Cozonac traditional de Pasti

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar richness.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar can reduce costs.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds are a healthier nut option, and sunflower seeds are budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories, while water is a cost-free alternative.

Prepare the starter by mixing milk, yeast, 1 tablespoon of sugar, and 1 tablespoon of flour. Let it activate for 10-15 minutes.

In a deep bowl, crack the eggs and add salt and sugar, then mix well.

Grate the zest of the orange and squeeze the juice from half of it.

Add the orange zest and juice to the egg mixture, along with the activated starter and 3/4 of the total flour. Mix until homogeneous.

Cover the dough with plastic wrap and let it rest for about 10-15 minutes.

Incorporate 60 grams of softened butter into the dough by hand until well combined.

Sprinkle the dough with a little oil, cover it with plastic wrap, and let it rise until doubled in volume.

Add the remaining flour and butter to the dough, mixing in stages to help it rise more easily.

Cover the dough again and let it rise.

For the filling, use chocolate and raisins, and for decoration, chocolate and almonds. Hydrate the raisins and almonds, and chop the chocolate for the filling.

Add the raisins and chocolate to the risen dough.

Pour the dough into a baking form, ensuring the raisins and chocolate are hidden beneath the dough to prevent burning during baking.

Let the dough rise on the work surface for another 30 minutes.

Bake the cozonac at 180 degrees Celsius for about 45 minutes.

Toast the blanched almonds in a hot skillet.

Check if the cozonac is done by inserting a wooden stick; it should come out clean without raw dough.

Once slightly cooled, decorate the cozonac by melting chocolate in the microwave with a teaspoon of oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens