Nut and poppy seed cake
I have made nut and poppy seed sweet bread many times, especially when gathering with family or for holidays. I usually start in the morning and finish in the afternoon to allow enough time for the dough to rise properly. I have tried various proportions, but this recipe consistently turns out well – the dough remains fluffy, the filling stays in place, and it doesn’t dry out quickly. It is a bit of work, but it’s not complicated; it just requires patience and a bit of organization.
Quick Info
Total Time: 5-6 hours (including rising and baking)
Servings: 4 large sweet breads (or 8 smaller ones)
Difficulty: medium
Ingredients
For the dough:
- 150 g fresh yeast (or 50 g dry yeast)
- 1 liter lukewarm mineral water
- 500 ml milk
- 6 egg yolks
- 800 g sugar
- 4 packets of vanilla sugar (or two tablespoons of vanilla essence)
- Grated zest of one orange
- Juice of one lemon
- 2 kg flour (usually 1.8-2 kg is needed, depending on the flour and how much you knead)
- 3-4 tablespoons cocoa powder
- 2 tablespoons oil (for mixing with cocoa)
- 1 egg for brushing
For the filling:
- 1 kg walnuts (lightly roasted and ground)
- 200 g ground poppy seeds
- 400-500 g powdered sugar (depending on how sweet you like the filling)
- Optional: raisins, rum or rum essence
Preparation Steps
1. Prepare the yeast mixture. Place the yeast in a large bowl with a few tablespoons of flour and 100 ml of lukewarm mineral water. Mix and let it rise for 15-20 minutes, covered with a clean cloth.
2. In the meantime, dissolve the sugar in the lukewarm milk (not hot) and add the vanilla sugar. Let it cool slightly if it’s too hot.
3. When the yeast has foamed, pour the milk with sugar over it, add the egg yolks, lemon juice, and grated orange zest. Mix everything well with a wooden spoon or a dough hook mixer.
4. Start gradually adding flour while continuously mixing. When the dough begins to come together, knead by hand, adding flour until it no longer sticks (but remains soft). This takes about 20-30 minutes.
5. Divide the dough in two. In one half, add the cocoa mixed with 2 tablespoons of oil, kneading well to incorporate completely. Leave the other half plain.
6. Cover both doughs and let them rise for 1-2 hours in a warm place until they double in size.
7. For the filling, mix the ground walnuts with powdered sugar and poppy seeds. You can also add a few tablespoons of rum or raisins. I don’t mix in beaten egg whites because they make the filling firmer and it doesn’t stick well to the dough. If you want it to hold better when rolled, sprinkle the rolled-out dough with a little oil or rum before adding the filling.
8. After the doughs have risen, roll out each into a sheet about 1 cm thick. Place the cocoa sheet over the plain one and press gently.
9. Spread the filling evenly over the top sheet, then roll tightly without pressing too hard, so the filling doesn’t spill out.
10. Place the rolls in baking trays lined with parchment paper or greased with butter. Let them rise for another 15-20 minutes.
11. Brush the sweet breads with beaten egg on top.
12. Bake at 170°C (preheated oven) for about 35-40 minutes until golden brown and passes the toothpick test. If they brown too quickly, cover with parchment paper towards the end.
Why I make this recipe often
It keeps well for a few days, doesn’t dry out quickly, and slices easily. The filling doesn’t run, the dough remains fluffy, and it’s not heavy on the stomach. You can experiment with fillings once you have the base without changing the dough recipe much.
Tips
- Don’t add all the flour at once; adjust as you go – it depends on the type of flour and how moist it is.
- Let the dough rise in a warm place, away from drafts.
- To help the filling adhere to the dough, sprinkle with a little oil or rum before sprinkling the walnuts and poppy seeds.
- If you want a marbled appearance, don’t mix the sheets perfectly.
- When rolling, don’t press too hard, so the filling doesn’t spill out.
Substitutions
- You can use only milk instead of mineral water if you want a richer dough.
- Cocoa can be replaced with carob.
- The filling can be made with just walnuts or just poppy seeds.
- Dried fruits can be added to the filling.
Variations
- You can make a filling with Turkish delight and raisins, or just raisins and orange zest.
- If you don’t want layers, mix everything together and put the filling directly over a single sheet.
- Sugar in the filling can be reduced if you prefer it less sweet.
- For more small sweet breads, divide the dough into 8 and use smaller trays.
Serving Ideas
- Great for breakfast with milk or coffee.
- Can be sliced thinly as a dessert after a meal.
- Can be sliced and frozen, then reheated in a toaster or oven.
Frequently Asked Questions
1. How long can I keep the sweet bread fresh?
Stored in plastic wrap or a closed bag at room temperature, it stays fresh for 4-5 days without issues.
2. Can it be frozen?
Yes, sliced sweet bread can be frozen and keeps well for 2-3 months. When thawing, leave it at room temperature or reheat slightly in the oven.
3. What can I brush the sweet bread with before baking if I don’t have an egg?
It can be brushed with milk, a bit of melted butter, or a combination of milk with a little sugar.
4. The filling comes out too wet or runs – what should I do?
Reduce the amount of liquid (rum, essences) and do not add egg whites, just sugar and walnuts/poppy seeds.
5. If I don’t have fresh yeast, how much dry yeast should I use?
About 50 g of dry yeast for 2 kg of flour.
Nutritional Values (estimated per 100 g of sweet bread)
Calories: 350-400 kcal
Protein: 8 g
Carbohydrates: 60 g
Fats: 11 g
Fiber: 2-3 g
Values vary depending on the filling and how thick the dough is. The sweet bread has enough sugar and carbohydrates, but also some fat from the walnuts and eggs.
Storage and Reheating
After they have completely cooled, wrap the sweet breads in plastic wrap or place them in closed bags at room temperature. They stay soft for 4-5 days. For longer storage, freeze the slices. They can be reheated for a few minutes in the oven or toaster, becoming fresh again. Do not store in the fridge, as they harden more quickly.
Ingredients: 150 g yeast, 1 liter sparkling water, 500 ml milk, 6 egg yolks, 800 g sugar, 4 packets of vanilla sugar, 1 lemon, zest of 1 orange, cocoa, flour as needed (approximately 2 kg), walnuts, poppy seeds, raisins (optional), 1 egg
