Cozonac (Romanian Easter Bread)
Cozonac (Romanian Easter Bread) 10 hours cooking time Cozonac (Romanian Easter Bread) Method 1 Take out 50ml of milk and mix with the dry yeast and a tsp.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lurpak.com.
Cooking tools:
- Stand mixer
- Instant-read thermometer
- Rolling pin
- Cooling rack
- Baking pan
- Oven
- Refrigerator
- Mixing bowl
- Measuring cup
- Measuring spoon
- Microplane
- Whisk
- Spatula
- Spoon
- Chef's knife
- Pastry brush
- Aluminum foil
Ingredients
- 300 ml whole milk, lukewarm
- 12 g dry yeast, with a tsp of caster sugar
- kilos strong wheat flour
- 1 tsp coarse salt
- 300 g granulated sugar
- Zest from 1 lemon
- Zest from 1 orange
- 4 medium free range eggs
- 3 medium free range egg yolks
- 1 tsp vanilla essence
- 150 g Lurpak® Unsalted Cultured Butter, softened
- 160 g Lurpak® Unsalted Cultured Butter, in cubes
- 180 g dark chocolate, 70% cocoa, melted
- 2 tsp ground cinnamon powder
- 80 g cocoa powder
- 300 g almonds, roughly chopped
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