Q: Can I use different nuts for the mixed nuts part?
A: Yes, you can customize the types of nuts according to your preference.
Q: What if I don’t have rum for the cheese filling?
A: You can omit the rum or replace it with vanilla extract for a different flavor profile.
Nut and Cheese Bread
Notes
Ingredients:
- For the Bread Dough:
- High-gluten flour: 600g
- Milk powder: 30g
- Ice water: 100ml
- Ice milk: 200ml
- Eggs: 2
- Fine sugar: 90g
- Fresh yeast: 15g
- Unsalted butter: 90g
- Salt: 6g
- For the Cheese Filling:
- Cream cheese: 300g
- Powdered sugar: 50g
- Rum: 3g
- Sea salt: 2g
- Unsalted fermented butter: 30g
- Light cream: 150g
- For the Mixed Nuts:
- Walnut kernels: 100g
- Cashew nuts: 80g
- Almond flakes: 80g
- Sun-dried raisins: 100g
- Dried cranberries: 80g
- Raisins: 80g
- Orange peel dices: 50g
- Additional Ingredients:
- Butter: 15g (for greasing molds)
- Egg wash: as needed
- Full-fat milk powder: 60g
- Mix the bread dough ingredients, except butter and salt, in a mixer at low speed until combined, then knead at medium speed until smooth.
- Add butter to the dough, knead at low speed until absorbed, then add salt and continue kneading until the dough becomes smooth and elastic.
- Shape the dough into a round, flatten slightly, and place in a baking tray.
- Preheat the fermentation box to 28°C with humidity for 1 hour. Once preheated, place the dough inside for the first rise until it doubles in size.
- Divide the dough into four equal parts, degas, shape into rounds, and let rest for about 20 minutes.
- Grease a 6
-inch chiffon cake mold with butter and place the rested dough rounds into the molds. - Preheat the fermentation box to 32°C with humidity for 50 minutes. Once preheated, place the dough inside for the second rise until it doubles in size.
- Brush the surface of the risen dough with egg wash.
- Preheat the oven to 200°C with both top and bottom heat. Once preheated, bake the bread at 150°C (top) and 200°C (bottom) for about 20 minutes.
- Once baked, immediately remove the bread from the oven and the molds, and let cool on a wire rack.
- Prepare the mixed nuts: Roast the walnut kernels, cashew nuts, and almond flakes at 150°C for about 15 minutes until crisp. Cool and chop into small pieces, then mix with the dried fruits and set aside.
- Prepare the cheese filling: Mix softened cream cheese with powdered sugar, rum, and sea salt until smooth. Add softened butter, mix well, then incorporate light cream until the mixture is thick and smooth.
- Cut the cooled bread into quarters, making two horizontal cuts in the middle without cutting through.
- Spread the cheese filling inside the cuts and on the sides of the bread, then coat the sides with the mixed nuts. Finally, sieve a layer of milk powder over the nuts.
- Rich in carbohydrates from the flour and sugar.
- Contains protein from the nuts, cheese, and eggs.
- Provides healthy fats from nuts and butter.
- High in calories due to the combination of nuts, cheese, and butter.
