Cozonac 'bouquet of Roses'

 Ingredients: 1 portion of dough for sweet bread (see: Sweet Bread in the machine) Filling: 300 g ground walnuts (I used a mix of walnuts and hazelnuts) 200 g breadcrumbs 300 g sugar (I only used 230 g) grated lemon and orange peel, to taste raisins (optional) vanilla essence or vanillin rum to taste Other oil for greasing the work surface 1 egg white 2-3 tablespoons of chopped walnuts 3-4 tablespoons of apricot jam

Today I played a little with my culinary talent, preparing a sweet bread and coliva for a special upcoming event. My first attempt at making sweet bread took place some time ago when I made one for a memorial service. Unfortunately, the sweet bread didn't turn out as I had hoped, but I adapted and created some dough roses that I applied on top of the unsuccessful part. My coliva turned out excellent, and since then, whenever I feel like playing a bit or when a special occasion approaches, I choose to make the sweet bread in this creative form.

The basic recipe for the sweet bread dough is the 'Machine Sweet Bread', which I will detail below. The filling is similar to that used in nut rolls, but with a more intense flavor. In the first step, I prepare the dough, which I can knead by hand, with a mixer, or in a bread machine. If I opt for a method other than the bread machine, it is essential to use warm milk, not cold, as specified in the recipe. After preparing the dough, I let it rise in a warm place, covered with a clean towel, away from cold drafts.

As the dough rises, I take care of the filling. For this, I grind walnuts (300g) and chop the rest of the walnuts, and if I don't have breadcrumbs already ground, I prepare those as well. I start by boiling a glass of water, and when it comes to a boil, I take it off the heat and gradually pour it over the breadcrumbs, mixing constantly. It is important that the breadcrumbs do not become liquid but only get scalded. Then, I add the ground walnuts, sugar, grated lemon and orange zest, vanilla, and put everything on the heat, stirring continuously to avoid sticking to the bottom of the pot. This mixture is cooked until the sugar completely melts, resulting in a delicious walnut paste.

If I use raisins, I soak them in a little rum to flavor them, and then I add them to the walnut paste, mixing well and setting the filling aside. In the meantime, the dough has risen, so I turn it out onto a lightly oiled surface and knead it again for 1-2 minutes. The next step is to assemble the bouquet of roses. I cut small pieces of dough and shape them into petals, creating a center for the flower from a strip of dough. I place the petals around the center, sticking them with egg white.

In a round oiled pan, I place a piece of dough (0.5 mm thick) on the bottom and stick the roses on top, being careful to leave space between them to allow them to rise beautifully. In the empty spaces between the roses, I add the filling, carefully lifting the petals to place it, then letting them return to their place. After arranging everything in the pan, I spread apricot jam with a teaspoon, carefully brush everything with egg white, and sprinkle chopped walnuts. I cover with oiled plastic wrap and let it rise.

Finally, we bake at medium temperature until the sweet bread turns golden. After it is baked, I take it out of the oven and let it sit in the pan for about 15 minutes, then I turn it onto a rack to cool. This recipe is not only delicious but also a wonderful way to bring a touch of creativity to the kitchen.

 Tags:  eggs oil sugar fruits lemon oranges nut christmas and new year's recipes vegetarian recipes recipes for children sweet bread pasta recipes