π About This Recipe
Cozonac is the crown jewel of Romanian festive baking, a citrus-scented, enriched dough that bridges the gap between bread and cake. Traditionally served during Easter and Christmas, this golden loaf features a buttery, pull-apart texture spiraled with a rich, boozy walnut and cocoa filling. The secret lies in the patient kneading and the warmth of the kitchen, resulting in a cloud-like crumb that is truly the soul of Eastern European hospitality.
π₯ Ingredients
The Yeast Starter (Leaven)
- 50 grams Fresh yeast (or 14g dry active yeast)
- 100 ml Whole milk (warm, about 105Β°F/40Β°C)
- 1 tablespoon Granulated sugar
- 1 tablespoon All-purpose flour
The Enriched Dough
- 1 kg High-protein bread flour (sifted twice for aeration)
- 400 ml Whole milk (warm)
- 6 Egg yolks (at room temperature)
- 250 grams Granulated sugar
- 150 grams Unsalted butter (melted and cooled slightly)
- 50 ml Sunflower oil (for kneading)
- 2 tablespoons Lemon and Orange zest (finely grated)
- 1 tablespoon Vanilla bean paste (or extract)
- 1 teaspoon Salt (fine sea salt)
The Walnut Cocoa Filling
- 400 grams Walnuts (finely ground)
- 4 Egg whites (whipped to soft peaks)
- 4 tablespoons Cocoa powder (Dutch-processed)
- 1 tablespoon Rum essence (or dark rum)
- 150 grams Granulated sugar
π¨βπ³ Instructions
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1
In a small bowl, dissolve the yeast and 1 tablespoon of sugar in 100ml of warm milk. Stir in 1 tablespoon of flour, cover with a cloth, and let it sit in a warm spot for 10-15 minutes until it becomes frothy and bubbles up.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk the 6 egg yolks with the salt until they brighten in color. Gradually whisk in the remaining warm milk, sugar, vanilla, and citrus zests until the sugar is mostly dissolved.
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3
Place the sifted flour in a very large bowl, making a well in the center. Pour in the yeast starter and the egg/milk mixture.
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4
Begin mixing by hand or with a dough hook. Once the flour is incorporated, start adding the melted butter and oil gradually. Knead for at least 20-30 minutes by hand (or 15 minutes in a mixer) until the dough is elastic, smooth, and starts to pull away from the sides of the bowl. This long kneading is essential for the 'shredding' texture.
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5
Cover the bowl with a clean damp cloth and place in a warm, draft-free area. Let the dough rise for about 1.5 to 2 hours, or until it has doubled in size.
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6
While the dough rises, prepare the filling. Fold the ground walnuts, cocoa powder, sugar, and rum essence into the whipped egg whites until you have a thick, spreadable paste.
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7
Punch down the risen dough and divide it into 4 equal portions. Grease two large loaf pans thoroughly with butter.
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8
On a lightly oiled surface, roll out one portion of dough into a rectangle. Spread a quarter of the walnut filling over it, leaving a small border. Roll it up tightly like a jelly roll.
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9
Repeat with a second portion of dough. Twist the two rolls together to create a braid. Place the braid into one of the prepared loaf pans. Repeat the process for the second loaf.
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10
Cover the pans and let the loaves rise again in a warm spot for 45-60 minutes until the dough reaches the top edge of the pans.
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11
Preheat your oven to 175Β°C (350Β°F). Gently brush the tops of the loaves with an egg wash (1 egg beaten with a splash of milk) and sprinkle with a little granulated sugar or extra walnut pieces.
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12
Bake for 45-50 minutes. If the tops are browning too quickly, cover them loosely with aluminum foil after 30 minutes. The loaves are done when they sound hollow when tapped on the bottom.
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13
Remove from the oven and let them cool in the pans for 10 minutes, then carefully transfer to a wire rack. Lay the loaves on their sides for the first 15 minutes of cooling, rotating them occasionally, to prevent the structure from collapsing.
π‘ Chef's Tips
Ensure all ingredients, especially eggs and flour, are at room temperature or slightly warm before starting; a cold kitchen is the enemy of Cozonac. Do not rush the kneading process; the development of gluten is what creates the signature long, feathery strands of dough. If using dry yeast, ensure it is fresh and active by checking the expiration date and ensuring the milk is not too hot (above 115Β°F) which would kill the yeast. Avoid opening the oven door during the first 25 minutes of baking to prevent the bread from sinking.
π½οΈ Serving Suggestions
Serve thick slices alongside a glass of cold milk for a classic childhood treat. Pair with a glass of sweet dessert wine, such as a Romanian GrasΔ de Cotnari, during holiday celebrations. Lightly toast a slice the next day and spread with a thin layer of salted butter. Enjoy with a hot cup of black coffee or Earl Grey tea to balance the sweetness.