Fantastic Homemade Cozonac

27/02/2017
Topatofrom Topato
"This amazingly fluffy homemade cozonac will sweep you off your feet. My mouth started watering just from looking at the photos. Thanks to Geri for the awesome recipe!"
Preparation40 min.
Cooking60 min.
Тotal100 min.
Servings1 cozonac
Cook
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Ingredients

  • eggs - 4 (set aside 1 yolk for smearing on top)
  • sour cream - 4/5 cup (200 g)
  • sugar - 1 1/5 cups (300 g)
  • butter - 3 1/3 tbsp (50 g)
  • salt - 2 pinches
  • yeast - 1 1/3 tbsp (20 g), cube
  • orange zest - of 1 orange
  • vanilla - 1
  • rum - essence
  • milk - 2/3 cup (150 ml), warm
  • flour - about 3 4/5 cups (900 g)
  • raisins - optional, and Turkish delight
  • almonds - sliced, for sprinkling, optional

Preparation

All ingredients need to be at room temperature.

Activate the yeast, mix it with 3 1/3 tbsp (50 ml) of the preheated milk, 1 tbsp sugar and 1 tbsp flour, until you get a thick mixture. Leave it to bubble. In the meantime, sift the flour in a large container and mix it with the sugar.

Make a well, pour in the eggs, which you've beaten lightly with a fork, plus the sour cream, pinch of salt, orange zest, essence, milk, softened or melted butter and finally the effervescent yeast. Knead a soft, nonstick dough.

Leave it in an oiled container, cover with a towel and leave it to double in volume.

Shape the risen dough very carefully into the desired form. Place it in an oiled and generously floured form. Mine was 10 1/4″ (26 cm) in diameter. Leave it to rise. You can also place it in the oven at 122°F (50 °C).

Once doubled in volume, smear it with the set aside egg yolk and sprinkle with sugar and sliced almonds.

Turn the oven up to 320°F (160 °C) and bake until ready.find similar recipes here

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