Sweet bread with nougat and chocolate
I still remember the first time I tried making sweet bread with Turkish delight and chocolate — out of so much enthusiasm, I added too much filling, and the dough cracked right down the middle while baking, as if someone had sliced it with a knife. Luckily, I had already cut it in half before putting it on the table, so no one knew where I went wrong. Now I laugh when I think about it, but back then, I was in a panic! Since then, I've kept repeating the process and jotting down my little observations, because making sweet bread isn't as precise as chemistry; it also depends on your intuition and your eye, you know how it is...
Time? If you're not in a hurry and account for all the rising and baking, the whole process takes about 4-5 hours, but it's not hard work, as a good part of it is just waiting for the dough to rise (ideal for a quiet day off). You can get about 3 large loaves, which means around 18-20 generous slices. Of course, this depends on how thick you slice them. In terms of difficulty, I’d say it’s medium to hard, but not because it’s complicated, rather because you need to make time and have patience; otherwise, you end up with "it didn't rise, it didn't turn out fluffy," and all that.
When it comes to ingredients, I don't skimp — for me, this sweet bread is made with the best, otherwise there's no point in bothering. Here’s what I use and why, as people often ask me why so many egg yolks or what’s with the sour cream:
- *Flour, about 1.4 kg*: Special flour for sweet bread or pastry, with high gluten, meaning it's stronger and helps with elasticity. If you don't have it from a mill or a reliable source, at least get one from the shelf labeled for sweet bread. If you use weak flour, it will turn out dry and won't stretch properly.
- *Milk, 800 ml*: Warm milk is the base for the starter and adds volume and flavor to the dough. Don’t heat it too much, or you'll scald the yeast.
- *Fresh yeast, one cube of 50 g*: It's the soul of the rising. If using dry yeast, about two packets will do, but I prefer fresh; I don't know why, but it rises better.
- *Sugar, 150 g for the dough and 1 tablespoon for the starter*: Without sugar, it's not sweet bread, just bread with Turkish delight. It should be sweet but not heavy.
- *Eggs, 6 yolks (plus one for brushing)*: They make the dough yellow and tender, adding flavor and texture. I tried using whole eggs, but I don’t like the final texture.
- *Sour cream, 250 g*: Keeps the sweet bread soft and tasty for days; it doesn't harden. Many skip the sour cream and just use milk, but I won't give it up.
- *Oil, 250 ml (plus about 100 ml for kneading)*: Adds elasticity, helps with kneading, and keeps it fluffy.
- *Grated orange and lemon zest*: For flavor and aroma. Don’t use cheap essences; a good citrus peel (well washed beforehand) really matters.
- *Turkish delight, 600 g*: You can negotiate on color and type here, but not on quantity; I prefer a thick layer.
- *Chocolate, 100 g*: Either milk or dark, depending on your mood. Cut it into small cubes so it doesn’t melt too much while baking.
- *For brushing*: 1 yolk, 3 tablespoons of milk, 1 tablespoon of sugar – mix together for a beautiful shiny crust.
If you have everything, you're ready to start. It's not complicated at all, but it requires you to stay close; it’s not something you can set on "autopilot."
1. I start with the starter: In a bowl, I mix 800 ml of warm milk (not hot), 1 tablespoon of sugar, 3 tablespoons of flour, and one well-crushed cube of fresh yeast. I mix until smooth, cover with something clean, and let it rise for about 30 to 40 minutes, until I see it has puffed up nicely and is bubbling. If it’s cold in the house, I place it next to the stove or in a slightly warmed and turned-off oven.
2. In the meantime, I beat 6 egg yolks with 150 g of sugar until they lighten in color, add 250 g of sour cream (not too light), the grated zest of one lemon and one orange (to taste), then pour in 100 ml of oil and mix everything well. When the starter has risen, I incorporate it into the egg and sour cream mixture, stirring gently to avoid lumps.
3. I sift the flour (1.4 kg) into a huge bowl, make a well in the center, and pour in the liquid mixture from above. I start kneading, first with a large spoon, then with my hands, and as the dough forms, I pull and fold it, slapping it against the bowl; I don’t hold back. If needed, I drizzle a bit of the remaining oil on my hands, about 150 ml in total, to prevent sticking, and keep going for about 15 minutes until it’s elastic, shiny, and no longer sticks. If it’s too soft, I add a tablespoon or two of flour, but not too much, so it doesn’t become heavy.
4. I cover the bowl with a large cloth, set it in a warm spot, and let the dough rise until it doubles in size (it can take an hour and a half, even two, if it’s cold). During this time, I prepare the filling: I cut the Turkish delight into cubes, chop the chocolate, and set it aside.
5. When the dough has doubled in volume, I turn it out onto an oiled surface, dividing it into three equal parts. I flatten each piece with my palm (not too thin), sprinkle the Turkish delight and chocolate over the entire surface, and roll it up as tightly as I can so it doesn’t come apart. I make sure to seal the ends well and place each roll in a greased baking tray dusted with a bit of flour.
6. I cover the loaves in the trays with a clean towel and let them rise for another half hour directly in the tray (this is when they puff nicely over the edges, so don’t rush to put them straight into the oven).
7. In the meantime, I preheat the oven to 170-180°C. I beat one yolk with 3 tablespoons of milk and one tablespoon of sugar. When the loaves have risen, I brush them all over with this mixture to create a shiny crust.
8. I place the trays in the preheated oven on the middle rack, not too high. For the first 40-50 minutes, I don’t open the door, or they will deflate; after that, I peek through the window, and if they are browning, I poke them with a toothpick. When the toothpick comes out clean, they are ready. In total, it takes about 60 minutes. If you see they are burning on top and still raw inside, place a piece of parchment paper over them.
9. After taking them out, I don’t rush to turn them over. I let them sit in the tray for 10 minutes, then I take them out and place them on their side on a rack or a wooden board, lightly covered with a towel, to cool slowly and not harden. I only slice them when they are completely cool; otherwise, I crush them.
I've made it a habit to make this sweet bread not just for holidays. For every big occasion, when the family gathers or when I know unexpected guests are coming, I turn to it. I love it because it doesn’t dry out the next day, has that classic, childlike taste, but with a nice, fine texture, and you don't end up with sugar or Turkish delight stuck to your teeth. And, as a bonus, it always looks great on the table — I’ve never failed to hear someone say "mmm, it smells so good" (even when it doesn’t come out perfectly straight).
Tips, variations, and serving ideas
Useful tips:
Don’t rush the rising — it’s better to let the dough rise for 2 hours than to bake it raw. If you think it’s too soft, don’t add flour on a whim; just knead it more, and it will come together.
Many people add too much Turkish delight and wonder why it leaks and sticks. The amount in this recipe is just right, so you can taste it in every bite, but it shouldn’t spill all over the tray.
When filling, don’t press it down completely; leave it a bit airy so the dough doesn’t drown and doesn’t all sink to the bottom while baking.
Instead of sweet bread trays, you can also use loaf pans; it turns out just as well, just don’t fill them more than two-thirds, or they will overflow.
Don’t brush the sweet bread with egg before letting it rise in the tray, only after it has risen nicely.
If you like, you can sprinkle some sugar or even crushed almonds on top — it’s not mandatory, but it looks nice.
Substitutions:
If you don’t have fresh yeast, dry yeast will work, but let it do its job. You can reduce the eggs to 4 if they are large, but don’t cut them out completely.
Milk can be replaced with plant-based milk if you’re fasting, but it will turn out drier, not as rich.
Turkish delight can be replaced with dried fruits, raisins, or chopped nuts — if you can’t stand Turkish delight at all, don’t insist; there’s life without it.
Chocolate can be omitted or replaced with cocoa mixed with sugar, but it won’t have the same soft pieces inside.
Variations:
If you want a more diet-friendly sweet bread, reduce the sugar (it’s already sweet), use less oil, and add thick yogurt instead of sour cream.
You can also add cinnamon or vanilla, but don’t mix too many flavors, or they will clash.
Some people like to make two thinner sheets and roll them together (you gather two rolls in one tray to create a pattern), but I find that too fussy.
Serving ideas:
Sweet bread goes really well with a glass of cold milk, but it’s also great with black tea or coffee. If you make it warm, try it with a bit of sour cherry jam — I’m not joking, it contrasts beautifully.
One morning, I heated slices in a pan without fat, and I ate them with butter — it felt like a different dessert.
It’s also good with creamy yogurt or whipped cream, but that’s optional; I rarely "enhance" it.
Frequently asked questions
1. What do I do if the dough doesn’t rise?
Don’t rush it; leave it in a warm place without drafts. If it still doesn’t puff up after an hour or two, it’s most likely that the yeast was bad or the milk was too hot. Sometimes, I save the situation by kneading it again and letting it rise longer, but it’s not always guaranteed.
2. Can I make sweet bread without sour cream?
You can, but the dough will be dryer, not as tender. You can replace it with thick yogurt, but I still recommend classic sour cream, not diet.
3. If I don’t want Turkish delight, what can I use?
You can use raisins, chopped nuts, candied fruits, or just chocolate. Be careful with liquid fillings; otherwise, it may leak while baking.
4. How do I know if it’s baked in the middle?
The toothpick test is essential: insert a toothpick into the sweet bread, and if it comes out clean, it’s ready. If you have an oven that bakes strongly from above, you can cover it with paper for the last 15 minutes to prevent burning.
5. How long does it stay fresh?
At room temperature, well wrapped, it lasts 4-5 days and stays good. In the fridge, it dries out faster, so I don’t recommend it.
Nutritional values (approximate):
For a slice of sweet bread from this recipe (about 80-90g), there are around 320-350 calories, 45-50g of carbohydrates, 8-10g of fat, and 6-7g of protein. It’s quite sweet and filling, but it’s not an everyday dessert. If you eat it for breakfast or as an afternoon snack, it doesn’t feel as heavy as other pastry shop desserts full of butter or cream. The sugars come from the Turkish delight and chocolate, so don’t overdo it on portions if you’re watching your figure. Without dairy, it doesn’t have the same texture, but it can be adapted as needed for those with intolerance (plant-based milk, plant-based sour cream, no eggs if necessary).
How to store and reheat
Once it’s cooled, I wrap it in parchment paper or a clean towel and place it in a large bag or a container with a lid at room temperature. I try not to leave it in plastic without paper; otherwise, it "sweats" and gets oddly soft. I don’t put it in the fridge unless it’s scorching outside. When I want to bring it back to life, I slice it, put it in the oven at 140°C for about 5 minutes, or directly in the toaster. It comes out fresh and warm, but don’t heat it too much, or it will dry out. If you want to keep it longer, you can freeze it, sliced; thaw at room temperature, then pop it in the oven for 2-3 minutes, and it’s just fine, it really bounces back. That’s it; you make it once, and you won’t look at store-bought sweet bread again.
Starter - in a bowl, mix warm milk with sugar, flour, and yeast, cover, and let rise for 30 minutes. Dough - in another bowl, mix the egg yolks with sour cream, 100 ml of oil, orange zest, and lemon zest, then add the starter, mixing until well combined. Sift the flour into a larger bowl, make a well in the center, and add the egg yolk mixture, kneading for about 15 minutes while moistening your hands with the remaining oil. Cover and let rise until doubled in volume. Divide the dough into 3 equal parts. Roll each piece of dough on an oiled surface. Add Turkish delight and chocolate cut into cubes, then roll it up. Place in a greased baking tray lined with flour, cover with a towel, and let rise for another 30 minutes. Repeat until all the dough is used. Brush the loaves with an egg mixed with milk and sugar. Bake in a preheated oven until nicely browned, about 60 minutes. Let cool well before slicing.
Ingredients: Maia 800 ml milk 1 cube yeast (50 g) 1 tablespoon sugar 3 tablespoons flour Dough 1400 g flour (for sweet bread) 6 egg yolks 150 g sugar 250 g sour cream 250 ml oil orange zest lemon zest Filling 600 g Turkish delight 100 g chocolate Greased 1 egg yolk 3 tablespoons milk 1 tablespoon sugar
