Cozonac with Double Dough
The cozonac is the traditional Romanian panettone that closely resembles the Italian brioche bread and is filled with chocolate, candied fruit, nuts, etc. This dessert is typical and is never missing from any important celebration (it is prepared for Christmas, Easter, and other less celebrated holidays). In this version, I had fun making two doughs (one classic and the other with cocoa), I combined them, added the cream, and made a braid. With these quantities, you get only one, if you want to make more, increase the quantities!
If you like cozonac also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Cozonac with Double Dough:
- 2 1/4 cups all-purpose flour
- 0.28 oz fresh yeast
- 1 egg yolk
- 1/2 cup milk
- 2 1/8 oz sugar
- 1.5 oz butter
- vanilla
- orange flavor
- lemon zest
- salt
- 2 cups all-purpose flour
- 0.28 fresh yeast
- 1 egg yolk
- 1/2 cup milk
- 2 3/4 oz sugar
- 1 oz unsweetened cocoa powder
- 1.5 oz butter
- vanilla
- orange flavor
- lemon zest
- salt
- 3.5 oz dark chocolate
- 1.5 oz butter
- 0.35 oz unsweetened cocoa powder
- 3.5 oz sugar
- candied fruit (As desired)
- 1 egg yolk
- 1 1/3 tbsp milk
- poppy seeds (Optional)
Steps
For the preparation of the cozonac with double dough watch the video HERE.
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Preparation of the first dough:
In a bowl, crumble the yeast into the warm milk, add the sugar, and let it rest for about 10 minutes. After 10 minutes, add the melted butter, the egg yolk,
Add a pinch of salt, orange flavor, and some lemon zest, and mix. Add the flour and mix and knead until you get a homogeneous dough.
Cover with plastic wrap and let rise for about an hour.
Preparation of the second dough:
In a bowl, crumble the yeast into the warm milk, add the sugar and mix. Let it rest for about 10 minutes.
After 10 minutes, add the egg yolk, some orange flavor, vanilla, lemon zest, the melted butter, and mix. Add the flour.
Add the cocoa and mix and knead until you get a homogeneous dough. Cover with plastic wrap and let rise for about an hour.
Preparation of the cream:
Melt the chocolate with the butter
Add the sugar and the cocoa and mix.
Assembly:
After about an hour, roll out the first dough on a sheet of parchment paper, roll out the second as well.
Place one on top of the other. Roll over with a rolling pin to compact well. Spread the cream on top and spread it over the entire surface.
Add candied fruits as desired. Cut in half and roll both parts to get two rolls. Place them halfway overlapped.
Intertwine them. Move to the mold (the one for plumcake) and cover with plastic wrap, let it rise for another hour.
For brushing:
In a bowl, mix the egg yolk with the milk.
After about an hour, brush the cozonac, then add some poppy seeds on top. Bake at 338°F for about 10 minutes and then at 320°F for another 30 minutes approximately.
Enjoy your meal!
