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Traditional Cozonaci – Recipe for 8 Walnut-Filled Cozonaci

Dough for Cozonaci:

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

  • 2 L milk, 3.5% fat

  • 8 packets of dry yeast (1 packet = 7 g)

  • 1.2 kg sugar

  • 300 ml oil

  • 16 egg yolks

  • 4 level tablespoons of salt

  • Lemon zest, orange zest

  • Optional: lemon/vanilla essence

Instructions:

  1. Separate the eggs; set aside the egg whites and mix the yolks with salt.

  2. Sift the flour twice and place it in the stand mixer bowl. Add the yeast and mix well into the flour.

  3. Heat the milk, sugar, lemon and orange zest over medium heat until the sugar dissolves and the milk is warm (around 35°C / 95°F). Be careful not to overheat it! If it gets too hot, pour it into another bowl and let it cool slightly.

  4. Once the milk is warm and sugar is dissolved, make a well in the flour, add the yolks and optional essences. Start mixing with the stand mixer.

  5. Slowly pour the warm milk along the edge of the bowl and allow the mixer to knead the dough.

  6. Meanwhile, gently warm the oil.

  7. After 30 minutes of kneading, once the dough has come together, gradually pour in the warm oil in a thin stream while kneading continues.

  8. Knead for another 30 minutes.

  9. Test the dough by gently stretching a piece to see if it becomes thin and elastic.

  10. Transfer the dough into another bowl for proofing (the bowl should be large enough to allow the dough to triple in size). Test if the bowl fits in the oven for proofing.

  11. Weigh the bowl and note its weight for later.

  12. Place the dough in the bowl, grease the sides with oil, cover with plastic wrap and a large towel or tablecloth. Put it in the oven at 35°C (95°F), no fan, and let it rise for 1.5 to 2 hours until tripled in volume.

Walnut Meringue Filling:

  • 800 g egg whites

  • 1.6 kg sugar

  • 2.5 – 3 kg toasted and ground walnuts

  • A pinch of salt

  • 2–4 lemon essences (Dr. Oetker) or lemon zest, or rum essence (flavor to taste)

  • 150 g cocoa powder

Instructions:

  1. Beat the egg whites with a pinch of salt.

  2. Once foamy, gradually add the sugar.

  3. Continue beating until the sugar has fully dissolved.

  4. Transfer the meringue to a bowl, add flavorings and incorporate the walnuts and cocoa in 3 stages.

Assembling the Cozonaci:

  1. Weigh the dough in the bowl, subtract the bowl’s weight, and divide the total dough into 16 portions. Each portion should weigh between 450–500 g.

  2. Form 16 dough balls, place them on an oiled wooden surface, and cover with plastic wrap.

  3. Let them rest on the table for about 20 minutes.

  4. Roll out one ball with a rolling pin on a lightly oiled surface, spread 350 g walnut filling over it, and add pieces of Turkish delight (approx. 100 g).

  5. Repeat with another ball of dough.

  6. Roll up each dough piece and then twist them together.

  7. Place the twisted rolls into baking tins lined with parchment paper, brush with beaten egg on top, and let them rise in the oven at 32–35°C (90–95°F), top and bottom heat, no fan, for about 1 hour and 10 minutes, until nicely risen.

  8. Bake in a preheated oven at 150°C (300°F) with fan for about 1 hour.
    After baking, remove them and immediately brush with oil for a shiny finish.

  9. Remove the cozonaci from the pans, leave them in their parchment paper, place on a wooden surface, and cover with a clean tablecloth. Let them cool until the next day.

Note: If you’re making fewer cozonaci, the kneading time may be shorter (check after 30 minutes – it’s ready when the dough is elastic, as shown in the video).

 

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