This year I used Gabi's Recipe, it is a very good one. I have made over 30 loaves this Christmas and I received many thanks and requests for this recipe.
Thank you Gabi.
This is a traditional Romanian Holiday Bread; there is no holiday with out, feel free to make it whenever you like. There is a difference in taste from region to region. Similar recipe as the one below has its provenience in Moldova (RO) and is known as the best in the country. The bread also can be filled with different fillings. If you know the way of making bread you should not have trouble making this either. Once made, you’ll be hooked on this recipe. Makes a great gift.
- 8 cups all-purpose flour
- 3 teaspoons instant dry yeast
- 1 ¼ cups sugar
- 2 cups milk
- 1 1/2 sticks butter (soft)
- 5 egg yolks
- 1 pinch of salt
- flavors (lemon or orange rind, vanilla)
- 5 egg whites
- ½ cup sugar
- 2 cups finely ground walnuts
- 4 tablespoons cocoa powder
- 1 teaspoon vanilla
- Chocolate chopped very small (optional)
This bread is rising high. Prepare the loaf pans. Butter and as a preventive measure cut few pieces of parchment paper and tape to the walls. If the bread rises above the pan margins, the paper will support the loaf and allow rising as much as it needs.
Make the filling first:
Mix on high speed the egg whites with the sugar, add vanilla.
In a large bowl mix walnuts, cocoa and chocolate. Blend in the egg white.
Cover with a plastic film and let rest on the countertop so the walnut and egg white sets into a thick cream.
Make the dough:
All ingredients must be at room temperature, as it is well known, yeast dough does not react well to hot/cold shocks.
If you have a mixer, bread machine, food processor just add flour first then add all the other ingredients and last the milk little by little.
If you do not have a machine to do the work for you, then place the ingredients in a large bowl and add the milk at the end little by little.
Depend on the type of flour used; it may not need all the liquid. I like to add liquid little by little until the dough had reached the desired consistency.
The dough has to be soft to the touch, but not sticky. If the dough is hard to work with clearly need more liquid, or too sticky it need more flour.
Knead the dough to the point where air bubbles are visible into the dough, 30-40 minutes.
Place the dough into a large greased bowl lightly brush with butter, cover with a plastic film and place in a warm place to rise for about 40-50 minutes or until doubles in size.
The dough should suffice for two loaves.
Brush a flat surface or a wooden board with butter; place the dough on the surface.
Divide dough in 4 parts.
Gently using the tips of your fingers, spread one part into a rectangular, no bigger than 12x6 inches. Spread filling on the dough, leaving about 1 inch to one end so you can seal the roll with.
Roll slowly and pull the margin well to seal the filling into the roll.
Repeat with another piece of the dough.
Once you have the two rolls. Place them cross wise.
Make a rope and tuck the ends under the loaf.
Carefully place the loaf into the pan.
Cover and let the loaf rise. When it got to the top of the pan, it is ready to bake.
Before you place the loaf into the oven, beat an egg then brush the top and sprinkle 1 tablespoon of sugar for each loaf.
Bake at 350° F for 45-55 minutes (I bake them for 55) but depend on the stove.
After baking, run a knife on the sides to make sure it did not stick to the walls, and invert on a wire rack to cool completely.
Vegan Version Here