Semmering bread

Name: Semmering bread
Total time: 50 min
Yield: about 16 slices
Cuisine: Hungarian
Ingredients: 1 egg; 2 egg yolks; 100 g sugar; 50 g blanched almonds, sliced; 140 g plain flour; 50 g butter, melted and cooled; 60 g dark chocolate, broken into pieces from a bar; 1 teaspoon vanilla extract; 1 pinch of salt; 1 egg for brushing; 1 teaspoon baking powder

Time: 50 minutesabout 16 slicesapprox. 140 kcal / serving (estimated)approx. 3 g protein / serving

Semmering bread is a classic of old Hungarian pastry: an almond and chocolate loaf named after the Austrian mountain resort of Semmering. It is great with tea or coffee, tender and slightly crumbly, with melted chocolate inside. It is simple and needs no rising time.

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Method

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Preheat the oven to 170 °C (155 °C fan). Line a baking tray with baking paper.
With a mixer, beat the egg, egg yolks, sugar and salt for 4-5 minutes until light and fluffy.
Fold in the cooled melted butter and vanilla, then the flour mixed with the baking powder, and the almonds. The dough will be slightly sticky but shapeable; add a little flour if needed.
On a floured board, shape it into two long loaves about 5 cm wide and 2 cm high. Press the chocolate pieces lengthwise side by side into the dough, then close the dough over them.
Place the loaves on the tray, brush with beaten egg and bake for 25-30 minutes until golden brown.
While still lukewarm, cut into 1 cm slices with a serrated knife. Once cool, it keeps in a closed tin for 1 week.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Slice it while lukewarm, as it breaks when cold.
Do not chop the chocolate too finely, so it stays in chunks.
Toasted almonds make it even more aromatic.
It stays fresh in a tin for 1 week.

Frequently asked questions

Can it be frozen?

Yes, even sliced, for 2 months.

With other chocolate?

Milk or white chocolate also works.

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