Cozonac (Romanian Easter Bread)
Cozonac (Romanian Easter Bread) Method Take out 50ml of milk and mix with the dry yeast and a tsp. of sugar, then leave to rest for 15 minutes.
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
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Saucepan
- Microwave
- Whisk
- Spatula
- Rolling pin
- Chef's knife
- Cutting board
- Baking dish
- Pastry brush
- Aluminum foil
- Cooling rack
- Kitchen towel
- Plastic wrap
- Kitchen scale
- Fine-mesh sieve
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 Butter, softened
- 160 g Lurpak® Unsalted 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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