Ingredients
Method
Activate the yeast
- Stir warm milk, a spoonful of sugar, and the yeast in a bowl. Let it sit for about 10 minutes until it becomes foamy. If nothing happens, the yeast may be old.
Make the dough
- Beat the eggs and sugar until light in color. Add the butter, lemon zest, vanilla, and salt. Pour in the yeast mixture. Add the flour slowly and mix until a soft dough forms. It should feel slightly sticky.
Knead the dough
- Knead the dough on a lightly floured counter for 8–10 minutes. The dough should start feeling smooth and stretchy. Place it in a greased bowl, cover it, and let it rise for 1–1.5 hours.
Prepare the filling
- Mix the ground walnuts, sugar, warm milk, cocoa powder, and vanilla. The filling should be easy to spread. If it’s too thick, add a splash of warm milk.
Shape the bread
- Punch down the dough gently. Divide it into two pieces. Roll each into a rectangle. Spread the filling evenly and roll each one into a tight log. Twist the two logs together and place them in a loaf pan.
Final rise
- Cover the loaf pan and let the dough rise again for about 30–40 minutes.
Bake the bread
- Brush the top with beaten egg and add crushed walnuts if you want. Bake at 350°F (175°C) for 40–45 minutes or until the top is golden brown.
Cool before slicing
- Let the loaf cool fully before cutting so the swirl holds its shape.
Notes
- Warm milk is important. Too hot and the yeast won’t work.
- Don’t rush the rising time. The dough needs patience.
- Slice with a serrated knife once fully cooled so the swirl stays clean.
- The bread tastes even better the next morning.