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    Home » Easter » Romanian Easter & Christmas Bread Cozonac

    Romanian Easter & Christmas Bread Cozonac

    March 30, 2018 , Updated May 1, 2019 Maria 37 Comments

    Jump to Recipe
    A sliced cozonac loaf with chocolate nutty swirls.

    Cozonac is a classic, simple, sweetened yeast bread with origins in Romania. Traditionally made during Easter and Christmas, this citrus-scented sweet dough is twisted around a nutty filling, creating a spiral design when baked. The result is a festive loaf bread with a tender and soft crumb.

    The chocolate nutty swirls of a sliced Romanian yeast bread called cozonac.
    Cozonac

    Cozonac

    As many of you know, I grew up in an Italian family where traditions and traditional foods and holidays were respected.

    As a result of this upbringing, I just love learning about different traditional foods! No better way to get to know a culture than through its cuisine – that’s what I always say.

    That’s why on a recent trip to Romania, I made my culinary mission simple: eat as many traditional foods as I could. One of those foods was Cozonac, a Romania festive bread, eaten at Christmas and Easter (another one is pasca… coming soon!)  I’m sharing this recipe with you today to celebrate how much I loved it.

    Cozonac is a yeast bread, and even though it is definitely distinctly Romanian, it resembles a lot of other yeast breads originating from different cultures all over Europe and beyond.

    Greece has its tsoureki; France has brioche; Armenia has chorag; Bulgaria has kozunak; and Israel, of course, has its challah. In the past, I shared some traditional yeast breads from my native Italy, like this panettone recipe and this Easter sweet bread recipe given to me by a friend’s mom.

    Compared to the yeast breads I have made in the past, Cozonac looks a little different, thanks to the nutty cocoa swirls that run through the center. The swirls look artful and complex, but just wait until you see how easily they come together – nothing could be simpler.

    Now, baking with yeast can be tricky, and can be a bit of a time commitment, but don’t let that scare you. I promise you that when you try this delicious Cozonac, you will feel like all of your efforts will be rewarded!

    Let me run you through this recipe so that you can see that yeast is nothing to be afraid of.

    How to make Cozonac:

    As you may have guessed, there are two parts to this recipe: the dough and the filling.

    The Cozonac dough: 

    The initial preparation of the cozonac dough involves heating the milk,sugar and butter together.

    The process begins by whisking together the milk and sugar in a small sauce pan over medium heat. Add the chunks of butter and when they are almost melted, remove the pan from the heat and continue to whisk until completely melted. Set it aside for now. Please note that this “liquid” should be lukewarm when we add it to the dry ingredients.

    a step by step demonstration of how to make the dough for the cozonac.

    Next, in a large mixing bowl of stand mixture, with the paddle attachment:

    • combine about 1½ cups of flour with the yeast;
    • mix on low for about one minute;
    • add the milk mixture and combine on low speed for 2-3 minutes;
    • turn off your stand mixer and allow the dough to rest for a few minutes;
    • in the meantime, zest the orange and lemon and set aside;
    • with the mixer running on low speed, add the eggs, vanilla extract, rum and salt;
    • switch to dough hook and add the rest of the flour;
    • knead together for a few minutes, add the citrus zests and continue to knead for about 6-8 minutes or until the dough is smooth and elastic. The dough should pull away from the bowl. NOTE: If you find that the dough is still sticky, add a few more tablespoons of flour.

    Place the dough in a bowl lightly greased with butter. Turn the dough over in the bowl in order to completely coat the dough with the butter. Cover with plastic wrap and allow to rise for about 2 hours or until double in size.

    In the meantime, we will prepare the filling.

    The Cozonac filling:

    A step by step demonstration of how to make the filling for the cozonac.

    The process of making this nut filling begins by whisking together the milk and sugar in a small sauce pan.

    Next, add finely ground almonds and stir until it becomes the consistency of a thick paste. The rest of the ingredients for the filling should then be added; continue to stir until you achieve a paste-like consistency. Set the mixture aside to cool down. Please note that this mixture can be made in advance and refrigerated. Make sure to bring it to room temperature the day you are making the cozonac.

    There are endless variations that can be used for the fillings! Some of these ingredients include different nuts, cocoa, raisins, locum, poppy seeds… I could go on, but you get the picture.

    Once the dough for the cozonac has been rolled out, the nut filling needs to be spread.

    By now, our dough should have doubled in size. Punch it down and separate it in 4 sections. On a lightly floured wooden board, roll out each section into a large rectangle (about 11 x 14) and spread out the nut mixture to within 1/2 inch from the ends.

    Starting from the long end, roll the dough to form a log. The filling will be enclosed.

    Then simply repeat with the other three pieces of dough.

    A proofed braided cozonac loaf, ready to go in the oven.

    The only thing left to do is to twist together two pieces together and place in a loaf pan. There really is no right way of doing this, let the creative juices flow and just twist away!  Repeat with the other two logs.

    Brush the tops with a beaten egg and allow to double in size.

    Sprinkle a little sugar over the top before they are baked and soon you will be rewarded with some wonderful cozonac!

    A close up o the wonderful artistic swirls of a cozonac.

     

    Origins of Recipe for Cozonac:

    You can ask anyone who knows me, and they will all say the same thing: I absolutely love yeast-based desserts. I also love bread and I love carbs and I’m not afraid to admit it!

    This bread satisfies every craving for me. It isn’t too sweet, but it is doughy and yeasty, just perfect in my books.

    I first tasted this bread on a recent trip to Romania with my daughter (If you followed on me on Instagram, you would have seen my Insta stories).  It was lust at first sight, but love at first bite! I had had a Cozonac recipe bookmarked for the longest time, and tasting it in Romania was the push that I needed to finally bake it for myself. I am thrilled to have finally gotten around to sharing it with all of you!

    I now have a little piece of Romania with me to keep. And the very best thing about this recipe? It brings back golden memories of my recent trip to Romania!

    The original recipe can be found here. As far as changes are concerned, I used ground almonds instead of walnut, just because that was what I had on-hand. I am sure I will try it with walnuts the next time around… or perhaps the poppy seeds… decisions, decisions.

    If you are celebrating Easter, Happy Easter and Joyeuses Pâques to you and your family.

    To my friends celebrating Passover…blessings and good wishes to you and your family!

    And to my friends not celebrating, enjoy the long weekend!

    Buona Pasqua a tutti!

     

     

    A freshly sliced loaf of cozonac is on a wooden board.

    A close up of the wonderful artistic swirls of a cozonac.

    Romanian Easter Bread Cozonac

    Cozonac is a classic, simple, sweetened yeast bread with origins in Romania. Traditionally made during Easter and Christmas, this citrus-scented sweet dough is twisted around a nutty filling, creating a spiral design when baked. The result is a festive loaf bread with a tender and soft crumb.
    4.88 from 8 votes
    Print Save RecipeSaved! Pin Rate
    Course: Brunch or Dessert
    Cuisine: European
    Prep Time: 3 hours
    Cook Time: 1 hour
    Total Time: 4 hours
    Servings: 18 servings
    Calories: 405kcal
    Author: Maria Vannelli RD
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    Ingredients

    The dough:

    • 1 cup milk
    • 3/4 cup granulated sugar
    • 3/4 cup butter 170 grams, cut up
    • 720 grams bread flour 6 cups
    • 2¼ teaspoon active dry yeast 8 grams
    • 1 tablespoon orange zest grated
    • 1 tablespoon lemon zest grated
    • 3 eggs room temperature
    • 2 teaspoons vanilla extract
    • 1 tablespoon rum
    • 1/2 teaspoon salt

    The filling:

    • 1 cup milk
    • 3/4 cup granulated sugar
    • 200 grams walnuts or almonds finely ground, about 2 cups
    • 1/4 cup rum
    • 1 teaspoon orange extract
    • 1 tablespoon orange zest
    • 1/2 teaspoon ground espresso powder
    • 1/4 cup cocoa dutch processed
    • 1/2 teaspoon vanilla extract

    Topping:

    • 1 egg lightly beaten
    • 2 tablespoons turbinado sugar

    Instructions

    The dough:

    • In a small saucepan over medium heat, whisk together the milk and sugar.
    • Add the butter and stir until butter is almost melted. Remove from heat and set aside. 
    • In a large mixing bowl of stand mixture, with the paddle attachment, combine about 1½ cups of flour with the yeast.
    • Add the milk mixture and combine on low speed for 2-3 minutes. Note: liquid ingredients should be lukewarm
    • Allow the mixture to rest for a few minutes.
    • In the meanwhile, grate the orange and lemon zest and set aside.
    • With the mixer on low speed, add the eggs. Scrape down bowl and mix for about 1-2 minutes.
    • Add the vanilla extract, rum and salt.
    • Switch to dough hook.
    • Add the rest of the flour and knead for a few minutes.
    • Add the citrus zests and continue to knead for about 6-8 minutes or until dough is smooth and elastic. NOTE: If you find that the dough is still sticky, add a few more tablespoons of flour.
    • Place the dough in a lightly greased bowl (with butter). Make sure to turn the dough over in order to completely coat the dough with the grease. 
    • Cover with plastic wrap.
    • Allow to rise for about 2 hours or until double in size.
    • In the meanwhile, prepare the filling.

    The filling:

    • Over medium heat, in a small sauce pan, whisk together the milk and sugar. 
    • Add the almonds and stir until a paste-like consistency is reached. This should take about 15 minutes. Stir often.
    • Add the rest of the ingredients and continue to stir until a paste like consistency is achieved. 
    • Set aside to cool.

    To make the cozonac:

    • Preheat oven to 350° F. Place oven grate to bottom third. Line 2 (9 x 5 inch) loaf pans with parchment paper.
    • Punch down the dough and divide into four equal parts.
    • On a lightly floured wooden board, roll out each section into a large rectangle (about 11 x 14) and spread out the nut mixture to within 1/2 inch from the ends.
    • Starting from the long end, roll the dough to form a log. Repeat with the rest of the dough and filling. Pinch the ends and the seams together.
    • Twist two pieces of log together and place in prepared loaf pan. 
    • Brush the tops with a beaten egg and allow to double in size. This can take 45- 60 minutes.
    • Sprinkle a little sugar over the top and bake for about 45 minutes. Feel free to place a piece of aluminum foil loosely over the tops to prevent over browning. 
    • Allow to cool completely before slicing into them.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    Recipe will yield two loaves.
    Can use a mixture of ground nuts for the filling. I have used almond flour with great results.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *adapted from Home Cooking in Montana
     

    Nutrition

    Serving: 1serving | Calories: 405kcal | Carbohydrates: 51g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 160mg | Potassium: 174mg | Fiber: 2g | Sugar: 19g | Vitamin A: 335IU | Vitamin C: 1.5mg | Calcium: 57mg | Iron: 1.1mg
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    Filed Under: Breads, Breakfast and Brunch, Easter

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Hana

      October 04, 2022 at 4:10 pm

      Much much appreciate your effort. I got so excited I opted to make it tonight but today was a bit too much.. made Italian Lasagna and Russian Shanishki but will definitely make Romanian sweet bread tomorrow and it was my son’s request which brought me here asking for anything Romanian. He’s got this Romanian friend and got too psyched he wants to visit the country someday. I have visited Romania abd stayed in Iasi for nearly two months in Autumn. Such a Lovely place and friendly people. So serene. One can retire right there for life.
      Again much appreciated and I’m so happy you found the time to post it.. after you made it… at last, that is! lol Have a bright day 👋🏻

      Reply
      • Maria

        October 07, 2022 at 10:16 pm

        Thank you so much Hana. I also had a wonderful experience in Romania when I visited a few years ago.

        Reply
    2. Lois

      November 28, 2021 at 8:42 am

      5 stars
      Thanks so much for this recipe!
      It was the easiest dough that I have ever worked with.
      The instructions as well were right on.
      I have never made this before…made it for a friend who is missing her homeland.

      Reply
      • Maria

        November 29, 2021 at 7:37 pm

        Thanks so much for sharing Lois! So happy to read this! How kind of you to make this for your friend!

        Reply
    3. Marie

      May 03, 2021 at 3:27 am

      5 stars
      My boyfriend is Romanian so I set myself a cozonac baking challenge this weekend – thank you so much for your recipe, it tastes amazing and he’s very impressed!

      Reply
      • Maria

        May 04, 2021 at 9:19 pm

        How wonderful Marie! Thanks so much for sharing.

        Reply
    4. DIANA RAYZBERG

      April 26, 2021 at 7:10 pm

      this is the second time I made it following your recipe. It came out perfect both times. there is still about 6 days before the occasion. How should it be stored?
      Thank you!

      Reply
      • Maria

        April 26, 2021 at 7:49 pm

        How wonderful Diana! Thanks so much for sharing. I have frozen them in the past and was very happy with the results. Once they are at room temperature, wrap them well and freeze. Happy Easter to you and your loved ones.

        Reply
    5. Alicia

      January 25, 2021 at 8:56 pm

      I have a very good friend from Romania who told me about this bread. I wanted to bake something special for her, as she had a rough 2020.
      I believe she secretly doubts that I can make it, but I love a challenge! So I am going to prove her wrong. I have made yeast breads in the past and when I read through your instructions I thought to myself, “I can do this!”
      I have pecans on hand so I will use them. I will toast them slightly before using in the filling. This should be interesting. I will upload pic when I am finished baking.

      Reply
      • Maria

        January 25, 2021 at 10:21 pm

        How very thoughtful of you Alicia!
        Have fun!

        Reply
      • Laura

        April 04, 2021 at 4:17 pm

        I can’t wait to try this. I am a first gen Romanian immigrant but didn’t keep very many traditions from my birth country so I am going to make this for our Orthodox Easter this year and see how my family likes it 🙂 it seems like a great recipe, I love to bake and have a better skill for it than my mother so I hope it impresses her!

        Reply
    6. Nancy

      January 06, 2021 at 4:24 pm

      5 stars
      Yessss perfect recipe! Thank you from a Mexico

      Reply
      • Maria

        January 15, 2021 at 9:02 am

        My pleasure Nancy!

        Reply
    7. Marina

      May 17, 2020 at 3:59 pm

      5 stars
      Best recipe ever!

      Reply
      • Maria

        May 17, 2020 at 4:06 pm

        Thanks so much Marina!

        Reply
      • Hanneke

        April 03, 2021 at 3:26 pm

        A hello from the netherlands. Thanks so much for the recipe. I had cozonac in Romania when i was there with my parents, brothers and sisters, to visit friends of my parents. They shared it with us after a church service (not easter but pentecost) Your’e recipe is wonderful, the taste is just like the one i tried there. Love that it is for 2 loaves, enough to share!

        Reply
        • Maria

          April 03, 2021 at 3:28 pm

          Hello Hanneke! Thank you so much for taking the time to share! SO thrilled to read this, thank you.

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