Mother's Sweet Bread

Mother's Cozonac - a recipe that combines tradition with the love and warmth of home. Every bite of cozonac takes us back in time, bringing cherished childhood memories when the sweet and warm aroma of freshly baked cozonac greeted us at the door. This recipe is a treasure, passed down from generation to generation, and today, I have the pleasure of sharing it with you.

Total preparation time: 4 hours (including rising)
Baking time: 1 hour
Number of servings: 2 cozonacs

Ingredients:

For the starter:
- 100 ml warm milk
- 25 g fresh yeast
- 1 teaspoon sugar

For the dough:
- 700 g flour
- 100 ml warm milk
- 2 eggs
- 40 ml oil
- 20 g margarine
- A pinch of salt
- 100 g sugar
- Grated zest of one lemon

For the filling:
- 350 g ground walnuts
- 20 g raisins
- 2 tablespoons sugar
- 10 ml rum essence

For brushing:
- 1 beaten egg
- Water for kneading
- Oil for greasing the work surface

Preparing the starter - Step 1:

In a small bowl, combine 100 ml of warm milk with 25 g of fresh yeast and 1 teaspoon of sugar. Mix well until the yeast is completely dissolved. Cover the bowl with a clean towel and let the starter rise for 15-20 minutes in a warm place until it becomes frothy. This is a crucial step as it ensures that the yeast is active and ready to make the dough rise.

Preparing the dough - Step 2:

In another bowl, melt the margarine with the oil, being careful not to make it too hot. Separate the egg whites from the yolks. In a large bowl, mix the yolks with 100 ml of warm milk, 100 g of sugar, the melted margarine and oil mixture (which should be warm), and the grated lemon zest. Add a pinch of salt to enhance the flavors.

Step 3:

Beat the egg whites until frothy and incorporate them into the yolk mixture. This will add an airy texture to our dough. Then add the risen starter and gradually incorporate the flour, mixing with a wooden spoon or by hand.

Step 4:

After adding all the flour, knead the dough for about 15 minutes. If necessary, wet your hands with warm water to facilitate kneading. In the end, the dough should be elastic and not stick to your hands. Sprinkle a little flour on top and let the dough rise in a warm place, covered with a towel, for 2 hours.

Filling and baking - Step 5:

Once the dough has risen, grease the work surface with oil. Divide the dough into two equal parts to form the two cozonacs. Roll each piece of dough into a rectangular sheet.

In a bowl, mix the ground walnuts with 2 tablespoons of sugar and 10 ml of rum essence. Sprinkle this mixture over the dough sheet, adding the raisins for extra flavor.

Step 6:

Carefully roll each sheet of dough into a cylinder. Place the cozonacs in baking trays lined with parchment paper. Let them rise for another 30 minutes while the oven preheats to 145 degrees Celsius.

Step 7:

For a golden and appetizing appearance, brush the cozonacs with the beaten egg before placing them in the oven. Bake the cozonacs for 1 hour until they turn golden and the enticing aroma fills the kitchen.

Serving and variations:

Cozonac is served warm, cut into thick slices, and is perfect alongside a fragrant tea or a cup of warm milk. You can also add a drizzle of honey or fruit jam for extra flavor.

If you want to experiment, you can try replacing the walnuts with almonds or hazelnuts, and the raisins with candied fruits. Another interesting variation would be to add ground chocolate to the filling for a truly special cozonac.

Frequently asked questions:

1. What type of yeast is recommended?
We recommend fresh yeast, but you can also use dry yeast, being careful to adjust the quantity (about 7 g of dry yeast for 25 g of fresh yeast).

2. How do I know if the dough has risen enough?
The dough is ready when it doubles in volume and is elastic to the touch.

3. Can I freeze the cozonac?
Yes, the cozonac can be frozen very well. I recommend slicing it before freezing so you can take out only what you need.

Nutritional benefits:

Cozonac is a good source of carbohydrates, providing energy, while walnuts are rich in omega-3 fatty acids, protein, and antioxidants. When consumed in moderation, it can be part of a balanced diet.

Remember, every cozonac you prepare is a story in itself, full of memories and emotions. So, don't rush! Enjoy every step of the process and share it with your loved ones. Cooking is an art, and cozonac is your masterpiece!

 Ingredients: For the starter: 100ml milk, 25g fresh yeast, 1 teaspoon of sugar. For the dough: 700g flour, 100ml milk, 2 eggs, 40ml oil, 20g margarine, a pinch of salt, 100g sugar, grated zest of one lemon. For the filling: 350g walnuts, 20g raisins, 2 tablespoons of sugar, 10ml rum essence. For brushing: 1 egg, water for kneading, oil for greasing the work surface.

 Tags:  sweet bread nut raisins