Cozonac like at Doina

Cozonac Like Doina – A Classic Holiday Delight

Cozonac is more than just a simple dessert; it is a tradition, a story that brings families together around the table, especially during the holidays. This Doina-style cozonac recipe combines simple ingredients with a well-honed technique, resulting in a final product with an unmistakable flavor and texture. Let’s discover together how to prepare this delicious cozonac, step by step.

Preparation time: 30 minutes
Rising time: 4 hours (2 hours and 2 hours)
Baking time: 1 hour
Servings: 2 large cozonaci

Ingredients for cozonac:
- 2000 g all-purpose flour
- 10 egg yolks
- 100 g lard (or butter, if you prefer)
- 500 ml milk
- 100 g fresh yeast
- 200 g granulated sugar
- 1 tablespoon iodized salt
- Zest of 1 lemon
- 200 ml sunflower oil

Ingredients for the filling:
- 400 g ground walnuts
- 200 g granulated sugar
- 100 g cocoa powder
- 100 g colored Turkish delight, cut into small cubes

Step 1: Activating the yeast
Start by activating the yeast, an essential step for achieving a fluffy cozonac. In a small bowl, add 100 g of fresh yeast, 1 teaspoon of sugar, and 1 teaspoon of flour. Pour in a little warm milk (about 50 ml) and mix well. Cover the bowl with a clean towel and place it in a warm, draft-free spot for about 15-20 minutes, until the yeast becomes frothy and doubles in volume.

Step 2: Preparing the dough
Once the yeast has risen, in a large bowl, add 2000 g of sifted flour, the lemon zest, 1 tablespoon of salt, and the remaining sugar (200 g). In a saucepan, heat 500 ml of milk with 100 g of lard (or butter). Allow it to simmer on low heat for 10-15 minutes, stirring occasionally to prevent sticking. Once the mixture is warm, pour it over the flour and mix well.

Add the yeast mixture and the 10 egg yolks, previously mixed with a little oil. Knead the dough with oil on your hands, striving to create a soft but not sticky consistency. Kneading should last about 1 hour, until the dough becomes elastic and bubbles form.

Step 3: First rise
Cover the dough with a damp towel and let it rise in a warm place for 2 hours, until it doubles in volume.

Step 4: Preparing the filling
Meanwhile, prepare the filling. In a bowl, mix the 400 g of ground walnuts with 200 g of granulated sugar and 100 g of cocoa powder. You can adjust the amount of cocoa according to your personal preferences – more cocoa for a richer flavor!

Incorporate the colored Turkish delight cubes into the walnut mixture, making sure to distribute them evenly. They will add a touch of sweetness and an interesting texture to the cozonac.

Step 5: Shaping the cozonaci
After the dough has risen, divide it into two equal parts. On an oiled surface, roll each piece of dough into a rectangle about 1 cm thick. Sprinkle the filling evenly over the entire surface of the dough, leaving the edges free to avoid leaks.

Roll the dough with the filling to form a tight log. Place the rolls in loaf pans lined with parchment paper or greased with oil. Let them rise again, covered, for 1 hour.

Step 6: Baking
Preheat the oven to 180°C. Before placing the cozonaci in the oven, brush them with a mixture of egg yolk and a little milk for a golden crust. Bake the cozonaci for 50-60 minutes, until golden brown, and when you tap the bottom lightly, it sounds hollow.

Step 7: Syrup and finishing
While the cozonaci are baking, prepare a simple syrup from 1 cup of water and 2 tablespoons of sugar. Boil until the sugar is completely dissolved. Once the cozonaci are ready, remove them from the oven and brush them with the warm syrup. This step will keep the cozonaci moist and enhance the flavor.

Allow the cozonaci to cool on a cooling rack, turning them occasionally to prevent deflation.

Helpful tips:
- Using lard gives the cozonac a special flavor. If you prefer a lighter version, you can opt for butter.
- Avoid using flour to prevent the dough from sticking. Oil is perfect for achieving a manageable dough.
- Vary the filling by adding raisins, chocolate, or vanilla extract for a personal touch.

Nutritional benefits:
Cozonac is a source of carbohydrates, protein (from the eggs and nuts), and healthy fats (from the oil and lard), but it’s important to consume it in moderation, as it is calorie-dense. A medium cozonac contains about 300-400 calories per serving, so enjoy it with pleasure!

Frequently asked questions:
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use 30 g of dry yeast, activating it according to the instructions on the package.

2. How can I keep the cozonac fresh for longer?
Store it in a plastic bag or an airtight container. You can even freeze it by slicing and wrapping it well.

3. Can I make cozonac without nuts?
Absolutely! You can experiment with fillings of dried fruits or even chocolate cream.

Cozonac like Doina is not just a delicious treat, but also a cooking experience that will bring you closer to your loved ones. Try this recipe, share it with your family, and enjoy every delightful slice you prepare. Bon appétit!

 Ingredients: 2000 g white wheat pastry flour, 10 egg yolks, 100 g lard, 500 ml milk, 100 g fresh yeast, 200 g granulated sugar, 1 tablespoon iodized salt, zest from 1 lemon, 200 ml sunflower oil. Filling: 400 g ground walnuts, 200 g granulated sugar, 100 g cocoa, 100 g colored Turkish delight.

 Tags:  sweet bread