Cozonac – Romanian Sweet Bread

Ingredients

• 750g strong white flour
• 7g dried yeast
• 250ml warm milk
• 150g sugar
• 3 eggs + 2 yolks
• 150g butter, softened
• Zest of 1 lemon and 1 orange
• Filling: 200g walnuts, 100g sugar, 50g cocoa, 50ml rum, 2 egg whites

Method

1. 1

   Dissolve yeast in warm milk with 1 tsp sugar. Rest 10 minutes until foamy.

2. 2

   Mix flour, sugar, eggs, and yolk. Add yeast mixture and beat until elastic.

3. 3

   Knead in softened butter and zests – 15 minutes by hand or 8 minutes in a mixer.

4. 4

   First rise: 1.5–2 hours in a warm place until doubled.

5. 5

   Make filling: beat egg whites to soft peaks, fold in walnuts, cocoa, sugar, and rum.

6. 6

   Roll dough to a rectangle. Spread filling. Roll up and place in a loaf tin.

7. 7

   Second rise: 45 minutes. Brush with beaten egg. Bake at 180°C for 40–45 minutes.