Romanian Easter Bread Cozonac

Name: Romanian Easter Bread Cozonac
Prep time: 3 h
Cook time: 1 h
Total time: 4 h
Cuisine: European
Ingredients: 1 cup milk; 3/4 cup granulated sugar; 3/4 cup butter (170 grams, cut up); 720 grams bread flour (6 cups); 2¼ teaspoon active dry yeast (8 grams); 1 tablespoon orange zest (grated); 1 tablespoon lemon zest (grated); 3 eggs (room temperature); 2 teaspoons vanilla extract; 1 tablespoon rum; 1/2 teaspoon salt; 200 grams walnuts or almonds (finely ground, about 2 cups); 1/4 cup rum; 1 teaspoon orange extract; 1 tablespoon orange zest; 1/2 teaspoon ground espresso powder; 1/4 cup cocoa (dutch processed); 1/2 teaspoon vanilla extract; 1 egg (lightly beaten); 2 tablespoons turbinado sugar

Instructions

Prep:3hCook:1h

Cozonac is a classic, simple, sweetened yeast bread with origins in Romania. Traditionally made during Easter and Christmas, this citrus-scented sweet dough is twisted around a nutty filling, creating a spiral design when baked. The result is a festive loaf bread with a tender and soft crumb.

Updated at: Thu, 21 Nov 2024 11:51:47 GMT