Cozonac with Machine

To prepare a delicious and fluffy dough, we begin by setting the bread machine to the dough program. This program will help mix the ingredients and achieve a homogeneous texture. Once the program is finished, it is essential to check the consistency of the dough. If we notice that it is too soft, do not hesitate to add a little flour, then repeat the kneading process. Generally, I prefer to knead the dough twice to ensure it becomes elastic and well-developed.

After the dough has been properly kneaded, let it rise in the machine. When the dough has risen and nearly reached the edge of the pan, it is time to unplug the machine. Look at the volume of the dough – it should be slightly fluffy and have an airy texture. Sprinkle a little oil on the work surface to prevent sticking and transfer the dough onto it. It is important not to knead the dough at this stage, but just to work it a little to give it the desired shape.

Now comes the creative part of the recipe: portioning the dough. You can make rolls, buns, or even a sweet bread, according to your preferences. I chose to fill part of the dough with poppy seeds, inspired by the traditional baigli. After rolling out the dough, I generously sprinkled it with poppy seeds and carefully braided it, forming a beautiful and delicious pastry. I placed it in a round pan and baked it until it turned golden.

The other part of the dough I filled with apricot jam mixed with ground walnuts. After rolling out the dough, I carefully rolled it up, then cut slices about three centimeters thick. Each slice I dipped in a little oil, then rolled it in walnuts, creating a delicious crust. I arranged them on a plate, one next to the other, with the cut side up, which will allow the filling to stand out nicely during baking. I baked them like a sweet bread, and the aroma that filled the kitchen was indescribable, bringing back childhood memories and festive moments. Regardless of the chosen filling, each variant will bring smiles and joy to the tables of loved ones.