Sponge cake with scalded dough
Cozonac with scalded dough: A traditional delicacy
Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 2 cozonaci
Cozonac with scalded dough is a traditional recipe, rich in flavor and history, that combines the sweet flavors of walnuts and raisins with the fluffy texture of the dough. This recipe is not only a symbol of celebrations but also a testament to the skill of creating something truly special. It is perfect for enjoying with loved ones, as well as for gifting during festive moments.
Ingredients for the dough:
- 1 kg flour
- 1 teaspoon salt
- 50 g fresh yeast
- 500 ml milk
- 3 whole eggs
- 3 egg yolks
- 350 g sugar
- 150 ml oil
- vanilla essence (to taste)
- zest of one lemon
Ingredients for the filling:
- 250 g ground walnuts
- 3 egg whites
- 3 tablespoons cocoa powder
- 3 tablespoons milk
- 3 tablespoons sugar
- rum essence
- raisins (to taste)
- Turkish delight (to taste)
Ingredients for brushing:
- 1 egg yolk
- 1 tablespoon milk
- sugar
- poppy seeds
- sesame seeds
Step-by-step preparation:
1. Sifting the flour: Start by sifting the flour together with the salt in a large bowl. This step is essential for achieving a fluffy dough, as the air added to the flour will contribute to a better texture.
2. Preparing the milk: Pour the milk into a saucepan and add the sugar. Bring it to a boil, stirring constantly until the sugar completely dissolves. It is important not to boil the milk too hard, otherwise, it will lose its properties.
3. Activating the yeast: In a small bowl, mix the yeast with one tablespoon of sugar, one tablespoon of flour, and 50 ml of warm milk (from the 500 ml used earlier). Let the mixture sit for 10-15 minutes to activate the yeast. Activated yeast will make your dough rise beautifully.
4. Beating the eggs: Use a mixer to beat the 3 whole eggs and the 3 egg yolks. This will help achieve an airy and rich texture in the dough.
5. Mixing the ingredients: When the milk starts to boil, gradually pour it over the sifted flour, continuously stirring with a wooden spoon to avoid lumps. Then add the activated yeast and beaten eggs, continuing to mix. Finally, add the vanilla essence and lemon zest to flavor the dough.
6. Incorporating the oil: Heat the oil in a small saucepan for about 2 minutes over low heat. Begin kneading the dough with the palm of your hand (not with your fist!), gradually adding the warm oil. Knead the dough for about 10 minutes until it becomes elastic and smooth. If you feel the need, you can add a little extra flour, but be careful not to overdo it.
7. Rising the dough: Cover the bowl with a clean towel and let it sit in a warm room for about an hour to rise. The dough should double in volume. This is a perfect time to prepare the filling.
8. Preparing the filling: In another bowl, beat the egg whites with a pinch of salt. Gradually add the sugar, continuing to beat until you achieve a firm foam. Incorporate the ground walnuts, cocoa, milk, and rum essence. Gently mix with a wooden spoon until all ingredients are well combined.
9. Shaping the cozonac: Once the dough has risen, divide it into two equal parts. On a work surface greased with oil, roll out the first part of the dough into a rectangle. Place half of the walnut filling on the dough, leaving free edges. Add Turkish delight and raisins on the sides and in the middle. Carefully roll the dough, ensuring the filling stays inside, and place it in the prepared baking pan.
10. Repeat the process: Repeat the same process for the second part of the dough. Let both cozonaci rise in the pan for another 30 minutes.
11. Preparing for baking: Preheat the oven to 180 degrees Celsius. Brush the cozonaci with the egg yolk and milk mixture. Sprinkle sugar, poppy seeds, and sesame seeds on top for a crunchy and flavorful crust.
12. Baking: Bake the cozonaci for 60 minutes or until golden and when touched, they sound hollow. An effective way to check if they are baked well is to perform a toothpick test; if it comes out clean, the cozonac is ready.
13. Cooling: After removing them from the oven, let them cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
My personal tip: If you want to add a touch of originality, you can experiment with different types of nuts or add chopped chocolate to the filling. Additionally, the cozonac is delicious served with a warm tea or aromatic coffee, making it perfect for a Sunday brunch or to be enjoyed with family and friends.
Nutritional benefits: Cozonac with scalded dough is rich in carbohydrates, proteins, and healthy fats from nuts. Cocoa adds antioxidants, while raisins provide a good source of fiber.
Frequently asked questions:
- Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast, but you will need to adjust the amount (about one-third of the amount of fresh yeast).
- What other fillings can I use? You can use chocolate, poppy seeds, or various candied fruits, depending on your preferences.
- How can I keep the cozonac fresh longer? I recommend storing it in an airtight container or in a cloth bag at room temperature.
Now that you have all the secrets, all that’s left is to get to work and indulge your taste buds with this special cozonac! Enjoy!
Ingredients: 1 kg flour, 1 teaspoon salt, 50 g fresh yeast, 500 ml milk, 3 eggs, 3 egg yolks, 350 g sugar, 150 ml oil, vanilla essence, lemon zest. Filling: 250 g ground walnuts, 3 egg whites, 3 tablespoons cocoa, 3 tablespoons milk, 3 tablespoons sugar, rum essence, raisins, Turkish delight. For brushing: 1 egg yolk, 1 tablespoon milk, sugar, poppy seeds, sesame seeds.
