Cozonac cu NucăWalnut-Filled Sweet Bread
Cozonac cu nucă is a Romanian enriched sweet bread with a walnut and cocoa filling. Allow time for both rises and cool the loaf before slicing.
Prep
1h
Cook
45m
Serves
10
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 600gBread Flour
- 7gActive Dry Yeast
- 250mlWhole Milk (warm)
- 120gWhite Sugar
- 3pcsEgg
- 2pcsEgg Yolk
- 100gUnsalted Butter (melted)
- 6gSalt
- 5mlVanilla Extract
- 5gLemon Peel (finely grated)
Filling
- 200gWalnuts (ground)
- 20gCocoa Powder
- 80gRaisin
Assembly
- 20mlSunflower Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Stir the active dry yeast into the warm whole milk with a little of the white sugar and leave it until foamy.
- 02
In a large bowl, combine the bread flour, remaining white sugar, and salt. Add the yeast mixture, the eggs, the egg yolks, the vanilla extract, and the lemon peel.
- 03
Knead until the dough begins to smooth out, then gradually work in the unsalted butter and continue kneading until the dough is soft and elastic.
- 04
Cover the dough and let it rise in a warm place until doubled in size, around 27°C (81°F).
- 05
Mix the walnuts, cocoa powder, and raisins in a bowl.
- 06
Brush the work surface and loaf pan with the sunflower oil. Divide and roll out the dough, spread the filling over it, then roll and braid the dough.
- 07
Place the loaf in the prepared pan and let it rise again until puffy.
- 08
Bake until deeply golden and cooked through at 180°C (350°F).
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