Romanian Cozonac Revisited.... Well, this past Christmas, my husband requested that I make the Romanian cozonac....a tradition for most Romanians. So, I made it for him. I looked at my recipe, and realized that I needed to add a few more tips. It was almost a year ago that I had posted this recipe... felt it needed some revamping of some sort:).
So this time around, I paid a bit more attention to the details as I made the loaves. I figured I would add a few tips, just so that it could go smoother for those of you who have never made this before. In case you haven't seen my previous post, on the Romanian Cozonac(nut-filled), you can click HERE...it contains the recipe and additional photos.
For this post, I wanted to bring in additional photos and tips to make it easier to follow. I decided to show you another way of rolling the nut-filled dough...there are many other prettier ways out there to braid the dough. But this will do for now...
Tips for the nut filling....
~10 oz ground nuts as measured on a scale(not in a liquid measuring cup)
~I use more like 1 TBS orange peel along with orange extract
Tips for the Sweet Bread Dough Recipe...
I use bread flour...I noticed that I have 4-5 cups on previous posted recipe. I used more like 5 cups.
I find that salted butter is better...so that is what I use and skip the pinch of salt.
When kneading dough:
I mix the initial dough with the 2 cups of flour for 3 minutes on medium speed. I then switch from the paddle to the dough hook. I add 2 1/2 cups cups more of bread flour and knead for an additional 7 minutes on speed 7-8 (KitchenAid)....holding on to the mixer! The dough will make "strings".
I lower the speed to low then add the last 1/2 cup of flour and knead for an additional minute increasing the speed to medium . The dough can still be sticky at this point, but not overly.
Rising the dough:
I form it into a ball, leave it in the mixer bowl and cover it . I turn on the oven for a few seconds to warm up, I then turn it off . I place my dough in the oven and let it rise till almost double or about an 1 1/2 - 2 hrs or so. This always depends on how cold or warm your house.
I form it into a ball, leave it in the mixer bowl and cover it . I turn on the oven for a few seconds to warm up, I then turn it off . I place my dough in the oven and let it rise till almost double or about an 1 1/2 - 2 hrs or so. This always depends on how cold or warm your house.
Rolling the dough:
This time I formed the cozonac loaf in a different shape...I was playing around:). But, I liked the way it came out.
I rolled 1/2 of the dough in a big square/rectangle. I then cut it piece in two and proceeded to add the filling to both parts.
I rolled them jelly roll style and pinched the ends as well as along the rolled edge.
I and twisted the two together.
Second rise:
I place my formed loaves in the oven again to rise for the second time. It took my loaves an additional hour to double and come to the top of the pan.
I place my formed loaves in the oven again to rise for the second time. It took my loaves an additional hour to double and come to the top of the pan.
Baking:
I baked it as usual in a 9x5 loaf pan that is lined with parchment paper.
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