I have made the flower-shaped cozonac several times when I needed something eye-catching on the holiday table, whether for Christmas or Easter. I like that it is not complicated, but looks good, and the walnut filling is quite balanced. I usually try to work the dough in the bread machine, which shortens the kneading part a bit. This flower-shaped model circulates everywhere, but I have arrived at a clear version after a few attempts.
Quick Info
Total time: approx. 2 hours and 15 minutes (includes kneading and rising)
Preparation time: 45 minutes (dough + shaping + filling)
Baking time: 25 minutes
Servings: 2 large cozonaci (8-12 servings/cozonac)
Difficulty: medium
Occasion: holidays, special meals
Ingredients
For the dough:
- 300 ml warm milk
- 100 g soft butter (80% fat)
- 3 eggs
- 200 g sugar
- grated zest of 1 orange
- grated zest of 1 lemon
- 1 pinch of salt
- 850 g white flour for cozonaci
- 1 cube of fresh yeast (crumbled)
For the filling:
- 250 g ground walnuts
- 4 tablespoons raw sugar
- 1 tablespoon spice mix with rum and vanilla
- 1 egg white
- 1 pinch of salt
For brushing:
- 1 egg yolk
- 2 tablespoons milk
- 1-2 tablespoons raw sugar
Preparation method
1. If using a bread machine for kneading, place all the dough ingredients in the order listed above. Select the kneading program twice for 15 minutes each. I usually stop to help with a spatula to ensure no flour remains on the sides.
2. After kneading, transfer the dough to a clean bowl. Cover with a towel and let it rise in a warm place for 30-40 minutes. The dough should visibly rise, but not excessively.
3. Meanwhile, prepare the filling: beat the egg white with the pinch of salt until frothy. Add the ground walnuts, raw sugar, and spices. Mix well. The filling should be dense, not too liquid.
4. After rising, divide the dough into 4 equal parts. Each part will become a sheet. Take the first quarter and roll it out on a greased or floured surface into a round shape about 24 cm in diameter.
5. Spread a uniform layer of walnut filling over the first sheet. Cover with the second sheet of dough and press gently on the edges to seal the composition as much as possible.
6. Place a round glass in the center of the dough and press lightly, without cutting, just to mark a central circle. With a sharp knife, cut rays from the edge of the circle outward, forming equal slices (like a pizza, from the center to the edge). The exact number of rays depends on the size of the dough, but ideally, they should be uniform.
7. Take each ray and twist it 2-3 times without tearing the dough. If you find it difficult to twist at any point, do not force it; 2 twists will also work.
8. In a small bowl, mix the egg yolk with the milk. Brush the top of the cozonac with this mixture. Finally, sprinkle raw sugar on top.
9. Let the shaped cozonac rise for another 20 minutes at room temperature, covered loosely.
10. Bake in a preheated oven at 170-180°C for 25 minutes. If you see it browning too quickly on top, place a dampened and wrung-out baking paper on top, then continue baking until it passes the toothpick test.
11. Remove to a wire rack and let cool for at least 30 minutes before slicing.
Why I make the recipe often
It is one of the festive-looking cozonaci that is not difficult to shape. It comes out fluffy, does not dry out quickly, and does not crumble when sliced. It keeps well for two to three days if covered.
Tips and variations
Tips
- If you have fresh yeast, crumble it finely and mix it with a little warm milk before adding it.
- For manual kneading, allocate at least 20 minutes and do not add all the flour at once.
- If you do not have raw sugar, white sugar will also work.
- After baking, do not leave the cozonac in the pan as it will condense on the bottom.
Substitutions
- Butter can be replaced with quality margarine if necessary.
- In the absence of rum and vanilla flavors, use only vanilla essence or additional grated citrus zest.
Variations
- Instead of walnuts, ground hazelnuts can be used, but the taste will be different.
- You can add some soaked raisins to the filling if you like.
Serving ideas
- For holidays, I place it on a platter with other pastries and it breaks easily, slice by slice.
- It goes well for breakfast with coffee or milk.
Frequently asked questions
1. Can I use dry yeast instead of fresh yeast?
Yes, dry yeast works too, about 10-12 g, but fresh yeast gives a more airy texture.
2. How do I know if the dough has risen enough?
When you gently press with your finger, the dough slowly returns to shape but does not stick too much to your fingers.
3. If I don't have a bread machine, can I knead by hand?
Yes, but it will take longer – about 20 minutes of vigorous kneading.
4. Can the cozonac be frozen?
I do not recommend it. It dries out when thawed and the texture is not the same.
5. Can I make the flower shape with more layers?
Yes, but you need to adjust the amount of filling and baking time to ensure it does not remain raw in the middle.
Nutritional values
Estimate for one slice (1/12 of the cozonac):
- Calories: ~280 kcal
- Carbohydrates: ~42 g
- Protein: ~6 g
- Fat: ~9 g
Values are approximate and may vary depending on portion size and type of nuts or butter used.
Storage and reheating
The cozonac keeps for 2-3 days, covered with a clean towel or in foil, at room temperature. If it has cooled too much or has become stale, heat it for a few seconds in the microwave or oven, but do not overdo it, otherwise it will dry out. I do not recommend keeping it for more than 3 days, as it loses its texture.
Quick Info
Total time: approx. 2 hours and 15 minutes (includes kneading and rising)
Preparation time: 45 minutes (dough + shaping + filling)
Baking time: 25 minutes
Servings: 2 large cozonaci (8-12 servings/cozonac)
Difficulty: medium
Occasion: holidays, special meals
Ingredients
For the dough:
- 300 ml warm milk
- 100 g soft butter (80% fat)
- 3 eggs
- 200 g sugar
- grated zest of 1 orange
- grated zest of 1 lemon
- 1 pinch of salt
- 850 g white flour for cozonaci
- 1 cube of fresh yeast (crumbled)
For the filling:
- 250 g ground walnuts
- 4 tablespoons raw sugar
- 1 tablespoon spice mix with rum and vanilla
- 1 egg white
- 1 pinch of salt
For brushing:
- 1 egg yolk
- 2 tablespoons milk
- 1-2 tablespoons raw sugar
Preparation method
1. If using a bread machine for kneading, place all the dough ingredients in the order listed above. Select the kneading program twice for 15 minutes each. I usually stop to help with a spatula to ensure no flour remains on the sides.
2. After kneading, transfer the dough to a clean bowl. Cover with a towel and let it rise in a warm place for 30-40 minutes. The dough should visibly rise, but not excessively.
3. Meanwhile, prepare the filling: beat the egg white with the pinch of salt until frothy. Add the ground walnuts, raw sugar, and spices. Mix well. The filling should be dense, not too liquid.
4. After rising, divide the dough into 4 equal parts. Each part will become a sheet. Take the first quarter and roll it out on a greased or floured surface into a round shape about 24 cm in diameter.
5. Spread a uniform layer of walnut filling over the first sheet. Cover with the second sheet of dough and press gently on the edges to seal the composition as much as possible.
6. Place a round glass in the center of the dough and press lightly, without cutting, just to mark a central circle. With a sharp knife, cut rays from the edge of the circle outward, forming equal slices (like a pizza, from the center to the edge). The exact number of rays depends on the size of the dough, but ideally, they should be uniform.
7. Take each ray and twist it 2-3 times without tearing the dough. If you find it difficult to twist at any point, do not force it; 2 twists will also work.
8. In a small bowl, mix the egg yolk with the milk. Brush the top of the cozonac with this mixture. Finally, sprinkle raw sugar on top.
9. Let the shaped cozonac rise for another 20 minutes at room temperature, covered loosely.
10. Bake in a preheated oven at 170-180°C for 25 minutes. If you see it browning too quickly on top, place a dampened and wrung-out baking paper on top, then continue baking until it passes the toothpick test.
11. Remove to a wire rack and let cool for at least 30 minutes before slicing.
Why I make the recipe often
It is one of the festive-looking cozonaci that is not difficult to shape. It comes out fluffy, does not dry out quickly, and does not crumble when sliced. It keeps well for two to three days if covered.
Tips and variations
Tips
- If you have fresh yeast, crumble it finely and mix it with a little warm milk before adding it.
- For manual kneading, allocate at least 20 minutes and do not add all the flour at once.
- If you do not have raw sugar, white sugar will also work.
- After baking, do not leave the cozonac in the pan as it will condense on the bottom.
Substitutions
- Butter can be replaced with quality margarine if necessary.
- In the absence of rum and vanilla flavors, use only vanilla essence or additional grated citrus zest.
Variations
- Instead of walnuts, ground hazelnuts can be used, but the taste will be different.
- You can add some soaked raisins to the filling if you like.
Serving ideas
- For holidays, I place it on a platter with other pastries and it breaks easily, slice by slice.
- It goes well for breakfast with coffee or milk.
Frequently asked questions
1. Can I use dry yeast instead of fresh yeast?
Yes, dry yeast works too, about 10-12 g, but fresh yeast gives a more airy texture.
2. How do I know if the dough has risen enough?
When you gently press with your finger, the dough slowly returns to shape but does not stick too much to your fingers.
3. If I don't have a bread machine, can I knead by hand?
Yes, but it will take longer – about 20 minutes of vigorous kneading.
4. Can the cozonac be frozen?
I do not recommend it. It dries out when thawed and the texture is not the same.
5. Can I make the flower shape with more layers?
Yes, but you need to adjust the amount of filling and baking time to ensure it does not remain raw in the middle.
Nutritional values
Estimate for one slice (1/12 of the cozonac):
- Calories: ~280 kcal
- Carbohydrates: ~42 g
- Protein: ~6 g
- Fat: ~9 g
Values are approximate and may vary depending on portion size and type of nuts or butter used.
Storage and reheating
The cozonac keeps for 2-3 days, covered with a clean towel or in foil, at room temperature. If it has cooled too much or has become stale, heat it for a few seconds in the microwave or oven, but do not overdo it, otherwise it will dry out. I do not recommend keeping it for more than 3 days, as it loses its texture.