Ingredients with Measurements:
- 1 kg all-purpose flour
- 200 g granulated sugar
- 4 eggs
- 200 ml milk
- 200 g unsalted butter, softened
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tbsp active dry yeast
- 200 g raisins
- 200 g chopped walnuts
- 1 egg yolk for egg wash
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Plastic wrap
- Rolling pin
- Baking tray
- Pastry brush
Step-by-Step Instructions:
1. In a small bowl, dissolve the yeast in 100 ml of lukewarm milk and 1 tsp of sugar. Let it sit for 5-10 minutes until it becomes frothy.
2. In the bowl of a stand mixer, combine the flour, salt, and remaining sugar. Mix on low speed until well combined.
3. Add the eggs, softened butter, vanilla extract, and the yeast mixture to the flour mixture. Mix on low speed until a dough forms.
4. Increase the speed to medium and knead the dough for 10-15 minutes until it becomes smooth and elastic.
5. Add the raisins and chopped walnuts to the dough and knead for an additional 5 minutes until they are evenly distributed.
6. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1-2 hours until it doubles in size.
7. Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
8. Punch down the dough and divide it into two equal parts. Roll each part into a rectangular shape, about 1 cm thick.
9. Starting from the long side, roll the dough tightly into a log shape. Place the logs on the prepared baking tray and let them rise for an additional 30 minutes.
10. Brush the top of the cozonac with egg wash and bake for 45-50 minutes until golden brown.
11. Remove from the oven and let the cozonac cool on a wire rack before slicing and serving.
Time:
Preparation time: 30 minutes
Rising time: 2-3 hours
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes 2 loaves of cozonac, serving 8-10 people each.
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 5g
Cholesterol: 65mg
Sodium: 210mg
Total carbohydrate: 52g
Dietary fiber: 2g
Sugars: 16g
Protein: 9g
Substitutions for ingredients:
- You can use any type of dried fruit or nuts in place of raisins and walnuts.
- If you don't have a stand mixer, you can knead the dough by hand.
Variations:
- You can add cocoa powder to the dough for a chocolate cozonac.
- You can add orange zest or lemon zest for a citrusy flavor.
- You can add rum or brandy to the dough for a boozy twist.
Tips and Tricks:
- Make sure the milk is lukewarm, not hot, or it will kill the yeast.
- Don't skip the rising time, as it's crucial for the texture and flavor of the cozonac.
- If the dough is too sticky, add a little bit more flour. If it's too dry, add a little bit more milk.
- You can freeze the cozonac for up to 3 months. To reheat, wrap it in foil and bake in a preheated oven at 350°F (180°C) for 10-15 minutes.
Storage Instructions:
Store the cozonac in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat, wrap the cozonac in foil and bake in a preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation Ideas and Garnishes:
Serve the cozonac sliced and arranged on a platter. You can dust it with powdered sugar or drizzle it with a glaze made of powdered sugar and milk.
Pairings and Suggested Side Dishes:
Cozonac pairs well with coffee or tea. You can serve it with a side of fresh fruit or yogurt.
Troubleshooting Advice:
- If the dough doesn't rise, it could be because the yeast is expired or the milk was too hot.
- If the cozonac is too dry, it could be because it was overbaked or the dough was too dry to begin with.
- If the cozonac is too dense, it could be because it didn't rise enough or the dough was overworked.
Food Safety Advice:
Make sure to wash your hands and all utensils before and after handling the dough. Make sure the cozonac is fully cooked before serving.
Food History:
Cozonac is a traditional Romanian sweet bread that is typically served during holidays and special occasions. It has a rich and buttery texture and is often filled with nuts, dried fruits, or chocolate.
Flavor Profiles:
Cozonac has a sweet and nutty flavor with a hint of vanilla. It has a soft and fluffy texture with a slightly crunchy crust.
Serving Suggestions:
Serve the cozonac as a dessert or a sweet snack. It's perfect for sharing with family and friends during holidays and celebrations.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Romanian