Romanian Cozonac (nut filled)...My Husband and I both grew up on this sweet bread that was often filled with nuts, rahat/lokum or raisins. I think our favorite was the nut filled ones...the more filling the better! Both our moms would make them on special occasions, usually Christmas and Easter. It always smelled so comforting in the kitchen with the aroma of orange/lemon peel, rum , butter , etc. It was especially warm in the kitchen... the windows were foggy and we kids had to be careful when we opened the door so as not to get any drafts of cold air. Watching mom "beat" the dough was especially entertaining! What great memories linger....
Since I got married, I ventured out to find a recipe that would work for me. Mom's recipe was her own.... a basic cozonac recipe with the additions of a little of this and a little of that until it felt just right. I tried many recipes and have finally come up with my own version. This version works for me , though I am always on the lookout to better improve it! My husband loves this version as it has quite a bit more nut filling than others.
This sweet bread dough recipe makes 2 loaves. This time I doubled the recipe and made four loaves. I also doubled the filling. I find that freezing the loaves makes them moist and not dry. So, I freeze mine before cutting into it. Though we have often had them warm, right out of the oven as well.
Update 2: I sort of felt the need to update a few photos of the cozonac I make now( still left most of the old photos for memories sake:)... but I now make the jelly roll in 2 pieces and twist...top photo is of 2 jelly rolls(from 1/2 of the dough), twisted and formed in an oval(the shape of the letter O) before placing in pan.
Update 3: Took a photo 11/19/12 for clarity:)
NOTE: Cozonac, in general, isn't such an easy recipe. I have to say that my version has quite a bit of filling...so there might be the chance of having the cozonac "fall" or have a hole in the middle. I haven't deviated from this recipe for years....but there are a few tips worth mentioning(some are mentioned throughout the post as well)...to help you out, especially if you are making it for the first time.
Nut Filling: for 2 loaves
You will need:
Directions:
Update 1: Please check my revised version by clicking HERE
Update 2: I sort of felt the need to update a few photos of the cozonac I make now( still left most of the old photos for memories sake:)... but I now make the jelly roll in 2 pieces and twist...top photo is of 2 jelly rolls(from 1/2 of the dough), twisted and formed in an oval(the shape of the letter O) before placing in pan.
Update 3: Took a photo 11/19/12 for clarity:)
- make the filling a day before....this allows it to cool completely... and you aren't rushed when making the dough., just bring the filling back to room temp.
- try not to double the dough recipe and cook 4 loaves of cozonac on the same day...unless you have a professional oven that can take all four loaves at the same time and you have extra help( basically while the first couple of loaves bake, the subsequent loaves can over-rise)or stagger the baking through out the day.
- the dough sometimes takes a bit longer to rise than what I listed.... time is written only as a reference, you want the dough to be doubled in size.
- braid the dough...this helps quite a bit with minimizing "tunnels".
- don't let the dough over-rise after being placed in the forms...this is quite important...it will continue to rise in the oven
- try to really cook down the filling...you don't want it too wet....
- recipe uses instant yeast so if your house is especially warm, the dough will rise much faster, so keep that in mind...especially after it has been placed in the loaf pan.
- you might want to use less filling.... or use another filling ....the traditional egg white, sugar and ground nuts
- try not to underbake...cover the cozonac(lightly) with tin foil so that it doesn't burn...leave it in the oven a bit more rather than less...if in doubt, lower the heat towards the end, if need be.
- have the kitchen warm.... changes in temperature can cause the cozonac to fall.
- bake the cozonac in the bottom third of oven(especially when you have an electric oven) ...as baking it close to the top heating element will make the top of the cozonac dough rise too fast and can cause the cozonac to fall later.
- leave the cozonac to cool down in the pan...at least most of the cooling down. I most often use a butter knife to release the the sides of the cozonac as well.
- lay the cozonac on its side for a few minutes when cooling the cozonac....and then switch it on its other side for a few more minutes.
Even after abiding by these tips...things can happen... even to experienced bakers. So, don't expect perfection. But hopefully, you will enjoy it. Regardless if there's a hole in the middle or you have tunnels. The cozonac will still taste delicious:).
Nut Filling: for 2 loaves
10 oz (or about 2 1/2 cups) ground walnuts(or a mixture of nuts you have on hand)
1 cup whole milk
3/4 cup sugar
1/4 cup real rum( I use .5 oz extract) *
1 tsp orange extract
2 tsp orange peel
1/2 tsp ground espresso(optional...just intensifies the chocolate flavor)
1/4 cup cocoa (optional)
* I used extract and cut down on the amount... I will use .5 oz rum extract for the bread dough and .5 oz rum extract for the filling...that is a total of one bottle(1 oz) of rum extract. I sometimes add a splash or two of vanilla as well:).Directions:
1. In a saucepan, melt sugar in milk.
2. Add walnuts and keep stirring every so often... until thickened (10-15 minutes)
3. Add cocoa and flavorings. Cook some more to the point that the filling is paste-like. (I think that if the filling is too wet it can cause quite a bit if steam in the final baking stage...causing the cozonac to fall).
4. Set aside to cool....it should thicken even further as it sits.
5. Since I doubled the recipe, I split the filling into 4 equal parts...but you should have 2 equal parts....if you are not doubling it.
~You may play around with the flavorings to your liking. Amounts are approximate.~
If you want, you can limit the amount of filling you use, and keep the rest for another time.... or use your favorite filling.
Sweet Bread Dough Recipe: for 2 loaves
4-5 cups bread flour( more like 5 cups)
1 cup milk
3 eggs
2 1/2 tsps instant yeast(you could use rapid rise)
3/4 cup(170 grams/6oz) butter*
3/4 cup sugar
pinch of salt, can use a little more to taste
lemon/orange peel( I use about 1 TBS orange and 1-2 tsp lemon peel)
rum/vanilla extract( I use .5 oz rum and a splash of vanilla extract)
* I like to use salted butter
Additional:
~1 beaten egg (for brushing the top of the loaves)
Directions:
1. Prepare your loaf pans by buttering and placing a piece of buttered parchment paper at the bottom to ensure that the loaf will not stick in the final baking stage.
2. In a saucepan, heat milk, butter and sugar.
3. Let cool till just warm.
4. Add beaten eggs and blend to incorporate. Add flavorings lemon/orange peel, rum/vanilla.
5. In mixer bowl, add 2 cups flour and instant yeast. Mix to incorporate the yeast into the flour. Add the wet ingredients and knead for 3 minutes on medium speed.
6. Add rest of flour and knead for an additional 7 minutes using a dough hook. Cover with plastic wrap and let rise till almost doubled... in a warm environment. I usually let mine rise in a warm oven. this can usually take from 1 1/2- 2 hours or so....keep in mind to let it rise to almost double in size.
7. Oil your counter space and plop the dough onto it.
8. Cut the dough in half to yield two equal parts.
9. Roll one part into a large rectangle( 11x14 approximate) and spread nut filling to within 1/2 inch of the edge.
10. Roll dough in pinwheel fashion....I now, just braid the dough.
11. Place rolled loaf in prepared pan and repeat with the remaining loaf. Brush the top of the loaves with a beaten egg.
12. Let rise in a warm oven till the dough reaches the top of the pan...approx 40 minutes or so...this definitely depends on how warm or cold your house is. You don't want it to over rise as it will deflate in the final baking stage from all the heavy filling.
13. Bake in a preheated 375 deg. oven for 10-12 minutes , then place a sheet of aluminum foil lightly covering the tops. They will over brown and burn if you don't do this. Bake for an additional 30-35 minutes...or until nicely golden brown all over. Let cozonac cool down a bit in the pan and then remove from pans... you can lay the cozonac on its side* to cool completely.... and switch from side to side.
14. Sprinkle with powdered sugar....totally optional.
15. Cool completely and wrap well in plastic wrap and place in a freezer bag. Freeze the loaves. Or you can cut a few slices and eat it warm:)!
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