Contents
Cozonac is a traditional Romanian sweet bread enriched with eggs, butter, and milk, then filled with a fragrant walnut and cocoa mixture (sometimes with raisins or Turkish delight). Once braided and baked, it boasts a golden crust and a soft, tender crumb — the mark of a lovingly made cozonac.
Ingredients
For the Dough:
- 500 g all-purpose flour
- 2 eggs
- 1 egg yolk
- 125 g sugar
- 7 g instant yeast
- 65 g soft butter
- 170 ml milk
- 1 tsp vanilla essence
- 1 pinch salt
- Vegetable oil (for brushing)
For the Filling:
- 150 g chopped walnuts
- 3 tbsp cocoa powder
- 4 tbsp hot milk
- 75 g sugar
- 1 egg white
- 1 tbsp rum essence
- 1 pinch salt
Optional Add-ins:
- 100 g raisins
- 100 g Turkish delight, cubed
For the Topping:
- 1 egg (for egg wash)
- Sugar crystals
- Walnut halves
Instructions
- Prepare the dough:Sift the flour into a large bowl and add salt and instant yeast.In a saucepan, warm milk, sugar, and butter until dissolved. Add vanilla.Lightly beat eggs and yolk. Combine all wet and dry ingredients to form a dough.Knead slightly, brush with oil, cover, and let rise for 1 hour in a warm place.
- Make the filling:Mix walnuts, cocoa, sugar, salt, hot milk, and rum essence in a bowl.Beat the egg white to stiff peaks and fold into the walnut mixture to form a smooth spread.
- Shape the cozonac:Divide dough in two. Roll each piece into a rectangle.Spread filling, then sprinkle raisins and Turkish delight if using.Roll tightly and braid the two logs together.
- Second proof:Place in a parchment-lined loaf tin. Cover and let rise for another 20–30 minutes.
- Bake:Preheat oven to 180°C (350°F). Brush with egg wash, sprinkle sugar, and top with walnuts.Bake for 50–60 minutes. Check doneness with a toothpick.
- Cool down:Let rest in the tin for 10 minutes. Transfer to a rack, cooling it on its side, rotating occasionally.Wait until fully cooled before slicing.
Notes
Cozonac is more than just a dessert in Romania — it’s a symbol of love, celebration, and heritage. This rich, sweet bread filled with a decadent walnut and cocoa swirl is a staple at every festive table, from Christmas and Easter, to weddings, christenings, and even funerals. It’s also customary to share slices of cozonac during Remembrance Days or after church services, as a gesture of hospitality and care.
Preparing Romanian Cozonac is truly a labor of love. It requires time, patience, and a little baking magic — but the result? A soft, fluffy, aromatic bread that melts in your mouth and warms the heart. ❤️🧡 What Is Cozonac?
Cozonac is a traditional Romanian sweet bread enriched with eggs, butter, and milk, then filled with a fragrant walnut and cocoa mixture (sometimes with raisins or Turkish delight). Once braided and baked, it boasts a golden crust and a soft, tender crumb — the mark of a lovingly made cozonac. There are countless regional and family variations of the recipe, but one thing remains consistent: a good cozonac is always kneaded with care and baked with soul. In Romanian villages, it’s not uncommon for the dough to rise beside a ceramic stove, wrapped warmly in blankets. The cozonac is then baked slowly and left to cool gently, to avoid collapsing. It’s a sensory journey from start to finish!☕ How to Serve Cozonac
Cozonac is perfect served:- As a dessert after a festive meal
- With a morning coffee or tea
- Warmed slightly and spread with a little butter 😋
❄️ How to Store Cozonac
To keep it soft and fresh:- Wrap in parchment paper or a clean towel
- Store in a cool, dark place (but not the fridge!)
- Avoid airtight containers — they trap moisture and can make the crust soggy
📌 Final Tips for Perfect Cozonac
- Make sure your kitchen is warm — yeast dough needs cozy conditions.
- Stick with classic fillings (walnut + cocoa) for authentic flavor, or get creative with chocolate chips, orange peel, or jams.
- Allow plenty of resting and cooling time. Don’t rush the process!
