Different Nut Cake

 Ingredients: For 1 cozonac: Walnut filling: -1 tablespoon honey -300 g walnuts, ground -1 tablespoon cocoa -100 g sugar -75-100 ml milk -rum essence, to taste Sourdough: -25 g fresh yeast / 7 g dry yeast -50 g unsweetened condensed milk, 4-7% fat -50 g warm milk -100 g flour + 1 teaspoon flour Alternative 1 for sourdough: 25 g sweetened condensed milk, 75 g cow's milk, 100 g flour and 25 g yeast Alternative 2 for sourdough: 100 g full-fat milk, 100 g flour, 25 g fresh yeast / 7 g dry yeast Dough: -sourdough -550 g flour -2 eggs -150 ml unsweetened condensed milk / 150 ml warm full-fat cow's milk -10 g honey -90 g fine granulated sugar -1 pinch of salt -grated lemon and orange zest -vanilla essence -100 g butter, melted and cooled Others: -1 lightly beaten egg yolk with 1 tablespoon milk -granulated sugar, white or brown

Cozonac is a traditional Romanian dessert, a symbol of holidays and joy. We begin the culinary adventure by preparing the dough, a process that requires patience and attention to detail. If you have sweetened condensed milk, combine 50 g of it with 100 g of cow's milk to obtain a creamy base. Also, make sure you have about 50 g of flour on hand, plus 1-2 extra tablespoons, 2-3 tablespoons of oil for kneading, and oil to grease the work surface. It is important that all ingredients are prepared 1-2 hours in advance, allowing them to reach room temperature to facilitate the rising process.

For the walnut filling, melt the honey over low heat, being careful not to let it boil. Then add the ground walnuts, cocoa, and sugar, mixing well. Gradually pour in the milk combined with rum essence, stirring over low heat until you obtain a thick cream. If the filling is too dry, feel free to add 2-3 extra tablespoons of milk, but make sure it remains creamy and well-bound.

The next step is preparing the leaven. Dissolve fresh or dry yeast in slightly warm milk, then gradually add the sifted flour, mixing until you get a creamy composition. Cover the bowl with a clean cloth and let it rise in a warm place for about 45 minutes. After the leaven has risen, add the leaven to the center of the sifted flour, the lightly beaten eggs, warm milk, and honey, kneading until you achieve a uniform consistency. Add the sugar, salt, and flavors, continuing to knead until these ingredients are completely absorbed.

Gradually introduce the melted but not hot butter, kneading after each addition. Transfer the dough to an oiled work surface and continue kneading for at least 30 minutes, until the dough becomes elastic and shiny. Do not add excess flour, but rather grease your hands with oil and continue kneading. The dough will improve over time and will eventually stop sticking.

Once you have a homogeneous dough, shape it into a ball, place it back in the bowl, cover it with a cloth, and let it rise until it doubles in volume. After rising, turn the dough out onto the oiled work surface and divide it into two equal parts. Using your hands, roll each piece into a thick sheet of 2-3 cm, leaving 2-3 cm at the edges ungreased to facilitate rolling. Place half of the filling on each sheet and roll them into logs, sealing the ends well.

Twist the two logs and transfer them to a buttered loaf pan lined with parchment paper, ensuring it extends beyond the edges of the mold. Let the dough rise again for 60-90 minutes in a warm place until it slightly exceeds the edges of the pan. Gently brush with a beaten egg yolk mixed with milk and sprinkle with granulated sugar. Bake in a preheated oven at 180 degrees for about 45-50 minutes, or until the cozonac is beautifully browned.

After baking, remove the cozonac onto a rack and let it cool. Slice it and enjoy it with your loved ones, thus bringing a touch of tradition and joy to every meal.

 Tags:  eggs milk unt flour oil sugar lemon honey cocoa oranges nut christmas and new year's recipes vegetarian recipes recipes for kids sweet bread