Fluffy Romanian Cozonac with Apples, Walnuts & Meringue – Homemade Braided Sweet Bread

Preparation method

• Tips for Perfect Cozonac
  Make sure all the dough ingredients are at room temperature, and use lukewarm milk, not hot milk.
  Don’t overfill the dough sheets. A thin layer of filling is enough for this recipe and makes rolling much easier.
  Make sure the apples have cooled completely and don’t contain excess liquid. Knead the dough until it becomes smooth and elastic.
  Follow the proofing times and don’t rush the process. Allow the cozonaci to cool completely before slicing to help preserve the texture of the crumb.
• Preparing the Dough
  Start by activating the yeast in a little lukewarm milk with one tablespoon of sugar. Let it sit for a few minutes, until it begins to foam.
  Add the egg yolks and sugar, followed by the Greek yogurt, the remaining milk, vanilla extract, and the grated lemon and orange zest.
• Begin kneading with the dough hook on low speed. Gradually add the softened butter and oil, continuing to knead until the dough becomes smooth, elastic, and well combined. Add the salt while kneading.
• Don’t add too much extra flour if the dough feels slightly sticky. It’s important to keep it soft to achieve a light and fluffy cozonac. Cover the bowl and leave the dough to rise in a warm place until it doubles in size.
• Preparing the Spiced Apple Filling
  Peel the apples, cut them into small cubes, and drizzle with a little lemon juice. Melt the butter in a pan, then add the apples, sugar, cinnamon, and vanilla. Cook over medium heat until the apples soften and the excess liquid has evaporated.
  Dissolve the cornstarch in a very small amount of cold water, add it to the apples, and stir until the mixture thickens and comes together. Allow the filling to cool completely before using.
• Preparing the Walnut Meringue Filling
  Place the egg whites in a perfectly clean, dry bowl. Add the salt and a few drops of lemon juice.
  Start beating the egg whites, then gradually add the sugar. Continue mixing until you obtain a stiff, glossy meringue.
  Gently fold in the ground walnuts and rum extract, using light movements to preserve as much of the air incorporated into the meringue as possible.
• Shaping the Cozonaci
  Turn the risen dough out onto your work surface and divide it into four equal pieces to make two braided cozonaci. Roll each piece into a rectangular sheet. Spread a thin layer of walnut meringue over each sheet, then add the cooled apple filling.
• The Secret to This Recipe Is Not to Overdo the Filling
  Use just enough filling to add flavor and aroma, while leaving the dough enough room to roll up and rise beautifully.
  Roll up each dough sheet, gently pinch the edges to seal, and twist two rolls together to form a braid. Place the cozonaci in baking pans lined with parchment paper.
• Second Rise and Baking
  Cover the pans and let the cozonaci rise again until they look noticeably fluffy and puffy. Gently brush them with beaten egg, then place them in a preheated oven at 170–180°C (340–355°F). Bake until fully cooked and beautifully golden brown. Baking time may vary depending on your oven and the size of the pans.
  If they brown too quickly on top, loosely cover them with parchment paper. Once baked, remove the cozonaci from the pans and allow them to cool before slicing.
• How to Use Leftover Cozonac
  You can turn a few slices into delicious French toast! Dip them in a mixture of beaten egg, milk, and cinnamon, then cook them in a pan with a little butter until golden brown on both sides.
  Serve warm, optionally dusted with powdered sugar or topped with fresh fruit. They’ll have a slightly crispy exterior and a soft, fluffy center, infused with the delicious flavors of vanilla, cinnamon, and cozonac.
  
• O altă idee este budinca de cozonac, un desert simplu și reconfortant, în care feliile rămase se combină cu lapte, ouă, vanilie și scorțișoară, apoi se coc până când capătă o crustă frumos rumenită. Astfel, chiar și ultimele felii se transformă într-un desert nou și delicios!