Nut and cinnamon sweet bread
I think the first time I tried this sweet bread, I was more bored than in need of it. I kept looking at the flour and the leftover walnuts in the cupboard, craving something good and warm, but I thought it wasn't worth the trouble. Well, once you start, you can't really stop — and before I knew it, I was kneading, dirtying all the dishes, and laughing at myself when I saw that I was making sweet bread, not just simple rolls. With the walnut and cinnamon sweet bread, you definitely shouldn't rush. I had two coffees while the dough was rising, and by the end, I found myself wondering why I don't make it more often. The first time, I left them a bit too brown because I was distracted by my phone instead of keeping an eye on them. But they were still eaten, crunchy on the edges.
Time: About 4 hours including rising, kneading, and baking (that's enough downtime, don't worry). You get two large sweet breads, which is enough for 8-10 serious servings, or more if everyone cuts thin slices. I won't say it's hard, but it's not a walk in the park either — it requires a bit of patience, and when kneading, you need the courage and willingness to get your hands dirty.
Ingredients and why I use them (for 2 large sweet breads):
- 1 kg white flour, type 000 (it should be fine for good rising)
- 2 whole eggs (to bind the dough and add a bit of flavor, so it’s not dry)
- 50 g fresh yeast (14 g dry yeast works too if you don’t have fresh, but I find it fluffier this way)
- 200 g sugar (half for the dough, the rest for the filling)
- 350 ml milk (for tenderness and binding, don’t add it all at once, adjust as needed)
- 100 g butter (for flavor and texture, don’t skip it)
- 100 g lard (not mandatory, but it makes the sweet bread softer and prevents it from drying out quickly; if you don’t have it, use all butter, but I add lard because that’s how I learned from my mom)
- 1 teaspoon salt (don’t skip this, otherwise the dough won’t have flavor)
- grated zest of one orange and one lemon (for aroma and freshness)
- rum extract (a few tablespoons, I use about 2-3, not just "for flavor")
- vanilla extract (1 teaspoon, vanilla sugar works too, but it should be somewhat aromatic)
Filling:
- 350 g walnuts (toasted and not crushed too finely, so you can feel them)
- 150-200 g sugar (I use 150, but if you like it sweeter, go up to 200)
- 2 tablespoons cocoa powder (for color and a slight bitterness)
- 1 good teaspoon of cinnamon (don’t skimp on this, it’s the charm)
- rum extract (1-2 tablespoons, to taste)
- 70 ml milk
- 70 g butter (the butter adds creaminess and binds the walnuts)
- colored Turkish delight (not essential, but I add it for fun and to keep it soft inside)
Plus:
- 1 egg for brushing on top (with a bit of milk)
- granulated sugar + cinnamon for sprinkling
1. First, the basic step: I warm the milk a bit (not to boiling, just lukewarm) and mix it with the yeast, two teaspoons of sugar, and about two tablespoons of flour. I mix well until it resembles a thin sour cream. I set it aside in a warm place for about 10-15 minutes. If it bubbles and rises, it’s good.
2. In a large bowl (otherwise you'll get messy with the dough on the table), I sift the flour, make a well in the center, and pour in the risen yeast mixture. I add the eggs, salt (must be after the yeast has risen, not directly on the yeast), citrus zest, the rest of the sugar, and a couple of tablespoons of rum extract plus the vanilla.
3. I start kneading, gradually adding the remaining milk. Be patient here — don’t dump all the milk in at once; it depends on how much the flour absorbs. You want a soft dough, but not sticky like playdough. If needed, add another spoon or two of flour.
4. Then I melt the butter and lard together over low heat and slowly pour it in while kneading. This takes a little while. When you feel the dough no longer sticks to your hands and is elastic, it’s ready to rise.
5. I cover the bowl with a clean towel and place it in a warm spot. I usually put it on the turned-off oven (just with the light on or with the oven lightly preheated and then turned off). For me, in about an hour or a little more, the dough doubles in volume.
6. While the dough rises, I start on the walnut filling. I heat the milk with the butter until melted. Separately, I mix the walnuts (toasting them for 2-3 minutes in a dry pan, then crushing them, but not turning them into powder) with the sugar, cocoa, and cinnamon. I pour the warm milk over the walnuts, add the rum extract, mix well, and let it cool. It should be a thick, spreadable cream, not runny — if it’s too soft, add a bit more walnut.
7. When the dough has risen, I divide it into four equal pieces. I grease the countertop with a little oil so it doesn’t stick. I flatten each piece with my hands (without a rolling pin, as that would push out all the air) to about the thickness of a finger, making it somewhat rectangular. I spread the walnut filling on each, trying to make it as even as possible, and sprinkle pieces of Turkish delight on top.
8. I roll each piece tightly, making sure the filling doesn’t escape, and let them rest for a few minutes. Then I take two rolls, twist them together (so the spiral shows nicely after baking) and place them in the baking pans lined with parchment paper.
9. I let the sweet breads sit in the pans, covered, for another half hour in a warm place. In the meantime, I preheat the oven to 170°C (medium setting, not maximum).
10. I beat the egg with a tablespoon of milk and brush it on top of the sweet breads. I sprinkle a bit of granulated sugar mixed with cinnamon for crust and flavor. Once they’ve rested, I put them in the oven. For me, it takes almost an hour (sometimes even 10 minutes more if the oven is weaker).
11. Don’t open the oven door in the first 40 minutes! I check towards the end with a straw or a toothpick — if it comes out dry, they’re done. I take the sweet breads out, let them cool in the pans for about 20 minutes, then transfer them to a wire rack.
Why do I always make this version? Because it’s the kind of sweet bread that slices beautifully, stays fluffy even after two or three days, and doesn’t turn rubbery if you leave it out for half a day. The cinnamon with the walnuts and Turkish delight gives it a unique flavor, quite different from store-bought or dry ones from the shelf. Plus, I can choose how sweet or how much filling to add. I love that it doesn’t require fancy ingredients, and you don’t need to worry if it doesn’t roll perfectly — it will still be eaten.
Practical tips
1. Kneading shouldn’t scare you, but don’t skip it! A mistake I made at first was not kneading enough, and the dough came out dense. At least 20 minutes by hand, so you can feel it change and stop sticking.
2. The milk and fats should be warm, not hot, or you’ll kill the yeast. Also, don’t put the salt directly over the yeast; it stops it from rising.
3. The flour should be as fine as possible, type 000. I’ve tried type 650, but it doesn’t rise as well; it comes out denser. Don’t leave it un-sifted.
4. Toasted walnuts have a completely different flavor. 2-3 minutes in a dry pan, just enough to smell good, then crush them between your palms, don’t turn them into powder. If they’re too finely ground, the filling becomes sticky.
Ingredient substitutions
- No lard? Use all fat as butter (or even sunflower oil, but it comes out blander).
- No milk? You can try unsweetened plant milk (almond, rice), but the texture won’t be the same.
- For the filling, you can use less sugar or honey (but only part of it, don’t replace all the sugar with honey).
- Gluten-free: I haven’t tried it, honestly, but I’ve seen special flour mixes, but be careful as it won’t rise the same, so don’t expect the same fluffiness.
Variations
- You can add raisins soaked in rum if you like, directly into the filling or the dough.
- Not using Turkish delight? No problem, it can just be walnuts and cinnamon.
- Walnuts can be partially replaced with hazelnuts or almonds for a different flavor.
- You can skip the cocoa if you don’t want any bitterness — instead, add more cinnamon or just the grated citrus zest.
- For an extra flavor boost, I sometimes try a bit of crushed cardamom in the filling.
Serving ideas
This sweet bread goes perfectly with cold milk, strong coffee, or even black tea. It pairs well with thick yogurt, cutting through the sweetness. I enjoy it plain, but it also goes well with a bit of fresh butter or apricot jam. It’s great for breakfast, but also for dessert, especially after sitting for a day — often, the next day it tastes even better.
Frequently asked questions
1. Why isn’t my dough rising?
Most often, it’s because of old yeast or liquids that are too hot. Make sure it’s warm enough in the kitchen. Don’t put the salt directly over the yeast.
2. What do I do if I don’t have lard?
No problem, it works with 100% butter, just don’t burn it when melting. It won’t be quite as tender, but it will still be good.
3. How thin should I roll the dough?
About the thickness of a finger, not too thin, otherwise the filling will spill out and burn. If you want many spirals, roll tightly.
4. What can I replace walnuts with if I’m allergic?
Toasted hazelnuts or sunflower seeds can be an option, but the flavor will be different. You can also try poppy seeds or a mix of chopped dried fruits.
5. Why does the sweet bread crack on the surface?
Most often due to too much filling or baking at too high a temperature. Don’t open the oven door often in the first 40 minutes.
6. Can it be made with natural sourdough?
Theoretically yes, but you need to adjust the quantities and have plenty of time for rising. With yeast, it’s safer and more predictable for those who don’t have the patience for sourdough.
Nutritional values (estimated per 100g of sweet bread):
Homemade sweet bread is quite calorie-dense, I won’t lie — about 360-400 kcal/100g, with around 12-15g of fat (from butter, lard, and walnuts), 50g of carbohydrates (flour, sugar), and about 7g of protein. But it also has the advantage that you know what you’ve put in it, and you can reduce sugar or fat if you want a lighter version. It’s not diet food, but you don’t eat it daily. The advantage of this version with lots of walnuts is that it fills you up; you don’t feel like you’re just eating “sweet bread.” If you want to cut calories, you can reduce the sugar and use only butter, without lard.
How to store and reheat
The sweet bread keeps well for 3-4 days at room temperature, wrapped in a clean towel or in a bag (but not tightly, as it will sweat and mold). Don’t put it in the fridge; it will harden. If you want to keep it longer, slice it, wrap the slices in plastic wrap, and put them in the freezer. When you want to eat it, let it thaw at room temperature or microwave it for 10-15 seconds, or even 5 minutes in a conventional oven at 120°C, wrapped in paper, so it doesn’t dry out. Never heat it directly at high heat, as it will become elastic. If you want to serve it fresh the next day, put it in the oven for 3 minutes, then let it cool. It also works in a sandwich grill if you want a crispy version.
I put the flour in a basin. I made a starter from yeast, mixed with 2 tablespoons of sugar and a little milk, made a well in the flour and let it rise. Meanwhile, I heated the milk and added the sugar to dissolve; I added citrus zest and mixed. After the starter has risen, I added salt, eggs, and started kneading while pouring in the milk, rum and vanilla essences, then continued with the melted fat (butter and lard) little by little. I let it rise in a warm place until it doubled in volume - it took about 1 hour for mine to rise. I started making the nut cream: I heated the milk with the butter; I added sugar, cocoa, and cinnamon over the roasted and crushed nuts - I left them a bit chunky - and mixed with the milk until I obtained a cream; I added rum essence to taste. I divided the dough into 4 and rolled each piece on an oiled surface. I added the nut cream and Turkish delight and rolled it up. I took 2 rolls and twisted them together. I placed them in a baking tray lined with parchment paper, brushed them with beaten egg mixed with a tablespoon of milk, and let them rise for another half hour, then brushed them again with egg and sprinkled with granulated sugar mixed with cinnamon. I baked them for about 1 hour - until they were beautifully browned on top - a straw test can also be done.
Ingredients: 1 kg flour 2 eggs 50 g fresh yeast 200 g sugar 350 ml milk 100 g butter 100 g lard 1 teaspoon of salt orange and lemon zest rum and vanilla For the filling: walnuts about 350 g sugar about 150 - 200 g 2 tablespoons cocoa 1 teaspoon cinnamon rum essence 70 g milk 70 g butter colored Turkish delight
