All the necessary ingredients for the sweet bread are brought to the kitchen in the morning, including the trays, so that you have everything at hand. The starter is prepared the night before to allow the dough to ferment properly. In a clean bowl, the flour is sifted several times to aerate its texture (I sifted it three times). Then, a larger indentation is made in the middle, a small pit, which will hold the liquid ingredients. In a cup, the sugar and yeast are well dissolved in warm milk, mixing them until completely homogenized. This mixture is poured into the indentation in the flour. It is mixed with a little flour from the edge of the bowl so that a paste with the consistency of sour cream results, which remains stable in the middle of the flour without spreading. The bowl is covered with a clean cloth and then wrapped very well to retain heat. It is left in a warm place, away from cold drafts, until the next day to activate the yeast.
The preparation of the sweet bread is done the next day. In the morning, 500 g of flour is sifted again into another bowl to ensure a fine texture. The previously prepared starter is poured over this flour, along with the remaining flour from the starter bowl. Salt, eggs, sugar, melted and warm margarine, and grated lemon zest are added, which will give a fresh and pleasant aroma to the sweet bread. You start to homogenize the ingredients, then gradually add the sour cream, kneading them until you obtain an elastic dough, slightly softer, but which separates from the bowl and hands. You take the dough out onto a lightly floured work surface and knead it well, being careful not to tear it. Then, you divide the dough into three equal parts, round them, and flatten them slightly, about the size of an open palm. Each piece is covered with a cloth and left warm to rise for 30 to 60 minutes, until it doubles in volume.
After the dough has risen, you roll each piece to the length of the tray. Generously sprinkle the ground walnuts mixed with sugar over the entire surface, leaving 2-3 cm of free edges. Drizzle a little oil over the walnuts to enhance their aroma and help the roll stick together. Then, carefully roll the dough, making sure to seal the ends well to prevent the filling from leaking out during baking. Place the rolls in the tray lined with baking paper and let them rise for another 20-30 minutes in a warm place, away from cold drafts.
After they have risen, brush the dough with a beaten egg yolk using a brush to achieve a golden and shiny crust. Then, place the tray in the well-heated oven at a low temperature for the first 10-15 minutes to complete the rising process. After that, you can adjust the temperature to a more suitable heat and let the sweet bread bake until it becomes golden and brown. The total baking time will be between 25 and 35 minutes, but it is good to check it periodically.
When the sweet bread is ready, remove the tray from the oven and let it cool in the tray for 5-10 minutes. Then, transfer the sweet bread to a rack to cool completely. If you want to keep it fresh for a longer period, after it has completely cooled, wrap it in paper or a cloth and place it in a plastic bag, which you tie well and store in a cool place. This way, your sweet bread will remain delicious for a longer time, ready to be enjoyed with loved ones.
The preparation of the sweet bread is done the next day. In the morning, 500 g of flour is sifted again into another bowl to ensure a fine texture. The previously prepared starter is poured over this flour, along with the remaining flour from the starter bowl. Salt, eggs, sugar, melted and warm margarine, and grated lemon zest are added, which will give a fresh and pleasant aroma to the sweet bread. You start to homogenize the ingredients, then gradually add the sour cream, kneading them until you obtain an elastic dough, slightly softer, but which separates from the bowl and hands. You take the dough out onto a lightly floured work surface and knead it well, being careful not to tear it. Then, you divide the dough into three equal parts, round them, and flatten them slightly, about the size of an open palm. Each piece is covered with a cloth and left warm to rise for 30 to 60 minutes, until it doubles in volume.
After the dough has risen, you roll each piece to the length of the tray. Generously sprinkle the ground walnuts mixed with sugar over the entire surface, leaving 2-3 cm of free edges. Drizzle a little oil over the walnuts to enhance their aroma and help the roll stick together. Then, carefully roll the dough, making sure to seal the ends well to prevent the filling from leaking out during baking. Place the rolls in the tray lined with baking paper and let them rise for another 20-30 minutes in a warm place, away from cold drafts.
After they have risen, brush the dough with a beaten egg yolk using a brush to achieve a golden and shiny crust. Then, place the tray in the well-heated oven at a low temperature for the first 10-15 minutes to complete the rising process. After that, you can adjust the temperature to a more suitable heat and let the sweet bread bake until it becomes golden and brown. The total baking time will be between 25 and 35 minutes, but it is good to check it periodically.
When the sweet bread is ready, remove the tray from the oven and let it cool in the tray for 5-10 minutes. Then, transfer the sweet bread to a rack to cool completely. If you want to keep it fresh for a longer period, after it has completely cooled, wrap it in paper or a cloth and place it in a plastic bag, which you tie well and store in a cool place. This way, your sweet bread will remain delicious for a longer time, ready to be enjoyed with loved ones.
Ingredients
For 3 sweet breads: Starter: -500 g flour -150-200 ml warm milk -1 tablespoon sugar -2 cubes (2x25 g) fresh yeast For the sweet breads, we also need: -500 g flour -1 teaspoon salt -2-3 eggs -175-200 g sour cream -2 tablespoons sugar -1/2 melted margarine, but only warm -grated zest of 1 lemon -oil -ground walnuts mixed with sugar (to taste)