No Knead Cozonac (Cozonac Fără Frământare)

No Knead Cozonac (Cozonac Fără Frământare)

No-knead Romanian cozonac with walnut cocoa filling. A softer, easier version of the classic holiday bread using my tried and true recipe, just without kneading. This recipe makes two big, fluffy and beautiful no-knead cozonaci. The nutritional information is calculated on the basis of a slice, if each cozonac is cut into 15 slices (so 30 slices total).

Course Breakfast, Dessert

Cuisine Romanian

Keyword chocolate, Christmas, Easter, walnuts

Prep Time 2 30

Cook Time 45

Cooling Time 40

Total Time 3 55

Servings slices

Calories 362kcal

Equipment

2 loaf pans see recipe post for size details
stand mixer with dough hook attachment
food processor for making the filling (optional)
parchment paper for lining the pans (optional)
aluminum foil for covering the loaves while baking
pastry brush for eggwash

Ingredients

sponge (preferment)

200 grams flour
200 ml milk
14 grams dry yeast or 40 grams fresh yeast

dough

800 grams flour
200 ml milk
200 grams sugar
200 grams butter very soft or lightly melted
2 eggs
4 egg yolks
zest of one lemon
zest of one orange
1.5 teaspoons vanilla bean paste or substitute vanilla extract
1 teaspoon rum essence
20 ml spiced rum 1 tablespoon and 1 tsp
12 grams salt

filling

500 grams walnuts
100 grams sugar
80 ml milk
60 grams egg white about 2 egg whites
30 grams butter
12 grams cocoa powder
20 ml spiced rum 1 tablespoon and 1 tsp
0.5 teaspoon rum essence
3 grams salt

extras

2 teaspoons vegetable oil to grease the bowl when resting the dough (optional)
1 tablespoon butter for preparing the loaf pans
1 tablespoon flour for preparing the loaf pans
1 egg beaten well for eggwash

US Customary - Metric

Instructions

make the sponge (20 minutes)

Make the sponge by mixing the sponge ingredients and letting it rise in a warm oven (50C / 120 F) for 15-20 minutes until bubbly.

prepare the other ingredients

Mix the flour, salt and citrus zest in a large bowl. In another medium sized bowl mix the sugar, eggs, butter, vanilla, rum essence and rum extract.
Once the sponge is ready, add it along with the wet ingredients to the large bowl with the dry ingredients.
Mix first with a spoon and then with your hands until a smooth ball forms.
After a total of 30 minutes of mixing the dough is ready for the first proof.

proof the dough (70 minutes)

Put the dough in the warm oven (50 C / 120 F) for 20 minutes exactly.
After 20 minutes, do 3-4 stretch and folds. Then put back in warm oven for 20 more minutes.
Repeat once more (for a total of 60 minutes in the oven) then take the dough out of the oven and do your final stretch and fold then set aside until ready to shape.

prepare the loaf pans and make the filling* (5 minutes)

While the dough is proofing you can prepare the loaf pans and parchment paper (if using). Cut parchment paper to fit your pans (see post for tips). Prepare the loaf pans by rubbing with a layer of butter and then flour on all the surfaces that will be in contact with the dough.
If you want some bigger nut pieces in the cozonac, set aside 100 grams. These can be either quickly pulsed in a food processor to desired consistency or rough chopped with a knife. Set them aside until ready to use.
Add the walnuts and all the other dry ingredients for the filling to the bowl of the food processor and pulse until the mixture is fine and smooth. Alternatively if you don't have a food processor then finely chop the nuts so most are about the size of a grain of rice, then mix all the filling ingredients together.

shape (20 minutes)

Cut the dough into two equal pieces. Cover one of them while you roll out the other.
Roll out the dough roughly into the shape of a rectangle that's about 10cm /4 inches longer and wider than your loaf pan. Gently slide the parchment paper underneath the rolled out dough to make it easier to move after shaping.
Cut the dough again into either 2 pieces (to make a twist shape) or 3 pieces (to make a braid shape).
Distribute the filling equally for all the pieces of dough and spread on in a thin layer.
Roll the pieces of dough into carpet-like rolls.
Bring together the ends of the rolls and either twist (if two pieces) or braid (if 3 pieces).
Gently lift the loaf with the parchment paper and place it into the prepared loaf pans.
Cover the prepared loaf with a clean kitchen cloth, and repeat this process on the remaining piece of dough.

final proof (20-30 minutes)

Once both loaves and ready and in the loaf pans, put them back in the warm (50 C / 120 F) oven. Proof in the warm oven for 20-30 minutes or until significantly puffed up.
Take the loaves out of the oven, and heat the oven up to 175 C / 350 F ideally with the fan setting (convection).
Apply eggwash to the loaves just before baking.

bake (45 minutes)

Put the loaves in the preheated oven. Set two timers: one for the total baking time of 45 minutes and another for 15 minutes.
After 15 minutes, check on the loaves. If they are very dark brown on top already, then gently cover them with aluminum foil (like a tent) and reduce the oven temperature to 160 C / 320 F. If they are not very dark, then wait another 5 minutes before you tent them and reduce the oven temperature.
After 45 minutes the cozonaci should be ready. If not using convection you may need to add 10-15 more minutes. Check doneness with a toothpick inserted in the thickest part.
Allow the cozonaci to cool at least for 15-20 minutes before before removing from pans and another 15-20 before slicing.

Notes

Note on filling:

If you are using pre-ground walnuts, you can just mix all the ingredients together in a bowl until evenly mixed.

If you want some bigger nut pieces in the cozonac, set aside 100 grams. These can be either quickly pulsed in a food processor to desired consistency or rough chopped with a knife. Set them aside until ready to use.

Nutrition