Praised sweet bread

Cozonac in the oven: a traditional Romanian dessert, dressed in flavors of walnut, cocoa, and vanilla, that will surely bring joy to everyone's table. This praised cozonac recipe is simple and, although it requires a little time, the result is worth every minute. I will guide you step by step through this process, so you can achieve a fluffy, aromatic cozonac with a perfect texture.

Preparation time: 30 minutes
Baking time: 50-60 minutes
Total time: 90 minutes
Number of servings: 12

Ingredients:
- 500 g wheat flour (use a flour with a higher gluten content for a better texture)
- 250 ml lukewarm milk (not hot, so it won't kill the yeast)
- 100 g sugar (you can adjust the amount to taste)
- 3 egg yolks (make sure they are fresh for better flavor)
- 3 egg whites (which you can use later in other recipes, like meringue)
- 2 tablespoons of oil (sunflower oil is ideal)
- 25 g fresh yeast (or 10 g dry yeast)
- a pinch of salt (about 1/2 teaspoon)
- 200 g ground walnuts (or hazelnuts, for an interesting variation)
- 50 g cocoa (for an intense flavor)
- vanilla essence or lemon zest (for an extra flavor boost)

Step 1: Activating the yeast
In a small bowl, dissolve the yeast in 50 ml of the lukewarm milk, adding a teaspoon of sugar and a tablespoon of flour. Let the mixture sit for 10-15 minutes, until a foam forms. This is a sign that the yeast is active and ready to ferment the dough.

Step 2: Preparing the dough
In a large bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, egg yolks, oil, and the rest of the milk. Start mixing with a wooden spoon or your hands until the ingredients begin to come together.

Step 3: Kneading the dough
Transfer the dough to a well-floured work surface and knead for 10-15 minutes. The dough should become elastic and smooth. If it's too sticky, add a little more flour, but be careful not to overdo it, as a wet dough will lead to a fluffier cozonac.

Step 4: Proofing
Place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

Step 5: Preparing the filling
In the meantime, mix the ground walnuts with sugar and cocoa. Add the vanilla essence or lemon zest to intensify the flavors.

Step 6: Shaping the cozonac
Once the dough has risen, turn it out onto a work surface and divide it into two equal parts. Roll each piece into a rectangle, spread it with the walnut filling, then roll it up tightly. Place the rolls in well-greased loaf pans, leaving a little space for them to rise further.

Step 7: Second proofing
Cover the pans with a towel and let them rise again for 30 minutes.

Step 8: Baking
Preheat the oven to 180°C. The cozonaci bake for 50-60 minutes or until golden brown and sound hollow when tapped lightly on the bottom. If they brown too quickly, cover them with aluminum foil.

Step 9: Cooling and serving
Once done, let them cool in the pans for 15 minutes, then remove them and let them cool completely on a wire rack. Serve sliced, alongside a cup of warm milk or aromatic tea.

Practical tip: You can add raisins or chocolate pieces to the filling for an extra sweet note. This cozonac keeps well sealed in an airtight container, but it is so delicious that it surely won't last long!

Now that you have all the details, you are ready to prepare this delicious praised cozonac! Whether it's for the holidays or a special occasion, this dessert will surely impress everyone. Enjoy!

 Ingredients: 2 teaspoons of salt, 5 egg yolks, 2 egg whites (keep the other 3 egg whites for the walnut filling), 2 teaspoons of oil, 180 g of butter, 200 g of sugar, 320 ml of milk, zest of 2 lemons, 2 sachets of vanilla sugar, rum essence (2 teaspoons/2 vials... or whatever you have), 850 g of flour, 10 g of dry yeast (5 teaspoons) + 3 teaspoons of sugar + 25 ml of warm water. For the cocoa dough you also need: 50 ml of milk, 3 tablespoons of cocoa, 4 tablespoons of sugar, rum and vanilla essence to taste. For the filling: the 3 egg whites, 4 tablespoons of sugar, 2 tablespoons of cocoa, 250 g of ground walnuts, essences to taste.