John Myers
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Walnut Yuzu Cakes
The perfect walnut yuzu cakes recipe with a picture and simple step-by-step instructions.
Yeast dough
- 350 g Wheat flour type 550
- 150 g Wheat flour type 405
- 7 g Dry yeast
- 50 g Sugar
- 245 ml Lukewarm water
- 1,5 tsp Salt
- 50 g Soft butter
- 1 Pc. Egg
- Flour for rolling
Walnut filling
- 30 g Butter
- 45 g Maple syrup
- 70 g Chopped walnuts
- 3 tbsp Yuzu Cha / Yuzu Jam
- 1,5 tbsp Cane sugar
- 1 tsp Ground cinnamon
- First sift the flour and mix it with the yeast and sugar. Make a well in the flour. Pour the lukewarm water with the egg into this hollow and knead with the dough hook of the mixer. Then add the softened butter and salt and work everything into a smooth dough with the dough hook for at least 3 minutes. Let the dough rise in a warm place for 40 minutes.
- For the walnut filling, reduce the butter with the maple syrup until a creamy mixture is obtained. Stir in the chopped walnuts.
- After the dough has doubled, knead everything well by hand, possibly kneading in a little more flour until the dough no longer sticks. Then divide into three equal pieces and roll out each into a rectangle (approx. 30×20 cm). Brush one piece of dough with 1 tablespoon of the warmed jam. Mix the sugar with the cinnamon and spread on the dough. Spread the walnut brittle on a third of the dough and roll up from this side. Cut each roll into 6 pieces. Place the pieces of dough with the cut surface facing up in the greased wells of a muffin tray (a 12 and a 6-cup muffin tray) and cover and let rise for 30 minutes. (You can also bake the pieces of dough on a normal baking sheet, but the shape does not stay the same.)
- Preheat the oven to 175 ° C and bake the cakes for about 20 minutes. Let everything cool down and lift out of the muffin tins. Enjoy with good butter and a little yuzu cha.
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