Cozonac (Romanian Easter Bread)
10 hours cooking time
Cozonac (Romanian Easter Bread)
Method
1
Measure 50ml of milk and mix with dry yeast and one tsp. sugar, then leave to rest for 15 minutes. If using fresh yeast, you can omit the sugar.
2
In a large bowl, mix flour with salt and sugar and then add the lemon and orange zest. Add the milk and yeast mixture and the remaining milk.
3
Beat the whole eggs (with the yolks). Add the beaten eggs and vanilla extract into the flour mixture and knead well. If using a kneading machine, let it run for 10 minutes. Then add the soft butter a little bit at a time until all used and knead it into a nice, smooth but firm dough.
TIP
Kneading the dough well is important for nice soft bread.
4
Leave to rise in the refrigerator overnight or for at least 6 hours.
5
The next day take the dough out and let it rest at room temperature.
6
For the filling, stir the butter cubes into the melted chocolate and add sugar, cinnamon and cocoa powder. Mix until you have a smooth paste, then leave to cool for about 10 minutes.
7
Grease the 2 rectangular baking tins with Lurpak® Unsalted Butter.
8
Knead the dough on a floured work surface. Divide the dough in 2, roll each piece into a 30x40 centimetre rectangle and spread the chocolate filling evenly over the whole surface of the dough. Sprinkle the almonds on top of the chocolate filling. Roll from shortest side into a sausage-like shape. Cut lengthwise down the centre and twist both pieces together into a plait. Place it into a buttered baking tin and repeat the process with the other dough half. Leave the tins in a warm place until the dough has risen to double its size (about 1 to 2 hours).
TIP
Leave bread to rest for at least 30 min before slicing as the bread will continue to bake after removal from the oven. In this recipe we use almonds but hazelnuts or walnuts can also be used.
9
Bake at 175°C fan for 45-50 minutes. When the Cozonac is golden brown on top, cover it with foil. When the Cozonac sounds hollow when tapped, it is done. You can also check temperature with a gauge (which should read 96°C).
10
When done, leave the tin on a wire rack. Loosen the Cozonac in the tin and leave it to rest for another 30 minutes before slicing.
