Mini walnut cakes

Name: Mini walnut cakes - Salomea H.
Ingredients: For the dough: 750 g flour; 250 g sugar; 4 egg yolks; 1 cup milk; 40 g yeast; 70 g butter; grated lemon peel; 2 packets vanilla sugar; 1 pinch of salt. For the filling: 1 bowl ground walnuts; 2 egg whites; 2 tablespoons cocoa; warm milk; 5; 6 tablespoons sugar; 2 teaspoons rum essence; 1 tablespoon grated lemon peel; 3; 4 tablespoons raisins; 1 egg for brushing; powdered sugar.

Desert - Mini walnut cakes by Salomea H. - Recipia

The dough for the sweet bread is a process that requires patience and attention to detail, but the final result is worth every effort. We start with an essential step: warming the milk. We put it on low heat until it becomes lukewarm, being careful not to make it too hot, as this could affect the yeast. We melt the butter and let it cool slightly, so it does not negatively influence the consistency of the dough. The next step is to dissolve the yeast in the milk, along with a tablespoon of sugar, to activate fermentation. This mixture will become the base that helps the dough rise. In a large bowl, we combine the flour with the vanilla sugar, grated lemon zest, and a pinch of salt. These dry ingredients will add flavor and texture to our dough. In another container, we beat the egg yolks with the remaining sugar until we obtain a fluffy foam, then we pour this over the dry ingredients. We mix gently by hand, adding the yeast mixture and 3/4 of the melted butter. We continue to knead, gradually adding milk until the dough becomes homogeneous and non-sticky. It is important not to add all the milk at once; it may not be necessary to use the entire amount. In the end, we incorporate the remaining melted butter and knead the dough for 5-10 minutes until it becomes elastic and smooth. Once the dough is ready, we cover it with a clean towel and let it rise in a warm place, where it will grow and double in volume. While the dough is rising, we can take care of the filling. We start by beating the egg whites until foamy with a pinch of salt to achieve an airy texture. In a bowl, we combine the ground nuts, sugar, rum essence, lemon zest, and cocoa powder. Then, we add the beaten egg whites and mix with a spoon, gradually adding warm milk to obtain a spreadable cream. Finally, we incorporate the raisins, which will add a sweet flavor and interesting texture. After the dough has risen, we take it out of the bowl and divide it into 12 equal balls. We sprinkle the work surface with flour and begin to roll out each piece of dough into rectangles. We apply the filling evenly, spreading it with a spoon over the entire surface, then roll the dough to form thin rolls. Each roll is twisted into a figure-eight shape, and then we shape them as inspired, forming different spirals or snails. We place the sweet breads in silicone molds or in a muffin tin, making sure to grease the pan with butter and dust it with flour to prevent sticking. We put the molds in a baking tray and let them rise for another 15-20 minutes. During this time, we beat an egg and brush the sweet breads with it to give them a golden and appetizing crust. We bake the sweet breads in the preheated oven at an appropriate temperature until they become golden and fluffy. After removing them from the oven, we cover them with paper and then with a clean towel to keep them soft. When they have cooled, we dust them with sugar and they are ready to serve. These sweet breads are perfect to be enjoyed with loved ones. Enjoy your meal!

Ingredients

For the dough: 750 g flour
250 g sugar
4 egg yolks
1 cup milk
40 g yeast
70 g butter
grated lemon peel
2 packets vanilla sugar
1 pinch of salt. For the filling: 1 bowl ground walnuts
2 egg whites
2 tablespoons cocoa
warm milk
5
6 tablespoons sugar
2 teaspoons rum essence
1 tablespoon grated lemon peel
3
4 tablespoons raisins
1 egg for brushing
powdered sugar.

Mini walnut cakes

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