Cozonac Recipe: How to Make Traditional Romanian Sweet Bread

There’s nothing quite like the aroma of a freshly baked Cozonac Recipe filling your home. This traditional Romanian sweet bread, with its soft, brioche-like crumb and rich walnut swirl, is a true labor of love and the centerpiece of holiday celebrations. Whether it’s for Easter or Christmas, mastering this recipe will bring a cherished taste of Romania to your table. This guide will walk you through every step, ensuring a perfect, fluffy loaf every time.

What is Cozonac?

Cozonac is a traditional Bulgarian, Romanian and Albanian sweet bread, or panettone, with a rich history, typically prepared for Easter, Christmas, and New Year’s Day. Its texture is soft, rich, and slightly stringy, similar to a brioche. The dough is often enriched with milk, sugar, eggs, and butter, and it’s traditionally filled with a sweet mixture of ground walnuts, cocoa, and rum or milk.

The beauty of this Cozonac Recipe lies in its impressive braided presentation, which reveals a beautiful swirl of filling when sliced. It’s more than just a dessert; it’s a festive tradition shared with family and friends.

Why You’ll Love This Cozonac Recipe

• Incredibly Soft and Fluffy: We use a technique that ensures a tender, airy crumb that stays soft for days.
• Rich and Flavorful Filling: The classic walnut and cocoa filling is perfectly sweet with a hint of rum that makes it irresistible.
• Perfect for Holidays: This festive bread is a showstopper, making it the perfect centerpiece for your holiday table.
• Clear, Step-by-Step Instructions: Even if you’re new to bread making, this guide breaks down the process into simple, manageable steps.

Essential Ingredients

Achieving the perfect texture for your cozonac starts with the right ingredients. Room temperature ingredients are key for a smooth, well-risen dough.

For the Dough:

• All-Purpose Flour: Provides the structure for the bread.
• Milk: Use whole milk for the best flavor and richness.
• Granulated Sugar: Sweetens the dough perfectly.
• Eggs: Enriches the dough and adds color.
• Butter: Unsalted and softened butter adds incredible flavor and tenderness.
• Active Dry Yeast: The leavening agent that makes the bread rise.
• Citrus Zest: Lemon and orange zest add a traditional, bright aroma.
• Vanilla Extract & Rum Extract: For depth of flavor.

For the Walnut Filling:

• Ground Walnuts: The star of the filling.
• Cocoa Powder: Adds a rich, chocolatey flavor.
• Sugar: For sweetness.
• Milk: Binds the filling ingredients together.
• Egg Whites: Helps create a light, spreadable paste.

How to Make the Best Cozonac (Cozonac Recipe) – Step-by-Step

Follow these instructions carefully for a flawless Romanian sweet bread. This process takes time, mostly for rising, but the results are well worth the effort.

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, warm the milk to about 110°F (43°C). Stir in one tablespoon of sugar and the active dry yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the flour and the remaining sugar.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, melted butter, citrus zests, vanilla, and rum extracts.
4. Knead the Dough: Pour the yeast mixture and the wet ingredients into the flour mixture. Knead on low speed for 10-12 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough will be soft and slightly sticky.
5. First Rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size. This is a crucial step for a light, fluffy cozonac.

Step 2: Make the Walnut Filling

While the dough is rising, prepare the filling. In a medium bowl, mix the ground walnuts, sugar, and cocoa powder. Add the egg whites and enough milk to create a thick, spreadable paste. Set aside.

Step 3: Assemble and Shape the Cozonac

1. Divide the Dough: Gently punch down the risen dough and transfer it to a lightly floured surface. Divide the dough into two equal pieces.
2. Roll and Fill: Roll each piece of dough into a large rectangle, about 12×16 inches. Spread half of the walnut filling evenly over each rectangle, leaving a small border around the edges.
3. Roll the Logs: Tightly roll each rectangle into a log, starting from the long side. Pinch the seams to seal.
4. Braid the Loaf: Place the two logs side-by-side and twist them together to form a simple braid. Gently pinch the ends together to seal them.

Step 4: Proof and Bake

1. Second Rise: Carefully place the braided loaf into a greased 9×5 inch loaf pan. Cover it loosely with plastic wrap and let it rise again for another 45-60 minutes, or until it has risen about 1 inch above the rim of the pan.
2. Preheat Oven: While the loaf is proofing, preheat your oven to 350°F (175°C).
3. Egg Wash and Bake: Brush the top of the loaf with a beaten egg for a beautiful golden-brown shine. Bake for 40-50 minutes, or until the top is deeply golden and a skewer inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil for the last 15 minutes.
4. Cool: Let the cozonac cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. For a truly decadent treat, you might also enjoy this caramel bourbon bread pudding recipe.

Pro Tips for a Soft and Fluffy Cozonac

• Don’t Rush the Rise: The two rising periods are essential for developing flavor and a light texture. Be patient!
• Use Room Temperature Ingredients: This helps the dough come together smoothly and rise effectively.
• Knead Thoroughly: Proper kneading develops the gluten, which is the secret to that classic stringy, soft texture.
• Don’t Overbake: Keep an eye on the cozonac. Overbaking can lead to a dry loaf. The internal temperature should be around 190°F (88°C).

Storing and Freezing Cozonac

Cozonac is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze it. Wrap the completely cooled loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw it at room temperature before serving. If you love baked goods, you should try these incredible fluffy dinner rolls. For a sweeter treat, this Hoosier sugar cream pie is a must-try.

Frequently Asked Questions about this Cozonac Recipe

Enjoy Your Homemade Cozonac!

We hope you love this authentic Cozonac Recipe! Baking this traditional Romanian sweet bread is a rewarding experience that fills your home with warmth and delicious aromas. Share your creations and holiday moments with us on Pinterest!

Cozonac Recipe

Cozonac Recipe: How to Make Traditional Romanian Sweet Bread

This authentic Cozonac Recipe guides you through making the perfect traditional Romanian sweet bread. Achieve a soft, fluffy crumb and a rich walnut swirl with our detailed, easy-to-follow steps for a festive holiday treat.

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 50 minutes mins

Total Time 3 hours hrs 50 minutes mins

Servings: 12 slices

Course: Breakfast, Dessert

Cuisine: Eastern European, Romanian

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 4.5 cups All-Purpose Flour plus more for dusting
• 1.25 cups Whole Milk warmed
• 0.75 cup Granulated Sugar
• 2 Large Eggs at room temperature
• 2 Egg Yolks at room temperature
• 0.5 cup Unsalted Butter melted and cooled
• 2.25 tsp Active Dry Yeast 1 packet
• 1 tsp Vanilla Extract
• 1 tsp Rum Extract
• 1 tbsp zest of one lemon and one orange
• 1.5 cups Walnuts finely ground
• 0.75 cup Granulated Sugar
• 3 tbsp Unsweetened Cocoa Powder
• 2 Egg Whites
• 3-4 tbsp Milk
• 1 Large Egg beaten, for egg wash

Equipment

• 1 Stand Mixer
• 1 9x5 inch loaf pan
• Mixing Bowls

Instructions

 

Prepare the Dough

1. Activate the Yeast: In a small bowl, warm the milk to about 110°F (43°C). Stir in one tablespoon of sugar and the active dry yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the flour and the remaining sugar.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, egg yolks, melted butter, citrus zests, vanilla, and rum extracts.
4. Knead the Dough: Pour the yeast mixture and the wet ingredients into the flour mixture. Knead on low speed for 10-12 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough will be soft and slightly sticky.
5. First Rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size.

Make the Walnut Filling

1. While the dough is rising, prepare the filling. In a medium bowl, mix the ground walnuts, sugar, and cocoa powder. Add the egg whites and enough milk to create a thick, spreadable paste. Set aside.

Assemble, Proof, and Bake

1. Divide the Dough: Gently punch down the risen dough and transfer it to a lightly floured surface. Divide the dough into two equal pieces.
2. Roll and Fill: Roll each piece of dough into a large rectangle, about 12x16 inches. Spread half of the walnut filling evenly over each rectangle, leaving a small border around the edges.
3. Roll and Braid: Tightly roll each rectangle into a log. Place the two logs side-by-side and twist them together to form a simple braid. Gently pinch the ends together to seal them.
4. Second Rise: Carefully place the braided loaf into a greased 9x5 inch loaf pan. Cover it loosely with plastic wrap and let it rise again for another 45-60 minutes, until it has risen about 1 inch above the rim of the pan.
5. Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Brush the top of the loaf with a beaten egg. Bake for 40-50 minutes, or until the top is deeply golden. If the top browns too quickly, tent it with aluminum foil.
6. Cool: Let the cozonac cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

Don't Rush the Rise: Proper proofing is key for a light, airy texture.
Room Temperature Ingredients: Ensure all your dairy and eggs are at room temperature for a smoother dough.
Check for Doneness: The internal temperature should be around 190°F (88°C) when fully baked.