When I lived in an apartment building, I always knew when my neighbor was cooking cozonac because there would be some strange noises coming from her apartment. The neighbor was “beating” the cozonac. Since then I have been left with the idea that, to make successful cozonac, you have to be 1.80 m and 90 kg, like my neighbor, to be able to “beat” them succesfully. That’s also because my mother, who was 1.50 m and 55 kg, didn’t make as good cozonac as the neighbor’s. So the execution of cozonac always seemed to me a complicated thing, which I never dared to touch. Until now, when driven by an extraordinary courage, I decided to try. And it worked! Hurray!
Ingredients:
- A tablespoon of coconut butter
- 175 ml of plant based milk (soy, cashew, almond, etc.)
- 3 eggs
- One sachet of dry yeast (7 grams)
- 5 tablespoons of raw sugar
- 250 grams of millet flour
- 250 grams of buckwheat flour
- A pinch of salt
- Flavors
Method of preparation
Melt the coconut butter, 3 tablespoons of sugar, 2 well-beaten eggs, salt, flavors and yeast in the warm milk. We leave it for a few minutes, then we put this mixture over 400 grams of the 500 flour and make a viscous dough, neither liquid nor solid, but something that is difficult to separate from the hands, that is left to rise, covered, an hour or two. We separate the third egg, beat the egg white, then put 2 spoons of sugar, walnut and cocoa on top. After the dough has risen, we knead it a little more, adding the remaining 100 grams of flour and a little oil. After this operation, a viscous thing will remain, the dough should not be solid, but soft. Turn it over on a wooden chopper dusted with flour, spread it out and spread the cocoa and nut mixture over it. You roll it. Hard. Now comes the most complicated operation: flipping it into the pan lined with baking paper. Hard mission, but not impossible. Let it rise for another hour, then brush it with the remaining yolk and put it in the preheated oven, on medium heat, for about 40-50 minutes. After it “tans” nicely, it’s ready.
