Twisted Almond and Walnut Bread

1. Activate the Yeast

In a small bowl, dissolve the yeast with 1 teaspoon of caster sugar in 4 tablespoons of lukewarm water and leave to stand until the yeast is foamy. It takes about 5-10 minutes. If it is not foamy, start with new yeast.

2. Make the Dough

In a large mixing bowl, combine 500 grams of plain flour, a pinch of salt, 120 millilitres of warm milk, and the activated yeast.

Knead with the dough hook of the electric mixer for 5-7 minutes, or by hand for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time, but try to keep it soft.

Transfer the dough to a lightly oiled bowl, cover it with a tea towel, and let it rise in a warm place for about an hour, or until it doubles in size.

3. Prepare the Filling

In a medium bowl, whisk 2 egg whites with a pinch of salt until fluffy. Gradually add 150 grams of caster sugar and continue whisking until soft peaks form. Gently fold in 100 grams of ground almonds, 100 grams of chopped walnuts, 70 grams of chocolate chips, 1 tablespoon of cocoa powder, 1 tablespoon of ground cinnamon, and 2 tablespoons of lemon juice until well combined.

4. Shape the Dough

Once the dough has risen, place it on a lightly floured work surface and knead it a few times to release any air bubbles.

Using a lightly floured rolling pin, roll out the dough into a large rectangle (approx. 40×60 cm/16″×24″). Spread the filling evenly across the dough. Roll up the dough tightly from the long side to form a log.

Cut the log lengthwise into two strands. Twist the strands together, ensuring the filling is exposed on top. Wrap the twisted dough into a snail shape and place it into a greased round baking tin.

Cover it with a tea towel and leave it to rest for half an hour.

5. Preheat the Oven

Preheat your oven to 180°C (350°F) and lightly grease a round baking tin. Adjust the rack to the middle position of the oven.

6. Bake

Mix the egg yolk with milk and brush it over the shaped dough. Bake for 30-35 minutes, or until golden brown and cooked through.

7. Serve

Once baked, allow the Twisted Almond and Walnut Bread to cool slightly before serving.

Tips for Perfect Twisted Almond and Walnut Bread

Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8-10 minutes by hand or 5-7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the bread its characteristic soft and chewy texture.

Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.

Prevent Overbaking: Check the bread a few minutes before the recommended baking time. Baking for too long can cause it to dry out. Therefore, take it out once it is golden brown and cooked through.

Variations

Here are some delicious variations you can try to put your own spin on the Twisted Almond and Walnut Bread:

Nut-Free Version: For a nut-free version, replace the almonds and walnuts with sunflower or pumpkin seeds. Roast the seeds beforehand to give them even more flavour.

Citrus Delight: Replace the cocoa powder with the zest of an orange or lemon for a fresh, lemony flavour, and add a tablespoon of orange juice to the filling for an extra tangy touch.

Spiced Holiday Version: Add warm spices such as nutmeg, cardamom, and cloves to the filling. For a festive touch, add a handful of dried cranberries or raisins.

Related Recipes

Looking for more simple yet delicious recipes? Check out the following recipes:

Braided Bread with Ajvar

Braided Sweet Bread

Sweet Potato Bread

Conclusion

Celebrate the season with bread that is as festive as it is tasty. This bread’s intricate swirls and heart-warming filling make every bite feel like a holiday. Slice it, share it, and be amazed by the compliments!