Cozonac dough made in the bread machine is the simplest way to get a soft, well-worked leavened dough without effort. The bread machine handles the mixing and the first rise, saving time and delivering an elastic dough, ready to be rolled out and filled.
This recipe is intended exclusively for preparing the dough in the bread machine pan. Once the program finishes, the dough can be used to make the classic cozonac, with the filling you prefer and the traditional braided shaping.
In this post you will therefore find only the ingredients and the dough procedure. For filling, braiding and oven baking I refer you to the traditional cozonac recipe, where all steps are explained in detail.
Don’t miss the homemade Cozonac recipe.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 1 Hour 30 Minutes
- Portions: dough for one cozonac
- Cooking methods: No baking
- Cuisine: Romanian
Ingredients for Cozonac dough with the bread machine:
- 1 cup whole milk (warm (about 250 ml))
- 4 cups Manitoba flour
- 1 packet active dry yeast
- 5/8 cup granulated sugar
- 7 tbsp soft butter
- 3 medium egg yolks
- 1/2 organic lemon (grated zest)
- 1/2 organic orange (grated zest)
- 1 teaspoon vanilla extract
- 1 pinch fine salt
Tools for Cozonac dough with the bread machine:
- 1 Bread machine Cecotec
Steps to prepare Cozonac dough with the bread machine:
Place all the ingredients into the bread machine pan in the following order:
– warm milk
– egg yolks
– granulated sugar
– 3 1/2 tablespoons of warm melted butter (about 50 g)
– orange and lemon zest and vanilla
– flour
– fine salt (place in a corner of the pan)
– active dry yeast on top of the flour
A general rule for doughs prepared with the bread machine is to put liquids first, then solids, in the pan.
Start program 10 (for the Cecotec bread machine), the DOUGH program (mixing plus first rise).
After 10 minutes of mixing by the machine
Add the remaining 3 1/2 tablespoons of soft butter, in pieces (about 50 g).
The butter perfectly incorporated into the dough and ready for the rise.
How the dough looks after 1 hour 30 minutes. Now the dough is ready to be used; for the detailed recipe click HERE.
FAQ (Questions & Answers)
Can I prepare the cozonac dough in advance?
Yes, once the bread machine program has finished you can use the dough immediately or store it in the refrigerator for a few hours, well covered, before shaping.
Is it necessary to make a pre-ferment (lievitino) using the bread machine?
No, with the bread machine it is not necessary to prepare a pre-ferment. The dough program properly handles both mixing and the first rise.
What type of flour is recommended for cozonac?
A Manitoba (strong) flour is recommended, suitable for large leavened doughs, to obtain an elastic and well-structured dough.
