Royal sweet bread: step by step

Royal Cozonac: a classic recipe full of tradition

Royal cozonac is a symbol of goodness and tradition in many households. This recipe is not just about preparing a delicious dessert, but also about bringing family and friends together. I invite you to join this culinary adventure that will fill your home with aromas of vanilla, nuts, and caramel. Let's get started!

Preparation time:
- Active time: 1 hour
- Rising time: 2 hours
- Baking time: 45 minutes
- Total time: 3 hours and 45 minutes
- Number of servings: 10-12

Ingredients for the dough:
- 2 kg of high-quality flour
- 12-14 eggs (depending on their size), separated
- 500 g of sugar
- Zest from 1-2 lemons
- 2 teaspoons of salt
- 800-1000 ml of milk
- 90-100 g of fresh yeast
- 200 g of melted butter
- 2 bottles of vanilla essence
- A pinch of cinnamon

Ingredients for the filling:
- About 1 kg of walnuts
- 8-10 tablespoons of sugar for the walnuts
- 2 tablespoons of cocoa for the filling
- Rum or rum essence for the walnuts
- Raisins (optional) and sugar for Rosenkranz
- 130 g of butter and 6 tablespoons of sugar for the classic version
- Grease for greasing the trays
- 1 beaten egg for brushing

Step 1: Preparing the night before

Start by preparing your kitchen for a memorable cooking session. It’s important to dedicate your time and focus on the process. If you have a wooden bowl, that’s ideal; otherwise, a large stainless steel bowl will work just as well. Sift the flour and cover it with a cloth to protect it from dust.

Helpful tips:
- Choose a high-quality flour, preferably type 000, which will ensure a soft and fluffy dough.
- You can prepare the walnuts a few days in advance; if they are not shelled, ask someone to crack them and grind them so they are ready the next day.

Step 2: Activating the yeast

In a small bowl, mix the yeast with a tablespoon of sugar and let it sit for a few minutes until it becomes liquid. This step is crucial, as activated yeast will make the dough rise beautifully.

Step 3: Preparing the starter

In a large bowl, beat the egg yolks with the sugar, salt, lemon zest, and vanilla essence. Add 500 ml of warm milk and mix well. In another bowl, scald two tablespoons of flour with a cup of boiling milk, stirring vigorously. Let this mixture cool slightly, then add it to the activated yeast. This is your starter!

Step 4: Preparing the dough

Add the obtained starter to the sifted flour bowl. Mix everything well, then knead the dough. If it is too dry, add more milk until you achieve a smooth consistency. I recommend using a mixer with dough hooks for easier kneading.

Step 5: Rising the dough

Once you have kneaded the dough, place it in a bowl greased with a little oil, cover it with a clean cloth, and let it rise in a warm place for about 1 hour. It should rise and become fluffy.

Step 6: Incorporating the butter

After the dough has risen, melt the butter and gradually add it while constantly kneading. This will make the cozonac extremely soft and aromatic. After you finish with the butter, make the sign of the cross over the dough and let it rise again, this time for 45 minutes.

Step 7: Preparing the filling

In the meantime, beat the egg whites with the sugar until you achieve a firm foam. Add the cocoa and ground walnuts, mixing gently. If desired, you can also add raisins for extra flavor.

Step 8: Shaping the cozonacs

Prepare the trays greased with butter. Divide the dough into portions: for smaller trays, take 400 g of dough each. Roll out each piece of dough on an oiled surface, place the walnut filling, and carefully roll it up. Place the rolls in the trays, allowing them to rise for another 20 minutes.

Step 9: Baking the cozonac

Preheat the oven to 180°C. Bake the 4 smaller trays for about 45 minutes, but don’t forget to check with a toothpick if they are baked (this means the toothpick should come out clean). You can lower the oven temperature after the first 30 minutes to prevent burning.

Step 10: Cooling and serving

Once the cozonacs are ready, let them cool for 5 minutes in the trays. Use a knife to detach the edges, then place them on a platter covered with a clean cloth. This is an important step, as the cozonac must cool completely before being sliced.

Serving suggestion:

Cozonac can be served plain or with a caramel sauce made from caramelized sugar and milk, which adds a sweet and savory note. You can invite family and friends to join the festive table, offering each person a slice of your delight.

Nutritional benefits:

Cozonac is a source of carbohydrates from flour and sugar, but also of proteins from eggs and walnuts, which add fiber and healthy fats. By consuming cozonac occasionally, you can enjoy a tasty treat without neglecting your diet.

Frequently asked questions:
1. Why shouldn’t you slice the cozonac while it’s hot?
Slicing hot cozonac can result in a wet and sticky consistency. Wait for it to cool completely to get beautiful slices.
2. Can I freeze cozonac?
Yes, cozonac freezes very well. Wrap it tightly in plastic wrap, and you can keep it for up to 3 months.
3. How can I customize the recipe?
You can add chocolate, candied fruits, or different types of nuts for interesting variations.

I encourage you to try this royal cozonac recipe and bring a touch of tradition to your kitchen. Appreciate every moment of the process and enjoy the delicious rewards you will achieve!

 Ingredients: Dough: 2 kg of good flour (from the Lancram mill) 12-14 eggs (depending on their size), separated egg whites 500 g of sugar grated zest from one or two lemons 2 teaspoons of salt 800-1000 ml of milk 90-100 g of fresh yeast 200 g of butter Vanilla essence (2 vials) A pinch of cinnamon Filling: About 1 kg of walnuts 8-10 tablespoons of sugar for the walnuts 2 tablespoons of cocoa for the walnuts Rum or rum essence for the walnuts Raisins, sugar, and cocoa for the Rosenkranz Or classic (130 g of butter and 6 tablespoons of sugar) Grease for greasing the trays 1 beaten egg for brushing