Traditional Romanian Cozonac (Sweet Walnut Bread)
Ingredients
For the Dough:
For the Filling:
For Brushing:
Instructions
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Prepare the Yeast Mixture:
- Warm 300 ml milk in a saucepan.
- In a large bowl, mix 2 tbsp flour, half of the warm milk, and 2 tbsp sugar.
- When the mixture is warm, add 35 g fresh yeast, mix well, cover, and let it rise.
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Prepare the Dough:
- In the remaining warm milk, add 150 g sugar, lemon zest, vanilla/rum essence, and 5 egg yolks. Mix well.
- In a large bowl, sift 800 g flour, add 1 tsp salt, and mix.
- Make a well in the center, pour in the yeast mixture, and knead.
- When the dough starts binding, gradually incorporate 80 g butter while kneading continuously.
- Let the dough rest for 15 minutes, then incorporate 4 tbsp oil, folding the dough. Repeat this process every 15 minutes until the dough absorbs all the oil.
- Cover and let it rise for 2 hours, folding once at the 1-hour mark.
-
Prepare the Filling:
- Mix 400 g walnuts, 30 g cocoa, 170 g sugar, and 100 ml milk.
- Add rum essence, divide into 4 equal parts, and set aside.
-
Assemble the Cozonac:
- Once risen, divide the dough into 4 equal parts (makes 2 loaves).
- Lightly oil the work surface and stretch each piece into a rectangle.
- Spread one-quarter of the walnut filling evenly on the dough. Add Turkish delight pieces (if using).
- Roll the dough tightly and seal the ends. Repeat for the second piece.
- Twist two rolls together to form a braid, then place in a parchment-lined loaf pan.
- Let rise for 15-30 minutes.
-
Bake the Cozonac:
- Preheat the oven to 160°C (320°F).
- Brush the top with a mixture of egg yolk and milk.
- Bake for about 1 hour, until golden brown.
Enjoy your homemade Cozonac! Wishing you Happy Holidays!
