Butterfly-shaped sweet bread

Butterfly-shaped cozonaci - an extravagant and delicious recipe, perfect for adding a touch of magic to any festive table or simply to indulge your taste buds. These fluffy cozonaci, filled with poppy seeds and Finetti cream, are not only a feast of flavors but also a visual delight, ideal for impressing family and friends.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 1 hour and 10 minutes
Number of servings: 9-10 butterflies

### Ingredients

For the dough:
- 500 g flour
- 250 ml milk (heated)
- 2 eggs (beaten)
- 70 g margarine (melted)
- 20 g dry yeast
- 150 g sugar
- Zest of one lemon and one orange
- 1 packet of vanilla
- A pinch of salt

For the filling:
- 200 g poppy seeds
- 75 ml milk
- 50 g sugar
- 1 yolk (for brushing)
- 1 tablespoon milk (for brushing)

### Instructions

1. Preparing the filling:
In a saucepan, bring 75 ml of milk to a boil along with 50 g of sugar. Once the milk starts boiling, add the poppy seeds and mix well. Turn off the heat and let the mixture cool. This step is crucial as the poppy seeds will absorb the flavors and create a rich filling. If you want a sweeter filling, you can add a little more sugar.

2. Preparing the dough:
In a large bowl, mix the flour with the dry yeast and a pinch of salt. In another container, combine the warm milk (not hot, to avoid killing the yeast), melted margarine, sugar, and the two beaten eggs. Pour this mixture over the flour and add the lemon zest, orange zest, and vanilla.

3. Kneading the dough:
Start kneading the dough until it becomes elastic and homogeneous, about 10 minutes. This process is essential for achieving the fluffy texture of the cozonaci. Once done, cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until it doubles in volume.

4. Shaping the butterflies:
After the dough has risen, divide it into 9-10 equal pieces. On a floured surface, roll each piece into a thin sheet. Place a tablespoon of the poppy seed filling on each sheet, then fold like a pancake, tucking the edges under the dough. Use scissors to make cuts on both sides of the middle, leaving the top part intact. Then, gently spread the wings of the butterflies.

5. Final proofing:
Place the butterflies on a baking tray lined with parchment paper and let them rise for another 30 minutes. This step will ensure a fluffy and airy texture.

6. Baking:
Preheat the oven to 180°C. In a small bowl, mix the egg yolk with a tablespoon of milk and brush the butterflies with this mixture for a golden and appetizing crust. Bake the butterflies for about 20 minutes or until they turn golden and fluffy.

### Practical Tips

- Filling variations: If you prefer, you can replace the poppy seed filling with ground nuts, chocolate, or fruit jam. Each variation will add a different taste and transform the cozonaci into a personalized dessert.
- Serving: These butterfly cozonaci are delicious warm but can also be served at room temperature. You can sprinkle them with powdered sugar for an impressive visual effect and an extra touch of sweetness.
- Find inspiration: Experiment with different flavored essences or add candied fruits to the filling for an extra burst of flavor.

This butterfly-shaped cozonaci recipe is not only a culinary delight but also a fun activity to spend time with family. Enjoy every step of the process and let your creativity soar in the kitchen!

 Ingredients: 500 g flour 250 ml milk 2 eggs 70 g margarine 20 g dry yeast 150 g sugar lemon zest, orange zest, vanilla Filling: 200 g poppy seeds 75 ml milk 50 g sugar +1 egg yolk 1 tablespoon milk

 Tags:  sweet bread nut mac margarine