Description
Cozonac is a traditional Romanian Christmas treat, known for its rich dough and delicious walnut filling, perfect for festive celebrations.
Ingredients
Scale
- 500 to 550 grams of flour (preferably ‘000’ or pastry flour)
- 250ml milk
- 8 egg yolks (size M)
- 100g powdered sugar
- 25g granulated sugar
- 25g fresh yeast (or equivalent dry yeast)
- 100g butter
- 25ml neutral oil (e.g., refined sunflower oil)
- 1 tbsp rum essence
- 1 tbsp vanilla essence
- Zest of a lemon, orange, or a combination
- A good pinch of salt
- For the walnut filling:
- 350g crushed walnuts
- 100ml milk
- 200g granulated sugar
- 1 tbsp cocoa powder (preferably dark)
- 1 tbsp rum essence
- 1 tbsp vanilla essence
- 2 egg whites (size M)
- Additional: oil, 1-2 egg yolks, and some milk for finishing
Instructions
- Prepare the scalded starter mix by placing 50g of flour in a bowl and boiling 100ml of milk. Pour the hot milk over the flour and mix well.
- In a separate bowl, beat 25g of yeast and 25g of granulated sugar until liquid. Combine with the cooled flour paste and let rise until doubled in size.
- In a stand mixer, combine the remaining flour and lemon/orange zest on low speed.
- Beat the egg yolks with salt, oil, rum, vanilla, and 150ml of lukewarm milk. Add this mixture to the flour along with the risen starter mix.
- Mix on low speed, gradually increasing to medium-high until fully combined. Add powdered sugar in halves, mixing well.
- Continue mixing on high speed for 10 minutes, scraping the bowl as needed. Add butter in small chunks, incorporating fully before adding more.
- Knead until the dough is stretchy and semi-transparent. Place in a greased bowl, cover, and let rise until doubled in size.
- For the filling, combine crushed walnuts with boiled milk and sugar, then add cocoa, rum, vanilla, and egg whites. Mix well.
- Once the dough has risen, oil your working surface and shape the dough into a thin rectangle. Cut if making two portions.
- Spread the walnut filling over the dough, leaving edges for rolling. Roll tightly and seal the edges.
- Place in a prepared loaf pan, brush with egg yolk and milk mixture, and let rise until it reaches the top of the pan.
- Preheat the oven to 190 degrees Celsius. Bake for 10 minutes, then cover with foil and bake for an additional 40 minutes.
- Cool in the tin for a bit, then transfer to a rack to cool completely.
Notes
- Ensure the dough is well-kneaded for the best texture.
- Use finely crushed walnuts for a smoother filling.
- Be careful when handling the rolled dough as it can be fragile.
- Adjust baking time based on your oven’s performance.
- Prep Time: 2 hours
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Romanian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Cozonac, Romanian Christmas treat, festive dessert, walnut filling