How to Create Delicious Nut and Cheese Bread: A Step-by-Step Guide

Q: Can I use different nuts for the mixed nuts part?
A: Yes, you can customize the types of nuts according to your preference.

Q: What if I don’t have rum for the cheese filling?
A: You can omit the rum or replace it with vanilla extract for a different flavor profile.

Nut and Cheese Bread


  • For the Bread Dough:
    • High-gluten flour: 600g
    • Milk powder: 30g
    • Ice water: 100ml
    • Ice milk: 200ml
    • Eggs: 2
    • Fine sugar: 90g
    • Fresh yeast: 15g
    • Unsalted butter: 90g
    • Salt: 6g
  • For the Cheese Filling:
    • Cream cheese: 300g
    • Powdered sugar: 50g
    • Rum: 3g
    • Sea salt: 2g
    • Unsalted fermented butter: 30g
    • Light cream: 150g
  • For the Mixed Nuts:
    • Walnut kernels: 100g
    • Cashew nuts: 80g
    • Almond flakes: 80g
    • Sun-dried raisins: 100g
    • Dried cranberries: 80g
    • Raisins: 80g
    • Orange peel dices: 50g
  • Additional Ingredients:
    • Butter: 15g (for greasing molds)
    • Egg wash: as needed
    • Full-fat milk powder: 60g
  1. Mix the bread dough ingredients, except butter and salt, in a mixer at low speed until combined, then knead at medium speed until smooth.
  2. Add butter to the dough, knead at low speed until absorbed, then add salt and continue kneading until the dough becomes smooth and elastic.
  3. Shape the dough into a round, flatten slightly, and place in a baking tray.
  4. Preheat the fermentation box to 28°C with humidity for 1 hour. Once preheated, place the dough inside for the first rise until it doubles in size.
  5. Divide the dough into four equal parts, degas, shape into rounds, and let rest for about 20 minutes.
  6. Grease a 6
    -inch chiffon cake mold with butter and place the rested dough rounds into the molds.
  7. Preheat the fermentation box to 32°C with humidity for 50 minutes. Once preheated, place the dough inside for the second rise until it doubles in size.
  8. Brush the surface of the risen dough with egg wash.
  9. Preheat the oven to 200°C with both top and bottom heat. Once preheated, bake the bread at 150°C (top) and 200°C (bottom) for about 20 minutes.
  10. Once baked, immediately remove the bread from the oven and the molds, and let cool on a wire rack.
  11. Prepare the mixed nuts: Roast the walnut kernels, cashew nuts, and almond flakes at 150°C for about 15 minutes until crisp. Cool and chop into small pieces, then mix with the dried fruits and set aside.
  12. Prepare the cheese filling: Mix softened cream cheese with powdered sugar, rum, and sea salt until smooth. Add softened butter, mix well, then incorporate light cream until the mixture is thick and smooth.
  13. Cut the cooled bread into quarters, making two horizontal cuts in the middle without cutting through.
  14. Spread the cheese filling inside the cuts and on the sides of the bread, then coat the sides with the mixed nuts. Finally, sieve a layer of milk powder over the nuts.
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  • Rich in carbohydrates from the flour and sugar.
  • Contains protein from the nuts, cheese, and eggs.
  • Provides healthy fats from nuts and butter.
  • High in calories due to the combination of nuts, cheese, and butter.