Sweet bread with grounded walnut kernel and raisins<\/h2>\n<\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/orlandos.ro\/wp-content\/uploads\/2020\/12\/Cozonac-cu-nuca-si-stafide-1-min.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div>The winter holidays are slowly approaching and we are already thinking about the delicious dishes we will put on the table. One thing is for sure: the cake can’t be missing.<\/p>\n
Of all the goodies we prepare for Christmas, we seem to look forward to smelling the freshly baked cake. No walnuts, poppy seeds, chocolate, raisins, shit, all variants are our favorites. Today we have prepared a recipe with ground walnuts and brown raisins, both from the Maestro range.<\/p>\n
The grounded walnut kernel from the Maestro range is ideal for sweet bread, because it is already ground, so it saves us a lot of work, and the brown raisins, slightly sweet, fit perfectly in this combination.<\/p>\n
This cake with walnuts and raisins came out fluffy, balanced in the filling and dough and we really wanted it as soon as we saw it grow in the oven.<\/p>\n
It’s a classic, basic recipe that anyone can prepare, so we wish you a lot of work (and kneading it, of course)!<\/p>\n<\/div>
<\/div><\/div><\/div>Ingredients<\/h2>\n<\/div><\/div><\/div><\/div><\/div>For two cakes <\/em>
\n1 kg of cake flour
\n300 gr. Orlando\u2019s sugar <\/a>
\n50 gr. fresh yeast
\n5 eggs (+ extra 2 eggs to grease the cakes at the end)
\n150 gr. butter (+ extra for kneading, can be butter or vegetable oil of your choice)
\n500 ml. lukewarm milk
\n1 small bottle of Orlando\u2019s vanilla essence (25 ml.)
\ngrated peel from an orange
\n1 pinch of salt<\/p>\nThe filling<\/em>
\n200 gr. Grounded Walnut Kernel Orlando\u2019s Maestro <\/a>
\n80 gr. Brown Raisins Orlando\u2019s Maestro <\/a>
\n1 medium apple
\n2 tablespoons cocoa
\n100 gr. powdered sugar Orlando\u2019s Maestro <\/a>
\n1 small bottle of Orlando\u2019s rum essence (25 ml.)<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Preparation<\/h2>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/orlandos.ro\/wp-content\/uploads\/2020\/12\/Cozonac-cu-nuca-si-stafide-2-min.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/orlandos.ro\/wp-content\/uploads\/2020\/12\/Cozonac-cu-nuca-si-stafide-3-min.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/orlandos.ro\/wp-content\/uploads\/2020\/12\/Cozonac-cu-nuca-si-stafide-4-min.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div>How to make cake dough <\/strong>
\nFor starters, we take care of the dough, that is: in a bowl, we put the crushed yeast, two tablespoons of flour, and a teaspoon of sugar. Mix them, then gradually add 4 tablespoons of lukewarm milk and mix to blend. The composition should take the form of a paste. Cover the bowl with a plate or a clean towel and let the yeast rise for 15 minutes until it doubles in volume and small bubbles appear on the surface.
\nIn a small saucepan add the warm milk, and put the sugar in the milk, and mix.<\/p>\nIn a large white bowl, add the flour, salt powder, leavened yeast, and the yolks of the 5 eggs. Gradually add the milk with the sugar, mix, then add the melted butter and start kneading for 30 minutes. As we knead, we add extra melted butter or vegetable oil from time to time, so that it is easier for us to knead.<\/p>\n
After we have finished kneading, cover the bowl with 2 clean towels and leave the composition to rise for 1 hour and a half in a warm place.<\/p>\n<\/div>
<\/a><\/span><\/div><\/div>The winter holidays are slowly approaching and we are already thinking about the delicious dishes we will put on the table. One thing is for sure: the cake can’t be missing.<\/p>\n
Of all the goodies we prepare for Christmas, we seem to look forward to smelling the freshly baked cake. No walnuts, poppy seeds, chocolate, raisins, shit, all variants are our favorites. Today we have prepared a recipe with ground walnuts and brown raisins, both from the Maestro range.<\/p>\n
The grounded walnut kernel from the Maestro range is ideal for sweet bread, because it is already ground, so it saves us a lot of work, and the brown raisins, slightly sweet, fit perfectly in this combination.<\/p>\n
This cake with walnuts and raisins came out fluffy, balanced in the filling and dough and we really wanted it as soon as we saw it grow in the oven.<\/p>\n
It’s a classic, basic recipe that anyone can prepare, so we wish you a lot of work (and kneading it, of course)!<\/p>\n<\/div>
Ingredients<\/h2>\n<\/div><\/div><\/div><\/div><\/div>For two cakes <\/em>
\n1 kg of cake flour
\n300 gr. Orlando\u2019s sugar <\/a>
\n50 gr. fresh yeast
\n5 eggs (+ extra 2 eggs to grease the cakes at the end)
\n150 gr. butter (+ extra for kneading, can be butter or vegetable oil of your choice)
\n500 ml. lukewarm milk
\n1 small bottle of Orlando\u2019s vanilla essence (25 ml.)
\ngrated peel from an orange
\n1 pinch of salt<\/p>\nThe filling<\/em>
\n200 gr. Grounded Walnut Kernel Orlando\u2019s Maestro <\/a>
\n80 gr. Brown Raisins Orlando\u2019s Maestro <\/a>
\n1 medium apple
\n2 tablespoons cocoa
\n100 gr. powdered sugar Orlando\u2019s Maestro <\/a>
\n1 small bottle of Orlando\u2019s rum essence (25 ml.)<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Preparation<\/h2>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div>How to make cake dough <\/strong>
\nFor starters, we take care of the dough, that is: in a bowl, we put the crushed yeast, two tablespoons of flour, and a teaspoon of sugar. Mix them, then gradually add 4 tablespoons of lukewarm milk and mix to blend. The composition should take the form of a paste. Cover the bowl with a plate or a clean towel and let the yeast rise for 15 minutes until it doubles in volume and small bubbles appear on the surface.
\nIn a small saucepan add the warm milk, and put the sugar in the milk, and mix.<\/p>\nIn a large white bowl, add the flour, salt powder, leavened yeast, and the yolks of the 5 eggs. Gradually add the milk with the sugar, mix, then add the melted butter and start kneading for 30 minutes. As we knead, we add extra melted butter or vegetable oil from time to time, so that it is easier for us to knead.<\/p>\n
After we have finished kneading, cover the bowl with 2 clean towels and leave the composition to rise for 1 hour and a half in a warm place.<\/p>\n<\/div>
For two cakes <\/em> The filling<\/em> How to make cake dough <\/strong> In a large white bowl, add the flour, salt powder, leavened yeast, and the yolks of the 5 eggs. Gradually add the milk with the sugar, mix, then add the melted butter and start kneading for 30 minutes. As we knead, we add extra melted butter or vegetable oil from time to time, so that it is easier for us to knead.<\/p>\n After we have finished kneading, cover the bowl with 2 clean towels and leave the composition to rise for 1 hour and a half in a warm place.<\/p>\n<\/div>
\n1 kg of cake flour
\n300 gr. Orlando\u2019s sugar <\/a>
\n50 gr. fresh yeast
\n5 eggs (+ extra 2 eggs to grease the cakes at the end)
\n150 gr. butter (+ extra for kneading, can be butter or vegetable oil of your choice)
\n500 ml. lukewarm milk
\n1 small bottle of Orlando\u2019s vanilla essence (25 ml.)
\ngrated peel from an orange
\n1 pinch of salt<\/p>\n
\n200 gr. Grounded Walnut Kernel Orlando\u2019s Maestro <\/a>
\n80 gr. Brown Raisins Orlando\u2019s Maestro <\/a>
\n1 medium apple
\n2 tablespoons cocoa
\n100 gr. powdered sugar Orlando\u2019s Maestro <\/a>
\n1 small bottle of Orlando\u2019s rum essence (25 ml.)<\/p>\n<\/div>Preparation<\/h2>\n<\/div>
<\/a><\/span><\/div><\/div><\/a><\/span><\/div><\/div><\/a><\/span><\/div><\/div>
\nFor starters, we take care of the dough, that is: in a bowl, we put the crushed yeast, two tablespoons of flour, and a teaspoon of sugar. Mix them, then gradually add 4 tablespoons of lukewarm milk and mix to blend. The composition should take the form of a paste. Cover the bowl with a plate or a clean towel and let the yeast rise for 15 minutes until it doubles in volume and small bubbles appear on the surface.
\nIn a small saucepan add the warm milk, and put the sugar in the milk, and mix.<\/p>\n