Dessert
Cozonac (Romanian walnut and cocoa brioche)
- Preparation time
- 1 h
- Servings
- serves 8
Ingredients
- Flour — to buy500 g
- Milk — to buy200 ml
- Baker's yeast — to buy15 g
- Sugar — to buy100 g
- Butter — to buy100 g
- Egg — to buy3
- Walnuts — to buy200 g
- Cacao en poudre — to buy2 tbsp
Preparation
Dissolve the yeast and a teaspoon of sugar in the warm milk, let sit for 10 minutes until foamy.
In a large bowl, mix the flour, remaining sugar and a pinch of salt, add the yeasted milk, eggs and melted, slightly cooled butter.
Knead for 10-12 minutes until you get a soft, smooth, slightly elastic dough, cover and let rise for 1.5 hours, until it doubles in size.
Meanwhile, roughly chop the walnuts and mix them with the cocoa and a little sugar to make the filling.
Knock back the dough and roll it out into a large rectangle on a floured surface.
Spread the walnut filling over the whole surface, leaving a 1 cm border, then roll the dough onto itself to form a long log.
Place the log in a buttered loaf tin, cover and let rise for another 45 minutes.
Bake for 40-45 minutes at 170°C, covering with foil if the top browns too quickly, until a knife inserted in the centre comes out clean.