Big Country-Style Threaded Cozonac

fromTopatoDarth Vader438858304
"Store-bought cozonacs have a pleasant taste but homemade ones are always better. That`s why we`ve prepared this amazing threaded cozonac whose preparation is described in full detail."
Preparation120 min.
Cooking40 min.
Тotal160 min.
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  • eggs - 6
  • butter - 4/5 cup (200 g)
  • sugar - 4/5 cup (200 g)
  • yeast - 1 cube
  • milk - 1 cup (250 ml)
  • flour - 2 lb (1 kg)
  • lemon zest - of 1 lemon
  • vanilla
  • salt - 1 pinch


Beat the eggs with the sugar very well. To them add the lemon zest, vanilla + butter. Crumble the yeast in a little milk, add 1 tbsp sugar, 1 tbsp flour and wait for it to rise.

Sift the flour in a deep bowl, form a well, pour the egg mixture into it, along with the rest of the milk and effervescent yeast. Knead a dough and keep kneading a long time after bubbles form.

The dough needs to be soft, easy to knead but not to stick either. Put it in a warm area to rise. Then divide it into 2 balls.

Make wicks out of each one, twist them together or wrap into a spiral and place them in oiled oven dishes.

Put the cozonacs to rise again in a warm area and then smear them with beaten egg yolk + a little water and pour sugar over them. Bake in a preheated 320°F (160 °C) oven.find similar recipes here

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