Nut Cake

To make a fluffy and aromatic cozonac, the first essential step is to take care of the yeast that will bring the dough to life. In a bowl, add the fresh yeast and rub it well with a teaspoon of sugar. This process will help the yeast activate, becoming liquid and ready to be dissolved in a little warm milk. After you have obtained a homogeneous mixture, let the mixture sit at room temperature for about 10-15 minutes, during which it will start to ferment, forming air bubbles.

Meanwhile, prepare the butter. Use a mixer or a spatula to cream the butter, adding the vanilla sugar and the two tablespoons of sugar. Continue mixing until the butter becomes a light and fluffy foam, and the sugar dissolves completely. This step is essential because the whipped butter will add a fine texture and a rich flavor to our dough.

In another bowl, sift the flour twice to aerate it and eliminate any lumps. Make a well in the middle of the flour and add the yeast mixture, whole eggs, and the egg yolks that you have rubbed separately with 1/2 teaspoon of salt. Start adding the warm milk gradually, mixing with a spatula or by hand, until you obtain a homogeneous dough. It is important to knead the dough well, gradually adding the whipped butter. The dough is ready when it becomes elastic, bubbles, and easily comes off your hands.

After kneading the dough, shape it into a ball and place it in a bowl greased with a little oil or butter. Cover it with a clean towel and let it rise in a warm place, away from drafts, until it doubles in volume.

Once the dough has risen, divide it into two equal parts. On a floured work surface, roll out a sheet from each piece of dough. Prepare the filling by mixing the ground walnuts with powdered sugar and a pinch of salt. Scald the mixture with boiling milk, mixing well to obtain a thick paste that is easy to spread. If necessary, add a little milk, but with great care, as the paste should not become too soft.

Evenly distribute half of the walnut filling on each sheet of dough, leaving a margin of about 2 cm. Carefully roll the sheet, sealing the ends to prevent the filling from leaking. Place the cozonaci in greased trays and brush them with a lightly beaten egg yolk for a golden and appetizing crust. Place the cozonaci in a preheated oven at medium heat. Do not let the cozonaci rise in the tray, as this could lead to gaps between the filling and the dough. The cozonaci are ready when they become golden brown and have an inviting aroma typical of holidays. Wait for them to cool before cutting, to fully enjoy them!