Have you ever had freshly baked babka? If not, have you wondered what all the fuss is about? Wonder no more.
Us Romanians have babka (or cozonac as we call it) running through our veins. It is on everyone's table for Christmas, Easter, and any other celebration in between. I have vivid memories of my grandmothers from both sides baking them around the winter holidays. My paternal grandmother used to have one of those massive clay ovens where you can climb on and sleep on top of it. She would load the cozonaci in the oven and we (my brother and I) would take a nap on top of the oven while they baked. We woke up to the sweet aroma of walnut, chocolate and rum and waited impatiently for her to cut into it after they have cooled for some time.
My maternal grandmother did not have one of those ovens, but one of her neighbors did...so we would bake the cozonaci very late at night on Christmas Eve, so they would be ready and perfectly cooled by the time carolers came around and delighted us with traditional carols, and we rewarded them with our freshly baked, sweet treats. Maybe that's why I've always loved cozonaci.
My mom continued the tradition and then it was my turn.
Everyone has their family recipe for babka. Most people like the walnut and rum combo. Some add turkish delight, others canned sour cherries. Some fill their babkas with poppyseed. Others do sweet cheese and raisins. Whatever the filling, cozonac is a staple Romanian dessert.
My kids love cozonac; they can eat it every morning for breakfast and again or a snack.
I hope you try this delicious recipe and maybe it will find its way in your family traditions.
Babka/ Cozonac
A sweet brioche style bread filled with fragrant cocoa, walnut and rum.
Ingredients
- 7 eggs, large
- 1 cup/ 200 g sugar
- 1 tbsp. instant yeast
- 1 cup warm milk
- Juice and zest from 1 medium lemon
- Zest from 1 medium orange
- Juice from ½ orange
- 1 tsp/ 8 g salt
- 10 1/2 cups/ 1260 g AP flour
- 1 cup (240 ml) oil
- 6 egg whites
- 1 ½ cup/ 300 g sugar
- 2 tbsp rum extract
- 6 cups/ 600 g ground walnuts
- 4 tbsp./ 20 g cocoa powder
- 1 egg for egg wash
- raw/turbinado sugar for sprinkling on top
Instructions
1. Start by whisking the eggs and sugar until light and fluffy.
7 eggs, 1 cup (200g) sugar
2. Add the instant yeast to the mixture.
1 tbsp yeast
3. Add the warm milk and allow to incorporate.
1 cup (240 ml) milk
4. Zest and juice the orange and the lemon. Add the juice and zest to the mixture.
1 medium lemon, 1 medium orange
5. Add the salt to the flour and start incorporating into the wet ingredients little by little, not to deflate the air that was created already with the eggs. At this point, switch the whisk for the dough hook.
1 tsp salt, 10 ½ cups (1260) flour
6. Add oil and allow time to incorporate. Continue kneading on the first speed for 10-12 minutes. The dough should end up soft but should not stick to clean and dry fingers.
1 cup (240 ml) oil
7. Remove to a greased bowl. Cover and proof until doubled in size. Our house temperature is in the low-mid 70s and it took 1 ½ hours.
8. In the meantime, ground walnuts until you have 6 cups (do not pack). Add the cocoa powder to the ground walnuts.
6 cups (600 g) ground walnuts, 4 tbsp (20 g) cocoa powder
9. Whisk egg whites until starting to foam. Add sugar. Whisk until sugar is dissolved.
6 egg whites, 1 ½ cup (300 g) sugar
10. Add rum extract.
2 tbsp rum extract
11. Fold the walnut/cocoa mixture into the egg whites.
12. I prefer to use flour on the work surface, but I know many people that use oil. Oil or flour your surface.
13. Remove the dough from the bowl and divide in 8 equal pieces. A scale will give you the most exact results, but it is optional.
14. Using a rolling pin, roll each piece into a rectangle of about 1/3-inch thickness or 12x10 inch dimensions. Work with 2 pieces at a time.
15. Spread 1/8 of the filling and roll into a log. Repeat with the other piece. Now “braid” the 2 logs tightly and place in the prepared pan.
16. Repeat with the other babkas.
17. Cover with a tea towel and allow the babkas to rise until doubled in size, about 1 - 1 ½ hours. While the babkas are rising, preheat oven to 350F/ 180 C.
18. Whisk an egg and brush the tops of the babkas with it. Sprinkle raw sugar on top.
19. Bake for 45-50 min or until dark golden on top.
20. Remove and allow to rest for 10 minutes in the pan. Remove to a rack and cool completely.
21. Any other filling you like can be used, such as poppyseed filling, Nutella, pistachio (check out my chocolate pistachio babka recipe), etc.
Slice and enjoy!
Notes
Once completely cooled, store in a Ziploc style bag or another airtight situation, at room temperature for up to a week.
These babkas also freeze beautifully. Just slice and store in a Freezer safe Ziploc bag. To thaw, remove the entire babka or a slice at a time and reheat in the toaster or in the 350 F oven for 10 minutes.
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 297Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 42mgSodium: 113mgCarbohydrates: 42gFiber: 2gSugar: 15gProtein: 8g