Cozonac

120 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: European cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Eggs 2.0 ud
Creamed margarine 0.088 kg
Plain flour 0.5 kg
Sugar 0.125 kg
Sterilised milk 0.15 l
Yeast 12.5 g
Sunflower oil 0.1 l
Cocoa paste 0.15 kg
Walnut 0.05 kg
Elaboration
  • Beat the eggs. 
  • Cream the margarine.
  • Sift the flour.
  • Add the flour, the sugar, the milk, the fresh yeast, the margarine and the oil to the eggs.
  • Beat in a machine with a whip until it binds or knead by hand until obtaining an elastic dough.
  • Let it ferment for 1 hour at room temperature.
  • Chop the walnuts.
  • When the fermentation is complete, separate the dough into balls of approximately 175 g. Stretch and give square shapes. 
  • Spread chocolate on the surface of the squares without reaching the edges. Add the walnuts and roll on itself. To make a cylinder.
  • Place each piece in a plum cake mould. Ferment again for approximately 30 minutes at room temperature.
  • Preheat the oven to 180 ºC.
  • Brush with egg and bake at 180 ºC approximately for 30 minutes or until it has a golden crust.
  • Decorate by spreading over honey or sprinkle with icing sugar.
Nutritional information (1 portion)
Energy
1072.15
kcal
Carbohydrates
124.66
g
Proteins
17.48
g
Lipids
54.71
g
Fiber 4.63 g
Saturates 11.78 g
Monounsaturated fatty acids 15.63 g
Polyunsaturated fatty acids 25.59 g
Cholesterol 116.3 mg
Calcium 75.33 mg
Iron 2.05 mg
Zinc 1.51 mg
Vitamin A 55.98 ug
Vitamin C 0.54 g
Folic acid 81.44 ug
Salt (Sodium) 210.5 mg
Sugars 25.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.