Nut Cake Dobre

The Dobre walnut cake is a traditional Romanian delicacy, perfect for bringing a touch of joy to any celebration, be it Christmas, Easter, or an anniversary. Its inviting aroma and fluffy texture make this cake an ideal choice for festive meals, as well as for moments of personal indulgence.

To prepare the Dobre walnut cake, you will need the following ingredients: 1 kg of flour, 250 g of sugar, 200 ml of warm milk, 5 eggs, 100 g of melted butter, 50 g of fresh yeast, 1 packet of vanilla, the grated zest of one lemon, a pinch of salt, and 1 kg of ground walnuts.

Start by activating the yeast. In a small bowl, mix the yeast with a tablespoon of sugar and 100 ml of warm milk, letting the mixture sit for about 10 minutes until a foam forms. In a large bowl, combine the flour, the remaining sugar, salt, lemon zest, and vanilla. Make a well in the center of the flour mixture and pour in the activated yeast, beaten eggs, and melted butter.

Knead the dough, gradually adding the remaining warm milk. Continue kneading until the dough becomes elastic and no longer sticks to your hands. Cover the bowl with a clean towel and let the dough rise in a warm place for about an hour or until it doubles in volume.

Meanwhile, prepare the walnut filling. Grind the walnuts and mix them with the remaining sugar and a little milk until you obtain a smooth paste. After the dough has risen, divide it into two or four parts, depending on how many cakes you want to make. Roll each piece of dough into a rectangular sheet, spread it with the walnut filling, and roll it up tightly.

Place the cakes in trays lined with parchment paper, allowing them to rise for another 30 minutes. Preheat the oven to 180 degrees Celsius. When the cakes have risen again, you can brush them with a beaten egg to achieve a golden and shiny crust. Bake for about 45 minutes or until they turn brown and pass the toothpick test.

Let them cool slightly before removing them from the tray. Serve the Dobre walnut cake warm or at room temperature, alongside a glass of milk or a cup of coffee. You will notice how each bite will give you an explosion of flavors and textures, turning every meal into an unforgettable moment.

Prepare the ingredients on a tray to have them at hand (flour, sugar, and eggs should be at room temperature). Sift the flour into a large bowl. Boil 250 ml of milk with the sugar in a pot, then let it cool. In another pot, prepare the yeast mixture as follows: heat the remaining milk, add the yeast, and four tablespoons of flour. Mix the ingredients and let them rise in a warm place. Make a well in the center of the sifted flour and add the ingredients in the following order: the yeast mixture, which is mixed a little, then add the beaten egg yolks with salt, followed by the warm milk with sugar, melted butter, and finally the flavors (vanilla and rum), then add the lemon zest and knead, adding oil little by little. Knead the dough until air bubbles appear in the dough. Let the dough for the sweet bread rise in a warm place for about 40 minutes, after which divide the dough into 4 (for smaller trays). While the dough rises, prepare the filling from walnuts, sugar, cocoa, rum essence, warm milk, and raisins that have been soaked for at least 1/2 hour in milk and rum and well drained, mixing well until a creamy mixture is obtained. Place the filling in each piece and roll it up like a scroll, tucking the ends inward and placing them in the sweet bread trays lined with parchment paper and greased with butter. Let them rise for 15 minutes, away from drafts, brush with beaten egg, and sprinkle with sugar. Bake in the oven at medium heat (150 degrees C) for 40 minutes. The trays should be filled halfway with dough, no more, because the sweet breads rise during baking, and if more than half of the tray is filled, it will overflow. To avoid burning, cover the trays with aluminum foil before placing them in the oven. Do not open the oven door at all for the first 20-25 minutes. Check the sweet breads, and when they have taken on a nice color, place a sheet of aluminum foil or a damp paper towel on top and continue baking for another 40 minutes, depending on the ovens. The walnut sweet breads are sliced and served as a dessert alongside a cup of coffee.

 Ingredients: For the dough of the sweet bread: 1 kg flour, 50 g yeast, 500 ml milk, 300 g sugar, 10 egg yolks, 150 g butter, a pinch of salt, a packet of 30 g vanilla sugar, 50 ml rum essence, grated peel from 2 lemons, 200-250 ml oil for kneading the dough. For the walnut filling: 300 g ground walnuts, 5 tablespoons sugar, 2 tablespoons cocoa, 100 ml milk, 2 tablespoons rum essence, a handful of raisins.

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