Introduction:
Welcome to 'Einfach Backen with Marcel Paa'! Today, in celebration of Mother's Day, we're taking sweetness to the next level with our Sweetheart Nut-Filled Yeast Cakes. These fluffy, delicious treats are the perfect way to show love and appreciation. Let's dive into the joyful process of baking these delightful cakes with a sweet yeast dough and a luscious nut filling.
Ingredients for Sweet Yeast Dough:
- 250g milk (type of milk is not crucial due to butter content)
- 75g soft butter
- 500g wheat flour (Type 550 or all-purpose flour)
- 1 egg, lightly beaten
- 50g sugar or an alternative sweetener
- 15g fresh yeast
- 30g sourdough starter (alternatively, use 20g yeast if sourdough is unavailable)
- 10g salt
Ingredients for Nut Filling:
- 200g hazelnuts, roasted
- Zest of one lemon
- 130g milk, plus additional 20-30g if needed
- 70g sugar or an alternative sweetener
- 1 teaspoon cinnamon
- A pinch of ground cloves
For Glaze:
- 100g powdered sugar
- Juice of half a lemon
Instructions:
Prep Time: 1 hour 40 minutes (includes dough rising and nut cooling)
Cook Time: 20 minutes
Total Time: 2 hours
Equipment: Kitchen machine, baking tray, oven
1. Begin by adding milk, soft butter, flour, beaten egg, sugar, fresh yeast, sourdough (or additional yeast), and salt into a kitchen machine. Start on a low setting and knead until the dough is smooth, for about 20 minutes.
2. Allow the dough to rise for about 1 hour. After 30 minutes, fold the dough to enhance its structure.
3. For the nut filling, once the hazelnuts are roasted and cooled, place them in a bowl and add lemon zest, 130g milk, sugar, cinnamon, and ground cloves. Mix well.
4. If the nut filling is too firm, adjust the consistency by adding another 20-30g of milk until it's creamy, then let it rest while the dough rises.
5. Preheat the oven to 180°C (356°F).
6. Roll out the risen dough on a floured surface until it's about 3mm thick and 40cm wide.
7. Spread the nut filling over the dough evenly using a dough scraper.
8. Cut the filled dough down the middle, and from both sides, fold it towards the center to create strands of about the same thickness.
9. Divide these strands into portions, twist to form heart shapes, and place them onto a baking tray, ensuring space is left at the center for expansion.
10. Let the shaped hearts rise again for 60-90 minutes until fluffy.
11. Bake in the preheated oven for about 20 minutes. Keep an eye on them to ensure they are evenly baked but not overly dark to prevent drying out.
12. While the cakes bake, make the glaze by combining powdered sugar with lemon juice to achieve a thick consistency.
13. Once baked, brush the hot cakes with the lemon glaze. Allow some unevenness for a rustic, appealing look.
14. Enjoy the yeast cakes warm and fresh, with the filling soft and the dough light and airy.
Serving: Makes around 10-12 sweetheart cakes.
Cooking Tips:
- Adjust the milk volumes in the filling based on the absorbing quality of the nuts.
- For oven settings, use convection heat for multiple trays, and increase the temperature by 10-20°C if using top and bottom heat.
- Always perform the "windowpane test" for dough elasticity, and if unsuccessful, use the stretch and fold technique.
This delightful recipe is courtesy of Einfach Backen - Marcel Paa. Enjoy baking and indulge in these heartwarming treats with someone special! For more fantastic baking creations, visit Marcel Paa's YouTube channel at https://www.youtube.com/@marcelpaa.
YouTube channel - Einfach Backen - Marcel Paa: https://www.youtube.com/@marcelpaa