Steamed Dough Cake
Cozonac is a traditional delicacy that reminds us of the moments spent with loved ones, of holidays, and the joy of sharing your culinary creations with others. Over the years, I have discovered that making cozonac is an art that combines patience, love, and a passion for cooking. In this recipe, I will share how to create a fluffy and aromatic cozonac using a steamed dough that gives it a unique texture and long-lasting freshness.
Preparation time: 30 minutes
Rising time: 1h - 1h30
Baking time: 40-45 minutes
Total time: approx. 2h - 2h30
Number of servings: 2 large cozonaci
Ingredients for the dough:
- 1 kg flour (ideally Manitoba flour for better texture)
- 8 egg yolks + 1 yolk for brushing
- 300-350 g sugar
- 200 g soft, fatty butter, cut into cubes
- 2 packets of dry yeast (or 50 g fresh yeast)
- 500 ml milk
- 1 pinch of salt
- 2 packets of vanilla sugar
- Grated zest of one lemon and one orange
Ingredients for the walnut cream:
- ½ cup of milk
- 50 g butter
- 1 packet of vanilla sugar
- 200 g sugar
- 250 g ground walnuts
- 1-2 tablespoons of cocoa
- Breadcrumbs (optional, to thicken the cream)
- Cubes of Turkish delight or Nutella (optional, for extra flavor)
Step by step: Making the cozonac
1. Preparing the ingredients: Make sure all ingredients are at room temperature. This step is essential for achieving a uniform and well-risen dough. It is best to take the ingredients out of the fridge a few hours before starting.
2. Activating the yeast: In a small bowl, mix the yeast with a tablespoon of sugar and 2-3 tablespoons of warm milk. Let the mixture sit for 20 minutes until it becomes frothy. This is a sign that the yeast is active and ready to ferment the dough.
3. Preparing the starter: In a bowl, put 4-5 tablespoons of flour (from the total amount of 1 kg) and pour 150 ml of boiling milk over it. Mix vigorously until you obtain a smooth paste. Let it cool.
4. Mixing the dough: In the bowl of the food processor, add the remaining flour and make a well in the center. Add the cooled starter, egg yolks, sugar, salt, vanilla sugar, lemon and orange zest, and gradually the milk. Start the processor and knead the dough until it becomes smooth and elastic. It should be soft but not sticky.
5. Rising the dough: Transfer the dough to a large bowl greased with oil and cover it with a damp towel. Let it rise in a warm place for 1-1.5 hours until it doubles in volume.
6. Preparing the filling: In a saucepan, bring the milk together with the butter, sugar, and vanilla sugar to a boil until melted. Add the ground walnuts and cocoa, mixing well. Let the mixture cool. If it is too liquid, you can add breadcrumbs to achieve a thicker consistency.
7. Forming the cozonaci: Once the dough has risen, divide it into two. On a lightly oiled surface, flatten each piece of dough into a rectangular sheet. Spread the walnut filling evenly, add pieces of Turkish delight or Nutella on top, and tightly roll the dough to form a log.
8. Braiding the rolls: Carefully braid the two logs, tucking the ends underneath. Place the cozonac in a baking tray lined with parchment paper or greased with butter.
9. Second rising: Let the cozonaci rise in the tray for 20-30 minutes. Meanwhile, preheat the oven to 180°C.
10. Brushing the cozonaci: After they have risen, brush them with a yolk diluted with a little milk to achieve a golden and appetizing crust.
11. Baking: Place the cozonaci in the preheated oven and bake for 40-45 minutes or until they are golden brown and pass the toothpick test. This step is essential: if the toothpick comes out clean, the cozonaci are ready!
12. Cooling and serving: After baking, let them cool in the tray for a few minutes, then transfer them to a rack to cool completely. Before slicing, wait for them to cool completely to achieve perfect slices.
Helpful suggestions and variations:
- You can experiment with different fillings, such as chocolate, jam, or dried fruits.
- If you like a more aromatic taste, add cinnamon to the walnut cream.
- Serving cozonac is a pleasure in itself; you can pair it with a cup of warm milk, tea, or even a sweet wine for an elegant dessert.
Nutritional benefits: Cozonac is a good source of carbohydrates due to the flour and sugar, providing quick energy. Walnuts add protein, healthy fats, and fiber, while milk and butter contribute calcium and vitamins. However, it is best to consume cozonac in moderation, especially since it is a calorie-rich dessert (approximately 350-400 calories per serving).
Frequently asked questions:
- Why is it important for the ingredients to be at room temperature? This helps activate the yeast and achieve even fermentation of the dough.
- How can I keep cozonac fresh longer? Store it in a plastic bag or an airtight container at room temperature, away from moisture.
Cozonac is truly a recipe that brings family and friends together, and each cozonac you make will carry your love for cooking. Try this recipe and enjoy a delicious dessert that will bring smiles to the faces of your loved ones!
Ingredients: Dough: 1 kg flour (preferably Manitoba flour) 8 egg yolks + 1 yolk for brushing 300-350 g sugar 200 g soft, fatty butter, cut into cubes 2 packets of dry yeast or 50 g fresh yeast 500 ml milk 1 pinch of salt 2 packets of vanilla sugar lemon and orange zest Nut cream: 1/2 cup of milk 50 g butter 1 packet of vanilla sugar 200 g sugar 250 g ground walnuts cocoa 1-2 tablespoons of breadcrumbs (optional) and/or diced Turkish delight, Nutella
