Nut and poppy seed cake
The walnut and poppy seed bread is a staple for us during the holidays. This time I made it using an old recipe received from a neighbor, which I adapted to my family's taste. I needed to find fresh yeast, ensure I had enough walnuts, and get organized, as it is not a quick recipe, but it is worth it. I usually prepare the entire quantity because it keeps well for a few days and does not dry out quickly.
Quick info
Total time: Approximately 4-5 hours (including rising and baking)
Servings: 3 large loaves (about 18-20 slices/loaf)
Difficulty: medium
Ingredients
For the dough:
1 cup (250 ml) oil
1 cup (250 ml) sparkling water
1 cup (250 ml) milk
5 eggs (4 for the dough, 1 for brushing)
1 cube of fresh yeast (about 25 g)
3 tablespoons sugar (for the starter)
400 g sugar
2 packets vanilla sugar
1 teaspoon grated salt
zest of 1 lemon
flour as needed (about 1.3 - 1.5 kg, depending on humidity and flour type)
For the walnut filling:
300 g ground walnuts
200 g sugar
milk (about 100 ml, just enough to bind the mixture)
1-2 tablespoons rum (or rum essence, to taste)
For the poppy seed filling:
250 g poppy seeds
200 g sugar
milk (about 150 ml, enough to boil the poppy seeds)
For brushing:
1 egg
1 tablespoon sour cream
1 tablespoon sugar
Preparation method
1. Heat the milk until warm, not hot. In a large bowl, put the fresh yeast, 3 tablespoons of sugar, and half of the warm milk. Mix well and let it activate for 10-15 minutes until it froths.
2. Add the rest of the milk, sparkling water, oil, remaining sugar, vanilla sugar, salt, lemon zest, and 4 eggs to the large bowl. Mix everything with a whisk or by hand.
3. Start adding the flour gradually, mixing well until the dough binds and becomes elastic. The dough should not be hard but should not run. Knead vigorously for at least 10-15 minutes. I first use a wooden spoon, then switch to kneading by hand directly in the bowl or on a lightly oiled countertop.
4. When the dough no longer sticks to your hands, grease the surface with a little oil, cover with a clean cloth, and let it rise in a warm place, away from drafts, for 2 hours or until it doubles in volume.
5. While the dough is rising, prepare the fillings. For the walnut cream: mix the ground walnuts with sugar and gradually add warm milk until you obtain a spreadable mixture, not liquid. Finally, add rum to taste.
6. For the poppy seed filling: grind the poppy seeds, then boil them with milk and sugar over low heat, stirring often. When the milk reduces and the poppy seeds are cooked, let it cool. You should have a thick paste, not dry.
7. After the dough has risen, turn it out onto a lightly oiled countertop. Divide it into 6 equal pieces.
8. Roll each piece by hand or with a rolling pin, one at a time, into a rectangular sheet about a finger thick.
9. On 3 sheets, spread the walnut cream, and on the other 3, the poppy seed cream. Roll each sheet tightly lengthwise.
10. Take two rolls (one with poppy seeds, one with walnuts) and gently braid them together without squeezing too hard. Seal the ends by pressing gently with your fingers to prevent the filling from leaking out during baking.
11. Place each loaf in a baking tray lined with parchment paper or greased with oil. If the trays are small, use more.
12. Let the loaves sit in the trays for another 30 minutes in a warm place to rise again.
13. Before putting them in the oven, mix the remaining egg with sour cream and sugar, and brush the tops of the loaves. Optionally, you can sprinkle a little granulated sugar on top.
14. Bake in a preheated oven at 180°C, at a moderate heat, for about 55-65 minutes, until they are golden brown on top. Depending on the oven, it is good to check them with a toothpick after 50 minutes.
15. Remove the loaves and let them cool in the trays for 10 minutes, then transfer them to a rack or a wooden board, lightly covered with a clean towel.
Why I make this recipe often
This recipe is practical because it yields three loaves at once. They keep well, do not dry out quickly, and you can play around with the fillings once you master the method. No complicated techniques are needed, and the ingredients are easy to find. It remains consistent in texture and flavor without being too sweet.
Tips and variations
Tips
- Do not let the dough rise in a draft, or it will not rise properly.
- If you want a fluffier dough, use high-protein flour (type 650).
- You can knead the dough with a mixer, but be careful not to overheat it.
- Cool the fillings well before putting them on the dough to avoid softening it.
Substitutions
- Oil can be replaced with melted butter, but the texture will be slightly different.
- Sparkling water can be swapped with milk for added tenderness.
- If you do not have walnuts, use ground hazelnuts or almonds.
- For flavor, you can add grated orange instead of lemon.
Variations
- The filling can be only walnut or only poppy seed if you prefer.
- You can add raisins soaked in rum to the walnut filling.
- If you want more flavor, add cinnamon to the walnut cream.
- For a different look, the bread can also be made simply, just rolled, without braiding.
Serving ideas
- Cut into thick slices, plain or with butter, for breakfast.
- Goes well with a glass of milk or mulled wine.
- Stays soft even after three days, perfect for a packed lunch.
Frequently asked questions
1. Why doesn't the dough rise?
If the yeast does not froth at the beginning, it is probably old, or the liquid was too hot. Use warm milk, not hot, and ensure the yeast is not expired.
2. How much flour should be added?
The amount varies depending on the humidity in the house and the type of flour. Start with 1.3 kg and add a little more if you see the dough is too soft. When it no longer sticks to your hands, it is ready.
3. How do I check if they are baked?
Insert a toothpick in the middle. If it comes out clean, they are done. If it has wet traces, leave them for another 5-10 minutes.
4. Can I use dry yeast?
Yes, use one packet (7 g) for every 500 g of flour. Proceed the same way, but do not dissolve it in milk; just sprinkle it directly over the flour.
5. How do I prevent the filling from leaking out of the bread?
Seal the ends well when rolling. If the filling is too liquid, add more walnuts/poppy seeds or let it cool well.
Nutritional values (estimate/slice, based on 20 slices/loaf):
Calories: 230-250 kcal
Protein: 5-6 g
Fat: 9-10 g
Carbohydrates: 32-35 g
The value varies depending on the amount of filling and how much oil/butter you use.
Storage and reheating
It keeps best wrapped in paper and then in a clean bag at room temperature for up to 4-5 days. If kept in the fridge, it hardens faster. To reheat, put a slice in the microwave for a few seconds or in the oven for a few minutes, covered with foil. It can be frozen, sliced, and taken out as needed.
Put the oil, water, milk, 3 tablespoons of sugar, and vanilla sugar in a bowl. Dissolve the yeast in the liquid in the bowl and mix well, then add the grated lemon zest and flour and start kneading (I specified flour as needed) well until it becomes an elastic dough. Cover the bowl with a napkin and place it in a warm place for 2 hours. In the meantime, grind the walnuts and mix with 200g of sugar and a little milk, adding the rum as well. Grind the poppy seeds and boil them with milk and sugar (200g). When the dough has risen, divide it into six equal parts, roll out each piece. On one, put poppy seeds, and on the other, put walnuts. Roll each piece and twist them in two. Repeat the process until the dough is finished (resulting in 3 loaves). Place the loaves in a greased baking tray lined with parchment paper. Let them rise for another 30 minutes, then brush them with beaten egg mixed with a little sugar and a tablespoon of sour cream. Place the tray in a preheated oven at 180 degrees. Baking time is about 1 hour. Enjoy your meal! What could be better on the Christmas table than the sweet bread... A glass of wine on the side is welcome.
Ingredients: 1 cup of oil 1 cup of mineral water 1 cup of milk salt 400 g sugar + 3 tablespoons 2 vanilla sugars 300 g walnuts 250 g poppy seeds 5 eggs rum essence flour as needed 1 lemon a cube of yeast
