Cozonac -Sweet Romanian Bread🍞

Cozonac – Sweet Romanian Bread

Ingredients

For the dough:

• 1 kg (8 cups) all-purpose flour

• 250 g (1 cup) sugar

• 500 ml (2 cups) warm milk

• 50 g fresh yeast (or 14 g / 2 packets dry yeast)

• 5 egg yolks

• 200 g (1 cup) unsalted butter, melted

• Zest of 1 lemon and 1 orange

• 1 tsp vanilla extract

• ½ tsp salt

For the filling (optional but traditional):

• 200 g (about 2 cups) ground walnuts

• 100 g (½ cup) sugar

• 2 tbsp cocoa powder

• 2 tbsp milk

• 1 tsp rum essence (optional)

• 2 egg whites

For brushing:

• 1 beaten egg

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Instructions

1. Activate the yeast:

   • Warm the milk (it should be warm, not hot).

   • Dissolve 1 tablespoon sugar in the milk, then add the yeast. Let it sit for 10–15 minutes until foamy.

2. Make the dough:

   • In a large bowl, add flour, sugar, lemon and orange zest, vanilla, and salt.

   • Add egg yolks and melted butter.

   • Pour in the activated yeast mixture.

   • Knead until you get a soft, elastic dough (about 15–20 minutes by hand or 10 minutes with a mixer).

   • Cover the dough and let it rise in a warm place for about 1.5–2 hours, until doubled in size.

3. Prepare the filling:

   • Mix ground walnuts, sugar, cocoa powder, milk, and rum essence.

   • Whip the egg whites until stiff peaks form, then fold gently into the walnut mixture.

4. Shape the cozonac:

   • Divide the dough into two parts.

   • Roll each piece into a rectangle.

   • Spread the filling evenly on each rectangle.

   • Roll tightly into logs.

   • You can twist the two logs together for a braided look, or keep them separate.

5. Second rise:

   • Place the shaped dough into greased loaf pans.

   • Cover and let rise for another 30–45 minutes.

6. Bake:

   • Preheat the oven to 170°C (340°F).

   • Brush the top with beaten egg.

   • Bake for about 40–50 minutes, until golden brown and cooked through.

   • If the top browns too quickly, cover loosely with foil.

7. Cool:

   • Let the cozonac cool in the pan for 10 minutes, then transfer to a rack. Slice and enjoy!

   • Tip: Cozonac is delicious fresh, but it also keeps well for several days if wrapped tightly.