A towering, golden enriched bread swirled with walnut, cocoa, and rum filling — the centerpiece of every Romanian Easter and Christmas table.
Instructions
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1
Dissolve yeast in warm milk with a pinch of sugar. Let foam 10 min.
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2
Combine flour, sugar, salt, lemon zest. Add yeast mixture, egg yolks, and vanilla. Knead 15 min.
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3
Add softened butter gradually, kneading until silky and elastic. Rise 1.5 hours until doubled.
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4
Mix filling: combine walnuts, sugar, cocoa, rum, and enough warm milk to form a spreadable paste.
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5
Roll dough into a rectangle, spread filling evenly, roll up tightly. Place in a buttered loaf pan. Rise 45 min.
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6
Brush with egg wash. Bake at 170°C (340°F) for 45-50 min until deep golden. Cool before slicing.
Did You Know?
Romanian grandmothers say you must keep the kitchen warm and quiet while cozonac rises, or it will "catch cold" and refuse to grow.
The Story Behind Cozonac
Cozonac is Romania's most sacred bread, baked for Christmas and Easter without exception. Its origins trace to Byzantine and Ottoman sweet breads. The walnut-cocoa filling is the most traditional, though Turkish delight and poppy seed versions exist. Baking cozonac is a family ritual, with recipes passed down through generations.
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