TRADITIONAL WALNUT SWEET BREAD BAKED IN A BRICK OVEN

An authentic walnut-filled sweet bread made with love and patience, baked slowly in a traditional brick oven heated by firewood. This large batch recipe yields 10 generous loaves, showcasing rich flavors and perfect texture.

---

🥣 Ingredients

Dough:

• 3.5 kg all-purpose flour (type 550)
• 1 tbsp salt
• 200 g sugar
• 1 liter warm milk
• 4 egg yolks + 4 whole eggs
• 150 g butter (or margarine)
• 200 ml oil
• 2 vials rum essence
• Zest of 2 large lemons

Sourdough Starter (Maia):

• 175 g fresh yeast
• 100 g sugar
• 500 ml warm milk

Filling:

• 1.5 kg ground walnuts
• Zest of 1 lemon (or cinnamon)
• 1 heaping tbsp cocoa powder
• 550 g sugar
• Optional: raisins soaked overnight in warm water and rum

For brushing:

• Several tablespoons oil (for greasing pans)
• 3 eggs
• 1 heaping tbsp sour cream

---

Yield

10 loaves

---

Instructions

1. Prepare Starter (Maia)

• Mix fresh yeast with sugar and warm milk until dissolved.
• Pour into a well in the flour and let activate for about 30 minutes until foamy.

1. Make Dough

• Add remaining sugar, salt (on the edge of flour, not directly on starter), and begin kneading until homogeneous.
• Incorporate beaten eggs fully.
• Add butter or margarine and knead until fully absorbed.
• Add oil, lemon zest, and rum essence and knead for about 30 minutes until dough is non-sticky and smooth, cleaning sides of bowl.

1. First Rise

• Cover dough with a clean towel and let rise in a warm, draft-free place for 2 hours until tripled in size.

1. Divide Dough

• On a floured surface, divide dough into 10 equal portions.
• Shape each into a round ball and let rest on a clean towel, covered, for 30 minutes.

1. Prepare Filling

• Mix walnuts, lemon zest (or cinnamon), cocoa powder, sugar, and soaked raisins if using.
• Taste and adjust sweetness if needed.

1. Shape and Fill Loaves

• Grease 5 wide, deep baking pans thoroughly with oil (use smaller pans if making fewer loaves).
• Roll each dough ball into a thin sheet about one finger thick.
• Spread about two handfuls of filling evenly on each sheet.
• Roll up gently to avoid spilling filling.
• Place loaves spaced apart in pans.

1. Second Rise

• Cover with cotton towels and let rise for 1 hour at room temperature.
• Preheat oven to 180°C (356°F).

1. Bake

• Brush loaves with beaten eggs mixed with sour cream (apply by hand if desired).
• Bake for 1 hour until golden brown on top.

---

💡 Tips

• Keep the kitchen warm and free from drafts during proofing for optimal rise.
• Patience in kneading and rising ensures a soft, fluffy crumb.
• Traditional brick oven baking imparts a unique aroma and texture.
• Use quality fresh yeast and fresh ingredients for best results.

---

📝 Final Thoughts

This walnut sweet bread recipe honors the time-tested traditions of slow baking and artisanal care, delivering rich flavor and tender texture that fills the home with warmth and festive spirit.