Cozonac with Raisins

How to prepare cozonac with raisins

1. Heat the milk in a small pot and melt the butter in it. Let it cool down. Add the beaten egg yolks and sugar and stir for 15 seconds to dissolve some of the sugar.
2. Knead a dough from the liquid above, yeast, flour and salt. I put them in this order in the bread machine and programmed it on the knead+rise program. After the program ended, I let the dough rise for another 1 hour in the bowl. If you knead it by hand (you need to knead at least 20-30 minutes), let the dough rise in a warm place for 2 hours.
3. While the dough rests, soak the raisins in warm water and rum (I used sweet sherry).
4. Roll out the dough on a floured work surface (to a size of 30 x 45 cm).
5. Drain the raisins of liquid, then squeeze them well in a kitchen towel or cheesecloth.
6. Sprinkle the brown sugar on the dough sheet. Sprinkle the raisins. Roll the dough from the short end.
8. Place the roll in a buttered pan (30x12 cm). Put the pan in a large bag. Let it rise for 2 hours in a warm place (I put it next to the hot radiator).
   
9. Brush the cozonac with egg yolk beaten with milk.
   
10. I preheated the oven to 220°C. When I put in the cozonac I lowered it to 180°C and baked for 30 minutes. Halfway through, I turned the cozonac in the oven so it browns evenly.
    
11. Let it cool then remove from the pan.

Print