That's right! Follow these steps and you will have a literal GIANT COZONAC.
Cozonac, delicious, fluffy, that breaks apart easily. It is the most delicious cozonac I have made recently, so tasty that I would say I have never made one like this before.
Everyone who had the chance to taste this cozonac praised it! It really turned out as it should.
This cozonac recipe is accessible to anyone, the cream in the cozonac is just right, and the memories it brings are amazing.
The ingredients for the cozonac are listed below in the description, and if you follow these steps, you will have a giant, delicious, fluffy cozonac that breaks apart easily.
The recipe steps, along with the secrets, are all in the video.
Chef Paul Constantin wishes you bon appétit!
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Ingredients for cozonac with walnuts and Turkish delight:
Ingredients for the dough:
- 1 kg of flour (000);
- 400-500 ml lukewarm milk (max. 37 degrees C);
- 60 g fresh yeast;
- 1 vanilla essence;
- 6 eggs (egg whites for the cream, egg yolks for the dough);
- 10 g salt for the dough, plus 1 g salt for the egg yolks (see video for details);
- grated zest from one organic orange;
- 250 g sugar for the dough;
- 50 g powdered milk;
- 100 g butter, 82% fat;
- 250-300 g Turkish delight;
Activating the yeast:
- 60 g fresh yeast;
- 3 teaspoons of sugar;
- 1 tablespoon of flour;
- 50-100 ml lukewarm milk, from the total amount of milk;
Let the yeast activate for 10-15 minutes, then it can be used for the dough.
Ingredients for the walnut cream:
- 400 g ground walnuts;
- 3 tablespoons of alkaline cocoa (20 g), more intense in flavor and color;
- 100 g sugar;
- 6 egg whites;
- 15-20 ml rum essence;
*Mix everything well and let the walnuts hydrate for 20-30 minutes.
*Separately, beat one egg and brush the cozonacs before baking.
Knead the dough well for at least 30 minutes until it becomes shiny, and when you press it, it should bounce back to its original shape (see video for details).
Bake in a preheated oven at 160-165 degrees C for 10 minutes, then increase the temperature by another 10 degrees and bake for another 50-60 minutes.
If you notice that they are browning too quickly during baking, which is possible because the dough contains sugar, cover them with aluminum foil and continue baking.
Check with a toothpick if they are done, remove from the pans, let them cool, preferably until the next day, and serve.
Enjoy your meal!
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Author, Camera & Editor: Paul Constantin
#ȘefPaulConstantin #cozonac #traditionalromanianrecipes
4 апр 2023
