Christmas breakfast should always be a little bit more special. Don’t you think so? It implies to any other holiday we like to enjoy. This is the only time of the year when I actually make this recipe.
It is a traditional homemade roll, which can be filled with cocoa powder, poppy seeds or walnuts and raisins. It tastes like a sweet bread. For me personally, it is just so Christmassy and tasty.
Enjoy your Christmas breakfast with cup of tea or coffee.
550g of semi-coarse flour, sifted
1 tablespoon of baking powder, sifted
2 tablespoons of vanilla sugar
1 tablespoon of superfine caster sugar
2 whole eggs + 1 for brushing
1,75dl of olive oil
1 teaspoon of sea salt
150ml of lukewarm milk + 1 teaspoon of superfine caster sugar
20g of fresh yeast
220g of ground walnuts
100g of icing sugar, sifted
100g of dried raisins, soaked in a hot water or rum
First, activate the yeast. Pour in the milk in a coffee mug. Sprinkle with the yeast.
Add 1 teaspoon of sugar and mix gently with the other side of the spoon.
Place it in a warm place and let it work for about 30 minutes until it rises and becomes bubbly.
Once the yeast is ready to be processed, continue.
In a large mixing bowl place the flour with baking powder, salt and sugars.
Stir in the eggs and yeast.
Next, slowly incorporate the oil.
First, knead the dough hardly for about 10 minutes until you get enough air inside.
Second, more oil in. In the finale the dough should not stick to your hands, nor to the bowl.
Third, dust with the flour. Cover with a clean cloth over the top. Let it rise in a warm place for at least 1 and half hour.
Meanwhile, in a small mixing bowl place walnuts, sugar and raisins.
Add little water or rum, so it becomes nice and juicy. Mix gently and set aside.
Preheat the oven to 180 degrees.
Lightly sieve your working surface with flour and halve the dough evenly.
Knead the dough with hands for a bit.
Then, roll it out with a roller into a rectangle.
Continue with the second half of the day the same way.
Place The Filling evenly into the middle of each roll, all the way through.
Next, close both rolls from the sides gently.
Turn them over on a baking tray lined with baking paper.
It is important to keep them closed from the bottoms, so they won’t open while baking.
Poke them with a fork and let them rise for 15 more minutes.
Brush them with a lightly whisked egg.
Bake for about 10 minutes on 180 degrees. Do not open the oven.
Then, lower the temperature to 150 degrees and continue baking for about 30 minutes. If a wooden skewer comes clean from the middle, the cakes are ready.
Let them cool down entirely, slice and serve.
Makes two rolls of 35x10cm.
A tip on how to use the rest of the fresh yeast – An easy spread!
Heat up a splash of olive oil in a small frying pan. Add shallot and sauté for a bit.
Stir in some creamy cheese.
Sprinkle with the yeast and let it smell out just for a minute.
In the finale, add lightly whisked egg. Sprinkle with satureja and season with salt and pepper. Mix.
Serve with a fresh bread layer with butter and fresh veggies on side. Yummy!