Cozonac is a traditional Romanian delicacy, known for its fluffy texture and unmistakable aroma, and this recipe promises to bring a 100% natural product to your table, made with the best quality ingredients, including freshly ground wheat flour. We start by activating the yeast, an essential step that will ensure perfect rising. We mix 4-5 tablespoons of warm milk with ½ teaspoon of sugar and one teaspoon of flour. After well combining the mixture, we let the yeast rise for 15-20 minutes until it becomes frothy.
Meanwhile, we take care of the rest of the ingredients. We put the remaining milk in a pot over heat, along with sugar, vanilla sugar, and a pinch of salt. We stir until the sugar completely dissolves and then set the pot aside to let the milk cool slightly. We beat the whole egg and the two yolks with a fork, then add them to the cooled milk, along with the rum essence for a special aroma. The butter and oil will be melted over low heat, being careful not to reach boiling point.
In a large bowl, we sift the flour and make a well in the middle. Here we will add the risen yeast, the egg and milk mixture, half of the melted butter and oil, as well as the lemon zest for a fresh scent. We knead until all the ingredients are well incorporated. Then, we turn the dough onto the work surface and continue to knead for 45 minutes, gradually adding the remaining butter and oil. The dough should be smooth and non-sticky, a perfect texture for cozonac.
Once the dough is ready, we stretch it by hand and sprinkle our favorite dried fruits, such as raisins, apricots, or nuts. We fold the dough and knead it a bit more to ensure the fruits are evenly distributed. We put the dough back in a bowl, cover it with a clean towel, and let it rise until it doubles in volume, about an hour. After this time, we turn the dough onto the work surface and knead it again lightly.
We divide the dough into two equal parts, shaping each piece into a roll, which we carefully braid. We place the cozonac in a buttered bundt pan and let it rise for another half hour. Before putting it in the oven, we brush the surface with beaten egg for a golden and appetizing look. We bake the cozonac in the preheated oven at medium heat for 45-50 minutes, until it becomes golden brown and spreads its inviting aroma throughout the house. Enjoy this delicious cozonac, reminiscent of childhood flavors, perfect for any holiday or special moment!
Meanwhile, we take care of the rest of the ingredients. We put the remaining milk in a pot over heat, along with sugar, vanilla sugar, and a pinch of salt. We stir until the sugar completely dissolves and then set the pot aside to let the milk cool slightly. We beat the whole egg and the two yolks with a fork, then add them to the cooled milk, along with the rum essence for a special aroma. The butter and oil will be melted over low heat, being careful not to reach boiling point.
In a large bowl, we sift the flour and make a well in the middle. Here we will add the risen yeast, the egg and milk mixture, half of the melted butter and oil, as well as the lemon zest for a fresh scent. We knead until all the ingredients are well incorporated. Then, we turn the dough onto the work surface and continue to knead for 45 minutes, gradually adding the remaining butter and oil. The dough should be smooth and non-sticky, a perfect texture for cozonac.
Once the dough is ready, we stretch it by hand and sprinkle our favorite dried fruits, such as raisins, apricots, or nuts. We fold the dough and knead it a bit more to ensure the fruits are evenly distributed. We put the dough back in a bowl, cover it with a clean towel, and let it rise until it doubles in volume, about an hour. After this time, we turn the dough onto the work surface and knead it again lightly.
We divide the dough into two equal parts, shaping each piece into a roll, which we carefully braid. We place the cozonac in a buttered bundt pan and let it rise for another half hour. Before putting it in the oven, we brush the surface with beaten egg for a golden and appetizing look. We bake the cozonac in the preheated oven at medium heat for 45-50 minutes, until it becomes golden brown and spreads its inviting aroma throughout the house. Enjoy this delicious cozonac, reminiscent of childhood flavors, perfect for any holiday or special moment!
Ingredients
500 g flour (I used country flour) 250 ml milk one whole egg + 2 yolks 150 g sugar 80 g butter 50 ml oil 200 g dried fruits (raisins, goji berries, pineapple, candied orange peel) one packet of dry yeast (7g) lemon zest 2 packets of vanilla sugar 2 tsp. rum essence a pinch of salt For brushing: one egg