Romanian Easter baking of "Cozonac"

Description

Cozonac/Cozonac (Cozonac) — a traditional Romanian and Bulgarian pie made at Easter, the Russian analogue of the Ukrainian kulich or Easter cake. From the point of view shape can be straight or flat, simple or braided. From the point of view of filling - simple and full. I must, as always, happened upon the most unusual recipe of the Romanian coronaca, which was approved and warmly supported by German users... we are all relatives and friends were subdued taste fantastic Easter wreath - Cozonac - Romania! Visitors are welcome to stop and enjoy and compare with the Bulgarian kazunaka!

Ingredients

Flour

300 g
Chicken egg

1 piece
Yolk egg

2 piece
Sugar

150 g
Salt

2 g
Butter

120 g
Lemon peel

1 Tbsp
Egg white

3 piece
Sugar

150 g
Vanilla sugar

2 pack
Cinnamon

1 tsp
Walnuts

150 g
Cocoa powder

2 Tbsp
Yolk egg

1 piece
Powdered sugar
Flour

100 g
Milk

100 ml
Yeast

1 pack

Cooking

To prepare the dough. 100 g flour, 100 ml warm milk and yeast shake well with a fork, cover with cling film and leave to rise in a warm place about 30 minutes.

Dough. In advance melt the butter and allow to cool. Sift 300 g of flour. (We need the recipe for 4 eggs, they will all be used, but in stages - step-by-step in different moments, and in parts of the recipe.) The flour for the dough add 1 whole egg and 2 (!!!) yolk. (The separated proteins to put in a Cup, and leave in the fridge, they will be needed for the filling.) In the dough add more lemon zest (I - ready), 1 chips. salt, 150g sugar, the yeast mixture and the oil.

Mix all thoroughly with a mixer with spiral beaters for 10-15 minutes, until sticky-honey consistency, as in the photo. The dough should be very elastic and NOT liquid. If necessary - add at the end a little flour... the Dough is ready when it easily comes off the walls of the cookware, but at the same time will still be honey-sticky

The dough is placed under the foil and send in a warm place to rise for 2-4 hours. (In a warm oven - approx. 1 hour)

Filling. (to cook when the dough has come) For the filling we will need 3 protein. Proteins can vzbivayte mixer. Place them in a clean, dry utensil for whipping. In the fridge we have pent - 2 protein. Separate 1 protein and add in a bowl for whisking and the yolks to postpone for greasing baking for the final stage. Squirrels are hard to beat. While whisking gradually add 150 g of sugar, 2 Pak. vanilla sugar, 2 tbsp cocoa powder, about 1 tsp. of ground cinnamon. In the end, to introduce a spatula of dried, crushed walnuts.

Forming. Coming up the dough and slightly press down. Roll out the dough on an oiled (raising. small!!!) surface/Board into a rectangle (you can even stretch it with your hands)

Spread evenly over the surface of the filling. Roll up roll.

Form for baking grease Rast. oil. In the conventional round shape, you can insert a glass or a jar in the middle. Gently transfer the loaf into the prepared pan. (Dough is very tender, and the filling is heavy, need to move quickly.) Leave for proofing for 30 -45 minutes in a barely warm oven (at 50*C)

Approaching roll brush with remaining egg yolk. Bake at 180* C approx 60 min to Check the readiness of a wooden skewer.

To keep Cozonac to cool in the form. Pry the edges of the cakes and flip onto the prepared dish.

Ready Cozonac sprinkle with powdered sugar

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