Baigli Cozonac, how to make the best walnut and poppy seed cozonac you've ever eaten. A very appetizing and easy-to-make walnut cozonac recipe. But that's not all because the poppy seed cozonac is super delicious, very aromatic, and literally melts in your mouth.
I invite you to follow this Hungarian cozonac recipe step by step to see how easy it can be made.
The ingredients for Baigli cozonac are listed below in the description.
Chef Paul Constantin wishes you bon appétit!
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Baigli/Beigli Cozonac Ingredients:
For the baigli dough:
- 1 kg of cozonac flour (000);
- 20 g of dry yeast;
- 400 g of 82% fat butter;
- 2 egg yolks;
- 1 teaspoon of salt;
- 250 ml of warm milk;
- 100 g of powdered sugar;
For the sugar syrup:
- 500 ml of water;
- 500 g of sugar;
- 3 cloves;
For the poppy seed filling, Baigli with Poppy Seeds:
- 500 g of ground poppy seeds (blended);
- zest of two lemons;
- zest of one orange;
- 1 level tablespoon of cinnamon;
- 1 vial of vanilla essence or 3-4 packets of vanilla sugar;
Add sugar syrup 400-500 ml until desired consistency.
For the walnut filling, Baigli with Walnuts:
- 500 g of ground walnuts (blended);
- 100-150 g of raisins;
- zest of two lemons;
- zest of one orange;
- 1 level tablespoon of cinnamon;
- 1 vial of vanilla essence or 3-4 packets of vanilla sugar;
Add sugar syrup 400-500 ml until desired consistency.
For finishing, use egg whites and two or three egg yolks. The cozonac will be brushed with:
- First layer of egg mixed with a pinch of salt;
refrigerate for 10 minutes.
- Second layer of egg mixed with a pinch of salt;
refrigerate for 10 minutes.
- Third layer is brushed with egg whites and left at room temperature for 30 minutes.
Bake in the oven at 200 degrees Celsius, with heat from both the top and bottom, in the middle rack, for 30-45 minutes depending on size.
The one presented was baked for 45 minutes.
Let it cool completely overnight.
Enjoy your meal!
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