Ingredients
Method
Toast the Walnuts
- Preheat oven to 350°F. Spread the walnuts in a single layer on a cookie sheet and toast for 5–10 minutes until slightly darker and fragrant. Set aside to cool completely
Make the Dough
- Heat the milk in a small saucepan to approximately 115°F — warm to the touch but not scalding. Pour about half the warm milk into a large bowl or stand mixer bowl and stir in 1 tablespoon of the sugar until dissolved. Sprinkle the yeast on top and let sit for 10 minutes until foamy
- Add the remaining milk and sugar, melted butter, Kosher salt, and egg. Beat until combined
- Add the flour ½ cup at a time, mixing until a sticky ball forms. Switch to a dough hook and knead until the dough is smooth and elastic
- Place the dough in a greased bowl, turn once to coat, cover with plastic wrap or a towel, and leave in a warm place to rise until doubled, about 1 hour
Make the Walnut Filling
- While the dough rises, combine the toasted walnuts, sugar, milk, melted butter, cinnamon, and cocoa powder in a food processor. Process until the mixture forms a paste
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the walnut paste into the egg whites until well combined. The egg whites make the filling easier to spread over the thin dough
Roll and Fill
- Lay a clean sheet or large cloth on your work surface and sprinkle lightly with flour. Use a large flat surface — the dough will need to reach approximately 16 inches wide by 36 inches long
- Place the risen dough in the center of the sheet and lightly flour the top. Roll out as thinly as possible, then gently stretch with your hands until the dough is roughly 16 by 36 inches. Ideally it should be thin enough to see your hand through it. Be very careful not to tear it
- Spread the walnut filling evenly over the entire surface of the dough using a pastry brush
- Begin rolling by gently rolling the long edge of the dough inward by hand. Once the roll holds its shape, slowly lift the edge of the sheet to use gravity to roll the dough the rest of the way into a long rope. Gently stretch the rope from the middle outward to lengthen it slightly and tighten any loose areas
Shape, Rise, and Bake
- Line a loaf pan with parchment paper. Place one end of the rope against one edge of the pan and coil the remainder next to and on top of it, leaving a little space around the edges for expansion
- Cover with plastic wrap or a towel and leave to rise in a warm place for about 1 hour until noticeably puffed. Preheat oven to 350°F near the end of the rise — the warmth helps the loaf rise but do not place the pan in or on the oven yet
- Beat the egg white with 1 tablespoon of water until foamy. Brush gently all over the top of the loaf
- Bake at 350°F for 15 minutes, then reduce the temperature to 300°F and bake for another 45 minutes. Begin checking for doneness 5–10 minutes early — an instant-read thermometer inserted into an inconspicuous spot should read 190–200°F
- Remove from the oven and cool completely in the pan — this is a very heavy loaf and needs the pan's support while cooling
Ice and Serve
- Once fully cooled, carefully lift the loaf out of the pan using the parchment paper and remove the paper
- Stir together the powdered sugar and milk until smooth. Drizzle or pipe over the top of the loaf in any design you like
- Slice and reveal the swirls. Store in an airtight container at room temperature for up to 3 days
Notes
Make sure your milk is at approximately 115°F before adding the yeast — too hot will kill the yeast and the dough will not rise. The dough needs to be stretched very thin, almost translucent, for the best swirls. Work slowly and gently to avoid tearing. A clean bedsheet or large cloth makes rolling the rope much easier — gravity does most of the work. If the cocoa powder makes the filling too bitter for your taste, add an extra tablespoon of sugar to balance it. The loaf must cool completely in the pan before removing or it may collapse