Baigli

Cozonac with Poppy Seed and Walnut Filling

Cozonac is more than just a dessert; it is a symbol of culinary traditions, a recipe that has brought families and friends together during festive moments. Whether you prepare it for a holiday meal or just to indulge yourself, this cozonac with poppy seed and walnut filling promises to be a delicious and comforting choice. In this recipe, I will show you step by step how to achieve a fluffy and aromatic cozonac, perfect for enjoying with loved ones.

Preparation time: 1 hour
Baking time: 40-50 minutes
Total time: 1 hour 50 minutes
Number of servings: 8-10

Ingredients:

For the dough:
- 500 g wheat flour
- 100 g butter at room temperature
- 100 g lard
- 2 egg yolks
- 100 ml warm milk
- 70 g Green Sugar (or 100 g sugar, preferably powdered)
- 1 tablespoon sour cream
- 20 g fresh yeast
- grated zest of one lemon
- rum essence

For the filling:
- 200 g ground poppy seeds
- 200 g ground walnuts
- 100 ml milk
- 2 egg whites
- 100 g Green Sugar (or 200 g sugar)

Extras:
- 1 egg for brushing
- 1 teaspoon ground cinnamon

Preparation:

Step 1: Activating the yeast
We start by gently warming the milk (it should be warm, not hot), then add the yeast along with a tablespoon of Green Sugar or sugar and a tablespoon of flour. Mix well and let the mixture sit covered for 10-15 minutes until it becomes frothy. This is an essential step to activate the yeast, ensuring a fluffy and airy dough.

Step 2: Preparing the dough
Sift the flour into a large bowl and add the lard and butter at room temperature. Mix the two ingredients with your fingertips until you achieve a texture similar to breadcrumbs. In another bowl, beat the egg yolks with the sour cream, the remaining sweetener, and the essences, then add them to the bowl with flour. Then, incorporate the yeast mixture and the grated lemon zest.

Step 3: Kneading the dough
Knead the dough for about 10-15 minutes until it becomes elastic and easily pulls away from your hands. It is important to adjust the consistency of the dough: if it is too sticky, add a little flour; if it is too dry, add a bit of milk. After kneading, cover it with a clean towel and let it rest in the refrigerator for 30 minutes. This resting period helps develop the flavors and texture.

Step 4: Preparing the fillings
Meanwhile, we take care of the fillings. In a bowl, beat one egg white with 50 g Green Sugar or 100 g sugar until it becomes frothy. Add the ground poppy seeds and 100 ml of milk, mixing well to combine. In another bowl, repeat the process for the walnuts, using the remaining egg white and sugar.

Step 5: Forming the cozonacs
After the dough has rested, divide it into four equal parts. Take the first piece and roll it out on a lightly floured surface to obtain a thin sheet. Place half of the poppy seed or walnut filling on the sheet, carefully rolling it to form a log. Make sure to seal the ends well to prevent the filling from leaking out.

Step 6: Placing in the baking tray
Place the first cozonac in a baking tray lined with parchment paper and put it back in the refrigerator. Repeat the process with the other pieces of dough and filling. It is important to place the tray in the refrigerator after each cozonac to prevent the dough from rising.

Step 7: Preparing for baking
Preheat the oven to 180°C. Beat the egg for brushing the cozonacs, then brush each cozonac with a generous layer. Sprinkle ground cinnamon on top for added flavor.

Step 8: Baking
Bake the cozonacs in the preheated oven for 40-50 minutes until they turn golden and pass the toothpick test. If the toothpick comes out clean, the cozonacs are ready! Let them cool in the tray for 10-15 minutes, then transfer them to a wire rack to cool completely.

Step 9: Serving
Cozonac should always be cut after it has completely cooled to avoid crumbling. It can be stored wrapped to prevent it from drying out. I recommend serving it alongside a cup of warm milk or a fragrant tea to enhance the flavors.

Useful tips:
- You can experiment with fillings. For example, instead of walnuts, you can use dark chocolate or dried fruits.
- If you want to give the cozonac an even more special note, you can add a few drops of vanilla essence to the dough.
- For a moister cozonac, you can add a splash of sunflower oil to the filling.

Nutritional benefits:
This cozonac is not only delicious but also a source of energy, thanks to the carbohydrates from flour and sugar. Walnuts and poppy seeds add healthy fats and protein, while milk contributes calcium. However, it is best to consume the cozonac in moderation, considering its sugar content.

Frequently asked questions:
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast. In this case, use about half the amount specified for fresh yeast.
2. How can I tell if the cozonac is baked?
You can do the toothpick test: insert a toothpick into the center of the cozonac; if it comes out clean, it is done.
3. Can I freeze the cozonac?
Yes, the cozonac can be frozen. Make sure it is well wrapped to avoid excessive freezing.

Now you are ready to experiment with this recipe for cozonac with poppy seed and walnut filling. Each bite will be an explosion of flavors and textures, bringing a touch of tradition to your kitchen. So, get to work and enjoy the results!

 Ingredients: -500 g flour -100 g butter -100 g lard -2 egg yolks -100 ml milk -70 g Green Sugar or 100 g sugar (preferably powdered) -1 tablespoon sour cream -20 grams yeast -zest of one lemon -rum essence Filling: -200 g ground poppy seeds -200 g ground walnuts -100 ml milk -2 egg whites -100 g Green Sugar or 200 g sugar Extra: 1 egg + 1 teaspoon cinnamon