ROMANIAN "COZONAC"/.italian PANETONE/ best recipe for bread machine, or oven (your choice)
Romanian "cozonac" is very similar to the Italian "panettone" but is not the same. I was looking for a recipe to be successful, fluffy, eventually, bread machine and I was trying many, many recipes, from cookbooks, my mother, my friends....
Many Romanians use this recipe, is very good and easy to use (recipe at the end ):
1. https://lasebiacasa.com/reteta-de-cozonac/
2. This recipe I found this on the internet from a Community of Romanians in Manitoba, and it is exactly what I would like to be a perfect "cozonac": fluffy, lightweight, and very tasty as I remember as a child growing up in Romania.
MY NOTE: Before starting the yeast bubble turn on the oven to 100F you can leave a few minutes (2-3) and then shut it off.
We add the bubble mixer of yeast+sugar+flour, which raised double in 20 minutes.
MY NOTE: instead of using a bread machine, you can knead all the ingredients and leave them to rise in a warm place. The dough must be elastic (=after you press with your finger it comes right back without leaving behind on the hull surface) and a little sticky after is finished.
Ingredients:
• 2 teaspoon yeast (10g)
• 3/4 cup sugar (150g)
• 1 cup warm, (scalding) milk (250ml)
• 3 cups all-purpose flour (400g)
• 3 yolks, room temperature
• pinch salt
• 4 tablespoons (1/2 stick =50g) unsalted butter, room temperature
My NOTE: all these 4 spices we use in Romania, but you can use the spices that you like.
My NOTE: all these 4 spices we use in Romania, but you can use the spices that you like.
• 1 teaspoon rum (optional)
• 2 teaspoon vanilla extract
(optional)
• 1 teaspoon lemon zest, (optional), I use organic lemons
• 1 teaspoon orange
zest (optional), I use organic oranges
Direction:
MY NOTE:
First gather all the ingredients: all the quantity and all requirements of
ingredients: For example eggs and butter should be at room temp, let it sit on
the counter a few hours before starting;
zest of an ORGANIC lemon and an ORGANIC orange, and so on.
Second, let’s
make yeast bubbles. Place in a bowl the following:
2 teaspoon yeast, + 1/4 cup warm milk (not
hot), + 2 tablespoons sugar (all these quantities are used from the amounts
specified in the list of ingredients). Once yeast melted (mixture
with your finger or spoon), place 1/4 cup of flour mentioned above, and mix well -
a few lumps remain, but they should be gone, by kneading. Cover the mixture
with plastic wrap and leave it in a warm place (not hot). MY NOTE: Before starting the yeast bubble turn on the oven to 100F you can leave a few minutes (2-3) and then shut it off.
In 20
minutes the yeast bubble grows about 3 times in volume (if not better). After the yeast
was bubbling and is 3 times the volume, place the remaining ingredients in the
bread machine pan.
Milk and
butter: put them together in one cup in the microwave for about 30 seconds (with butter cut into small cubes so they can melt easily).
We add on the bread machine pan the remaining flour, sugar, yolks, spices, and raisins.
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We (Romanians) add raisins or locum cubes to COZONAC.
Raisins are soaked in rum and microwaved for one minute. Separate the raisins from the rum and add them to the dough.
Raisins are soaked in rum and microwaved for one minute. Separate the raisins from the rum and add them to the dough.
Place in the bread machine: milk, butter, yolks, a pinch of salt, all the essences of rum,
vanilla, lemon zest/orange, remaining flour, and sugar. Turn on your machine
dough cycle.
MY NOTE: instead of using a bread machine, you can knead all the ingredients and leave them to rise in a warm place. The dough must be elastic (=after you press with your finger it comes right back without leaving behind on the hull surface) and a little sticky after is finished.
Remove the dough from the bowl, it will be
sticky you will need to coat the bench and your hands with fat (melted butter) to
manipulate.
I divided it into
2 parts and used 2 Large Loaf pans (9- ¼ x 5- ¼ x 2.75 in.), boarded with
parchment paper.
You can make each one breaded or simple, long, similar to
battered bread. The pans must be filled in about half.
Allow cakes to raise in trays for at least an hour or even two if you
have patience, in a warm place and cover them with a towel. I leave them all in the
shut-off oven, as I did with bubble yeast.
Brush with egg wash (an egg beaten with water
or milk), and sprinkle with sugar.
Bake at 350 F
for 35-45 minutes. They become very nice, brown, and shiny. Use a metal rack to
cool, before you cut slices.
MANY ROMANIANS ARE USING VIDEO AND RECIPE OF SEBI:
INGREDIENTE:
- 1 kg faina
- 500 ml lapte caldut
- 6 ouă separate (6 galbenuse la aluat + 6 albuse la nuci macinate)
- 15g drojdie uscata (sau 50 gr drojdie proaspata)
- 100 gr unt
- 300 gr zahar (200g pentru aluat +100g pentru nuci -
- voi puneti dupa gust)
- 40 ml ulei
- 1 praf de sare
- 50 gr stafide (optional)
- 2 pliculete zahăr vanilat
- 1 lingura coaja de portocala
- 1 lingura coaja de lămâie
- 1 lingurita esenta de rom
- 400g nuca (macinata)
- 6 albuse (vezi mai sus)
- 40 gr cacao pura (optional)
2 cozonaci impletiti, 350F (175C), 45 minute
ROMANIAN NOTE:
We make the
panettone stuffed with walnuts (if you like).
Two cups
coarse grounded walnuts mixed with 2 tablespoons sugar, with
2 egg whites and orange/lemon
zest.
Make a square from the dough, put the walnuts mixer all over, and roll as
a
long battard and place it in the pan, leave to rise and bake, as above.
amazing photos and wonderful
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