Cozonac | The Fresh Loaf


Here, in Romania, we’re making some bundles of enriched and fragrant dough filled with goodies – walnut+sugar+cocoa+rum; Turkish delight; raisins – sometimes all of them, and called them “cozonac”. Our cozonac is more like a babka that a panettone, more like a brioche stuffed with precious sweet things. 

After years of stopping making cozonac with commercial yeast, I’ve decided to give it another try with sourdough instead. It took two days (night not counting) from start to finish and it’s a joy, a pride, and a treat. A winner. 

Courtesy to Viviana, from https://deabrutaria.wordpress.com/

Recipe (for one large piece):

I used wheat flour with 11% protein, a 100% sourdough, and made a two-stage 60% levain to accommodate the recipe timing. The pre-fermented flour is 17% of all flour involved (451 g). I used vanilla extract for the dough (a homemade one) and a vial with rum essence for the filling. The required yolks came from 4 large eggs. Only two egg-whites was used in the filling, after beating them (I think more can go next time). All the sugar was brown.

Filling: 80 g egg-whites + 200 g walnuts + 20 g  cocoa + 40 g sugar + rum essence

Timetable:

Thursday evening – first stage levain using 100% sourdough (22:30 PM – temperature 25 C)

Friday

– the second-stage levain  (08:00 –> 17:00 PM – temperature 25 C)

– mixing all but sugar and salt and leave approx 1 hour for autolyze (melted butter incorporated in yolks and warm milk)

– adding an incorporating sugar and salt, by hand.

– bulk fermentation for 5 hours with SF every hour (temperature 25 C)

– retarding in the fridge for the night

Saturday

– let the dough at room temperature to warm up while making the filling

– separating the dough in two, putting the filling, making two rolls and twisting them together

– final proofing in a kind of Pullman pan for about 2,5 hours at 25 C and one hour at 30-32 C.

– baking at 170 C for 45 minutes. Cooling for about 1 1/2 hour.

Enjoy!

 

 

TOTAL %

TOTAL (grams)

levain 1 (grams)

levain 2 (grams)

FINAL (grams)

ALL PURPOSE FLOUR

100%

376

9

66

376

WHOLE MILK

62%

233

 

 

233

WATER

 

 

5

39

 

BUTTER 82 FAT

20%

75

 

 

75

YOLKS

20%

75

 

 

75

SOURDOUGH 100%

 

2

2

 

121

LEVAIN 1

 

 

 

16

 

LEVAIN 2

 

 

 

 

 

BROWN SUGAR

33%

124

 

 

124

SALT

1%

3

 

 

3

TOTAL

 

888

 

 

 

 

 

 

16

121

1008

 *Copy that in an excel file and you’ll get the formulas behind the calculations. 



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