Sweet bread

Name: Sweet bread - Lelia B.
Ingredients: for 3 kg of flour: 900 g sugar; 600 g very fatty sour cream; 1 l milk; 1 small cube of yeast (powdered yeast the same weight); 15 eggs; 3 tablespoons of lard (melted); 200 ml oil; 3 teaspoons of salt; vanilla; rum; orange peel; lemon peel; Turkish delight; ground nuts

Dessert - Sweet bread by Lelia B. - Recipia

I usually start making this cozonac when I need a large quantity and know that there will be more people at the table or that I have to share. The recipe takes some time and attention, but it has guaranteed results in volume and texture, especially if you don’t rush the rising process. For those experienced with classic doughs, the steps are quite familiar, just that here everything is on a larger scale and with some details that really help. Quick Info Total time: 5-6 hours (including rising) Preparation time (active): 1.5-2 hours Rising time: at least 2-3 hours (in two stages) Baking time: about 60 minutes per tray, varying by oven Servings: the recipe is for about 6-7 large cozonaci (from 3 kg of flour) Difficulty: high, especially given the quantity Recipe type: traditional cozonac for holidays or special occasions Ingredients 3 kg flour (ideally type 000, sifted) 1 liter whole milk 900 g sugar 600 g sour cream 1 small cube of fresh yeast (or equivalent powder) 15 eggs (separated into yolks and whites) 3 heaping tablespoons of lard (not melted) 200 ml oil 3 teaspoons of salt Vanilla Rum essence Grated orange and lemon peel For the filling: Ground walnuts (approx. 1 cup/cozonac) 2-3 tablespoons cocoa Egg whites (left over from the eggs) Sugar (to taste) Vanilla, rum ½ packet baking powder extinguished with lemon juice Warm milk (only if needed) Turkish delight (cut into suitable cubes) Preparation method 1. Start with the starter. Boil 250 ml of milk. When it boils, pour in flour in a thin stream until the mixture becomes a thicker porridge, but still easy to mix. Mix well to avoid lumps. Let it cool until it can be touched with your finger. 2. In the warm starter, add the yeast mixed with 2 tablespoons of sugar. Mix and cover the bowl with a towel. Let it rise until you see bubbles on the surface, a sign that the yeast is working. 3. Sift the rest of the flour into a large bowl. Put the starter in one corner. 4. Beat the yolks with the salt and 100 g of sugar, then pour them over the flour and starter. 5. Heat the remaining milk and dissolve the remaining sugar in it. Add the sour cream, lard, oil, and flavors (vanilla, rum, grated citrus peel) to the flour. 6. Kneading is essential. You need to work the dough vigorously for at least 30-40 minutes until it becomes elastic and easily pulls away from your hands or the sides of the bowl. 7. Cover and let rise in a warm place until it doubles in volume. This can take 1-2 hours, depending on the kitchen temperature. 8. While the dough rises, prepare the filling: mix the ground walnuts with 2-3 tablespoons of cocoa. Beat the egg whites until stiff with sugar, to taste, then fold them into the walnut and cocoa mixture. Add vanilla, rum, and the baking powder extinguished with a little lemon juice. If the mixture seems too thick, you can add a little warm milk. It should not be too liquid, so it doesn’t run. 9. Cut the Turkish delight into suitable cubes, not too small or too large. 10. After the dough has risen, divide it into three, then each piece into two. Work with each portion one at a time: roll out the dough on a lightly oiled surface into a sheet that is not too thin, just enough to get a roll that is slightly longer than the tray used (it will shrink when braided). 11. Spread the filling over each sheet, sprinkle pieces of Turkish delight, and roll tightly, ensuring there are no air pockets. Braid two rolls, seal the ends, and place them in a tray lined with paper or greased. 12. Let the cozonaci rise in the tray until they almost reach the edge of the tray (do not skip this step, otherwise they may crack while baking). 13. When they have risen enough, brush them with beaten egg and sprinkle sugar on top (or whatever you prefer – walnuts, poppy seeds, etc.). 14. Bake in the oven at a moderate heat (about 180°C, but depends on the oven) for 30 minutes, then slightly raise the temperature and leave until they pass the toothpick test – about 60 minutes in total, but this may vary by oven and quantity. 15. Remove from the tray onto a rack or board and let cool. Why I make the recipe often It’s a basic recipe for holidays when I need a lot, and the texture and taste are predictable. It keeps well if left to cool and covered. You can easily change the proportion of filling or flavors without affecting the success. Tips and variations Tips The dough turns out fluffier if all ingredients are at room temperature. Long kneading really matters for this quantity. Rising in a warm place without drafts ensures even growth. Don’t force the cozonac out of the tray while it’s hot – it can break. If you want a soft crust, cover with a clean towel while still warm. Substitutions You can use only oil instead of lard, but the texture won’t be as airy. Sour cream can be replaced with very thick Greek yogurt, but sour cream gives a richer taste. If you don’t have Turkish delight, you can use only walnuts or dried fruits. Variations For the filling, you can add soaked raisins or small pieces of chocolate. The grated orange and lemon peel can be adjusted to taste. If you want a marbled look, mix a little filling into the dough before rolling. Serving ideas Cozonac goes well sliced simply or with milk or yogurt. You can spread a little butter while still slightly warm. It can be kept sliced in the freezer and then reheated for a few seconds. Frequently asked questions Can I use only dry yeast? Yes, but keep the equivalent weight compared to fresh yeast and activate it as in the recipe. How do I prevent the walnut filling from running? By using stiff beaten egg whites and adding milk only if the mixture is too compact, not too much. Can I make the recipe with half the quantities? Yes, the proportions remain the same, just the kneading time is a little shorter for a smaller quantity. What is the best way to keep the cozonac soft? Wrapped in clean towels, then in cling film, after it has completely cooled. Nutritional values Estimate per slice (about 60 g): - Calories: approx. 250-300 kcal - Protein: 6-7 g - Carbohydrates: 35-40 g - Fats: 10-12 g The values depend greatly on how much filling and the proportion of Turkish delight. It’s a substantial dessert, not dietetic. Storage and reheating Cozonac keeps at room temperature, covered, for up to 4-5 days. It can be frozen sliced and easily reheated in the oven or microwave, but it dries out faster if left uncovered. Ideally, keep it in well-sealed bags. If you don’t finish it in 2-3 days, the texture becomes slightly drier, but it remains good for a few more days if properly wrapped.

Preparation

In 250 ml of boiling milk, add flour until it becomes a thicker porridge, mixing well to avoid lumps. Once it cools down enough to tolerate a finger, add the yeast mixed with 2 tablespoons of sugar, stir the dough, and cover it with a towel to let it rise until bubbles form. Sift the flour into a bowl, place the dough in one corner of the bowl, add the egg yolks mixed with salt and 100 g of sugar. Dissolve the remaining sugar in the warm milk, add sour cream, lard, oil, and spices. Knead well and let it rise. Ground nuts (1 cup for each loaf) are mixed with 2-3 tablespoons of cocoa, beaten egg whites, and sugar (to taste), vanilla, rum, and 1/2 baking powder quenched with lemon. If the filling is too thick, add a little warm milk. It should not be too soft to avoid spilling. Cut the Turkish delight into suitable cubes. Divide the dough into 3 parts, and each part into 2. Take each piece and roll it out enough so that the final roll is slightly larger than the baking tray, as the length will shorten after braiding the 2 rolls. Place the filling, add the Turkish delight, and roll tightly to avoid air bubbles. Then braid the 2 rolls, making sure to seal the ends well so they don't come apart, and place it in the tray, letting it rise until it nearly reaches the height of the tray. If we skip this step, they might crack in the oven. After they have risen sufficiently, brush them with an egg and sprinkle sugar or anything else preferred on top. Bake for 30 minutes at moderate heat, then a little higher until they pass the toothpick test (about 60 minutes in total; depends on each oven).

Sweet bread

Preparation

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