Nut cream cake
I have made this walnut cream bread many times for holidays and not just then. I don't have a kneading machine, so I do everything by hand. It's a recipe I got from Ina, but I adapted it a bit, especially the filling. Kneading takes some time, but the result is worth it. I prefer the bread warm and often tear off a piece directly from the tray without waiting for it to cool down. Quick Info Total time: about 4 hours (including rising and baking) Preparation time: 40-50 minutes (including kneading) Rising time: 2 hours + 20-30 minutes before baking Baking time: about 1 hour Servings: 2 large loaves Difficulty: medium Occasion: holidays (Easter, Christmas), but also great for weekends Ingredients For the dough: 1 kg flour (all ingredients at room temperature) 50 g fresh yeast 5 egg yolks 250 g sugar 500 ml milk 120 g butter 3 tablespoons oil 1/2 teaspoon salt Grated lemon peel 50 g raisins For the walnut cream: 300 g ground walnuts 50 g cocoa 150 g sugar 2 egg whites 2-3 tablespoons milk A pinch of salt For the glaze: 1 egg white Granulated sugar (to taste) Poppy seeds Preparation method 1. Preparing the dough: Put the flour in a large bowl. Make a well in the center and add the yeast, salt, and a tablespoon of sugar. Pour in a small cup of warm milk and mix only in the center, forming a starter. Let it sit for 10 minutes to activate the yeast. 2. Mixing the liquids: Separately, beat the egg yolks with the remaining sugar and lemon peel. Then add the rest of the warm milk and mix well. 3. Kneading: After the starter has risen, pour the egg yolk mixture over the flour. Start kneading. Melt the butter and mix it with the oil, then incorporate it into the dough, little by little. Finally, add the raisins. Knead the dough for about 30 minutes. It takes energy, but the bread will be fluffier this way. 4. First rising: After kneading, cover the bowl and let the dough rise for about 2 hours in a warm, draft-free place. 5. Walnut cream: While the dough is rising, grind the walnuts. Beat the egg whites until stiff with a pinch of salt, add the sugar, and mix for a few more minutes. Incorporate the walnuts, cocoa, and milk, mixing until you get a cream that is not too thick but not too soft. The texture should be spreadable. 6. Shaping: After the dough has risen, divide it into 4 equal parts. Roll out each piece on the table, spread with walnut cream, then roll up. Braid two rolls for each loaf. 7. Placing in the tray: Put each loaf in a baking pan lined with parchment paper. Let rise for another 20-30 minutes while you prepare the oven. 8. Baking: Place the loaf pans in the preheated oven at medium heat. Under the trays, place a pot of water to prevent burning at the bottom. The loaves bake in about an hour, but it depends on the oven. Check with a toothpick - if it comes out clean, they are done. 9. Glazing: When the loaves start to brown, beat an egg white with a fork and brush on top. Sprinkle with granulated sugar and poppy seeds. Leave in the oven until nicely browned. Why I make the recipe often The bread comes out fluffy, with a rich walnut filling. It's suitable for holidays, but also for breakfast or a snack. It keeps well and doesn't dry out quickly. Tips and variations Tips All ingredients should be at room temperature. Long kneading helps with the final texture. If you want the bread to be airier, use type 000 flour. The pot of water in the oven helps prevent burning the bottom and maintains humidity. Substitutions If you don't have walnuts, you can use ground peanuts, but the taste will be different. I don't recommend using margarine instead of butter for texture and taste. You can replace the raisins with dried cranberries or omit them. Variations You can add cinnamon to the walnut cream for a different flavor. Grated orange peel can be added for extra flavor. A few small pieces of chocolate in the cream work well if you prefer a richer filling. Serving ideas I prefer to tear it when it's warm. It can also be sliced for coffee or milk. It can be served plain or with a spoonful of sour cream if you like. Frequently asked questions 1. The dough didn't rise enough. What can I do? Check if the yeast was fresh and if the room temperature was warm enough. Sometimes it helps to let the dough rise longer. 2. The walnut cream turned out too liquid. How can I fix it? Add more ground walnuts, a little at a time, until you achieve the desired consistency. 3. The bread cracked on the surface. Is that a problem? It doesn't affect the taste. It usually happens if the dough is too dense or the oven is too hot. Next time, let it be a little softer when kneading. 4. How do I know for sure that it's baked? Test with a toothpick in the center. If it comes out clean, the bread is ready. 5. Can I make the recipe with dry yeast? Yes, but reduce the amount to about 16 g (2 packets), dissolved in warm milk. Nutritional values Approximately, a slice of bread (about 60 g) has about 230-250 kcal. It contains 7-8 g of fat, 38 g of carbohydrates, and 5 g of protein per serving. It's a rich dessert, with a lot of sugar and walnuts, so it's not diet-friendly, but I don't eat it daily. Storage and reheating The bread keeps for 3-4 days wrapped in a clean towel or in a box. If it hardens, you can warm it for a few seconds in the microwave. I do not recommend freezing, as the texture will not be the same after thawing.
Preparation
In a large bowl, we put the flour, forming a well in the middle where we add the yeast, salt, and a tablespoon of sugar. We pour in a cup of warm milk and mix until smooth. We let it rise for about 10 minutes. Separately, we beat the egg yolks with sugar and lemon zest, then pour in the remaining warm milk. After the dough has risen, we add the egg yolks and start kneading. We melt the butter and mix it with the oil, then incorporate it into the dough. We begin to knead well, but not before adding the raisins. We knead for about 30 minutes; the more we knead, the fluffier it becomes. After we finish kneading, we let it rise for about 2 hours. Then we divide the dough into 4 equal parts, roll each piece out, and spread the nut cream on top. We roll each piece and then twist two together and place them in a loaf pan lined with baking paper. Nut cream: while the loaves are rising, we prepare the cream. We grind the nuts. We beat the egg whites until frothy, add the sugar, and mix for a few more minutes, then add the nuts, cocoa, and dilute with milk. The cream should be neither too hard nor too soft. After placing the loaves in the pans, we let them rise for another 20 minutes, then put them in the preheated oven. They should bake at moderate heat for about an hour, depending on each oven. When they start to brown, we beat the egg white with a fork and brush each loaf, then sprinkle with sugar and poppy seeds. They are ready when they pass the toothpick test. The ingredients should be at room temperature. When they start to brown, I place a pot of water in the oven, under the loaf pans, to prevent burning.
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