Ingredients for one big cozonac: For the dough: • 500-600 gr flour • 3 egg yolks (eggs should be room temperature!) • 120 gr sugar • 250 ml milk, warm • 100 gr butter, melted • 1 1/2 tablespoons vanilla extract • 1/2 tablespoon rum extract • Zest from one lemon • A pinch of salt • 10 gr active dried yeast For the filling: • 220 gr walnuts, grounded • 4 tablespoons coconut flakes • 4 tablespoons cocoa powder • 3 egg whites • 180 gr sugar • 1 tablespoon rum extract For the topping: • 3 tablespoons sugar (I used mixed, white and brown) • 1 small egg, beaten Instructions: 1. In a small bowl, mix 1/3 of the warm milk with 3 tablespoons flour and the yeast. Leave it aside for 15 minutes. 2. In another small bowl, mix the rest of the milk with the sugar and extracts. Mix until all the sugar dissolves. 3. In a large bowl, mix egg yolks with salt for a couple of minutes. 4. Add 500 gr flour, yeast mixture, sugar mixture and lemon zest. Mix until well combined. I used a hand mixer with the dough paddles attached. 5. Add the melted butter and continue mixing for about 10 minutes. 6. On a well-floured surface drop the dough and hnead for another 5-10 minutes. Add more flour as necessary. 7. Put the dough back into the bowl and cover with plastic wrap and a soft kitchen towel. 8. Leave it to proof for minimum one hour, until doubled in size. 9. Meanwhile, prepare the filling and line your baking tray with parchment paper. You can also grease it with a little oil. Beat the egg whites with a pinch of salt and sugar until soft-medium peaks. 10. Add the grounded walnuts, cocoa powder, coconut flakes and rum extract. Mix to combine. 11. Roll the dough into a big rectangle. Cut it in half lengthwise. 12. Spread the filling evenly over each piece of dough. 13. Roll both pieces lengthwise. 14. "Braid" together the two rolls. Start placing one side on the other and form a twist. 15. Place the cozonac into the baking tray and brush the top with eggwash. 16. Leave it to proof for another 30 minutes. Preheat your oven at 170° C. 17. Brush the top again with eggwash and sprinkle with sugar. 18. Bake for at least one hour until it passes the toothpick test and it's golden brown.
19. Let it cool completely before cutting and serving.
20. Keep it in a plastic zipper bag to maintain freshness.
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