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Cozonac – sweet bread with cocoa and walnuts
A Christmas delice

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Cozonac – sweet bread with cocoa and walnuts

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100 g Butter
2 large Egg
50 g Fresh Yeast 2 small packs of dry yeast, 10g of fresh yeast = 1 teaspoon of dry yeast, around 20 g
100 g Crystal Sugar
200 ml Milk
1/4 tsp Salt
600 g Plain Flour If your dough needs more flour add as much as you consider until not sticky
500 g Walnuts crushed
5 tbs Cocoa
6 tbs Crystal Sugar If you want it less sweet add 4 1/2 tbs

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A delicious Romanian dessert, perfect for cold Christmas days.



This dessert has a very special place in my heart. It’s not easy to make and it requires a lot of patience and love for cooking, but I can assure you that it’s worth the fuss. In the cold day before Christmas, in Romania, women start baking cozonac, usually more than what it’s needed for dinner so they care share it with the dear ones. And, to be honest, it is also a reason to be proud of your cooking skills when you manage to master this recipe. For me, and for my family, the perfect cozonac is fluffy, rich, filled with cocoa and nuts paste and sweet. A lot of people like it with less filling, or less sweet, so feel free to adapt this recipe for your own taste. Try to resist when you take out of the oven, but i have to confess that it’s my guilty pleasure tu just cut a piece immediatly and grab a glass of cold milk, take a very confortable seat in my armchair and indulge myself in this dessert.

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First we prepare the dough

Melt the butter in your microwave or in a pan on the stove.


Mix the eggs with the yeast and the salt until well combined.


Pour the sugar and the milk over the hot melted butter.


Add the mixture over the eggs with yeast.


Add the flour and start kneading. I don't like to use the processor so I usually knead by hand because in this way I can feel when the dough has the right consistency. So knead by hand for about 7 minutes until the dough is not sticky anymore but is still soft. If you want to use use appliances put everything in the bowl and use the programme for bread. Add flour on the sides of your bowl so the dough doesn't stick.


Cover the bowl with foil or a towel and let it rest in a warm place for one hour, or until it has doubled it's volume.


Divide the dough into 3 balls, than cut every ball in 2. Cover with a towel while preparing the filling.


Time for the filling

Crush the walnuts very well.


Mix the cocoa with the sugar until combined, and add two spoons of milk or water to make it easy to spread.



Spread each ball of dough in an oval thin layer.


Put two spoons of filling and spread over the dough, leaving the edges free. At this point you can add turkish delight or raisins.


Roll the dough, pressing on the edges. Repeat for another small ball of dough. Twist the two "strings" together like a spiral.


Preheat the oven at 170 C. Place the first cozonac in the tin and cover it with a cloth and let it rise, in a warm spot, for another hour. Follow the same steps for the other ones.


Dip a brush in egg yolk and brush the surface of your cozonaci. Bake for 60-80 minutes, until brown on top. Let it rest for 15 minutes and than take it out of the tray. It's really good to let them be for at least 2 hours, but I know it's hard to resist!


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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