I have made this sweet bread several times, especially when I know I need something more for the holidays. It is the kind of recipe that requires time, but it yields a serious amount and stays fresh for several days. It is a sweet bread with a lot of walnuts, aromatic and quite fluffy if you follow the steps of proofing and kneading. I have noted the details as I worked them in the kitchen.
Quick info
Total time: 5-6 hours (including proofing and baking)
Preparation time: about 2 hours (kneading, filling, shaping)
Baking time: 40-50 minutes/bread, depending on the oven
Servings: 4 large breads + 2 sheets of Easter bread (or 6 small breads)
Difficulty: medium
Recipe type: holiday sweet bread (Easter, Christmas)
Ingredients
For the dough:
- 2 kg sifted white flour
- 400 g sugar
- 2 whole eggs
- 6 egg yolks
- 500-600 ml milk (use as much as needed for kneading, the rest set aside)
- 4 heaping tablespoons of sour cream
- 100 g butter (minimum 80% fat), melted
- 100 g fresh yeast
- grated lemon zest
- 2 packets of vanilla sugar
- a pinch of salt
For the filling:
- 1 kg walnut meat
- 5 egg whites
- about 1 cup of hot milk (to scald the walnuts)
- 3 tablespoons cocoa
- 150 g sugar (plus extra to taste)
- 1 essence of rum
- 1 teaspoon baking powder
- a pinch of salt
- grated orange zest
For finishing:
- 1 egg for brushing the breads
- optional: a mixture of water, oil, and sugar for brushing after baking
Preparation method
1. I start with the ingredients: all need to be at room temperature, so I take them out the night before and leave them on the kitchen counter. I warm the milk just enough to be lukewarm, not hot. I melt the butter and let it cool slightly.
2. In a large bowl, I sift the flour and make a well in the center. I rub the yeast with two tablespoons of sugar until it liquefies, pour it into the well in the flour, and sprinkle a little flour over it. I pour 3-4 tablespoons of warm milk over the yeast, gently mix, then let the yeast activate for about 10-15 minutes until it starts to puff up.
3. After the yeast has risen, I incorporate the surrounding flour, add the vanilla sugar, the remaining sugar (about 200 g), the pinch of salt, and the lemon zest. Separately, I beat the eggs and yolks with the other 200 g of sugar until frothy, then add them to the dough. I also add the sour cream.
4. I start kneading. I gradually pour in the lukewarm milk and melted butter. I knead patiently, adding milk as needed until the dough becomes elastic, non-sticky, but soft and easy to shape. I usually have about 6-7 tablespoons of milk left from the initial 600 ml.
5. Kneading takes about 30-40 minutes by hand. At the end, I check with a knife – if I cut and see small air bubbles, that’s a good sign. I cover it with a clean towel and let the dough rise in a warm place, away from drafts, until it doubles in volume (about 1.5-2 hours).
6. For the filling, I chop the walnuts (I use a food processor, but a meat grinder works too). I scald the walnuts with hot milk just enough to cover them, mix, and let them cool for a few minutes. I add cocoa, rum essence, orange zest, baking powder, and a pinch of salt.
7. I beat the egg whites with a pinch of salt, gradually add the sugar, and mix until a fairly firm meringue forms. I gently fold the meringue into the walnut mixture with a spatula. If the filling seems too dense or not sweet enough, you can add a bit more sugar to taste.
8. After the dough has risen, I set aside two small pieces for two sheets of Easter bread, if needed. I divide the remaining dough into 8 equal parts.
9. I take two pieces, roll each into appropriately thin sheets (not too thin, enough to support the filling). I spread filling on each sheet, roll them tightly, and then braid two rolls for one bread. I repeat with the others.
10. I grease the bread pans with a little oil, line them with parchment paper, and place the braided breads in the pans. I let them rise in the pan for another 15-20 minutes.
11. Before putting them in the oven, I brush them with beaten egg. I preheat the oven to a suitable temperature (medium) and bake the breads for 40-50 minutes until they develop a golden crust and pass the toothpick test.
12. I take the breads out of the oven and, while they are hot, I brush them with a mixture of water, oil, and sugar if I want a shiny and soft crust. I immediately cover them with clean towels and let them cool completely before wrapping them in plastic wrap.
Why I make this recipe often
This recipe works for multiple holidays and yields a large quantity, so I don’t have to make sweet bread every couple of days. It stays fluffy for a few days, and the filling is dense and remains tasty. If I need to make Easter bread, I can use the same dough.
Tips and variations
Tips
- If the flour is dry or aerated, it’s good to adjust the amount of milk, don’t rush to add it all at once.
- When kneading, don’t rush the process, even if it seems like a lot of work. A well-kneaded dough is the basis for fluffy bread.
- For the filling, if you use drier walnuts, you need enough hot milk to soften them.
- The breads rise in the oven, so don’t fill the pan more than 2/3.
Substitutions
- If you don’t have sour cream, you can use cooking cream with over 20% fat, but it should be thicker.
- The butter can be replaced with high-fat margarine, but the texture will be slightly different.
- If you don’t use orange zest, you can just use lemon for flavor.
Variations
- Instead of rum essence, you can use almond or vanilla essence.
- If you want bread without cocoa, you can skip it and add more walnuts.
- You can replace some of the walnuts with ground hazelnuts or almonds.
Serving ideas
- The bread is sliced after it has completely cooled to avoid crumbling.
- It goes well with milk, coffee, or as a simple dessert at holiday meals.
- The slices can be lightly toasted in a pan if they harden after a few days.
Frequently asked questions
1. Can I freeze the bread?
Yes, the bread can be frozen sliced in well-sealed bags. When you want to serve it, let it thaw at room temperature and you can warm it for a few minutes in the oven.
2. Why does the filling sometimes come out too dense or runny?
If you don’t scald the walnuts with enough milk or if you don’t beat the egg whites well enough, the filling can be too thick or can run during baking. Adjust the consistency as needed.
3. Can the amount of sugar be reduced?
Yes, you can adjust the sugar according to your preferences, both in the dough and in the filling. You can decrease it by 50-100 g without affecting the texture.
4. Can I make smaller breads or other shapes from the same dough?
Yes, you can divide the dough into more pieces for smaller breads or even sweet rolls. The baking time will be shorter for smaller shapes.
5. What do I do if the dough doesn’t rise?
Check if the yeast was fresh and activated properly, and that the room temperature is warm, without cold drafts. If it’s too cold, place the bowl near a heat source.
Nutritional values
Estimate for one slice of bread (approx. 60 g): 220-240 kcal
Carbohydrates: 30-32 g
Proteins: 5-6 g
Fats: 9-10 g
The values are approximate and depend on how much filling you use on each slice and the thickness of the slices. The bread is substantial, with plenty of walnuts and sugar.
Storage and reheating
The bread stores well at room temperature, wrapped in plastic wrap or in bags, for up to 4-5 days. If you want it to stay soft longer, you can put a slice of apple in the bag next to the bread. If needed, the slices can be warmed for 2-3 minutes in the oven or on a pan. I do not recommend the fridge, as it tends to harden the dough. For longer storage, it can be frozen sliced.
Quick info
Total time: 5-6 hours (including proofing and baking)
Preparation time: about 2 hours (kneading, filling, shaping)
Baking time: 40-50 minutes/bread, depending on the oven
Servings: 4 large breads + 2 sheets of Easter bread (or 6 small breads)
Difficulty: medium
Recipe type: holiday sweet bread (Easter, Christmas)
Ingredients
For the dough:
- 2 kg sifted white flour
- 400 g sugar
- 2 whole eggs
- 6 egg yolks
- 500-600 ml milk (use as much as needed for kneading, the rest set aside)
- 4 heaping tablespoons of sour cream
- 100 g butter (minimum 80% fat), melted
- 100 g fresh yeast
- grated lemon zest
- 2 packets of vanilla sugar
- a pinch of salt
For the filling:
- 1 kg walnut meat
- 5 egg whites
- about 1 cup of hot milk (to scald the walnuts)
- 3 tablespoons cocoa
- 150 g sugar (plus extra to taste)
- 1 essence of rum
- 1 teaspoon baking powder
- a pinch of salt
- grated orange zest
For finishing:
- 1 egg for brushing the breads
- optional: a mixture of water, oil, and sugar for brushing after baking
Preparation method
1. I start with the ingredients: all need to be at room temperature, so I take them out the night before and leave them on the kitchen counter. I warm the milk just enough to be lukewarm, not hot. I melt the butter and let it cool slightly.
2. In a large bowl, I sift the flour and make a well in the center. I rub the yeast with two tablespoons of sugar until it liquefies, pour it into the well in the flour, and sprinkle a little flour over it. I pour 3-4 tablespoons of warm milk over the yeast, gently mix, then let the yeast activate for about 10-15 minutes until it starts to puff up.
3. After the yeast has risen, I incorporate the surrounding flour, add the vanilla sugar, the remaining sugar (about 200 g), the pinch of salt, and the lemon zest. Separately, I beat the eggs and yolks with the other 200 g of sugar until frothy, then add them to the dough. I also add the sour cream.
4. I start kneading. I gradually pour in the lukewarm milk and melted butter. I knead patiently, adding milk as needed until the dough becomes elastic, non-sticky, but soft and easy to shape. I usually have about 6-7 tablespoons of milk left from the initial 600 ml.
5. Kneading takes about 30-40 minutes by hand. At the end, I check with a knife – if I cut and see small air bubbles, that’s a good sign. I cover it with a clean towel and let the dough rise in a warm place, away from drafts, until it doubles in volume (about 1.5-2 hours).
6. For the filling, I chop the walnuts (I use a food processor, but a meat grinder works too). I scald the walnuts with hot milk just enough to cover them, mix, and let them cool for a few minutes. I add cocoa, rum essence, orange zest, baking powder, and a pinch of salt.
7. I beat the egg whites with a pinch of salt, gradually add the sugar, and mix until a fairly firm meringue forms. I gently fold the meringue into the walnut mixture with a spatula. If the filling seems too dense or not sweet enough, you can add a bit more sugar to taste.
8. After the dough has risen, I set aside two small pieces for two sheets of Easter bread, if needed. I divide the remaining dough into 8 equal parts.
9. I take two pieces, roll each into appropriately thin sheets (not too thin, enough to support the filling). I spread filling on each sheet, roll them tightly, and then braid two rolls for one bread. I repeat with the others.
10. I grease the bread pans with a little oil, line them with parchment paper, and place the braided breads in the pans. I let them rise in the pan for another 15-20 minutes.
11. Before putting them in the oven, I brush them with beaten egg. I preheat the oven to a suitable temperature (medium) and bake the breads for 40-50 minutes until they develop a golden crust and pass the toothpick test.
12. I take the breads out of the oven and, while they are hot, I brush them with a mixture of water, oil, and sugar if I want a shiny and soft crust. I immediately cover them with clean towels and let them cool completely before wrapping them in plastic wrap.
Why I make this recipe often
This recipe works for multiple holidays and yields a large quantity, so I don’t have to make sweet bread every couple of days. It stays fluffy for a few days, and the filling is dense and remains tasty. If I need to make Easter bread, I can use the same dough.
Tips and variations
Tips
- If the flour is dry or aerated, it’s good to adjust the amount of milk, don’t rush to add it all at once.
- When kneading, don’t rush the process, even if it seems like a lot of work. A well-kneaded dough is the basis for fluffy bread.
- For the filling, if you use drier walnuts, you need enough hot milk to soften them.
- The breads rise in the oven, so don’t fill the pan more than 2/3.
Substitutions
- If you don’t have sour cream, you can use cooking cream with over 20% fat, but it should be thicker.
- The butter can be replaced with high-fat margarine, but the texture will be slightly different.
- If you don’t use orange zest, you can just use lemon for flavor.
Variations
- Instead of rum essence, you can use almond or vanilla essence.
- If you want bread without cocoa, you can skip it and add more walnuts.
- You can replace some of the walnuts with ground hazelnuts or almonds.
Serving ideas
- The bread is sliced after it has completely cooled to avoid crumbling.
- It goes well with milk, coffee, or as a simple dessert at holiday meals.
- The slices can be lightly toasted in a pan if they harden after a few days.
Frequently asked questions
1. Can I freeze the bread?
Yes, the bread can be frozen sliced in well-sealed bags. When you want to serve it, let it thaw at room temperature and you can warm it for a few minutes in the oven.
2. Why does the filling sometimes come out too dense or runny?
If you don’t scald the walnuts with enough milk or if you don’t beat the egg whites well enough, the filling can be too thick or can run during baking. Adjust the consistency as needed.
3. Can the amount of sugar be reduced?
Yes, you can adjust the sugar according to your preferences, both in the dough and in the filling. You can decrease it by 50-100 g without affecting the texture.
4. Can I make smaller breads or other shapes from the same dough?
Yes, you can divide the dough into more pieces for smaller breads or even sweet rolls. The baking time will be shorter for smaller shapes.
5. What do I do if the dough doesn’t rise?
Check if the yeast was fresh and activated properly, and that the room temperature is warm, without cold drafts. If it’s too cold, place the bowl near a heat source.
Nutritional values
Estimate for one slice of bread (approx. 60 g): 220-240 kcal
Carbohydrates: 30-32 g
Proteins: 5-6 g
Fats: 9-10 g
The values are approximate and depend on how much filling you use on each slice and the thickness of the slices. The bread is substantial, with plenty of walnuts and sugar.
Storage and reheating
The bread stores well at room temperature, wrapped in plastic wrap or in bags, for up to 4-5 days. If you want it to stay soft longer, you can put a slice of apple in the bag next to the bread. If needed, the slices can be warmed for 2-3 minutes in the oven or on a pan. I do not recommend the fridge, as it tends to harden the dough. For longer storage, it can be frozen sliced.