👨‍🍳 Instrucțiuni

1. 1

   In a large bowl, combine the flour and salt. In a separate small bowl, whisk together the lukewarm milk, yeast, and a teaspoon of sugar. Let it sit for 5-10 minutes until frothy.

   💡 Sfaturi Profesioniste: Ensure milk is lukewarm, not hot, to activate the yeast.
2. 2

   In another bowl, cream together the softened butter and remaining sugar until light and fluffy. Beat in the eggs and egg yolk one at a time, followed by the vanilla extract.

   💡 Sfaturi Profesioniste: Using room temperature eggs and butter will help create a smoother dough.
3. 3

   Pour the activated yeast mixture into the butter-egg mixture and stir to combine. Gradually add this wet mixture to the dry ingredients, mixing until a soft, slightly sticky dough forms. Knead on a lightly floured surface for 8-10 minutes until the dough is smooth and elastic.

   💡 Sfaturi Profesioniste: The dough should be soft and pliable. Add a little more flour if it's too sticky, or a touch of milk if too dry.
4. 4

   Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   💡 Sfaturi Profesioniste: A warm oven (turned off) or a sunny spot can be good rising locations.
5. 5

   While the dough is rising, prepare the filling: In a bowl, combine the finely chopped walnuts, cocoa powder, sugar, and egg white. Mix well until it forms a paste.

   💡 Sfaturi Profesioniste: Adjust sweetness of the filling to your preference.
6. 6

   Once the dough has doubled, punch it down and divide it into two equal portions. On a lightly floured surface, roll each portion into a rectangle about 1/4-inch thick. Spread half of the filling evenly over each rectangle.

   💡 Sfaturi Profesioniste: Be gentle when rolling to avoid deflating the dough too much.
7. 7

   Roll up each rectangle tightly from the long side to form a log. Pinch the seam to seal. Place the logs into greased loaf pans (9x5 inch is common).

   💡 Sfaturi Profesioniste: Ensure the seam is well sealed to prevent the filling from leaking out.
8. 8

   Cover the pans and let the dough rise again for another 45-60 minutes, or until it has almost doubled in size.

   💡 Sfaturi Profesioniste: The second rise is crucial for a light and airy texture.
9. 9

   Preheat your oven to 350°F (175°C). Brush the tops of the loaves with a beaten egg for a golden sheen.

   💡 Sfaturi Profesioniste: An egg wash gives the cozonac a beautiful, glossy finish.
10. 10

    Bake for 40-50 minutes, or until the cozonac is golden brown and sounds hollow when tapped. If it browns too quickly, loosely tent with foil.

    💡 Sfaturi Profesioniste: Monitor the cozonac to prevent over-browning.
11. 11

    Let the cozonac cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely. Slice and serve.