Rum.
This recipe is for a lot of pent up rage :).
It will require you to pouch the dough for at least an hour.
You have to start the night before because all the eggs and butter need to be at room temperature.
You cannot have long nails or nail polish for this recipe as it requires you to stir, pouch, spread the dough a lot.
Make sure your kitchen is quite warm. You can turn on the oven, and leave the door open so it’s nice and hot.
There will be 2 parts to this recipe: the rum dough and the cocoa/walnut filling.
For the rum dough you will need to mix 3 parts: the yeast starter, the flour and the egg yolk “cream”.
Dough ingredients (for all 3 parts):
550g white flour (if possible with the highest protein grams you can find)
4 egg yolks
300ml milk
100g butter
100g sugar
25ml cooking oil
10-14g yiest
Half of bottle of rom (15g)
Lemon peel
Orange peel
Vanillin sugar
We start by making a yeast starter - we activate the yeast with a bit of flour and warm milk, wait to see if it activates before we mix it with the rest of the flour. Heat up 100g of milk until it is close to boiling. Then add the milk slowly over 100g of flour and mix fast until smooth. Before the flour/milk paste gets cold (while still warm) add the 15g of yeast and a spoon of sugar. Mix until the sugar is dissolved and then set aside in a warm place, also cover the bowl.
2. While the yeast starter is set aside, start the egg yolks cream. Warm up the remaining 200ml of milk.
3. Mix (low speed) the egg yolks with 3 spoons of sugar, 3 spoons of cooking oil, a bit of salt, rum and the peel from one lemon and one orange.
4. Start adding the warm milk. You should have a foamy composition.
5. After 20 minutes, your yeast starter should look like a sponge. And you egg yolk composition should still be a bit warm.
6. Add the yeast starter in the middle of the remaining flour (450g) and mix in the flour with a spoon..
7. After all flour is incorporated, start adding the eggs yolk cream slowly and keep mixing in a circular motion until all is incorporated.
18. Bake for 50-55min at 335 degrees.
19. While warm, take it out of the pan and let it rest on the side (otherwise it might “sink”).
If you need to buy the main ingredients (the rest you should have):
On to the filling.
Ingredients:
300g crushed walnuts
150g sugar
150ml milk
10ml rum
2-3 spoons cocoa
11. Mix all ingredients over the fire.
12. After an hour, you should see your dough double in size. If it did, you can start coating your kitchen counter with a lot of oil.
13. Divide your dough in 2 parts and spread (using your fingers) across the oily counter until you get a rectangle.
14. Divide the walnut filling in two and coat the dough rectangle with half of it.
15. Starting with the length, roll everything into a cylinder.
16. Repeat the last 2 steps for the second half of dough and you should have 2 cylinders.
17. If you line them up side by side you should be able to move one cylinder over the other and then the one on the bottom over the other. In my case, the dough was very wet and I could barely move it into the pan. Let it proof for another hour.
8. I kneaded everything by hand (for an hour) - worse decision ever - you have to raise it a lot so it incorporates a lot of air, it should make “bubbles”. So…mix with a stand mixer with a dough hook for at least 20 min. You should mix until the dough is not sticky anymore (eye roll - that did not happen for me).
9. Coat a new bowl with a spoon of cooking oil, and then move the dough in it. Cover the bowl and keep it in a warm place (the kitchen should be warm enough if you turned on the oven).
10. Let it rise for at least an hour.
