* Exported from MasterCook *
Bread, Walnut Roll (Cozonac Cu Nuca)
Recipe By : Joanna Cismaru
Serving Size : 36 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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For Dough
1/2 cup raisins
1/4 cup rum
2 tbsp active dry yeast
1/4 cup warm water
2 cups milk
1 cup unsalted butter -- melted
3 tbsp lemon zest
1 1/2 cups sugar
8 cups all-purpose flour
5 eggs -- separated
2 tsp vanilla extract
For Filling
8 oz walnuts -- or pecans
5 tbsp sugar
2 tbsp cocoa powder
2 tbsp vegetable oil
1 egg -- beaten, for egg wash
3 tbsp sugar
Sweet Walnut Roll known as "Cozonac cu Nuca" is a traditional
Romanian sweet bread made with raisins and walnuts or pecans enjoyed
at Christmas and Easter.
Prep: 3 hrs
Cook: 35 mins
Total: 3:55
yield: 3 loaves
For Dough: Add the raisins to a small bowl and pour the rum over
them. Let the raisins soak up the rum and plump up while preparing
everything else.
In another bowl add the yeast and warm water, stir it a bit and let
it sit for 10 to 15 minutes to activate. The yeast should bubble up.
If you don't see it bubble up, then the yeast is old. Do not proceed
because your bread will not rise.
In a sauce pan add the milk, butter, lemon zest and sugar. Heat it
over medium-low heat just until the butter melts and the sugar is
dissolved. Do not boil it, it just needs to be hot. If it gets too
hot it can kill the yeast.
Drain the raisins. To the bowl of your mixer add the flour, the 5 egg
yolks, vanilla extract, the milk mixture, yeast mixture and raisins.
Using the dough hook mix everything for about 5 minutes until
everything is well blended together and the dough should come off the
sides of the bowl. The dough will be a softer dough and somewhat
sticky to your hands. The more you mix the dough the fluffier it will be.
Take a large bowl and oil it with about 1 tbsp of the vegetable oil.
Place the dough in the bowl and use the other tbsp of vegetable oil
to rub over the dough. Cover the bowl with plastic wrap and place in
a warm, draft free environment. Let the dough rise until it doubles
in size, could take 1 to 2 hours.
Great 3 loaf pans with oil or butter. My loaf pans are 12 x 4.5 x 3",
but the regular smaller loaf pans work just as well.
Once the dough has doubled in size, divide it in 3 equal pieces. On a
big surface where you can work the dough, oil the surface, we will
not use flour here, I find that oil works better. Take one piece and
roll it out using a rolling pin, into a rectangle that's about 1/2"
in thickness and the width of your loaf pans. Spread about 1/3 of
the nut mixture over the dough. then roll it up jelly style. Place
the roll in the prepared loaf pan. Repeat with remaining dough pieces.
Cover the loaf pans with a clean damp kitchen towel, place in a warm,
draft free environment and let the loaves rest until doubled in size.
Preheat the oven to 350F.
Place the loaves in the oven and bake for 35 to 45 minutes or until
the loaves are golden brown. To test if they are done inside, insert
a toothpick into the center and if it comes out clean the loaves are done.
Let the loaves cool for about 10 minutes in the loaf pans. Run a
knife around the edges of the loaves, to make sure they didn't stick,
then remove the loaves from the loaf pans, transfer them to a wire
rack and let them cool completely before slicing into them and serving.
For Filling: While the dough is rising add the walnuts or pecans to a
food processor and pulse a few times until the nuts are finely
ground. Add the sugar and cocoa powder to the processor and pulse a
few more times until everything is well incorporated.
In the bowl of your mixer add the egg whites and mix until stiff
peaks form. Fold in the nut mixture. Place this in the fridge until
ready to use.
NOTES: The rum in this recipe can be replaced by whatever is more
convenient to you. For example: brandy, whiskey, or bourbon would also work.
If you wouldn't like to use alcohol at all, you can plump the raisins
up in juice or some water.
To make the dough rise faster and create that warm, draft free
environment for the dough to rise in, I usually turn the oven on to
200 F degrees, turn it off, then place the dough in the oven with the
door closed.
Once the loaves have cooled completely, I usually wrap them in
plastic wrap and store them just on the counter for up to 4 days. You
can also place them in the refrigerator. You can also freeze them,
just make sure they are tightly wrapped in plastic wrap and you can
freeze them for up to a month.
S(Internet address):
https://www.jocooks.com/recipes/walnut-roll/
Yield:
"3 loaves"
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Per Serving (excluding unknown items): 268 Calories; 11g Fat (37.1%
calories from fat); 6g Protein; 36g Carbohydrate; 1g Dietary Fiber;
51mg Cholesterol; 20mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 1203