Sweet Walnut Swirl Bread

Sweet Walnut Swirl Bread

Thermomix recipe: Sweet Walnut Swirl Bread. Ready in 80 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. Add 180 g milk, 70 g granulated sugar, and 7 g dried yeast (or 20 g fresh yeast) to the mixing bowl. Warm 3 min / 37°C / Speed 1.
  2. Add 500 g strong white bread flour, 1 large egg, 50 g softened unsalted butter, 1/2 tsp salt, and 1 tsp lemon zest to the mixing bowl. Knead for 3 min / Dough mode.
  3. Transfer the dough to a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size. Alternatively, you can let it proof in the Thermomix bowl by placing the simmering basket on the lid instead of the measuring cup, and setting it to 30 min / 37°C / Dough mode (this will be a partial proof, then transfer to a separate bowl to finish).
  4. While the dough is rising, prepare the filling. Add 150 g walnuts to the clean mixing bowl. Chop 5 sec / Speed 6. Transfer to a separate bowl and set aside.
  5. Add 50 g granulated sugar, 20 g unsalted butter, and 30 g milk to the mixing bowl. Heat 2 min / 50°C / Speed 1.
  6. Add the chopped walnuts, 1/2 tsp ground cinnamon, and 1 large egg white to the mixing bowl. Mix 10 sec / Speed 3. Transfer the filling to a bowl and set aside.
  7. Once the dough has doubled, punch it down gently on a lightly floured surface. Roll the dough into a rectangle (approx. 40x30 cm).
  8. Evenly spread the walnut filling over the dough, leaving a small border on one long edge.
  9. Starting from the long edge opposite the border, carefully roll up the dough tightly into a log. Pinch the seam to seal.
  10. Place the log into a greased 25-30 cm loaf tin or shape it into a spiral on a baking tray. Cover loosely and let it rise again in a warm place for another 30-45 minutes, or until visibly puffy.
  11. Preheat your oven to 180°C (350°F). Bake the bread for 30-35 minutes, or until golden brown and cooked through. If it browns too quickly, cover loosely with foil.
  12. Remove from the oven and let it cool slightly in the tin before transferring to a wire rack to cool completely.
  13. To make the glaze, add 100 g icing sugar and 1-2 tbsp lemon juice to a clean mixing bowl. Mix 10 sec / Speed 3. Add more lemon juice if needed to reach desired consistency.
  14. Drizzle the glaze over the cooled bread before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.