When I make walnut and Turkish delight bread, I like to get started on a free morning. It helps if I have the ingredients ready and the countertop clean, as everything flows more quickly. I have tried this recipe several times, usually for holidays, but it works just as well whenever I feel like a substantial dessert that holds up well at room temperature.
Quick Info
Total time: about 3.5-4 hours (including rising)
Preparation time: about 1.5-2 hours
Baking time: 45 minutes
Servings: 3 loaves (in suitable pans)
Difficulty: medium
Recipe type: traditional holiday dessert
Ingredients
For the dough:
1 kg quality sifted flour
500 ml milk
3 egg yolks
1 teaspoon salt
250 g sugar
2 packets vanilla sugar
zest of 1 lemon
50 g fresh yeast
1 package Unirea margarine (about 250 g)
juice of 1 lemon
For the filling:
750 g ground walnuts
powdered sugar (to taste)
1 packet cocoa
1 packet cinnamon
rum essence (to taste)
Turkish delight (to preference)
vaniila sugar (to taste)
Preparation method
1. Start with the starter. Put a little warm milk (from the 500 ml), 50 g yeast, and enough flour to make a thick paste, like sour cream. Mix well and leave the bowl covered in a warm place to rise. While the starter is getting ready, move on.
2. In a large bowl, put the sifted flour. In another bowl, mix the remaining warm milk with the sugar, vanilla sugar, and grated lemon zest. Slowly pour this mixture over the flour, kneading by hand until the flour starts to soften and everything is combined.
3. Once the milk is finished, add the risen starter. Continue kneading. Don’t rush; you need the dough to be soft but to come together well from the bowl.
4. Separately, beat the egg yolks with the teaspoon of salt until combined. Add them to the dough and knead again.
5. Melt a little margarine, just enough to be liquid, not hot. Gradually incorporate it into the dough. Knead slowly at first, so the margarine absorbs, then with more force. When you see it starting to come off your hands, you’re done kneading.
6. Squeeze the juice of one lemon directly over the dough for extra softness. Mix briefly, then let the dough rise, covered, in a warm place until it doubles in volume.
7. While the dough is rising, prepare the filling. Mix the ground walnuts with cocoa, powdered sugar to taste, cinnamon, vanilla sugar, rum essence, and diced Turkish delight. Adjust the proportions of sugar and rum as you like.
8. Grease the loaf pans with a little fat and dust them with flour.
9. When the dough has risen, grease your hands with oil and divide it into 3 equal parts. Take each piece in turn, stretching it by hand or with a rolling pin into a thicker sheet (not too thin).
10. Sprinkle the walnut filling with cocoa and Turkish delight over the entire surface. Roll tightly, but without forcing it, so the filling doesn’t spill out.
11. Place each roll in the prepared pan. Cover and let rise in the pans for another 30 minutes.
12. When they have risen, brush the tops of the loaves with beaten egg for color.
13. Place the pans in a preheated oven at moderate heat. In my oven, about 45 minutes is sufficient. Do not open the door in the first half hour.
14. Remove the loaves and let them cool for a few minutes in the pans, then you can take them out onto a rack or paper.
Why I make the recipe often
The main reasons are the classic taste and the fact that the dough is easy to work with if you follow the steps. They hold up well at room temperature for a few days. They slice without crumbling and can be taken on the go.
Tips and variations
Tips
Follow the order of steps in kneading and don’t rush the rising, otherwise, they will be dense.
Use lightly oiled hands so the dough doesn’t stick.
If you have type 000 baking flour, it helps with texture.
Substitutes
You can replace margarine with butter for a richer taste, but the result will not be identical to the classic recipe.
If you don’t have Turkish delight, just use walnuts or sometimes, hydrated raisins.
Vanilla sugar can be replaced with vanilla extract.
Variations
You can add raisins to the filling.
If you don’t want cocoa, just leave in walnuts, cinnamon, and Turkish delight.
For those who prefer less sweetness, you can reduce the amount of sugar in the filling.
Serving ideas
Slice thickly, it works for breakfast or with coffee.
It’s good plain or alongside a glass of cold milk.
Can also be packed for the road.
Frequently asked questions
How much does the dough rise?
The dough should double in volume during the first rise. In the pans, it rises about one third more.
Can I use dry yeast instead of fresh yeast?
You can, but adjust the quantity. For 50 g fresh yeast, use about 14-15 g dry yeast.
Why does the bread sometimes come out dense?
Most often due to insufficient rising or weaker flour. Follow the times and use quality flour.
Can it be made without Turkish delight?
Yes, you can skip the Turkish delight and just use walnuts, cocoa, and cinnamon. It will taste different, but it’s still a good option.
Nutritional values
Approximately, a slice of 80 g of bread has around 330-350 kcal. For 100 g: about 410-430 kcal, 16-18 g fat, 60-65 g carbohydrates, 7-8 g protein. Values are indicative and can vary depending on how much filling you use and how much sugar you add.
Storage and reheating
The bread keeps for 3-4 days at room temperature, wrapped in foil or in a clean bag. I do not recommend the refrigerator, it dries out faster. For reheating, 10-15 seconds in the microwave softens it if it has hardened. If you want to keep it longer, you can freeze slices and let them thaw naturally, but it’s best fresh or within the first two days.
Quick Info
Total time: about 3.5-4 hours (including rising)
Preparation time: about 1.5-2 hours
Baking time: 45 minutes
Servings: 3 loaves (in suitable pans)
Difficulty: medium
Recipe type: traditional holiday dessert
Ingredients
For the dough:
1 kg quality sifted flour
500 ml milk
3 egg yolks
1 teaspoon salt
250 g sugar
2 packets vanilla sugar
zest of 1 lemon
50 g fresh yeast
1 package Unirea margarine (about 250 g)
juice of 1 lemon
For the filling:
750 g ground walnuts
powdered sugar (to taste)
1 packet cocoa
1 packet cinnamon
rum essence (to taste)
Turkish delight (to preference)
vaniila sugar (to taste)
Preparation method
1. Start with the starter. Put a little warm milk (from the 500 ml), 50 g yeast, and enough flour to make a thick paste, like sour cream. Mix well and leave the bowl covered in a warm place to rise. While the starter is getting ready, move on.
2. In a large bowl, put the sifted flour. In another bowl, mix the remaining warm milk with the sugar, vanilla sugar, and grated lemon zest. Slowly pour this mixture over the flour, kneading by hand until the flour starts to soften and everything is combined.
3. Once the milk is finished, add the risen starter. Continue kneading. Don’t rush; you need the dough to be soft but to come together well from the bowl.
4. Separately, beat the egg yolks with the teaspoon of salt until combined. Add them to the dough and knead again.
5. Melt a little margarine, just enough to be liquid, not hot. Gradually incorporate it into the dough. Knead slowly at first, so the margarine absorbs, then with more force. When you see it starting to come off your hands, you’re done kneading.
6. Squeeze the juice of one lemon directly over the dough for extra softness. Mix briefly, then let the dough rise, covered, in a warm place until it doubles in volume.
7. While the dough is rising, prepare the filling. Mix the ground walnuts with cocoa, powdered sugar to taste, cinnamon, vanilla sugar, rum essence, and diced Turkish delight. Adjust the proportions of sugar and rum as you like.
8. Grease the loaf pans with a little fat and dust them with flour.
9. When the dough has risen, grease your hands with oil and divide it into 3 equal parts. Take each piece in turn, stretching it by hand or with a rolling pin into a thicker sheet (not too thin).
10. Sprinkle the walnut filling with cocoa and Turkish delight over the entire surface. Roll tightly, but without forcing it, so the filling doesn’t spill out.
11. Place each roll in the prepared pan. Cover and let rise in the pans for another 30 minutes.
12. When they have risen, brush the tops of the loaves with beaten egg for color.
13. Place the pans in a preheated oven at moderate heat. In my oven, about 45 minutes is sufficient. Do not open the door in the first half hour.
14. Remove the loaves and let them cool for a few minutes in the pans, then you can take them out onto a rack or paper.
Why I make the recipe often
The main reasons are the classic taste and the fact that the dough is easy to work with if you follow the steps. They hold up well at room temperature for a few days. They slice without crumbling and can be taken on the go.
Tips and variations
Tips
Follow the order of steps in kneading and don’t rush the rising, otherwise, they will be dense.
Use lightly oiled hands so the dough doesn’t stick.
If you have type 000 baking flour, it helps with texture.
Substitutes
You can replace margarine with butter for a richer taste, but the result will not be identical to the classic recipe.
If you don’t have Turkish delight, just use walnuts or sometimes, hydrated raisins.
Vanilla sugar can be replaced with vanilla extract.
Variations
You can add raisins to the filling.
If you don’t want cocoa, just leave in walnuts, cinnamon, and Turkish delight.
For those who prefer less sweetness, you can reduce the amount of sugar in the filling.
Serving ideas
Slice thickly, it works for breakfast or with coffee.
It’s good plain or alongside a glass of cold milk.
Can also be packed for the road.
Frequently asked questions
How much does the dough rise?
The dough should double in volume during the first rise. In the pans, it rises about one third more.
Can I use dry yeast instead of fresh yeast?
You can, but adjust the quantity. For 50 g fresh yeast, use about 14-15 g dry yeast.
Why does the bread sometimes come out dense?
Most often due to insufficient rising or weaker flour. Follow the times and use quality flour.
Can it be made without Turkish delight?
Yes, you can skip the Turkish delight and just use walnuts, cocoa, and cinnamon. It will taste different, but it’s still a good option.
Nutritional values
Approximately, a slice of 80 g of bread has around 330-350 kcal. For 100 g: about 410-430 kcal, 16-18 g fat, 60-65 g carbohydrates, 7-8 g protein. Values are indicative and can vary depending on how much filling you use and how much sugar you add.
Storage and reheating
The bread keeps for 3-4 days at room temperature, wrapped in foil or in a clean bag. I do not recommend the refrigerator, it dries out faster. For reheating, 10-15 seconds in the microwave softens it if it has hardened. If you want to keep it longer, you can freeze slices and let them thaw naturally, but it’s best fresh or within the first two days.