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Romanian cozonac loaf and slices showing a walnut-cocoa swirl.

Romanian Cozonac

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Romanian enriched holiday bread braided with a walnut-cocoa filling and scented with citrus, vanilla, and rum.
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Prep Time 45 minutes
Cook Time 50 minutes
Rising 2 hours
Total Time 3 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Romanian
Calories: 440
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Enriched Dough
  • 5 cups bread flour plus more for dusting
  • 1 cup whole milk warm
  • 2 1/4 tsp instant yeast
  • 3/4 cup granulated sugar
  • 4 large egg yolks
  • 1/2 cup unsalted butter softened
  • 2 tbsp neutral oil
  • 2 tsp vanilla extract
  • 1 tbsp finely grated orange and lemon zest
  • 1 tsp fine salt
Walnut-Cocoa Filling
  • 2 cups finely ground walnuts
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 large egg whites lightly beaten
  • 1/3 cup whole milk warm
  • 1 tbsp dark rum or rum extract
  • 1 large egg beaten for glazing

Equipment

  • Stand mixer with dough hook
  • Large mixing bowls
  • 9-by-5-inch loaf pan
  • Rolling Pin

Method
 

Make the Dough:
  1. 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.
  2. 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:
  1. Mix walnuts, sugar, cocoa, egg whites, warm milk, and rum into a spreadable filling.
  2. 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.
  3. Cover and proof until the dough rises just above the pan rim, 40 to 50 minutes. Brush gently with beaten egg.
Bake:
  1. 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.
  2. Cool in the pan 15 minutes, then transfer to a rack and cool completely before slicing.

Nutrition

Calories: 440kcalCarbohydrates: 51gProtein: 10gFat: 23gSaturated Fat: 8gCholesterol: 110mgSodium: 250mgFiber: 3gSugar: 22g

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.