Oltina Cake
The first time I made this sweet bread, I thought I was going to beat the yeast and flour to death with all that kneading. I'm not a master baker, but I know what a well-risen sweet bread looks like. I had a kilogram of flour given to me by a friend, specifically "good for pastry," and I thought I shouldn't let it sit idle in the cupboard. Honestly, I was skeptical – my sweet bread always turns out differently than it looks online; sometimes it cracks, sometimes the filling is too much, and sometimes it ends up more like a pound cake. But this time, I followed the filling quantities, and guess what? I couldn't resist adding some Turkish delight to one of them because I ran out of walnuts. I think that's the best part about sweet bread; no matter how you twist it, it always ends up on the table for Easter or Christmas. I regret not making two trays because it disappeared quickly.
Quick Info
From the quantities below, I get two quite large sweet breads. Time? Kneading and rising take about three hours, including the resting time for the dough and the fillings. Baking takes about 45-50 minutes. So set aside about four hours to avoid being caught off guard. It's not hard if you have patience, but it's not your first time opening the oven either.
Ingredients
For the sweet breads (2 large pieces):
White flour (ideally triple zero, 1000 g) – to bind everything nicely and make the dough rise fluffy.
Milk (500 ml, about 1.8% fat) – I warm it slightly, it helps the yeast.
Fatty butter (200 g, at least 60% fat) – adds flavor and tenderness; don't skip it or use margarine.
Egg yolks (5 pieces) – add fluffiness and color to the dough.
Granulated sugar (250 g) – for the dough. You can use less if you don’t like it too sweet.
Dry yeast (2 packets, about 14 g total) – to ensure the sweet bread rises well.
Rum essence (half a vial) – you don't have to use exactly what I write, but rum is pretty essential.
Vanilla essence (half a vial) – for that childhood smell, that's how I feel.
Grated lemon zest – adds freshness; I use one whole lemon.
A pinch of salt – don't forget it; otherwise, the dough won't taste good!
For the filling:
Egg whites (5 pieces) – whipped stiff, to hold the filling together.
Granulated sugar (400 g) – don’t be scared by how much it seems; the sweet bread won't be overly sweet.
Cocoa powder (100 g) – adds color and flavor. You can also use carob powder if you don’t want cocoa.
Ground walnuts (400 g) – essential; if you don't have any, see below for alternatives.
Milk (1 small cup, about 80 ml, 1.5% fat) – binds the mixture; don't add too much so it doesn't become too soft.
Raisins (about 100 g) – optional, but I add them so no one feels left out.
Rum and vanilla essence (each half a vial) – flavor the filling.
For brushing:
Egg yolk (1 piece) + sunflower oil (2 tablespoons) – mix them and brush the sweet breads before baking.
If you want, you can replace the filling in one of the sweet breads with diced Turkish delight; it turns out great, especially if you don’t have enough walnuts.
Preparation Method
1. Preparing the dough
I warmed the milk – don’t make it too hot, just warm enough to be pleasant to the touch; otherwise, you'll kill the yeast. I poured all the milk into the mixing bowl (if you have a kneading machine, do the same). I added the sifted flour (it’s better if you sift it; I don’t know why, but it turns out fluffier; maybe it’s just in my head). On top of the flour, I added the lightly beaten egg yolks with sugar and the flavors (rum, vanilla, lemon zest). I melted the butter and added it too, but not hot. Finally, I sprinkled the salt and dry yeast.
I start kneading on the dough setting (about 10-15 minutes if doing by hand) until it becomes elastic and pulls away from the sides of the bowl. I never let the mixer work alone; I always check, and if it's too tough, I add a tablespoon of milk; if it's too soft, a pinch of flour.
2. Rising
First, I let the dough rise in a warm place in the bowl for about 1.5 to 2 hours until it puffs up nicely (if you're using a bread machine, it has a special program; otherwise, just cover the bowl with plastic wrap or a towel). Once it has risen beautifully and almost overflowed from the bowl, I gently take it out and place it in a larger covered bowl to rise for another hour. You can skip this step if you're in a hurry, but you'll feel the difference in texture.
3. Filling
During this time, I prepared the filling. I whipped the egg whites with sugar until stiff. Then I added the cocoa, walnuts, warm milk (not cold, not hot), raisins, and flavors. I mix everything with a spoon from the bottom up to avoid losing volume. The filling should be like a thick paste, neither liquid nor too dry. If it holds on the spoon without dripping, it's ready. If you don’t have enough walnuts, add whatever you have – almonds or Turkish delight work too, as I did.
4. Shaping and filling the sweet breads
I divided the dough into two. On a lightly oiled surface (not with flour, as it gets too loaded), I stretched each piece with my hands, not a rolling pin, until it's about the thickness of a finger. I spread half of the filling, smoothed it out well, and rolled it tightly like a log. It’s important not to tear the dough while rolling, but also not to leave gaps. The filling will definitely ooze out a bit at first, but you’ll get used to it.
5. Final rising and baking
I placed each roll in a baking tray lined with parchment paper. The trays should be deeper; otherwise, you'll have a mess and cry over the sweet bread. I covered them with a towel and let them rise for about 30 more minutes. While they rise, I preheat the oven to 180°C (not on fan).
Before putting them in the oven, I brushed the sweet breads with beaten egg yolk mixed with oil – it gives shine and color. I placed them on the bottom rack of the oven and baked for about 45-50 minutes. After the first 30 minutes, if they are browning too quickly on top, I cover them with a piece of parchment paper or aluminum foil. They are done when the whole house smells amazing, and if you insert a toothpick in the middle, it comes out clean.
6. Cooling and slicing
When I take them out, I leave them in the trays for 10 minutes, then transfer them to a wire rack to cool; otherwise, they get soggy on the bottom. Don’t rush to slice them while they’re hot, or you’ll ruin all your hard work. Resist the temptation; it’s worth it.
Why I keep coming back to this sweet bread
I don’t think there’s a holiday when I’m not asked for this sweet bread. It’s fluffy, fragrant, doesn’t crumble, and it’s good the next day and the day after, if there’s any left. I like that I can play around with the filling; it’s hearty but not heavy, and you can make it when you have guests or just want to satisfy a long-held craving. It’s a staple during holidays, but honestly, it also pairs perfectly with a good coffee on a Saturday morning.
Tips, variations, and serving ideas
Useful tips
Don’t rush the rising; otherwise, the sweet bread comes out dense, not fluffy. I always let the dough rise in a warm place, away from drafts.
When kneading, if you don’t have a mixer, at least knead by hand for 15-20 minutes. It’s ready when it no longer sticks to your hands and becomes elastic.
The filling should be firm – if it’s too liquid, it will leak and make the bottom sticky.
Use warm milk, not hot! I lost a dough like that; it won’t rise, and there’s nothing you can do.
Grease the trays with parchment paper; it helps immensely when removing them.
If you notice the sweet bread is browning too early on top, place a slightly damp piece of parchment paper over it in the oven.
Ingredient substitutions
You can replace the milk with plant-based milk (almond, oat), but the taste will differ.
Instead of walnuts, you can use hazelnuts, almonds, or even ground sunflower seeds if you're feeling adventurous.
For a gluten-free version, use special flour, but you’ll need to adjust the liquids; otherwise, it crumbles easily (I’ve tried it, it works, but it’s not as fluffy).
You can use less sugar or coconut sugar for those on a diet.
Recipe variations
One of the sweet breads can be made only with diced Turkish delight or a combination of Turkish delight and raisins – it turns out more colorful and softer.
You can also add small pieces of dark chocolate or condensed milk to the filling if you want something more decadent.
You can make a "braided" sweet bread, meaning you cut the log lengthwise and twist it slightly before placing it in the tray – it creates a nice visual effect.
If you want to make mini ones, divide the dough into four and bake in small loaf pans.
Serving ideas
In my house, it pairs wonderfully with a glass of cold milk or a black coffee in the morning.
You can make a "sandwich" with butter or jam between two slices, especially if it’s hardened a bit after two days.
It goes well with sweet wine or cherry liqueur during holidays.
A trick: if you have guests, cut thick slices, heat them for 10 seconds in the microwave, and dust with sugar.
Frequently asked questions
How long should I knead the dough?
At least 10-15 minutes in a mixer if you want fluffiness. By hand, longer, maybe even 20 minutes. It’s ready when it no longer sticks to your hands and becomes elastic.
What do I do if the dough doesn’t rise?
Either the yeast was old, or the milk was too hot. Or you left it in a cold draft. Try moving the bowl next to the warm oven or on a radiator and wait longer.
Can I use fresh yeast?
Yes, for the quantities here, about 40 g of fresh yeast works, but it needs to be dissolved first in a little warm milk with sugar and left to foam before adding it to the dough.
What can I replace the eggs with for a vegan version?
It’s complicated, but I’ve tried using aquafaba (chickpea water), and it works; just the texture won’t be the same, and the filling needs to be bound with a bit of starch.
Can it be frozen?
Yes, either slices or whole pieces after it has completely cooled. Let it thaw at room temperature, then warm it slightly in the oven. It won’t be exactly as fluffy, but it won’t turn into a rock either.
Nutritional values (approximate)
For a 1 kg sweet bread, if you cut it into 16 slices, each slice has about 250-300 kcal, depending on how much filling it has. In total, about 10-12 g of protein, 10-15 g of fat (depends if it’s made with butter), around 35-40 g of carbohydrates. It’s not a diet dessert, but you won’t fill up just with one since it has a lot of walnuts, eggs, and milk – serious calories, carbs, and healthy fats from the butter and walnuts. If you have just one slice with coffee and don’t overdo it, I’d say it fits nicely into a balanced diet, especially on special occasions.
How to store and reheat
If it’s not eaten quickly, I keep it wrapped in a clean towel, in a plastic bag, at room temperature, for up to 4-5 days. Don’t put it in the fridge; it hardens and takes on a bland taste. If it’s been more than two days and you want it to taste fresh, heat a slice in the microwave for 10-15 seconds or in the oven at 150°C for five minutes covered with damp paper. For longer storage, slice it, put it in a bag, and store it in the freezer; when I want some, I take out as much as I need. It works; it’s almost like new.
I admit that I used Maricica ;) Warm milk is added to the bread kneading machine, then sifted flour, eggs mixed with sugar and essences, melted butter, a pinch of salt, and yeast are added. The machine is set to the kneading and rising program for about 90 minutes ;) After the 90 minutes have passed, the dough is removed, as the lid has already lifted, and it is placed in a larger bowl, allowed to rise in a draft-free place for about 60 minutes. Meanwhile, the filling is prepared. The egg whites are beaten with sugar, cocoa powder, ground walnuts, warm milk, spices, and raisins, mixing until a soft paste is obtained. The dough is divided into two, rolled out on the work surface, and the paste is placed on top. Each piece is then rolled up. They are placed in a baking tray lined with parchment paper, brushed with egg yolk mixed with a little oil, and baked in a preheated oven for about 45 minutes at 180 degrees. Enjoy and bon appétit.
I didn't have enough walnuts at home, so I filled the second loaf with Turkish delight ;) It turned out just as good.
Ingredients: For Coca: flour type 000 Oltina 1000 g, full-fat milk 1.8% 500 ml, butter 60% fat 200 g, egg yolks 5 pieces, granulated sugar Kristal 250 g, dry yeast Dr. Oetker 2 packets, rum essence 1/2 vial, vanilla essence 1/2 vial, lemon zest. For Filling: egg whites 5 pieces, milk 1.5% 1 cup, cocoa 100 g, granulated sugar 400 g, ground walnuts 400 g, raisins approx. 100 g, rum essence 1/2 vial, vanilla essence 1/2 vial. For brushing: egg yolk 1 piece, sunflower oil 2 tablespoons.
