No knit Romanian Sweet Bread (cozonac)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds are a healthier nut alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free substitute.

Prepare the yeast mixture in a small bowl with 50 g of flour, 32 g of yeast, and 100 g of lukewarm milk. Mix gently with a whisk and cover it. Let it sit in a warm spot (no hotter than 30°C) for about 15 minutes.

In a separate bowl, combine 275 g of cold milk, 150 g of melted and cooled butter, 7 egg yolks, 190 g of sugar, 30 g of grated orange peel, 2 rum essences, 2 vanilla essences, and 7 g of salt. Mix everything together with a whisk.

Pour the yeast mixture and the liquid mixture over 700 g of flour with high protein content. Mix well with a spatula to combine.

Cover the bowl with cling film (not in contact) and place it in a warm spot (no more than 30°C) for 45 minutes.

After rising, place the bowl in the fridge for at least 12 hours (up to 24 hours).

For the filling, mix 225 g of powdered sugar, 45 g of cocoa, and 375 g of ground walnuts in a bowl. Add 2 rum essences, 2 vanilla essences, and 225 g of egg whites. Mix well and refrigerate until ready to fill the cozonac.

After at least 12 hours in the fridge, sprinkle flour on the dough to prevent sticking. Divide the dough into four equal parts (about 410 g each) without kneading.

Roll out each quarter into a sheet of about 25x35 cm. Spread about 210 g of filling over each sheet and top with 100 g of chopped walnuts mixed with 50 g of candied orange peel.

Roll each sheet into a log, sealing the edges with a little water if necessary. Braid the two logs together and place them in a lined baking pan (25x11 cm).

Brush the tops with a mixture of half egg yolk and half heavy cream or milk. Let them rise for about an hour in a warm place (no more than 30°C).

Preheat the oven to 160°C (no fan) and bake the cozonac for about 1.5 hours. Use a thermometer to check that the internal temperature reaches over 90°C (ideally around 92°C). If they brown too much, cover with crumpled baking paper until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens