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Cozonaci Obisnuiti Sweet Bread
Romanian Sweet Bread
2 lbs. (1 kg.) flour
10 oz. (300g) sugar
1 1/2 cups milk
6 eggs
2 oz. (50g) yeast
7 oz. (200g) butter
2 Tbls. oil
vanilla stick
egg for washing the dough
grease for the pans


Make a started from yeast and a teaspoon of sugar. Mix until the consistency of sour cream, add 2-3 Tablespoons tepid milk and a little flour. Mix well. Sprinkle some flour on top, cover, and let sit in a warm place to rise. Boil the milk with the vanilla stick (cut in very small pieces) and leave it on the side of the range, covered, to keep warm.
Mix the yolks with the sugar and salt, then slowly pour the tepid milk, stirring continuously. Place the risen starter in a large bowl and pour, stirring continuously, the yolk-milk mixture and some flour, a little at a time. Then add 3 whipped egg whites. When you finish this step, start kneading.
Knead, adding melted butter combined with oil, a little at a time, until the dough starts to easily come off your palms. Cover with a cloth and then something thicker (like a blanket). Leave in a warm place to triple in bulk. If during kneading the dough seems too hard, you may add a little milk. If, on the contrary, the dough seems too soft, you may add a little flour.
When the dough has risen well, take a piece of it, place on the floured work surface, give it the desired shape (round, oval, braided, etc.) and place in the baking pan previously greased with butter. Let rise some more in the pan in a warm place.
Wash with egg and bake at medium heat. Take out of the pan as soon as it is done, place on a cloth and let cool.

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Preparation Time: Serves:
Recipe Origin: Romania
Submitted by:
Simona Georgescu

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