Cozonaci Like at Mom's Home

Cozonaci Like at Mom's Home

Cozonac is undoubtedly one of the most beloved and traditional holiday recipes, a symbol of kindness and the warmth of home. Every family has its own recipe, and today I will share with you how to prepare a delicious cozonac, just like mom made it. It may seem intimidating, but with a little patience and perseverance, you will achieve a fluffy and fragrant cozonac that will bring smiles to the faces of your loved ones.

Total preparation time: 3 hours
Preparation time: 1 hour
Baking time: 1 hour
Number of servings: 2 large cozonaci

Ingredients

For the dough:
- 1 kg of flour
- 5 eggs + 3 yolks
- 250 g sugar
- 50 g fresh yeast
- 500 ml lukewarm milk
- 50 g soft butter
- 100 ml oil
- a pinch of salt
- grated zest of 1 orange and 1 lemon
- 1 packet of vanilla sugar

For the filling:
- egg whites from 3 eggs
- 50 g cocoa
- 800 g ground walnuts
- 250 g sugar
- 1 packet of vanilla sugar
- rum essence (to taste)
- 200 g raisins, soaked in warm water

For brushing:
- 1 beaten egg
- 1-2 tablespoons of milk

Preparation Steps

Step 1: Prepare the ingredients
Make sure all ingredients are at room temperature. This is essential for achieving a fluffy dough. Start by dissolving the sugar in the lukewarm milk, adding the orange and lemon zest to infuse the milk with delicious flavors.

Step 2: Activate the yeast
In a small bowl, rub the yeast with a teaspoon of sugar and add 2-3 tablespoons of lukewarm water and 2 tablespoons of flour. Mix well until you obtain a mixture that looks like thick sour cream. Let the mixture rise in a warm place for 15-20 minutes, until it becomes fluffy.

Step 3: Prepare the dough
In a large bowl, sift the flour and make a well in the center. Add the beaten eggs with a pinch of salt, the risen yeast, and the sweetened milk. Mix well, bringing the flour from the edges of the bowl towards the center to incorporate all the ingredients.

Once you have a homogeneous dough, start adding the soft butter and warm oil gradually, mixing constantly. It is important to add the butter and oil in small amounts for better incorporation into the dough.

Step 4: Knead the dough
Knead the dough for about 30 minutes. The secret to a fluffy cozonac lies in thorough kneading, so take your time. You can take a moment to reflect and enjoy the cooking process.

After the dough is well kneaded, let it rise in a bowl covered with a clean towel in a warm place for about 60 minutes, or until it doubles in volume.

Step 5: Prepare the filling
In the meantime, prepare the filling. Beat the egg whites until frothy with sugar, add a pinch of salt, and continue mixing until you achieve a firm foam. Incorporate the cocoa, ground walnuts, vanilla sugar, rum essence, and raisins. If the filling is too thick, you can add a little milk to make it easier to spread.

Step 6: Shape the cozonac
After the dough has risen, turn it out onto a lightly oiled or floured work surface. Divide the dough into four equal parts. Two parts will be used to form the two cozonaci, while the other two parts can be kept for a second round of cozonaci or used to create a different filling variant.

Roll each part of dough into a rectangular sheet using a rolling pin or your hands. Spread the filling evenly over each sheet of dough, then roll the dough tightly, forming a log.

Step 7: Braid and let rise in the pan
After you have formed the logs, braid them nicely and place them in the cozonac pans (the pans should be lined with baking paper). Make sure the pans are not completely filled, as the dough will rise again during baking. Let them rise in the pan for 45-60 minutes.

Step 8: Bake
Preheat the oven to 180 degrees Celsius. When the cozonaci have risen sufficiently, brush them on top with beaten egg mixed with a little milk. This will give them a golden and shiny crust. If you like, you can sprinkle a little ground walnut on top.

Bake the cozonaci for about 60 minutes, or until they turn golden and a knife inserted in the middle comes out clean.

Step 9: Cool
Once they are done, take them out of the oven and sprinkle them with a little cold water. Cover them with a clean towel and let them cool. This step will keep the cozonaci soft and delicious.

Useful Tips

- Patience: Kneading and rising are essential. Don't rush, as a well-risen dough will lead to a fluffier cozonac.
- Chocolate variant: If you are a chocolate fan, you can replace part of the walnuts with chocolate chunks.
- Serving: Cozonac is usually served warm, but it is just as delicious the next day, toasted or with a little butter.

Nutritional Benefits

Cozonac, although a calorie-rich dessert, also contains nutritious ingredients, such as walnuts, which are an excellent source of healthy fats and proteins. Eggs provide protein and vitamins, while milk contributes calcium.

Frequently Asked Questions

1. Can I use dry yeast?
Yes, you can use dry yeast, but you will need about 25 g. Mix the dry yeast with the flour at the beginning of the recipe.

2. How long can I keep cozonac?
Cozonac keeps well in food wrap or an airtight container for about a week.

3. Can it be frozen?
Yes, cozonac can be frozen. Make sure it is well wrapped to prevent freezer burn.

In conclusion, preparing cozonac is a fulfilling activity that brings a touch of tradition and love to every slice. Even if it is your first time attempting to make it, the final result will reward you abundantly! Enjoy!

 Ingredients: For the dough: 1kg of flour, 5 eggs + 3 yolks, 250g sugar, 50g yeast, 500ml milk, 50g butter, 100ml oil, salt, orange and lemon zest, vanilla. For the filling: egg whites from 3 eggs, 50g cocoa, 800g walnut kernels, 250g sugar, vanilla sugar, rum essence, raisins, 1 egg for brushing.

 Tags:  cake with raisins sweet bread raisins flour yeast unt sweet bread recipes