How to make
Heat the milk to 100°F (37°C). Dissolve the yeast, 0.2 oz (5 g) of sugar and 0.7 oz (20 g) of flour in 4 tbsp (60 ml) of it. Mix to a paste and let it activate.
Lightly beat the egg yolks with the salt and separately melt the butter and lard with the vanilla over very low heat.
In a blender, grind the sugar with the citrus peels (no white parts).
Sift 1.1 lb (500 g) of flour into a bowl and make a well. Pour the warm but not hot fat (lard and butter), the beaten egg yolks, the flavored sugar, 1 cap of rum, the remaining milk and finally the fermented, frothy mixture with the yeast.
Knead the dough if possible in a food processor or mixer with dough attachments, because it will be quite sticky by hand and will take more time and effort. The goal is to knead for a long time - at least 10 minutes, so that the dough becomes elastic. More flour can be added if necessary, but not too much, so that Easter bread dough does not become hard.
During the kneading process, add a spoonful of oil every 2 minutes.
Shape it into a ball and leave it in a greased bowl for 1 hour in a warm place. Cover the bowl with cling film.
Grab the risen dough at one end and pull up to spread it out nicely. You will see how clearly formed threads stand out. Fold, turn 190°F (90°C) and do the same with the other end. After this procedure, leave it to rest for 10 minutes and repeat 2 more times, then rest again for 30 minutes.
During this time, prepare the filling. For it, beat the egg whites well (save some for spreading at the end). Grind the walnuts and sugar and mix with the cocoa and rum.
Mix all the ingredients, being careful not to let the egg whites lose their volume. Rather, you should get something like cocoa cream.
Divide the Easter bread dough into two equal parts. On a greased surface, roll out one half in the shape of a 14x8″ (35x20 cm) rectangle. Spread the filling leaving 1″ (2-3 cm) from the edges. Place the other half of the dough stretched to the same dimensions on top and spread with more if you have any filling left.
Roll it into a roll, cut it and arrange it in a baking pan about 80°F (26 cm) in diameter. Mine was a bit smaller and the Easter bread started to come out as it baked, so be aware of that.
It is possible that because of the soft dough and most of the filling, this type of shaping is difficult for you, so you can choose another method that is convenient for you. If you want an oblong shape, use one with a capacity of 2 liters.
Leave it to rise one last time until well risen, about 1 hour. Then spread with the slightly beaten egg white and sprinkle with sugar, slightly moistened with alcohol if desired.
Bake at 320°F (160°C) for 10 minutes, then increase to 340°F (170°C) for another 30 minutes. If it darkens a lot on top, put a layer of aluminum foil.
Remove the baked Easter bread from the oven and wait 15 minutes before removing it from the mold.
When the Easter bread with chocolate has completely cooled, you can cut and serve it.
From experience, I say that this Easter bread with walnut and cocoa filling is even tastier the next day!
Enjoy and happy holidays!
