Traditional recipes

Cozonac with walnuts and cocoa

Cozonac with walnuts and cocoa

For starters I made mayonnaise: I dissolved the yeast in 5 tablespoons of warm milk and a tablespoon of sugar, then I put 1 tablespoon of flour and left it for 10 minutes.

In a bowl I put the flour with a little salt, then I put the mayonnaise, I mixed the warm milk with the sugar and I poured it over the flour, then the eggs, the citrus peels and I started to knead, gradually adding the melted butter. , but not hot. I kneaded until I got a slightly sticky dough and left it to rise until it doubled in volume.

Then I divided the dough into 2. I spread the first sheet in a rectangular shape and put half of the filling. I did the same with the second sheet.

I put them in 2 cake trays, lined with baking paper, I left them for another 20 minutes, then I greased them with the beaten egg with the sugar and I put them in the preheated oven for 1 hour.

When the cozonacs are still hot, quickly make a syrup from the water with sugar and grease them on top, in order to keep them tender longer, and the peel not to be hard.

Filling: I whipped the egg whites, then I gradually added the sugar, after it melted completely I added cocoa, the nut given through the mincer, (I chopped it), and then the rum essence. Mix everything with a wooden spoon.

Fluffy cake with mayonnaise, walnuts and cocoa

A professional dessert expert, passionate about European sweets, pastries, sourdough bread and yeasted goods. Currently based in San Francisco Bay.

Marina Musteata

The winter holidays are like knocking on the door. The festive atmosphere seems to conquer our soul more and more, but the longing for home and loved ones seems to press us more and more. We lived together for a year with everything, losses, longings, distances and many, many more, but we still have little. Let's stay optimistic and strong!

And to alleviate your longing for home and to comfort your soul, I suggest you prepare a boyar cake together, as only mother and grandmother know how to do.

I made the cake with mayonnaise, as my grandmother did, but you can also prepare it with commercial yeast. I filled it with walnuts and cocoa, but would some sour cherries fit well, quince jam, or maybe rose flowers?

Dough ingredients

  • 60 ml milk at room temperature
  • 2 large eggs
  • 55 g white sugar
  • A pinch of salt
  • 1 teaspoon vanilla or rum essence
  • 50 g mayonnaise at the maximum fermentation point
  • 315 g flour
  • 55 g diced butter at room temperature

Ingredients for the filling

  • 85 g soft butter at room temperature
  • 85 g nuts
  • 30 g of high quality cocoa
  • 100 g brown sugar

Ingredients for whipped cream

Ingredients for sugar syrup

Working method

In the bowl of a mixer break the eggs, add sugar, salt, milk, vanilla extract, mayonnaise and flour. With the help of the dough hook, start kneading the dough. If you are going to use commercial yeast, then first of all, dissolve the yeast in warm milk. Otherwise follow the steps in the order described above. In stages, add the soft butter and knead for about 5-7 minutes. The final dough is soft and sticky, don't be tempted to add more flour. Cover the bowl with a towel and let the dough rise for about 3-4 hours, or until it doubles in volume. Growth time will vary depending on the heat and humidity in your kitchen.

After the dough has risen, prepare the filling. In a food processor, add the walnuts, soft butter, cocoa powder and sugar. Mix the composition until it becomes the texture of a paste.

If you do not have a food processor, this can be done manually. Just crush the nuts to the desired size and mix everything together.

Prepare the baking tray. I used a rectangular tray measuring 10 * 20 cm. I greased it with a little vegetable oil and covered it with baking paper.

Spread the dough in a strip of 0.5 - 0.7 mm, the width of the tray you will use, in my case it was 20 cm. Using a spatula, spread the filling in the middle, leaving one, two inches bare towards the edges. Roll the spin tightly and turn it vertically. Using a long knife, cut the spinning wheel in half in two equal parts. Knit the two parts and transfer it to the baking dish. This step is optional, the spinner can be placed in the baking dish immediately after it has been rolled. Cover the pan and let the spin rise until it doubles in volume. In my case, it lasted about two hours. Preheat the oven to 190 C, grease the whisk with the egg and milk mixture and put the tray in the oven for 35-45 minutes, or until nicely browned.

Meanwhile, prepare the sugar syrup. In a small bowl, combine the water with the sugar and bring to the boil. Lower the temperature and stir until the sugar melts. When the roll is ready, take it out of the oven and while it is still hot, grease it with sugar syrup. Allow to cool completely before slicing.

Crab cake with walnuts and cocoa



It took

  • 1 & # 32 kg & # 32 flour
  • 500 & # 32 ml & # 32 milk & # 32 warm
  • 6 & # 32 pcs & # 32 yellow
  • 100 & # 32 ml & # 32 oil
  • 100 & # 32 g & # 32 butter & # 32 melted
  • 200 & # 32 g & # 32 old cough
  • 14 & # 32 g & # 32 dry yeast
  • grated peel of a lemon
  • orange peel
  • 1 & # 32 teaspoon & # 32 vanilla extract
  • 1 & # 32 teaspoon & # 32 salt
  • 1 & # 32 pcs & # 32 eggs & # 32 for greased
  • 50 & # 32 g & # 32 flour & # 32 if we need more


  • 400 & # 32 g & # 32 ground walnut
  • 250 & # 32 g & # 32 old cough
  • 6 & # 32 pcs & # 32 albus
  • 40 & # 32 g & # 32 cocoa
  • 25 & # 32 g & # 32 powdered sugar & # 32 with vanilla flavor
  • 1 & # 32 lingura & # 32 esenta de rom
  • 1 & # 32 powder & # 32 salt


Preparing the cake filling

Fluffy cake with walnuts and cocoa

Fluffy cake & # 8211 Make it hot in the kitchen, prepare the trays, prepare the cake and the walnut filling, roll the cakes, watch them grow in the oven, enjoy the taste of childhood.

This post is also available in: English

Cozonac with walnuts and cocoa

Because I make bread without kneading almost every day, I searched the net for an equally simple recipe for cake. And as my inspiration usually comes from Miha, I also took this wonder from there.

Dough ingredient: 3 small eggs, 10 g dry yeast (pakmaya has 10 g, Dr. Oetker has 7 g), 125 g sugar, 200 ml milk, 60 g butter, 550 g flour, 1 teaspoon salt, lemon flavor

Filling ingredient: 200 g ground walnuts, 3 tablespoons cocoa, 100 g sugar, an egg white, lemon flavor, 2 tablespoons milk (or more) for a suitable consistency

The ground walnut is mixed with sugar, cocoa and beaten egg white. Then pour hot milk on top.

Ingredients for spreading: 1 egg yolk, 2 tablespoons milk

Method of preparation: In the flour from the bowl, make a hole in which you put the yeast, 1 tablespoon of sugar, 25 ml of warm milk and leave it in a warm place until it swells.

When blisters appear on the surface of the yeast

add eggs (2 whole and one yolk), the rest of the sugar, salt, melted and cooled butter, lemon flavor, milk.

Mix with a spoon until all the ingredients are incorporated and an elastic dough is obtained.

Cover the bowl with cling film and towel and leave to rise until it doubles in volume.

Remove the dough on a lightly floured table and divide it into four.

Each part is spread with the rolling pin in a rectangular sheet about 0.5 cm thick and as long as the tray in which the cake is baked. Spread the walnuts on each piece of dough, then roll on the large side.

Thus, 4 rolls are made that will be woven 2 by 2, thus obtaining 2 cozonacs.

Put in a tray lined with baking paper,

leave to rise in a warm place for about 20 minutes.

Grease the chubby eggs with beaten egg yolk with a little milk

and bake over medium heat in the preheated oven until nicely browned on top (about 30-40 minutes depending on the oven).

Leave to cool in the pan and then take out on a grill.

The cozonacs are cut after they have cooled completely.

Thanks Miha for the recipe, that's how I made cakes for the first time.

PS. Because someone asked me about enlarging the trays, I come back with this detail. Normally large 30/11 trays can be used, but I only have one for 30/11 and two for 26/11. To bake both cakes at once I used a large tray and a smaller one. The little cake came out a little more chubby.

Cozonac simple recipe

I made the first cakes in a year, at Easter, with the help of my mother-in-law. He made me worry about them until my eyes went out of my head. 45 minutes per hour. I think I lost 2 pounds in those 45 minutes. The next time I made cakes, I stopped kneading after 10 minutes, because I couldn't. And the cozonacs came out just like the ones I had been kneading for almost an hour. In time, I realized that what matters is to upset them with a sense of responsibility, not necessarily with the hours.

So I present you my cake, kneaded for 15 minutes (it's true that with the robot, this time) - a simple recipe, easy to follow and prepare.

If you like my recipes, please Like and follow my facebook page Simonacallas, where I offer you every day sources of inspiration for the menus of the day, menus of occasion or recipe it's special. I also invite you to join the SimonaCallas Grup Oficial, where I can answer your questions, give you culinary advice and prepare beautiful contests for you, with interesting prizes.

  • For the dough (3 cakes):
  • 1 kg of quality flour
  • 500 ml of milk
  • 300 gr sugar
  • 5 sachets of vanilla sugar
  • 4 yolks
  • 250 ml oil
  • 50 gr of fresh yeast
  • peel of 1 lemon, finely grated
  • peel of 1/2 orange, finely grated
  • 1 teaspoon salt
  • For the filling:
  • 5 egg whites
  • 5 tablespoons powdered sugar
  • 2 tablespoons cocoa
  • 2 teaspoons rum essence
  • 300 gr coarsely ground walnut
  • 2 tablespoons breadcrumbs
  • 1 pinch of salt
  • For some:
  • 1 yolk
  • 1 tablespoon milk
  • 2-3 tablespoons caster sugar

We prepare the ingredients for the cake dough with walnuts and cocoa

In the meantime, we quickly take care of the rest of the ingredients.
Separate the egg whites from the yolks.
Grind the sugar to make it powder.
Heat the rest of the milk, in which we add salt, but not too much, so as to support the finger.
Heat the oil lightly.

We prepare the dough for the cake recipe with walnuts and cocoa

We sift the flour in a deep bowl, and in the middle we make a hollow where we will pour the rest of the ingredients in turn.
Over the yolks, add a little salt and start rubbing them until smooth. Salt accentuates their color.
Add the sugar and continue rubbing until you get a frothy cream. I use a wooden spoon, not the mixer, that's how I got used to it.
Add the oil over the yolk cream, lemon peel and orange peel, then pour everything into the flour pit.

Rinse the bowl in which the yolks were with a little warm milk, which we then add over the yolk cream. We do this because we are economical and do not want to waste the ingredients.
Meanwhile, the mayo was doubled and we added it over the ingredients in the bowl we were working in, also over the yolks, then we did the same procedure, rinsed the bowl with warm milk, or we even put all the milk and diluted the remaining mayonnaise on the walls of the bowl.

We start working in the bowl, gathering the flour from the outside over the middle ingredients and mix vigorously, pouring a little milk, until we incorporate all the flour.
Pour the dough on the work table greased with oil and knead it until you get a homogeneous dough and quite hard, viscous.
We don't have to knead it for minutes or beat it on the table as we were used to, we just homogenize it well and that's it.
Put the dough back in the bowl, cover the bowl well, with several wipes and leave it in a warm place for about an hour, until the dough will double in volume and begin to break in places.

Prepare the filling and assemble the cakes with walnuts and cocoa.

Grind the sugar to make it powder, grind the walnut and mix it with the breadcrumbs and sift the cocoa over this mixture.
Sprinkle a little salt over the egg whites and mix them until they become frothy, then add the sugar and continue mixing until you get a strong meringue.
Add the mixture with walnuts and cocoa, rum essence and mix everything well.

We divide the composition into three parts.
We will also divide the dough into three parts, which we will spread with the help of the rolling pin, in turn, on the work table.
Spread the fillings over the sheets and roll the sheets without squeezing them too badly, then place them in the trays lined with baking paper.

Cover the trays and leave them in a warm place again for about an hour, or until the volume of the dough doubles.
Mix a yolk with 1 tablespoon of milk and with a brush, grease the cozonacs before putting them in the oven.

10 minutes before putting the trays in the oven, preheat the oven, then bake the cakes for 40 minutes at 180 degrees.

The ingredients used in the cake must be brought to room temperature a few hours before the technological process begins.

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Video: Cozonac - Sweetbread with walnuts and cocoa (September 2021).