Cozonac is Romania’s festive enriched bread, commonly baked for Easter and Christmas with walnut, cocoa, citrus, and rum.
The buttery dough is rolled around its filling, twisted into a tall loaf, and baked until deeply golden but still tender inside.
Add the butter gradually and allow both rises to finish fully; rich dough cannot be rushed.
Serving Suggestions
Serve in thick slices with coffee, tea, or a glass of milk.
Recipe Notes
Wrap only after cooling completely; it keeps for two days at room temperature and freezes well.
Romanian Cozonac
Romanian enriched holiday bread braided with a walnut-cocoa filling and scented with citrus, vanilla, and rum.
Ingredients
Equipment
Method
Make the Dough:
- Mix warm milk, yeast, and a spoonful of the sugar and rest 10 minutes. Add remaining sugar, yolks, vanilla, zest, salt, and flour. Knead until a rough dough forms.
- Knead in the softened butter a spoonful at a time, then the oil, until elastic and slightly tacky, 10 to 12 minutes. Cover and rise until doubled, about 75 minutes.
Fill and Shape:
- Mix walnuts, sugar, cocoa, egg whites, warm milk, and rum into a spreadable filling.
- Divide dough in two. Roll each into a rectangle, spread with filling, and roll into a rope. Twist the ropes together and place in a greased loaf pan.
- Cover and proof until the dough rises just above the pan rim, 40 to 50 minutes. Brush gently with beaten egg.
Bake:
- Bake at 350 F for 45 to 50 minutes until deep golden and the center reaches about 190 F. Tent loosely if the top browns too quickly.
- Cool in the pan 15 minutes, then transfer to a rack and cool completely before slicing.
Nutrition
Notes
- A warm draft-free kitchen helps the rich butter-and-egg dough rise steadily.
- Wrap cooled cozonac tightly and keep at room temperature for two days or freeze sliced for one month.
