Traditional Romanian Cozonac: A Delightful Sweet Bread with Walnut and Cocoa Filling

A Rich and Flavorful Holiday Treat

Immerse yourself in the tradition of Romanian baking with this delightful Cozonac, a sweet bread filled with a rich walnut and cocoa mixture. This Cozonac combines the warm, fragrant zest of citrus with a luscious filling, making it a perfect centerpiece for festive occasions or a special treat for family gatherings. The soft, fluffy dough paired with the sweet, nutty filling creates a symphony of flavors that will transport you back to cozy, joyful moments.

Equipment Needed

To make this delicious Cozonac, you will need the following equipment:

• Mixing bowls
• Measuring cups and spoons
• Stand mixer with dough hook attachment (optional)
• Rolling pin
• Baking tray
• Parchment paper
• Knife or dough scraper
• Oven
• Kitchen towel

Ingredients for the Dough:

• 1 kg flour (type 000) (add 2-3 extra tablespoons if the dough is too sticky)
• 6 egg yolks
• 45g fresh yeast or 12g dry yeast
• 250g sugar
• 1 vanilla pod or 2 packets of vanilla sugar
• 500ml warm milk
• 100ml oil
• 1/4 teaspoon salt
• Zest of 1-2 oranges and 2 lemons (organic)

Ingredients for the Filling:

• 3 tablespoons cocoa powder
• 6 tablespoons sugar
• 5-6 egg whites
• 450g walnuts, ground
• Rum essence (optional)

Instructions:

1. Prepare the Yeast Mixture:
   • In a small bowl, combine the yeast with 2 tablespoons of sugar and the vanilla sugar. Add warm milk and let it sit for 5 minutes until frothy.
2. Prepare the Dough:
   • In the bowl of a stand mixer or a large mixing bowl, combine the flour, remaining sugar, oil, citrus zest, and egg yolks mixed with salt for a more intense yellow color.
   • Add the yeast mixture and mix until the dough starts to come together.
   • Knead the dough using the dough hook attachment on medium speed for about 30 minutes, or knead by hand until the dough is smooth and elastic. If the dough is too sticky, add a bit more flour.
   • Transfer the dough to a lightly floured surface and knead by hand for an additional 10 minutes.
   • Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1.5 hours, or until it doubles in size.
3. Prepare the Filling:
   • In a mixing bowl, combine the ground walnuts, sugar, cocoa powder, and rum essence if using.
   • Whisk the egg whites until soft peaks form, then gently fold them into the walnut mixture.
4. Shape the Cozonac:
   • Preheat your oven to 170°C (340°F).
   • Punch down the risen dough and divide it into 4 equal parts.
   • Roll each piece into a rectangle about 40x30cm, sprinkling with flour to prevent sticking.
   • Spread the filling evenly over each rectangle, then roll them up tightly into logs.
   • Line a baking tray with parchment paper and place the rolled dough on it. If using a smaller tray, divide the dough into 3 parts to make 3 loaves.
   • Braid the logs together and place them in the prepared tray.
   • Cover and let rise again in a warm place for about 1.5 hours, or until doubled in size.
5. Bake the Cozonac:
   • Brush the top of the risen dough with a beaten egg.
   • Bake in the preheated oven for 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
   • Allow the Cozonac to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Enjoy your traditional Romanian Cozonac! If you try this recipe, please leave a comment and share your experience.