Romanian cozonac and Cozonac is an easter bread, christmas bread and #ROMANIANFOOD .Cozonac de casa and Cozonac fiert is a sweet bread and same as italian easter bread. Cozonac reteta is a Romanian Easter bread and a Romanian Christmas sweet bread. How to make cozonac is easy. Cozonac pas cu pas is a Romanian traditional sweet bread with walnuts and are traditional to Romania, Bulgaria and Moldova. #EASTERBREAD #COZONAC #WALNUTBREAD #ROMANIA #EASTERBREADRECIPE #BREAD #BREADRECIPE #CHRISTMASBREAD #NOYEASTBREAD #HOMEMADEBREAD #HOMEMADEBREADRECIPE #COOKWITHCHEFFRANCIS #NIGERIANFOODCHANNEL #NIGERIANYOUTUBER #AFRICANYOUTUBER #AFRICANDIASPORA #NIGERIANDIASPORA #BROWNBREAD #WHITEBREAD #COZONAC #COZONACCUNUCA #ROMANIANCOZONAC #ROMANIA #ROMANIAN #ITALIANEASTERRECIPES #ITALIANEASTERBREAD #ITALIANEASTERBREADRECIPE #ITALIANFOOD
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RECIPES/INGREDIENTS:
• 500 g of plain flour
• 175 ml of warm milk
• 150 g of sugar
• 3 eggs, beaten
• 2 tablespoons of yeast
• 100 g of chopped walnut
• 1/2 tablespoon vanilla flavour
• 1/2 tablespoon rum flavour
• 100 g butter
• Grated lemon zest from 1 lemon
• 25 g of cocoa powder
• 100 g of raisins
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METHODS:
* Mix the yeast with a little bit of warm milk, sugar and flour. Allow to activate and prove for 10 minutes.
* Beat the eggs, the remaining sugar, grated lemon zest, the remaining warm milk, melted butter and vanilla flour in a bowl until nice and smooth. Add the activated yeast and beat with a whisk. Add flour in bits and keep mixing until a nice and smooth ball of dough is formed.
* Cover with a cling film and chill in the fridge for 12 to 24 hours.
* Mix the raisins, rum flavour and warm water in a bowl and chill in the fridge for 12 to 24 hours.
* Mix the chopped walnut with sugar, cocoa powder and a little bit of milk and then chill in the fridge for 12 to 24 hours.
* Remove the chilled dough from the fridge and knead it on an oiled worktop. Divide the dough into 2 equal parts and knead them again.
* Roll out the dough and top with the chilled walnut and raisins and then roll up.
* Place one rolled dough on the other rolled dough and roll them up together into spirals. Seal up the edges and place them in a greased bread pan and allow to prove for at least 1 hour until it doubles in size.
* Brush the dough with egg wash and bake in the oven at 180 degrees centigrade for at least 40 minutes until nice and golden.
* Allow to cool, serve and enjoy!

COOKING METHODS USED: Baking
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EQUIPMENT USED: Whisk, bowl, rolling pin, spatula and bread pan
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