Sweet bread with Turkish delight

Cozonac with rahat – a traditional delight that weaves flavors and nostalgia into every slice. This recipe is perfect for holidays, but also for moments when you want to indulge in a sweet dessert that is easy to prepare yet full of flavor. With a fluffy dough filled with aromatic rahat, our cozonac quickly becomes the star of the table. Let's see how we can achieve this quick and delicious dessert step by step!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 10-12 slices

Necessary ingredients:

- 530 g of wheat flour (preferably type 650 or 000 for a fluffier dough)
- 300 ml of warm milk
- 125 g of sugar (you can adjust the amount to taste)
- 100 g of melted butter (for a rich flavor)
- 1 packet of dry yeast (or 25 g of fresh yeast)
- 3 egg yolks
- Flavors: vanilla essence, rum essence, grated zest of one lemon, and grated zest of one orange
- A pinch of salt
- Rahat (approximately 200 g, cut into cubes)
- Almond flakes for decoration (optional)

The History of Cozonac:

Cozonac is more than just a dessert; it is a tradition dating back to ancient times, with deep roots in the culinary culture of various communities. Over the years, each family has developed its own recipe, adding specific elements that reflect the history and customs of the place. Rahat, our special ingredient, symbolizes sweetness and joy, being a product used in various desserts around the world.

Preparing the Dough:

1. Activating the Yeast: In a small bowl, combine the dry yeast with one tablespoon of sugar from the 125 g and 100 ml of warm milk. Let the mixture sit for about 10 minutes until it becomes frothy. This is an essential step, as the activated yeast will ensure even rising of the dough.

2. Mixing the Ingredients: In a large bowl, sift the flour to avoid lumps. Add the salt, the remaining sugar, the yolks, the melted butter, and the flavors of vanilla, rum, lemon, and orange zest. Mix all the ingredients well.

3. Incorporating the Yeast: Once the yeast is activated, add it to the bowl with the flour and other ingredients. Pour in the remaining warm milk. Mix with a spatula until you obtain a homogeneous dough.

4. Kneading the Dough: Transfer the dough to a floured work surface. Knead the dough for 10-15 minutes until it becomes elastic and smooth. If the dough is sticky, you can add a little flour, but avoid overdoing it to prevent drying the dough.

5. Rising the Dough: Shape the dough into a ball and place it in a lightly oiled bowl, then cover it with a clean towel. Let it rise in a warm place for 1 hour or until it doubles in size.

Filling and Braiding:

1. Preparing the Sheets: Once the dough has risen, turn it out onto a floured work surface. Divide it into two equal parts. Roll out the first part into a rectangular sheet about 1 cm thick.

2. Adding the Rahat: Evenly sprinkle the rahat cubes over the surface of the rolled-out sheet. You can also use other fillings, such as ground nuts or chocolate, depending on your preferences.

3. Rolling the Dough: Carefully roll the dough, starting from one side, forming a tight roll. Do the same with the second part of dough.

4. Braiding: Braid the two rolls. This step not only enhances the appearance of the cozonac but also helps to evenly distribute the filling.

Baking:

1. Preparing the Tray: Line a long tray with baking paper and place the braided cozonac in it.

2. Final Rising: Cover the tray with a towel and let the cozonac rise again for 30 minutes in a warm place.

3. Glazing and Decorating: In a small bowl, mix an egg yolk with 2-3 tablespoons of milk. Brush this mixture over the surface of the cozonac and sprinkle almond flakes on top for a crunchy and delicious appearance.

4. Baking: Preheat the oven to 180°C. Bake the cozonac for 35-40 minutes or until it turns golden and, when you lightly tap the bottom, it produces a hollow sound.

Serving:

After the cozonac has cooled, slice it and enjoy it alongside a cup of warm milk or a fragrant tea. This dessert also pairs perfectly with a scoop of ice cream or a chocolate sauce.

Tips and Variations:

- You can try adding cinnamon or nutmeg to the dough for an even more aromatic flavor.
- Instead of rahat, you can use raisins or candied cherries for a different filling.
- If you want a less sweet cozonac, reduce the amount of sugar in the dough and filling.

Nutritional Benefits:

Cozonac contains carbohydrates from flour, proteins from eggs, and a moderate amount of healthy fats from butter. It is a quick source of energy, perfect for energizing you on longer days.

Frequently Asked Questions:

1. Why doesn’t the dough rise? Make sure the yeast is active. Check the expiration date and use warm milk.

2. Can I use whole wheat flour? Whole wheat flour can be used, but the cozonac will be denser. You can mix white flour with whole wheat flour for a more balanced result.

3. How do I keep the cozonac fresh? Store it in an airtight container at room temperature to keep it moist and fresh for longer.

Cozonac with rahat is not just a dessert, but a culinary experience that brings joy and comfort. So, share it with your loved ones, tell them about the traditions behind this recipe, and enjoy every slice! Enjoy your meal!