Romanian Sourdough Sweet Bread (Cozonac cu maia)
I do this sweet bread every year but it is just this winter that I tried the sourdough version. As always, once I try sourdough, I do not come back to yeast. It will be the case for this bread as well. It is true that it takes time to make it but it worth every minute of it.
I do this bread called “Cozonac” only for Christmas and Easter. Sweet bread is not my highest preference, but this one is a tradition that I know since childhood. I am continuing this tradition, especially for my kids, although I am now living in another country. The smell spread in the house when this cake is prepared for Christmas and Easter resides deep in my memories.
This is a sweet bread linked to traditions, memories, aroma and holidays. It is a treat to share with family and friends in joyful moments. It is also a delicious breakfast or dessert.
300g stiff sourdough (50% hydration)
Ingredients for dough:
- 300ml of milk
- 15g salt
- 125g soft butter
- 4 eggs (~230g eggs)
- 825g strong bread flour
- 100g sugar
- 1 heap tablespoon of lemon zest
- the above preferment
Ingredients for filling:
- 2 egg whites (reserve the yolks for brushing)
- 2 tablespoons of sugar
- 1 tablespoon cocoa powder
- 300g Turkish delight
- 200g raisins
- 200g ground walnuts
Directions and more details on my blog at: http://www.hungryshots.com/2020/12/romanian-sourdough-sweet-bread-cozonac.html