Sweet bread with Turkish delight

Cozonac with rahat - a traditional recipe, full of flavor and memories

Who doesn't love the enticing aroma of a freshly baked cozonac? This delicious dessert has brought souls together around tables over the years, becoming a symbol of holidays and joyful moments. Whether it features a colorful rahat filling or other unique combinations, cozonac remains a favorite for all. In this recipe, I will guide you step by step to achieve a fluffy cozonac with a rich rahat filling that will impress both family and friends.

Preparation time: 30 minutes
Rising time: 1 hour and 20 minutes
Baking time: 35-40 minutes
Total: 2 hours and 30 minutes
Number of servings: 2 cozonaci

Ingredients

For the dough:
- 1 kg of flour
- 4 eggs
- 200 g of sugar
- 500 ml of milk (at room temperature)
- 200 ml of oil (or lard for more tenderness)
- 25 g of fresh yeast
- Zest of one orange
- Zest of one lemon
- A pinch of salt

For the filling:
- 500 g of rahat (preferably in multiple colors)

For brushing:
- 1 egg
- 2-3 tablespoons of milk
- Sugar for sprinkling on top

Preparation

1. Preparing the starter: In a small bowl, add 50 ml of warm milk (not hot!) and dissolve the yeast along with a tablespoon of flour. Mix gently and let the starter sit for 10-15 minutes until it becomes frothy.

2. Heating the milk: In a pot, heat the remaining milk (450 ml) along with the sugar, stirring to dissolve it. It is important for the milk to be warm, not hot, so as not to kill the yeast.

3. Mixing the dry ingredients: In a large bowl, sift the flour along with the salt. Add the orange and lemon zest to enhance the flavor.

4. Combining the ingredients: Make a well in the center of the flour and add the starter, warm milk, lightly beaten eggs, and oil. Mix gently with a spatula or by hand until the ingredients begin to combine.

5. Kneading the dough: Knead the dough for about 10-15 minutes until it becomes elastic and no longer sticks to your hands. If necessary, add a little flour along the way, but be careful not to overdo it to avoid making the dough too dense.

6. Letting it rise: Place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm place for 1 hour or until it doubles in volume.

Filling

7. Preparing the rahat: While the dough rises, cut the rahat into small cubes. You can use rahat of different colors for a more attractive appearance.

Shaping the cozonac

8. Dividing and rolling out the dough: After the dough has risen, sprinkle a little flour on the work surface. Divide the dough into 4 equal parts, shaping each part into balls. Let them rise for another 20 minutes, covered with a towel.

9. Rolling out the sheets: Using a rolling pin, roll each ball of dough into rectangular shapes. Evenly distribute the rahat cubes over each sheet.

10. Forming the rolls: Roll each sheet, making sure to seal the ends well to prevent the filling from leaking during baking.

Baking

11. Preparing the pans: Line two loaf pans with parchment paper and place a braided cozonac in each pan.

12. Brushing and letting rise: Beat the egg with 2-3 tablespoons of milk and brush each cozonac with this mixture. Sprinkle sugar on top for a sweet and crispy crust. Cover the cozonaci with a towel and let them rise for another 20 minutes.

13. Baking: Preheat the oven to 180 degrees Celsius. Bake the cozonaci for 35-40 minutes, or until golden and risen. A trick to check if they are ready is to insert a toothpick in the center of the cozonac; if it comes out clean, the cozonac is done.

Serving and variations

After the cozonaci have cooled, you can serve them as is or slice them for a sweet snack with coffee or tea. Another trick I love is to lightly toast them on a non-stick pan to achieve a crispy crust, serving them with a drizzle of honey or jam.

Frequently asked questions

- Can I use dry yeast instead of fresh yeast? Yes, you can use about 8 g of dry yeast. Make sure to activate it according to the instructions on the package.

- How can I keep the cozonac fresh for longer? Store it in a plastic bag in a cool place or in the fridge. The lard in the dough helps retain moisture.

- What other fillings can I use? You can experiment with ground nuts, chocolate, or candied fruit to create delicious variations.

Nutritional benefits

Cozonac is a source of carbohydrates and proteins, thanks to the flour and eggs. Adding rahat can provide an energy boost due to its sugar content. If you want to make a healthier version, you can reduce the sugar and use whole wheat flour.

In conclusion, making this cozonac with rahat is a true culinary art, and the final result will be a delight that no one will forget. With a little patience and attention to detail, you will achieve a fluffy and aromatic cozonac, perfect for any occasion. Enjoy!