Nut Cake

Fluffy and aromatic sweet bread, made with love: a traditional recipe for special moments

Sweet bread is a symbol of culinary tradition, a beloved dessert that reminds us of holidays and moments spent with loved ones. Its inviting aroma of walnuts, cocoa, and citrus delights our senses, and its fluffy texture makes us crave another slice. Today, I invite you to prepare fluffy and aromatic sweet bread, a recipe that combines tradition with a love for cooking.

Preparation time: 30 minutes
Rising time: 2 hours
Baking time: 50 minutes
Total time: 3 hours 20 minutes
Number of servings: 3 sweet breads

Ingredients:

*For the dough:*
- 1.5 kg flour (ideally Hungarian Liszt flour)
- 450 g sugar
- 750 ml milk
- 75 g fresh yeast
- 3 eggs
- 5 egg yolks
- 250 g butter (82% fat, for a rich texture)
- 100 ml oil
- 1 tablespoon lard
- 2 sachets vanilla sugar
- Zest of one lemon and 2 tangerines (or orange, for a different taste)
- 1 small bottle of rum essence
- 1 small bottle of vanilla essence
- 1 teaspoon salt

*For the filling:*
- 5 egg whites
- 400 g ground walnuts
- 200 g sugar
- 3 tablespoons cocoa
- 100 g raisins (soaked in 1/2 bottle of rum essence)
- A pinch of salt

*For brushing:*
- Egg yolk

Preparation:

*Preparing the dough:*

1. Prepare the ingredients: Ensure all ingredients are at room temperature. This step is essential to activate the yeast and achieve a fluffy texture.

2. Beat the eggs: Place the eggs and egg yolks in a bowl, add salt, and beat with a fork until homogeneous. Set aside for a few minutes.

3. Sifting the flour: Sift the flour twice into a large bowl to aerate it and remove any lumps.

4. Preparing the milk: Heat 500 ml of milk, add sugar, and stir until dissolved. Once the sugar has dissolved, remove the pot from the heat and add the vanilla sugar and citrus zest to give it a special aroma.

5. Activating the yeast: In another bowl, pour 250 ml of boiling milk over 3 tablespoons of flour and mix quickly to avoid lumps. Add the yeast mixed with a tablespoon of sugar and let it rise until it doubles in volume (about 15-20 minutes).

6. Melting the fats: In a pot, heat the lard, butter, and oil, stirring until completely melted.

7. Mixing the ingredients: Make a well in the center of the sifted flour and add the risen yeast mixture. Start adding the milk and egg mixture, gently kneading the dough with your hands.

8. Kneading: After 10 minutes of kneading, turn the dough onto the work surface. Gradually add the warm butter and oil, continuing to knead. It is important to bring the dough towards the center, gently slapping it against the surface to activate the gluten.

9. Continuing to knead: Knead the dough for about 45 minutes until it becomes elastic and starts to bubble. When ready, place it back in the bowl, cover it with a clean towel, and let it rise in a warm place until it doubles in volume (about 1-1.5 hours).

*Preparing the filling:*

1. Beat the egg whites: In a clean bowl, beat the egg whites with a pinch of salt, gradually adding the sugar until you obtain a firm, glossy meringue.

2. Incorporating the walnuts: Add the ground walnuts to the meringue and gently fold with a spatula. Finally, add the cocoa and the raisins soaked in rum essence.

*Assembling the sweet breads:*

1. Dividing the dough: When the dough has risen, divide it into 6 equal pieces. Gently knead each piece to remove air.

2. Shaping and filling: On an oiled surface, roll each piece of dough into a rectangular shape. Spread the walnut filling over the entire surface and roll the dough tightly. You can braid two rolls together and place them in baking pans lined with parchment paper. I used a bundt pan for one of the sweet breads, giving it a unique shape.

3. Second rise: Let the sweet breads rise again, covered, for about 45 minutes.

4. Brushing: After they have risen, brush them with egg yolk to achieve a golden and glossy crust.

5. Baking: Preheat the oven to a moderate heat (about 180°C) and bake the sweet breads for 50 minutes. In the first 20 minutes, do not open the oven door to prevent them from collapsing.

*Finalizing:*

1. Cooling: When ready, remove the sweet breads from the oven and let them cool in a warm place, covered with a clean towel. This helps retain moisture and a fluffy texture.

2. Serving: You can cut the sweet breads into generous slices and serve them with a cup of tea or coffee. Add a drizzle of jam or a spoonful of honey for extra flavor.

Practical tips:

- Ensure the yeast is fresh. If unsure, you can do a simple test: mix the yeast with a tablespoon of sugar and a bit of warm water. If it foams, it’s good to use.
- Hungarian flour is ideal for sweet breads due to its high gluten content, but you can also use regular flour.
- You can experiment with different fillings, such as chocolate, poppy seeds, or candied fruits, to add a personal twist to your recipe.

Frequently asked questions:

1. Can I use dry yeast? Yes, you can use dry yeast. Use 25 g of dry yeast instead of 75 g of fresh yeast. Activate it according to the instructions on the package.
2. How long do sweet breads last? Sweet breads keep well in airtight packaging at room temperature for 3-5 days. You can freeze them and thaw them later for later consumption.
3. What drinks pair well with sweet breads? A flavored coffee, a fruit tea, or a glass of fruit liqueur are the perfect choices to complement your delicious dessert.

Fluffy and aromatic sweet breads are more than just a dessert; they are a part of our memories, a symbol of tradition and family warmth. I invite you to prepare them with love and share them with your loved ones. Enjoy!

 Ingredients: Ingredients for three sweet breads: Dough: 1.5 kg flour (I used Hungarian Liszt flour) 450 g sugar 750 ml milk 75 g fresh yeast 3 eggs 5 egg yolks 250 g butter (82% fat) 100 ml oil 1 tablespoon solid lard 2 packets vanilla sugar zest of one lemon and 2 mandarins (you can use orange) 1 bottle of rum essence 1 bottle of vanilla essence 1 teaspoon salt Filling: 5 egg whites 400 g ground walnuts 200 g sugar 3 tablespoons cocoa 100 g raisins soaked in 1/2 bottle of rum essence a pinch of salt For brushing: egg yolk

 Tags:  walnut cake