Walnut Mario (Brios)

This walnut Mario bread (also known as chocolate walnut bread or crispy walnut cocoa bread) is covered in chopped walnuts. The first bite releases a burst of nutty aroma, followed by a rich chocolate flavor that fills your nose – not cloyingly sweet, but a mellow cocoa fragrance. The bread itself is soft yet substantial, chewy yet not tough. The aroma of chocolate and the rich flavor of walnuts intertwine, becoming more flavorful with each bite. The interior is fluffy and delicate. When filled with a light cream cocoa filling, the cream's refreshing touch balances the chocolate's richness, while the crunch of the walnuts adds further texture. One bite offers a perfect balance of crunch, softness, and aroma – so delicious you won't be able to stop eating it!

Ingredients

Steps

First, soften the butter until it's soft enough that you can easily pierce it with chopsticks.
Pour the high-gluten flour, cocoa powder, milk powder, dry yeast, and salt into the mixing bowl and mix well.
Pour in the milk and egg mixture, knead on low speed for 3 minutes, then mix on high speed for 6 minutes, until the dough can be stretched into an 80% membrane.
Add the softened butter and knead on low speed for 3 minutes to fully incorporate the butter into the dough. Then knead on high speed for 8 minutes until a thin, smooth membrane forms (the key to soft bread).
Cover the dough with plastic wrap and let it rise in a 30°C place until it doubles in size.
Crush or smash the walnuts and set aside. Don't crush them too finely; a few small pieces make them more flavorful.
Divide the risen dough into 6 equal portions, roll them into balls, cover with plastic wrap and let them rest for 15 minutes (watch the video if you don't know how).
Take a relaxed dough ball, roll it out into a shape that is wider at the top and narrower at the bottom, then roll it up from the narrow side to the wide side, making sure to seal the seam tightly.
Brush the surface of the dough with egg white, roll it in a baking pan filled with chopped walnuts to coat it completely, and its appearance will be greatly enhanced.
Making the glaze: In a separate bowl, whisk egg whites with sugar until stiff peaks form. Then, mix in almond powder and cocoa powder, stir well, and transfer to a piping bag.
Place the bread dough in the oven with a bowl of hot water next to it to keep it moist, and let it rise until it is 1.5 times its original size. Then squeeze on the prepared sauce and sprinkle with the remaining chopped walnuts (the main goal is to make it delicious and avoid waste).
Preheat the oven. Place the bread dough on the lower-middle rack (I prefer the lower rack so the bottom cooks through without burning the top, but you can also use the middle rack). Bake at 180°C for 25 minutes. If the top browns too much, remember to cover it with aluminum foil.
Listen to the crunchy texture of these Mario walnut pieces! Doesn't it instantly whet your appetite?
(Optional) Filling Tips (Skip if you prefer) If you want to add a filling, don't use heavy Italian buttercream (it contains a lot of butter, and that's what stores use for fillings—it looks nicer). Just whip heavy cream, cocoa powder, and sugar until it reaches 90% stiffness. It has a lighter texture and is less heavy. When eating, simply cut the bread open, pipe the filling on, and you're done! It's delicious 😋 If you want to take it out and store it easily, I suggest not adding a filling.
Buttercream Filling Preparation Steps (Optional, not recommended due to its high oil content): 1. Place softened butter in a large bowl. First, beat with an electric mixer on low speed until smooth and fluffy, then switch to medium speed and beat until the butter lightens in color and becomes fluffy and smooth, about 2 minutes. 2. Mix cocoa powder and powdered sugar evenly, sift once (to avoid lumps), and add to the butter mixture in 2-3 batches. After each addition, beat on low speed until fully incorporated before adding the next batch. 3. Continue beating on medium speed for 1 minute. At this point, the butter mixture will be a little dry. Add room temperature heavy cream in 3 batches, beating thoroughly after each addition until the cream is fully incorporated and there are no lumps or separation.