Nut Cake, Fluffy and Aromatic

The dough is essential in preparing a delicious sweet bread, and the recipe we propose here is based on a traditional technique that ensures a fluffy and aromatic final result. We start by preparing a starter, which will help achieve a slightly special texture. We scald 100 g of flour with 200 ml of boiling milk, stirring vigorously to avoid lumps. Scalding the flour is a secret that will keep the sweet bread soft for a longer time. After obtaining a homogeneous mixture, we let it cool slightly.

In another container, we soften the yeast with 1 teaspoon of sugar, then combine the two mixtures, making sure that the scalded dough is almost cool. We cover the starter and let it rise in a warm place for 15-20 minutes until it doubles in volume. In the meantime, we dedicate ourselves to the egg yolks: we beat them for a minute with salt to intensify their color, add sugar, grated lemon and orange peel, vanilla sugar, rum, and 100 g of melted butter. We mix well, then pour this mixture over the risen starter.

We add the rest of the warm milk and homogenize. Then, we incorporate 900 g of sifted flour, kneading the dough for 15-20 minutes until it becomes elastic and pulls away from the bowl. It is important not to add more flour than specified, as the dough will seem sticky at first but will become perfect after kneading. We continue to incorporate the remaining 100 g of melted butter, using the dough hugging method, thus forming layers that will contribute to the final texture of the sweet bread.

After the dough has risen significantly, we prepare the pans, greased with butter and lined with baking paper. We start preparing the filling: we beat the egg whites until stiff, gradually adding sugar and, in the process, rum, which helps the foam become airier. Finally, we carefully fold in the ground nuts, mixing gently.

We take half of the risen dough and roll it out on a floured surface, forming a thick sheet of 3-4 cm. We evenly distribute the filling, roll it up gently, and transfer it to the pan, making sure the seam is on the bottom. We repeat the process with the other half of the dough. We let the sweet breads rise again, then brush them with beaten egg yolk and bake in a preheated oven for 50-60 minutes. It is essential not to open the oven door in the first 30 minutes to allow for even baking.

After baking, we let the sweet breads cool in the pan for a few minutes, then turn them onto a rack, laying them on their side to avoid pressing. They are covered with a thick cloth and left to cool completely. After cooling, they can be stored wrapped in cloth, in nylon bags. The sweet bread is served sliced, offering a fluffy texture and a special aroma, perfect for any occasion.