The first time I made this bread was after seeing various braiding patterns everywhere, some more complicated, others simpler. I settled on two versions that turned out well from the start, without too much hassle with the design. I always used the same dough recipe, with fresh yeast, warm milk, and plenty of walnuts for the filling. These aren't filled breads like traditional sweet bread; they're more like festive breads to put on the table for a holiday or when I feel like trying something different.
Quick Info
Total time: about 3-4 hours (including rising and cooling)
Preparation time: 1 hour
Baking time: 35-45 minutes (depending on the oven)
Servings: 2 large breads (8-10 slices/bread)
Difficulty: medium
Recipe type: braided festive bread, dessert with walnuts and cocoa
Ingredients
Dough:
1 kg flour
500 ml milk (warm)
300 g sugar
4 eggs
1 tablespoon vanilla extract
1 tablespoon lemon extract
Zest of 1 lemon
100 g margarine (melted and slightly cooled)
20 g fresh yeast
Filling:
500 g ground walnuts
200 g sugar
2 tablespoons cocoa powder
Instructions
1. Start with the yeast. Crumble the yeast in a small bowl, add 2 tablespoons of sugar, and mix with a teaspoon until it liquefies.
2. Melt the margarine and let it cool. The milk should be warm, not hot.
3. Place the flour in a large bowl. Add the remaining sugar, eggs, extracts, lemon zest, melted margarine, liquefied yeast, and warm milk.
4. Knead everything until you get a homogeneous, elastic dough that doesn't stick too much to your hands. The dough should be well worked, so take your time kneading.
5. Cover the bowl with a towel and let it rise for about 45 minutes in a warm place.
6. Meanwhile, prepare the filling: mix the ground walnuts with the sugar and cocoa. No need to add anything else.
7. When the dough has risen, knead it again for 1-2 minutes on the table, just enough to homogenize it. Divide it into two equal parts – for two breads.
For the first bread (with rolls arranged in a round pan):
8. Take one of the dough pieces and divide it into four equal parts.
9. Roll each part into a rectangular sheet, with one side about 20 cm long.
10. Sprinkle an even layer of the walnut, sugar, and cocoa mixture over each sheet.
11. Tightly roll each sheet along the 20 cm side to create four rolls. For each roll, cut the ends to about 3-4 cm, then cut the middle of the roll diagonally in half.
12. Prepare a round baking pan greased with a little oil.
13. Start placing the small ends of each roll in the center of the pan, then arrange the diagonal pieces around the edge to fill the pan.
14. Let the bread rise again in a warm place for about 30-40 minutes.
15. Brush the top with beaten egg, then place the pan in the preheated oven. Bake at 180°C for about 35-45 minutes, depending on the oven.
For the second bread (classic three-strand braid):
16. Divide the second half of the dough into three equal parts.
17. Roll each part into sheets of equal thickness.
18. Brush each sheet with a little oil.
19. Sprinkle the filling (walnuts, sugar, cocoa) over each sheet.
20. Tightly roll the sheets lengthwise to create three logs.
21. Braid the three logs as you would a standard braid.
22. Form the braid into a circle and join the ends so they are not too visible.
23. Place the braid in a round baking pan, cover with a towel, and let it rise for 40 minutes in a warm place.
24. Brush the bread with egg. With a thin knife, make two or three cuts at the top of each strand of the braid, cutting fairly deep.
25. Bake at 180°C until the bread is nicely browned, about 35-45 minutes.
26. Remove from the pan and let the breads cool on a wire rack or on parchment paper.
Why I make this recipe often
It's convenient when I need something that looks festive but don't feel like working on a classic sweet bread. The dough is easy to work with, and with two designs from one dough, I always have variety on the table. It cuts nicely and keeps well from one day to the next.
Tips and Variations
Tips
1. If it's too warm in the kitchen, check the dough after 35 minutes – it may rise faster.
2. When kneading, if you feel the dough is too soft, add flour gradually.
3. Use a round pan that isn't too deep for even rising.
Substitutions
1. You can use butter instead of margarine if you prefer, but the texture will be slightly different.
2. If you don't have lemon extract, lemon zest alone will work.
3. Plant-based milk isn't ideal here, but it can be used in a pinch.
Variations
1. For the filling, you can add more cocoa if you want a stronger flavor.
2. Sometimes I use ground hazelnuts instead of walnuts, but it won't have the classic taste.
3. You can braid four strands if you want to complicate things, but it's not necessary for a good result.
Serving Ideas
Serve on a platter, cut into thick slices, alongside coffee or tea. For holidays, it can be placed in the center of the table. It’s also good the next day when cold.
Frequently Asked Questions
How long can the bread stay fresh?
It remains soft and tasty for 2-3 days if kept wrapped in a clean towel or foil.
Can I use dry yeast?
Yes, but adjust the amount – for 20 g of fresh yeast, use about 7 g of dry yeast.
Can the breads be frozen?
Yes, but the texture changes slightly after thawing. It's best to eat them fresh or the next day.
Does the filling leak while baking?
If you roll tightly, you shouldn't have issues with leaking. You can also gently press the edges when placing in the pan.
What if I don’t have a round pan?
A rectangular pan works too, but the final appearance will be different.
Nutritional values (estimate, per slice – out of 20 large slices, including filling)
Calories: 250-280 kcal
Protein: 6-7 g
Carbohydrates: 37-40 g
Fat: 9-11 g
Values depend on how much filling you actually use in each roll. The bread is substantial, with enough sugar and walnuts. It's not diet-friendly, but it's not overly greasy either, especially if you use margarine instead of butter.
Storage and Reheating
It keeps best at room temperature in a clean towel. Do not refrigerate, as it will harden. If you want to reheat it, slice it and microwave for a few seconds or place in a pan without oil. After two days, it becomes denser but is still good to eat.
Quick Info
Total time: about 3-4 hours (including rising and cooling)
Preparation time: 1 hour
Baking time: 35-45 minutes (depending on the oven)
Servings: 2 large breads (8-10 slices/bread)
Difficulty: medium
Recipe type: braided festive bread, dessert with walnuts and cocoa
Ingredients
Dough:
1 kg flour
500 ml milk (warm)
300 g sugar
4 eggs
1 tablespoon vanilla extract
1 tablespoon lemon extract
Zest of 1 lemon
100 g margarine (melted and slightly cooled)
20 g fresh yeast
Filling:
500 g ground walnuts
200 g sugar
2 tablespoons cocoa powder
Instructions
1. Start with the yeast. Crumble the yeast in a small bowl, add 2 tablespoons of sugar, and mix with a teaspoon until it liquefies.
2. Melt the margarine and let it cool. The milk should be warm, not hot.
3. Place the flour in a large bowl. Add the remaining sugar, eggs, extracts, lemon zest, melted margarine, liquefied yeast, and warm milk.
4. Knead everything until you get a homogeneous, elastic dough that doesn't stick too much to your hands. The dough should be well worked, so take your time kneading.
5. Cover the bowl with a towel and let it rise for about 45 minutes in a warm place.
6. Meanwhile, prepare the filling: mix the ground walnuts with the sugar and cocoa. No need to add anything else.
7. When the dough has risen, knead it again for 1-2 minutes on the table, just enough to homogenize it. Divide it into two equal parts – for two breads.
For the first bread (with rolls arranged in a round pan):
8. Take one of the dough pieces and divide it into four equal parts.
9. Roll each part into a rectangular sheet, with one side about 20 cm long.
10. Sprinkle an even layer of the walnut, sugar, and cocoa mixture over each sheet.
11. Tightly roll each sheet along the 20 cm side to create four rolls. For each roll, cut the ends to about 3-4 cm, then cut the middle of the roll diagonally in half.
12. Prepare a round baking pan greased with a little oil.
13. Start placing the small ends of each roll in the center of the pan, then arrange the diagonal pieces around the edge to fill the pan.
14. Let the bread rise again in a warm place for about 30-40 minutes.
15. Brush the top with beaten egg, then place the pan in the preheated oven. Bake at 180°C for about 35-45 minutes, depending on the oven.
For the second bread (classic three-strand braid):
16. Divide the second half of the dough into three equal parts.
17. Roll each part into sheets of equal thickness.
18. Brush each sheet with a little oil.
19. Sprinkle the filling (walnuts, sugar, cocoa) over each sheet.
20. Tightly roll the sheets lengthwise to create three logs.
21. Braid the three logs as you would a standard braid.
22. Form the braid into a circle and join the ends so they are not too visible.
23. Place the braid in a round baking pan, cover with a towel, and let it rise for 40 minutes in a warm place.
24. Brush the bread with egg. With a thin knife, make two or three cuts at the top of each strand of the braid, cutting fairly deep.
25. Bake at 180°C until the bread is nicely browned, about 35-45 minutes.
26. Remove from the pan and let the breads cool on a wire rack or on parchment paper.
Why I make this recipe often
It's convenient when I need something that looks festive but don't feel like working on a classic sweet bread. The dough is easy to work with, and with two designs from one dough, I always have variety on the table. It cuts nicely and keeps well from one day to the next.
Tips and Variations
Tips
1. If it's too warm in the kitchen, check the dough after 35 minutes – it may rise faster.
2. When kneading, if you feel the dough is too soft, add flour gradually.
3. Use a round pan that isn't too deep for even rising.
Substitutions
1. You can use butter instead of margarine if you prefer, but the texture will be slightly different.
2. If you don't have lemon extract, lemon zest alone will work.
3. Plant-based milk isn't ideal here, but it can be used in a pinch.
Variations
1. For the filling, you can add more cocoa if you want a stronger flavor.
2. Sometimes I use ground hazelnuts instead of walnuts, but it won't have the classic taste.
3. You can braid four strands if you want to complicate things, but it's not necessary for a good result.
Serving Ideas
Serve on a platter, cut into thick slices, alongside coffee or tea. For holidays, it can be placed in the center of the table. It’s also good the next day when cold.
Frequently Asked Questions
How long can the bread stay fresh?
It remains soft and tasty for 2-3 days if kept wrapped in a clean towel or foil.
Can I use dry yeast?
Yes, but adjust the amount – for 20 g of fresh yeast, use about 7 g of dry yeast.
Can the breads be frozen?
Yes, but the texture changes slightly after thawing. It's best to eat them fresh or the next day.
Does the filling leak while baking?
If you roll tightly, you shouldn't have issues with leaking. You can also gently press the edges when placing in the pan.
What if I don’t have a round pan?
A rectangular pan works too, but the final appearance will be different.
Nutritional values (estimate, per slice – out of 20 large slices, including filling)
Calories: 250-280 kcal
Protein: 6-7 g
Carbohydrates: 37-40 g
Fat: 9-11 g
Values depend on how much filling you actually use in each roll. The bread is substantial, with enough sugar and walnuts. It's not diet-friendly, but it's not overly greasy either, especially if you use margarine instead of butter.
Storage and Reheating
It keeps best at room temperature in a clean towel. Do not refrigerate, as it will harden. If you want to reheat it, slice it and microwave for a few seconds or place in a pan without oil. After two days, it becomes denser but is still good to eat.