Cozonac floare with chocolate cream

Name: Cozonac floare with chocolate cream
Ingredients: 350 g flour; 120 ml lukewarm milk; 60 g melted butter; 75 g sugar; 1 egg yolk; 1 whole egg; 1 teaspoon dried yeast; 1 teaspoon rum essence; 1 lemon (grated zest); 1 egg; 1 tablespoon brown sugar; 200 g chocolate spread

Dessert - Cozonac floare with chocolate cream by Sanziana P. - Recipia

Cozonac floare with chocolate cream is a Romanian flower-shaped sweet bread usually served after lunch, with layers of chocolate cream tucked between sheets of dough. After baking, the petals turn golden brown and the cream shows between the layers; I use fine white flour so I can roll the dough into thin sheets without tearing it. Preparation: 50 minutes. Cooking: 25 minutes. Resting: 60 minutes. Total time: 135 minutes. Servings: 8. Approximately 410 kcal and 8 g protein per serving.

Ingredients

For the dough

350 g flour
120 ml lukewarm milk
60 g melted butter
75 g sugar
1 egg yolk
1 whole egg
1 teaspoon dried yeast
1 teaspoon rum essence
1 lemon (grated zest)

For brushing

1 egg
1 tablespoon brown sugar

For the filling

200 g chocolate spread

Preparation

1. Put the flour, lukewarm milk, melted butter, sugar, egg yolk, whole egg, dried yeast, rum essence and grated lemon zest in a bowl. Knead for 15-20 minutes, until you have a smooth dough. 2. Cover the dough and leave it to rise for about an hour, then divide it into 4 balls. 3. Roll out one ball and use a plate as a template, cutting away any excess dough. Place the sheet on baking paper and spread it with some of the chocolate cream. Repeat with the next two sheets, then place the last sheet on top. 4. Place a small glass in the middle of the top sheet and cut the dough into 12 strips, from the edge towards the glass. Take the strips in pairs, twist them twice outwards and pinch the ends together to form the petals. 5. Beat the egg for brushing and brush the dough, then sprinkle with brown sugar. Bake in a preheated oven at 180°C for 25 minutes, until the petals are golden brown.

Notes

Cut into slices and serve with coffee or black tea. You can replace the filling with 200 g dark chocolate spread; the dough contains gluten, eggs and dairy, and the spread may contain hazelnuts. If the spread is firm, leave it at room temperature for a few minutes before spreading. Sometimes the dough shrinks back after rolling; cover it for 10 minutes before continuing. If it browns too quickly on top, loosely cover it with baking paper. Keep the cozonac covered in the refrigerator for up to 3 days and take it out before serving.