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Romanian Sweet Bread https://www.metro.ca/userfiles/image/recipes/cozonac-11774.jpg PT45M PT3H00M PT3H45M
Preparation - Cooking Instructions:In a tall stainless steel pot, simmer 3 1/2 cups milk.Stir in sugar, salt, zest.Let cool and add vanilla and Rum.Remove from heat and sir.Allow the milk to cool a bit before adding vanilla and rum essence.Knead. Simmer 1/2 cup (125 ml) milk, in 1 cup (250 ml) flour. Cover and let cool.Combine 1/2 cup (125 ml) warm sweet milk with yeast. Let activate about 5-10 min.Mix the active yeast with the cooled milk and flour and let it double in volume (about 15-20 mins)Add remaining sweet milk to yeast mix. Add in flour slowly, add in the yolks. Knead, add butter, knead until smoothCover the bowl and let rise until it doubles in volume.After the first rise, push the dough back with a light knead. Cut the dough in two or three parts according to the size of your baking pans.Dust the tabletop with some flour and flatten one part of dough in a rectangular shape to about 1 cm (.40 po) thick.Spread diced Turkish Delight and raisins, and then roll the dough.Oil the baking pan and dust with flour.Put the roll in the pan, cover and let rise again. Repeat this for all your dough parts.The second raising will take another 30 mins, plenty of time to preheat your oven to 190°C or 375°F.Brush the loafs with mixed egg whites and honey.Bake for approximately 45 min.When baking is complete, let cool for a few minutes in the pans, and then put the loafs on a cooling rack.Slice and enjoy with milk or red wine.Notes:The recipe is more time consuming than complicated. You can play with the liquids and flour to reach the consistency you are confident with. Don’t be afraid to add more sugar in the milk if you want.There is a multitude of options for filling the sweet bread: like walnut and cocoa cream, poppy seeds frost, mint Turkish Delight and chocolate chips. Just keep in mind it doesn’t work with fresh fruit or berries.Above all, my grandma’s warning: make sure you don’t forget salt in anything you bake, or it will turn out bland.Source: Adrian in Whitby
18
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8 cups (2 L) all-purpose flour 6 egg yolk 1 1/2 cups (375 ml) sugar 1 1/3 cups (330 ml) melted salted butter 1.20 ounces (35 g) fresh yeast (can replace with 2 tbsp (30 ml) dry yeast) 2 tablespoons (30 ml) vegetable oil 4 cups (1 L) 2% milk 2 teaspoons (10 ml) lemon 2 teaspoons (10 ml) orange zest 1 lb (454 g) Lokum "Turkish Delight", diced 1 1/4 cups (310 ml) raisins 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 ml) rum essence 1 teaspoon (5 ml) salt
Romanian Sweet Bread

Romanian Sweet Bread

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18
Desserts
0:45
Preparation
3:00
COOKING
3:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8 cups
    (2 L)
    all-purpose flour
  • 6
    egg yolk
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  • 1 1/2 cups
    (375 ml)
    sugar
  • 1 1/3 cups
    (330 ml)
    melted salted butter
  • 1.20 ounces
    (35 g)
    fresh yeast (can replace with 2 tbsp (30 ml) dry yeast)
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  • 2 tablespoons
    (30 ml)
    vegetable oil
  • 4 cups
    (1 L)
    2% milk
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  • 2 teaspoons
    (10 ml)
    lemon
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  • 2 teaspoons
    (10 ml)
    orange zest
  • 1 lb
    (454 g)
    Lokum "Turkish Delight", diced
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  • 1 1/4 cups
    (310 ml)
    raisins
  • 1 teaspoon
    (5 ml)
    vanilla extract
  • 1 teaspoon
    (5 ml)
    rum essence
  • 1 teaspoon
    (5 ml)
    salt
Imprimer ma sélection

Preparation

Preparation - Cooking Instructions:

In a tall stainless steel pot, simmer 3 1/2 cups milk.

Stir in sugar, salt, zest.

Let cool and add vanilla and Rum.

Remove from heat and sir.

Allow the milk to cool a bit before adding vanilla and rum essence.

Knead. Simmer 1/2 cup (125 ml) milk, in 1 cup (250 ml) flour. Cover and let cool.

Combine 1/2 cup (125 ml) warm sweet milk with yeast. Let activate about 5-10 min.

Mix the active yeast with the cooled milk and flour and let it double in volume (about 15-20 mins)

Add remaining sweet milk to yeast mix. Add in flour slowly, add in the yolks. Knead, add butter, knead until smooth

Cover the bowl and let rise until it doubles in volume.

After the first rise, push the dough back with a light knead. Cut the dough in two or three parts according to the size of your baking pans.

Dust the tabletop with some flour and flatten one part of dough in a rectangular shape to about 1 cm (.40 po) thick.

Spread diced Turkish Delight and raisins, and then roll the dough.

Oil the baking pan and dust with flour.

Put the roll in the pan, cover and let rise again. Repeat this for all your dough parts.

The second raising will take another 30 mins, plenty of time to preheat your oven to 190°C or 375°F.

Brush the loafs with mixed egg whites and honey.

Bake for approximately 45 min.

When baking is complete, let cool for a few minutes in the pans, and then put the loafs on a cooling rack.

Slice and enjoy with milk or red wine.

Notes:

The recipe is more time consuming than complicated. You can play with the liquids and flour to reach the consistency you are confident with. Don’t be afraid to add more sugar in the milk if you want.

There is a multitude of options for filling the sweet bread: like walnut and cocoa cream, poppy seeds frost, mint Turkish Delight and chocolate chips. Just keep in mind it doesn’t work with fresh fruit or berries.

Above all, my grandma’s warning: make sure you don’t forget salt in anything you bake, or it will turn out bland.

Source: Adrian in Whitby

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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