Walnut
Sweet
Bread
The Romanian traditional cake for all holidays

Preparation time: 30
minutes   Cook Time: 45
minutes
Ingredients for 3 loaves
16 g dry yeast or 60 g
fresh yeast
250 g chopped or ground
walnuts
1 kg flour
300 g white sugar
5...
Preparation instructions

In a sauce pan pour the milk, sugar,
and butter and heat over medium heat.
Don’t boil them, just...
To activate your yeast, add 2
tablespoons of warm milk, 1
tablespoon sugar and 2 tablespoons
flour to a bowl. Mix them wel...
Go back to the milk mixture; add the egg
yolks and mix. Save the egg whites for the
filling. Pour the flour into the bowl ...
When it is well incorporated, take the
dough, oil it a little bit so it doesn’t crack and
place it inside a big bowl to re...
While you wait for dough to rise, it is
time to get the filling ready. In a bowl
add the walnuts, sugar and cocoa
powder t...
Next step is egg whites. This is easy
actually, so use a mixer and beat them
until stiff. Add the walnut mixture to
the eg...
Then grab the dough and cut it into
three equal pieces. Roll out each piece
into a long rectangle, the width should
be the...
Use one third of the filling over the
rolled out dough, and spread it evenly.
Roll up the dough.
Place the roll seam face down into a well oiled
or buttered bread pan. Let them double in size
again for about 45 minutes....
Preheat the oven to 180° C and bake them for
35 to 45 minutes, depending on size. Do not
open the oven in the first 25 min...
And this is the result!!!
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Romanain recipe for Walnut sweet bread

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Romanain recipe for Walnut sweet bread

  1. 1. Walnut Sweet Bread The Romanian traditional cake for all holidays Preparation time: 30 minutes   Cook Time: 45 minutes
  2. 2. Ingredients for 3 loaves 16 g dry yeast or 60 g fresh yeast 250 g chopped or ground walnuts 1 kg flour 300 g white sugar 5 eggs 500 ml milk 250 g melted butter 2 teaspoons vanilla extract 2 tablespoons cocoa powder ½ cup raisins 50 ml sunflower oil
  3. 3. Preparation instructions In a sauce pan pour the milk, sugar, and butter and heat over medium heat. Don’t boil them, just melt the butter and dissolve the sugar.
  4. 4. To activate your yeast, add 2 tablespoons of warm milk, 1 tablespoon sugar and 2 tablespoons flour to a bowl. Mix them well together then add your fresh yeast or 2 packages of dry kind (16 g). Let it sit for about 10 minutes.
  5. 5. Go back to the milk mixture; add the egg yolks and mix. Save the egg whites for the filling. Pour the flour into the bowl of your mixer and add milk mixture, yeast mixture and raisins. Mix everything for about 5 minutes. The dough will be quite sticky so don’t panic.
  6. 6. When it is well incorporated, take the dough, oil it a little bit so it doesn’t crack and place it inside a big bowl to rest and rise. Cover with a cloth or some plastic wrap and wait until it doubles in size, that’s about two hours or so.
  7. 7. While you wait for dough to rise, it is time to get the filling ready. In a bowl add the walnuts, sugar and cocoa powder then mix them.
  8. 8. Next step is egg whites. This is easy actually, so use a mixer and beat them until stiff. Add the walnut mixture to the egg whites and mix them well together.
  9. 9. Then grab the dough and cut it into three equal pieces. Roll out each piece into a long rectangle, the width should be the width of your pan.
  10. 10. Use one third of the filling over the rolled out dough, and spread it evenly. Roll up the dough.
  11. 11. Place the roll seam face down into a well oiled or buttered bread pan. Let them double in size again for about 45 minutes. Brush them with egg wash and sprinkle some sugar over them, if you really want.
  12. 12. Preheat the oven to 180° C and bake them for 35 to 45 minutes, depending on size. Do not open the oven in the first 25 minutes. If, in the end, they seem to begin to burn, you can lower the heat. Remove from oven and let cakes in forms 10 minutes more.
  13. 13. And this is the result!!!

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