Cozonac with Yoghurt

"Making cozonacs is no joke and we take their preparation very seriously."
Preparation35 min.
Cooking40 min.
Тotal75 min.
Servings1 pc
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  • yeast - 1 1/3 tbsp (20 g) (half a cube)
  • sugar - 4/5 cup (180 g) + for sprinkling
  • yoghurt - 2/3 cup (150 g)
  • milk - 3 1/3 tbsp (50 ml)
  • oil - 1/3 cup (80 g)
  • eggs - 3 (one yolk is for smearing)
  • lemons - zest of 1 lemon
  • salt - 1 pinch
  • flour - 2 1/2 cups (600 g)
  • raisins - optional
  • nuts - optional


All products for the cozonac with yoghurt need to be at room temperature. It is best to make the dough in a dough machine, but it can be made by hand in the same sequence.

Dilute the yeast in warm milk with 1 tablespoon sugar and a little flour. Leave it to rise. Meanwhile, whisk the eggs and sugar, then add them to the bowl of the machine. Add the yoghurt, flour and yeast mixture.

Turn the machine on and add a little of the remaining flour. Turn it on again and add a little oil. Allocate some of it for wrapping the cozonac. Allow the dough to rest for awhile and knead it again with the lemon zest. Leave the dough to rise well.

Now it's time to shape the cozonac, based on preference. While wrapping the individual strips around each other, add chopped nuts and raisins, previously soaked in rum for an hour.

Leave the shaped cozonac to rise again and brush it with the egg yolk beaten with a little milk. Sprinkle lightly with sugar and put it to bake in a preheated 356°F (180 °C) oven.find similar recipes here

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