The traditional 𝓒𝓸𝔃𝓸𝓷𝓪𝓬 recipe is usually prepared for Easter or Christmas. Depending on the region, Romanian cozonac is filled with raisins, Turkish delight, poppy seed cream, walnuts, cocoa cream and can be braided in 2 or 3.
Use your Gaggenau oven to raise the dough and bake the cozonac and you can achieve professional cooking results in the comfort of your home. For this recipe I used the icon(ic) Gaggenau oven, EB 333, an anniversary oven that has 17 heating methods, core temperature probe, rotisserie spit and baking stone function.

ɢᴀɢɢᴇɴᴀᴜ ᴀᴘᴘʟɪᴀɴᴄᴇ: Electric Oven EB 333-111 90 cm
ʜᴇᴀᴛɪɴɢ ᴍᴏᴅᴇ: Dough proofing + Convection + Top Heat
ᴛᴇᴍᴘᴇʀᴀᴛᴜʀᴇ: Proofing at 38 °C and baking at 175 °C
ʀᴇQᴜɪʀᴇᴅ ᴀᴄᴄᴇꜱꜱᴏʀɪᴇꜱ: Cozonac Baking Tray + Large Rack

ℙ𝕣𝕖𝕡𝕒𝕣𝕒𝕥𝕚𝕠𝕟 𝕋𝕚𝕞𝕖 90 minutes
ℂ𝕠𝕠𝕜𝕚𝕟𝕘 𝕋𝕚𝕞𝕖 40-45 minutes
𝕋𝕠𝕥𝕒𝕝 𝕋𝕚𝕞𝕖 130-140 minutes
𝕊𝕖𝕣𝕧𝕚𝕟𝕘𝕤 12 servings

🅸🅽🅶🆁🅴🅳🅸🅴🅽🆃🆂
• 2 large eggs, separated
• 4 egg yolks
• 250 gr granulated white sugar
• 1000 gr all-purpose flour
• 200 ml buttermilk ( or yogurt)
• 250 gr warmed unsalted butter
• 120 ml warmed milk
• 60 gr fresh yeast
• 1/2 tsp salt
• 1 tsp vanilla extract
• Spices : lemon and orange zest
Chocolate Filling:
• 400 g warmed Nutella
• 4 gr egg whites
• 1 tsp vanilla extract
• 100 gr granulated white sugar
• 350 gr ground walnuts
• 3 tbsp cocoa powder (aprox 30 gr.)
• 1 egg yolk and chopped almonds for decoration

𝕀𝕟𝕤𝕥𝕣𝕦𝕔𝕥𝕚𝕠𝕟𝕤

1. Preheat your Gaggenau oven at 38 °C degrees at Dough Proofing function for 10 minutes.
2. Brush the cake pans with melted butter and dust with some flour and line with circles cut from parchment.
3. Prepare the sourdough: in a small bowl add aprox 50ml warmed milk, the fresh yeast, 2 tbsp of flour and 2 tbsp of sugar. Mix well and leave for about 10 minutes to activate the yeast.
4. In a bowl put the flour and add the eggs and egg yolks, the sourdough, milk, sugar, add gradually the butter milk and start mixing at low level. Gradually mix in warmed butter and then add the salt and spices. Increase the level and mix the dough for about 10-12 minutes.
5. Remove the bowl from the mixer, cover with plastic foil and put it in the preheated Gaggenau oven for Dough Proofing function for 45 minutes at 38 °C degrees.
6. For the filling, in another bowl mix egg whites with sugar until foamy. Using a spatula gradually add the cocoa and the ground walnuts. For more flavor add the vanilla extract. Gently fold the ingredients until are well combined.
7. After the dough has risen, split it into 4 equal balls. Take each ball and spread it with your hands or using a rolling pin in a rectangular form on an oiled working surface.
8. Lay over a generous coat of warmed Nutella and spread ¼ of the filling mixture over each rolled dough ball, and then roll it up. Repeat with the three remaining dough balls.
9. Put two rolls over each other in an X form, and start braiding from the middle toward the ends.
10. Place the sweet breads in two buttered loaf pans topped with baking paper. Put the pans in the Gaggenau oven and leave them to rise for about 30 minutes at Dough Proofing program.
11. Remove the pans from the oven and brush top of dough with egg yolk (1 large egg yolk mixed with 1 tablespoon milk). Sprinkle with optional chopped almonds or poppy seeds.
12. Bake for 40-45 minutes or until toothpick tests clean at a temperature of 175 °C degrees.
13. Remove from pan and cool on a wire rack. Let cool completely before slicing and serving.
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