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For the dough:

For the filling:

For the eggwash:


For the dough:

Make a starter from yeast and a teaspoon of sugar.

Mix until it has the consistency of sour cream, add 2-3 tablespoons of tepid milk, a little flour and mix well; sprinkle some flour on top, cover and let sit in a warm place to rise.

Boil the milk with the vanilla stick (cut in very small pieces) and leave it on the side of the oven, covered, to keep warm.

Mix the yolks with the sugar and salt, then slowly pour the tepid milk, stirring continuously.

Place the risen starter in a large bowl and pour, stirring continuously, the yolk-milk mixture and some flour, a little at a time.

Then add 3 whipped egg whites. When you finish this step, start kneading.

Knead, adding melted butter combined with oil, a little at a time, until the dough starts to easily come off your palms.

Cover with a cloth and then something thicker ( a blanket, for example).

Leave in a warm place to triple in volume (2 hours).

For the filling:

Melt the sugar in the warm milk with vanilla in a pot.

When the sugar is melted, add the walnuts and keep stirring (at this point you can add the cornstarch, stir well).

After a few minutes of boiling, and after the filling has thickened, remove from heat and add rum.

When the filling is cold, roll a sheet of dough about one finger thick, uniformly spread the walnut filling on top (cut into 2 eaqual rectangles) and roll like a jelly roll.

Grease 2 bread pan, place the rolls inside, let rise for a while (1 hour).

Brush with the eggwash and bake in a previously pre-heated oven at 180°C for 30 min.

Take out of the pans as soon as it is done, place on a cloth and let cool.