Cozonac cu nuca / Romanian sweet bread with walnut filling

Anul acesta de Paste m-am aventurat sa fac pentru prima data in viata mea cozonaci. Am urmat intocmai reteta bunicii mele, pentru ca ea face, va jur, cei mai buni cozonaci din lume: pufosi si cu muuulta nuca! :) Exact asa mi-au iesit si am fost extrem de fericita ca am putut face cozonacii perfecti, cu gustul copilariei :)

Ingrediente:

• 1 kg faina
• 500ml lapte 3.5%
• 250g unt 80%
• 50g drojdie proaspata (sau 2 pliculete de drojdie uscata)
• 300g zahar
• 5 oua de tara
• coaja rasa de la 1 lamaie
• 1 pastaie de vanilie
• 1 lg esenta de rom

Umplutura:

• 500g nuca macinata (da, atat de multa! :))
• 175g zahar
• 150ml lapte
• 100g stafide
• 1 plic de zahar vanilat

In bucataria incalzita cernem faina cu un praf de sare intr-un bol maaare si uscat. Pregatim maiaua: inmuiem drojdia cu 2 linguri de lapte si o lingurita de faina, pana obtinem o pasta pe care o lasam 10-15 min, pana se umfla si face bule :) Separat batem spuma galbenusurile cu zaharul si un praf de sare, adaugam coaja de lamaie, semintele de la pastaia de vanilie si romul.

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Punem maiaua in faina si amestecam bine, adaugand treptat si alternativ amestecul de galbenusuri si laptele cald. Apoi adaugam tot putin cate putin untul topit si albusurile batute spuma. Framantam aluatul bine de tot pana devine moale si pufos. Il lasam sa creasca 1 ora intr-un loc cald, acoperit cu un prosop.

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Amestecam cu o lingura toate ingredientele pentru umplutura. Impartim aluatul in 3 bucati (formele mele sunt mai micute, daca aveti unele mai mari vor iesi 2 cozonaci) le intindem usor cu mana pe o suprafata bine unsa cu ulei, le umplem cu compozitie si le rasucim.

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Punem cozonacii in forme dreptunghiulare unse cu unt si tapetate cu hartie de copt, ii ungem cu un galbenus, ii intepam si presaram putin zahar deasupra. Ii mai lasam 30 min sa creasca, apoi Ii coacem cam 45 de min la foc mediu (170C), pana trec testul scobitorii si se rumenesc frumos. Pofta mare!

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ENGLISH VERSION 

This year for Easter I tried to make Romanian sweet bread, for the first time in my life. I followed my grandma’s recipe, because she makes the best sweet bread ever! So fluffy with lots of walnut filling, just perfect :) I was so happy to make ones exactly the same, tasting like childhood memories :)

Ingredients:

• 1 kg flour
• 500 ml full fat milk
• 250 g butter (80% fat)
• 50 g fresh yeast (or 2 sachets of dry yeast)
• 300 g sugar
• 5 free range eggs
• grated zest of 1 lemon
• 1 vanilla bean
• 1 tbsp rum essence

Filling:

• 500 g ground walnuts (yes, that much! :))
• 175 g sugar
• 150 ml full fat milk
• 100 g raisins
• 1 sachet of vanilla sugar

In a warm kitchen sift the flour with a pinch of salt in a large dry bowl. Prepare the yeast mixture: smash the yeast with a fork and combine with 2 tablespoons of milk and 1 teaspoon of flour, then let it sit for 10-15 min, until it becomes fluffy and bubbly :) Separately beat the egg yolks with the sugar and a pinch of salt, then add the finely grated lemon zest, seeds from the vanilla bean and rum.

Place the yeast mixture in the center of the flour and start kneading, gradually adding the egg yolk mixture and warm milk. Then gradually add the melted butter and beaten egg whites. Knead the dough until soft and fluffy, then cover the bowl with a cloth and let it sit for about 1 hour in a warm place, until it doubles it’s volume.

Mix the ingredients for the filling with a spoon. Divide the dough into 3 pieces (my pans are medium, if you have large ones you’ll get 2 pieces). Flatten the dough with your hand on a well oiled up surface, spread the filling and roll them.

Place the rolls in rectangular pans greased with butter and lined with baking paper, spread an egg yolk on them, sprinkle a little bit of sugar and let them sit for another 30 min. Bake for about 45 min at medium heat (170 C), until a skewer inserted in the center comes out clean and they turn golden brown. Enjoy!