Nut and Raisin Sweet Bread

Name: Nut and Raisin Sweet Bread - Simona D.
Ingredients: 1kg and 400g of flour; 5 eggs; 1 orange; 1 lemon; a quarter pack of sugar; half a cube of fresh yeast; ground walnuts; raisins; oil for the dough a quarter of a bottle; oil for the baking tray; sparkling water; 1 egg for brushing the sweet bread; a teaspoon and a half of salt; a pack of cocoa; vanilla essence.

Dessert - Nut and Raisin Sweet Bread by Simona D. - Recipia

Nut Roll with Walnuts and Raisins The first time I made nut rolls was at my grandmother's house, before Easter. I wasn't very sure it would turn out well, but after seeing them bake beautifully and not collapse, I gained the courage to make them again. Now I always use the same recipe, with flour measured on a scale, longer trays, and plenty of walnuts. Quick Info Total time: about 3-4 hours (including rising) Preparation time: ~1 hour (kneading + filling) Baking time: 1 hour and 10 minutes Servings: 3-4 large rolls (depending on trays) Difficulty: medium (requires patience for kneading and rising) Recipe type: holidays (Easter, Christmas) Ingredients 1 kg and 400 g flour (type 000 for nut rolls) 5 eggs 1 orange 1 lemon A quarter of a pack of sugar (approx. 250 g) One and a half cubes of fresh yeast (approx. 60-75 g) Ground walnuts (to taste, enough for generous fillings) Raisins (to preference) Oil for the dough (about a quarter of a 1-liter bottle) Oil for greasing the trays Still mineral water (at room temperature) 1 egg for brushing the rolls 1 and a half teaspoons of salt Cocoa (one pack, 50-80 g, for filling) Vanilla extract Preparation Method 1. Separate the eggs. Place the yolks in a bowl and mix them with the sugar until frothy. Add the grated orange and lemon zest, salt, and a little mineral water. Mix well and gently heat the mixture until it is warm (not hot). 2. In another bowl, put a little warm mineral water and dissolve the fresh yeast in it. 3. Put the flour in a large bowl. Make a hole in the middle, pour in the yeast, and start kneading gently, gradually adding the yolk mixture. 4. Knead the dough vigorously, turning and tearing it with your hands. When it starts to come together, begin adding oil, a little at a time. Kneading should last at least an hour. The dough should become elastic, soft, and shiny, and in the end, it should not be sticky. 5. Let the dough rise in a warm place, covered with a towel, until it doubles in volume. 6. When it has risen, knead it again quickly. If it sticks to your hands, add more oil. Let it rise again. 7. For the filling, mix the ground walnuts with the remaining egg whites, sugar to taste, vanilla extract, grated orange and lemon zest, and cocoa. If the filling is too thick, add a little mineral water. It should be uniformly colored and sweet. 8. Roll out the dough into sheets of suitable thickness, spread the walnut filling over it, sprinkle with raisins and a little sugar. Roll the sheets tightly. 9. If you have two rolls, you can braid them. Place them in well-greased trays. Let the rolls rise directly in the trays. 10. Brush the rolls with beaten egg for shine. 11. Place the trays in the preheated oven and bake the rolls for 1 hour and 10 minutes. Do not open the oven in the first part. 12. Remove them and let them cool on a rack or a board, covered with a cloth. Why I make this recipe often It’s a dense roll with plenty of filling. It keeps well, and I can slice it even a few days after baking. It doesn’t crumble and doesn’t dry out quickly. Tips and Variations Tips When kneading, if the dough sticks, don’t stop adding oil. As long as it’s sticky, keep adding. Don’t let the yeast sit too long in mineral water; use it immediately. The filling should not be too liquid, or it will spill when baking. Sifted flour helps create a fluffier dough. Substitutions If you don’t have an orange, just use lemon, but the flavor will be milder. You can use rum extract instead of vanilla. Mineral water can be replaced with milk, but the taste will be slightly different. Variations You can also add other dried fruits (cranberries, finely chopped apricots). If you don’t want cocoa, the filling can be just walnuts and egg whites. For the dough, you can reduce the number of eggs if you want a lighter version. Serving Ideas It’s great sliced for breakfast, with butter or milk. It can be packed for a snack; it doesn’t crumble easily. For guests, I slice it thicker and serve it on platters. Frequently Asked Questions 1. How long should I knead the nut roll dough? At least an hour, with short breaks if you get tired. The dough should become elastic, shiny, and not stick to your hands. 2. How much does the dough rise? The first rise lasts until it doubles in volume (1-2 hours, depending on heat). The second rise, directly in the trays, takes 30-60 minutes. 3. Can I use dry yeast instead of fresh? Yes, but I haven't done it often. For 1 and a half cubes of fresh yeast, you would need about 20-22 g of dry yeast. 4. What if the filling spills out? If you see it’s too liquid before putting it on the sheet, add more walnuts or cookie crumbs to thicken it. 5. How do I know when the roll is baked? Check with a toothpick. If it comes out clean, it’s done. Don’t open the oven before 45 minutes. Nutritional Values (estimated, per 100 g) Calories: 350-380 kcal Protein: 7-9 g Carbohydrates: 45-50 g Fats: 14-16 g It depends on the filling and how thick you slice it. The nut roll is a dense and substantial pastry. Storage and Reheating The nut roll keeps for 4-5 days wrapped in a clean cloth or paper, at room temperature. Refrigeration is not recommended as it dries out the dough. You can warm the slices in the oven at 120°C for 5-6 minutes if you want them a bit softer. I do not recommend freezing, as the texture will not be the same after thawing. Tags: nut roll, walnut roll, Easter recipes, Christmas recipes, holiday recipes

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