Romanian Traditional Sweet Bread With Walnuts- Cozonac
Sweet Bread with Walnuts (Cozonac) is a traditional Romanian delicacy, featuring a soft, yeast-based dough enriched with eggs and sugar, rolled with a rich, sweet walnut filling, perfect for festive occasions.
Servings: 32 slices
Calories: 319kcal
Ingredients
For the dough:
- 2 tablespoons active dry yeast
- 2 cups whole milk
- 1 ¼ cups granulated sugar
- 5 egg yolks reserve the egg whites for the filling
- 8 cups all-purpose flour
- 1 cup unsalted butter room temperature (or ¾ cup neutral oil, like sunflower oil,canola)
- 2 teaspoons vanilla extract
- Zest from 1 lemon
- 1 teaspoon of salt
- 1 egg beaten for brushing the loaves
- 2-3 tablespoons oil for oiling the table surface and the bowl
For the filling:
- 10 ounces ground walnuts
- 5 egg whites
- ¼ cup rum or 1 teaspoon rum flavor
- ½ cup raisins
- 1 cup granulated sugar
Instructions
Make the Starter:
- Warm up the milk to 110F/44C, add the sugar, and mix to dissolve. Add the yeast and set it aside in a warm, draft-free place for 5 minutes or until frothy.
- Add the lemon zest and vanilla.
Make the dough:
- Measure ¼ cup rum and add the raisins. Set aside until you are ready to make the filling.
- Separate the eggs. For the dough, we will use only the yolks. (The egg white will be used to make the filling.)
- In a small bowl, mix yolks with the salt. Salt is essential in baking. It enhances the taste of the final product. Also, in this case, the salt intensifies the color of the yolks, and the bread will have a slightly yellow, beautiful color. Set aside.
- Meanwhile, sift the flour and place it in a bowl of a stand mixer fitted with a dough hook. Start the mixer on low speed and add egg yolks. Mix slowly while you start adding the milk mixture.
- You will obtain a very soft, sticky dough. Continue to mix while you add the soft butter, little by little. Continue to knead at low speed for 6-8 minutes or until the dough is smooth, elastic, and not sticky anymore.
- Tip: If the mixer gets too hot, stop and let cool for 5-10 minutes, then knead again until you obtain the elastic dough.
- Lightly grease a medium bowl with a bit of oil, add the dough and turn to coat the dough in the oil. Cover with plastic wrap and set aside in a warm, draft-free place for 1 hour or until doubled in size. (according to the temperature in your kitchen, it might take longer)
Make the filling:
- Beat the egg whites frothy, add the sugar, and continue to beat to a soft peak. Fold the ground walnuts and the mixture of raisins and rum gently.
Assemble the loaves:
- Brush four loaf pans with melted butter to grease.
- Punch the center of the dough down with your fist and turn it onto a lightly oiled surface. Knead for 1-2 minutes or until reduced to its original volume.
- Divide the dough into four equal portions. Use a lightly oiled rolling pin to roll out a dough portion to an 8x10 inches(20 cm x 25 cm) rectangle.
- Sprinkle a quarter of the filling evenly over the dough. Starting from a long side, roll up the dough to form a log and enclose the filling. Repeat with the remaining dough portions and filling.
- Place each log into a 9x5 inches baking pan. Cover with a slightly damp kitchen towel and set aside in a warm place for 1 hour or until almost doubled in size.
- Preheat the oven to 350F/180C.
- Brush the tops of the loaves with the whisked egg and sprinkle with the raw sugar.
- Bake for 20 minutes. Reduce the temperature to 330F/170C and bake for a further 30 minutes or until cooked through and the loaves sound hollow when tapped on the top.
- Your oven could be different. Therefore, you might need to bake for another 5-10 minutes or less. Allow the bread to cool in the pan for 5 minutes before turning onto a wire rack to cool (this will take about 1 hour).
- Serve at room temperature, cut into slices and enjoy!
Notes
- Yeast Activation: Ensure your yeast is fresh and active for a good rise. Warm (not hot) milk helps activate the yeast.
- Kneading is Key: Proper kneading develops gluten, which gives Cozonac its texture. If using a mixer, don't overheat it.
- Room Temperature Ingredients: Bring eggs, butter, and milk to room temperature for a smoother dough.
- Weigh for Precision: Use a kitchen scale. Precise measurements are crucial in baking for consistent results.
- Dough Consistency: The dough should be soft and slightly sticky. If it's too dry, add a bit of milk.
- Rising Time: Allow the dough enough time to double in size. This could take longer in cooler temperatures.
- Filling Proportions: Balance the amount of filling to dough – too much filling can make rolling and baking tricky.
- Oven Watch: Every oven is different. Start checking the Cozonac a bit earlier than stated, especially if your oven runs hot.
- Cooling: Let the Cozonac cool before slicing to maintain its structure.
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 42g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 92mg | Potassium: 114mg | Fiber: 2g | Sugar: 17g | Vitamin A: 252IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 2mg
