Sweet bread

Nut-filled Cozonac – A traditional recipe that brings the aroma and warmth of home

Preparation time: 30 minutes
Rising time: 40 minutes
Baking time: 40 minutes
Total time: 1 hour and 50 minutes
Number of servings: 2 cozonacs

Cozonac is more than just a dessert; it is a true tradition that connects us to our roots. Whether served during holidays or on ordinary days, this fluffy delight filled with nuts reminds us of the moments spent with loved ones. I will share a detailed recipe to create perfect cozonacs that will fill the house with inviting aromas.

Necessary ingredients:

For the dough:
- 1 kg of wheat flour (choose high-quality flour for the best results)
- 50 g of fresh yeast (or 25 g of dry yeast)
- 500 ml of milk (preferably whole for a richer dough)
- 300 g of sugar (you can adjust the amount to taste)
- 10 egg yolks (these will add a fine texture and beautiful color)
- 150 g of Rama margarine or butter (butter adds superior flavor)
- A pinch of salt (helps balance the sweetness)
- 1 packet of 30 g vanilla sugar
- 1 bottle of 50 ml rum essence
- Zest of 3 lemons (for an extra flavor)
- Oil for kneading the dough

For the filling:
- 300 g of ground walnuts (you can also use other nuts, such as almonds)
- 5 tablespoons of sugar
- 2 tablespoons of cocoa powder (optional, for a more intense flavor)
- 150 ml of milk
- 2 tablespoons of rum essence

Step by step:

1. Preparing the ingredients: Make sure all ingredients are at room temperature. I recommend placing them on a tray for easy access. This will make the cooking process more enjoyable and efficient.

2. Sifting the flour: In a large bowl, sift the flour to aerate the ingredient and remove any impurities. This step is essential for achieving a fluffy dough.

3. Preparing the milk: Boil 250 ml of milk together with 100 g of sugar. Once the sugar has dissolved, let it cool. The hot milk will activate the yeast, and an optimal temperature will ensure proper rising.

4. The starter: In another pot, heat the remaining milk (250 ml) and add the fresh yeast along with 4 tablespoons of flour. Mix well and let the starter rise in a warm place, covered with a towel, for 10-15 minutes. You will notice it will double in volume, indicating that the yeast is active.

5. Kneading the dough: Make a well in the center of the sifted flour and add the risen starter. Mix a little, then add the yolks mixed with a pinch of salt. Continue with the warm milk and remaining sugar, melted margarine (or butter), vanilla and rum flavors, and lemon zest. Knead the dough for 10-15 minutes until it becomes elastic and air bubbles appear.

6. Rising: Cover the dough with a damp towel and let it rise in a warm place, away from drafts, for about 40 minutes or until it doubles in volume.

7. Preparing the filling: In a bowl, mix the ground walnuts, sugar, cocoa (if using), milk, and rum essence. Blend well until you obtain a creamy mixture. If the filling is too thick, you can add a little milk to thin it out.

8. Shaping the cozonacs: After the dough has risen, divide it into two equal pieces. Roll each piece of dough into a rectangular sheet, about 1 cm thick. Evenly spread the walnut filling over each sheet.

9. Rolling: Carefully roll each sheet into a tight cylinder. Place the rolls in loaf pans lined with parchment paper and greased with butter. Let them rise again for about 15 minutes.

10. Preparing for baking: Preheat the oven to 150°C. Brush the cozonacs with beaten egg and sprinkle a little sugar on top for a shiny appearance.

11. Baking: Bake the cozonacs in the oven for 40 minutes or until golden and a knife inserted in the center comes out clean. Let them cool before slicing.

Practical tips:
- Make sure the yeast is fresh; otherwise, the dough will not rise properly.
- The oil for kneading can help achieve a finer texture of the dough; feel free to use it.
- You can experiment with different fillings, such as chocolate, poppy seeds, or raisins to vary the recipe.

Frequently asked questions:
- Why didn’t my cozonac rise? The yeast may be old, or the milk was too hot and killed it. Ensure the yeast is active before using it.
- Can I freeze the cozonac? Yes, the cozonac can be frozen. Wrap it well in cling film before placing it in the freezer.

Delicious combinations: Cozonac pairs perfectly with a cup of warm milk or fruit tea. You can also serve it with vanilla ice cream or fruit jam.

This nut-filled cozonac is not just a dessert but an experience that will fill your heart with joy. Each slice will remind you of the moments spent around the table with loved ones. So, roll up your sleeves and let yourself be carried away by the magic of cooking! Enjoy your meal!

 Ingredients: 1 kg flour, 50 g yeast, 500 ml milk, 300 g sugar, 10 egg yolks, 150 g margarine, a pinch of salt, a 30 g packet of vanilla sugar, a 50 ml bottle of rum essence, zest from 3 lemons, oil for kneading the dough. For the filling: 300 g ground walnuts, 5 tablespoons sugar, 2 tablespoons cocoa, 150 ml milk, 2 tablespoons rum essence.