Nut and cocoa bread

The walnut and cocoa sweet bread is one of the recipes I make quite often, especially when I know I have time for kneading and proofing. I don't use complicated ingredients, and everything is done quite clearly, without unnecessary steps. I pay attention to the temperatures for liquids and how I integrate the butter, as these really matter. I have learned that if you follow the basic steps, the sweet bread comes out consistent and aromatic every time.

Quick Info

Total time: approximately 3 hours (includes proofing and baking)
Preparation: ~1 hour
Proofing: 1.5-2 hours
Baking: 1 hour
Servings: 2 large sweet breads
Difficulty: medium (requires patience in kneading and proofing)
Recipe type: traditional sweet bread, suitable for holidays (Easter, Christmas)

Ingredients

For the dough:
- 1 kg flour
- 2 packets of dry yeast
- 600 ml milk
- 200 g sugar
- 4 egg yolks
- 50 g butter
- 1 teaspoon salt
- grated lemon zest
- grated orange zest

For the filling:
- 4 egg whites
- 10 tablespoons sugar
- 4 tablespoons cocoa
- 150 g walnut kernels (chopped or coarsely ground)
- rum essence

For brushing:
- 1 egg
- 1 tablespoon sugar

Optional: poppy seeds for sprinkling on top

Preparation method

1. Start with the starter. Dissolve the yeast in 5 tablespoons of warm milk and one tablespoon of sugar. Add one tablespoon of flour, mix, and let the mixture sit for about 10 minutes until it becomes frothy.

2. In a large bowl, place the flour along with the salt. Make a well in the center and pour in the activated starter.

3. In a separate bowl, mix the warm milk with the remaining sugar until dissolved. Add this mixture over the flour.

4. Add the egg yolks and the lemon and orange zest. Start kneading gently.

5. While kneading, gradually add the melted butter (not hot). Continue kneading until you obtain an elastic, slightly sticky, but homogeneous dough. Kneading may take 10-15 minutes.

6. Cover the bowl with a clean towel and let the dough proof in a warm, draft-free place until it doubles in volume. This usually takes about 1-1.5 hours, depending on room temperature.

7. During the proofing, prepare the filling. Beat the egg whites until foamy. Gradually add the sugar and continue mixing until dissolved. Add the cocoa, then the chopped walnuts, and finally, the rum essence. Mix gently with a spoon.

8. When the dough has doubled in volume, turn it out onto a lightly oiled or floured surface and divide it into two equal parts.

9. Take the first piece of dough and roll it out with your hands or a rolling pin into a rectangular sheet, neither too thin nor too thick. Spread half of the walnut and cocoa filling evenly over it.

10. Carefully roll up the sheet of dough as tightly as possible, then place the roll in a loaf pan lined with baking paper.

11. Repeat the same with the second piece of dough and the remaining filling.

12. Cover the pans and let the sweet breads proof for another 20 minutes in a warm place.

13. In a small bowl, beat the egg with a tablespoon of sugar and brush the surface of the sweet breads. If you like, you can sprinkle poppy seeds on top.

14. Place the pans in the preheated oven and bake the sweet breads for about 1 hour. Check towards the end with a toothpick; it should come out clean.

15. While they are still hot, quickly prepare a syrup from water and sugar (no need to boil too much, just to dissolve the sugar) and brush the tops of the sweet breads with a pastry brush. This helps keep the crust soft for a longer time.

Why I make this recipe often

I return to this recipe because it is simple and I have the ingredients on hand. The dough is easy to work with, and the filling is substantial. The sweet bread remains soft the next day, especially if I brush it immediately with syrup.

Tips and variations

Tips

- Make sure all the ingredients for the dough are at room temperature.
- If the dough seems too dry, you can add 1-2 tablespoons of milk.
- Kneading helps with the fluffy texture; don't skip this step.
- Do not use hot butter, only melted and cooled.
- For the syrup, use about 2-3 tablespoons of sugar for 50 ml of water.

Substitutions

- Dry yeast can be replaced with fresh yeast (about 50 g for 1 kg of flour), but I usually stick to dry for predictability.
- The rum essence in the filling can be omitted or you can use vanilla instead.

Variations

- Walnuts can be partially replaced with hazelnuts or almonds if you have them on hand.
- For a more intense flavor, add raisins to the filling.
- You can also sprinkle a little cinnamon on top if you want a more complex aroma.

Serving ideas

- Sliced plain for breakfast.
- Goes well with milk or coffee.
- Can be kept wrapped in a towel for a few days without drying out quickly.

Frequently asked questions

1. The dough came out too soft or too sticky, what can I do?
If the dough is very soft, sprinkle a little flour on the surface while kneading, but do not add too much at once. It should remain slightly elastic and not too compact.

2. How do I know when the sweet bread is baked enough?
The classic toothpick test works. The toothpick should come out clean from the center of the sweet bread. If the top browns too quickly, you can place a sheet of baking paper on top during the last 10-15 minutes.

3. Can I make the sweet bread only with cocoa, without walnuts?
Yes, you can omit the walnuts and use only cocoa and sugar in the filling, but the texture will be less dense.

4. Can the sweet breads be frozen?
The sweet bread can be frozen, but the texture will not be the same after thawing. It’s better to keep it wrapped and consume it within a few days.

5. Can I use whole wheat flour?
I do not recommend replacing all the flour with whole wheat, as it will not rise the same and will be denser. You can mix at most 20-30% whole wheat flour with white flour.

Nutritional values

Estimated for one slice (about 70 g): 240-260 kcal. Carbohydrates approximately 40 g, fats 7-8 g, proteins 6-7 g. The nutritional value varies depending on how much filling you use per slice and how thick you cut the slices. The sweet bread is substantial, so one slice is enough as a snack.

Storage and reheating

The sweet bread is best stored wrapped in a clean towel or in a paper bag at room temperature. It stays fresh for 2-3 days, especially if brushed with syrup after baking. I do not recommend the refrigerator, as it hardens. If you want to reheat it, place the slices for a few seconds in the microwave or in a preheated conventional oven, but not too long, so it doesn’t dry out.

 Ingredients: For the dough: 1 kg flour, 2 packets of dry yeast, 600 ml milk, 200g sugar, 4 egg yolks, 50g butter, 1 teaspoon salt, lemon and orange zest. For the filling: 4 egg whites, 10 tablespoons sugar, 4 tablespoons cocoa, 150g walnut kernels, rum essence. For brushing: one egg, 1 tablespoon sugar, optionally you can sprinkle poppy seeds.

 Tags:  sweet bread walnut cake easter recipes christmas recipes holiday recipes