Homemade Chocolate and Walnut Cozonac

Ingredients

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 4 large eggs 4 large eggs
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (175g) semisweet chocolate chips, melted 1 cup (175g) semisweet chocolate chips, melted
• 1 cup (100g) walnuts, toasted and finely chopped 1 cup (100g) walnuts, toasted and finely chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 16g (Saturated Fat: 7g)
• Carbohydrates: 46g (Sugar: 15g)
• Protein: 7g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture.
4. 4.
   Add the eggs, melted butter, and vanilla extract to the bowl.
5. 5.
   Mix the ingredients together until a soft dough forms.
6. 6.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
7. 7.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
8. 8.
   Punch down the dough and divide it into two equal portions.
9. 9.
   Roll out each portion into a rectangle of about 1/4 inch thickness.
10. 10.
    Spread the melted chocolate evenly over the dough, leaving a small border around the edges.
11. 11.
    Sprinkle the chopped walnuts and ground cinnamon over the chocolate layer.
12. 12.
    Starting from the long side, tightly roll up the dough into a log.
13. 13.
    Carefully transfer the logs onto a baking sheet lined with parchment paper, forming a braided shape.
14. 14.
    Cover the Cozonac with a kitchen towel and let it rise for another 30-45 minutes.
15. 15.
    Preheat the oven to 180°C (350°F).
16. 16.
    Bake the Cozonac for 30-35 minutes until golden brown.
17. 17.
    Remove from the oven and let it cool completely before dusting with powdered sugar.
18. 18.
    Slice and serve.

Treat your ingredients with care...

• Walnuts — Toast the walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant. Be careful not to burn them, as it can affect the flavor of the Cozonac.

Tips & Tricks

• For a twist, you can add a handful of raisins or dried cranberries to the filling.
• Make sure the melted chocolate has cooled slightly before spreading it on the dough to prevent it from melting the dough.
• If you prefer a sweeter Cozonac, you can sprinkle some granulated sugar over the chocolate and walnut filling before rolling up the dough.
• To achieve a shiny crust, brush the Cozonac with an egg wash (1 beaten egg mixed with a tablespoon of milk) before baking.
• Leftover Cozonac can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Serving advice

Serve the Chocolate and Walnut Cozonac sliced into thick slices. It can be enjoyed as a breakfast treat, dessert, or with a cup of tea or coffee.

Presentation advice

To enhance the presentation, dust the Cozonac with powdered sugar just before serving. The beautiful braided shape of the bread will be highlighted, and the powdered sugar adds an elegant touch.