Sweet bread with Turkish delight and walnuts

Name: Sweet bread with Turkish delight and walnuts - Rica A.
Ingredients: Dough 1 kg flour 2 cubes of fresh yeast (10 g dry) 500 ml whole milk 200 g butter 250 g sugar 5+1 egg yolks 1 teaspoon salt essence; lemon zest 3 packets of vanilla sugar Filling 300 g Turkish delight 200 g walnuts cocoa

Dessert - Sweet bread with Turkish delight and walnuts by Rica A. - Recipia

I believe I make the best sweet bread when I have enough time on my hands and can stay close to the kitchen. I like to let the dough rise properly and not rush through the steps. I usually make this recipe with Turkish delight and walnuts for special occasions, ensuring that the sweet bread turns out fluffy, with the right filling and a shiny crust. Quick Info Total time: About 3 hours Preparation time: 2 hours (including kneading and rising) Baking time: 40-50 minutes Servings: 2-4 sweet breads, depending on the shape used Difficulty: Medium Recipe type: Holiday sweet bread (Christmas, Easter) Ingredients For the dough: - 1 kg flour - 2 cubes of fresh yeast (or 10 g dry yeast) - 500 ml full-fat milk - 200 g butter - 250 g sugar - 5 egg yolks (for the dough) + 1 yolk for brushing - 1 teaspoon salt - Grated lemon zest - Essence (usually rum or vanilla, to taste) - 3 packets of vanilla sugar For the filling: - 300 g Turkish delight (cut into cubes) - 200 g walnuts (chopped) - Cocoa powder (to taste, for the filling, mixed with egg whites and sugar) - Remaining egg whites from the yolks - Sugar (for the egg white foam) Preparation method 1. Sift the flour into a large bowl and let it sit at room temperature. If it's cold in the kitchen, I warm it up a bit or turn on the oven for a short time, just to make it warm. 2. Heat the milk with the sugar, vanilla sugar, and lemon zest. Add the essence, then remove the pot from the heat and let it cool until it’s no longer hot (the milk should be lukewarm). 3. Make the yeast starter: in a small bowl, combine the yeast, 1 tablespoon of sugar, 2 tablespoons of flour, and 2-3 tablespoons of the lukewarm milk. Mix and let it sit for a few minutes to activate. It should bubble and puff up a bit. 4. Make a well in the mound of flour and pour the yeast starter in the center. Cover with a bit of flour and let it sit for 10-15 minutes, until it doubles in volume. 5. In a separate bowl, whisk the 5 egg yolks with a bit of sugar and salt. Then pour them over the flour along with all the lukewarm milk. 6. Start kneading the dough. Occasionally, I grease my hands with melted and cooled butter. Knead well for about 30 minutes until the dough becomes elastic and smooth. 7. Cover the dough with a clean towel and let it rise in a warm place for 40 minutes or until it doubles in volume. 8. When the dough has risen, divide it into 2 or 4 parts, depending on the shapes I have. Roll out each piece on a lightly oiled surface. 9. Prepare the filling: beat the remaining egg whites until stiff with sugar, then mix in the cocoa powder and chopped walnuts. 10. Spread the egg white filling with walnuts and cocoa on each piece of dough, then sprinkle with the Turkish delight cubes. 11. Roll each piece tightly and place them in greased and floured baking trays. 12. Let the sweet breads rise in the trays until they double in size again. This takes time, depending on how warm it is in the kitchen. 13. Brush the sweet breads with egg yolk. 14. Bake in the preheated oven at a moderate temperature for 40-50 minutes. They are ready when they are nicely browned on top. Why I make this recipe often I love it because the dough is easy to work with, the filling is simple to make, and the sweet bread turns out fluffy and fragrant. It keeps well for a few days, and I can adjust the filling based on what I have at home. Tips and Variations Tips - The butter should be well melted and cooled when used for kneading. - Don’t add all the milk at once; keep some for later if the dough is too soft. - If you don’t have time to knead by hand, part of the work can be done with a dough hook mixer, but not completely. Substitutions - You can use dry yeast instead of fresh yeast. - Turkish delight can be replaced with raisins or candied fruit if you prefer. - Butter cannot be substituted with margarine if you want the same taste. Variations - For the filling, you can add chopped chocolate or just cocoa, without walnuts, if you don’t have any. - You can add orange zest to the dough for extra flavor. - If you want sweet bread with only walnuts, don’t add Turkish delight or vice versa. Serving Ideas - Slice thick pieces for breakfast or alongside tea. - It also works as a dessert to take away, not just for festive meals. Frequently Asked Questions 1. How do I know when the dough is kneaded enough? If the dough no longer sticks to your hands and becomes elastic, it's ready. After 30 minutes of kneading, it should be just right. 2. Can I let it rise for more than 40 minutes? Yes, if it hasn’t risen enough, feel free to let it sit longer. The important thing is for it to double in volume, not the exact time. 3. If I don’t have sweet bread pans, can I use other shapes? Yes, but not very small ones. It works in loaf pans or taller forms. 4. Will the sweet bread be fluffy if I add all the flour at once? Yes, it’s important to follow the kneading and rising steps; it doesn’t matter if you add all the flour at the beginning. 5. What should I do if it cracks on top? This can happen if the dough is too dry or if the sweet bread rises suddenly. It doesn’t affect the taste, just the appearance. Nutritional Values Estimation for one slice (about 70g): - Calories: approximately 270 kcal - Protein: 6 g - Fat: 8 g - Carbohydrates: 40 g Values are approximate and depend on the filling and slice size. Storage and Reheating The sweet bread keeps well at room temperature, wrapped in paper or a clean towel, for up to 3-4 days. If it dries out, it can be warmed in the oven for a few minutes or steamed, but it won’t return to the fresh texture of the first day. It’s better not to store it in the fridge. For freezing, wrap pieces in foil and thaw at room temperature.

Sweet bread with Turkish delight and walnuts

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