Cozonac with Turkish Delight and Raisins

"You need quality products, tireless hands and a little enthusiasm for a tasty cozonac."
Preparation20 min.
Cooking30 min.
Тotal50 min.
Be the first to cook this recipe
  • Views60
  • Views per month0
  • Views per week0
  • Rating3 out of 5


  • eggs - 2 + 1 egg white (egg yolk for smearing)
  • milk - 1 cup
  • butter - 1/2 cup
  • sugar - 1 cup
  • rum - 1 tablespoon
  • vanilla - 2
  • salt - 1/2 tsp
  • flour - 5 cups + some for kneading
  • yeast - 1 tablespoon, dry
  • orange zest - grated
  • oil
  • turkish delight - 1 box
  • raisins - 2/5 cup (100 g)


Stir the milk and sugar until the sugar dissolves. To them add the lightly beaten eggs, the butter, orange zest, vanilla, rum, salt, flour and yeast.

Knead a soft dough and leave it to rise while covered. Divide the dough into 2-3 parts. Divide each of those into another 3, make cords from them. Smear each cord with additional oil.

Weave the cords together 3 at a time, put Turkish delight in one, raisins in the 2nd, leave the 3rd empty. Weave into a braid, place it in an oiled, floured tray. Leave to rise again.

Smear the risen cozonacs with egg yolk and sprinkle with sugar. Bake in a preheated 356°F (180 °C) oven about 20 min. or until golden.

Notes: The eggs and milk need to be at room temperature!

Keep in mind that this is a sweet dough which takes longer to rise. If putting them to rise in the oven, heat it to 122°F (50 °C) max!find similar recipes here

5 0
4 0
3 1
2 0
1 0
Give your rating:


Be the first to comment

Top recipes on Facebook