Kozunak roll with nuts and cocoa

Submitted by enr on 14 Nov 2010
500 g flour
4 yolks (or 2 egg yolks and 25 ml milk)
300 ml milk
25 ml sunflower oil
30 g fresh yeast
100 g butter
100 g sugar
10 ml rum (or 1/2 bottle of rum essence)
rind of half a lemon and half orange
1 vanilla
# For the filling:
200 g crushed hazelnuts or walnuts
1 tsp cinnamon
100 g sugar
4 egg whites
2 tbsp cocoa
Kozunak roll with nuts and cocoa
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Mix 200 g of warm milk, 100 g flour and yeast and mix without lumps remain. Cover for 20 minutes to double its volume. During this time, beat egg yolks with lemon and orange peel, sugar, vanilla, rum, the oil, the remaining milk and 50 g butter. Add yeast and knead a soft dough, finally add the remaining butter. Cover double in volume. Filling: Beat the egg whites to snow and add the cocoa, cinnamon and nuts. Roll out a thin sheet and spread the filling over the entire length. Rolled up and put in the tray. Leave to rise. Brush with egg and sprinkle with sugar. Bake at 180 C 50-60 minutes, if necessary cover to not burn.
1 user
14 Nov 2010


Very tasty, aromatic and fluffy cake obtained, thanks for the recipe :) I used Baileys instead of rum, just that I had swapped all fat with the same amount of fat and I used dry yeast, as I missed the first part with sour yeast. I had to divide the dough into two parts due to the lack of large form / baking pan and made a round roll in cake form with a hole (1.5 l) and another roll in elongated form (23h13 cm) - generally, a form of more than 2.4 l would be suitable for the entire dough. Raztochih sheet with thickness less than 1 cm spreads across the sheet with the filling, then roll. My rolls were scorched scary fast - under 30 minutes and were ready for a bit to miss.