Name: Cozonac-Romanian Holiday Sweet Bread
Cuisine: International
Ingredients: 5 lbs all-purpose flour; 6 cups milk; 1 (1/4 ounce) package fast rising yeast; 1 1/2 cups butter; 10 eggs, separated; 2 cups granulated sugar, plus more for topping; rind of one lemon; 2 teaspoons vanilla; For chocolate dough; 1/2 cup unsweetened cocoa; Nut filling; 2 cups ground walnuts; 3 tablespoons granulated sugar; rind of one half lemon; 2 tablespoons unsweetened cocoa; Other fillings; poppy seed filling (store bought like Solo); Turkish Delight (lemon or strawberry or rose, cut into small cubes)

Ingredients

5 lbs all-purpose flour

6 cups milk

1 (1/4 ounce) package fast rising yeast

1 1/2 cups butter

10 eggs, separated

2 cups granulated sugar, plus more for topping

rind of one lemon

2 teaspoons vanilla

For chocolate dough

1/2 cup unsweetened cocoa

Method

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1.
Heat the milk. When it becomes lukewarm remove 1 cup and put into a small bowl. Sweeten with 2 teaspoons of the sugar and add the yeast. Mix well and set aside until foamy. Pour the rest of the milk into a larger bowl. Add about 1 cup of flour and mix well. Let it cool down to room temperature. Add the yeast/milk mixture and mix until well incorporated. Set this aside for about 30 minutes. Meanwhile, melt the butter in a saucepan. Let it cool down to room temperature. Set aside about 1/4 cup of the egg whites for glazing the bread. Beat the rest until fluffy but still slightly wet (NO STIFF PEAKS). Divide these beaten egg whites in half. Put one half in the refrigerator. Beat the egg yolks, and add to the room temperature butter. Mix well, and then add the vanilla, lemon rind, and the rest of the sugar. Mix until it is creamy and well-blended. Fold in the half of the beaten egg whites that is not in the refrigerator. Your yeast, milk, and flour mixture (i guess its a sponge) should be growing and bubbly. Mix the butter/egg yolk/sugar mixture into the sponge. Now its time to get the dough finalized. Put the remaining flour into a very large mixing bowl and make a well in the middle of it. Pour in the liquid/sponge mixture and begin slowly mixing together. Work slowly and gently, incorporating the flour from around the edges with a wooden spoon. You will get a rather sticky dough eventually and you are now ready to knead! Flour your table well and put on some good music. This will take a while. Put the dough on the floured table and begin kneading. Sprinkle on more flour to keep the dough from sticking, but do so gingerly -- you don't want the dough to be too dry. Knead for 20-30 minutes. No, really! It might be painful, but this long kneading process is really what will make for a light, tender bread. You will know the dough is ready when it begins to be smooth, elastic, and shiny. Clean out your large bowl, butter it, and put the dough inches Cover with a towel and

Cozonac-Romanian Holiday Sweet Bread

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