How to Make Romanian Style Christmas Bread with Walnuts, Cocoa & Citrus | Perfect Festive Loaf

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar texture with less cost.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative, while water reduces cost.

Welcome to the channel and introduce the recipe for Romanian Christmas bread.

List the ingredients needed for the dough and filling.

Explain the scalding method by boiling milk and mixing it with part of the flour until no dry flour remains; cover and let it cool completely.

Prepare the filling by whisking egg whites and sugar until thick, then add cocoa powder and chopped walnuts; mix until smooth and transfer to a smaller bowl to chill in the fridge.

Prepare the flying sponge by mixing part of the milk, part of the flour, and all the yeast; cover and let it rise for about 1 hour until puffed up.

Add salt, sugar, lemon zest, orange zest, and egg yolks to the flying sponge; mix to dissolve the salt and sugar.

Incorporate the cooled scalded flour mixture and remaining flour into the dough; knead using the slap and fold method for 3 minutes before adding softened butter.

Add the butter to the dough and continue kneading for 6 more minutes until the dough is smooth and slightly sticky.

Place the dough in a bowl and check the temperature; cover and let it ferment for 45 minutes.

Perform a fold halfway through bulk fermentation to tighten the dough; cover and let it rise for another 45 minutes until doubled in size.

Dust the work surface with flour, divide the dough in half, and roll each piece into a rectangle with a rolling pin.

Spread the filling over the dough rectangles, leaving edges clear, then roll tightly from one long side to form logs.

Twist the two logs together and place them in a lined loaf tin.

Cover and let the loaf rise until doubled, about 30-60 minutes.

Preheat the oven to 350°F (175°C).

Glaze the loaf with an egg wash and sprinkle with Belgian pearl sugar before baking.

Bake the bread for 30-40 minutes until golden brown and sounds hollow when tapped.

Let cool in the pan for 10 minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

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Dietary

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