Nut and Turkish delight cake

The first time I made cozonac was on a December afternoon, more out of curiosity and because I had some free time. I had already made holiday cakes, but I wanted to see how difficult it really is to make the classic cozonac with nuts and Turkish delight, just like my grandparents used to make. I chose a simple recipe with clear steps and followed it as closely as I could. It turned out well on the first try. The process is longer than for other desserts, but not complicated if you respect the timings and have the ingredients at the right temperature.

Quick info

Total time: about 4-5 hours (including rising and cooling)
Servings: 2 large cozonacs (about 20 slices each)
Difficulty: medium (requires patience for kneading and rising)

Ingredients

For the dough:
- 1 kg white flour (I used Dobrogea, other baking flour works too)
- 50 g fresh yeast (one cube of Budafok)
- 250 g sugar
- 500 ml milk (3.5% fat)
- 200 g fat (half melted butter, half oil)
- 5 egg yolks
- 1 teaspoon of salt
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 1-2 teaspoons vanilla essence

For the filling:
- 400 g ground walnuts
- 3-4 tablespoons cocoa
- Sugar to taste (I used about 100-120 g, but it can be adjusted)
- 3-4 egg whites
- Rum essence (1 teaspoon or to taste)
- 300 g Turkish delight, cut into cubes

For brushing:
- 1 egg yolk
- 1-2 tablespoons milk
- Poppy or sesame seeds (optional)

Preparation method

1. Take the flour out in advance, at least 12 hours before, so it’s at room temperature.

2. Sift the flour twice into a large bowl. This step is not strict, but aerating helps with the final texture.

3. Warm the milk together with the sugar and vanilla essence until the sugar completely dissolves. The milk should be warm, not hot.

4. Prepare the yeast: crumble the yeast into a bowl, add 2-3 tablespoons of warm milk and a tablespoon of flour. Mix until you get a paste. Sprinkle a little flour on top and let it sit in a warm place for 10-15 minutes, until the flour cracks on top or you see it has risen.

5. Beat the egg yolks with the salt, lemon zest, and orange zest.

6. In the bowl with the sifted flour, add the risen yeast, the beaten egg yolks, and the rest of the warm milk.

7. Start kneading. Pour the fat (melted butter mixed with oil) into a separate bowl. Don’t pour it directly into the dough; every 2-3 minutes of kneading, dip your hand in the fat and continue kneading. This helps with homogenization and doesn’t unnecessarily overload the dough. Knead for at least 25-30 minutes. In the end, the dough should be smooth, elastic, slightly sticky but should come off your hands.

8. Cover the bowl with a thick towel and let the dough rise in a warm, draft-free place for an hour and a half (or until it doubles in volume).

9. Prepare the filling: mix the ground walnuts with sugar and cocoa. Beat the egg whites until stiff peaks form. Fold in the rum essence and the egg whites into the walnut mixture. You should get a spreadable cream, not too liquid.

10. After the dough has risen, divide it into four equal pieces.

11. Grease the work surface with oil. Take each piece of dough, stretch it by hand (no rolling pin needed), into a sheet 1-1.5 cm thick.

12. Spread the walnut filling evenly, then sprinkle the Turkish delight cubes on top. Roll it tightly.

13. For each cozonac, twist two rolls together (braid them).

14. Place the cozonacs in baking trays lined with parchment paper. Let them rise for another 40 minutes.

15. Brush the surface with egg yolk mixed with a little milk. Sprinkle with poppy or sesame seeds if using.

16. Bake in a preheated oven at 180°C, on the middle rack, for 40-50 minutes (check after 40 minutes with a toothpick – if it comes out clean, they are done). If the surface is browning too much after 30-35 minutes, place a sheet of parchment paper on top.

17. Let the cozonacs sit in the trays for 5-10 minutes, then carefully take them out and let them cool on one side on a rack or a cutting board, so the bottom doesn’t get soggy.

Why I make this recipe often

First of all, the cozonac keeps well and stays soft for a few days. The walnut filling doesn’t leak and doesn’t dry out the dough. If you use good flour and enough fat, it won’t become "chewy" even after two or three days. It can be easily sliced and is suitable for both dessert and breakfast with milk or coffee.

Tips and variations

Tips

- Use only ingredients at room temperature.
- Kneading thoroughly is important – if you’re in a hurry, use a kneading machine.
- Let the dough rise away from drafts, ideally in a warm room.
- Don’t overload with Turkish delight – if you put too much, the dough will fall apart when cut.

Substitutions

- If you don’t have fresh yeast, use 16-18 g of dry yeast.
- Instead of butter, you can use only oil, but the texture will be less rich.
- Turkish delight can be replaced with raisins, cranberries, or nothing at all, just walnuts.

Variations

- You can put cocoa only in the filling or mix a little into the dough.
- For a richer filling, add grated chocolate or small chocolate pieces.
- Without Turkish delight, just use walnuts, hazelnuts, or ground almonds.

Serving ideas

- Simple slices for breakfast, with milk or coffee.
- As a dessert, with a little sweet cream or vanilla sauce.
- Cut into small cubes, alongside fresh fruits or compote.

Frequently asked questions

1. What do I do if the dough doesn’t rise? Check the yeast – if it doesn’t activate in the starter, use another yeast. Make sure the milk isn’t hot and the room is warm. Sometimes you just need to wait longer.

2. Can it be made only with oil, without butter? Yes, but the cozonac will be less fluffy and will have a more neutral flavor.

3. Can I freeze the cozonac? Yes, after it has completely cooled, the cozonac can be frozen in portions. It keeps well for up to two months.

4. How do I know if it’s baked in the middle? Do the toothpick test. If it comes out clean, the cozonac is done. If the surface is brown, but the toothpick comes out wet, cover with parchment paper and let it bake for another 10-15 minutes.

5. How do I avoid it sinking after baking? Let the cozonac cool slowly, on one side or on a rack, so it doesn’t flatten under its own weight.

Nutritional values (per 100 g, estimated)

- Calories: 340 kcal
- Protein: 8 g
- Carbohydrates: 55 g (of which 24-28 g sugars)
- Fats: 10 g (4-5 g saturated)
- Fiber: 2-3 g

Values are indicative and may vary depending on the filling and type of flour.

Storage and reheating

The cozonac lasts 3-4 days at room temperature, wrapped in a thick cotton towel or in a metal box. Don’t keep it in the fridge, it dries out. For reheating, slices can be microwaved for 10-15 seconds or baked for a few minutes in the oven, wrapped in foil to prevent drying out. After freezing, thaw at room temperature in a clean towel.

The recipe is practical, with no complicated steps, and the ingredients are easy to find. The actual working time is moderate; the rest is waiting. If you make it a few times, the process becomes quite relaxing.

Sift the flour in a larger bowl twice to make the cake fluffier. The milk with sugar and vanilla is placed on the heat until the sugar completely dissolves. We prepare the starter: in a bowl, crumble the yeast with a fork, add a little flour and 2-3 tablespoons of the already prepared milk. The milk should be warm, not hot. It should form a paste over which we add a little more flour and let it rise for 10-15 minutes in a warm place or until the flour on top cracks. The egg yolks are mixed with salt and grated lemon and orange zest and added to the flour, along with the risen starter and the remaining warm milk. We start kneading and help ourselves with the warm fat (melted butter + oil). Do not pour the fat into the dough, but just moisten the hand with which you knead in the fat until it is finished. It should be kneaded for about 30 minutes; if you don't have the strength (I am addressing the ladies), put the men to work, they are stronger :). Cover with a clean towel and let it rise in a warm and draft-free place for about 1.5 hours. For the filling, first mix the walnuts with the sugar to determine how sweet the filling should be, then add cocoa, rum essence, and incorporate it into the egg whites foam. After it has risen, divide the dough into 4 equal parts (two for each cake). Take the first piece and spread it with your hand on the oiled countertop, put the filling, top with the chopped Turkish delight, and roll it up. Do the same with the other sheets and braid the cake in two, then place it nicely in the baking tray lined with parchment paper. Let it rise in the trays for about 40 minutes, then brush with egg yolk and a little milk and sprinkle with poppy seeds or sesame and place it in the preheated oven at 180 degrees for about 45 minutes (depends on the oven). When ready, let it rest in the trays for 5-10 minutes (out of the oven) and then carefully remove from the trays and let cool on one side. Enjoy, as I really did!!! The flour should be kept at room temperature the night before!

 Ingredients: Dough: 1 kg Dobrogea flour, 50 g yeast (one yellow Budafok cube), 250 g sugar, 500 ml whole milk (3.5% fat), 200 g fat (oil + melted butter), 5 egg yolks, 1 teaspoon of salt, grated zest of one lemon and one orange, vanilla essence. Filling: 400 g ground walnuts, 3-4 tablespoons of cocoa, sugar to taste, rum essence, 3-4 beaten egg whites, 300 g diced Turkish delight.

 Tags:  walnut cake sweet bread with turkish delight christmas recipes holiday recipes