Apple cozonac in a multicooker

Name: Apple cozonac in a multicooker
Ingredients: 1 kg apples; 3 tablespoons sugar; 2 packets vanilla sugar; 2 tablespoons semolina; 2 teaspoons cinnamon; 2 eggs; 200 ml milk; 150 g sugar; 100 ml oil; 1 lemon (grated zest); 2 teaspoons lemon extract; 20 g fresh yeast; 400 g flour (approximately); 1/4 teaspoon salt; 2 teaspoons oil; 20 g powdered sugar (optional); 30 g honey (optional); 30 g chopped walnuts (optional)

Dessert - Apple cozonac in a multicooker by Monica O. - Recipia

Apple cozonac is served warm, with swirls of dough and a slightly tart filling. The yeasted dough, scented with lemon, stays soft around the grated apples cooked with cinnamon. I choose thin-skinned apples so I can grate them with the skin on. Preparation: 45 minutes. Cooking: 100 minutes. Resting: 80 minutes. Total time: 225 minutes. Servings: 16. Approximately 250 kcal and 4 g protein per serving.

Ingredients

For the filling

1 kg apples
3 tablespoons sugar
2 packets vanilla sugar
2 tablespoons semolina
2 teaspoons cinnamon

For the dough

2 eggs
200 ml milk
150 g sugar
100 ml oil
1 lemon (grated zest)
2 teaspoons lemon extract
20 g fresh yeast
400 g flour (approximately)
1/4 teaspoon salt

For greasing and finishing

2 teaspoons oil
20 g powdered sugar (optional)
30 g honey (optional)
30 g chopped walnuts (optional)

Preparation

1. Remove the cores from the apples and grate them, skins and all. Put them in a saucepan with the 3 tablespoons of sugar and cook for 10 minutes, stirring, until they change color and syrup forms. 2. Remove the pan from the heat, add the vanilla sugar, semolina and cinnamon, then leave the filling to cool. 3. Rub the yeast with 1 tablespoon of the sugar for the dough. Pour in 100 ml of lukewarm milk and mix with about 40 g of flour. Cover the bowl and leave the yeast mixture for 45 minutes, until it doubles in volume. 4. Beat the eggs with about 138 g of the remaining sugar and the salt until frothy. Mix in the oil, grated lemon zest, extract and risen yeast mixture. Gradually add the remaining approximately 360 g of flour and the other 100 ml of lukewarm milk, then knead until you have a soft, non-sticky dough. 5. Cover the dough and leave it to rise for 15 minutes. 6. Divide the dough and filling in two. Roll out one half of the dough to about little-finger thickness, spread half the filling over it and roll it up. Cut into slices about 2 cm thick. Grease the multicooker bowl with 1 teaspoon of oil, arrange the swirls in it and leave them to rise for 10 minutes. 7. Set the BAKE program to 150°C for 45 minutes. After 30 minutes, turn the cozonac over and continue baking until it is browned on the other side too. 8. Grease the bowl again with 1 teaspoon of oil and repeat the shaping and baking with the remaining dough and filling. At the end, dust with powdered sugar or brush the cozonac with honey and sprinkle with chopped walnuts.

Notes

Keep it covered at room temperature until the next day, then store it in the refrigerator and eat it within 3 days. Serve it warm with black tea. To finish, choose powdered sugar or honey with walnuts; the dough contains gluten and eggs, and walnuts are only in the second option. Firm apples are easy to grate with the skin on and release less liquid than soft ones. Sometimes apples release a lot of syrup; leave the filling on the heat a little longer until the liquid thickens and no longer pools. Country-style flour may need a little more or less than about 400 g, and the dough should stay soft and non-sticky. Don’t rush the yeast mixture: wait until it doubles in volume, even if it starts foaming on the surface sooner. I made two: I took one to my mother-in-law, and the other was eaten warm, in swirls, before I could portion it neatly; the dough was a little sweet, and the filling slightly tart.