Nut cream cake
A few days ago, I ran out of bread and thought: why not bake a sweet bread? I was already out shopping and found some beautiful walnuts, the good kind, not the questionable ones you get during the holidays. The first time I made this sweet bread using this recipe, I used fresh yeast, measured everything precisely, and still spilled milk on the floor. I added more flour, got my hands messy as if I were making clay, and each time I adjust something. Through trial and cravings, I’ve ended up making this walnut cream bread about twice a month, as it never lasts until the next day in our house. When you cut it warm, the filling oozes out onto the knife, and you have to move quickly; otherwise, the whole family gathers around, and there’s none left for breakfast.
Quick info for the hungry:
A good sweet bread recipe makes enough for two large loaves (about 12-16 large slices per loaf, totaling around 24-32 slices). From start to finish, including rising and cooling, it takes about 4-5 hours. But it’s not all active work, so don’t be scared. Skill level? Honestly, if you’ve kneaded dough before and don’t mind getting your hands dirty, you’ll be fine. I’d say it’s intermediate level—not rocket science, but not something you can rush through either.
Why do I always come back to this recipe? Because at least I know what I’m putting in the sweet bread, not cheap packet fillings or cocoa that only colors it without adding any flavor. Plus, the whole kneading process calms me down. Also, I haven’t found a bakery version that isn’t either dry, full of colorants, or with “rum flavor” only on the label, not in the taste. It’s the kind of sweet bread that comes out nicely, dense, with a filling that doesn’t fall out, and even if you have two left hands (like I sometimes do when I’m in a hurry), it still turns out well.
Ingredients. Don’t skip anything; everything matters:
For the dough:
5 eggs (yes, the eggs give structure and flavor; don’t skip on the egg whites, or the dough will be sticky)
14 g dry yeast – about two standard packets (I always keep dry yeast at home, no need to carry fresh yeast, as the risk of it not rising on time is high)
250 g sugar (don’t cut back on the sugar; otherwise, it will be dry; this is not bread!)
350 ml milk (plant-based milk works too, but it won’t be as fluffy)
120 g butter (butter makes it tender; you can use 100 ml oil if you want to lighten the recipe, but it’s not the same)
1.1 kg flour (it’s worth getting type 000 flour; if not, any white flour will do, but you may need to adjust the quantity)
half a teaspoon of salt (never forget the salt; otherwise, it will be bland, tasteless)
grated lemon zest (this gives it all the charm; don’t skip this step)
For the walnut filling:
300 g walnut kernels (I lightly toast them in a pan, it enhances the flavor)
5 tablespoons of cocoa powder (not heaping, and not instant cocoa—just plain cocoa powder)
150 g sugar (otherwise, the filling will be bland and bitter)
2 egg whites (I beat them lightly beforehand to bind the cream)
rum essence (it’s worth using something of better quality, not from a sachet, but that works too)
2-3 tablespoons of milk (more or less, to ensure it’s not too soft or too stiff)
For brushing:
1 beaten egg white (I’ve tried yolk too, but egg white gives a shinier finish)
granulated sugar (not salt, not powdered sugar, to create a slightly crunchy crust)
Preparation method (as I do it and what I’ve learned in the meantime):
1. First, I take everything I need out on the table. The butter should be at room temperature—if it’s cold, it won’t incorporate well, and the dough won’t rise nicely. I warm the milk (not boiling, just warm enough to hold my finger in it without burning). If I have dry yeast, I mix it directly into the flour. If it was fresh, I would dissolve it first with a bit of sugar and milk.
2. I lightly beat the eggs with salt and sugar—I mix them with the warm milk and soft butter. I combine all this chaos with the flour and yeast, grate the lemon zest, take a deep breath, and start kneading. By hand or with a mixer. At first, it seems too sticky, but after 10-15 minutes of kneading, it becomes elastic and shiny. If it’s too tough, I add a bit of milk; if it’s too soft, a pinch of flour. I never add too much flour after I’ve started kneading—it throws everything off balance.
3. I let the dough rise, covered, for about an hour or until it doubles in volume. Sometimes I let it rise for two hours if I’m not in a hurry; it grows better that way—patience is key. During this time, I start on the filling.
4. For the filling, I lightly toast the walnuts in a pan (without oil or anything else), just enough to bring out the aroma. I let them cool a bit and chop them as finely as I can, not too finely—so you can feel the texture, not just cream. I mix the walnuts with sugar and cocoa, add the lightly beaten egg whites, rum essence, and finally the warm milk to bind everything together. If you like it creamier, add a bit more milk.
5. I divide the risen dough into four equal pieces (exactly, not by eye, or one will be small and another too big). I roll each piece out on a lightly oiled surface, not floured, as it sticks less. It should be about the thickness of a pinky finger, not as thin as a sheet.
6. I spread the walnut cream on each sheet, leaving the edges free by about an inch. I roll it tightly but not too tight, or it will crack on the sides. I braid two rolls together—like a string, no philosophical approach, it doesn’t have to be symmetrical. I place each sweet bread in a baking tray lined with parchment paper, not floured or oiled, making cleanup easier.
7. I let them sit in the trays, covered with a clean towel, for another half hour. I watch them rise, almost doubling in volume, and already the kitchen smells like childhood.
8. I preheat the oven to 170-180°C, moderate heat, not maximum. I place the trays in the oven (on the bottom rack if you have a small oven, so they don’t burn on top). The sweet breads bake for about 40-45 minutes, but I check them after 30—if they brown too much on top, I cover them with a damp piece of parchment paper. In the last 10 minutes, I brush the sweet breads with beaten egg white and sprinkle granulated sugar on top. This is the kids' favorite part because they can’t wait to pinch the shiny crust.
9. I take them out of the tray after they’ve cooled a bit—if you rush to break it while it’s hot, it sticks, and you ruin all the layers. But I admit, every time I break off a piece while steam is still coming out of it.
Tips, variations, and serving ideas
Practical tips and little details (learned the hard way):
- Don’t put too much filling; the temptation is strong, but you risk the sweet bread cracking on the sides.
- If you don’t let the dough rise well, it will be gummy in the middle.
- Don’t use powdered sugar for brushing; the crust won’t form.
- If the sweet bread doesn’t turn out right on your first try, it’s not the end of the world—it might just need a bit more milk or a different kneading technique.
Substitutions & adaptations:
- You can partially replace the butter with oil if you want something “lighter,” but you lose some flavor and tenderness.
- Cow’s milk can be swapped for almond or rice milk—for those with intolerances, but the texture will be slightly different.
- Gluten-free flour (from special mixes) works, but the dough will be a bit crumbly and rise slower. Add 1 teaspoon of vinegar; it helps with rising.
- For a sugar-free diet, I’ve tried with erythritol—it’s not the same, but it’s edible.
Composition variations:
- You can add raisins soaked in rum, chocolate chips, or small pieces of Turkish delight.
- You can also make it with poppy seed filling—300g ground poppy seeds, sugar, milk, a bit of lemon zest, similar to the walnut filling, but it will be a bit wetter.
- If you don’t want cocoa, you can use cinnamon, walnuts, and brown sugar—it gives a rustic flavor.
Serving ideas:
- It goes best with a glass of cold milk or strong coffee.
- If it’s a festive meal, serve it with some candied orange peels or fresh fruit (especially citrus).
- You can also eat it with full-fat yogurt for breakfast—it’s really satisfying, especially if you have kids who don’t want anything in the morning.
Frequently asked questions
1. What do I do if the dough doesn’t rise?
Patience and warmth. If the yeast is old or the milk is too hot, it won’t rise. Leave the bowl of dough near a heat source or in a preheated (turned off) oven, and cover it with a damp towel.
2. Can I use unroasted walnuts?
Yes, but the flavor won’t be the same. Briefly roasting brings out the aroma. If you don’t have time, it’s fine to use them raw, just make sure they’re fresh and not rancid.
3. Why does the filling sometimes come out too runny and ooze out?
Too much milk or over-beaten egg whites (they become foam and don’t bind). Add milk gradually while mixing constantly, and don’t rush to pour it all in at once.
4. Do I have to braid the sweet breads, or can I bake them plain?
You don’t have to, but braiding helps them rise more evenly and bake properly. If you’re not in the mood, you can just place the roll as it is, but make sure it’s not too thick.
5. How do I know when the sweet breads are baked and not raw in the middle?
I do the toothpick test—if it comes out clean, it’s done. If it comes out slightly wet (but without signs of raw dough), leave them for another 5-10 minutes. Anyway, don’t open the oven too often, or they will deflate.
Nutritional values (approximately, but know what you’re putting in your mouth)
For one sweet bread, if you cut it into 12-16 slices, you’re looking at around 250-300 calories per slice (depending on how thick you cut them). Of the total, about 40% are carbohydrates (flour, sugar), 12-14% proteins (eggs, walnuts, flour), and the rest fats (butter, walnuts). Without including it in your entire menu, it’s not exactly diet dessert, but it’s something to enjoy, not feel guilty about. Plus, walnuts provide good fats and minerals. It has no preservatives, colorants, or additives—so it’s healthier than store-bought.
How to store and reheat
After they’ve completely cooled, I place them in paper bags or wrap them in a clean kitchen towel. Don’t use plastic wrap if you want the crust to stay crunchy. They last at room temperature for 3-4 days without any issues. If you’re making them for a longer period, slice them and freeze them in airtight bags—when you want to eat, take them out and let them thaw at room temperature or pop them in a preheated oven for 3-4 minutes (not in the microwave, as they become rubbery). They remain good even on the second, even the third day—I prefer them for breakfast, slightly warmed, with warm milk on the side. If you have the patience to keep them that long, let me know how you managed!
Dough preparation method: I put all the ingredients for the dough in the bread machine, on the kneading and rising program, during which I prepared the cocoa filling: mix the ground walnuts with sugar, cocoa, and beaten egg whites, then add hot milk and mix for homogenization. When the dough has risen, divide it into 4 equal parts. Roll out 4 rectangular sheets, about 0.5 cm thick and long depending on the shape in which you bake the bread. Fill each sheet with the walnut mixture and roll it lengthwise, then braid two rolls together to form two braided loaves, which are placed in greased and floured baking trays. Let the loaves rise in the trays in a warm place for another 20-30 minutes, during which they will double in volume. Bake in a preheated oven at moderate heat for 40 minutes. When they turn golden brown, brush with beaten egg whites and sprinkle with granulated sugar. Let cool and then serve. P.S. The smell was so delightful that I couldn't resist and tore a piece off while they were still hot :D
Ingredients: Dough: 5 eggs 14 g dry yeast (2 packets dr. Oetker) 250 g sugar 350 ml milk 120 g butter 1.1 kg flour 1/2 teaspoon salt lemon zest Cream of walnut: 300 g roasted and chopped walnut kernels 5 tablespoons cocoa 150 g sugar 2 egg whites rum essence 2-3 tablespoons of milk For brushing: 1 beaten egg white granulated sugar
