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500 grams flour type 000,
4 yolks,
1 glair,
25 grams fresh yeas,
t 250 ml of milk,
150 grams of sugar,
75 grams of melted butter,
a bit of salt,
grated lemon peel,
vanilla essence,
30-50 ml oil for kneading the yeast

For the filling:

200 grams of ground nut,
30-40 grams of cocoa,
3 glairs,
150 gr sugar,
Rum essence


In a bowl prepare the yeast like this: put 5-6 tablespoons of warm milk, 2 tablespoons of flour, the yeast and mix them up till it gets smooth, then let it grow up.

Meanwhile, boil the milk with the sugar and let it boil till it's melted completely, then let it cool and add the grated lemon peel and the vanilla essence.

In another bowl put the flour and in the following order the ingredients, mixing up with flour after each one: the yeast, the stirred yolks with the glare and salt, the milk mixed with sugar and at the end the melted butter. It’s possible that the flower won’t mix up fully with the milk, in that case don't pour all the milk at once. Pour some at a time and when you see the dough is soft and still has milk, don’t put it and continue with the melted butter.

Grease your hands with oil and knead the yeast for about 15-20 mins. We get a smooth dough, consistent and elastic, which we let grow at high temperature, till it rises and doubles its volume (about 40-45 mins).

Till it grows, prepare the filling with nuts like this: stir the glares till we get a foam with the sugar added slowly, then add the ground nut, cocoa and the rum essence.

Share the grown dough in 2 halves and put on 2 sheets , add on each half of the composition with nuts, roll and weave the sheets , after that place them on a rectangular tray greased with butter.

Let it grow at high temperature for about 15-20 mins, then grease the „cozonac” with the stirred egg. Put in the oven for approx. 50-55 mins, at low temperature.