Sweet bread in the bread machine

Cozonacel in the bread machine - a homemade delight

Total time: 3 hours
Preparation time: 15 minutes
Rising time: 30-35 minutes
Baking time: 45-50 minutes
Number of servings: 12

Cozonac is a traditional recipe, rich in history and symbols, often associated with holidays and moments of joy with family. Whether you're looking for a quick dessert or want to impress guests with a simple recipe, this cozonacel in the bread machine is the perfect choice. Its inviting aroma of raisins and Turkish delight, enriched with rum essence and lemon zest, will fill the house with warmth and nostalgia.

Necessary ingredients:
- 250 ml warm milk (boiled and left to cool slightly)
- 2 teaspoons salt (level)
- 3 eggs + 1 for brushing
- 50 ml oil (you can use sunflower or canola oil)
- Zest of one lemon
- 200 g sugar
- 1 packet vanilla sugar
- 750 g flour
- 1 packet dry yeast
- 100 g raisins
- 250 g Turkish delight (cut into slices)
- Rum essence (optional, but recommended)

Step by step for a perfect cozonacel:

1. Preparing the ingredients: Make sure all ingredients are at room temperature, except for the milk, which should be warm. This helps activate the yeast. Before starting, soak the raisins in rum to give them an intense flavor and rich aroma.

2. Adding ingredients to the bread machine: Put all ingredients in the bread machine in the following order: warm milk, eggs (3 in total), oil, lemon zest, sugar, vanilla sugar, salt, flour, and finally, the dry yeast. It is important to put the yeast on top of the flour to avoid direct contact with liquids, which could inhibit fermentation.

3. Covering the yeast: Sprinkle a teaspoon of sugar over the yeast; this will help activate it and contribute to better rising.

4. Machine program: Set the bread machine to the kneading and rising program (Dough). It will do all the hard work for you: knead the dough and let it rise.

5. Preparing the filling: In the meantime, you can take care of the filling. The raisins should now be well-hydrated, and the sliced Turkish delight will add a pleasant texture to your cozonacel.

6. Forming the dough balls: After the machine's program is finished, remove the dough onto a floured surface. Divide the dough into two equal parts (balls). Cover them with a clean towel and let them rise for 15 minutes.

7. Rolling out the dough: Use a rolling pin to roll each ball into a rectangle. Make sure the dough is even to allow for uniform baking.

8. Adding the filling: Sprinkle the pieces of Turkish delight and the hydrated raisins over each rectangle of dough. If desired, you can experiment with other fillings, such as nuts or chocolate.

9. Rolling the cozonac: Carefully rolling, form a cylinder from each rectangle. Make sure the filling stays well wrapped in the dough.

10. Placing in the pan: Place the cozonacs in baking trays, covered with a towel. Let them rise for another 15-20 minutes to puff up slightly before baking.

11. Preheating the oven: Start preheating the oven to 180 degrees Celsius.

12. Brushing the cozonacs: Beat an egg and brush the surface of the cozonacs for a golden and shiny crust.

13. Baking: Place the cozonacs in the oven and bake for 45-50 minutes or until golden and a toothpick inserted in the center comes out clean. The aromas will be inviting!

14. Cooling: Let the cozonacs cool in the pan for a few minutes, then transfer them to a rack to cool completely.

15. Serving: Cut the cozonacs into generous slices and serve them as dessert or a snack. They can be accompanied by a cup of tea or aromatic coffee.

Tips and tricks:
- If you want an even richer aroma, you can add cinnamon or nutmeg to the filling.
- The cozonac is even more delicious if left to sit for a day, as the flavors have time to meld.
- You can store the cozonac in the freezer, cut into slices, for those moments when you crave something sweet.

Nutritional benefits:
This cozonacel contains carbohydrates from flour, proteins from eggs, and fats from oil. The raisins add fiber and vitamins, while the Turkish delight provides an extra energy boost. However, moderation is important due to the high sugar content.

Frequently asked questions:
1. Can I use whole wheat flour? Yes, but you may need to adjust the amount of liquids.
2. What other fillings can I use? Nuts, chocolate, jams, or even dried fruits are excellent options!
3. How can I keep the cozonac fresh longer? You can keep it in a plastic bag at room temperature or in the freezer.

Enjoy every bite of this cozonacel in the bread machine, a true symbol of culinary comfort! Enjoy your meal!

 Ingredients: 250 ml warm milk (boiled) 2 teaspoons salt (grated) 3 eggs (+1 for brushing) 50 ml oil grated zest of one lemon 200 g sugar 1 packet vanilla sugar 750 g flour 1 packet dry yeast 100 g raisins 250 g sour cream rum essence