Chocolate Walnut Swirl Bread

This recipe was automatically translated from Romanian. View original here
Chocolate Walnut Swirl Bread

Another delicious swirl bread, it is soft, airy and fluffy - this kind of dough will keep it fresh and tasty for a long time. The recipe is not complicated but I insisted on showing you the steps in as much detail as possible so that you get a bread that is as beautiful and perfect as possible. I tried this new swirl bread dough since last year and only now I had time to show you not only the steps.

Of course you can adjust the cake filling according to your taste, I would take the nuts as mandatory, but you can replace them with poppy seeds or other favorite hazelnuts / nuts. So is cocoa powder and turkish delight - all according to your preferences and taste. Anyway, it will be tasty and aromatic, whatever you don't put in it, this time we liked how the rum felt in the filling, so another option.

Ingredients

White flour
1 kg
sifted well in advance
Milk
600 ml
Bakers yeast
50 g
or 25g dry yeast
Sugar
500 g
Egg
8 pieces
Salt
1 tsp
Lemon zest
1 tbsp
Vanilla Extract
1 tbsp
Rum flavour
1 tbsp
Chopped walnuts
350 g
Cacao powder
2 tbsp
Butter
200 g
melted and cooled
Sunflower oil
3 tbsp

Step by step

1

Boil 200ml of milk and when it starts to boil, pour it into a bowl with 3 tablespoons of flour.

2

Mix well and set aside until the composition cools and is barely warm (be very careful not to be hot!)

3

In another bowl put 1 tablespoon of sugar, yeast and pour 200ml of warm milk, mix well.

4

Then pour this yeast mixture with milk over the scalded and cooled flour.

5

Homogenize this mixture well, you can try and with the goal I solved faster with the vertical blender.

6

Make a hole with your hands in the flour bowl, pour the yeast composition there and let it grow and swell for 20-30 minutes.

7

That's how my mayo grew.

8

In a plate, mix well 7 yolks with salt, orange peel and 250g of sugar.

9

Pour this mixture over mayonnaise and flour, add another 200ml of warm milk and vanilla.

10

Start mixing with a wooden spoon or spatula, slightly incorporate the ingredients with flour.

11

Beat 4 egg whites and add them to the dough.

12

We start kneading with our hands.

13

Mix the melted butter with 3 tablespoons of oil and pour 1/3 of this mixture over the dough.

Continue to knead as in the classic cake dough - punch, turn, hit, gather, etc.

14

And so 20-30 minutes.

15

After about 10 minutes of kneading, add half more butter and oil.

Along the way, grease your hands with the rest of the butter to make it easier for you to handle the dough.

16

The dough will become smoother and more uniform but a little sticky, it is normal to be so.

17

At the end, gently gather it in the form of a ball and it is ready.

18

Cover with a towel and let it grow in a warm place until it triples in volume.

19

During this time we prepare the filling:

- In a bowl put the ground walnuts, 250g of sugar, 2 tablespoons of cocoa and 3 raw egg whites.

20

Optionally you can add a little rum essence.

21

Mix well.

22

Now the dough is ready, we start shaping the cakes.

23

Grease your hands and table well with oil.

24

Roll the dough from the bowl on the table.

25

Gather it a little and cut into 4 equal pieces.

26

Take each piece, stretch well with your hands in a rectangle about 6-7mm thick.

27

Put 1/4 of the walnut and shit filling if you like.

28

Drive carefully.

29

Also make a roll from another piece of dough, knead them and form 1 cake.

30

Move it to a large cake pan (mine is 30x15cm and 10cm deep).

31

Also make a cake from 2 other rolls.

Leave the cake trays in a warm place, covered with a towel to rise for at least 1 hour.

32

After this time, grease them with beaten egg on top.

33

And put in the preheated oven at 180 degrees for 50 minutes in total.

34

After 10 minutes you will notice that the cozonacs brown quite quickly.

35

I recommend covering them with aluminum foil and let them bake for another 30 minutes.

36

After 30 minutes, remove the foil and let it bake for the last 10 minutes in the oven.

37

Remove the cozonacs from the oven and leave them in the trays for 15 minutes.

38

Then gently pull them out of the baking paper and remove from the trays.

39

Cover well with a towel and allow to cool completely before serving.

40

Cut with a sharp knife and enjoy the most delicious and fluffy cakes.

Good appetite!

Quantity: 4 kg (2 large bread)
Prep time: 120 min
Difficulty: intermediate
Ready in: 120 min
Publish date:

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