ROMANIAN "COZONAC"/.italian PANETONE/ best recipe for bread machine, or oven (your choice)

 Romanian "cozonac" is very similar to 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 cook books, my mother, my friends....

This recipe I found from internet from a Community of Romanians in Manitoba, and it exactly as I would like to be a perfect "cozonac": fluffy, light weight, very tasty as I remembered as child growing up in Romania.


• 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.

• 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  


MY NOTE: First gather all the ingredients: all the quantity and all requirements of ingredients:  example: eggs and butter should be at room temp, let it sit on the counter few hours before starting;  zest of an ORGANIC lemon and an ORGANIC orange, and so on.

                Second, let’s make yeast to bubble. 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, mix well - a few lumps remain, but they should be gone, by kneading. Cover the mixture with plastic wrap and leave in a warm place (not hot). 

MY NOTE: before I started the yeast bubble turn on the oven 100F you can leave a few minutes (2-3) and then shut off.

           In 20 minutes the yeast bubble grows about 3 times in volume (if not better). After yeast was bubbling and is 3 times the volume, place remaining ingredients in the bread machine pan.

         Milk and butter: put them together in one cup in the microwave about 30 seconds (with butter cut into small cubes so they can melt easily). 

We (Romanians) add raisins or locum cubes to COZONAC.
Raisins are soaked in rum and microwave for one minute. Separate the raisins from rum and add to dough.

        Place in the bread machine: milk, butter, yolks, 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 bread machine, you can knead all the ingredients and leave to rise in warm place. The dough must be elastic (=after you press with your finger it comes right back without leaving behind in 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 in 2 parts and use 2 Large Loaf Pan (9- ¼ x 5- ¼ x 2.75 in.), boarded with parchment paper.
You can make each one breaded or simple, long, similar to battard bread.  The pans must be filled about half. 
Allow cakes to raise in trays at least an hour or even two if you have patience, in a warm place and cover 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), 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.

We make the panettone stuffed with walnuts (if you like).
Two cups coarse grounded walnuts mixed with 2 tablespoons sugar, with 1 egg-white 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.



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