Nut cake dessert

The perfect dessert for holidays or any special occasion - walnut cozonac - will surely find its place in the heart of any family. Even though we were not initially die-hard fans of cozonac, this recipe convinced me that its taste and aroma are absolutely irresistible. In the following, I will share with you step by step how to prepare a fluffy and aromatic cozonac that will quickly become a favorite in your home.

Total preparation time: 2 hours
Baking time: 45 minutes
Number of servings: 12

Ingredients

For the dough:
- 500 g flour
- 200 ml warm milk
- 2 egg yolks
- 100 g melted butter
- 150 g sugar
- 25 g fresh yeast or a packet of dry yeast
- 2 packets of vanilla sugar
- Grated zest of one lemon or orange

For the filling:
- 250 g ground walnuts
- 50 g sugar
- 120 ml milk
- 1 teaspoon rum essence
- 1 tablespoon cocoa (optional, for a more intense flavor)

Step by step for a perfect cozonac

Step 1: Preparing the yeast
In a bowl, add the warm milk, a teaspoon of sugar, and a tablespoon of flour. Mix well and add the fresh yeast. If you decide to use dry yeast, it should be mixed directly with the flour. Let the mixture sit for 10-15 minutes until the yeast starts to bubble and rise.

Step 2: Preparing the dough
In another bowl, combine the flour, sugar, egg yolks, vanilla sugar, and grated lemon or orange zest. Mix these dry ingredients well. Once the yeast is ready, add it to the dry mixture. Start kneading the dough, gradually adding the melted butter. Continue kneading until the dough becomes elastic and no longer sticks to your hands or the sides of the bowl.

Practical tips: Make sure the butter is at room temperature before adding it to the dough. This will help with better incorporation.

Step 3: Rising the dough
Cover the bowl with a clean towel and let it rise in a warm place for about 1 hour or until the volume of the dough doubles. It is essential to be patient at this stage, as proper rising will make the cozonac fluffy.

Step 4: Preparing the filling
In a saucepan, bring the milk and sugar to a boil. When the mixture starts to boil, add the ground walnuts and rum essence. Mix well and let the filling cool.

Step 5: Shaping the cozonac
Once the dough has risen, divide it into two equal parts. On a floured work surface, roll each piece of dough into a rectangular sheet. Spread the walnut filling evenly over each sheet. If you want to add a delicious twist, mix a tablespoon of cocoa into the walnut filling of the second roll - this will give it a deep flavor and an attractive appearance.

Step 6: Rolling and braiding
Roll each sheet of dough with filling into a log, then braid the two logs together. Place the resulting cozonac in a loaf pan lined with parchment paper.

Step 7: Baking
Before placing the cozonac in the oven, brush it with an egg yolk and sprinkle sugar on top for a sweet and glossy crust. Preheat the oven to 180°C and bake the cozonac for about 45 minutes. Check the cozonac towards the end, as baking time may vary depending on the oven. The cozonac is ready when it turns golden, and if you tap the bottom of the pan lightly, it sounds hollow.

Serving tips: Allow the cozonac to cool completely before slicing. It can be enjoyed plain, alongside a cup of coffee or tea, or with a spoonful of fruit jam for an extra touch of flavor.

Nutritional benefits
Walnut cozonac is a good source of protein and healthy fats due to the walnuts. Additionally, the eggs and milk contribute to calcium intake and essential vitamins. When consumed in moderation, cozonac can be a nutritious delicacy in the diet.

Frequently asked questions
1. Can I use whole wheat flour?
Yes, you can use whole wheat flour, but the cozonac will have a denser texture. It is recommended to mix whole wheat flour with white flour for optimal results.

2. How can I keep the cozonac fresh longer?
Store the cozonac in an airtight container or wrapped in plastic wrap at room temperature. It can be consumed for a few days, but for long-term storage, you can freeze it.

3. Are there variations of filling?
Absolutely! You can try fillings with poppy seeds, cocoa, Turkish delight, or even chocolate. Each variation will bring a unique note to your cozonac.

Serving suggestions
Cozonac pairs wonderfully with a sweet wine or fruit liqueur to complement a festive meal. You can also use it to make a delicious cozonac pudding by soaking it in milk and adding a bit of sugar and eggs.

Walnut cozonac is not just a recipe; it is a ritual that brings the family together. I hope this recipe has inspired you to try making your own cozonac and that you will discover the joy and flavor of this traditional dessert. Don’t forget to share the result with your loved ones and enjoy every slice!

 Ingredients: Dough: 500 g flour, 200 ml milk, 2 egg yolks, 100 g melted butter, 150 g sugar, 25 g yeast or one packet of dry yeast (Dr. Oetker), 2 packets of vanilla sugar, lemon or orange zest. Filling: 250 g ground walnuts, 50 g sugar, 120 ml milk, rum essence, 1 tablespoon cocoa.

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