Cottage Simple Living in the Countryside | Cozy Rainy Days Cooking

Spend a peaceful summer day with me at home, filled with cozy meals, warm moments with my pets who are wonderful friends.
This video is perfect if you enjoy slow mornings, calm routines and cozy evenings.

🍽️ I prepare sweet enriched bread that is made with butter, milk, and eggs and leavened with yeast. It is often flavored with citrus and filled with a sweet walnut chocolate paste for a super fragrant and delicious treat. The walnut paste is swirled in between the dough to create beautiful spirals when the loaf is sliced. Some versions also contain dried fruit, but I decided to try the walnut version.
It is perfect alongside a warm cup of coffee or as a dessert.

INGREDIENTS

Dough
• 1/2 cup (120g) milk
• 6 tbsp (75g) granulated sugar
• 6 tbsp (85g) unsalted butter
• 3 cups (360g) bread flour
• 1/4 tsp salt
• 1 1/4 tsp instant or active dry yeast
• 1 egg + 1 egg yolk
• 1/2 tbsp rum or orange liquor
Filling
• 3.5 oz (100g) walnuts
• 1/2 cup (120g) milk
• 6 tbsp (75g) granulated sugar
• 1/8 cup (30g) orange liquor
• 1/4 tsp salt
• 1/4 cup (30g) cocoa powder
Topping
• 1 egg white (from earlier)

🫖 Take a break with me over a slow cup of coffee, the scent of fresh baking, and little joys that make home feel truly special.

🍰 What you’ll find in this video:

Cozy home scenes on a rainy day

Homemade sweet walnut bread

Slow living & cottagecore atmosphere

Gentle routines and cozy kitchen moments


More content:
www.patreon.com/IreneFireCooking?utm_campaign=crea…


If you enjoy calm home days, seasonal recipes, and handmade touches, don’t forget to like, leave a comment with your favorite dish, and subscribe for more cozy slow living videos. 🥮

Sweet walnut bread
INSTRUCTIONS
 
• In a skillet over medium heat, mix together the milk, sugar, and butter. Stir until the butter is right about to melt. Remove from the stove and let cool to 80-90°F
• In a large bowl of a stand mixer, add the bread flour, salt, yeast, lemon zest, and citrus zest. Mix together.
• Fit the stand mixer with the paddle or dough hook attachment. Pour in the milk mixture while the stand mixer runs on low speed. Once the dough has come together, add in the egg, egg yolk, rum or orange liquor, and vanilla extract.
• Knead for 5 – 10 minutes on medium speed until the dough passes the window pane test. It should pull away from the sides of the bowl and not feel too sticky.
• Cover the dough and let rest for 2 – 2.5 hours in a warm spot until doubled in size.
• While the dough proofs, make your walnut filling.
• Add the walnuts, milk, sugar, orange liquor, orange zest, cocoa powder, and salt to a skillet over medium heat. Whisk until well-combined and let cook until a thick paste forms, stirring constantly.
• Once the dough has doubled in size, divide it into two equal pieces. Take the first piece of dough and roll into a 9 inch x 6 inch rectangle. Spread half the walnut mixture evenly across the whole surface of the dough, making sure not to skimp on the edges. Roll the dough up so you have a 9 inch long roll. Repeat with the second piece of dough

• Grease a baking tin and set aside. Twist the two pieces of dough around each other and place in the baking tin. Cover and let rise until doubled in size, which will take 2 – 3 hours.

• Towards the end of the second proof, preheat the oven to 350°F. Mix together the egg white and milk and brush on the top of the loaf to create a beautiful shiny crust. Sprinkle the top with coarse sugar

• Bake for 45 – 60 minutes until the crust is a deep golden brown and the loaf makes a hollow sound when tapped. The inside temperature should be 190°F.

• Remove from the oven and let cool in the tin for 15 min. Remove from the tin and let cool completely on a wire rack

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