Moldovan Cozonac

Moldovan Cozonac: a traditional recipe, full of flavor and warmth, perfect for holidays or to bring a smile to the faces of loved ones. This simple recipe for Moldovan cozonac will guide you step by step to achieve a fluffy dessert with a delicious filling and a golden crust.

Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 45 minutes
Total: 2 hours and 15 minutes
Number of servings: 10-12 slices

Ingredients:
For the dough:
- 500 g type 000 flour
- 250 ml lukewarm milk
- 100 g butter or margarine (melted)
- 100 g sugar
- 4 eggs
- 25 g fresh yeast
- A pinch of salt
- Grated zest of one lemon or orange (optional, for flavor)

For the filling:
- 300 g ground walnuts
- 150 g sugar
- 1-2 tablespoons cocoa powder (optional, for a chocolate flavor)
- 1 teaspoon vanilla extract
- 2 egg whites (to bind the filling)

For brushing:
- 1 egg yolk
- 1 tablespoon milk

Preparation:

1. Start by activating the yeast. Place the crumbled yeast in a bowl, add 2 tablespoons of sugar and rub them together until the yeast becomes liquid. Add 2 tablespoons of lukewarm milk and a little flour, mixing well. Let the mixture rise in a warm place, covered with a towel, for 15-20 minutes.

2. In a large bowl, sift the flour and add a pinch of salt, the remaining sugar, lemon or orange zest, and mix well. Make a well in the center and add the beaten eggs, melted butter, and the yeast mixture. Start mixing the ingredients with a wooden spoon or your hands.

3. Gradually pour in the lukewarm milk and knead the dough well for 10-15 minutes until it becomes elastic and slightly sticky. If the dough is too soft, you can add a little flour, but make sure it doesn’t become too dry. Cover the dough with a damp towel and let it rise for one hour until it doubles in volume.

4. Meanwhile, prepare the filling. In a bowl, mix the ground walnuts with the sugar, cocoa (if using), and vanilla extract. Beat the egg whites until foamy and fold them into the walnut mixture to get a smooth filling.

5. Once the dough has risen, divide it into two equal parts. Roll each part into a rectangle on a floured surface, being careful not to make it too thin. Spread the filling evenly over each sheet of dough, leaving 2 cm at the edges.

6. Roll each sheet into a log, ensuring the filling stays well enclosed. Place the rolls in a buttered loaf pan and let them rise for another 30 minutes.

7. Preheat the oven to 180°C. Beat the egg yolk with a tablespoon of milk and brush the cozonacs with this mixture for a shiny crust.

8. Bake the cozonacs for 40-45 minutes or until they are golden and rise beautifully. Check if they are baked with a toothpick: if it comes out clean, they are ready.

9. Let the cozonacs cool in the pans, then carefully remove them and place them on a rack. They can be served warm or at room temperature, perhaps with a cup of milk or tea for an even more pleasant taste.

Possible variations:
- You can add raisins or candied fruits to the filling for a touch of sweetness.
- If you prefer a more intense flavor, replace the walnuts with almonds or pistachios.

Moldovan cozonac is more than just a dessert; it is a tradition, a symbol of family gatherings. Enjoy it with your loved ones and savor every fluffy slice!

 Ingredients: 1kg flour, 250g sugar, 8 eggs, 50g oil, 1 pack of butter, 400ml milk, 60g fresh yeast, 50ml rum (beverage), walnuts, vanilla, rum essence, lemon zest