Sweet bread with Turkish delight

Name: Sweet bread with Turkish delight - Albertina J.
Ingredients: 1 kg flour; 1 cube of yeast; 2 egg yolks; 2 vanilla sugars; 1 teaspoon of rum essence; 2 tablespoons of lemon zest; 100 g granulated sugar; 3 tablespoons margarine; 1 teaspoon salt; 500 ml milk; 2 tablespoons oil; 1 egg for brushing the cake; 500 g fruit jelly.

Dessert - Sweet bread with Turkish delight by Albertina J. - Recipia

Cozonac with Turkish Delight I made this cozonac with Turkish delight after my daughter-in-law, Danuta, asked me for it. It's not the first time I've prepared it, and it always turns out fluffy, sweet, with that filling that fits well into the soft dough. It's the recipe I use every time I want something classic, without surprises in rising or baking. Quick Info Total time: approximately 3 hours Preparation time: 40-50 minutes (including kneading and shaping) Baking time: 40 minutes Servings: 2 large cozonaci (about 16-20 slices) Difficulty: medium Recipe type: traditional dessert, suitable for holidays or weekends Ingredients 1 kg flour 1 cube of yeast (approximately 40-50 g) 2 egg yolks (only yolks, no whites) 2 packets of vanilla sugar 1 teaspoon of rum essence 2 tablespoons of grated lemon zest 100 g granulated sugar 3 tablespoons of margarine 1 teaspoon of salt 500 ml milk 2 tablespoons of oil 1 egg for glazing the cozonaci 500 g Turkish delight (cut into small cubes) Preparation Method 1. Start with the yeast. Put the yeast in a small bowl, along with 150 ml of warm milk and a tablespoon of sugar, and mix. Set aside for 10-15 minutes until it starts to foam. 2. Sift the flour into a large bowl. Make a well in the center. 3. Pour the yeast mixture into the center of the flour. Add the remaining sugar, vanilla sugar, rum essence, lemon zest, salt, and 3 tablespoons of soft or melted margarine. 4. Start pouring the warm milk gradually. Add the 2 egg yolks. Knead well until the dough pulls away from your hands and you notice small bubbles forming. Don't rush this step. You can knead directly in the bowl or on the work surface. 5. Lightly heat the 2 tablespoons of oil and pour them over the dough. Continue kneading for another 3-5 minutes to achieve an elastic dough that doesn't stick to your hands and feels slightly fluffy to the touch. 6. Cover the bowl with a clean towel. Let the dough rise in a warm place, away from drafts, until it doubles in size. This usually takes about an hour, maybe a little longer if the kitchen is cooler. 7. Divide the dough into two equal parts. On a lightly floured surface, roll each part into a rectangular sheet, not too thin. Place the cubes of Turkish delight over the entire surface. 8. Roll the sheet tightly, like a scroll. Place the cozonac in the baking pan, seam side down. 9. Brush each cozonac with beaten egg (use a brush or your hand directly if you have nothing else at hand). Let the cozonaci rise for another 15 minutes in the pan, in a warm place. 10. In the meantime, preheat the oven to 180°C. 11. Place the pans in the preheated oven. The cozonaci are ready in about 40 minutes. Check them towards the end with a toothpick – it should come out clean. 12. Remove the cozonaci from the pans and cover them with a clean towel. Let them cool for at least 20-30 minutes before slicing. Why I make this recipe often The cozonac with Turkish delight keeps well for a few days and doesn't dry out quickly. It's easy to adapt with whatever you have on hand for filling. The dough is fluffy and remains soft without crumbling. The preparation isn't very complicated once you get used to the steps. It's a basic recipe for holidays or when I crave a traditional dessert. Tips and Variations Tips If you want to speed up the rising, place the bowl with the dough in a warm spot (near the stove or on a radiator if it's winter). Don't skip the egg wash; it gives shine to the cozonac and helps the crust stay smooth. Don't open the oven in the first 25 minutes. The dough risks collapsing. Let the cozonac cool covered with a towel; this way, it stays fluffy longer. Substitutions You can use butter instead of margarine if you prefer or have it on hand. Turkish delight can be replaced with any filling: nuts, poppy seeds, cocoa, raisins, or jam. Vanilla sugar can be swapped for natural vanilla extract, to taste. Variations If you don't want a simple cozonac with Turkish delight, the filling can be combined: Turkish delight and nuts, or Turkish delight and cocoa. The dough can also be used for spiral or braided cozonac shapes, but the baking time may vary slightly. You can add a bit of grated orange zest for extra flavor. Serving Ideas Slice the cozonac after it has partially cooled. It goes well with coffee, milk, or as a simple dessert. You can keep it covered and slice it as needed for a few days. Frequently Asked Questions What do I do if the dough seems too soft or too hard? If the dough is too soft, add a tablespoon of flour at a time and knead. If it's too hard, drizzle a few tablespoons of warm milk and continue kneading. Why do I use only yolks and not whole eggs? The yolks make the dough more tender and fluffy without making it tough when baked. The whites tend to give a denser texture. Can I use dry yeast? Yes, but use the equivalent recommended on the package, usually 1 packet (7-10 g) for 1 kg of flour, dissolved in warm milk with sugar. Does the cozonac stay fluffy the next day? Yes, if you keep it covered with a towel or plastic wrap, it remains soft for two to three days. Nutritional Values Approximately, a medium slice of cozonac (about 60 g) has around 180-200 kcal, 4-5 g of protein, 35 g of carbohydrates, and 3-4 g of fat. Values may vary depending on the type of filling used and the size of the slices. The cozonac is higher in carbohydrates and contains a moderate amount of fat, especially if you use butter or more margarine. Storage and Reheating The cozonac keeps well for 2-3 days if wrapped in a clean towel or kept in a bag. It remains fluffy and does not dry out quickly. For reheating, you can place a slice in the microwave for 10-15 seconds. I do not recommend freezing, as the texture changes. If left uncovered for too long, it tends to dry out at the edges.

Sweet bread with Turkish delight

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