Flowered Sweet Bread with Two Fillings

We start preparing a delicious walnut and cocoa sweet bread recipe, perfect to be enjoyed with loved ones. The first step is to heat the milk in a pot, making sure it is not too hot, so that it retains all its properties. We add the grated lemon and orange zest, which will give an inviting aroma to the dish, as well as the two packets of vanilla sugar. We mix well, ensuring that the flavors combine perfectly.

In another bowl, we take care of the egg yolks. We beat them with the 250 grams of sugar until it melts completely, obtaining a creamy and homogeneous mixture. It is important to focus on this stage, as a well-made emulsion will give a wonderful taste to the sweet bread. Now, we prepare the leaven: we mix the yeast with a teaspoon of sugar until it becomes a uniform paste. We then add the three tablespoons of warm milk and a tablespoon of flour, mixing gently.

In a large bowl, we put the flour and make a nest in the middle, where we add the leaven left to rise for 10-15 minutes. When the leaven has risen and doubled in volume, we add a pinch of salt, the warm milk, and the egg yolks beaten with sugar. Now comes the most intense part: we knead the dough for about 30 minutes, uniting the ingredients with strength and passion. It is essential to grease our hands with butter, so that we can incorporate the butter into the dough without difficulty. After we have achieved a fine and elastic texture, we cover the dough and let it rise for an hour.

In the meantime, we prepare the walnut and cocoa mixture. We beat the egg whites until foamy with a pinch of salt, then gradually add 100 grams of sugar, continuing to beat until we obtain a firm foam. In another bowl, we add the ground walnuts, the two tablespoons of cocoa, a teaspoon of rum essence, and the beaten egg whites. We mix carefully, so that we maintain the aeration of the mixture.

After the dough has risen, we divide it into two equal parts. On the work surface, we sprinkle a little flour and roll out each portion with a rolling pin, so that we obtain sheets the size of the sweet bread mold. On the first sheet, we spread the walnut and cocoa mixture evenly, and on the other, we apply raspberry jam, which adds a note of freshness. We carefully roll the sheets and cut them into slices of about 2-3 cm.

In a round baking dish, which we grease with a little oil, we place the slices of sweet bread, alternating them to form an attractive flower. We let the dish rise until the sweet bread doubles in volume, in the same warm room. When it has risen, we brush the top with a beaten egg mixed with a teaspoon of sugar, to obtain a golden and shiny crust. The sweet bread will be baked at 180 degrees Celsius for about an hour. After it is done, we take it out of the oven, sprinkle it with a little water to keep it moist, and let it cool.

Our sweet bread is now ready to be enjoyed! Bon appétit!

 Ingredients: For the dough: 1 kg flour 50 g fresh yeast 500 ml milk 100 g butter 250 g sugar 5 egg yolks 1 teaspoon salt lemon and orange zest 2 sachets vanilla sugar For the filling: 250 g ground walnut kernels 5 egg whites 100 g sugar 2 tablespoons cocoa 2 teaspoons salt 1 pinch rum essence raspberry jam; For the grease: 1 egg 1 teaspoon sugar

 Tags:  eggs milk unt flour sugar lemon cocoa oranges nut sweet bread