Walnut and cocoa cake

Nut and Cocoa Sweet Bread – a traditional delicacy

Nut and cocoa sweet bread is more than just a simple dessert; it is a true emblem of holidays and special moments spent with loved ones. Its inviting aroma and fluffy texture make it irresistible, and the preparation process turns cooking into a joyful activity. In this recipe, I will guide you step by step to achieve a perfect sweet bread, full of flavor and tradition.

Total preparation time: 4 hours
Cooking time: 1 hour
Number of servings: 2-3 sweet breads

Ingredients:

- 1 kg of flour
- 30 g of fresh yeast (or 10 g of dry yeast)
- 240 g of melted butter
- 6-8 eggs (or 6 large eggs and 2 small)
- 0.5 l of milk
- 250 g of sugar
- 50 g of sugar for the nut cream
- 1 packet of Bourbon vanilla sugar
- 1 vanilla essence
- 1 rum essence
- 300 g of walnuts (ground)
- 2-3 tablespoons of cocoa
- Grated zest of one lemon
- Grated zest of one orange
- A pinch of salt

A bit of history

Sweet bread has deep-rooted traditions, often associated with winter holidays, but it is perfect for any special occasion. Each family has its own recipe, passed down from generation to generation. This nut and cocoa version is enriched with flavors that evoke nostalgia and the warmth of home.

Preparing the ingredients

1. Ingredient temperature: Ensure that all ingredients are at room temperature. This is essential for a dough that rises evenly and is fluffy.

2. Flour: Sift the flour twice. This important step helps aerate the flour, allowing the dough to rise better.

3. Yeast: Rub the yeast with a teaspoon of sugar and a little warm milk. Sprinkle a little flour and let the mixture ferment in a warm place (about 10-15 minutes) until it becomes frothy.

Preparing the dough

4. Milk and butter: Boil the milk and then let it cool. Melt the butter, but do not let it boil. Both should be warm, not hot!

5. Eggs: Crack the eggs and separate the yolks from the whites. Beat the yolks with a little salt until creamy.

6. Mixing the ingredients: In a large bowl, place the sifted flour, pour in the risen yeast, the cooled milk, the yolks, sugar, vanilla and rum essences, and the lemon and orange zest. Mix well.

7. Kneading: Knead the dough for about 30 minutes. You can use a food processor for 20 minutes, followed by 10 minutes of manual kneading. During kneading, gradually add the melted butter and sugar, alternating between them.

8. Egg whites: Beat the egg whites until stiff and gently incorporate them into the kneaded dough at the end. This step will give the sweet bread a light and airy texture.

9. Letting it rise: Cover the dough with a clean cloth and let it rise in a warm place for about 30 minutes, until it doubles in volume.

Preparing the filling

10. Nut cream: In a bowl, mix the beaten egg whites with 50 g of sugar, 2-3 tablespoons of cocoa, ground walnuts, and rum essence. If you prefer a more intense nut flavor, you can leave some larger pieces of walnut.

Shaping the sweet breads

11. Folding: When the dough has risen, knead it a little on the work surface, then roll it out into a thin sheet. Spread the nut cream over the entire surface and carefully roll it up.

12. Braiding: You can braid the sweet breads according to your preferences or the shapes of sweet bread you have. This step will give a pleasant appearance and help distribute the filling evenly.

13. Placing in the pan: Grease the pans with butter or oil (or use parchment paper) and place the sweet breads, being careful not to overfill them. Let them rise again, this time for 30 minutes.

Baking

14. Glazing: After the sweet breads have risen, brush them with a beaten egg yolk and sprinkle some walnut pieces or sugar cubes on top for an attractive appearance.

15. Baking: Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and bake the sweet breads for about 1 hour or until golden and passing the toothpick test.

Serving

Nut and cocoa sweet bread is delicious both warm and cold. I recommend serving it alongside a cup of warm milk or a fragrant cup of coffee. You can also add a splash of fruit jam or a teaspoon of honey for an even more intense flavor.

Useful tips

- Storage: Sweet bread keeps well covered at room temperature for a few days. To keep it fresh longer, you can wrap it in cling film and store it in the refrigerator.

- Variations: You can experiment with various fillings, such as chocolate, raisins, or candied fruits, to add a personal touch.

- Frequently asked questions:
- Can I use dry yeast? Yes, you can replace fresh yeast with dry yeast, but make sure to adjust the quantity according to the instructions on the package.
- Why isn’t the sweet bread rising? Make sure the ingredients are at room temperature and that you let the dough rise in a warm place, away from cold drafts.

Now that you have this detailed recipe for nut and cocoa sweet bread at your disposal, all that’s left is to start cooking! Each step will bring you closer to a delicious final result, and the joy of sharing this dessert with loved ones will fill your heart with satisfaction. Enjoy!