Sweet bread

Moldovan sweet bread is a cherished recipe in the village of Ciurbești. Women prepare cozonac not only for their families but also for those who prefer not to buy it from various bakeries in the town.

Ana Vicol is one of the women in the village who frequently makes Moldovan sweet bread. Born in 1957, Ana Vicol came from a large family. “Starting at the age of nine or ten, I helped my mother prepare for Christmas and Easter holidays. At Christmas, we would always make julfă, pastries, cheese pies, colaci – a hundred pieces, braided bread. At Easter, we prepared roast, lamb organs, and especially cozonaci. Even today, I’m pleased to be sought after to make cozonaci. I don’t use store-bought essences. Everything is natural, just like in the old days. Cozonac, like food, is made with heart. Everything has its own time, which should not be rushed. Young housewives should know this,” she says.

Ingredients:

– 1 kg of flour,
– 250 g of sugar,
– 5-7 free-range eggs,
– 60 g of butter,
– 1 glass of oil,
– 50-60 g of yeast,
– 1 teaspoon of salt,
– 250 g of chopped walnuts,
– 500 ml of milk,
– 200 ml of water,
– 250 g of Turkish delight (rahat).

Preparation:

Separate the eggs, beat the egg yolks with salt, add warm milk, stir well until the sugar melts. Prepare the yeast starter with water, and when it rises, incorporate all the mentioned ingredients.

Begin kneading with butter and oil for an hour. Allow the dough to rise until it doubles in volume. Divide the dough into four parts, if you want a braided Mix the egg whites, make foam, add the chopped walnuts, roll out the cozonac, and place it in a tray. Allow it to rise for an hour, but keep an eye on it. The oven also plays its role.

Enjoy your meal!
Angelica (Ana Vicol)