📝 About This Recipe
Originating from the heart of Central European baking traditions, Kornulek is a celebratory yeast bread shaped into a majestic crescent and filled with a rich, spiced walnut paste. This festive loaf is prized for its soft, brioche-like crumb and the deep, earthy sweetness of its filling, making it a centerpiece for holiday tables. Every slice reveals a beautiful swirl of nuts and honey, offering a perfect balance of texture and warmth that evokes the spirit of shared heritage.
🥗 Ingredients
The Yeast Starter (Leaven)
- 1/2 cup Whole milk (warm to 110°F/43°C)
- 2 1/4 teaspoons Active dry yeast (one standard envelope)
- 1 teaspoon Granulated sugar
The Sweet Dough
- 4 cups All-purpose flour (sifted, plus more for dusting)
- 1/2 cup Unsalted butter (softened to room temperature)
- 1/3 cup Granulated sugar
- 3 large Egg yolks (at room temperature)
- 1/4 cup Sour cream (full fat, room temperature)
- 1/2 teaspoon Salt (fine sea salt)
- 1 tablespoon Lemon zest (from one organic lemon)
The Walnut Filling
- 2 1/2 cups Walnuts (finely ground)
- 1/3 cup Honey (mild floral honey)
- 1/4 cup Milk (scalded)
- 1 teaspoon Cinnamon (ground)
- 1 teaspoon Vanilla extract (pure extract)
The Finish
- 1 large Egg (beaten with 1 tbsp water for wash)
- 2 tablespoons Powdered sugar (for dusting after baking)
👨🍳 Instructions
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1
In a small bowl, whisk the warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and 1/3 cup sugar until light and fluffy. Add the egg yolks one at a time, followed by the sour cream and lemon zest.
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3
Gradually add the yeast mixture to the wet ingredients, stirring gently to combine.
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4
Slowly incorporate the sifted flour and salt. If using a mixer, use the dough hook attachment on low speed until the dough starts to pull away from the sides of the bowl.
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5
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes by hand until it is smooth, elastic, and no longer sticky.
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6
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
While the dough rises, prepare the filling: Combine ground walnuts, honey, cinnamon, and vanilla in a bowl. Pour the scalded milk over the mixture and stir until a thick, spreadable paste forms. Let it cool completely.
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8
Punch down the risen dough and roll it out on a floured surface into a large rectangle, approximately 12x18 inches and 1/4 inch thick.
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9
Spread the walnut filling evenly across the dough, leaving a 1-inch border at the edges.
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10
Starting from the long side, roll the dough tightly into a log. Pinch the seam and the ends firmly to seal in the filling.
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11
Carefully transfer the log to a parchment-lined baking sheet and curve it into a crescent (horn) shape. Cover and let rise for another 30-45 minutes.
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12
Preheat your oven to 350°F (175°C). Brush the entire surface of the crescent with the egg wash for a golden, glossy finish.
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13
Bake for 35-40 minutes until the bread is a deep golden brown and sounds hollow when tapped on the bottom.
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14
Allow the Kornulek to cool completely on a wire rack before dusting with powdered sugar and slicing into thick rounds.
💡 Chef's Tips
Ensure your yeast is fresh; if it doesn't foam in step 1, discard and start over with new yeast. For the finest texture, grind your walnuts in a food processor until they resemble coarse sand but stop before they turn into butter. Do not over-scald the milk for the filling; it should just reach a simmer to help the honey and nuts bind. If the top browns too quickly in the oven, tent it loosely with aluminum foil for the last 10 minutes of baking. Room temperature ingredients are crucial for a rich yeast dough to rise properly and maintain a soft crumb.
🍽️ Serving Suggestions
Serve thick slices alongside a steaming cup of Earl Grey tea or dark roast coffee. Pair with a glass of chilled dessert wine, such as Tokaji or Riesling, for a festive evening treat. Enjoy a slice toasted with a thin layer of salted butter for breakfast the next day. Accompany with a side of apricot preserves or plum jam to complement the walnut flavors. For a true holiday experience, serve as part of a traditional European Christmas or Easter spread.