Sweet bread with Turkish delight and walnuts

Cozonac with rahat and walnuts: A traditional delicacy that brings joy and warmth to every home

Cozonac with rahat and walnuts is a dessert found in many cultures and is often associated with holidays, bringing a sense of nostalgia and unity around the table. With an enticing aroma of walnuts and a soft filling of rahat, this cozonac is perfect for any occasion, especially for holidays. In this recipe, I will guide you step by step to achieve a perfect cozonac, soaked in tradition and love.

Preparation time: 30 minutes
Rising time: 90 minutes
Baking time: 60 minutes
Number of servings: 12

Essential ingredients:
For the scalded dough:
- 100 ml scalded milk
- 50 g flour

For the dough:
- 300-350 g flour
- 150 ml warm milk
- 3 egg yolks
- 25 g fresh yeast
- Zest of 1 lemon
- 100 g sugar
- 3 packets of vanilla sugar
- 1/2 teaspoon salt
- 100 g melted butter/margarine

For the filling:
- 200 g rahat
- 200 g ground walnuts
- 60 ml milk
- 100 g sugar
- 2 packets of vanilla sugar
- 1 teaspoon lemon zest

Step-by-step preparation:

1. Preparing the scalded dough:
In a large bowl, add the 50 g of flour and pour 100 ml of scalded milk over it. Mix well to avoid lumps. It is essential that the milk is scalded, as this will activate the yeast more effectively.

2. Activating the yeast:
In a small bowl, mix the fresh yeast with 2 teaspoons of sugar until it becomes liquid. This is an excellent method to activate the yeast, ensuring a fluffy dough. Add the liquefied yeast to the scalded dough and mix well. Let the mixture sit in a warm place for 15 minutes to ferment.

3. Preparing the dough:
In another bowl, combine the egg yolks with the salt, sugar, vanilla sugar, warm milk, and 50 ml of melted butter. Mix well to obtain a homogeneous composition. Add this liquid mixture to the scalded dough, then gradually add the remaining flour (300-350 g) and knead well.

4. Incorporating the butter:
Finally, add the remaining melted butter and knead gently until incorporated. It is important not to over-knead the dough, so it does not become dense. It should be slightly elastic and a little sticky.

5. Let the dough rise:
Place the dough in a bowl greased with a little butter, cover it with a clean towel, and let it rise for 60 minutes, or until it doubles in volume. A warm and humid place is ideal for this stage.

6. Preparing the walnut filling:
In a saucepan, bring the milk, sugar, and vanilla sugar to a boil. Once the sugar has dissolved, add the lemon zest and ground walnuts. Mix well until you obtain a homogeneous composition. Let it cool slightly before using.

7. Preparing the cozonac:
Once the dough has risen, divide it into two equal parts. Roll each piece into a thin sheet of about 0.4 cm. On the first sheet, evenly distribute the diced rahat, and on the second sheet, add the walnut mixture.

8. Rolling and braiding:
Carefully roll each sheet, ensuring the filling remains well enclosed inside. Then, braid the two rolls together. Place the cozonac in a baking tray lined with parchment paper.

9. Second rising:
Let the cozonac rise for another 30 minutes to develop the ideal aroma and texture.

10. Baking:
Bake the cozonac in a preheated oven at 180°C on low heat for about 60 minutes. Check the cozonac from time to time, and when it turns golden and sounds hollow when tapped, it is ready.

11. Finishing:
After removing the cozonac from the oven, brush it with a little honey for a shiny appearance and sweet taste. If desired, you can also add a drop of yellow food coloring to the dough for a more vibrant look.

Chef's tip:
If you want to experiment, try adding other ingredients to the filling, such as raisins or chocolate.

Nutritional benefits:
This cozonac is not only delicious but also offers nutritional benefits. Walnuts are an excellent source of omega-3 fatty acids and protein, while rahat, although high in sugars, provides a quick energy boost. Consumed in moderation, it is a good choice for a sweet snack.

Frequently asked questions:
1. Can I use dry yeast instead of fresh yeast?
Yes, 25 g of fresh yeast is equivalent to about 8 g of dry yeast. Make sure to activate it in the same way.

2. How can I keep the cozonac fresh longer?
Store the cozonac in a plastic bag or an airtight container at room temperature. You can also freeze it to enjoy later.

3. What drink pairs best with cozonac with rahat and walnuts?
A cup of black tea or flavored coffee pairs perfectly with the sweetness of the cozonac, providing a pleasant contrast.

This cozonac with rahat and walnuts is not just a dessert, but a culinary experience that brings family and friends together around the table. Enjoy it with love and share it with your loved ones, creating unforgettable memories. Happy Easter!