Easter Sweet Bread

Traditional walnut cozonaci - a flavorful and traditional Easter recipe

Cozonaci are undoubtedly one of the most beloved traditional desserts, especially during the Easter holidays. These fluffy cozonaci, filled with aromatic walnuts and enriched with raisins, citrus peels, and a touch of cocoa, are not just a culinary delight but also a true story of family traditions. Making cozonaci brings a sense of community and joy, and each bite transports you to a world of beautiful memories. Come with me and discover how to prepare these delicious cozonaci at home, step by step!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 2 large cozonaci

Ingredients

For the dough:
- 1 kg of flour (preferably type 000, for a fluffier cozonac)
- 50 g of fresh yeast
- 5 large eggs (at room temperature)
- 5 tablespoons of sugar (plus 1 teaspoon for the starter)
- 300 ml of warm milk (about 37°C)
- 1 pinch of salt
- 200 ml of oil (sunflower or olive)
- 1 tablespoon of vanilla sugar
- 100 ml of warm water for the starter

For the filling:
- 5 tablespoons of sugar
- 8 tablespoons of walnuts (ground)
- 3 tablespoons of cocoa
- Orange peel (optional, for extra aroma)
- Lemon peel (optional, for a fresh taste)
- Raisins (soaked in rum essence, for extra flavor)
- Rose Turkish delight (cut into cubes, for a touch of sweetness)
- 1 egg yolk (for brushing)

Preparing the starter

1. Start by preparing the starter, an essential step to achieve a fluffy and airy cozonac. In a small bowl, crumble the yeast and mix it with 100 ml of warm water. Add 1 teaspoon of sugar and a little flour (about 2-3 tablespoons). Mix well until you get a smooth paste.
2. Cover the bowl with a clean towel and let it sit in a warm place for 15-20 minutes, until the mixture becomes frothy and doubles in volume.

Preparing the dough

3. Once the starter is ready, in a large bowl, add the remaining sugar, oil, eggs, salt, and warm milk. Mix the ingredients well.
4. Add the risen starter and gradually start incorporating the flour, sifting it in. Knead the dough until it becomes elastic and no longer sticks to your hands. This may take about 10-15 minutes, but don’t rush – kneading is the secret to a successful dough.
5. Shape the dough into a ball and place it in a bowl greased with a little oil. Cover it with a towel and let it rise in a warm place for about 1 hour, or until it doubles in volume.

Preparing the filling

6. In the meantime, prepare the filling. In a bowl, combine the ground walnuts, sugar, and cocoa. If desired, add the orange and lemon peels to enhance the flavors.

Shaping the cozonaci

7. After the dough has risen, sprinkle a little flour on the work surface and divide the dough into 4 equal portions. Roll out the first portion of dough into a rectangular sheet, about 1 cm thick.
8. Evenly sprinkle the walnut, sugar, and cocoa mixture over the sheet. Add the soaked raisins and the diced Turkish delight.
9. Roll the dough tightly, forming a log, then twist it gently to give it a beautiful texture. Repeat the same process for the second portion of dough.
10. Place the braided cozonaci in trays lined with parchment paper. Cover them again with a towel and let them rise for 15-20 minutes.

Baking

11. Preheat the oven to 180°C.
12. Before placing them in the oven, brush them with the beaten egg yolk for a golden and shiny crust.
13. Bake the cozonaci for about 40 minutes, or until they turn golden on top and pass the toothpick test (insert a toothpick into the center of the cozonac; if it comes out clean, they are ready).

Serving and storing

14. Let the cozonaci cool in the trays for 10 minutes, then transfer them to a cooling rack. It is important that they cool completely before slicing, to avoid crumbling.
15. You can serve the cozonaci warm, with a cup of milk or a fragrant tea, or let them cool and enjoy them at breakfast, alongside a fruit jam.

Useful tips and variations

- Enriching the filling: You can add chopped chocolate, nuts, or even candied fruits, depending on your preferences.
- Vegan version: To adapt the recipe to a vegan diet, you can replace the eggs with a mixture of water and flax seeds (1 tablespoon of ground flax seeds + 3 tablespoons of water = 1 egg).
- Storing the cozonaci: They store well at room temperature, in an airtight container, for a few days. If you want to freeze them, make sure they are completely cooled before wrapping them in plastic wrap.

Nutritional benefits

Cozonaci are rich in carbohydrates due to the flour content, while walnuts add a dose of healthy fats and protein. If you choose to add dried or candied fruits, you will also get a source of essential vitamins and minerals.

Frequently asked questions

1. Can dry yeast be used instead of fresh yeast?
Yes, you can use dry yeast. A 7 g packet of dry yeast is equivalent to about 25 g of fresh yeast.

2. What should I do if the dough doesn’t rise?
Check the temperature of your ingredients. Yeast needs warmth to activate. Make sure the starter is well risen and that the dough is left in a warm place, away from drafts.

3. How can I tell when the cozonaci are ready?
The toothpick test is the simplest. If the toothpick comes out clean, the cozonaci are ready. Also, listen to them: a hollow sound when tapped is a good sign that they are baked.

Cozonaci with walnuts are a perfect choice for the Easter table and beyond. Enjoy every step of their preparation, and the final result will be a delicious dessert, full of memories and traditions. Enjoy your meal!

 Ingredients: for 2 sweet breads: 1 kg flour; 50 g yeast; 5 eggs; 5 tablespoons sugar; 300 ml warm milk; a pinch of salt; 200 ml oil; 1 tablespoon vanilla sugar; 100 ml warm water for the starter; for the walnut cream: 5 tablespoons sugar, 8 tablespoons walnuts, 3 tablespoons cocoa; Orange peel in a jar, lemon peel, raisins, Turkish delight; 1 egg yolk for brushing.