Traditional sweet bread
Traditional Cozonac: A recipe full of flavors and memories
Total preparation time: 3 hours (including 1 hour of rising)
Baking time: 45-50 minutes
Number of servings: 10-12
Cozonac is more than just a dessert; it is a true tradition, a symbol of celebrations, and a connection between generations. This traditional cozonac recipe, filled with walnuts, raisins, and Turkish delight, will bring a touch of joy to your kitchen. Whether you prepare it for Easter, Christmas, or any other special occasion, this cozonac will surely be appreciated by all your loved ones.
Ingredients for the dough:
- 500 g wheat flour (ideally type 650)
- 2 whole eggs
- 3 egg yolks
- 200 ml warm milk
- 100 g sugar
- 50 g melted butter
- 25 g fresh yeast
- A pinch of salt
- Vanilla essence (optional)
Ingredients for the filling:
- 300 g ground walnuts
- 3 egg whites (remaining from the dough)
- 150 g sugar (or to taste)
- 100 g Turkish delight, diced
- 100 g raisins (soaked in hot water with rum essence)
- 2 tablespoons rum essence
- Milk, as needed to achieve a homogeneous mixture
Preparation of the cozonac:
1. Preparing the dough:
Start by activating the yeast. In a small bowl, mix the yeast with 1-2 tablespoons of sugar and a few tablespoons of warm milk. Let it sit until a foam forms, about 10 minutes. This step is essential for obtaining a fluffy dough.
2. Mixing the ingredients:
In a large bowl, add the flour, remaining sugar, and salt. Make a well in the center and add the whole eggs, egg yolks, melted butter, and activated yeast. Begin mixing the ingredients with a spatula or your hands, gradually adding the warm milk. Knead the dough for about 10-15 minutes until it becomes elastic and smooth.
3. First rising:
Cover the bowl with a clean towel and let it rise in a warm place, free from drafts, for 1 hour or until the dough doubles in volume.
4. Preparing the filling:
While the dough is rising, prepare the filling. In a bowl, beat the egg whites with the sugar until you obtain a firm foam. Add the ground walnuts, diced Turkish delight, drained raisins, and rum essence. Mix well, then add enough milk to achieve a soft but not too liquid mixture.
5. Shaping the cozonac:
After the dough has risen, sprinkle a little flour on the working surface. Break off a piece of dough (about 1/3 of the total) and roll it out into a rectangle. Spread the walnut filling over the entire surface and roll the dough tightly to form a log. Repeat the process with the remaining dough. Finally, braid the two logs and place them in a baking tray lined with parchment paper.
6. Second rising:
Brush the cozonac with a beaten egg yolk (for a golden crust) and let it rise in the tray for another 15-20 minutes.
7. Baking:
Preheat the oven to 180°C. Bake the cozonac for 45-50 minutes or until golden and passes the toothpick test. If the cozonac browns too quickly, cover it with aluminum foil.
8. Finishing:
Once ready, remove the cozonac from the oven and brush it with a mixture of water, honey, and oil for a tempting shine. Dust with powdered sugar and let it cool on a rack.
Practical tips and variations:
- If you want a more aromatic cozonac, you can add grated citrus zest (orange or lemon) to the dough.
- Instead of Turkish delight, you can use chocolate or candied fruits for a different filling.
- The cozonac can be served with a glass of warm milk or a cup of aromatic coffee for a perfect combination.
Nutritional benefits:
Cozonac is a source of carbohydrates, proteins, and healthy fats (due to the walnuts). Walnuts are rich in omega-3 fatty acids, which help maintain heart health. Raisins add fiber and antioxidants, contributing to a balanced diet.
Frequently asked questions:
1. Can I use whole wheat flour?
Yes, but keep in mind that the texture will be different, and the cozonac will be denser.
2. How do I keep the cozonac fresh?
You can store it in an airtight container at room temperature. It can be frozen, but make sure it is well wrapped.
3. Can I make cozonac without yeast?
It is possible, but the result will not be the same. Yeasts are essential for achieving a fluffy texture.
No matter the occasion, this traditional cozonac will add a special touch to your table. Prepare it with love and enjoy every slice!
Ingredients: For the dough, I use the same ingredients as for the cheese and pudding dough, only instead of 4 eggs, I used 2 whole eggs and 3 yolks. Filling: a large bowl of ground walnuts, the 3 egg whites left from the dough, a few tablespoons of sugar, pieces of Turkish delight, raisins, 2 essence of rum, a little milk.
