Ingredients with Measurements:
- 1 kg all-purpose flour
- 1 cup granulated sugar
- 1 cup milk
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tbsp active dry yeast
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Rolling pin
- Loaf pan
- Pastry brush
Step-by-step instructions:
1. In a small bowl, dissolve the yeast in 1/4 cup of warm milk and let it sit for 5 minutes until it becomes frothy.
2. In the bowl of a stand mixer, combine the flour, sugar, salt, and vanilla extract. Mix on low speed until combined.
3. Add the yeast mixture, eggs, vegetable oil, and remaining milk to the bowl. Mix on low speed until a dough forms.
4. Switch to the dough hook attachment and knead the dough on medium speed for 5-7 minutes until it becomes smooth and elastic.
5. Transfer the dough to a large mixing bowl and cover it with a clean kitchen towel. Let it rise in a warm place for 1 hour until it doubles in size.
6. Preheat the oven to 350°F (180°C).
7. On a floured surface, roll out the dough into a rectangle shape.
8. Sprinkle the crumbled feta cheese and shredded mozzarella cheese over the dough, leaving a 1-inch border around the edges.
9. Roll up the dough tightly, starting from the long side, and pinch the edges to seal.
10. Place the dough into a greased loaf pan and brush the top with a beaten egg.
11. Bake for 45-50 minutes until the top is golden brown and the cheese is melted.
12. Let the cozonac cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 45-50 minutes
Temperature:
Preheat oven to 350°F (180°C)
Serving size:
1 loaf
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 45g
Protein: 10g
Sodium: 400mg
Substitutions for ingredients:
- Feta cheese can be substituted with ricotta cheese or cottage cheese.
- Mozzarella cheese can be substituted with cheddar cheese or gouda cheese.
Variations:
- Add chopped herbs like dill or parsley to the cheese filling for extra flavor.
- Add chopped walnuts or raisins to the dough for a sweet and savory twist.
Tips and tricks:
- Make sure the yeast is fresh and active for the dough to rise properly.
- Cover the dough with a damp kitchen towel to prevent it from drying out while it rises.
- Brushing the top of the cozonac with beaten egg will give it a shiny and golden brown crust.
Storage instructions:
- Store the cozonac in an airtight container at room temperature for up to 3 days.
- To freeze, wrap the cozonac in plastic wrap and then in aluminum foil. Freeze for up to 2 months.
Reheating instructions:
- To reheat, preheat the oven to 350°F (180°C) and bake for 10-15 minutes until heated through.
Presentation ideas:
- Slice the cozonac and arrange it on a platter with fresh herbs and sliced tomatoes.
- Serve it warm with a dollop of sour cream or tzatziki sauce.
Garnishes:
- Fresh herbs like dill or parsley
- Sliced tomatoes
- Sour cream or tzatziki sauce
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of red wine or a cold beer.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it becomes smooth and elastic.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes manageable.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw dough and cheese.
- Store the cozonac in an airtight container to prevent contamination.
Food history:
- Cozonac is a traditional sweet bread in Romania and Bulgaria, usually made during Easter and Christmas.
Flavor profiles:
- The cozonac has a savory and slightly tangy flavor from the feta cheese, balanced by the mild and creamy mozzarella cheese.
Serving suggestions:
- Slice the cozonac and serve it as a snack or appetizer.
- Serve it as a main dish with a side salad or roasted vegetables.
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Region: Romanian