Easter sweet bread

Cozonac with mini cheesecake - A sweet that combines tradition with innovation

Cozonac is a symbol of celebrations, as well as family gatherings, bringing pleasant memories and unforgettable moments. Today, I invite you to try a special recipe: cozonac with mini cheesecake. A delicious combination that blends the traditional flavors of cozonac with the creaminess of cheese, offering you a unique culinary experience. In this recipe, you will find the necessary steps to achieve a perfect cozonac, as well as useful tips and variations you can try.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 12 servings

Ingredients

Cozonac dough
- 1,700 g wheat flour (plus a handful for dusting)
- 150 ml sweet milk (warm)
- 500 g full-fat yogurt (10% fat)
- 200 g quality butter (85% fat)
- 10 egg yolks
- A pinch of salt
- 2 large cubes of yeast (100 g)
- 100 ml milk (for the starter)
- 1 teaspoon sugar (for the starter)
- 750 g powdered sugar (homemade)
- 7 tablespoons oil
- Grated zest of one lemon
- Vanilla (to taste)
- Rum essence (to taste)
- Indian saffron (turmeric) - 1/4 teaspoon

Nut filling
- 350 g walnuts
- 1 dark chocolate
- 2 tablespoons cocoa powder
- 3 egg whites
- 100 ml white wine
- 1 teaspoon rum essence
- Sugar (to taste, maximum 100 g)
- Raisins, Turkish delight, or candied fruits (optional)

Sweet cheese filling
- 7 tablespoons sweet cheese (strained, creamy)
- 5 tablespoons sugar
- Vanilla (to taste)
- 3 egg yolks

For brushing
- 3 egg yolks

Step 1: Preparing the ingredients

Start by taking the ingredients out of the fridge about an hour before cooking to bring them to room temperature. This step is crucial for activating the yeast and achieving a fluffy dough.

Step 2: Preparing the starter

In a bowl, mix 100 ml of warm milk with the yeast and one teaspoon of sugar. Let it sit at room temperature in a warm place until foam forms (about 10-15 minutes).

Step 3: Preparing the dough

Sift the flour into a large bowl and make a well in the center. Add the activated yeast, then pour around it the liquid ingredients: milk, yogurt, melted butter (but not hot), egg yolks, oil, lemon zest, vanilla, rum essence, turmeric, and a pinch of salt.

Knead the dough for 15-20 minutes until it becomes elastic and homogeneous. Finally, add half of the oil and knead again, then add the remaining oil and continue kneading. If the dough seems sticky, add a bit more flour.

Step 4: Letting it rise

Shape the dough into a ball, sprinkle a little flour on top, and cover it with a clean towel. Let it rise in a warm place for about 1-1.5 hours, until it doubles in volume.

Step 5: Preparing the fillings

Nut filling: Grind the walnuts in a blender. Melt the chocolate in a double boiler, then mix it with the ground walnuts, cocoa powder, beaten egg whites, wine, and rum essence. Add sugar to taste.

Cheese filling: Mix the sweet cheese with sugar, vanilla, and egg yolks until you obtain a homogeneous mixture.

Step 6: Shaping the cozonac

After the dough has risen, fold it three times, then divide it into three equal parts. Each part will be divided into two. Roll each piece into a thin sheet, fill with the nut or cheese mixture, and roll them tightly.

Braid two rolls together and place them in a round baking dish, forming a wreath. In the center, add a piece of the reserved dough, rolled out and filled with cheese cream.

Step 7: Second rising

After shaping the cozonaci, cover them with a towel and let them rise again for about 30 minutes. Before baking, brush them with egg yolk for a golden crust.

Step 8: Baking

Preheat the oven to 180 degrees Celsius. Bake the cozonaci for about an hour, or until golden. If they brown too quickly, cover them with parchment paper after 30 minutes.

Step 9: Cooling

Once the cozonaci are ready, let them cool in the pan for 15 minutes, then transfer them to a wire rack. It is important to wait for them to cool completely before slicing to avoid crumbling.

Serving and variations

Cozonac with mini cheesecake is served plain, but can be accompanied by a glass of sweet wine or flavored tea. If you want to experiment, you can add raisins, Turkish delight, or even candied fruits to the filling for an even more intense flavor.

Final suggestions

If you prefer a less sweet cozonac, reduce the amount of sugar in the fillings. This recipe is perfect for holidays or any special occasion, but you can also make it for a relaxing weekend at home.

Frequently asked questions:

1. Why is it important to let the ingredients reach room temperature?
- Room temperature ingredients activate the yeast more effectively, leading to a fluffier dough.

2. Can I use another type of flour?
- Wheat flour is ideal for cozonac, but you can also try whole wheat flour for a healthier version, although the texture will be different.

3. How can I keep the cozonac fresh for longer?
- Wrap it well in foil and keep it in a dry, cool place. You can also freeze it for later consumption.

4. What other recipes can I try with this dough?
- This dough can also be used to make sweet rolls or other types of cozonac with different fillings.

Now that you know all the steps to prepare a delicious cozonac with mini cheesecake, feel free to share your impressions! I look forward to seeing your creations and hearing the stories behind each cozonac prepared. Enjoy!