Cozonac cu Maia. Sourdough ROMANIAN COZONAC. | by JoyRideCoffee

Prepare the sourdough starter with 200g flour, 90g water, and 40g sourdough starter, let it ferment overnight for 10 hours at 22-23°C.

In the morning, combine 670g strong flour, 260g cold milk, 330g sourdough, 102g butter, 46g oil, 20g sugar, 166g egg yolks, and 9.2g salt in a mixer.

Mix on low speed initially, then increase speed to develop gluten.

Add the egg yolks gradually and mix until a medium gluten development is achieved.

Add the remaining ingredients (butter, oil, sugar) gradually while mixing.

Knead the dough for 20-25 minutes until well developed.

Let the dough rise at 22-23°C for 5 hours, performing folds every 45 minutes during this time.

After 5 hours, divide the dough into two equal pieces and refrigerate for 8 hours.

After refrigeration, let the dough rest at room temperature for 30-45 minutes.

Roll out the dough to about 1 cm thickness and add filling made of 4 egg whites, 80g sugar, 200g walnuts, and 10g cocoa powder, along with a little vanilla extract.

Roll the dough and place it in greased baking pans.

Let the shaped dough rise overnight at room temperature for 12 hours.

In the morning, brush with a mixture of egg yolk and milk for color.

Bake in the oven at 180°C for 30-45 minutes with steam, removing the top cover after 20 minutes to allow top heat.

Equipment Needed

Allergens