Cozonac cu nuca si stafide / Walnut and raisins loaf

Cozonacul este o prăjitură tradițională românească, bulgărească, macedoneana si albaneza.

Ingredientele principale fiind făina, laptele, zahărul, ouăle, untul si drojdia.

Pot fi  drepți sau rotunzi, simpli sau împletiți si pot fi simpli sau umpluti.

Umplutura poate fi din  nucă, alune, mac, stafide, rahat turcesc, fructe uscate, brânză dulce, cacao, marmelada sau combinații ale acestora.

“Cozonac” is a traditional Romanian, Bulgarian, Macedonian and Albanian sweet bread.

Main ingredients are flour, milk, sugar, eggs, butter and yeast.

Can be straight or round, simple or braided and can be simple or filled.

Filling can be out of nuts, hazelnuts, poppy seeds, raisins, Turkish delight, dry fruits, cottage cheese, cocoa, marmalade or combinations of these.

Ingrediente / Ingredients

- pentru aluat / dough

• 500 g faina / 500 g flour
• 4 galbenusuri / 4 yolks
• coaja rasa de la jumatate de portocala si/sau lamaie / grated zest of half orange and/or lemon
• 1 pastaie de vanilie (optional) / 1 vanilla pod (optional)
• 1 praf de sare / 1 pinch of salt
• 250 ml lapte / 250 ml milk
• 120 g zahar /120 g sugar sugar
• 2 linguri zahar vanilat / 2 tablespoons vanilla sugar
• 7 g drojdie uscata / 7 g dry yeast
• 20 g unt topit / 20 g melted butter

- pentru umplutura / filling

• 200 g nuca macinata / 200 g ground walnuts
• 300 ml lapte / 300 ml milk
• 150 g zahar / 150 g sugar
• 40 g stafide / 40 g raisins
• 2 linguri de pesmet fin / 2 tablespoons fine bread crumbs
• 1 lingura cacao / 1 tablespoon cocoa powder
• 1 lingura esenta de rom / 1 tablespoon rum essence

- Cantitatile de mai sus sunt pentru  un cozonac  mare.

The above quantities are for a large walnut loaf.
- Aluatul si umplutura se pot impartii  pentru a rezulta 2 cozonaci mai mici /

The dough and filling can be divided to make two  smaller loaves.

 

Mod de preparare / Method of preparation

- Laptele, 100 g de zahar, zaharul vanilat si pastaia de vanilie (taiata in doua pe diagonala) se pun la fiert pana se topeste zaharul si da in clocot, dupa care se asteapta sa se mai raceasc.

Heat the milk, 100 g of sugar, vanilla sugar  and vanilla pod (cut on diagonal into 2) until sugar melts, then allow to cool a bit.

 

1. Drojdia se dizolva in putin lapte caldut impreuna cu 20 g zahar si 2 linguri de faina dupa care se tine la cald si se asteapta pana drojdia se activeza.

Dissolve yeast in little warm milk together with 20 g of sugar and 2 tablespoons of flour, then keep in a warm place and wait for the yeast to activate.

2. In momentul in care se dubleaza si face bulbuci se poate incepe framantatul

When yeast doubles and makes bubbles you can start kneading.

3. Intr-un castron mai mare se adauga faina, galbenusurile frecate cu un praf de sare, coaja rasa de portocala si/sau lamaie, drojdia activata si se framanta turnand putin cate putin din laptele caldut.

In a larger bowl add flour, rubbed yolks with a pinch of salt, orange or/and lemon grated zest, activated yeast and knead pouring warm milk little by little.

 

4. Se framanta minim 30 de minute pana se formeaza un aluat elastic si nelipicios

Knead minimum 30 minutes until it forms an elastic and non sticky dough.

5. Daca aluatul este prea lipicios se adauga maxim 2 linguri de faina dar nu mai mult.

If dough it’s to sticky  add maximum 2 tablespoons of flour but not more.

6. Se freaca palmele cu unt topit, se framanta din nou inca 10 minute dupa care castronul se acopera cu un prosop curat  si se lasa sa creasca intr-un loc mai cald pana-si dubleaza volumul (40-60 minute).

Rub melted butter  on ur palm and knead again another 10 minutes, then cover the bowl with a clean towel and let it rise in a warm place until doubles in size. 

7. In timp ce aluatul sta la crescut se prepara umplutura.

While dough rises prepare the filling.

8. Laptele impreuna cu zaharul si stafidele se pun la fiert, la foc mic pana cand laptele da intr-un clocot.

Heat the milk together with sugar and raisins on low heat until milk boils.

9. Cand zaharul s-a topit se adauga nuca macinata, esenta de rom si cacao si se lasa sa fiarba 2-3 minute.

When sugar melted add the ground walnuts, rum essence and cocoa powder and let it boil 2-3 minutes.

10. La final se adauga 2 linguri de pesmet fin pentru a lega compozitia.

At the end add 2 tablespoons of fine bread crumbs to bind the mixture.

11. O forma de cozonac de unge cu untul topit ramas si se tapeteaza cu faina.

Grease a loaf pan with remaining melted butter and coat it with flour.

12. Dupa aproximativ o ora coca-si dubleaza volumul, se rastoarna pe planul de lucru tapetat cu faina si se intinde cu un sucitor sau cu mana in forma dreptunghiulara.

Approximately an hour after dough doubles in size, plop the dough on your counter space coat with flour and roll it with a rolling pin or spread it by hand into a rectangular shape.

13. Se intinde amestecul de nuca si se ruleaza.

Spread nut filling and roll the dough.

14. Aluatul umplut si rulat se aseaza in forma de paine unsa.

Place the filled and rolled dough in  greased  loaf pan.

15. Se bate galbenusul ramas cu care se unge cozonacul, se presara zahar perlat (optional) si se da la cuptorul preincalzit in jur de 50 de minute.

Beat the remaining yolk and brush the top of the bread, sprinkle with hail sugar (optional) and bake it for about 50 minutes in a preheated oven.

16. Daca se vor face 2 cozonaci se va lasa sa mai creasca pentru a doua oara in forme pana cand aluatul va ajunge la inaltimea formei, dupa care se da la cuptor in jur de 40-50 de minute.

If you make two loaves, let the dough rise a second time in the loaf pans until dough reaches the top of the pan, then bake for around 40-50 minutes.

17. Cozonacul se verifica daca este copt cu un bat de lemn subtire care introdus in cozonac va trebui sa iasa curat.

Check the loaf if it is baked with a thin wood stick inserted into it that has to come out clean.

18. Dupa ce este gata se scoate din cuptor si se mai lasa in forma inca 5 minute dupa care se scoate, se lasa la racit de preferinta culcat pe o parte si acoperit cu un prosop curat.

After it is done let it in the loaf pan for another 5 minutes and then take it out and let it cool preferentially lying on one side and covered with a clean towel.

 

!!! Nu se taie pana nu este racit complet

Do not cut it until it’s completely cooled.

!!! Pentru a-l pastra proaspat si moale , dupa ce se raceste se pastreaza intr-o punga de hartie sau pentru paine.

To keep it fresh and soft, after cools down keep it in a paper bag or bread bag.