Sweet bread

I have made this sweet bread many times, especially when I want to fill the house with the smell of baking and have something sweet for the weekend or holidays. I usually make it in the evening, let the dough rise, and take care of the rest when I have time. The mahaleb really changes the flavor a bit; it’s not essential, but if you have it, it’s worth it.

Quick Info

Total Time: about 4-5 hours (including rising)
Servings: 3-4 loaves (depending on the size of the pan)
Difficulty: medium

Ingredients

For the dough:
- 1 kg all-purpose flour
- 50 g fresh yeast
- 200 ml milk (slightly warm, not hot)
- 200 g sugar
- 7 egg yolks
- 150 g butter (softened at room temperature)
- 5 tablespoons sour cream (3.5-4% fat)
- zest of one lemon (finely grated)
- 15 g mahaleb (ground, optional, but adds a unique flavor)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (or a packet of vanilla sugar)

For the filling:
- 300 g ground walnuts
- 7 egg whites
- 150 g sugar
- 200 g chocolate (melted, I used 50-70% cocoa)
- 4 tablespoons cocoa powder

For brushing:
- 1 egg
- 1-2 tablespoons water
- sesame seeds (optional, for decoration)

Instructions

1. Before you start, take all the ingredients out to reach room temperature (the milk should be just warm, not straight from the fridge and not hot).

2. Place the sifted flour in a large bowl. Make a well in the center.

3. Gently warm the milk and dissolve the yeast in it with a teaspoon of sugar. Pour the mixture into the well in the flour.

4. Add the remaining sugar, softened butter, sour cream, egg yolks, lemon zest, vanilla, salt, and mahaleb.

5. Mix everything with a wooden spoon, then knead by hand for 10-15 minutes until you get an elastic, smooth, and non-sticky dough. If it’s too dense, you can add 1-2 tablespoons of milk. If it’s too soft, add a little more flour.

6. Cover the bowl with a clean towel or plastic wrap and let it rise for 1.5-2 hours in a warm place, away from drafts, until the dough doubles in volume.

7. For the filling, beat the egg whites until stiff peaks form. Gradually add the sugar and mix until glossy. Gently fold in the ground walnuts, sifted cocoa, and finally the melted chocolate, mixing lightly with a spatula.

8. Once the dough has risen, turn it out onto a lightly oiled or floured surface. Divide it into 4 equal parts.

9. Each piece should be divided again into 2. Roll each of the two pieces into a rectangular sheet (about 0.5 cm thick). Spread 2-3 tablespoons of filling on each sheet and roll tightly.

10. Take the two rolls and braid them together. Place the formed loaf in a baking pan (I line it with parchment paper or grease it with butter).

11. Repeat the process with the remaining dough and filling. You should end up with 2 large pans of sweet bread (or 3-4 smaller ones, depending on the size of the pans).

12. Let the loaves rise in the pans for another 15-20 minutes.

13. Beat the egg with 1-2 tablespoons of water and brush the tops of the loaves. Sprinkle with sesame seeds if desired.

14. Bake in a preheated oven at 160-170°C (low to medium heat, so they don’t burn) for 50-60 minutes. If they brown too quickly on top, cover with aluminum foil after 30-35 minutes.

15. Remove the pans and let the loaves cool for at least 30 minutes before removing them from the pans or slicing.

Why I make this recipe often

I love that it stays fresh for several days and slices beautifully. It’s easy to share with neighbors or family. I enjoy the rich filling of walnuts and chocolate. The sweet bread holds up well and doesn’t dry out too quickly, especially if stored in a cool place.

Tips and Variations

Tips

- Knead well for at least 10-15 minutes to achieve elastic dough.
- It really helps to have all ingredients at room temperature.
- If you’re a beginner, don’t rush the rising process.
- Don’t put too much filling on the sheets; otherwise, they’ll be hard to roll and may crack while baking.
- Softened butter incorporates more easily than completely melted butter.

Substitutions

- Mahaleb can be omitted. You can use a little cardamom or cinnamon instead.
- Sour cream can be replaced with Greek yogurt.
- You can use dry yeast (about 14 g) if you don’t have fresh yeast.
- For the filling, you can use white chocolate or just cocoa and walnuts, without chocolate.

Variations

- Instead of walnuts, you can use ground hazelnuts, pistachios, or almonds.
- You can add raisins or pieces of Turkish delight to the dough.
- If you don’t want chocolate, you can make it with just walnuts and cocoa.
- For a more intense flavor, you can add a little rum essence to the filling.

Serving Ideas

- Slices with coffee or tea.
- As a dessert after a meal, plain or with a bit of sour cream on the side.
- As breakfast with warm milk.
- For a festive meal, slice it nicely and arrange it on a platter.

Frequently Asked Questions

1. Can I make it only with dry yeast?
Yes, you can. Use about 14 g of dry yeast and activate it in the warm milk with a bit of sugar, just like you would with fresh yeast.

2. How far in advance can I prepare the dough?
The dough can be made the night before and left in the fridge, covered. The next day, take it out an hour before it reaches room temperature, then continue with shaping and filling.

3. Can it be frozen?
Yes, the sweet bread can be frozen sliced or whole after it has cooled completely. When needed, let it thaw at room temperature or warm it slightly in the oven.

4. Why does the sweet bread crumble when I slice it?
If it’s still hot, it crumbles more easily. Let it cool completely, and for a clean cut, use a serrated knife.

5. What do I do if I don’t have a traditional loaf pan?
You can use loaf or bread pans. It also works in round forms.

Nutritional Values

Per slice (approx. 70 g): 270-300 kcal, 10-12 g fat, 38-40 g carbohydrates, 6-7 g protein. It depends on how much filling you use and the size of the slices. It’s a rich dessert, high in fats and carbohydrates, with a good protein contribution from the eggs, walnuts, and milk.

Storage and Reheating

It keeps well for 3-4 days at room temperature, wrapped in a clean towel or plastic wrap. You can also refrigerate it if you want it to last longer, but it will harden a bit (it can be warmed in the microwave or oven for a few seconds). For freshness, don’t leave it uncovered as it dries out quickly. If you want to reheat it, place the slices in the oven for a few minutes at 140°C or microwave for 15-20 seconds.

 Ingredients: For the dough: 7 egg yolks, 150 g butter, 1 kg flour, 200 ml milk, 200 g sugar, lemon zest, 1/2 tsp salt, vanilla, 5 tbsp sour cream, 50 g yeast, 15 g mahaleb. For the filling: 300 g ground walnuts, 7 egg whites, 150 g sugar, 200 g melted chocolate, 4 tbsp cocoa. For brushing: 1 egg, sesame seeds.

 Tags:  sweet bread