Cozonac

Ingredients

• 600 g bread flourSubstitute: all-purpose flour
• 150 g sugar
• 100 g butter
• 5 whole eggs
• 200 ml milk
• 10 g instant yeastSubstitute: fresh yeast
• 200 g walnutsSubstitute: pecans
• 3 tbsp cocoa powder

Instructions

1. 1

   Warm milk, dissolve yeast and a spoonful of sugar. Let foam 10 minutes.

2. 2

   Mix flour, sugar, eggs, melted butter, vanilla, rum extract, lemon zest, and the yeast mixture into a soft, sticky dough.

3. 3

   Knead for 15 minutes until silky and elastic — this extensive kneading is essential for the fluffy texture.

4. 4

   Cover and let rise 2 hours until tripled in volume.

5. 5

   Make filling: grind walnuts, mix with cocoa, sugar, rum, and enough milk to make a spreadable paste.

6. 6

   Roll dough into a large rectangle, spread filling evenly, and roll into a tight log. Twist and place in a buttered loaf pan.

7. 7

   Let rise 45 minutes, brush with egg wash, and bake at 170C for 45 minutes until deeply golden. Cool completely before slicing.