Cozonac cu nuca si cacao / Panettone with nuts and cocoa

Ingrediente pentru aluat / ingredients for the dough:
- 1 kg faina pentru cozonaci - 1 kg flour
- 50 gr drojdie proaspata  - 50 gr fresh yeast
-  300 gr zahar - 300 g sugar
-  4 pliculete zahar vanilat - 4 sachets vanilla sugar
- 500 ml lapte 3,5 % grasime - 500 ml milk 3.5% fat
- 100 gr ulei - 100 gr oil
- 100 gr unt moale - 100 gr soft butter
- 5 galbenusuri - 5 egg yolks
- 1 lingurita rasa de sare - 1 teaspoon salt
- coaja rasa de la o  portocala si o lamaie - Zest of an orange and a lemon

Pentru umplutura / For the filling:
- 400 gr miez nuca - 400 grams of walnut kernels
- 5 albusuri - 5 egg whites
- 5 linguri zahar - 5 tablespoons sugar
- 3 linguri cacao - 3 tablespoons cocoa

Incalzim laptele impreuna cu zaharul tos si cel vanilat. Luam cateva linguri de lapte si dizolvam drojdia. Atentie - laptele sa nu fie fierbinte. Turnam drojdia peste faina, o acoperim cu o lingura de faina si o lasam la loc cald pana crapa.

Heating milk with powdered sugar and the vanilla. Take a few tablespoons of milk and dissolved yeast. Warning - the milk must not be hot. Pour yeast over flour, cover it with a tablespoon of flour and leave in a warm place to crack.

Frecam galbenusurile cu sarea, coaja de portocala si coaja de lamaie.

Rub the yolks with salt, orange zest and lemon zest.

Turnam galbenusurile peste faina impreuna cu restul de lapte. Cu o lingura de lemn incepem sa amestecam pana se omogenizeaza bine.

Pour over flour yolks with remaining milk. With a wooden spoon begin to mix until smooth  well.

Untul se topeste si se amesteca cu uleiul. Se inmoaie mainile in compozitia de grasime si incepem sa framantam aluatul. Framantatul trebuie sa dureze cel putin jumatate de ora. 

Melt the butter and mix with oil. Soak hands in the composition of fat and start knead the dough. Kneading should last at least half an hour.

Il lasam la dospit o ora si jumatate.

 Leave it to rise for an hour and a half.

Umplutura: batem albusurile spuma tare, adaugam nuca macinata, cacao si zaharul. 

Filling: beat egg whites hard, add ground nuts, cocoa and sugar.

Aluatul il impartim in 4 parti egale. Fiecare parte o intindem cu mana unsa cu ulei. Intindem deasupra aluatului crema de nuci.

We divide the dough into 4 equal parts. Each part of a stretch to hand oiled. Stretching over dough the nut cream.

Rulam fiecare parte, apoi se iau cate 2 rulouri si se rasucesc intre ele. Le punem intr-o tava tapetata cu hartie de copt.

We roll each side, then take each two rolls and twist together. Put them on a tray lined with baking paper.

Ii lasam la loc cald pana isi dubleaza volumul, apoi ii bagam la cuptor 45-50 minute sau pana trec testul scobitorii. Primele 20 de minute nu se deschide usa cuptorului pentru ca aluatul nu va mai creste.

We let in a warm place until doubled in volume, then we put in the oven 45-50 minutes or until toothpick test passes. The first 20 minutes, do not open the oven door so that the dough will not rise.

Cand sunt aproape gata ii ungem cu galbenus de ou si presaram zahar deasupra.

When you are almost ready brush them with egg yolk and sprinkle sugar on top.

Bon appetit!