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Walnut Filled Panettone (Cozonac) - A Traditional Romanian Recipe

Walnut panettone is a traditional dessert for the Christmas and New Year Holidays, and sometimes for Easter, when it is made together with the sweet cheese filled panettone, called Pasca. You should definitely try this, it is truly a gourmet dessert. The panettone recipe does require a bit of work, but if you do own a bread machine, the amount of work required is reduced significantly. Even without the bread machine it is fairly straight forward to make walnut filled panettone using our step by step instructions.

This recipe is based on the basic panettone recipe, but with the added walnuts cream filling. We give here the traditional recipe.

If you do own a bread maker machine, try our more modern and simple cozonac bread maker machine recipe.

Not the recipe you are looking for? Try our basic panettone recipe which can be made with raisins or walnuts or even with chocolate chips. If you like panettone recipes, you may also want to try our sweet cheese filled panettone recipe.

Walnut Panettone Recipe (Cozonac) - A Traditional Gourmet Dessert

Romanian Walnut Panettone

Preparation time: 3.5 hours

Makes: 2 small-medium loaves

Ingredients:

  • 21 ounces (600 g ) bread flour
  • 3 eggs
  • 5.3 oz (150 g) sugar
  • 4.4 oz (125 g) butter
  • 1 cup (1/4 l ) milk
  • 1 pinch salt
  • 3 teaspoons dry yeast (or 1.4 oz (40 g) fresh yeast)
  • grated lemon peel
  • rum extract
  • vanilla extract

If you use fresh yeast instead of dry yeast for this recipe, add the following additional ingredients:

  • 2-3 teaspoons bread flour
  • 1 tablespoon sugar
  • 1/2 cup of milk

Filling ingredients:

Note: if you like more walnut filling, you should probably use 1.5 portions for the filling quantities.

  • 10.6 oz (300 g) grounded walnuts
  • 1 teaspoon rum extract
  • 2 egg whites
  • 1/4 cup milk
  • 6 tablespoons sugar
  • 1 tablespoon breadcrumbs
  • 1 chopped chocolate bar (optional)

Preparation:

  1. For best results, all the ingredients must be kept at the room temperature at least 3 hours before preparing the panettone.
  2. Prepare filling: Beat 2 white eggs until they become a stiff foam. Mix grounded walnut with the foam and the other filling ingredients. Add about 1/4 cup hot milk for a more creamy texture.
  3. Prepare dough: Beat the eggs with sugar and a pinch of salt. Add the lemon peel, rum and vanilla. Let it rest for 15-20 minutes.
  4. If you use fresh yeast, mix the yeast with 1 tablespoon sugar. Melt it in a 1/2 cup milk and mix everything  with 2-3 teaspoons flour. Let it rise. Mix the flour kept at the room temperature with the raised yeast. Alternatively, if you use dry yeast, just mix it with the flour.
  5. Pour luke-warm milk into the eggs' composition  and  then pour the resulting mixture over the flour mixed with the yeast.
  6. Add slowly the melted butter and knead the dough until it can easily separate from the hands.
  7. Cover and let it rest in a warm place until the size of the dough doubles, and then divide into two parts.
  8. Put each part on a greased wooden plate and roll with a pin until you obtain a thick sheet, about 0.5 inches thick. Sprinkle with melted butter, spreading the butter evenly. 
  9. Spread each sheet evenly with the walnut cream. Roll the sheet. 
  10. Grease a baking pan with butter and sprinkle it with flour.
  11. Put the rolled sheet in a baking form. Let it rise at warm to the top edge of the baking form.
  12. Beat an egg with 1 tablespoon water and brush the top with the egg.
  13. Preheat the  oven and bake it on  medium heat (375 F) for 50-60 minutes.
  14. Let it cool for about half an hour before flipping the panettone on a serving plate.
  15. Sprinkle with confectioners sugar.
 

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