Cozonac (Romanian Sweet Bread with Walnut Swirl)
In short: A buttery, egg-rich yeast loaf swirled with ground walnuts and cocoa, baked for Christmas and Easter and sliced thick to go with coffee. It takes about 1 h 25 min in total and makes 20 servings.
- Prep
- 40 min
- Cook
- 45 min
- Resting
- 2 h 30 min
- Total
- 1 h 25 min
- Servings
- 20
- Difficulty
- Medium
- Calories
- 270 kcal
Cozonac is the sweet, buttery loaf that appears on Romanian tables at Christmas and Easter, often baked in batches for relatives and neighbors. A soft egg-rich dough is rolled around a filling of ground walnuts and cocoa, twisted and baked until it shows a marbled swirl when sliced. Plan for a slow rise: long kneading and a patient proof give the fluffy, feathery crumb that makes a good one.
Instructions
- Whisk the flour, yeast, sugar and salt in a large bowl. Add the warm milk, egg yolks, whole egg, orange zest and vanilla, and mix until a shaggy dough forms.
- Knead for 5 minutes by hand or with a stand mixer's dough hook. Add the butter in three pieces and knead 10 more minutes, until the dough is smooth, elastic and just tacky. Do not add extra flour.
- Cover the bowl and leave it in a warm spot for about 1 1/2 hours, until doubled in size.
- Meanwhile make the filling. Warm the milk with the sugar and cocoa until the sugar dissolves. Pour it over the walnuts, add the vanilla and rum, and stir into a thick, spreadable paste. Let it cool.
- Line two 23 x 13 cm (9 x 5 in) loaf pans with baking paper. Divide the dough in two and roll each half on a floured surface into a rectangle about 30 x 40 cm (12 x 16 in).
- Spread half the filling over each rectangle, leaving a 1 cm (1/2 in) border. Roll up tightly from a long side and pinch the seam closed. Fold each roll in half, twist the two halves around each other and lower into a pan.
- Cover and let the loaves rise for 45 to 60 minutes, until puffy and nearly at the rim. Meanwhile heat the oven to 170°C (340°F).
- Brush the tops with the egg wash. Bake for 40 to 45 minutes, until deep golden and the center reaches 92°C (198°F). Cover with foil after 25 minutes if the tops darken too fast.
- Cool in the pans for 10 minutes, then lift out onto a rack. Wait until fully cool before slicing so the swirl stays neat.
Tips
- Keep the dough soft and a little sticky. Extra flour makes a dry cozonac, while a long knead builds the fine, shreddy crumb.
- For a classic variation, swap the walnut filling for 200 g (7 oz) ground poppy seeds simmered in milk and sugar, or stir 50 g (1/3 cup) raisins into the walnut paste.
Questions and answers
How long does cozonac keep?
Wrapped well, it stays soft for 4 to 5 days at room temperature, and many people think it tastes better on the second day.
Can I freeze cozonac?
Yes. Wrap the cooled loaf tightly, freeze for up to 3 months and thaw at room temperature. Slice it first if you want only a few pieces at a time.
What is the difference between cozonac and pască?
Cozonac is a sweet loaf swirled with walnut, cocoa or poppy seed, eaten at Christmas and Easter. Pască is an Easter bread baked with a sweet cheese filling in the center.
How long does it take to make Cozonac (Romanian Sweet Bread with Walnut Swirl)?
About 1 h 25 min in total: 40 min of preparation and 45 min of cooking.
How many calories are in Cozonac (Romanian Sweet Bread with Walnut Swirl)?
About 270 kcal per serving, with 6 g of protein, 32 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 32 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 16 g |
| Sodium | 90 mg |
Estimated values, calculated from the ingredients.
