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Recipe Category / Sweets / Desserts

Sweet Bread with a Vanilla Cream and Caramelized Walnut Filling


Special thanks to our member mary F for sharing with us this lovely recipe!

For the cream

  • In a pot, add the milk and most of the sugar. Heat over medium heat but do not bring to a boil. While the milk is heating, whisk the eggs, egg yolk and the remaining sugar. Add the corn flour and whisk until it is dissolves.
  • As soon as the milk comes to a boil, immediately remove from heat.
  • Add ladleful’s of the milk to the egg mixture while whisking continuously. Wait for each addition to be completely incorporated before adding the next.
  • When you have added about half of the milk, pour egg mixture into the pot with the milk. Place back on heat and whisk for about 5 minutes, until the cream thickens. You want to cook off the corn flour taste. Remove from heat and add vanilla ban butter.
  • Whisk until the butter melts and the cream is smooth and shiny. Cover with plastic wrap, making sur e the wrap is directly touching the surface of the cream so that it doesn’t for a film on top.
  • Allow it to come to room temperature and then refrigerate. You just want to cool it off a little, not to chill completely.

For the walnuts

  • Place a pan over medium to high heat. Add the water and sugar and wait until it turns golden brown and becomes caramel. Careful because it burns very easily.
  • When ready, remove from heat. Add the walnuts and stir. Quickly spread mixture in a silicon mold lined with parchment paper. Set it aside to cool until it becomes firm.
  • Place the caramel brittle in a food processor and beat until chopped but not finely ground.
  • Set aside.

For the dough

  • Combine the milk, yeast and 1 teaspoon of sugar in a small bowl. Whisk together until the yeast dissolves. Set aside for 5-7 minutes until the yeast is activated.
  • In a mixers bowl, add the flour, sugar, egg, milk, nutmeg, clove, cinnamon and activated yeast mixture. Beat for 5-10 minutes on low speed using the hook attachment, until you create an elastic and shiny dough.
  • Turn the speed down to low. Add half of the butter in 2-3 pieces. Wait for each piece to get slightly (not completely) incorporated into the dough before adding the next piece. Add the remaining butter and beat for about 8-10 minutes, until all of the butter is completely incorporated and the dough becomes shiny. The dough should be soft, elastic, soft and buttery.
  • Gently shape the dough into a ball. Cover the mixing bowl with plastic wrap. Set aside in a warm place for 30-60 minutes, until it doubles in size.

To assemble

  • Mix the cream with a whisk, just to fluff it up a little.
  • Roll out the dough into a 50x30 cm rectangle. Place longer side directly in front of you.
  • Use a spatula to spread the cream over it. Distribute the walnut brittle over the cream, leaving a 1 cm border all around.
  • Brush the border with some water so that dough can stick together and seal.
  • Roll into a log upwards, carefully. Use a serrated knife to cut the dough in half, lengthwise. Turn the cut sides upwards, so that the filling won’t spill out and shape into a braid.
  • Transfer to a 35x10 loaf pan and cover with a towel. Set aside for 20-30 minutes to let it rise.
  • Preheat oven to 200* C (390* F) Fan.
  • Bake for 25-30 minutes.
  • Dissolve 1 tablespoon of sugar in 2 tablespoons of water in a small glass. When the sweet bread is ready, remove from oven and brush with sugar mixture (try not to brush too much on the filling). Allow it to cool a little on a wire rack. Turn out and let it cool completely.
  • Dust with caster sugar before serving.
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Nutrition information per portion

Calories (kcal)
23 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
25 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
37 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
25 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
36 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
18 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
9 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
2 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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