Cozonac – Sweet Bread With Chocolate and Nuts

For the dough:

420 g flour
100 g butter, soft
20 g  yeast
4 egg yolks
120 g  sugar
1 pack  vanilla sugar
ca. 80 ml  milk, lukewarm
1 tablespoon rum
½ tablespoon  lemon zest
½ tablespoon orange zest
A pinch of salt
1 egg yolk and ½ tablespoon of milk to brush

Filling:

200 g walnuts, ground
30 g cocoa powder, unsweetened
5-6 tablespoons caster sugar
½ pack vanilla sugar
1 teaspoon cinnamon, ground
1 tablespoon  rum
ca. 1 tablespoon milk

Prep.time: 4 hours

Cooking time: 50-55 minutes

You’ll need: Dough hook

 

Method:

  1. For the dough, mix the yeast with lukewarm milk and sugar and let it sit for 10 minutes until becomes foamy.
  2. Knead flour, egg yolks, vanilla sugar, lemons, and orange peel, a pinch of salt, soft butter, yeast mixture and rum to an elastic dough.
  3. Cover the dough in the mixing bowl and let it rise in a warm place for 3 hours.
  4. For the filling, mix caster sugar, cocoa powder, vanilla sugar, walnuts, cinnamon, rum and milk.
  5. Roll out the dough on a floured work surface to a rectangle, approximately 1 cm thick. f
  6. Spread the filling evenly, roll up the dough and place it in an oiled loaf pan
  7. Preheat the oven to 200 ° C.
  8. Let the dough rest for another 30 – 45 minutes .
  9. Brush the top with eggwash and bake the Cozonac for 50-55 minutes. If it browns too quickly, cover with aluminum foil.

 

Baked in partnership with Kenwood Switzerland

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