The cozonac, the tasty sweet bread, which is ever-present on the festive tables of the Romanians

The Romanians prepare the tastiest and most delicious cake in the world that never misses from the table of Christmas or Easter. The cozonac, the favorite dessert of Romanians, is prepared according to a simple recipe.

Nuts, locum, cocoa, raisins or poppy - these are just some of the ingredients with which you can fill the cozonac. At Christmas and Easter, you can smell the sweet smell of hot cozonac from almost all houses.

According to the Romanian tradition, it is said that if you have the cozonac on the table, you feel the holiday. The cozonac is simply a sweetened bread, which is prepared with various fillings, according to personal preferences. The cozonac is considered a traditional Romanian dessert, but can also be found in Italy or in Bulgaria in different forms.

How do you prepare the cozonac?

Housewives who want to know how to prepare the most delicious traditional dessert, they should know that they need a few simple ingredients.

For example, for a cozonac with cocoa and nuts, for the pasta, are necessary: ​​1 kg of flour, 50 g of yeast, 500 ml of milk, 100 g butter, 250 g of sugar, 5 egg yolks, a teaspoon of salt, lemon and orange peel and 2 packets vanilla sugar.

For the filling ingredients are necessary: 250 grams of grounded nuts, five egg whites, 100 g sugar, 2 tablespoons of cocoa, a pinch of salt and rum.

Regarding the preparation, first heat the milk, then add the lemon and orange peel, the vanilla sugar and mix all. In another bowl mix the egg yolks with the sugar. Then you prepare the base of the dough - maia - obtained from the yeast mixed with a teaspoon of sugar, 3 tablespoons of warm milk and a tablespoon of flour.

In a large bowl you put the flour and pour in the middle the base prepared before, namely the maia. After the volume doubled, add a pinch of salt, warm milk and egg yolks mixed with sugar. Then follows the process of mixing, which should last for about 30 minutes. Then, the dough is left to rest and rise for one hour.

Meanwhile, prepare the filling, namely, mounting the egg whites with a pinch of salt and then add the sugar. Mix the nuts with cocoa, a spoon of essence of rum and the egg whites.

The leavened dough is divided into four, and each portion is spread with a rolling pin and covered with a quarter of the filling, which is extended over the entire surface and after roll two by two. Put the two rolls in a greased pan with a little oil and leave it there to redouble its volume. Spread them with a beaten egg with a tablespoon of sugar and put it the preheated oven. After about an hour the cozonaci should be ready.

Enjoy!