Cozonac By Merisor

Name: Cozonac By Merisor - Sonia H.
Ingredients: 3 egg yolks; 100 g sugar; 2 tbsp sour cream; 50 ml oil; 300 ml milk; a pinch of salt; a cube of yeast; grated lemon and orange zest; rum essence; 500 g flour. For the filling: 3 egg whites; 3 tbsp sugar; 3 tbsp cocoa; 150 g coarsely chopped nuts; 100 g raisins. For brushing: 1 egg yolk; 1 tbsp milk.

Dessert - Cozonac By Merisor by Sonia H. - Recipia

I didn't grow up with this recipe, but I wanted to try it on my own one weekend, mostly out of curiosity. I wasn't sure if it would turn out, so I halved everything. I felt no pressure – if it didn't work out, I wouldn't risk wasting too many ingredients, and if it did, I would have a delicious loaf to enjoy with my coffee. Everything went quite smoothly, with clear steps and readily available ingredients. Quick Info Total time: about 3 hours (including rising and baking) Preparation time: 60 minutes (includes kneading and filling) Baking time: 45-50 minutes Servings: 1 large loaf (8-10 slices) Difficulty: medium Recipe type: holiday loaf (Easter, Christmas, or whenever you feel like it) Ingredients For the dough: 3 egg yolks 100 g sugar 2 tablespoons sour cream 50 ml oil 300 ml milk a pinch of salt a cube of fresh yeast (approx. 25 g) grated lemon zest grated orange zest rum essence 500 g flour For the filling: 3 egg whites 3 tablespoons sugar 3 tablespoons cocoa powder 150 g coarsely chopped walnuts 100 g raisins For brushing: 1 egg yolk 1 tablespoon milk Instructions 1. Prepare the yeast starter In a small bowl, mix the yeast with a little sugar, a tablespoon of warm milk, and a bit of flour. Blend until you have a liquid mixture and let it sit in a warm place until it starts to rise (a few minutes). 2. Prepare the dough base In a large bowl, place the flour and make a well in the center. Add the egg yolks, about half of the oil, sour cream, grated lemon and orange zests, rum essence, and the risen yeast starter. 3. Combine the liquids Warm the milk until it's just lukewarm and dissolve the sugar in it. Gradually pour it over the flour, mixing continuously from the center outwards until everything is incorporated. 4. Shape and knead the dough The dough should become sticky, not too firm but not overly sticky either. Once it has a cohesive structure, stop adding flour. Use the remaining oil (saving a little for later) on your work surface and knead the dough until the oil is absorbed and the surface becomes elastic and smooth. 5. First rising Place the dough in a bowl, cover it with a towel, and leave it in a warm place for about 45 minutes until it doubles in size. 6. Prepare the filling Soak the raisins in a little water and rum essence for a few minutes, then microwave them for 30 seconds (this helps them hydrate well). Whip the egg whites with a pinch of salt until frothy, then add the sugar, cocoa powder, walnuts, and raisins. Gently mix. 7. Shape the loaf Divide the dough into two equal parts. Roll each part out on an oiled surface into rectangular sheets. Spread the filling over each sheet, then roll them up tightly. Place the rolls in a baking dish lined with parchment paper. 8. Second rising Cover the dish and let the rolls rise in a warm place until they exceed the edges of the pan. 9. Brushing and baking Mix the egg yolk with the milk and brush the loaf on top. Bake in a preheated oven at a moderate temperature for 45-50 minutes, until it turns a nice golden brown on top. Why I make this recipe often It has no complicated steps, and the ingredients are easy to find. The dough comes out soft, not dry, and the filling is really noticeable in every slice. If there are leftovers, it's still good the next day. Tips and Variations Tips If possible, let the raisins soak longer – they'll taste better in the filling. Don't rush the kneading. The dough becomes more elastic if you're patient during this step. Use just enough oil to prevent sticking. Don't add extra flour if the dough is sticky. Substitutions You can replace the sour cream with yogurt if you don't have any on hand. If you don't like raisins, you can omit them or replace them with dried cranberries. Rum essence can be substituted with vanilla essence, according to your preference. Variations You can add small pieces of chocolate or candied fruit to the filling. Walnuts can be partially replaced with hazelnuts or almonds. Serving Ideas The simplest way – sliced, with coffee or tea. It also pairs well with a bit of butter for those who prefer a richer texture. Frequently Asked Questions 1. Can I use dry yeast instead of fresh? Yes, you can use a small packet of dry yeast (7 g), activated separately in warm milk with sugar. 2. Should the dough be soft or firm at the end? It should be slightly sticky, not very firm. Do not add extra flour. 3. What if I don't have sour cream? You can use plain yogurt, or you can skip this step, although the texture will be slightly different. 4. Can I freeze the loaf? I don't recommend it. It's best fresh or within the next two days. 5. How do I know if the loaf is baked? You can test it with a toothpick. If it comes out clean, it's ready. Nutritional Values Estimated per slice (out of 10): Calories: approx. 330 kcal Carbohydrates: 46 g Protein: 7 g Fat: 13 g Approximate values. They depend greatly on how much filling you use per slice. Storage and Reheating The loaf can be stored for 2-3 days at room temperature, wrapped in a towel or foil. If you want to serve it warm, you can gently heat it in the oven for a few minutes. I don't recommend more, as it will lose its texture.

Cozonac By Merisor

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