Delicious sweet yeast pastry filled with spiked walnut rum filling. Commonly enjoyed around Easter, Christmas or any time of the year.
Prepare this sweet bread recipe mixing in 1 cup of raisins and/or 1 tablespoon of lemon zest if desired. Allow to double in size.
When the yeast dough is almost doubled in size (30 minutes before) start on the walnut filling. Do not make the filling too long ahead, as the meringue in the filling will deflate.
Using a grinder grind or grate on a fine grater 3 cups of walnuts and set aside.
You can also use a food processor for grinding the walnuts.
To use the food processor pulse the walnuts in short bursts until the walnuts of fine-texture. Do not over process or the walnuts will release oil and become paste-like.
Meringue: In a clean grease free mixer bowl combine 3 egg whites and 2/3 cup sugar. Whip on medium-high speed for about 10-15 minutes or until the mixture is thick, shiny and tripled in volume.
Combine: To the meringue, add the ground walnut mixture, 2 tablespoons of cocoa powder, and 1 teaspoon of vanilla, 2 teaspoons of rum extract, 1 teaspoon of orange extract (optional) and mix gently until thoroughly combined.
Shape:
Dust working surface with flour. Punch the dough down and turn it out onto the floured surface.
Using a rolling pin, roll it to one big 24"x16 rectangle.
Add the prepared Cozonac walnut filling and spread it into an even layer, staying off about 1 1-inch strip on the further horizontal side.
Roll into a log. Pinch the end to seal. Cut the rolled log into 2 even pieces.
Twist the two pieces together.
Cut the twisted roll into 2 even pieces.
Add to pans:
Using a bench scraper pick up each piece and drop it into 8"x5" or 9"x4" bread pan lined with parchment paper. Cover with a kitchen towel.
Leave in a warm, draft-free place and allow to proof for about 1 hour or until about doubled in size. This dough rises best in a warm environment. If the room temperature is too low, the dough will take a long time to rise.
To create a warm environment - preheat the oven to 250F for 2-3 minutes then turn it off. Place the bowl with the dough in the warm oven.
About 15 minutes before the dough has doubled in size, preheat the oven to 350F with the rack centered.
Once the cozonac's doubled in size brush the tops with the egg wash. To make the egg wash whisk 1 egg yolk with 2 tablespoons of water.
Place the pans in the oven and bake for about 50-55 minutes, or until the internal temperature is 190F.
About 30 minutes into baking check to make sure the tops are not browning too quickly. Tent with foil if needed.
Remove from the oven and leave inside the pans for about 10 minutes. Then, pull the Cozonacs out of the pans by lifting the parchment paper.
Leave to cool completely before slicing and enjoying.
Keep at room temp under a dome for up to 2 days.
Or, wrap the Cozonacs in plastic and freeze them for later use.
Leave in the fridge to thaw.
Slice and toast to enjoy warm.
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