Mini walnut cakes
Mini Walnut Bread – A Christmas Delight in Small Bites
The walnut bread is one of those treats that reminds us of the holidays, of moments spent with loved ones, and the enticing aroma that fills the house. How about transforming this tradition into adorable mini portions, perfect for enjoying with family or sharing with friends? Mini walnut breads are not only beautiful but also extremely delicious, and today I will guide you step by step on how to prepare them at home.
Preparation time: 1 hour
Baking time: 25-30 minutes
Total time: 1 hour and 30 minutes
Servings: 12 mini walnut breads
Ingredients
For the dough:
- 750 g all-purpose flour
- 250 g sugar
- 4 egg yolks
- 1 cup milk (approximately 250 ml)
- 40 g fresh yeast
- 70 g butter
- Zest of one lemon
- 2 packets of vanilla sugar
- A pinch of salt
For the filling:
- 1 bowl of ground walnuts (approximately 200 g)
- 2 egg whites
- 2 tablespoons cocoa powder
- Warm milk (as needed)
- 5-6 tablespoons sugar
- 2 teaspoons rum essence
- 1 tablespoon lemon zest
- 3-4 tablespoons raisins
- 1 egg for brushing
- Powdered sugar for decoration
Recipe Story
These mini walnut breads are a reinterpretation of the traditional bread, but in smaller sizes, perfect for portioning and serving on various occasions. Often, people share their family bread recipes, each having its own variation. These mini breads can be easily adapted by adding various ingredients to the filling or even flavoring them with cinnamon or orange. Enjoying them not only offers a sweet dessert but also brings to mind the traditions that connect us.
Step by Step: How to Prepare Mini Walnut Breads
1. Preparing the dough
- Start by warming the milk in a small saucepan until it is lukewarm. Avoid heating it too much, as it will kill the yeast.
- In a small bowl, dissolve the yeast with a tablespoon of sugar and 1-2 tablespoons of lukewarm milk. Let it sit for 10 minutes until it forms a froth.
- In a large bowl, combine the flour, vanilla sugar, lemon zest, and salt.
- Beat the egg yolks with the remaining sugar until frothy. Add them to the flour mixture.
- Add the activated yeast and 3/4 of the melted butter (reserve the rest for later). Start mixing the ingredients by hand, gradually adding the milk until the dough becomes non-sticky. You may not need all the milk; I had a few tablespoons left over.
- Finally, add the remaining melted butter and knead the dough for 5-10 minutes until it becomes elastic and smooth. When cut with a knife, it should form air bubbles.
- Cover the bowl with a clean towel and let it rise in a warm place for about an hour or until it doubles in size.
2. Preparing the filling
- Beat the egg whites with a pinch of salt until frothy.
- In a bowl, combine the ground walnuts, sugar, rum essence, lemon zest, and cocoa powder.
- Add the beaten egg whites and gently mix with a spoon. Gradually add warm milk until you achieve a cream with the consistency of thicker yogurt. Add the raisins at the end.
3. Forming the mini breads
- Once the dough has risen, remove it from the bowl and divide it into 12 equal balls.
- Sprinkle the work surface with flour and roll each piece of dough into rectangles.
- Spread the filling evenly over each rectangle and roll tightly to form logs.
- Twist each log in half, forming a figure-eight or a snail shape, according to your preference.
- Place the mini breads in silicone molds or in a muffin tin, which you can grease with butter and dust with flour.
4. Proof and bake
- Let the mini breads rise for 15-20 minutes.
- Preheat the oven to 180°C (moderate).
- Beat an egg and brush the mini breads with it using a pastry brush.
- Bake for 25-30 minutes or until golden and well-browned.
- After baking, remove them from the oven, cover with a clean cloth and a towel to keep them soft.
- Once cooled, dust them with powdered sugar and enjoy.
Useful Tips for Perfect Results
- Be cautious with the yeast: Ensure the milk is not too hot; otherwise, the yeast will not activate properly.
- Kneading: Kneading is essential for achieving elastic dough. Don’t rush; take your time with this step.
- Filling: You can experiment with the filling by adding chocolate, other nuts, or even dried fruits.
- Storing the mini breads: They can be kept at room temperature for a few days, but to keep them fresh, it’s recommended to store them in a sealed container or in the fridge.
Serving Suggestions
Mini walnut breads are delicious on their own, but they pair perfectly with a cup of fruit tea or aromatic coffee. You can also serve them with vanilla ice cream or a caramel sauce for an extra touch of flavor.
Calories and Nutritional Benefits
These mini breads are a good source of carbohydrates, as well as healthy fats from the walnuts. Each mini bread contains approximately 250-300 calories, depending on the size and filling. The walnuts add protein and fiber, making them a more nutritious choice than other types of sweets.
Frequently Asked Questions
Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but make sure to follow the proportions indicated on the package.
What should I do if the dough doesn’t rise?
Ensure that the yeast is active and that you’ve left the dough in a warm place, away from drafts.
Can I freeze the mini breads?
Yes, the mini breads can be frozen. Make sure they are completely cooled before freezing them in an airtight container.
Enjoy this simple yet flavorful recipe filled with tradition, and let your imagination take you on culinary adventures! Bon appétit!
Ingredients: For the dough: 750 g flour, 250 g sugar, 4 egg yolks, 1 cup milk, 40 g yeast, 70 g butter, grated lemon zest, 2 packets of vanilla sugar, 1 pinch of salt. For the filling: 1 bowl of ground walnuts, 2 egg whites, 2 tablespoons cocoa, warm milk, 5-6 tablespoons sugar, 2 teaspoons rum essence, 1 tablespoon grated lemon zest, 3-4 tablespoons raisins, 1 egg for brushing, powdered sugar.
