Merry Christmas from my family to yours! Wishing you all a wonderful day full of love, laughter, mimosas, and delicious food.
Yesterday, I spent the vast majority of the day baking pastries for Christmas and I used my own website for a couple recipes. However, I noticed that I somehow never shared the recipe I use for Romanian cozonaci, which are sweet egg bread pastries filled with either poppyseed filling or a walnut and rum-soaked white raisin mixture.
They’re traditional in Romania for holidays like Christmas and Easter, but they’re not exclusive to the holidays.
Here is a link to the recipe I used, and for those of you too lazy to hop to another webpage, a break down below:
INGREDIENTS (for the dough)
1.5 cups lukewarm water 1.5 Tbsp granulated yeast 1.5 Tbsp salt 8 eggs, lightly beaten 1/2 cup honey 1.5 cups (3 sticks) melted unsalted butter, plus more for greasing the pan 7.5 cups unbleached all-purpose flour Egg wash (1 egg beaten with 1 Tbsp water)
DIRECTIONS (for the dough)
Mix yeast with a tablespoon of water, then mix with salt, eggs, honey, and melted butter with the 1.5 cups of water in a large bowl.
Mix in the flour but do not knead. I used a stand mixer here.
Once everything is incorporated, cover and let stand for 2 hours to grow.
After two hours, prep your work center with some flour (or oil) and knead the dough, then divide into 4.
Rollerpin it out into a large sheet and spread poppyseed filling or half of your walnut mixture, and then roll up and form into whichever shape you’re baking.
Bake dough in whatever form (loaf, brioche, cozonac) in the preheated oven at 350F for 35 to 40 minutes (until golden brown) with the rack in the middle position.
INGREDIENTS (for the walnut filling)
200 g walnuts, finely ground 100 g brown sugar 2 egg whites 3 Tbsp cacao 1/3 cup rum or brandy 1 cup white raisins to be plumped in the liquour
DIRECTIONS (for the walnut filling)
Plump raisins in rum for at least one hour – I do it over night to maximum flavor.
I am so excited to share this recipe with you all.
I was visiting my aunt a couple weeks ago and happened to stop by while she was preparing to make Romanian crepes – or as we call them, Clatite. So I asked her to explain her process as to how she makes them, and surprisingly, it’s pretty easy. The thing is, it’s not a set recipe, so I’m going to try to translate it into one as best as I can.
Her style of making crepes is delicious and I personally view it as one of her specialties, so I was geeked to try it out on my own. Below, I have a recipe that should yield roughly 16 crepes. Enjoy!
2 cups flour
a good pinch of salt
1 tbsp sugar
rum extract/essence of rum
a small bowl with oil and a silicon brush
filling of choice (we like prune or rosehip jam)
In a bowl, combine flour, eggs, salt, sugar, rum extract, and milk until blended together well. Add the milk slowly so you can build a batter.
Once you’ve got a mixture that’s a little on the thicker side, slowly add mineral water to the mixture until the consistency becomes almost soupy. You don’t want it too thin, but you don’t want it so thick that you can’t swivel the mixture around in the pan to coat it.
Add rum extract to taste. My aunt dumped like a good 2 or 3 TABLESPOONS in there, but probably a solid 1 to 1.5 teaspoons should be good.
Heat up a large skillet on high heat. Before putting in your batter, brush the skillet using a silicon brush with some oil to ensure your crepe doesn’t stick.
Pour a large ladle-full of batter in the center of your skillet and take the skillet off the stove while you swivel it to ensure the batter coats the whole bottom of the skillet.
Using a long knife, (you can use a spatula, but a knife works better – and if you have a particularly flexible knife, use that) flip your crepe after roughly 30 seconds or until the batter is no longer wet and cook for another ~30 seconds or so.
If you’re having trouble swiveling the batter, your batter may be too thick. Add more mineral water or milk.
If you’re having trouble with your crepes breaking after the first couple (flipping them with a knife does take some practice) your batter may be too runny and you should add a little more flour to thicken it up.
In our family, and even traditionally in Romania, we like to roll up our crepes with prune jam or rosehip jam, but you can eat them however you please.
Woohoo! Everything’s back and up running and I have new material. Mostly food porn. My mom made these things called pogacele (I think) a couple weeks ago that involve a whole lot of rolling, stretching, rerolling. They’re traditionally made with bacon or something, but she made an equally delicious version with feta cheese and dill. Feta cheese and dill gives me life guys. And so does 16GB of RAM on this laptop, holy crap. Editing this in Photoshop was such a breeze, you have no idea. Enjoy! P.S. Here’s a recipe. You might have to hit translate though.