Romanian Sweet Bread (Cozonac) – my Granny’s traditional old fashioned recipe

Romanian Sweet Bread (Cozonac) – my Granny’s traditional old fashioned recipe

Larisa Iernutan

If you want to find out how easy it is to make traditional Romanian sweet bread, I invite you to discover this sensational recipe with me,which can successfully take the place of dessert on the Christmas or New Year's table or give you the satisfaction of a warm snack, delicious and filling, served with a glass of warm milk before bed or even for breakfast.

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Prep Time 15

Cook Time 50

Rise time 1

Total Time 2 5

Course Dessert

Cuisine Romanian

Servings people

Calories 320 kcal

Equipment

1 Thermomix / Kneading robot / Food chopper
1 Bowl
1 Whisk
1 Spatula
1 Baking brush

Ingredients

Dough

500 g Flour
370 g Milk + 20 g more for the final step
100 g Sugar
3 pc Egg yolks
50 g Oil
50 g Butter melted
1 pinch Salt
1 cube Yeast fresh
Optional: vanilla extract

Filling

2 pcs Egg whites
200 g Nuts
Chocolate / raisins

Instructions

Put the fresh yeast into a bowl, add 1 tsp sugar and the warm milk. Mix the yeast well, to completely dissolve into the milk. If you use the Thermomix, select 2 min – 37°C - Speed 2.
Let the mixture to rest for 5 minutes;
Place the rest of sugar and the rest of the ingredients needed for the dough into a large bowl and on top of them pour the mixture of fresh yeast and knead the dough using your hands or a kneading machine. I recommend you to add the flour into the bowl by using a sieve. If you use the Thermomix, KNEAD – 10 MIN;
TIP: If you want, you can add 1 tsp of vanilla extract.
Put a foil over the bowl with the dough and let it rise for 1 hour to double its volume.
After 1 hour, take out the dough and cut it into 4 pieces. Model each piece to create 4 smaller balls of dough. Roll each dough with a rolling pin on an oily surface until you have a nice dough sheet that you can then fill with the filling that you prefer. Remember, from these ingredients you will obtain two sweet breads.
For the nuts filling, chop the nuts finely using 7 sec – Speed 7. Clean the bowl and swipe it with a kitchen towel. Insert the butterfly whisk. Add the egg whites and select 4 min- Speed 3.5. You can add sugar during the process.
Pour ¼ of this mixture (or chocolate/raisins) over each dough sheet and roll it like a roulade. Then, using 2 rolled pieces, blend them to create a sweet bread.
Put the sweet bread into the backing tray and let it stay for 1 hour to increase its volume, once again.
Using 1 egg yolk and 20 gr of milk, create a mixture and cover the sweet bread, using a brush, with this mixture.
Bake the sweet bread for 45-50 minutes into the preheated oven at 180°C. You can make sure that the Sweet Bread it properly baked by inserting a tooth stick into the roll and see if it comes out clean.
Once you take it out of the oven, let them cool for at least 30 minutes before handling them. Do not cut the sweet bread until it is at room temperature.