Cozonac

Name: Cozonac
Yield: 12
Cuisine: Romania
Ingredients: Bread flour — 625 g (1 lb 6 oz); Active dry yeast — 2.5 tsp; Sugar, divided — 200 g (7 oz); Warm milk — 240 ml (8 fl oz); Egg yolks — 4; Butter, softened — 115 g (4 oz); Vanilla extract — 1 tsp; Zest of 1 orange; Ground walnuts, for filling — 200 g (7 oz); Egg whites, for filling — 2; Cocoa powder, for filling — 25 g (1 oz); Egg, for egg wash — 1

The Quirky Foodster Team

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Servings

Ingredients

Bread flour — 625 g (1 lb 6 oz)
Active dry yeast — 2.5 tsp
Sugar, divided — 200 g (7 oz)
Warm milk — 240 ml (8 fl oz)
Egg yolks — 4
Butter, softened — 115 g (4 oz)
Vanilla extract — 1 tsp
Zest of 1 orange
Ground walnuts, for filling — 200 g (7 oz)
Egg whites, for filling — 2
Cocoa powder, for filling — 25 g (1 oz)
Egg, for egg wash — 1

Method

Dissolve the yeast and a little sugar in the warm milk and let sit for 10 minutes until foamy.
Combine the flour and remaining sugar in a large bowl, then add the yeast mixture, egg yolks, butter, vanilla and orange zest, kneading for 15 minutes until smooth and elastic.
Cover and let rise in a warm place for 2 hours, or until doubled.
For the filling, whisk the egg whites to soft peaks, then fold in the ground walnuts and cocoa powder.
Roll the dough out into a large rectangle, spread with the walnut filling, and roll up tightly into a log.
Twist or braid two logs together and place in a greased loaf tin.
Let rise for a further 45–60 minutes.
Preheat the oven to 170°C (340°F).
Brush with beaten egg and bake for 45–55 minutes until deeply golden and a skewer comes out clean.
Let cool completely before slicing.

Introduction: A rich, sweet braided bread filled with walnuts, cocoa or Turkish delight, a beloved centrepiece of Romanian Christmas and Easter celebrations.

Cultural Background: Cozonac is deeply cherished across Romania, families often spending an entire day preparing multiple loaves for Christmas and Easter, its rich, enriched dough and generous filling reflecting the importance of these celebrations.

Tips: Knead the dough thoroughly and for the full time specified, as this develops the characteristic soft, stretchy crumb. Let the bread cool completely before slicing, as this helps the rich crumb structure set properly.

Variations: Fill with Turkish delight (rahat) as a popular alternative to walnut and cocoa. Make multiple loaves with different fillings for variety, as many families do for the holidays.

Storage: Store wrapped at room temperature for up to 4 days, or freeze for longer storage.

Reheating: Not typically reheated; served at room temperature or lightly toasted.

FAQs:

Q: When is cozonac traditionally made?

A: For Christmas and Easter, two of the most significant celebrations in Romanian culture, with families often preparing multiple loaves.

Q: What fillings are most traditional?

A: Ground walnuts (sometimes with cocoa) and Turkish delight (rahat) are the two most classic and beloved fillings.