Nut flower cake

Every year, during the holidays, I try to bring something new to the table. The flower-shaped walnut bread is the kind of dish that looks great without requiring complicated techniques. I’ve tested the recipe several times, and it consistently turns out fluffy, with a balanced filling that isn’t overly sweet. The shape is perfect if you want something festive without needing extra decorations. I love that you can also make a small muffin from the same dough, just right for tasting with coffee while the flower cools down.

Quick Info

Total time: approx. 3 hours (including rising and cooling)
Servings: 10-12 slices
Difficulty: medium

Ingredients

For the dough:
500 g all-purpose flour
3 eggs (medium, at room temperature)
100 g sugar
70 ml neutral oil (sunflower)
270 ml milk (warm, not hot)
7 g dry yeast (or 25 g fresh yeast)
a pinch of salt
grated zest from 1/2 lemon
grated zest from 1/2 orange

For the filling:
1 egg white (also at room temperature)
3 tablespoons sugar (approx. 60 g)
250 g ground walnuts
1 teaspoon rum essence
4-5 tablespoons milk

For brushing:
1 egg yolk
1 tablespoon milk

Instructions

1. I started with the dough. In a small bowl, I mixed the dry yeast with 100 ml of warm milk, a teaspoon of sugar, and a teaspoon of flour. I let it sit for 10-15 minutes until it became frothy on the surface.

2. In a large bowl, I sifted the flour. I added the salt and citrus zests. I made a well in the center and poured in the activated yeast.

3. I added the lightly beaten eggs and the remaining warm milk, in which I dissolved the sugar. I began to knead by hand. Gradually, I drizzled in the oil. I continued kneading until the dough became smooth and slightly elastic. This took about 12-15 minutes of manual kneading.

4. When the dough no longer stuck to my hands, I covered the bowl with plastic wrap and a towel and placed it in a warm, draft-free spot to rise. After 90 minutes, the dough had doubled in volume.

5. For the filling, I whipped the egg white with the sugar (it doesn't need to be stiff, just frothy). I mixed it with the walnuts, rum, and milk until it formed a spreadable paste. If it seems too thick, add another tablespoon of milk.

6. I turned the dough out onto a work surface. I divided it into three roughly equal pieces. Two for the “flower,” and one for a small loaf or muffin.

7. I rolled out the first piece into a round sheet, about 28-30 cm in diameter. I placed the sheet directly on the bottom of a round baking pan (about 28 cm in diameter) lined with parchment paper.

8. I evenly spread half of the walnut filling on top.

9. I rolled out the second piece into the same shape and size, placed it over the first, gently pressing the edges.

10. Using a cup, I marked a small circle in the center (about 6-7 cm in diameter). I then cut 12-13 rays from the circle to the edge with a sharp knife.

11. I twisted each ray twice, being careful not to tear the dough. If the filling starts to ooze out, gently press the edges to seal.

12. I let the flower rise for another 25 minutes, covered loosely with plastic wrap or a towel.

13. Before baking, I brushed the surface with the beaten egg yolk mixed with a tablespoon of milk.

14. I placed the pan on the middle rack of the preheated oven at 175°C (top and bottom heat, no fan). It baked for about 27 minutes, but check after 25 minutes: it should be golden brown and not smell like raw dough.

15. I removed the flower bread to a wire rack and let it cool before slicing.

Why I make this recipe often

The dough is easy to work with and not too sticky. The walnuts don’t fall out of the slices, so the flower cuts cleanly. It’s perfect for holiday platters and stays soft the next day. With less sugar, it doesn’t become cloying, and the shape makes for quick serving.

Tips and Variations

Tips

- For a fluffy texture, don’t skip the rising times and use room temperature ingredients.
- If your kitchen is cold, let the dough rise in the turned-off oven with the light on.
- Twist the strips gently to avoid tearing the dough.
- If the surface browns too quickly, cover it with aluminum foil for the last 10 minutes.

Substitutions

- You can use melted butter instead of oil for a richer flavor.
- Instead of walnuts, you can use poppy seeds, raisins, or a mix of nuts.
- If you don’t have rum essence, vanilla will work too.

Variations

- The dough can be tinted with a bit of cocoa for a marbled effect.
- It can be filled with chocolate cream or Turkish delight if you prefer not to use walnuts.
- Slices can be cut thinner or thicker, according to preference.

Serving Ideas

- It looks great as a centerpiece on a dessert buffet.
- You can sprinkle powdered sugar on top after cooling for a more festive appearance.
- It also pairs well with coffee or black tea for breakfast.

Frequently Asked Questions

1. Can the dough be made a day in advance?
Yes, you can let the dough rise slowly in the fridge overnight. In the morning, let it sit at room temperature for 1 hour before continuing.

2. Can I freeze the flower bread?
Yes, after it has completely cooled, wrap it well in plastic wrap. When defrosting, leave it at room temperature or warm it gently in the oven.

3. What can I substitute for the egg in the filling?
You can use just milk, but the filling will be less cohesive. Alternatively, a splash of sour cream or yogurt will work.

4. How long does it stay fresh?
Wrapped and stored at room temperature, it remains good and soft for 2-3 days.

5. Can the dough be used for classic rolled bread?
Yes, but you’ll need to adjust the baking times if using a loaf pan.

Nutritional Values

One slice (out of 12) contains approximately:
Calories: 290 kcal
Protein: 7 g
Carbohydrates: 34 g
Fat: 13 g
Sugar: 8 g
Fiber: 1.5 g

It’s a dense dessert, with a higher intake of carbohydrates and fats from the walnuts and eggs. It contains no ultra-processed ingredients.

Storage and Reheating

Once completely cooled, it’s best stored wrapped in a clean towel or in a plastic container with a lid. At room temperature, it lasts up to three days without visibly drying out. To reheat, place the slices in the oven for 3-5 minutes (150°C) or microwave for 15 seconds, covered with a damp paper towel to avoid hardening.

All ingredients must be at room temperature. We put the yeast to rise in 100 ml of warm milk mixed with a teaspoon of sugar and a teaspoon of flour. We sift the flour into a bowl, add the salt and citrus peels, then make a well in the center and pour in the risen yeast. We add the eggs and knead by hand, gradually adding the warm milk mixed with sugar, and finally the oil. We finish kneading when it no longer sticks to our hands. We cover it and place it in a warm spot away from drafts for about 1.5 hours. In the meantime, we prepare the filling. We mix the egg whites with sugar and add walnuts, rum essence, and milk, and mix. We divide the risen dough into 3 parts. We use some for the crown and some for the mini loaf. For the mini loaf, it's simple: we roll out the dough, spread the walnut cream, and after it rises for another 20 minutes, we brush it with egg yolk and put it in the oven. But let me tell you more about the crown because that’s the main star. I didn’t even take pictures of the mini loaf :) We roll out the first sheet on a floured surface and place it in a round baking dish lined with parchment paper. We spread the walnut cream on the sheet. Then we roll out the second sheet and place it over the first, pressing the edges with our fingers to stick a little. We take a cup and make a circle in the center, then with a very sharp knife, we cut 12-13 strips from the center to the edge. We twist each strip two to three times. You can see it in the picture. We let it rise for 20-30 minutes, then brush the top with egg yolk and put it in the preheated oven at medium heat for about 25-30 minutes until it’s beautifully browned on top. We take it out of the oven and let it cool a bit before serving. Enjoy your meal! You can choose your own filling; this is my favorite.

 Ingredients: 500 g flour, 3 eggs, 100 g sugar, 70 ml oil, 270 ml milk, 1 sachet dry yeast, a pinch of salt, grated zest of 1/2 lemon, grated zest of 1/2 orange. For the filling: 1 egg white, 3 tablespoons sugar, 250 g ground walnuts, 1 teaspoon rum essence, 4-5 tablespoons milk. For brushing: 1 egg yolk.

 Tags:  flower cake walnut cake