Walnut Mario Bread Recipe

Prepare chopped walnuts;

Dissolve fresh yeast in 20 grams of water;

Add all ingredients except butter to a stand mixer and beat on low speed until a dough forms. Then beat on medium speed until the dough reaches the extended stage.

Add the softened butter and beat on low speed until the butter is fully absorbed, then beat on medium speed until fully developed.

Round the dough and let it ferment at room temperature until it doubles in size;

Divide into 6 equal portions, roll into balls, cover with plastic wrap, and let rest at room temperature for 15 minutes;

Take a dough ball, deflate it, and roll it out to 2/3 of its length, leaving a portion at the top.

Turn it over, and starting from the part left at the top, roll it up downwards while pinching the end to seal it. Shape it into an olive shape and place it with the seam facing down.

After everything is done, brush a layer of egg white on the surface;

Coat evenly with a layer of chopped walnuts;

Ferment until doubled in size;

To make the almond glaze: Mix the egg whites and sugar;

Whip slightly until it reaches a creamy consistency;

Sift in the mixture of almond powder and cocoa powder;

Mix well;

Put the filling into a piping bag and cut a small opening;

Squeeze evenly onto the fermented bread dough;

Place in a preheated oven on the middle rack at 180°C (350°F) for 20 minutes, then increase the top heat to 190°C (325°F) and bake for another 3 minutes.

Remove from the oven and place on a wire rack to cool completely. Once cooled, the bread will have a crispy surface and will not shrink.

To make the cream filling: beat softened butter, powdered sugar, and cocoa powder until slightly expanded. Add heavy cream in small amounts several times and beat until smooth.

Cut the cooled bread lengthwise, leaving the bottom intact. Pipe a layer of cream filling inside.

Simply pipe another layer of decorative cream on top;

Crispy outer shell, soft interior.