Cozonac made with love

Name: Cozonac made with love
Ingredients: 100 g white flour; 900 g white flour; 5 g fresh yeast; 50 g fresh yeast; 5 g sugar; 200 g sugar; 5 tablespoons sugar; 30 g sugar; 5 g sugar; 100 ml milk; 100 ml milk; 100 ml milk; 7 eggs; 1 level teaspoon salt; zest of 1 lemon; 1 tablespoon sour cream; 1 vial vanilla extract; 1 vial rum extract; 1 vial lemon extract; 100 g butter; 100 ml oil; 200 g ground poppy seeds; 500 ml water

Dessert - Cozonac made with love by Anamaria G. - Recipia

Cozonac, a Romanian sweet bread, is usually served at holiday tables; the yeasted dough turns out fluffy, with a dense poppy seed filling. This holiday poppy seed loaf is divided into two rolls, and the butter and oil are gradually worked in by folding; the crumb stays soft, with the poppy seeds held in a thick paste. I cut fairly thin slices so you can see the filling spiral clearly. Prep: 50 minutes. Cook: 60 minutes. Rest: 217 minutes. Total time: 327 minutes. Serves: 20. Approximately 420 kcal and 10 g protein per serving.

Ingredients

100 g white flour
900 g white flour
5 g fresh yeast
50 g fresh yeast
5 g sugar
200 g sugar
5 tablespoons sugar
30 g sugar
5 g sugar
100 ml milk
100 ml milk
100 ml milk
7 eggs
1 level teaspoon salt
zest of 1 lemon
1 tablespoon sour cream
1 vial vanilla extract
1 vial rum extract
1 vial lemon extract
100 g butter
100 ml oil
200 g ground poppy seeds
500 ml water

Preparation

1. Crumble the yeast into 100 ml lukewarm milk, add 5 g sugar and 100 g flour. Stir, dust a little flour over the top and leave the starter in a warm place for 30 minutes, until it swells and cracks on the surface. 2. Sift the remaining 900 g flour into a large bowl. Separate the 7 eggs and mix the yolks with the salt, lemon zest, extracts, sour cream, 100 ml milk and the 200 g sugar for the dough. Pour over the flour, add the starter and mix until combined. 3. Melt the butter and mix it with the oil; leave the fat until lukewarm. Gradually work it in, folding the dough without kneading it. Fold again every 15 minutes for 45 minutes, until all the fat has been incorporated. 4. Cover the dough and leave it in a warm place for 90 minutes, until it has almost doubled in size. Meanwhile, cook the ground poppy seeds with 100 ml milk and 30 g sugar for 8-10 minutes, stirring until it thickens to a paste; then leave it to cool. 5. Beat 4 egg whites to stiff peaks, add the 5 tablespoons of sugar and fold in the cooled poppy seed mixture. Divide the dough in two, roll out each piece, spread on the filling and roll up. 6. Place the rolls in two baking pans lined with parchment paper. Brush them with beaten egg, sprinkle 2 g sugar over each and leave to rise for 45 minutes, until visibly puffed. 7. Heat the oven to 180°C. Put 500 ml water in a pan placed beneath the loaves and bake them with steam for 25 minutes. Quickly remove the pan of water without moving the pans with the loaves, and continue baking until 50 minutes have elapsed. 8. Remove the parchment paper from the top and bake for 10 more minutes, until the loaves are browned. Take them out of the oven and leave them lying on one side, then the other, for no more than 7 minutes in total.

Notes

Ground walnuts can replace the poppy seeds in the same quantity; the poppy seed version contains gluten, dairy and eggs. I have a thicker slice alongside black tea. The poppy seeds need to cook until the paste holds on a spoon; if it is still runny, leave it on the heat a little longer before cooling it. In narrower pans the dough rises higher, and baking time may vary from one oven to another. Keep the loaves covered at room temperature until the next day, or in the fridge for up to 3 days.