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.
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)
Instructions
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Activate the Yeast: Combine warm milk, yeast, and sugar in a cup. Let sit for about 15 minutes until frothy.
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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.
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Make the Filling: Beat egg whites with sugar until stiff peaks form. Gently fold in ground walnuts, cocoa powder, and rum.
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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.
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Second Rise: Let the dough rise again for about 30-45 minutes, until it doubles in size.
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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.
Notes
Other Fillings: Use poppy seeds, sweet cheese, or fruit preserves for a variation on the classic walnut filling.
Nut-Free: Replace walnuts with chocolate chips or sweetened coconut flakes for a nut-free version.
Spices: Add cinnamon, nutmeg, or cardamom to the dough for extra warmth and flavor.
