Cozonac and orange blossom
The first time I tried to make this orange flower, I accidentally dropped a bit of dough on the floor. It wasn't the end of the world; I quickly picked it up and continued, as the whole house was already filled with the scent of orange peel and yeast. I admit, I'm not the most patient person when it comes to shaping dough, but this is genuinely fun – it feels like playing with playdough. Don't be intimidated by that twisted design; honestly, it's not rocket science. I've seen this picture on Facebook and thought: I won't give up until I make it myself. It doesn't take much work, but you need to be patient while it rises and not get distracted, as this dough really wants to grow in its own way.
Time: including rising and decorating, it takes me about 3 hours from start to finish. For those not running around the house after kids or cats, it might go even faster. From these quantities, you get a small loaf (about the size of a classic cake tin) and a fairly large flower, enough to serve 6-8 hungry people. I'd say the skill level is something like "you'll manage if you know how to knead a bit." It's not the kind of dough that will give you too much trouble.
Ingredients (for the small loaf and large flower)
- 500 g all-purpose flour, sifted – the base, don’t skimp on quality, it helps with rising and texture
- 2 eggs – for binding the dough, they also give a nice color
- 100 g sugar – for flavor, not too sweet, but not dry either
- 70 ml oil – helps with tenderness, don’t skip it, as you’ll notice if you add too little
- 270 ml milk (room temperature, not cold) – for a fluffy texture and to bind well
- 1 packet of dry yeast (7 g) – I don’t use fresh because I've had issues with it not rising sometimes
- a pinch of salt – don’t skip it, otherwise, it will taste bland
- grated zest of one orange (must be untreated and well washed) – adds all the charm
Filling:
- 3-4 teaspoons orange jam or candied orange peel (ideally with sauce, not dry)
- 3-4 teaspoons small candied fruits (I get various ones from Lidl – any you have at home, cherries, papaya, raisins will work)
For brushing:
- 1 egg yolk
- 2-3 teaspoons milk (mixed with the yolk, to prevent burning during baking)
Others:
- baking paper, two pans (one round for the flower, one small for the loaf)
1. I start like this, as I’m eager to let the dough rise: I activate the yeast – I warm 100 ml of milk (not hot!) and add the yeast, a teaspoon of sugar, and one of flour. I mix well and let it sit for about 10 minutes until it bubbles. If it doesn’t bubble, the yeast is dead, so replace it.
2. In a large bowl, I pour the rest of the sifted flour, sprinkle the salt around the edge (not directly over the yeast), and add the grated orange zest all over. I make a well in the center, like for cakes, and add the activated yeast mixture.
3. I add the sugar, then I start pouring in the rest of the milk (also at room temperature), mixing with my hand or a large spoon at first. When it starts to come together, I add the eggs (I beat them slightly with a fork beforehand for easier incorporation).
4. I add the oil only at the end, when the dough is already formed, and knead well (about 10 minutes, but I don’t measure exactly, just go by eye). If you feel like stopping, you can still knead a bit more. It will be hard to get off your hands at first, but don’t add more flour; it will adjust while kneading. The dough should be soft, slightly sticky, but not runny.
5. I cover the bowl with a clean towel and let it rise for 90 minutes in a draft-free place (the oven turned off works, or on top of a cabinet). It doesn’t need to double in size, but it should visibly rise and become airy. If it’s cold in the house, it will rise more slowly.
6. After it has risen, I divide it into two – I leave one piece a bit larger (about 3/5 of the dough) for the flower, and the rest for the small loaf.
7. For the small loaf: I roll out a rectangular sheet (maximum 1 cm thick). I spread orange jam on it, sprinkle candied fruits all over, roll it tightly (like strudel), and place it in the loaf pan lined with baking paper. I cover it and let it rise for about 20-30 minutes.
8. Meanwhile, I prepare the flower: I divide the larger piece of dough into two equal parts. I roll out the first sheet, round, to fit in the round pan lined with paper (about 26 cm in diameter for me). I spread more jam and sprinkle some candied fruits.
9. I roll out the second sheet, the same size, and place it over the first, pressing the edges lightly with my fingers to stick. Using a cup or glass, I make a small circle right in the middle (it shouldn’t be cut, just marked).
10. I cut with a sharp knife, starting from the edge towards the marked circle, first into 8 pieces, then each into two (so 16 rays, don’t complicate it, just try to make them somewhat even). I twist each pair together, in opposite directions, twice each – no need to be precise, no one will mind if they don’t all come out the same.
11. I let them rise for another 20 minutes (covering them with a towel so they don’t dry out).
12. I preheat the oven to 170°C. Before putting it in the oven, I brush everything with the egg yolk mixed with milk, being careful not to distort the design.
13. I bake for about 25-30 minutes, or until golden and beautiful. If it seems to be burning on top, cover it with aluminum foil for the last 10 minutes.
14. After baking, I take it out onto a rack and let it cool for at least 15 minutes, otherwise, it will break when cut. The loaf and flower can be eaten warm, but I prefer them after they have completely cooled and the flavors have settled.
15. If there are leftovers, I keep them at room temperature, wrapped in a towel or in a plastic box (more on that at the end).
Why do I play with this recipe quite often? Honestly, it’s one of the most fun ones when you feel like making something different from classic bread. It works for holidays, of course, but I also make it when I get a craving for orange or want to use up old jam from the fridge. Plus, it looks amazing on the table; people always ask me, "how did you make that design?" And my child tears off a petal and makes me bake more because they love the fluffy texture. Basically, there’s no need for a special occasion, but for birthdays or Easter, I’ve baked two or three trays.
Tips, variations, and serving ideas
Tips
- Don’t skip the yeast activation step, even if you’re using dry. It’s risky with old batches.
- Don’t rush the rising. If the dough is too cold or hasn’t risen enough, it will be denser.
- For twisting, any thin-bladed knife works, but it should be sharp; otherwise, you’ll pull the dough.
- If you want, sprinkle a bit of granulated sugar on top before baking, it will caramelize slightly on the surface.
- Lightly oiling your hands while kneading helps prevent sticking.
Substitutions and adaptations
- Lactose-free? Use plant-based milk (almond, soy) and margarine or whole oil, not butter.
- I haven’t tried gluten-free, but I believe it can work with a gluten-free bread mix – expect a less fluffy texture.
- No eggs? It’s possible, but it will be paler; compensate with a bit of turmeric in the dough for color. For brushing, just use plain milk.
- Instead of candied orange peel, you can use apricot jam (it’s different, but still works). Any candied fruits can be used, including raisins or dried cranberries.
Variations
- You can make all the dough into a flower if you don’t want a loaf – shape two smaller flowers.
- If you’re not in the mood for shaping, make two filled rolls and place them side by side in the pan, following the classic loaf method.
- For a different flavor, lemon zest can also be used, or a combination of orange and lemon.
- If you want it to be “vegan,” replace the milk with water and the eggs with a bit of mashed boiled potatoes (this gives structure).
Serving ideas
- It’s great with coffee in the morning. A bit of butter on top when warm makes for a lovely breakfast.
- Paired with strong coffee or cinnamon tea, it’s unbeatable.
- For dessert after a meal, with a bit of whipped cream or Greek yogurt.
- I’ve also taken it to work; it keeps well for a day or two.
Frequently asked questions
My dough turned out too soft, what should I do?
If it’s still early, add a tablespoon or two of flour. If you’ve already kneaded it and it’s risen, don’t overwork it; just use more flour on the surface when shaping. Keep in mind that it will tighten up during rising.
How do I know it’s baked well in the middle?
The simplest way is to insert a toothpick into the thicker part – if it comes out clean, it’s done. Be careful, as the small loaf bakes faster than the flower.
Can I use fresh yeast?
Yes, but use about 25 g and proceed the same way – mix it with sugar, flour, and warm milk at the beginning. I use dry because I always have it in the cupboard.
Can it be frozen?
Yes, after completely cooling, portion it and place it in well-sealed bags in the freezer. To defrost, leave it at room temperature and then 5 minutes in the oven or microwave.
How to keep it soft?
I keep it wrapped in a thick towel or airtight box. If left exposed, it dries out quickly. You can also add a slice of apple in the box to help prevent drying.
Can I make just a roll/loaf without the flower?
Sure, use all the dough for two smaller rolls or one large one, and place it in a classic loaf pan.
Nutritional values (approx, per serving from 16)
A quarter of the flower has about 250 kcal, with 6 g fat, 44 g carbohydrates, and 6 g protein. The sugar isn’t much for a dessert, but if you add more jam, it adds up. It also has fiber from the orange peel and candied fruits. It’s not the most “diet-friendly,” but it’s not a calorie bomb either. For a homemade dessert, it’s fine – if you use plant-based milk and reduce the sugar, you’ll lower the calories a bit, but the taste won’t differ much. If you eat two slices, I don’t think you’ll feel like you’ve broken any diet, let’s be honest.
How to store and reheat
It’s best kept at room temperature wrapped in a clean towel; it stays good for 2-3 days without hardening. I don’t recommend the fridge, as it turns rubbery. If you want to reheat it, a slice in the microwave for 10-15 seconds or in the oven at 120°C, covered with foil, for another 7-10 minutes. If it’s dried out too much, sprinkle a few drops of milk on it beforehand. If frozen, take it out the night before and leave it at room temperature. Any leftover flower can be torn into pieces and made into bread pudding if it’s really not being eaten. For me, it hardly lasts, usually disappearing on the first day.
All ingredients must be at room temperature. We put the yeast to rise in 100 ml of warm milk mixed with a teaspoon of sugar and a teaspoon of flour. We sift the flour into a bowl, add the salt and orange zest, then make a well in the center and pour in the risen yeast. We knead by hand, gradually adding the warm milk mixed with sugar. We add the eggs and finally the oil. We finish kneading when the dough no longer sticks to our hands. We cover it and place it in a warm spot away from drafts for about 1.5 hours. We divide the dough into two parts, with the one for the flower being slightly larger. First, we roll out the sheet for the conosancel, spread it with a few tablespoons of candied orange peel from 'Bunatati din Natura' which also has sauce (or you can use orange jam), then sprinkle with candied orange peel and other small candied fruits (I bought them at Lidl). We roll it up and place it in a small loaf pan lined with baking paper. We let it rise for about 20-30 minutes. In the meantime, we prepare the flower. We divide the remaining dough into two. We roll out the first sheet on a floured surface and place it in a round baking dish lined with baking paper. Just like before, we spread and sprinkle with orange and candied fruits. Then we roll out the second sheet and place it over the first, pressing down around the edges to seal it slightly. We take a cup and make a circle in the center, then divide the dough into 8 pieces, then each piece is cut again, effectively into 16 pieces. We take two strips and twist them in opposite directions, two times each. See the picture. We let it rise for about 20 minutes. We brush the loaf and the flower with egg yolk mixed with milk and bake them in a preheated oven at 170 degrees for about 25 minutes or until they are nicely browned on top. We take them out of the oven and let them cool slightly before serving. We can use just the orange zest mixed with orange jam; it has a wonderful taste.
Ingredients: 500 g flour 2 eggs 100 g sugar 70 ml oil 270 ml milk 1 packet of dry yeast a pinch of salt grated zest of one orange Filling: a few teaspoons of orange marmalade or candied orange peel that also contains marmalade 3-4 teaspoons of candied fruits for each (sweet bread and flower) For brushing: 1 egg yolk with 2-3 teaspoons of milk
