Monday, August 21, 2017

Flower shaped sweet bread - recipe (with step-by-step photos)

  • 350-400 grams of crushed walnuts
  • 300-330 grams of flour
  • 150 milliliters of milk and additionally 2 spoons with milk
  • 60 grams of butter
  • 65 grams of sugar
  • 15 grams of fresh yeast
  • 3 spoons with cocoa powder
  • 2 eggs
  • zest from half of a lemon

Mix the 150 ml of warm milk with the fresh yeast and 1 spoon with sugar. Add 1 spoon with flour and let it rest for 15 minutes.

Add the remaining sugar, the flour, 1 entire egg and 1 egg white.
Mix well.

Add the grated zest and mix until well incorporated.

Add half of the melted butter and mix until well incorporated. Repeat the operation with the other half.

Mix well for about 10 minutes.

Let the dough rest in a warm place for 1 hour.

Divide the dough in 5 equal parts.

Mix the crushed walnuts with the two spoons with milk and the cocoa powder and divide it in 4 parts.

Spread one piece of dough on the table and above add 1 part of the crushed walnuts mixture.

Spread another layer above the walnuts, then a layer of walnuts and repeat the operation until you finish the walnuts and the dough layers.

To finish, add the last layer of dough put a glass upside-down in the center. Cut the bread from the center towards the margins to form 12 equal parts.

 Now, take 2 neighbouring parts and twist them parts in opposite sides one to another.

Bring together the edges of the sweet bread. Spread one egg yolk over the sweet bread and then put it in the oven at 170 Celsius degrees for 25 minutes or until ready.


The original recipe can be found here



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