Shredded texture, fluffy core, and aromas that flood your home. Discover the secrets to a guaranteed success!
There is sweet bread... and then there is THAT sweet bread! ☁️ Discover the balance between texture and flavor, along with the tips that make a difference.
The Secrets of Success
- Patience: Ingredients must be at temperature. Sift the flour 3 times!
- Borscht & Yogurt: Grandmother's secret for a dough that stays fresh and fluffy for days.
- Baking in Batches: If you have more loaves than oven space, keep the second batch in a cool place after shaping to stop excessive proofing.
- No Drafts: The kitchen must be warm with no open windows!
Ingredients (for 2 large loaves)
The Dough:
- 820g bread flour
- 50g fresh yeast (or 2 sachets of dry yeast)
- 200ml lukewarm milk + 70ml warm borscht (with cinnamon!)
- 150g sugar + a pinch of salt
- 1 egg + 5 yolks
- 150g Greek yogurt or high-fat sour cream (20%)
- 100g soft butter + 100ml oil
- Flavoring: lemon and orange zest, 1 vanilla bean seeds
The Filling:
- 5 egg whites (meringue) + 150g powdered sugar
- 500g ground walnuts + 30g cocoa
- Vanilla extract + 10ml lemon juice
Instructions
- Kneading: Mix all dough ingredients except butter and oil. Add the fats in two batches once the flour is incorporated. Knead for 7-8 mins until elastic.
- Proofing: Leave for 2 hours in a warm spot until doubled.
- Filling: Beat whites with lemon juice and sugar into a firm meringue, then fold in cocoa and walnuts.
- Shaping: Spread the dough, add filling generously, and roll tightly.
- Final Proofing: 45-60 mins in the trays.
- Baking: Brush with egg and honey mixture. Bake at 165-170°C. Do not open the oven for the first 20 mins!
- Cooling: Lay on their sides on fluffy towels and turn occasionally.