Until I started making this recipe, I thought making sweet bread was complicated, especially at home, where I don't have a mixer and do everything by hand. I've tried this version several times, and I've noticed that it consistently turns out well, using regular ingredients and without complicated steps. The key is to use quality flour and not rush the rising process. It's the kind of classic recipe I make especially for holidays, but it's also great for when I'm craving something with walnuts.
Quick Info
Total time: approximately 3 hours, including rising and baking
Preparation time: 30-40 minutes (plus rising and baking)
Baking time: 40-50 minutes
Servings: 1 medium sweet bread (about 8-10 slices)
Difficulty: medium (requires attention to kneading and rising)
Recipe type: walnut sweet bread, suitable for holidays or weekend dessert
Ingredients
For the dough:
250 g flour
125 g sugar
15 g fresh yeast
100 ml milk
1 egg
25 g butter (soft, at room temperature)
15-20 ml oil (about 1 tablespoon, you can use either olive oil or sunflower oil)
1 tablespoon sugar (for the starter)
2 tablespoons milk (for the starter)
2 tablespoons flour (for the starter)
1 packet baking powder
For the filling:
15-20 walnut halves (ground)
1 egg white
1 tablespoon cocoa powder
2 tablespoons sugar
For finishing:
1 egg yolk (to brush on the sweet bread)
Fat and flour for greasing the pan or baking paper
Instructions
1. First, prepare the starter. Mix the yeast with 1 tablespoon of sugar, 2 tablespoons of milk, and 2 tablespoons of flour. The mixture should be thick like sour cream. Let it rise for 15-20 minutes until it becomes frothy and forms small bubbles.
2. Sift the flour into a large bowl and mix it with the baking powder. Make a small well in the center.
3. Pour the risen starter over the flour. Add the sugar, warm milk, egg, and soft butter.
4. Knead everything well at first with a spoon, then with your hands, until you obtain an elastic and smooth dough. This takes a few minutes.
5. Finally, add the oil and knead a little more until it is fully incorporated. A mixer isn't necessary, but it helps to oil your hands a little to prevent sticking.
6. Cover the bowl with a clean towel and let the dough rise for at least an hour in a warm place, free from drafts.
7. While the dough is rising, prepare the filling: grind the walnuts, then mix them with cocoa powder, sugar, and the egg white. You should get a dense, spreadable mixture.
8. Once the dough has risen and doubled in size, turn it out onto a lightly oiled surface. Divide it into two equal parts.
9. Roll each piece out by hand into two rectangular sheets. Don't use a rolling pin; it works better with your hands.
10. Spread the walnut filling evenly over each sheet.
11. Roll each sheet tightly, like a roulade.
12. Take the two rolls and braid them together, not too tightly.
13. Grease the baking pan with butter or oil and flour, or line it with baking paper. Place the sweet bread in the pan.
14. Let the sweet bread rise in the pan for another 30-45 minutes.
15. Before putting it in the oven, brush it with egg yolk.
16. Preheat the oven to 200°C (392°F). Place the pan in the oven and bake for 5 minutes at this temperature, then reduce to 175°C (347°F) and continue baking for another 40-50 minutes. Check to ensure it is nicely browned.
17. When the sweet bread is baked, let it cool in the oven with the door slightly ajar. It's better to wait until it cools completely before slicing.
Why I make this recipe often
I love that it doesn't require many dishes or special tools, and the ingredients are easy to find. The recipe works well with regular store-bought flour, as long as it's fresh. The sweet bread has a good texture, and the filling doesn't turn out dry. The proportions are just right for a medium baking pan, and the result is consistent. I especially prepare it for holidays or when I want a more substantial dessert with my coffee.
Tips and Variations
Tips
Be careful not to heat the milk too much for the yeast, or it may not rise well.
If the dough is too sticky, add a little more flour while kneading, but don’t add too much or it will become dense.
For rising, find the warmest spot in your kitchen, but without drafts.
If you have time, let the dough rise even longer for a fluffier texture.
Substitutions
You can use sunflower oil instead of olive oil for kneading if you prefer a neutral taste.
If you don't have fresh yeast, you can try dry yeast, but the exact adjustment isn’t specified here due to lack of details.
Butter can be replaced with margarine, but the texture and flavor will be slightly different.
Variations
You can replace half of the walnut quantity with shredded coconut or chocolate spread. Coconut will give a finer filling, while chocolate spread will make the mixture richer.
Instead of cocoa powder, you can use a little rum or essence for a different flavor, but the result will be different.
You can make the filling with just walnuts if you want more texture.
Serving Ideas
The sweet bread is great on its own, with coffee or tea.
It can also be served with a little sweet cream or whipped cream for contrast.
You can use it for breakfast or as dessert after a meal.
Frequently Asked Questions
1. Can I double the quantities for a larger sweet bread?
Yes, you can double the ingredients for a large pan or two sweet breads, but it will require more time for rising and baking.
2. Can it be made without a mixer or food processor?
Yes, the recipe is designed for manual kneading. It will take a bit longer, but that's not a problem.
3. Is the filling too runny or too dry?
If the filling seems too runny, add 1-2 tablespoons of walnuts. If it’s too dry, add a little milk or more egg white.
4. Do I have to let the sweet bread cool in the oven?
It's not mandatory, but if you let it cool slowly in the oven, the crust will stay softer and won’t collapse in the middle.
5. Can whole wheat flour be used?
I haven't tested it, but the texture will be denser, and you might need to adjust the liquid.
Nutritional Values
The values are approximate for one slice (out of 10 slices/sweet bread):
Calories: approximately 230-250 kcal
Protein: 5-6 g
Fat: 8-10 g
Carbohydrates: 32-35 g
These values may vary depending on how much filling you use and if you make modifications to the ingredients. The walnut sweet bread is substantial, so the slice doesn’t need to be thick.
Storage and Reheating
The sweet bread keeps well at room temperature for 2-3 days, covered with a towel or plastic wrap. If you want to store it longer, you can put it in plastic bags, but the texture becomes moister. I don't recommend storing it in the fridge, as it hardens. It can be reheated for a few seconds in the microwave or in the oven, but be careful not to dry it out. If it lasts longer, it can also be frozen in slices and reheated directly in the oven or toaster.
Quick Info
Total time: approximately 3 hours, including rising and baking
Preparation time: 30-40 minutes (plus rising and baking)
Baking time: 40-50 minutes
Servings: 1 medium sweet bread (about 8-10 slices)
Difficulty: medium (requires attention to kneading and rising)
Recipe type: walnut sweet bread, suitable for holidays or weekend dessert
Ingredients
For the dough:
250 g flour
125 g sugar
15 g fresh yeast
100 ml milk
1 egg
25 g butter (soft, at room temperature)
15-20 ml oil (about 1 tablespoon, you can use either olive oil or sunflower oil)
1 tablespoon sugar (for the starter)
2 tablespoons milk (for the starter)
2 tablespoons flour (for the starter)
1 packet baking powder
For the filling:
15-20 walnut halves (ground)
1 egg white
1 tablespoon cocoa powder
2 tablespoons sugar
For finishing:
1 egg yolk (to brush on the sweet bread)
Fat and flour for greasing the pan or baking paper
Instructions
1. First, prepare the starter. Mix the yeast with 1 tablespoon of sugar, 2 tablespoons of milk, and 2 tablespoons of flour. The mixture should be thick like sour cream. Let it rise for 15-20 minutes until it becomes frothy and forms small bubbles.
2. Sift the flour into a large bowl and mix it with the baking powder. Make a small well in the center.
3. Pour the risen starter over the flour. Add the sugar, warm milk, egg, and soft butter.
4. Knead everything well at first with a spoon, then with your hands, until you obtain an elastic and smooth dough. This takes a few minutes.
5. Finally, add the oil and knead a little more until it is fully incorporated. A mixer isn't necessary, but it helps to oil your hands a little to prevent sticking.
6. Cover the bowl with a clean towel and let the dough rise for at least an hour in a warm place, free from drafts.
7. While the dough is rising, prepare the filling: grind the walnuts, then mix them with cocoa powder, sugar, and the egg white. You should get a dense, spreadable mixture.
8. Once the dough has risen and doubled in size, turn it out onto a lightly oiled surface. Divide it into two equal parts.
9. Roll each piece out by hand into two rectangular sheets. Don't use a rolling pin; it works better with your hands.
10. Spread the walnut filling evenly over each sheet.
11. Roll each sheet tightly, like a roulade.
12. Take the two rolls and braid them together, not too tightly.
13. Grease the baking pan with butter or oil and flour, or line it with baking paper. Place the sweet bread in the pan.
14. Let the sweet bread rise in the pan for another 30-45 minutes.
15. Before putting it in the oven, brush it with egg yolk.
16. Preheat the oven to 200°C (392°F). Place the pan in the oven and bake for 5 minutes at this temperature, then reduce to 175°C (347°F) and continue baking for another 40-50 minutes. Check to ensure it is nicely browned.
17. When the sweet bread is baked, let it cool in the oven with the door slightly ajar. It's better to wait until it cools completely before slicing.
Why I make this recipe often
I love that it doesn't require many dishes or special tools, and the ingredients are easy to find. The recipe works well with regular store-bought flour, as long as it's fresh. The sweet bread has a good texture, and the filling doesn't turn out dry. The proportions are just right for a medium baking pan, and the result is consistent. I especially prepare it for holidays or when I want a more substantial dessert with my coffee.
Tips and Variations
Tips
Be careful not to heat the milk too much for the yeast, or it may not rise well.
If the dough is too sticky, add a little more flour while kneading, but don’t add too much or it will become dense.
For rising, find the warmest spot in your kitchen, but without drafts.
If you have time, let the dough rise even longer for a fluffier texture.
Substitutions
You can use sunflower oil instead of olive oil for kneading if you prefer a neutral taste.
If you don't have fresh yeast, you can try dry yeast, but the exact adjustment isn’t specified here due to lack of details.
Butter can be replaced with margarine, but the texture and flavor will be slightly different.
Variations
You can replace half of the walnut quantity with shredded coconut or chocolate spread. Coconut will give a finer filling, while chocolate spread will make the mixture richer.
Instead of cocoa powder, you can use a little rum or essence for a different flavor, but the result will be different.
You can make the filling with just walnuts if you want more texture.
Serving Ideas
The sweet bread is great on its own, with coffee or tea.
It can also be served with a little sweet cream or whipped cream for contrast.
You can use it for breakfast or as dessert after a meal.
Frequently Asked Questions
1. Can I double the quantities for a larger sweet bread?
Yes, you can double the ingredients for a large pan or two sweet breads, but it will require more time for rising and baking.
2. Can it be made without a mixer or food processor?
Yes, the recipe is designed for manual kneading. It will take a bit longer, but that's not a problem.
3. Is the filling too runny or too dry?
If the filling seems too runny, add 1-2 tablespoons of walnuts. If it’s too dry, add a little milk or more egg white.
4. Do I have to let the sweet bread cool in the oven?
It's not mandatory, but if you let it cool slowly in the oven, the crust will stay softer and won’t collapse in the middle.
5. Can whole wheat flour be used?
I haven't tested it, but the texture will be denser, and you might need to adjust the liquid.
Nutritional Values
The values are approximate for one slice (out of 10 slices/sweet bread):
Calories: approximately 230-250 kcal
Protein: 5-6 g
Fat: 8-10 g
Carbohydrates: 32-35 g
These values may vary depending on how much filling you use and if you make modifications to the ingredients. The walnut sweet bread is substantial, so the slice doesn’t need to be thick.
Storage and Reheating
The sweet bread keeps well at room temperature for 2-3 days, covered with a towel or plastic wrap. If you want to store it longer, you can put it in plastic bags, but the texture becomes moister. I don't recommend storing it in the fridge, as it hardens. It can be reheated for a few seconds in the microwave or in the oven, but be careful not to dry it out. If it lasts longer, it can also be frozen in slices and reheated directly in the oven or toaster.