Rosenkranz cozonac with walnuts

Ingredients

• 400 g flour
• 2 whole eggs
• 110 ml milk
• 3 tablespoons sugar
• 25 g fresh yeast
• 8 g vanilla sugar
• 1 teaspoon vanilla extract
• 1/2 lemon (grated zest)
• 1/2 orange (grated zest)
• 1/4 teaspoon salt
• 130 g butter
• 6 tablespoons sugar
• 200 g ground walnuts
• 10-12 tablespoons sugar

Preparation

1. Mix the lukewarm milk with 3 tablespoons of sugar and the yeast. 2. Sift the flour into a bowl. Add the eggs, salt, vanilla sugar, vanilla extract and grated lemon and orange zest. Gradually pour in the milk and yeast mixture and knead for 10-15 minutes, until the dough becomes elastic. 3. Put 10-12 tablespoons of sugar in the pan or saucepan you will bake the cozonac in and caramelize for about 6 minutes, until golden. Spread the caramel over the bottom of the pan. 4. Roll out the dough on a floured work surface into a rectangle about 1 cm thick. Mix the butter with 6 tablespoons of sugar and spread it over the dough. 5. Sprinkle on the ground walnuts and press them lightly with a rolling pin, then roll up the dough. Cut the roll into 6-7 pieces. 6. Stand the pieces upright on the caramel, leaving space between them. Leave to rise for 60 minutes, until visibly risen. 7. Bake for about 60 minutes at 175°C, until the cozonac is golden brown. Turn it out onto a serving plate immediately.