Round cocoa cake with raisins and extra nuts

Round Cocoa, Raisin, and Extra Walnut Sweet Bread – A Classic Holiday Delight

The sweet bread is more than just a dessert; it’s a tradition woven with family memories, a recipe passed down through generations. Its distinctive aroma of cocoa and walnuts, combined with the sweetness of raisins, turns each slice into a true celebration of flavor. If you're ready to embark on this culinary adventure, I will guide you step by step on how to achieve a perfect, round, and fluffy sweet bread.

Preparation time: 30 minutes
Rising time: 1 hour and 30 minutes
Baking time: 50 minutes
Servings: 12 slices

Necessary Ingredients

For the dough:
- 750 g all-purpose flour (high-quality, sifted 2-3 times to aerate its texture)
- 25 g fresh yeast (or 10 g dry yeast)
- 2 large eggs (at room temperature)
- 75 g butter (at room temperature, for better incorporation)
- 3 tablespoons yogurt (adds moisture and a creamy texture)
- 7-8 tablespoons sugar (or to taste)
- 250 ml warm milk (not hot, to avoid killing the yeast)
- Zest of one orange (for flavor)
- A pinch of salt (helps enhance the taste)

For the filling:
- 3-4 tablespoons cocoa powder (for an intense chocolate flavor)
- 4 tablespoons sugar (or to taste)
- 2 teaspoons rum essence (adds an aromatic note)
- 1 egg white (to bind the filling)
- 100 g raisins (rehydrated for extra juiciness)
- ½ cup chopped walnuts (for texture and crunch)

For decoration:
- 1 egg yolk (for a golden crust)
- 2 tablespoons milk (to thin the egg yolk)
- Walnut halves (for a rustic appearance)
- Sesame seeds (which add a pleasant contrast)

Step-by-step Instructions

1. Preparing the starter:
In a small bowl, dissolve the yeast in the warm milk. Add a teaspoon of sugar and flour gradually, mixing until you obtain a smooth paste. Cover with a cloth and let it rise in a warm place for 10-15 minutes, or until it doubles in volume. This first step is essential to activate the yeast.

2. Mixing the ingredients:
In a large bowl, combine the yogurt, softened butter, eggs, and the remaining sugar. Mix well until the sugar is completely dissolved. Add a pinch of salt and the grated orange zest, which will give the dough a fresh aroma.

3. Forming the dough:
In the bowl with the wet ingredients, add the risen starter and the sifted flour, mixing gently. Start kneading the dough, gradually adding warm milk until you achieve a non-sticky and elastic dough. It should be soft but not stick to your hands.

4. Let the dough rise:
Cover the dough with a clean cloth and let it rise in a warm place for 50-60 minutes, or until it doubles in volume. It’s important not to rush this step; well-risen dough will have a fluffier texture.

5. Preparing the filling:
While the dough is rising, hydrate the raisins in warm water for 10 minutes, then drain them well. In another bowl, mix the egg white with cocoa, sugar, and rum essence until you obtain a smooth cream. Add the raisins and chopped walnuts, mixing gently to avoid crushing the nuts.

6. Forming the sweet bread:
Once the dough has risen, divide it into two equal parts. Roll each part into a rectangle on a floured surface. Spread half of the cocoa cream on each rectangle, sprinkle half of the walnuts and raisins, then tightly roll each rectangle.

7. Braiding the rolls:
Take the two rolls and carefully braid them together. Place them in a circular shape in a greased baking dish. Cover the dish and let the sweet bread rise for another 20-30 minutes to puff up slightly before baking.

8. Preparing for baking:
Preheat the oven to a medium temperature (about 180°C). In a small bowl, mix the egg yolk with the milk and brush the sweet bread with this mixture. Decorate with walnut halves and sprinkle sesame seeds for an attractive appearance.

9. Baking:
Place the dish in the oven and bake the sweet bread for about 50 minutes, or until it turns golden and passes the toothpick test (when the toothpick comes out clean, the sweet bread is done).

10. Cooling and serving:
After the sweet bread is baked, let it cool in the dish for 10 minutes, then transfer it to a wire rack to cool completely. Serve it sliced, plain or with a layer of butter, alongside a cup of warm milk or fragrant tea.

Nutritional Benefits and Calories
A round sweet bread with cocoa, raisins, and walnuts is not just a delicious dessert, but it also brings nutritional benefits. Walnuts are an excellent source of omega-3 fatty acids, while raisins provide antioxidants and iron. Each slice has approximately 300-350 calories, depending on the amount of sugar and fats used. However, it’s important to enjoy it in moderation, especially during the holidays.

Possible Variations
To add a touch of originality, you can experiment with different fillings, such as white chocolate, dried fruits, or even cream cheese. You can also replace the walnuts with peanuts or pistachios for a different texture.

Frequently Asked Questions
- Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but make sure to adjust the amount (use 10 g of dry yeast).

- How can I keep the sweet bread fresh for longer?
Store it in an airtight container at room temperature, or you can wrap it in plastic wrap and freeze it.

- What drinks pair best with the sweet bread?
The sweet bread pairs wonderfully with fruit tea or aromatic coffee, but also with a sweet wine that enhances its flavors.

I hope you will try this recipe for round sweet bread with cocoa, raisins, and extra walnuts, and that it will quickly become your favorite! In each slice, you will find not just a delicious dessert, but also a piece of the culinary traditions that unite us. Enjoy!