Sweet bread

Cozonac with walnut and cocoa filling - a traditional recipe full of flavor and history

Cozonac is a dessert that combines tradition with taste, often associated with holidays and special moments spent with loved ones. This recipe for cozonac with walnut and cocoa filling is not just a delicacy, but also a testament to the culinary art passed down through generations. By making this cozonac, you will bring not only delicious flavors into your kitchen but also pleasant memories and moments of conviviality.

Preparation time

- Preparation time: 30 minutes
- Rising time: 1.5 - 2 hours
- Baking time: 1 hour
- Total time: approximately 3 hours
- Number of servings: 10-12 servings

Necessary ingredients

*For the dough:*

- 1 kg of flour
- 4 large eggs
- 250 g of sugar
- 100 g of oil
- 1 cube of fresh yeast (about 25 g)
- 1 cube of butter (100 g)
- 1 teaspoon of salt
- Warm milk (about 300 ml)
- Flavorings: 2 packets of vanilla sugar, rum essence, vanilla essence

*For the filling:*

- 300 g of ground walnuts
- 100 g of cocoa
- Grated zest of one lemon
- Flavorings: 1 packet of vanilla sugar
- 100 g of Turkish delight (cut into small cubes)

Nutritional information

This cozonac is a good source of carbohydrates from flour and sugar, protein from eggs and nuts, as well as healthy fats from oil and butter. Wholemeal flour could be a healthier option, providing fiber and micronutrients. It is important to note that a serving of cozonac can contain about 350-400 calories, depending on the ingredients used.

Step by step for a perfect cozonac

1. Sifting the flour: Start by sifting the flour into a large bowl. This step not only helps to remove impurities but also aerates the flour, which will contribute to achieving a fluffier dough.

2. Preparing the starter: Take a handful of flour from the bowl and scald it with hot milk. Mix well until you obtain a smooth paste. This will become the base for the starter. Divide this mixture in two: add half over the remaining flour, while the other half is left to cool slightly.

3. Activating the yeast: When the starter mixture is warm (not hot!), add the yeast. Sprinkle with a little warm milk and mix well. Dust a little flour on top and let it rise for about 20 minutes in a warm place, away from drafts.

4. Preparing the dough: In another bowl, separate the eggs. Mix the yolks with salt and flavorings. Add the yeast mixture over the remaining flour, along with sugar, yolks, and melted butter. Start kneading the dough, gradually adding milk until all the flour is incorporated. Be careful! The dough should not be too soft; it should be elastic and hold its shape.

5. Incorporating the oil: Once the dough is well kneaded, add the oil gradually. Continue kneading until the oil is completely incorporated. This step will give the cozonac a fine and fluffy texture. Let the dough rise in a warm place, covered with a towel, for 1.5 - 2 hours or until it doubles in volume.

6. Preparing the filling: In the meantime, prepare the filling. In a bowl, mix the ground walnuts, cocoa, lemon zest, and vanilla sugar. Add the cubes of Turkish delight for extra texture and flavor.

7. Shaping the cozonaci: After the dough has risen, divide it into two. Roll each piece on a floured surface into a rectangle. Spread the walnut and cocoa filling evenly on each sheet of dough. Roll each sheet tightly, then braid the two rolls.

8. Final rising: Place the cozonaci in trays lined with parchment paper and let them rise for another hour. It is important for the dough to reach the edge of the tray.

9. Baking: Preheat the oven to 180 degrees Celsius. Bake the cozonaci for about an hour, or until golden. You can check if they are done by inserting a toothpick in the middle; if it comes out clean, the cozonac is perfectly baked.

10. Cooling and serving: Once done, let the cozonaci cool on a rack. You can serve them warm or at room temperature, sprinkled with powdered sugar for a festive look.

Serving suggestions

Cozonac pairs perfectly with a warm tea or aromatic coffee. You can also combine it with vanilla ice cream or caramel sauce for a decadent dessert.

Possible variations

This cozonac recipe can be adapted according to your preferences. You can replace the walnut and cocoa filling with a mixture of poppy seeds or melted chocolate. Additionally, adding raisins or candied fruits can bring a fruity and sweet note.

Frequently asked questions

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast. In this case, use about 7 g of dry yeast and follow the same steps for activating it.

2. How can I tell if the dough is well kneaded?
The dough is well kneaded when it becomes elastic and no longer sticks to your hands. You can test its elasticity by stretching a piece of dough; if it stretches without breaking, it is ready.

3. How long can I keep the cozonac?
Cozonac keeps well at room temperature for 3-4 days. You can wrap it in plastic wrap to maintain its freshness.

4. How can I avoid the dough becoming too wet?
Make sure to respect the proportions of the ingredients and use quality flour. Also, if you want to achieve a less wet dough, you can adjust the amount of milk.

Cozonac with walnut and cocoa filling is not just a recipe, but a culinary experience that delights the senses. Whether you prepare it for a holiday or simply to indulge yourself, you will bring joy in every slice. Enjoy!

 Ingredients: Dough: 1 kg flour, 4 eggs, 250 g sugar, 100 g oil, yeast the size of a walnut, 1 cube of butter, 1 teaspoon salt, flavorings (vanilla sugar, rum essence, vanilla....) Filling: walnut kernels, cocoa, flavorings, zest of one lemon, Turkish delight.