Cozonac (Romanian Sweet Bread)

Ingredients:

1kg plain flour
8 eggs
200g sugar
200g butter
2 tbsp oil
500ml warm milk
50g yeast
1 tbsp salt
1 tbsp rum
vanilla extract, to taste
finely-grated zest of 1 lemon
sugar for dusting
walnut pieces or raisins, for decorating

Method:

Sift the flour into a large bowl and place in a warm spot for at least 30 minutes to warm up.

Dissolve the yeast and 1 tsp sugar in 120ml warm water. Mix thoroughly to combine, scatter a little flour over the top then cover with a clean tea towel and place in a warm spot for about 20 minutes to rise.

In the meantime, separate 7 of the eggs into whites and yolks. Add 4 egg whites into a bowl (discard the other 3 or use for another recipe). In a separate bowl, beat the 7 egg yolks with the salt and half the sugar until they are pale and frothy.

Combine the butter and the remaining sugar in another bowl and beat until pale and fluffy. Beat the 4 egg whites in a clean and dry bowl until they form soft peaks.

When the yeast has risen mix in with the remaining flour then add the egg yolk mixture, the creamed butter mixture and a little warm milk. Mix well to combine with clean hands then add the beaten egg whites and a little more warm milk.

Now start to knead and continue kneading for at least an hour, bringing the dough from the sides of the bowl to the centre. At this point work in the oil, rum, vanilla extract, lemon zest and a little more warm milk. If the dough is tacky at this point (ie it sticks to your fingers) add more of the flour until the dough no longer sticks.

Continue kneading the dough until it is very elastic and full of air bubbles. Cover the bowl with a thick towel then set aside to rise in a warm place for between 2 and 3 hours, or until almost tripled in volume.

When the dough has risen sufficiently, grease your hands with oil, divide the dough in half then take the two pieces and shape them how you wish (rounds, ovals, braids etc). Place on a baking tray or in a loaf tin previously greased with oil or butter (if using a loaf tin, the dough should fill the tin no more than half full). Cover loosely and set aside in a warm place to rise for 30 minutes more. Beat the remaining egg in a bowl and use to brush the tops of your loaves. Sprinkle over some sugar and decorate with walnut pieces or raisins.

Transfer to an oven pre-heated to 180°C and bake for about 30 to 40 minutes. The top should be well browned and the base will sound hollow when rapped. When the bread is ready turn out onto a wire rack covered with a tea towel. Cover with a thick blanked and allow to cool over night. This bread is best served cold and traditionally they are served the day after they are baked.

For Easter, the loaf is braided and it's baked in a coffin-shaped loaf tin. The braiding represents the wrappings on Christ's body before the resurrection.

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