Directions

• We are working with many ingredients, this may seem overwhelming, but if we pay the necessary attention and follow all the steps, the result will be wonderful. The most important thing is to have all the ingredients at room temperature. Take them out 2-3 hours before on the work table, in the room where you will prepare your “cozonac”.
• I started by sifting the flour (another important step) directly into the bowl of the food processor. In a small bowl, I mixed the yeast, 1 tablespoon of sugar, 1 tablespoon of warm milk and 2-3 tablespoons of flour. After 10 minutes, I added the mixture over the flour. I also separated the eggs, for the dough we use only the yolks.
• On top of the flour and yeast, I added cream, egg yolks, sugar, vanilla, grated citrus peel and warm milk. I kneaded for 5-7 minutes, then added the soft butter. I kneaded for about 10 minutes, and at the end, I gradually incorporated the oil. I covered the bowl with foil and let the dough rise for 1 hour, even 1 hour and a half.
• In the last half hour, I also took care of the filling. I used 7 egg whites, added a pinch of salt and mixed them with a mixer, adding the sugar gradually, until I got a meringue. I ground the walnut in the robot, then added it over the meringue, together with the cocoa and rum essence. I added a few drops of essence and over the raisins and water as close as possible to cover them to hydrate them.
• The dough for the “cozonac” rose very nicely. We weighed it and divided it into 4 pieces of 500 g each, keeping the surplus for decoration (optional). Grease the work table with a little oil (never with flour). We worked with each piece in turn, stretching it gently with our hands without breaking it.
• The walnut and meringue filling is also divided into 4. We add one part to each piece of stretched dough. Sprinkle Turkish delight cut into small pieces and some raisins over the filling. Do not exaggerate the filling, preferably divide everything into 4. Roll tightly, but carefully, closing the ends from the beginning.
• Carefully and loosely twist, so as not to break the dough, two rolls at a time, then move them to a rectangular tray lined with baking paper. From the surplus dough that I kept, I chose to make a decoration, rolling the dough into long sticks and twisting them between them. We cover the trays and let them rise for 30-40 minutes.
• After 40 minutes, the dough has doubled again in volume. I brushed them with beaten egg, mixed with milk, decorated with walnut kernels and sprinkled granulated sugar. “Cozonacul” is baked at 170 degrees, high-low heat for electric ovens, or low-medium for gas ovens, for 1 hour. The baking time can be extended by 5-10 minutes depending on the oven.
• After we take these “chubby” ones out of the oven, we leave them for 10 minutes, then carefully move them to a grill to cool. Don’t forget to remove the baking paper as well, otherwise you risk being left with a wet base that will seem unbaked.
• Absolutely never make the mistake of cutting the hot “cozonac” with a knife. You will destroy the beauty of the fluffy core. It always breaks when it’s hot! Look how fluffy it is inside, too bad I can’t describe the aromas. After it has cooled completely, wrap it in foil and keep it in a cooler room. If you want to prepare it in advance, it can last up to 3 weeks stored under the conditions mentioned above. I hope you liked my “cozonac” recipe and I am waiting for your comments about it. See you at the next recipe!