Cozonac is a traditional Romanian sweet bread, a must-have on Christmas and Easter tables. This braided bread with a soft crumb is distinguished by its generous filling of walnuts, cocoa, and raisins, which gives it a moist texture and an intense, aromatic flavor. Although its preparation requires patience, it is rewarding: the dough, enriched with butter, eggs, and lemon zest, is left to rise until doubled in volume, then rolled out, spread with the filling, and rolled up before baking. The result is a golden, fluffy bread with an aroma that fills the kitchen.
It is perfect for those looking for a special dessert or breakfast, ideal for celebrations and family gatherings. Its balanced flavor between sweet and toasted nuts makes it attractive to lovers of traditional pastries.
With a sugar and vanilla glaze, this bread becomes an irresistible treat.
Prep
180 min
Servings
12
n a small bowl, dissolve the yeast in warm milk. Let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the flour, sugar, salt, lemon zest, melted butter, eggs, and the yeast mixture. Mix well.
Knead the dough on a floured surface for about 10-15 minutes until it's smooth and elastic. Place it back in the bowl, cover with a kitchen towel, and let it rise for 1 hour or until doubled in size.
While the dough is rising, prepare the filling. In a saucepan, mix together ground walnuts, cocoa powder, sugar, milk, and butter. Cook over low heat, stirring until it thickens. Remove from heat, add raisins and vanilla, and let it cool.
Preheat the oven to 350°F (180°C).
Once the dough has doubled in size, divide it into two equal portions. Roll out each portion into a rectangle.
Spread half of the filling evenly on each rectangle.
Roll up each rectangle lengthwise, forming a log. Place them side by side.
Carefully twist the two logs together to create a braided look.
Transfer the cozonac to a greased and floured baking pan. Let it rest for about 10 minutes.
Bake in the preheated oven for 40-45 minutes or until golden brown.
While the cozonac is baking, prepare the glaze by mixing powdered sugar, milk, and vanilla extract.
Once the cozonac is done baking, remove it from the oven and drizzle the glaze over it while it's still warm.
Allow the cozonac to cool before slicing and serving. Enjoy your homemade Romanian Cozonac!
