Ingredients for the dough:
Ingredients for the caramel - walnut filling:
Mix the fresh yeast with the honey and a few spoons of warm milk. Let it rest for 10 minutes in a warm place.
Meanwhile, prepare the caramel: mix the sugar with the water and let it caramelize at slow fire.
When golden brown, add the butter and the fresh cream and mix until well incorporated. Remove from the fire and let it cool.
Now, continue with the dough.
Put 100 milliliters of milk on fire and let it boil. When it starts boiling, remove from fire and pour in a metal bowl. Add 50 grams of flour and mix until well incorporated.
Spread this dough on the walls of the bowl to cool!
After cooled, add over the composition the raised yeast and mix. Let it rest for 20 minutes in a warm place.
While you are waiting, beat the egg yolks and the entire egg with the sugar until they double the volume.
Add the remaining warm milk, the sunflower oil, the salt, the zest from the lemon and half of the melted and then cooled butter.
Mix until well incorporated.
Pour the mixture above in the bowl with the first dough and mix well.
Then pour this composition slowly in another bowl where you put the remaining flour. Mix continuously until well incorporated.
First the dough will be sticky, but mix the dough with your hands for about 15 minutes and you will start to see how it´s coming together :).
Add the other half of the melted cooled butter and incorporate it in the dough. Mix it for another 10 minutes.
Let the dough rest in a warm place for 30-40 minutes.
Spread the dough on the table and add the caramel filling and the crushed walnuts. Roll the dough and put it in an oven tray. Let it rest for another 30 minutes in a warm place.
Put the sweet bread in the oven at 180 Celsius degrees for 45 - 55 minutes or until ready.
If you see it starts coloring too much, add a baking paper above and continue with the baking.
Enjoy!
The original recipe can be found here
- 500 grams of white flour
- 300 milliliters of warm milk
- 100 grams of butter
- 80 grams of sugar
- 20 grams of fresh yeast
- 2 egg yolks
- 1 egg
- 1 spoon with sunflower oil
- 1 spoon with honey
- zest from half of a lemon
- salt
Ingredients for the caramel - walnut filling:
- 100 grams of sugar
- 70 grams of fresh cream
- 30 grams of butter
- 2 spoons with cold water
- 50 grams of walnuts
Mix the fresh yeast with the honey and a few spoons of warm milk. Let it rest for 10 minutes in a warm place.
Meanwhile, prepare the caramel: mix the sugar with the water and let it caramelize at slow fire.
Now, continue with the dough.
Put 100 milliliters of milk on fire and let it boil. When it starts boiling, remove from fire and pour in a metal bowl. Add 50 grams of flour and mix until well incorporated.
Spread this dough on the walls of the bowl to cool!
After cooled, add over the composition the raised yeast and mix. Let it rest for 20 minutes in a warm place.
While you are waiting, beat the egg yolks and the entire egg with the sugar until they double the volume.
Add the remaining warm milk, the sunflower oil, the salt, the zest from the lemon and half of the melted and then cooled butter.
Mix until well incorporated.
Pour the mixture above in the bowl with the first dough and mix well.
Then pour this composition slowly in another bowl where you put the remaining flour. Mix continuously until well incorporated.
First the dough will be sticky, but mix the dough with your hands for about 15 minutes and you will start to see how it´s coming together :).
Add the other half of the melted cooled butter and incorporate it in the dough. Mix it for another 10 minutes.
Let the dough rest in a warm place for 30-40 minutes.
Spread the dough on the table and add the caramel filling and the crushed walnuts. Roll the dough and put it in an oven tray. Let it rest for another 30 minutes in a warm place.
Put the sweet bread in the oven at 180 Celsius degrees for 45 - 55 minutes or until ready.
If you see it starts coloring too much, add a baking paper above and continue with the baking.
Enjoy!
The original recipe can be found here
