(Chocolate Sweet Bread - Cozonac

• Produce

  • 1 tsp Lemon, zest
  • 1 tsp Orange, zest
  • 50 g Raisins

• Refrigerated

  • 3 Egg yolks
  • 2 Eggs, whole
  • 3 Eggs

• Baking & Spices

  • 530 g All-purpose white flour
  • 50 g Dutch processed cocoa
  • 200 g Powdered sugar
  • 1 1/4 tsp Salt
  • 250 g Sugar
  • 2 tsp Vanilla
  • 20 g Yeast, fresh

• Nuts & Seeds

  • 400 g Walnuts, Ground

• Dairy

  • 150 g Butter
  • 120 ml Milk

• Beer, Wine & Liquor

  • 9 3/4 tbsp Rum, dark

• Liquids

  • 300 ml Water

• Other

  • Pre-ferment

Found on pastry-workshop.com

Ingredients

• 20g fresh yeast
• 30g all-purpose white flour
• 60ml lukewarm milk
• Pre-ferment
• 2 whole eggs
• 3 egg yolks
• 100g sugar
• 1 teaspoon vanilla extract
• 1 tablespoon dark rum
• 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 1 teaspoon salt
• 500g all-purpose white flour
• 60ml lukewarm milk
• 150g butter, softened
• 400g ground walnuts
• 50g Dutch processed cocoa
• 200g powdered sugar
• ¼ teaspoon salt
• 3 eggs
• 30ml dark rum
• 50g raisins (optional)
• 300ml water
• 150g sugar
• 100ml dark rum
• 1 teaspoon vanilla extract

Directions

• Mix the yeast with milk in a bowl. Stir in the flour and mix well then place the bowl at room temperature and let the pre-ferment rise for 15 minutes or until it looks almost doubled in volume and frothy.
• Mix the eggs, egg yolks, sugar, vanilla, rum, lemon zest, orange zest and salt in the bowl of your mixer until fluffy and pale.
• Add the pre-ferment, flour and milk and knead at least 15 minutes or until the dough doesnt stick to the sides of the bowl anymore.
• At this point, but the butter into cubes and gradually stir it into the dough, in 3 additions. Continue mixing just until the butter is incorporated.
• Transfer the dough in a slightly greased bowl and cover it with plastic wrap. Place the bowl in the fridge for at least 2 hours or until it has doubled in volume.
• Remove the dough from the fridge and cut it into 2 equal pieces. Shape them both into a ball and wrap them well in plastic wrap.
• Place the wrapped balls of dough back in the fridge for another 3 hours.
• After 3 hours, remove the dough from the fridge and un-wrap one ball at a time.
• Place the dough on a lightly floured working surface and roll it into a 40x30 rectangle.
• Spread half of the walnuts filling over the dough then roll the dough tightly.
• Cut the roll in half lengthwise then braid it and place it in a loaf pan (20x10) lined with parchment paper and greased with butter.
• Repeat with the second dough ball. **
• Cover the breads with plastic wrap and place back in the fridge for at least 8 hours, preferably overnight.
• The next day, remove the pans from the fridge and preheat your oven to 320F - 160C.
• Bake the breads in the oven for 45-50 minutes or until golden brown and well risen.
• Remove from the oven and while still warm, dip them in the sugar syrup for 10-15 seconds, just enough to soak up on flavor, but not become soggy.
• Alternatively, if you dont want to bath them in syrup, brush them multiple times with syrup. This step not only flavors them, but also helps them keep their moisture for a longer time.
• Let them cool completely before slicing and serving.
• Mix all the ingredients, except the raisins if you are using any, in a food processor. Add the raisins (optional) and place aside.
• Mix the sugar and water in a saucepan and cook for 5 minutes until the sugar is dissolved.
• Remove from heat and let it cool completely then stir in the rum and vanilla. Place aside until needed.