Try this recipe for sugar-free cozonac made with a sweetener and low-glycemic-index flour rich in fiber!
•500g FiberPasta flour - https://diabetoline.com/products/faina-din-grau-italian-cu-indice-glicemic-mic-fiber-pasta-500-gr?_pos=1&_psq=FAINA&_ss=e&_v=1.0
• 3 egg yolks
• 2 tablespoons ERYTHRITOL (sweetener )
• 75g butter
• 300 ml milk
• 25g yeast
• 1/4 teaspoon salt
• 1/2 teaspoon lemon zest
𝐔𝐦𝐩𝐥𝐮𝐭𝐮𝐫𝐚 :
• 1/2 jar of DUKANELLA (a kind of sugar-free Nutella)
• 200g ground walnuts - or almonds
• 1 egg yolk
• 1 tablespoon almond flakes
𝐌𝐨𝐝 𝐝𝐞 𝐩𝐫𝐞𝐩𝐚𝐫𝐚𝐫𝐞:
🍪 Warm the milk and melt the butter.
To ensure your cozonac turns out well, as a general rule, sift the flour two or three times. This aerates the flour and helps create perfect dough.
🍪 Put the sifted flour in a large bowl and add the salt, yeast dissolved in a little warm milk, ERYTHRITOL, and the egg yolks. Start mixing by hand and gradually pour in the warm (not hot) milk until the ingredients are combined.
🍪 Add the grated lemon zest and pour in the melted butter a little at a time. Knead, adding a little butter at a time until it is fully incorporated.
🍪 Knead the dough for about ten minutes. Cover it with a clean towel or plastic wrap and leave it to rise for about 30-45 minutes.
🍪 Preheat the oven to 200 degrees Celsius. Prepare a cozonac pan by lining it with baking paper or greasing it well with butter or oil and dusting it with flour.
🍪 On a board dusted with a little flour, cut the dough into two equal pieces.
🍪 Shape each piece of dough into a rectangle and roll it out with a rolling pin. Spread a thin layer of DUKANELLA over the dough, then sprinkle on a thin layer of ground walnuts. Spreading it is easier if you have a pastry spatula. Roll the dough up tightly.
🍪 Once we have two rolls, braid them together and place the cozonac in the pan. Leave it like this for about 15 minutes, then brush it with egg yolk and sprinkle some almond flakes on top. You can use poppy seeds or walnuts, or leave it plain.
🍪 Bake the cozonac in a preheated oven at 200 degrees Celsius for 15 minutes, then reduce the temperature to 180-175 degrees and bake for another 30-35 minutes or so. Before lowering the temperature, place a sheet of baking paper on top to prevent it from browning too much.
Remove the baked cozonac from the pan and leave it on a rack to cool. Ideally, slice it after it has cooled. We couldn't resist the temptation and ate it while it was still warm.
The flavor is good, the sweetness is very subtle, and the flavor of DUKANELLA CREAM completes the final taste.
So you can also make cozonac without sugar, a diet-friendly cozonac for people on a diet, diabetics, or anyone else.�
#cozonacDietetic #cozonacPentruDiabetici
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