Cozonac is a Romanian sweet bread prepared during the Christmas period and on various occasions throughout the year in Romania.
This recipe captivated me for two reasons: first, because it belongs to a non-Italian cuisine and I always enjoy experimenting with foreign cuisines, and second, because it is a leavened bread.
Leavened desserts always captivate me, and this year I decided to dedicate some time to Christmas desserts prepared outside Italy. I hope this one captivates you as it did me.
Let’s start preparing it by following all the instructions, and you’ll see how delicious it is!!!
If you decide to replicate my recipe, I will be very happy, and if you like, send me a picture of the recipe you made, and I will post it on my fb page in your name.
Approx. 526 Kcal per person
- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for making Cozonac
- 5.3 oz All-purpose flour
- 1 tsp Fresh yeast
- 3/4 cup Whole milk
- 8.8 oz All-purpose flour
- 1/3 cup Sugar
- 3 Egg yolks
- 1 Orange zest (grated)
- 1 tbsp Rum
- 2.8 oz Butter
- 5.3 oz Walnut kernels
- 1/3 cup Unsweetened cocoa powder
- 2 Egg whites
- 2/3 cup Sugar
- 1 tbsp Rum
- 1 Egg yolk
- 1 tbsp Milk
Tools
- 1 Loaf pan Loaf pan
Preparation of Cozonac
First, dissolve the yeast in the warm milk, then add the flour needed for the starter dough and mix well; the mixture will be a batter, not a dough.
Let rise for about an hour or until it has risen.
Once risen, in a separate bowl (if making the dough by hand), or in a mixer, mix 3 egg yolks, 1 tablespoon of rum, the sugar, and the grated zest of an orange. Finally, add the risen starter dough and gradually add the flour, mixing well until you obtain a soft and homogeneous mixture.
Place the dough in a container to rise until doubled.
Put the butter in a small bowl and set aside to soften.
Place the dough in a container to rise until doubled.
Put the butter in a small bowl and set aside to soften.
Once risen, transfer the dough to a work surface and roll it out with a rolling pin into a thin but not too thin sheet, spread some of the melted butter on top….
……make folds as shown in the picture.
Repeat the process until all the butter is used, finally knead the dough until the butter is fully absorbed…..
to obtain a well-kneaded ball.
At this point, place the dough in a large bowl and let it rise for 2-3 hours in a warm place until the dough has doubled.
In the meantime, prepare the filling by blending the walnuts (not into powder, but into small pieces), mixing them with the egg whites, cocoa, rum, and sugar until you get a soft but not liquid cream and put it in the fridge.
Once risen, transfer the dough to a work surface, create a ball and divide it into two parts to make two equal rectangles about a palm wide….
…..
……..spread the filling over both rectangles, keeping a finger’s width from the edge.
At this point, roll each one along the length…..then twist them in a spiral with the seam facing down.
Transfer everything into a greased and floured loaf pan or a silicone mold like I did.
Let rise again for about an hour, or until it has reached a good rise, then brush with a solution of egg yolk and milk…….
…..bake in a preheated oven at 340°F for about 50 minutes.
