Watch Donal's Festival Kitchen - Orthodox Easter - on 18 April at 8pm on RTÉ One. Catch up on RTÉ Player.
Ingredients
Victoria Irimies is a Romanian Orthodox baker based in Dublin, known for blending traditional baking craftsmanship with deep-rooted Orthodox Christian practices. Originally from Romania, Victoria brings centuries-old baking techniques to life through the sacred bread she prepares for the Romanian Orthodox Church in Drimnagh, where her loaves are a central part of the liturgy and community gatherings. Her work extends beyond the church walls - Victoria is also a chef at St James's Hospital in Dublin.
Cozonac
Serves: makes 2 loaves
Time: 1hr 50 minutes
- 500g flour
- 7g yeast
- 2 egg yolks (keep the white for the filling)
- 25ml neutral oil (eg sunflower)
- 40g sugar
- 150ml - 200ml water
- ¼ tsp salt
- drop milk
For the filling:
- 4 egg whites (keep the two remaining yolks for your egg wash)
- 150g caster
- 1 tbsp cocoa powder
- 1 tsp vanilla extract (or rum/almond essence)
- 250g ground walnuts
Method
- Sieve the flour in a bowl. Make a well in the flour and dissolve the yeast with 100ml of warm water and leave to rest for 5- 10 minutes (or when you see it bubbling).
- In the meantime, separate two eggs, keeping the whites for later.
- Add the sugar, two egg yolks, milk, oil, water & salt into the flour mixture and knead the dough.
- Cover with cling film then a tea towel. Let the dough rise for around 30 mins at room temperature.
- To prepare the filling, in a bowl whisk the leftover egg whites with the sugar and obtain an airy consistency. Beat in the walnuts, cocoa and vanilla extract.
- Preheat your oven to 160 C fan and oil two rectangular loaf baking tins about 12 x 5 inches.
- Once the dough is risen, split in 4 equal parts and leave to prove for 5 more mins on the counter.
- With a rolling pin, roll each piece flat into a rectangle, divide the filling evenly between them.
- Spread the filling out, avoid going too close to the edges. Roll the dough into a sausage shape and tuck in the ends to stop the filling escaping.
- Twist two of the rolls together and put it in the oiled baking tin. Repeat for the remaining two rolls.
- Let the cozonac rise in the baking tin for a further 15-20 minutes.
- Egg-wash the cozonac and bake for 45 minutes until golden and cooked through.
- Allow it to cool in the tin for 10 minutes,before turning onto a wire rack to cool completely.
- Slice and serve.
