Syrup-soaked cake

Syrup-soaked cozonac – a traditional dessert that brings joy with every slice! This simple and delicious recipe is perfect for serving with family or at festive gatherings. With a preparation time of about 30 minutes, a baking time of 40-50 minutes, and a total time of approximately 1 hour and 20 minutes, you can create 10 servings of syrup-soaked cozonac that will impress everyone.

The necessary ingredients for a perfect syrup-soaked cozonac are:

- 2 egg yolks
- 1 whole egg
- 5-6 packets of vanilla sugar (about 30 g)
- 1 cup of sugar (about 200 g)
- 1 liter of lukewarm milk
- 1 packet of fresh yeast (25 g) or 7 g of dry yeast
- 1 kg of flour (type 650 is ideal)
- 100 ml of sunflower oil or melted butter (for a richer taste)
- a pinch of salt
- optional: filling (ground nuts, cocoa, raisins)

Step 1: Preparing the dough
Start by dissolving the yeast in 100 ml of lukewarm milk. Add a bit of sugar from the total amount to activate the yeast. Let the mixture sit for 10 minutes until it becomes frothy. Meanwhile, in a large bowl, beat the egg yolks and whole egg with the sugar and vanilla sugar until you achieve a creamy and light-colored mixture.

Step 2: Combining the ingredients
Add the remaining lukewarm milk, oil (or melted butter), and a pinch of salt to the egg mixture. Mix well. Then, incorporate the activated yeast. Gradually add the sifted flour, mixing continuously until the dough becomes smooth and elastic. It is recommended to knead the dough on a floured surface for at least 10 minutes.

Step 3: Letting the dough rise
Form a ball from the dough and place it in a bowl greased with a little oil, covering it with a clean towel. Let the dough rise in a warm place, away from drafts, for about 1 hour or until it doubles in size.

Step 4: Shaping the cozonac
After the dough has risen, divide it into two or four parts, depending on the desired size of the cozonac. If you wish, you can add a filling of ground nuts or cocoa. Roll each piece of dough into rectangles, fill with the chosen filling, then roll tightly.

Step 5: Baking
Place the rolls in greased cozonac molds and let them rise again for about 30 minutes. Meanwhile, preheat the oven to 180°C. Bake the cozonacs for 40-50 minutes, until they turn golden and pass the toothpick test.

Step 6: Soaking
After the cozonacs are baked, prepare a syrup from 500 ml of water and 200 g of sugar, bringing them to a boil. Let the syrup boil for a few minutes, then add vanilla or rum essence for extra flavor. As soon as you take the cozonacs out of the oven, pour the hot syrup over them, allowing them to absorb the delicious flavors.

Serving and variations
Serve the syrup-soaked cozonac warm or at room temperature, sliced thinly. A wonderful idea would be to accompany it with a scoop of vanilla ice cream or a cup of aromatic coffee. You can experiment with various fillings, such as chocolate or candied fruits, to give it a personal touch.

With patience and a little love, your syrup-soaked cozonac will surely be the star of the table!

 Ingredients: 2 egg yolks, 1 whole egg, 5-6 packets of vanilla sugar, 1 cup of sugar with 1 liter of warm milk, 1700 grams of flour, 1 teaspoon of salt, 4 packets of dry yeast, over which 50 ml of oil is poured. Syrup: half a liter of water and about 10 tablespoons of sugar, plus 3 vanilla pods.