Sweet Bread With A Vanilla Cream and Caramelized Walnut Filling

Recipe Category / Sweets / Desserts
Sweet Bread with a Vanilla Cream and

Caramelized Walnut Filling
2 hours 30 12 2
minutes Portion(s) Difficulty
Ηands on
Ingredients
For dough
500 g all-purpose flour

80 g granulated sugar
1 packet active dry yeast
250 ml milk, lukewarm
1 egg
80 g butter, softened at room temperature
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ clove
For vanilla cream

Method 300 g whole milk
1 large egg, at room temperature
Special thanks to our member mary F for sharing with us this lovely recipe! 1 egg yolk, at room temperature
For the cream 80 g granulated sugar
35 g corn starch
In a pot, add the milk and most of the sugar. Heat over medium heat but do 1 teaspoon vanilla extract or 2 packets
not bring to a boil. While the milk is heating, whisk the eggs, egg yolk and the vanilla powder
remaining sugar. Add the corn flour and whisk until it is dissolves. 40 g butter
As soon as the milk comes to a boil, immediately remove from heat. 1 teaspoon vanilla flavoring
Add ladleful’s of the milk to the egg mixture while whisking continuously. Wait
for each addition to be completely incorporated before adding the next. For caramelized walnuts
When you have added about half of the milk, pour egg mixture into the pot
with the milk. Place back on heat and whisk for about 5 minutes, until the 200 g granulated sugar
cream thickens. You want to cook off the corn flour taste. Remove from heat 100 ml water
and add vanilla ban butter. 100 g walnuts
Whisk until the butter melts and the cream is smooth and shiny. Cover with
plastic wrap, making sur e the wrap is directly touching the surface of the Διατροφικός πίνακας
cream so that it doesn’t for a film on top.
Allow it to come to room temperature and then refrigerate. You just want to
Nutrition information per portion
cool it off a little, not to chill completely.
For the walnuts 460 17.5 7.4 66.0

Calories Total Fat Saturated Total
Place a pan over medium to high heat. Add the water and sugar and wait (kcal) (g) Fat (g) Carbs (g)
until it turns golden brown and becomes caramel. Careful because it burns
very easily. 23% 25% 37% 25%
When ready, remove from heat. Add the walnuts and stir. Quickly spread
mixture in a silicon mold lined with parchment paper. Set it aside to cool until
it becomes firm.
Place the caramel brittle in a food processor and beat until chopped but not
finely ground.
Set aside.
For the dough
32.5 8.8 0.1
Combine the milk, yeast and 1 teaspoon of sugar in a small bowl. Whisk Sugars Protein 2.2 Sodium
(g) (g) Fibre (g) (g)
together until the yeast dissolves. Set aside for 5-7 minutes until the yeast is
activated.
36% 18% 9% 2%
In a mixers bowl, add the flour, sugar, egg, milk, nutmeg, clove, cinnamon
and activated yeast mixture. Beat for 5-10 minutes on low speed using the
hook attachment, until you create an elastic and shiny dough.
Turn the speed down to low. Add half of the butter in 2-3 pieces. Wait for
each piece to get slightly (not completely) incorporated into the dough before
adding the next piece. Add the remaining butter and beat for about 8-10
minutes, until all of the butter is completely incorporated and the dough
becomes shiny. The dough should be soft, elastic, soft and buttery.
Gently shape the dough into a ball. Cover the mixing bowl with plastic wrap.
Set aside in a warm place for 30-60 minutes, until it doubles in size.
To assemble
Mix the cream with a whisk, just to fluff it up a little.

Roll out the dough into a 50x30 cm rectangle. Place longer side directly in
front of you.
Use a spatula to spread the cream over it. Distribute the walnut brittle over
the cream, leaving a 1 cm border all around.
Brush the border with some water so that dough can stick together and seal.
Roll into a log upwards, carefully. Use a serrated knife to cut the dough in
half, lengthwise. Turn the cut sides upwards, so that the filling won’t spill out
and shape into a braid.
Transfer to a 35x10 loaf pan and cover with a towel. Set aside for 20-30
minutes to let it rise.
Preheat oven to 200* C (390* F) Fan.
Bake for 25-30 minutes.
Dissolve 1 tablespoon of sugar in 2 tablespoons of water in a small glass.
When the sweet bread is ready, remove from oven and brush with sugar
mixture (try not to brush too much on the filling). Allow it to cool a little on a
wire rack. Turn out and let it cool completely.
Dust with caster sugar before serving.

Sweet Bread With A Vanilla Cream and Caramelized Walnut Filling

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Sweet Bread With A Vanilla Cream and Caramelized Walnut Filling

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Recipe Category / Sweets / Desserts

Sweet Bread with a Vanilla Cream and

500 g all-purpose flour

For vanilla cream

For the walnuts 460 17.5 7.4 66.0

Mix the cream with a whisk, just to fluff it up a little.

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