Walnut Sweet Bread

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.

Remove the sweet bread dough from its packaging and place it on a lightly floured work surface.

Roll or stretch the dough into a rectangular shape, approximately 1/4 inch thick, using a rolling pin or by hand.

Toast the walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant, then coarsely chop them and set aside.

Sprinkle the chopped walnuts evenly over the dough surface, pressing them gently so they adhere.

Starting from one long edge, roll the dough tightly into a log, sealing the seam by pinching it closed with your fingers.

Transfer the rolled dough to the prepared baking sheet, forming it into a ring or coil shape if preferred, or leaving it as a log.

Cover the shaped dough with a kitchen towel and let it rise at room temperature for 5-10 minutes until slightly puffed.

Place the baking sheet in the preheated oven and bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the oven and transfer it to a wire rack to cool for 10-15 minutes before serving.