👵 Fluffy Maia Cozonac | Fragile Bulgarian Cozonac | Fluffy and Fragile Cozonac | Play on Qoob

Fluffy Maia Cozonac, a classic recipe that remarkably resembles a fragile Bulgarian cozonac, filled with Turkish delight. The recipe was collected from my grandmother's recipe notebook, almost 80 years old, in which she passed down this maia recipe for cozonac. Yeast was scarce and they were always looking for ways to make the cozonacs rise. Maia for cozonacs is welcome because it helps them rise a lot.
I invite you to watch and see this recipe for cozonac with maia, as it used to be made.
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Ingredients for cozonac with maia:
1kg hard flour "000" (over 12% protein level);
50g fresh yeast (14g dry);
100ml warm milk;
250g sugar;
4 whole eggs;
2 egg yolks;
5g salt;
5ml rum essence;
10ml liquor (rum or brandy);
100g raisins;
250g Turkish delight;
100g full-fat yogurt;
150g butter;
100g lard or 100ml oil;
grated zest from one lemon or orange (or both);
Bake in a preheated oven at 170 degrees Celsius for one hour (depending on the size of the cozonacs and the oven). After 50 minutes, it is recommended to cover the cozonacs with aluminum foil to prevent them from burning on the surface.
Enjoy your meal!
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