Name: Cozonac – Romanian Easter or Christmas Bread
Prep time: 30 min
Cook time: 55 min
Total time: 3 h 55 min
Cuisine: Romanian
Ingredients: Pastry Dough:; 1 cup whole milk, warm (100°F); 2 tsp instant dry yeast or active dry yeast; 3 cups bread flour (or all-purpose flour); 1/3 cup granulated sugar; 4 egg yolks; 2 tbsp sour cream; 1 tbsp vanilla extract; 3 oz unsalted butter, softened; 1/4 tsp kosher salt; 1 cup raisins (optional, rehydrated); 1 tbsp lemon or orange zest (optional); Walnut Filling:; 3 cups walnuts or pecans, ground; 2/3 cup granulated sugar; 1 tbsp cocoa powder; 2 egg whites; 1 tbsp rum (optional)

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Why You’ll Love This Recipe

Cozonac is the perfect blend of fluffy bread and rich, spiced filling, creating a texture and flavor that’s simply irresistible. The walnut filling adds depth and sweetness, while the dough is tender and slightly tangy. It’s not only a great way to celebrate holidays, but also a wonderful homemade gift for loved ones.

Ingredients

Pastry Dough

1 cup whole milk, warm (100°F)
2 tsp instant dry yeast or active dry yeast
3 cups bread flour (or all-purpose flour)
1/3 cup granulated sugar
4 egg yolks
2 tbsp sour cream
1 tbsp vanilla extract
3 oz unsalted butter, softened
1/4 tsp kosher salt
1 cup raisins (optional, rehydrated)
1 tbsp lemon or orange zest (optional)

Walnut Filling

3 cups walnuts or pecans, ground
2/3 cup granulated sugar
1 tbsp cocoa powder
2 egg whites
1 tbsp rum (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Activate the Yeast: Combine warm milk, yeast, and sugar in a cup. Let sit for about 15 minutes until frothy.
Prepare the Dough: In a stand mixer, combine flour, egg yolks, sour cream, and vanilla extract. Add the yeast mixture and knead until the dough is smooth. Add butter and knead again until incorporated. Let the dough rise for 1 hour or until doubled in size.
Make the Filling: Beat egg whites with sugar until stiff peaks form. Gently fold in ground walnuts, cocoa powder, and rum.
Shape the Cozonac: Roll the dough into a large rectangle. Spread the walnut filling evenly, leaving edges free. Roll it up, seal the edges, and twist into a loaf shape. Place in greased loaf pans.
Second Rise: Let the dough rise again for about 30-45 minutes, until it doubles in size.
Bake: Preheat the oven to 350°F (175°C). Brush the top of the dough with egg wash and bake for 50-55 minutes or until golden brown. Let cool before slicing.

Servings and Timing

Servings: 20 slices
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 3 hours 55 minutes

Variations

Other Fillings: Use poppy seeds, sweet cheese, or fruit preserves as alternative fillings.
Nut-Free: Substitute walnuts with chocolate chips or sweetened coconut flakes for a nut-free option.

Storage/Reheating

Store Cozonac in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic and freeze for up to 3 months. Thaw in the refrigerator and enjoy by toasting or serving at room temperature.

FAQs

1. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just make sure to activate it in warm water before adding it to the dough.

2. Can I make Cozonac without raisins?

Yes, you can omit the raisins if preferred or substitute them with dried fruit or chocolate chips.

3. How do I know when the bread is fully baked?

The bread should be golden brown on top, and the internal temperature should reach 190°F (88°C) when measured with a kitchen thermometer.

4. Can I make this dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping and baking.

5. Can I freeze Cozonac?

Yes, Cozonac freezes well. Wrap it tightly in plastic and foil before freezing.

6. What if the filling is too runny?

If the filling becomes runny, try using less egg white or adding more ground nuts to thicken it.

7. Can I add more spices to the dough?

Yes, you can experiment with adding cinnamon, nutmeg, or cardamom to the dough for extra warmth and flavor.

8. How do I prevent the Cozonac from overbaking?

If the top begins to brown too quickly, tent it with foil and continue baking until fully cooked.

9. Can I use other nuts for the filling?

Yes, you can use pecans, hazelnuts, or even almonds as alternatives to walnuts.

10. Can I skip the rum in the filling?

Yes, the rum is optional. You can replace it with a splash of vanilla extract or omit it entirely.

Conclusion

Cozonac is a beautiful, festive bread that brings sweetness and warmth to any holiday table. Whether for Easter, Christmas, or just because, this Romanian bread is sure to be a crowd-pleaser. With a rich walnut filling and soft, tender dough, it’s a delightful treat that’s as rewarding to make as it is to eat!

Cozonac – Romanian Easter or Christmas Bread

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Author: Amy
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 3 hours 55 minutes
Yield: 20 slices
Category: Bread
Method: Baking
Cuisine: Romanian
Diet: Vegetarian

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Description

Cozonac is a traditional Romanian sweet yeast bread, perfect for special occasions like Easter, Christmas, or any celebration. Filled with a rich walnut and rum-spiced filling, this festive bread is beautifully braided and baked to golden perfection. Its soft, tender dough and delightful balance of sweetness and nuttiness make it a treat that’s as rewarding to make as it is to eat.

Instructions

Activate the Yeast: Combine warm milk, yeast, and sugar in a cup. Let sit for about 15 minutes until frothy.
Prepare the Dough: In a stand mixer, combine flour, egg yolks, sour cream, and vanilla extract. Add the yeast mixture and knead until the dough is smooth. Add butter and knead again until incorporated. Let the dough rise for 1 hour or until doubled in size.
Make the Filling: Beat egg whites with sugar until stiff peaks form. Gently fold in ground walnuts, cocoa powder, and rum.
Shape the Cozonac: Roll the dough into a large rectangle. Spread the walnut filling evenly, leaving edges free. Roll it up, seal the edges, and twist into a loaf shape. Place in greased loaf pans.
Second Rise: Let the dough rise again for about 30-45 minutes, until it doubles in size.
Bake: Preheat the oven to 350°F (175°C). Brush the top of the dough with egg wash and bake for 50-55 minutes or until golden brown. Let cool before slicing.