No-knead dessert bread with walnuts and coconut

No-Knead Walnut and Coconut Cake

A fluffy cake with a generous filling of walnut and coconut is the dessert that always brings a smile to the faces of loved ones. This innovative no-knead cake recipe combines tradition with modern techniques, giving you a spectacular result without the effort of kneading the dough. Plus, you have the opportunity to experiment with two delicious fillings, and the result will please everyone.

Preparation Time
- Preparation time: 30 minutes
- Rising time: 1 hour
- Baking time: 45 minutes
- Total time: 2 hours and 15 minutes
- Number of servings: 3 cakes

Ingredients

For the Dough:
- 1250 g flour (adjust gradually based on the dough consistency)
- 6 egg yolks (preferably from free-range chickens for a richer color)
- 250 g sugar
- 200 g butter (65% fat)
- 3 tablespoons olive oil
- 3 tablespoons sour cream
- 400 ml lukewarm milk
- 60 g fresh yeast
- 1 pinch of salt
- 2 tablespoons lemon essence
- 2 tablespoons orange essence

For the Filling:
- 6 egg whites
- 6 tablespoons sugar
- 1 pinch of salt
- 3 tablespoons cocoa powder
- 75 g coarsely ground walnuts
- 100 g coconut
- 2 tablespoons flour
- Rum essence (to taste)
- Lemon juice (to taste)

For Glazing:
- 1 egg
- 1 pinch of salt
- 1/2 teaspoon milk

Preparing the Ingredients

Step 1: Bringing Ingredients to Room Temperature
Make sure all ingredients are at room temperature about 1-2 hours before starting preparation. This is essential for achieving a well-risen and fluffy dough.

Step 2: Sifting the Flour
Sifting the flour not only aerates it but also removes any impurities. Use a large bowl and sift the flour twice.

Step 3: Separating the Eggs
Separate the egg whites from the yolks. Sprinkle a small amount of salt over the egg whites to help them whip better. Likewise, sprinkle salt over the yolks to enhance the flavor.

Preparing the Dough

Step 4: Mixing the Egg Yolks
Mix the egg yolks with 100 g of sugar until frothy. Then, add the olive oil, sour cream, and lemon and orange essences. Mix the composition well.

Step 5: Activating the Yeast
Crumble the yeast into a bowl, add 1-2 tablespoons of sugar, and mix well until it liquefies. Add 100 ml of lukewarm milk and 3-4 tablespoons of flour. Cover the bowl and wait about 10 minutes for the yeast to double in volume.

Step 6: Preparing the Dough
Put the remaining milk on the heat together with the butter, the remaining sugar, and a pinch of salt. Let the butter melt.

In a large bowl, make a well in the center of the flour and pour in the egg yolk mixture, the activated yeast, and the warm milk. Mix with a spatula at first, then use your hands to knead the dough. Cover with a cloth and let it rise in a warm place until it doubles in volume (about 45 minutes).

Preparing the Fillings

Step 7: Creating the Meringue
Whip the egg whites with a pinch of salt until foamy. Gradually add the sugar and lemon juice. Divide the meringue into two parts. In one, add cocoa, walnuts, and rum essence. In the other, add coconut, flour, and lemon essence.

Forming the Cakes

Step 8: Dividing the Dough
After the dough has risen, divide it into 6 equal parts. Roll each part into a thin sheet.

Step 9: Filling and Rolling
Spread the filling over each sheet of dough. Roll the sheets and then braid them two by two, alternating the fillings.

Step 10: Placing in the Pan
Place the cakes in trays lined with parchment paper. Cover them and let them rise for another 30-45 minutes.

Baking the Cakes

Step 11: Glazing and Baking
Mix an egg with a pinch of salt and 1/2 teaspoon of milk. Brush the cakes with this mixture before placing them in the oven. Bake at 180 degrees Celsius for 45 minutes. If they brown too quickly, cover them with parchment paper.

Step 12: Cooling
After baking, let the cakes cool covered with a cloth to retain moisture.

Practical Tips and Tricks

1. Adjust the Flour: The flour used can vary depending on humidity and type. Gradually add flour so that you do not end up with too stiff a dough.

2. Check the Rising: A well-risen dough is key to a fluffy cake. Make sure to use fresh yeast and quality flour.

3. Alternative Fillings: You can experiment with other fillings, such as chocolate or candied fruits. Be creative!

4. Serving: Serve the cake with a cup of tea or coffee. You can also add a teaspoon of jam or honey on each slice for extra flavor.

Nutritional Values
The cake is a rich source of carbohydrates, healthy fats from olive oil and nuts, and is also a dessert that provides energy. Each slice (approximately 100g) contains about 350 calories, 10g of protein, 40g of carbohydrates, and 15g of fat.

Frequently Asked Questions

1. Can I use dry yeast? Yes, you can use dry yeast, but you need to adjust the amount. Generally, 20g of dry yeast is equivalent to 60g of fresh yeast.

2. How can I tell if the cake is baked? The cake is baked when it turns golden on the surface and sounds hollow when you tap the bottom.

3. What can I do with leftover dough? You can make small pies or rolls with the leftover dough, filled with jam or cheese.

This no-knead walnut and coconut cake recipe will not only delight your taste buds but also bring a touch of joy to any moment of the day. Try making it and enjoy the delicious results!

 Ingredients: Dough for 3 sweet breads: 1250 g flour 6 medium egg yolks 250 g sugar 200 g butter (65%) 3 tablespoons olive oil 3 tablespoons sour cream 400 ml milk 60 g fresh yeast a pinch of salt lemon essence orange essence Filling: 6 egg whites 6 tablespoons sugar a pinch of salt 3 tablespoons cocoa 75 g coarsely chopped walnuts 100 g coconut lemon essence rum essence lemon juice 2 tablespoons flour For brushing: 1 egg a pinch of salt 1/2 teaspoon milk

 Tags:  no-knead sweet bread with walnut and coconut no-knead sweet bread recipe fluffy sweet bread walnut cake