Romanian Sweet Bread / CozonacReport Violation
Other Infoservings: 6-10
For the dough:
500 g flour 00
100 g sugar
125 g whole milk
1 cube yeast
100 g seed oil (or butter, softened 100 g)
1 cup (20 gr) rum
vanilla or vanilla bean seeds
aroma orange and lemon (grated peel or vial, Romanian variant)
1 pinch of salt
For the filling:
125 gr walnuts, or almonds, or hazelnuts (or all together)
10 g cocoa
75 g sugar
50 g whole milk
if you like you can also add raisins soaked in rum and squeezed candied orange peel
Prepare the dough: Dissolve the yeast in the bowl with milk and sugar.
Add flour, eggs, rum, oil, a pinch of salt. The dough is very soft but strong. Put it to rise in a sheltered place, away from drafts for about 2 hours.
Prepare the filling: Mix the dried fruit, sugar, milk and cocoa - it must be without chunks. Chill in the refrigerator to rest waiting for the dough rise compete.
After about 2 hours, take the dough, divide it into two parts, pull a rectangle with each half and fill with the cream. Roll up the rectangles on themselves and close the ends getting two loaves stuffed. Now, put the two loaves stuffed in a mold and let them to rise again for about an hour, protected from drafts.
If you want you can garnish the surface with granulated sugar.
Preheat the oven and cook for about 50 minutes (do the toothpick test before turning out).