Traditional SWEET BREAD for Christmas and Easter / COZONAC

Sift the flour into a bowl.

Add 2 teaspoons of salt.

Dissolve the yeast in warm milk and let it rise.

Separate the egg whites from the yolks.

For 1 kg of flour, use 250 g of sugar and 50 g of oil.

Melt the butter and mix it with the other ingredients.

Add 2 tablespoons of vinegar to the mixture.

Gradually incorporate the oil while kneading the dough until it becomes elastic and smooth.

Cover the dough and let it rise in a warm place until it doubles in size.

Prepare the filling by chopping the nut filling and Turkish delight into small pieces.

Beat the egg whites with sugar until frothy.

Add vanilla extract to the egg whites.

Once the dough has risen, divide it into four pieces and roll them out.

Fill each piece with the nut and Turkish delight mixture, then braid them together.

Place the braided dough into a baking dish and let it rise again until doubled in size.

Bake in the oven until golden brown.

Equipment Needed

Allergens