Walnut Twist, French Epiphany Cake Recipe
Total time: more than 2 hours
Preparation time: 40 minutes
Rising time: 4 + 1 hours
Baking time: 40 minutes
For 6 servings
- 4 Tbsp. milk
- 1 packet dry yeast
- 250 g (9 oz.) flour + 1 Tbsp. for the work surface
- 1/4 tsp. salt
- 25 g (1 oz.) powdered sugar + 2 Tbsp. more
- 4 eggs
- 125 g (4 oz.) butter
- 100 g (3 1/2 oz.) walnut halves
- icing sugar
- Warm the milk and sprinkle the yeast onto it.
- In a bowl, combine the flour, salt and 25 g sugar. Form a well in the center and pour in the milk and 3 eggs. Blend and form into a dough. Knead well, adding the softened butter in 3 additions. Continuing kneading until the dough comes away from the sides of the bowl.
- Cover with a cloth and let rise for 3-4 hours in a warm place until the dough has doubled in volume.
- Once the dough has risen, flour a work surface and spread the dough out into a rectangle about 5 mm (1/4") thick.
- Set some walnut halves aside and coarsely crush the rest.
- Take the final egg and separate the yolk from the white.
- Lightly beat the white with a fork, add 2 Tbsp. powdered sugar. Add the crushed walnuts. Spread this mixture over the dough. Don't forget to add a bean!
- Roll the rectangle up longwise. Twist it, then join the ends to form a ring. Seal the ends together with a little water if necessary.
- Place the cake onto a parchment-lined baking sheet, Cover with a cloth and let rise for 1-2 hours.
- At the end of the rising time, preheat the oven to 220° C (450° F).
- Beat the remaining egg yolk with a little water and brush the mixture over the top of the cake.
- Place on the middle rack of the oven and bake for 10 minutes.
- Reduce the temperature to 200° C (400° F) and bake another 25-30 minutes. Watch closely, and if the cake is browning too much, cover loosely with a piece of foil.
- Remove from the oven and slide onto a rack to cool completely.
- Just before serving, place the walnut halves on the top of the cake and sprinkle with icing sugar.
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Recipe by Cedus
Recipe by Cedus
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