Cristina Toth's sweet bread with rahat and chocolate

Cozonac with rahat and chocolate: a classic recipe with a modern twist

Cozonac is that dessert that reminds us of holidays, of moments spent with loved ones, and of traditions passed down through generations. This recipe for cozonac with rahat and chocolate, inspired by the famous recipe of Cristina Toth, is not only delicious but also easy to make. It is perfect for those who want to impress their family or friends with a dessert that combines the intense flavors of chocolate and rahat.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 10-12

Ingredients:
- 600 g flour
- 150 ml milk
- 100 g melted butter
- 25 g fresh yeast
- 180 g sugar
- 1 teaspoon vanilla extract
- 3 eggs + 1 yolk
- 1 pinch of salt
- 1 tablespoon lemon juice
- Zest of one orange
- 300-350 g rahat (cut into cubes)
- 100 g milk chocolate (finely chopped)

Preparation method:

1. Preparing the ingredients: Start by gathering all the necessary ingredients. Make sure the butter is melted, and the flour and sugar are measured correctly. It is important that the milk is warm, not hot, so as not to kill the yeast. You can use a kitchen thermometer to check the temperature.

2. Activating the yeast: In a cup, combine 150 ml of warm milk, 25 g of fresh yeast, one tablespoon of sugar, and one tablespoon of flour. Mix well and let it ferment for 10 minutes. You will notice that the mixture will become frothy, indicating that the yeast is active.

3. Preparing the dough: In a large bowl, sift 600 g of flour and add a pinch of salt. In another bowl, beat 3 eggs and 1 yolk well with 180 g of sugar until you get a smooth and pale cream. Add the lemon juice, orange zest, and vanilla extract, mixing constantly.

4. Combining the ingredients: Pour the activated yeast mixture over the flour and mix well. Then add the egg cream and melted butter. Start mixing with a spatula, then knead the dough with your hands or you can use a dough hook mixer. Knead until the dough becomes elastic and no longer sticky.

5. Rising the dough: Place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm place until it doubles in volume (about 1-2 hours).

6. Filling the cozonac: After the dough has risen, roll it out on an oiled surface, forming a rectangle. Evenly sprinkle the pieces of rahat and chocolate over the dough, distributed evenly for a rich taste. Roll the dough tightly, forming a log.

7. Placing in the pan: Place the cozonac in a greased pan, leaving enough space for it to rise further. Cover it again with a towel and let it rise for 10-15 minutes.

8. Baking: Preheat the oven to 180 degrees Celsius. Before placing the cozonac in the oven, brush it with a mixture of beaten egg and powdered sugar to achieve a golden and shiny crust. Bake the cozonac for 45 minutes or until it turns golden, and if you gently tap the bottom with your finger, it sounds hollow.

9. Cooling and serving: Once the cozonac is baked, let it cool in the pan for 10 minutes, then transfer it to a rack to cool completely. You can serve it plain or dust it with sugar for a more festive look.

Practical tips:
- Variations of the filling: You can experiment with other ingredients in the filling, such as ground nuts, raisins, or white chocolate. Each variation will bring something new and delicious.
- Healthy substitutions: If you want a healthier option, replace part of the sugar with honey or maple syrup. You can also use whole wheat flour for a more nutritious cozonac.
- Storing the cozonac: The cozonac stores well at room temperature in an airtight container. You can freeze it and thaw it when you want to serve it.

Nutritional benefits:
Cozonac is a good source of carbohydrates, providing quick energy, but it is important to consume it in moderation due to its sugar and fat content. Adding rahat and chocolate provides antioxidants and a dose of happiness due to its delicious taste.

Frequently asked questions:
- Can I use dry yeast? Yes, you can use dry yeast, but replace 25 g of fresh yeast with approximately 8-10 g of dry yeast.
- How do I know if the cozonac is baked? The cozonac is baked when it turns golden and sounds hollow when tapping the bottom with a finger.
- What drinks pair well with cozonac? A cup of warm milk, a fragrant tea, or even a sweet wine are excellent choices to accompany the cozonac.

Enjoy this recipe for cozonac with rahat and chocolate, savoring every bite with your loved ones. Cozonac is more than just a dessert; it is a symbol of conviviality and human warmth in every slice. Enjoy your meal!