Patri, author of Flavors&Moments , brings us today a delicious and surprising recipe to prepare in your bundt pan : it is a Hungarian roll, a soft brioche-type dough (Delicious!), which is also filled with a nut cream that is left spectacular. Surely you will love to try it, so I leave you with the recipe:

We already have Christmas at our doors and at home I not only like it to feel in the decoration, but I love that it smells and tastes Christmas! I already have my children helping me make Christmas cookies with that characteristic smell of vanilla and spices, to give to our friends, neighbors and school teachers. But apart from the classic Gingerbread bundt cake , this year I wanted something softer, fluffier and that the little ones would also like to enjoy dipped in milk for a snack! But yes, with an intense smell of Christmas!

So here I bring you a traditional Hungarian Christmas recipe that will excite you. Also presented in a bundt cake mold , it is even more original than the simply rolled one. You can use the mold that you like the most and that you have on hand, I have used this square to experiment with a different shape!

Ingredients

For the mass:

• 300g of strong flour
• 7gr of dry yeast (one sachet)
• 125ml whole milk
• pinch of salt
• 50g unsalted butter at room temperature
• 80g of sugar
• 1 teaspoon ground spice mix (cinnamon, cloves, ginger, cardamom),
• 1 egg + 1 yolk (reserve the white for the filling cream)

For the filling:

• 50ml of whole milk
• 100g of walnuts
• 100g unsalted butter
• Zest of an organic lemon (taking care not to grate the white part)
• ½ teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 50g sugar
• 1 egg white (reserved from the egg used in the dough)
• Frosting (optional):
• 1 egg white
• 250g icing sugar
• ½ teaspoon lemon juice

Madagascar Vanilla Extract and Microplane Zester Grater

Elaboration

We start by preparing all of our ingredients for the dough first. Heat the milk until just hot. In the KA bowl (or in a deep bowl if we are going to use a horizontal handle blender ) add the milk with the yeast sachet and a tablespoon of sugar. We beat well and reserve about 10 minutes or until the yeast has created a foamy surface layer.

Gently beat the egg with the yolk in a separate bowl and add it to the large bowl with the milk and yeast. Then we change the rods and place the dough hook(s) and pour in the remaining sugar, the flour, the mixture of spices, the butter and the pinch of salt. Knead for about 5 minutes or until we see that the dough is elastic and smooth. We disconnect the food processor / blender and remove the bowl that we cover with a transparent film. Let rise for one or two hours in a warm, draft-free place until doubled in volume.

Meanwhile, we can start preparing the nut cream that will be the filling of our rolled cake. We prepare the ingredients well. Starting by chopping the walnuts into very small pieces if you like chunks (or ground if you prefer smooth textures) and set aside. In a saucepan pour the milk, the lemon zest, the vanilla extract , the ground cinnamon and put on a low heat for a couple of minutes. In a blender glass and with the electric rods, whip the egg white until stiff and add it to the saucepan together with the chopped/ground nuts, the sugar and 75g of the 100g of butter at room temperature. Let it continue to cook over low heat without stopping stirring for about 3 or 4 minutes or until we see that it begins to thicken and remove from the heat to let it rest until it cools.

Once the rising time of the dough has elapsed, we flour a work surface on the countertop and lightly knead the dough to start stretching it with a rolling pin until we get a rectangle.

I stretched it a lot to get a roller long enough to go around my bundt mold twice, but I think it's not necessary and that just stretching it and getting a rectangle of about 45 x 30cm will be enough to go around just once and that's how you run less risk of breakage and air holes inside the bundt.

Once stretched, we melt the remaining 25cm of butter and with a kitchen brush we paint the entire surface of the dough. Next, with the help of a spreader, we cover the entire surface with the walnut cream until it is all used up.

Then we begin to roll the dough with the longest side of the rectangle attached to us, from there outwards pressing well everywhere to avoid gaps until we get a kind of gypsy roll. Very carefully we place it in the mold (previously smeared with a little melted butter, especially between the corners of the folds) with the joining joint of the dough upwards. We make sure that it is well placed joining the beginning and the end of the roll so that we do not have open joints once baked. We cover the mold with a loose transparent film and let rise in a warm and closed place, another hour or two or until we see that it has doubled its volume again.

Nordic Ware Squared Bundt Cake Pan

Preheat the oven to 180ºC (without air), remove the transparent film and bake, positioning the mold on the third tray counting from the top for about 40 minutes. We can cover with silver paper during the first 20 minutes so that the upper part does not get excessively toasted. And removing it to the last 20 so that it finishes being done.

When you take it out of the oven, it should sound hollow when you touch the top crust. Let cool for a few minutes, then unmold and let cool completely on a wire rack.
The icing is optional to decorate on top, although it is more attractive, you can do without it. Well, the cake already has a brioche-like texture, soft and highly flavored with the moisture and creaminess provided by the walnut cream filling. I leave you the recipe also in case you dare: for the glaze, simply beat with the rods, the icing sugar in a bowl with the egg white and the drops of lemon juice, and you will obtain a smooth and white glaze that will make your cake even more attractive!