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Glazed Cozonaci with Pistachio and Cozonaci with Walnut and Nutella Filling

Recipe for 4 Small Cozonaci

Cozonac Dough

(For 4 small cozonaci – baking pans: 18 x 12 cm, height 5 cm)

  • 1 kg flour, type 550 (12% protein)

  • 500 ml milk

  • 2 packets dry yeast (14 g total)

  • 300 g sugar

  • 75 ml oil

  • 4 egg yolks

  • 2 level teaspoons salt

  • Lemon zest, orange zest

  • Optional: lemon essence

Instructions:

  1. Mix the dry yeast with the sifted flour in a mixer bowl and make a well in the center.

  2. Heat the milk together with the sugar until the sugar has dissolved and the milk is warm.
    (Be careful – it should be warm, not hot!)

  3. Add the egg yolks and citrus zest into the flour, and start mixing at low speed. While mixing, slowly pour in the warm milk and knead for 10 minutes.

  4. After 10 minutes, gradually add the oil in a thin stream and knead for about 30–40 minutes. (Test the dough for elasticity.)

  5. Cover the dough with plastic wrap and let it rise in the oven at 32–35°C (90–95°F), no fan, for about 1.5–2 hours, until nicely proofed.

Prepare the Fillings in the Meantime

Meringue Filling for 4 Small Cozonaci – 2 with Walnut, 2 with Pistachio

  • 200 g egg whites

  • 200 g sugar

  • A pinch of salt

  • 200 g toasted and ground walnuts

  • 200 g chopped pistachios + 1–2 tbsp pistachio paste

  1. Beat the egg whites with a pinch of salt in a mixer at high speed. When foam forms, gradually add the sugar in three parts, beating 1–2 minutes after each addition. Mix until stiff peaks form.

  2. Weigh the meringue and divide it in two:

    • Mix one half with chopped pistachios and pistachio paste

    • Mix the other half with walnuts, cocoa, and lemon essence

  3. The pistachio filling is for 2 small cozonaci; the walnut filling is also for 2.

Pistachio Insertion for 2 Small Cozonaci – Pistachio Ganache

  • 150 g white chocolate

  • 150 ml heavy cream

  • 100–150 g pistachio paste (to taste)

  1. Melt the white chocolate using a double boiler or on the lowest setting in the microwave.

  2. Heat the cream until it starts to boil.

  3. Pour the hot cream over the chocolate and mix. Use an immersion blender for a smooth ganache.

  4. Mix the white chocolate ganache with pistachio paste.

  5. Let the ganache cool. You will need it after the cozonaci have baked and cooled.

Assembling the Cozonaci

  1. After the dough has risen, weigh it and divide it into 8 pieces. Shape 8 dough balls, cover with plastic wrap, and let rest for about 20 minutes.

  2. Divide each filling into two parts for 2 cozonaci.

  3. Roll out a dough ball, spread the filling evenly over the surface, then roll it up. Do the same with a second dough ball.
    Twist the two rolls together and place in the baking pan.

  4. Repeat the process for the remaining 3 cozonaci.

  5. Let the cozonaci rise in the oven at 32–35°C (90–95°F), no fan, until doubled in size – about 1 hour.

  6. After proofing, bake the cozonaci at 150°C (300°F) with fan for 50–55 minutes.

  7. Let them cool in wooden baking molds. If using silicone or other types of pans, remove them from the pans and let them cool in the parchment paper.

Nutella/Pistachio Insert Filling

Before inserting the filling, the cozonaci must be completely cooled.
For 1 cozonac, use 200 g Nutella or pistachio ganache.
If you prefer a more filled cozonac, use up to 300 g of filling.
Use a long metal piping tip (as shown in the video) or a regular round piping tip, inserting from multiple points.

Chocolate Glaze

For 2 Walnut Cozonaci with Nutella Insertion:

  • 400 g milk chocolate

  • 50 g chopped, toasted hazelnuts

  • 4 tbsp oil

Melt the chocolate, mix with oil and chopped hazelnuts.

For 2 Pistachio Cozonaci with Pistachio Insertion:

  • 400 g white chocolate

  • 50 g chopped pistachios

  • 4 tbsp oil

Melt the chocolate, mix with oil and chopped pistachios.

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