Cozonac

                 

Ingredients:

For the bread:

For the filling:

Preparation:

For the bread:

In a sauce pan mix the butter with the honey and the salt, heat this up without letting it boil, just until melting the butter and mixing with the honey.

In a separate bowl mix in the flour (previously sifted) with the yeast. Then add to this the eggs and the butter mixture (previously prepaired).

Knead the dough until getting an uniform dough, then cover the bowl with kitchen foil and let it rise for 2 hours.

After the rising divide the dough in 2 pieces and with one of them build a braid and decorate it with nuts and dry fruits.

With the other one roll it out into a rectangular shape until around 1 cm thick.

Add the filling (explanation below) leaving one 1cm at each edge free. Spread the Turlish delight, roll into a log and let it rest in a warm place for 40 minutes.

Paint both loaf with egg yolks mixed with 1 tbsp of water and bake them in a previously preheated oven at 180°C for 35 minutes or until golden brown.

For the filling:

Plump the raisins in the liquor for around 30 minutes. Beat the egg whites until getting soft peaks.

Add the sugar,the cocoa,the walnuts (previously chopped in a food processor) and the raisins, mix all this together by hand.