Fluffy cake with walnuts and cocoa

Fluffy Walnut and Cocoa Sweet Bread – A Homemade Delight

When it comes to culinary traditions, few dishes can rival the charm of a fluffy walnut and cocoa sweet bread. This recipe, with deep roots in culinary history, reminds us of festive meals, where its inviting aroma fills the house with joy and warmth. It’s easy to get carried away by nostalgia, but let’s not forget: homemade sweet bread is incomparable to store-bought ones, both in terms of taste and ingredients. So, let’s embark together on the journey of making this delight!

Total preparation time: 4 hours
Working time: 1 hour
Rising time: 2 hours
Baking time: 50 minutes
Number of servings: 2 sweet breads

Ingredients:

*For the dough:*
- 1100 g flour
- 200 g granulated sugar
- 50 g fresh yeast
- 440 ml lukewarm milk (unpasteurized)
- 100 ml heavy cream (30% fat)
- 200 g unsalted melted butter (82% fat)
- 80 ml palm oil
- 5 medium egg yolks (preferably from free-range eggs)
- Zest of one lemon
- Zest of one orange
- ½ tsp salt

*For the filling:*
- 400 g ground walnuts
- 140 ml hot milk
- 2 heaping tablespoons cocoa powder
- 5 egg whites
- 190 g granulated sugar

*For brushing:*
- 1 egg + 4-5 tablespoons milk and 1 tablespoon sugar

Step by Step: Making the Sweet Bread

1. Preparing the Starter: In a bowl, dissolve the yeast in 300 ml of lukewarm milk. Add 1 tablespoon of sugar and 2-3 tablespoons of flour, mixing well. Cover the bowl with a clean towel and let it sit in a warm place for 15 minutes, until the starter becomes frothy. This step is essential for achieving a fluffy and airy dough, so don’t skip it!

2. Preparing the Dough: In another bowl, beat the egg yolks with the remaining milk, sugar, cream, and citrus zests. Gradually add the melted butter, mixing continuously. Sifting the flour with the salt is an important step to ensure a fine texture. Then add the starter and the egg yolk mixture, integrating them little by little.

3. Kneading the Dough: Knead the dough for 30 minutes. Gradually add the palm oil, and if you feel it’s getting too heavy, don’t hesitate to take a break. This process is essential for gluten development, which will give the sweet bread that fluffy texture. A trick I use is to knead the dough on a well-greased surface to prevent sticking.

4. Letting the Dough Rise: Cover the dough with a clean towel and let it rise in a warm place for 1-2 hours. It should double in volume. In the meantime, you can prepare the filling.

Preparing the Filling:

1. Walnut Mixture: In a bowl, combine the ground walnuts with the cocoa powder. Add the hot milk and 30 g of sugar. Mix well and let it cool slightly.

2. Beating the Egg Whites: In another bowl, beat the egg whites with the remaining sugar until stiff peaks form and they triple in volume. This will add an airy texture to the filling.

3. Integrating the Egg Whites into the Filling: Gently fold in ¾ of the beaten egg whites into the walnut mixture using a spatula or wooden spoon. This will make the filling light and fluffy, perfect for our sweet bread.

Assembling the Sweet Bread:

1. Preheating the Oven: Preheat the oven to 180°C.

2. Dividing the Dough: Divide the dough into 2 equal parts, then each part into 2 or 3, depending on how you prefer to braid it.

3. Forming the Rolls: Roll out each piece of dough, brush it with 1-2 tablespoons of beaten egg whites, then add the walnut filling. Carefully roll each sheet and braid them to form the sweet breads.

4. Letting Them Rise Again: Place the sweet breads in baking trays lined with parchment paper, cover them with a towel, and let them rise for 30-40 minutes.

5. Brushing the Sweet Breads: Beat the egg with the milk and sugar, then brush the sweet breads with this mixture. You can sprinkle poppy seeds, sesame, or granulated sugar on top for an extra special look and taste.

6. Baking: Place the sweet breads in the oven and bake for 45-50 minutes. If they haven’t browned enough, in the last 5 minutes, increase the temperature to 200°C for a golden and appetizing crust.

7. Finishing: After removing them from the oven, brush the sweet breads with a mixture of 80 ml of water and 2 teaspoons of sugar. Cover them with a towel and let them cool completely. After cooling, wrap them in plastic wrap to keep them fresh longer.

Practical Tips:

- Use room temperature ingredients for a uniform and well-risen dough.
- If you want to experiment, the filling can be varied: add raisins, chocolate, or candied fruits.
- Another trick is to use fresh yeast, which provides a more intense aroma and flavor.
- Kneading the dough can be tiring, but it is essential for a perfect result. If you have a kneading machine, don’t hesitate to use it!

Nutritional Benefits:
Our sweet bread is rich in carbohydrates, proteins, and healthy fats due to the walnuts. When consumed in moderation, it can be a good source of energy, especially during festive periods. Whole wheat flour can be a healthier option, providing additional fiber and nutrients.

Frequently Asked Questions:

1. Can I use dry yeast?
Yes, but you should reduce the amount to about 15 g and activate it in the same way as fresh yeast.

2. What can I do if the dough doesn’t rise?
Make sure the yeast is fresh and that you used lukewarm water, not hot. Also, check the temperature of the environment where the dough is rising.

3. How can I keep the sweet bread fresh longer?
Wrap it in plastic wrap and store it in a cool, dry place. If you want to keep it longer, you can freeze it.

Serving Suggestions:
The fluffy walnut and cocoa sweet bread pairs perfectly with a cup of hot coffee or aromatic tea. It’s a wonderful dessert for festive meals, but also for delicious breakfasts alongside fruit jams or butter.

Happy cooking and enjoy! Your sweet bread will surely become the star of the table!