Cozonac
Over a year ago
4,183 views
Ingredients
- 4-5 cups plain flour
- 1 cup milk
- 3 eggs
- 2 ½ tsps Dried yeast
- ¾ cup Butter
- pinch salt
- 1 peel of lemon, finely grated
- 1 peel of orange, finely grated
- ½ tsp Vanilla Extract or vanilla bean paste
- 1 measure of rum
- 1 egg. beaten, for brushing top of pastry
- 1 ¼ cups ground nuts - mixture best e.g. walnuts,almonds,pistachios
- 1 cup milk
- ¾ cup sugar
- ¼ cup Rum
- ½ tsp Vanilla Extract or vanilla bean paste
- 1 tsp orange extract / orange flower water
- 2 tsp orange peel, finely grated
- 1 tsp espresso or coffee extract
- ¼ cup cocoa powder
Accompaniment
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Description
Family Romanian sweet bread recipe similar to pannetone that is traditionally made for family celebrations at Easter & Christmas. It wouldn't be an family get-together without it!
Method
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1
1. Prepare the loaf tins (2 large loaf tins) by buttering and lining bottom with baking parchment paper.
2. Heat the milk, butter & sugar in a large pan until combined. When combined, remove from heat and set aside to cool.
3. Add beaten eggs and mix well. Stir in peels, vanilla, salt & rum.
4. Add 2 cups of the flour and the yeast and beat for a few minutes.
5. Add rest of flour and beat until smooth dough. Turn out onto work surface / board and Knead for few more minutes until dough springy.
6. Place dough in bowl and cover with tea towel. Leave to rise until doubled in size (approx 1 – 1 ½ hours)
7. Whilst dough is rising, make filling by heating the sugar and milk in a medium sized pan on a low heat until the sugar has dissolved.
8. Add nuts and stir on low heat until thickened until consistency of a sauce -should take about 10 or 15 minutes.
9. Add cocoa powder, orange peel, rum, vanilla, orange extract, coffee.
10. Set aside to cool.
11. When dough ready, knead lightly and divide into 2. Preheat the oven to a low heat – gas mark 3 / 170 c / 150 c fan.
12. Roll out dough to width of your tin and about 1/3 of this width in length – so that you have a rectangle of dough.
13. Spread half the filling onto the dough with a palate knife to within about ½ inch of the edge of the dough rectangle. Roll up (in the same way as you would a Swiss roll). Place the dough & filling roll into to tin. Repeat this process with the other half of the dough and filling.
14. Brush both the rolls with beaten egg to glaze.
15 Place in oven and cook for approx 40 mins until the dough rises to the top of the tin. At this point turn up the oven heat to gas mark 5 / 190 c / 170c fan to brown the loaves – this should take 10 – 15 minutes. Then cover the tins with foil and bake for a further 30 mins.
16. Remove from the oven and turn out onto a cooling rack. When cooled sprinkle with icing sugar and serve.
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