# Braided Walnut Sweet Bread (Makes 2-3 loaf pans)
## Ingredients
Dough Ingredients:
– 100 ml warm milk (not hot)
– 7 g instant dry yeast (or 21 g fresh yeast)
– 250 g all-purpose flour (divide into 175 g + 75 g)
– 30 g sugar
– 2 tsp vanilla sugar (or 1 tsp vanilla extract)
– ¼ tsp salt
– Zest of 1 lemon (optional but recommended)
– 50 g soft butter
– 1 egg yolk
Walnut Filling:
– 100 g walnuts, roughly chopped
– 50 g melted butter
– 40 g sugar
## Instructions
1. Prepare the dough: In a small bowl, dissolve the yeast in the warm milk and let sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine 175 g of flour, sugar, vanilla sugar, salt, and lemon zest (if using).
3. Add the yeast mixture and egg yolk to the dry ingredients and mix until a dough forms.
4. Add the softened butter and knead for about 10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 1-2 hours or until doubled in size.
6. Prepare the filling: In a bowl, combine chopped walnuts, melted butter, and 40 g sugar. Mix well until the walnuts are evenly coated.
7. Preheat your oven to 180°C (350°F). Grease 2-3 loaf pans.
8. Punch down the risen dough and divide it into equal portions for each loaf pan.
9. On a lightly floured surface, roll out each portion of dough into a rectangle, approximately 30×20 cm.
10. Spread the walnut filling evenly over the dough, leaving a small border around the edges.
11. Roll up the dough tightly from one of the long edges to form a log.
12. Using a sharp knife, cut the log lengthwise down the middle, leaving about 2 inches intact at one end.
13. Carefully cross the two strips over each other to form a braid, tucking the ends underneath.
14. Place the braided loaf in the prepared pan and repeat with remaining dough.
15. Cover the loaves and let them rise again for 30-45 minutes.
16. Bake for 25-35 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
17. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
## Prep time: 25 minutes
## Cook time: 30 minutes
## Total time: 2 hours 30 minutes (including rising time)
## Equipment
– Mixing bowls
– Measuring cups and spoons
– Rolling pin
– Sharp knife
– Loaf pans (2-3)
– Oven
– Wire rack
– Plastic wrap or clean towel for covering dough
## Tips
– Ensure the milk is warm but not hot, as high temperatures can kill the yeast.
– If using fresh yeast, dissolve it in the milk and let it sit for 5-10 minutes before adding to the dry ingredients.
– The dough is ready when it springs back when gently pressed with a finger.
– For a glossy finish, you can brush the loaves with an egg wash before baking.
– If the tops brown too quickly, cover them loosely with aluminum foil.
## Variations
– Add raisins or chopped dried fruits to the filling for extra sweetness and texture.
– Substitute walnuts with other nuts like pecans or almonds.
– Add a cinnamon sugar layer between the dough and filling for a different flavor profile.
– For a richer bread, add 1-2 whole eggs instead of just the yolk.
## Serving Suggestions
– Serve with a cup of coffee or tea for breakfast or afternoon tea.
– Top with a dusting of powdered sugar or a drizzle of glaze.
– Serve with butter or cream cheese for added richness.
– Great as a dessert with vanilla ice cream or whipped cream.
## Storage
– Store in an airtight container at room temperature for up to 3 days.
– For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
– To refresh, warm in the oven at 150°C (300°F) for 5-10 minutes.
## Nutritional information (per serving, approximately 1 slice)
– Calories: 280
– Protein: 6g
– Fat: 15g
– Carbohydrates: 32g
– Fiber: 2g
– Sugar: 12g
enjoy
0 commentaires:
Enregistrer un commentaire