Cozonac (Romanian Sweet Bread)

Cozonac is a traditional Romanian sweet bread, rich and fluffy, often filled with a mixture of walnuts, cocoa, and sugar. It is a festive favorite, typically prepared for holidays and special occasions. This recipe will guide you through creating a soft, aromatic bread with a delicious filling that makes every bite unforgettable.

Ingredients

For the Dough:

• 1 kg (8 cups) all-purpose flour
• 300 ml (1 1/4 cups) warm milk
• 200 g (1 cup) sugar
• 50 g (3.5 tbsp) fresh yeast or 2 packets (14 g) active dry yeast
• 200 g (7 tbsp) unsalted butter, melted
• 5 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/2 tsp salt

For the Filling:

• 200 g (2 cups) ground walnuts
• 100 g (1/2 cup) sugar
• 2 tbsp cocoa powder
• 50 g (3.5 tbsp) unsalted butter, melted
• Optional: 50 g raisins or chopped Turkish delight

For Brushing:

• 1 egg, beaten

Instructions

1. Prepare the Yeast

   In a small bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let it sit for 10 minutes until foamy.

2. Make the Dough

   In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture, eggs, sugar, melted butter, vanilla extract, and lemon zest. Mix until the dough starts coming together.

3. Knead the Dough

   Transfer the dough to a floured surface and knead for 10–15 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.

4. First Rise

   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1.5–2 hours or until doubled in size.

5. Prepare the Filling

   In a bowl, combine ground walnuts, sugar, cocoa powder, melted butter, and optional raisins or Turkish delight. Mix until well combined.

6. Shape the Cozonac

   Punch down the dough and divide it into two equal parts. Roll each part into a rectangle (about 30x40 cm). Spread the filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly into a log and pinch the seams.

7. Second Rise

   Place the rolls in greased loaf pans. Cover and let them rise for 30–45 minutes until puffy.

8. Bake

   Preheat the oven to 180°C (350°F). Brush the loaves with beaten egg. Bake for 40–50 minutes until golden brown and a skewer inserted in the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.

9. Serve

   Remove the Cozonac from the pans and let cool on a wire rack. Slice and enjoy as a sweet treat for breakfast, tea time, or festive occasions.

Serving

Cozonac is perfect for sharing with family and friends, offering a comforting, sweet taste of Romanian tradition. Its tender crumb and rich filling make it a centerpiece for any celebration.