Romanian Cozonac

This year for Easter, I tackled cozonac, a traditional Romanian Easter and Christmas treat.

Let me first say this recipe is neither quick nor healthy. I made no efforts to healthify this recipe, despite the fact that it is rich in butter and sugar – I was going for authenticity! And for a once a year treat, it’s worth it to go the whole nine yards. I didn’t want to mess with the original, and it was fun to do something out of the ordinary for me.

It’s not hard to imagine why Romanians (or anyone else) would adore cozonac. Imagine a sweet eggy bread (similar to challah) with a filing of ground nuts, cocoa, sugar, orange zest and a good dose of rum. Sounds good, no? I’ve always loved making yeast breads because it’s such a fun process and I love braiding them into pretty shapes.

I found a great recipe and description from a blog called Home Cooking in Montana which I followed almost exactly. The only changes I made were to reduce the amount of filling slightly to account for the amount of nuts I had on hand, and to reduce the orange flavor because I didn’t want it too citrusy. I also don’t use an electric mixer, so you’ll see mine is a “manual” version. If you’ve got a mixer, check out the original recipe for her method.

To Ellie, the author, thank you so much for the incredible recipe!

Romanian Cozonac

For the filling:

2/3 cup skim milk( you could probably get away with 2%)
1/2 cup sugar

8 oz ground walnuts(or a mixture of nuts, I used 6 oz walnuts and 2 oz almonds)

1/4 cup rum or 1 tablespoon rum extract (I used extract)
1/2 teaspoon instant coffee or espresso
1/4 cup cocoa

1. In a saucepan, combine the sugar and milk until it dissolves, then add the nuts. Cook and stir every few minutes while it gets thicker. I cooked it for 15 minutes at a low boil.

2. Add remaining ingredients and stir. Cook until the mixture is paste-like in thickness. Mine took about 5 more minutes.

3. Divide mixture equally into 2 bowls and set aside to cool. It will thicken even more.

For the bread dough:

1 cup milk
6 oz salted butter (1 and 1/2 sticks)
3/4 cup sugar

3 eggs, beaten

1 tablespoon rum extract or vanilla (or both!)
1 teaspoon orange zest

5 cups bread flour

1 packet yeast (normal or rapid rise is fine)
Additional: 1 beaten egg to brush the tops of the loaves

1. Prepare two loaf pans by lining the bottom with a piece of buttered parchment paper. Also butter the ends of the pan where the paper doesn’t cover. (I only have one loaf pan, so I did one loaf on a cookie sheet, on a piece of buttered parchment.)

2. In a saucepan, heat the milk, butter and sugar to combine, then cool until just barely warm. Add beaten eggs, rum/vanilla extracts, and orange zest.

3. In a large mixing bowl, combine 2 cups flour with the yeast. Add the wet ingredients and stir for a few minutes to combine. Gradually add additional flour until mixture becomes too firm to stir with a spoon. Then, transfer to countertop and knead by hand for 8 minutes, adding additional flour as needed to keep it from sticking to your hands.

4. Place dough in a bowl and cover with plastic wrap or a damp towel and place somewhere warm to rise for 1.5 to 2 hours. (I turn my oven on for just a minute, then turn it off, then put the dough in there).

5. Oil your counter top and scoop the dough onto it. Cut it into two pieces (one for each loaf). The simplest way to shape this is to roll out each piece into a rectangle, spread it with the filling, and roll up like a jelly roll. When you slice the loaf you have a nice spiral of filling in each slice.

I rolled mine out and separated the dough for each loaf into two long, thin rectangles. Then I spread the filling on each piece (see photo) and rolled it up, making two ropes, which I twisted together. Have fun with it. It will taste good even if it looks wonky and even leaking out filling looks delicious! Place the formed loaves into the loaf pans (or on the cookie sheet) and place back in your warm spot to rise for another hour.

6. Baking time at last! Brush the tops of loaves with beaten egg and bake in a preheated 375 oven for 10 minutes. Then cover loosely with tin foil and bake another 30-35 minutes, or until nicely browned all over and you can’t resist the smell any longer! Let cool slightly, then remove from pans.
 
You can save them by cooling completely, wrapping well in plastic and freezing. But let’s be honest, you won’t have any trouble getting rid of them!

 
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{ 10 comments… add one }

  • Chuck May 7, 2011, 10:51 pm

    That sounds awesome… toast it and top with Nutella or peanut butter!

  • Allie May 8, 2011, 3:41 am

    You are a talented baker!! I am glad you went for authenticity too, it looks soo good!!

  • Barbara May 8, 2011, 6:54 pm

    Love the photo of Val with Rupert going after the bread. It looks delicious, great job!

  • Ele July 6, 2011, 10:42 am

    First I just wanted to say that I love your blog and second I am to from Romania and it was nice to se this recipe on your blog :)

  • Grace August 2, 2011, 5:52 pm

    This looks like such a delicious recipe and I want to try it out, but I’d like to know whether the recipe for the bread calls for 6 ounces of butter or 1 and a half sticks of butter. 6 ounces, if I’m correct, is 3/4 of a stick of butter.

  • Grace August 2, 2011, 5:54 pm

    Oops I was thinking in tablespoons. My brain is totally not working.

  • admin August 4, 2011, 7:55 am

    You got it Grace! It’s 12 tablespoons if that’s easier for you. I know…I get a little jellybrained at sweet baked good too!

    Hope it comes out well for you!

  • Samantha December 15, 2013, 11:26 am

    Hey, I love your recipe, could you please tell me how many grams does your cup have? I use a scale and is more easy for me that way. I want to make this cake for Christmas.

    Thanks :D

  • Cecilia December 25, 2013, 7:35 pm

    I wanted to make an authentic Cozonac recipe for Christmas and this was the solution. I was a bit worried about using yeast for the first time, but you walked me straight through it. The end result was incredible! I have a Christmas tradition for years to come thanks to you.
    Merry Christmas!

  • Georgie December 26, 2013, 11:19 am

    I’m really happy you liked it Cecilia! :) Merry Christmas!

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