Cozonac with ricotta and whipped milk

Cozonac with ricotta and whipped milk

Cozonac is a traditional delicacy, full of stories and memories, that delights our senses every time we savor it. Whether we associate it with holidays or joyful moments with loved ones, cozonac with ricotta and whipped milk is an excellent choice to bring a touch of happiness to our days. This recipe is not just a way to use a large piece of ricotta, but also an opportunity to experiment with simple ingredients to create a fluffy and delicious dessert.

Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 40-50 minutes
Total: 2 hours
Number of servings: 16-20

Ingredients needed for the dough (for 2 cozonaci):
- 3 large eggs
- 48 g fresh yeast
- 150 g sugar
- 300 ml buttermilk (can be replaced with yogurt)
- 100 g butter (melted and cooled)
- 830 g flour (type 650 or 000)
- 1/2 teaspoon salt
- Grated zest of one lemon

Ingredients for the filling:
- 750 g ricotta (ideally fresh)
- 4 large eggs
- 5-6 tablespoons sugar (adjust to taste)
- Grated lemon zest
- 2 packets vanilla sugar
- Raisins (optional, but recommended for added flavor)

Ingredients for brushing:
- 1 egg yolk mixed with 2 tablespoons of milk (or water)

Preparation step by step:

1. Prepare the dough: If using a food processor, add the yeast, one tablespoon of sugar, and a little warm buttermilk to the bowl of the processor. Let it sit for 10 minutes until the yeast doubles in volume. If you prefer to knead by hand, do the same in a large bowl.

2. Sifting the flour: In another bowl, sift the flour and sprinkle the salt around the edge. This step will help with good homogenization of the ingredients.

3. Mixing the ingredients: Make a well in the center of the flour and add the sugar, lemon zest, and the yeast mixture prepared earlier. Mix a little, then add the eggs and start kneading. During kneading, gradually add the warm buttermilk.

4. Incorporate the butter: Once the ingredients are well mixed, add the melted and cooled butter. Knead until the dough becomes elastic and no longer sticks to your hands. If using the food processor, let it knead for 5-7 minutes.

5. Rising the dough: Turn the dough into a large bowl, cover with a clean towel, and let it sit in a warm place for about 1 hour or until it doubles in volume. At a comfortable temperature in the house, this will happen quickly.

6. Preparing the filling: While the dough is rising, prepare the filling. Mix the ricotta well with the sugar and vanilla sugar. Add the egg yolks and lemon zest and mix until you get a homogeneous composition. In another bowl, beat the egg whites with a pinch of salt and incorporate them into the ricotta cream. Finally, add the raisins if desired.

7. Shaping the cozonac: After the dough has risen, turn it out onto a lightly floured work surface. Divide it into two equal parts. Roll one part of the dough into a rectangular sheet, then spread half of the ricotta cream over the entire surface. Roll the sheet on the longest side and place the cozonac in a baking dish lined with parchment paper or greased with butter. Do the same with the other part of the dough.

8. Twisted cozonac: If you want to create a more special cozonac, divide the remaining dough into two equal parts, roll out two sheets, and fill them with the remaining cream. Roll them up and twist the formed rolls, then place them in the dish.

9. Final rising: Cover the trays with a towel and let them continue to rise in a warm place for 15-20 minutes to puff up again.

10. Baking: Preheat the oven to 180°C. Brush the cozonaci with the egg yolk mixed with milk. Bake at medium heat for 10 minutes, then reduce the temperature to low and continue baking for 30-40 minutes. Check with a toothpick if they are well baked. If the toothpick comes out clean, the cozonaci are ready.

11. Cooling: After removing them from the oven, let the cozonaci cool in the tray for a few minutes, then transfer them to a rack to cool completely.

12. Serving: Cozonac with ricotta and whipped milk pairs perfectly with a cup of warm milk or a fragrant coffee.

Practical tips:
- Make sure the ricotta is well drained to avoid a wet cozonac.
- If you want a more intense flavor, you can also add a pinch of cinnamon to the filling.
- The variation with raisins is optional, but they add a pleasant sweetness and interesting texture.

Frequently asked questions:
- Can I use regular milk instead of buttermilk? Yes, but the cozonac will have a slightly different texture.
- How can I tell if the yeast is good? If, after mixing it with sugar and warm milk, it forms foam, it is active.
- Can the cozonac be frozen? Absolutely! You can freeze it after it has cooled completely, wrapping it well in cling film.

Calories and nutritional benefits:
Cozonac with ricotta and whipped milk is a good source of protein due to the ricotta and eggs content. Although it is a dessert, consumed in moderation, it can be part of a balanced diet. A serving has approximately 250-300 calories, depending on size and ingredients.

In conclusion, cozonac with ricotta and whipped milk is a simple yet delicious recipe that will surely impress anyone who savors its aroma. Try making it with your loved ones and turn this recipe into a family tradition!

 Ingredients: Dough for 2 sweet breads: 3 eggs, 48 g fresh yeast, 150 g sugar, 300 ml buttermilk, 100 g butter, 830 g flour, 1/2 teaspoon salt, grated zest of one lemon. For the filling: 750 g ricotta, 4 eggs, 5-6 tablespoons sugar, grated lemon zest, 2 packets of vanilla sugar, raisins (optional). For brushing: 1 egg yolk mixed with 2 tablespoons of milk (or water).

 Tags:  sweet bread dough urda buttermilk raisins