We would like to introduce you with Cozonac which is a festive bread that has been eaten by Romans at Christmas and Easter. We are sharing this recipe with you today to celebrate how much we loved it.
Cozonac is a yeast bread, and even though it is definitely distinctly Romanian, it resembles a lot of other yeast breads originating from different cultures all over Europe and beyond.
INGREDIENTS
Cozonac is a classic, simple, sweetened yeast bread with origins in Romania. Traditionally made during Easter and Christmas, this citrus-scented sweet dough is twisted around a nutty filling, creating a spiral design when baked. The result is a festive loaf bread with a tender and soft crumb.
- Course Brunch or Dessert
- Cuisine European
- Prep Time 3 hours
- Cook Time 1 hour
- Total Time 4 hours
- Servings 18 servings
- Calories 405 kcal
Ingredients
The dough:
- 1 cup milk
- 3/4 cup granulated sugar
- 3/4 cup butter 170 grams, cut up
- 720 grams bread flour 6 cups
- 2¼ teaspoon active dry yeast 8 grams
- 1 tablespoon orange zest grated
- 1 tablespoon lemon zest grated
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon rum
- 1/2 teaspoon salt
The filling:
- 1 cup milk
- 3/4 cup granulated sugar
- 200 grams walnuts or almonds finely ground, about 2 cups
- 1/4 cup rum
- 1 teaspoon orange extract
- 1 tablespoon orange zest
- 1/2 teaspoon ground espresso powder
- 1/4 cup cocoa dutch processed
- 1/2 teaspoon vanilla extract
Topping:
- 1 egg lightly beaten
- 2 tablespoons turbinado sugar
Instructions
The dough:
- In a small saucepan over medium heat, whisk together the milk and sugar.
- Add the butter and stir until butter is almost melted. Remove from heat and set aside.
- In a large mixing bowl of stand mixture, with the paddle attachment, combine about 1½ cups of flour with the yeast.
- Add the milk mixture and combine on low speed for 2-3 minutes. Note: liquid ingredients should be lukewarm
- Allow the mixture to rest for a few minutes.
- In the meanwhile, grate the orange and lemon zest and set aside.
- With the mixer on low speed, add the eggs. Scrape down bowl and mix for about 1-2 minutes.
- Add the vanilla extract, rum and salt.
- Switch to dough hook.
- Add the rest of the flour and knead for a few minutes.
