Cozonac Loaf with Turkish Delight and Almonds

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Preparation40 min.
Cooking60 min.
Тotal100 min.
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  • eggs - 4 (1 yolk is for smearing)
  • sugar - 1/3 cup + 3 tablespoons of water
  • yeast - 1/2 package fresh
  • milk - 1 cup
  • yoghurt - 4 tablespoons
  • butter - 1/3 cup (80 g) melted
  • oil - 2/5 cup (100 ml)
  • vanilla - 1 ampoule
  • essence - 1 ampoule for cozonac
  • orange zest
  • lemon zest
  • vitamin c - 3 packets, powdered
  • flour - 3 cups (700 g)
  • almonds - sliced
  • turkish delight
  • raisins


All products must be at least at room temperature, but by no means cool or cold. Dissolve the yeast in half the milk with 1 tablespoon of sugar and 2 tablespoons of flour. Beat the eggs and add the 2-3 tablespoons of sugar melted in the water. Add the yoghurt and the remaining milk.

Finally, add the spices and activated yeast. Gradually add the flour with the vitamin C in it and start adding the melted butter mixed with the oil while kneading. Knead the ready dough again with orange and lemon zest. If necessary, add a little more flour. Leave the dough to rise completely in a warm place.

Once risen, divide the dough into 7-9 balls. Stretch out each one, add nuts if desired, raisins, pieces of Turkish delight or all 3. Twist the dough strips together and then wind them into a ball. Arrange thus prepared balls into a greased tray.

Preheat the oven to 122°F (50 °C) and put the loaf to rise inside for another 15 minutes. Next, brush it with a beaten egg yolk with a little oil or water and put it to bake at 356°F (180 °C) in an oven with only the bottom fan on for 20 min.

Then, turn on the top as well and bake the loaf to readiness. Toward the end, you can sprinkle it with some almonds and sugar to give it a very nice look.


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