Fasting Cozonac with Walnuts and Rose Water, that's exactly what it is. And if I talk too much, I'll say that it's the best cozonac I've ever eaten. The recipe for fasting cozonac with walnuts is sensational, it has no animal fat, it's a cozonac without eggs and without milk, as they say, it's a vegan cozonac.
Definitely try this recipe for cozonac with walnut filling and rose water and you will see what an amazing sweet you can make.
The ingredients for the cozonac are listed below in the description, and the step-by-step recipe for the cozonac is in the video.
Additional information: The amount of dough and filling works well for two cozonacs. The cozonac in the video weighs around 2.5kg including the walnut filling.
Divide it in half and make two cozonacs if you have smaller trays, following the baking time of 50-60 minutes at 160-170 degrees Celsius. However, if you prefer to make a single cozonac, then increase the baking time to 90-100 minutes, while maintaining the temperature.
Chef Paul Constantin wishes you bon appétit!
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Ingredients for Fasting Cozonac:
For the cozonac dough:
- 800g hard wheat flour or cozonac flour (000);
- 10g dry yeast or 40-50g fresh yeast (depending on the brand, read the packaging);
- grated zest of one lemon;
- 100g powdered sugar;
- 10g salt;
- 1/2 teaspoon turmeric powder;
- 1 vial of rum essence;
- 4-5 teaspoons of rose water (optional);
- 300ml warm water;
- 100ml sunflower oil;
- 3 sachets of vanilla sugar;
Ingredients for cozonac filling:
- 500g walnuts;
- 50g cocoa;
- grated zest of one organic orange;
- 300g Turkish delight;
- one vial of rum essence;
- one vial of vanilla essence;
- 30-50ml rose water;
- 150g sugar;
- 300ml water;
Enjoy your meal!
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