Nutella and candied fruit cozonac

Ingredients

For the dough

• 1 kg flour
• 50 g fresh yeast
• 200 g sugar
• 400 ml milk
• 3 egg yolks
• 2 whole eggs
• 1 teaspoon rum extract
• 1 orange (grated zest)
• 1 pinch salt
• 100 g butter
• 100 g oil

For the filling

• 300 g Nutella
• 300 g mixed candied fruit (mango coconut raisins bananas Turkish delight)
• 100 ml water
• 1 teaspoon rum extract

For brushing

• 1 egg
• 2 tablespoons milk
• 1 pinch salt

Preparation

1. Put the candied fruit in a bowl with 100 ml water and 1 teaspoon rum extract. Leave to soak for 10 minutes, then drain well; if the pieces are large, chop them. 2. Dissolve the yeast in a little warm milk and stir in 1 teaspoon sugar, taken from the amount for the dough. Pour the mixture into the middle of the sifted flour, cover the bowl and leave for 10 minutes, until bubbles appear. 3. Beat the egg yolks and 2 whole eggs with the remaining sugar. Add them to the flour along with the rum extract, orange zest, salt and melted butter. Gradually work in the warm milk and knead until you have a smooth dough, then add the oil and knead for another 10 minutes. 4. Cover the dough and leave it to rise for about 90 minutes, until doubled in size. Divide it into 4 equal pieces. 5. Roll out each piece, spread it with Nutella and sprinkle over the drained fruit. Roll up the 4 sheets, then braid the rolls in pairs and place them in baking pans lined with parchment paper. 6. Leave the loaves to rise for 15 minutes. Beat the egg for brushing with a pinch of salt and 2 tablespoons milk, then brush the loaves. 7. Bake in a preheated oven at 180°C for 50 minutes, until nicely browned.