To prepare a delicious cozonac, we start by preparing the leaven, an essential element that will give the dough airiness and flavor. In a cup of warm milk (not hot, so as not to destroy the yeast), we add a tablespoon of sugar and fresh yeast. We mix well until the sugar and yeast are completely dissolved, obtaining a homogeneous composition. In a large bowl, we sift the flour and make a well in the middle, where we will pour the previously prepared leaven. This is mixed with the surrounding flour until a thick paste is formed, similar to dense sour cream, which remains in the created cavity.
We cover the bowl with a towel or several thick napkins and place it in a warm, draft-free place to allow the leaven to rise for 15-30 minutes. It is important that the temperature is warm enough; otherwise, the fermentation process will take longer. Once the leaven has doubled in volume, we add salt, a cup of sugar, and 1-2 eggs to the bowl, depending on their size (usually, I use two eggs). We mix everything well, then incorporate the sour cream to obtain a homogeneous dough that easily separates from the bowl and hands.
We form a ball from the dough, leave it in the middle of the bowl, and sprinkle it with a little flour. We cover it again with a towel, wrap the bowl, and let the dough rise until it doubles in volume, which will take about an hour. Once the dough has risen, we melt the margarine in a pot, letting it cool slightly, after which we add it over the risen dough. We knead again, making sure the margarine is well incorporated.
After this stage, we cover the dough again with a towel and let it rise for another 30-40 minutes. When the time is up, we take the dough and transfer it to a work surface, dividing it into two equal parts. We roll each piece of dough into a thin sheet, sprinkling the remaining sugar and cinnamon on each half, being careful to leave the edges free to ensure good sealing. We moisten the filling with a little oil, carefully roll the sheet of dough, and press the ends to prevent the filling from leaking out.
The formed cozonac is placed in a baking tray lined with parchment paper and left to rise further for 15-20 minutes. Meanwhile, we prepare the oven, heating it well. Before placing the cozonac in the oven, we generously brush it with beaten egg for a golden and appetizing crust. The cozonac is baked at high heat for the first 10 minutes, then we reduce the temperature and continue baking for about 25-35 minutes until it is nicely browned all over.
After the cozonac is baked, we take it out of the tray and place it on a wooden rack to cool. It is essential to cover it with a towel so that the crust remains soft and does not become brittle. The cozonac should only be cut after it has completely cooled so that we can enjoy every fluffy and aromatic slice. Enjoy it with your loved ones!
We cover the bowl with a towel or several thick napkins and place it in a warm, draft-free place to allow the leaven to rise for 15-30 minutes. It is important that the temperature is warm enough; otherwise, the fermentation process will take longer. Once the leaven has doubled in volume, we add salt, a cup of sugar, and 1-2 eggs to the bowl, depending on their size (usually, I use two eggs). We mix everything well, then incorporate the sour cream to obtain a homogeneous dough that easily separates from the bowl and hands.
We form a ball from the dough, leave it in the middle of the bowl, and sprinkle it with a little flour. We cover it again with a towel, wrap the bowl, and let the dough rise until it doubles in volume, which will take about an hour. Once the dough has risen, we melt the margarine in a pot, letting it cool slightly, after which we add it over the risen dough. We knead again, making sure the margarine is well incorporated.
After this stage, we cover the dough again with a towel and let it rise for another 30-40 minutes. When the time is up, we take the dough and transfer it to a work surface, dividing it into two equal parts. We roll each piece of dough into a thin sheet, sprinkling the remaining sugar and cinnamon on each half, being careful to leave the edges free to ensure good sealing. We moisten the filling with a little oil, carefully roll the sheet of dough, and press the ends to prevent the filling from leaking out.
The formed cozonac is placed in a baking tray lined with parchment paper and left to rise further for 15-20 minutes. Meanwhile, we prepare the oven, heating it well. Before placing the cozonac in the oven, we generously brush it with beaten egg for a golden and appetizing crust. The cozonac is baked at high heat for the first 10 minutes, then we reduce the temperature and continue baking for about 25-35 minutes until it is nicely browned all over.
After the cozonac is baked, we take it out of the tray and place it on a wooden rack to cool. It is essential to cover it with a towel so that the crust remains soft and does not become brittle. The cozonac should only be cut after it has completely cooled so that we can enjoy every fluffy and aromatic slice. Enjoy it with your loved ones!
Ingredients
For two sweet breads, we need: -1 kg flour -1 cup (250 ml) milk -2 cubes of fresh yeast (25 g each) -1 tablespoon sugar -1 pinch of salt -1-2 eggs -1 cup sugar (cup capacity 250 ml) -3-4 tablespoons sour cream -1/2 package (125 g) Rama classic margarine (70% fat) Filling: -500g sugar -2-3 packets of ground cinnamon (40-50 g in total) -oil (1 small glass) -1 beaten egg for brushing All ingredients must be at room temperature (I prepare them in the kitchen the night before and leave them until the next morning when I start making the sweet bread).