Cozonac
… a traditional Easter bread from Eastern Europe !
Country:
Romania
To:
Easter
Preparation:
approx. 5 hours
For:
2 loaves
Introduction
About the Cozonac
Cozonac is an integral part of Romania’s Easter traditions. It is a rich yeast bread with a sweet filling that is not only common in Romania, but also in Moldova and parts of Bulgaria and is served on major church holidays.
Its origins can be traced back to the 18th century. The Cozonac probably originated under Byzantine influence and later incorporated elements of Central European baking – particularly from Austro-Hungarian cuisine. The shape is reminiscent of the Striezel, which is popular in Austria, while the fillings are reminiscent of south-eastern European nut and poppy seed breads.
A typical Cozonac consists of a soft yeast dough filled with walnuts, poppy seeds, cocoa cream, raisins or candied citrus peel. The dough is traditionally kneaded by hand, left to rest for a long time, carefully filled and rolled up and placed in the baking tin. Baking produces a golden, slightly shiny crust, which is often dusted with a touch of sugar.
The bread is usually prepared on Holy Saturday so that it can be served freshly baked for the Easter snack or after midnight mass on Easter Sunday. In rural areas, it is still customary to bring the cozonac to church together with other dishes for the blessing of the food – a living testimony to the centuries-old combination of celebration, faith and craftsmanship.
Introduction
About the Cozonac
Cozonac is an integral part of Romania’s Easter traditions. It is a rich yeast bread with a sweet filling that is not only common in Romania, but also in Moldova and parts of Bulgaria and is served on major church holidays.
Its origins can be traced back to the 18th century. The Cozonac probably originated under Byzantine influence and later incorporated elements of Central European baking – particularly from Austro-Hungarian cuisine. The shape is reminiscent of the Striezel, which is popular in Austria, while the fillings are reminiscent of south-eastern European nut and poppy seed breads.
A typical Cozonac consists of a soft yeast dough filled with walnuts, poppy seeds, cocoa cream, raisins or candied citrus peel. The dough is traditionally kneaded by hand, left to rest for a long time, carefully filled and rolled up and placed in the baking tin. Baking produces a golden, slightly shiny crust, which is often dusted with a touch of sugar.
The bread is usually prepared on Holy Saturday so that it can be served freshly baked for the Easter snack or after midnight mass on Easter Sunday. In rural areas, it is still customary to bring the cozonac to church together with other dishes for the blessing of the food – a living testimony to the centuries-old combination of celebration, faith and craftsmanship.
Ingredients
For the dough
- 1 kg wheat flour (type 550 or bread flour)
- 50 g fresh yeast (or 14 g dry yeast)
- 300 ml lukewarm milk
- 200 g sugar
- 5 egg yolks
- 100 g butter, melted
- 100 ml neutral vegetable oil
- 1 tsp salt
- zest of 1 organic lemon
- 1 tsp vanilla extract
- 2 tbsp rum (optional)
For the filling
- 300 g walnuts, finely chopped
- 150 g sugar
- 2 tbsp cocoa powder (unsweetened)
- 100 ml milk
- 1 tsp cinnamon
- 2 egg whites, lightly whisked
- 50 g raisins, soaked in rum (optional)
For spreading
- 1 egg yolk, whisked with 1 tbsp milk
- Powdered sugar for dusting
Step by step instructions
Step 1
Dissolve the yeast in the lukewarm milk with 1 teaspoon of sugar and leave to rest for 10 minutes until it foams.
Step 2
Sieve the flour into a large bowl. Make a well in the middle and pour in the yeast milk, egg yolk, sugar, salt, lemon zest, vanilla and rum. Gradually work in the butter and oil. Knead the dough for 10-15 minutes until it is smooth and elastic. Cover with a cloth and leave to rise in a warm place for 1-2 hours until doubled in size.
Step 3
Prepare the filling: Mix the walnuts, sugar, cocoa and cinnamon. Heat the milk and pour over the mixture until it forms a spreadable paste. Fold in the egg whites. Sprinkle in the raisins as desired.
Step 4
Divide the dough into two portions.Roll out each portion into a rectangle (approx. 30 x 40 cm) on a floured surface.Spread the filling evenly, leaving an edge free.Roll up the dough tightly from the long side and place in a greased loaf tin (approx. 30 cm).Leave to rise for another 30 minutes.
Step 5
Preheat the oven to 180 °C (top/bottom heat).Brush the loaves with the egg yolk and milk mixture.Bake for approx. 45-50 minutes until the surface is golden brown.Cover with aluminum foil after 30 minutes if it gets too dark.Test for doneness with a wooden skewer.
Remove the cozonac from the tin and leave to cool on a wire rack.Dust with powdered sugar before cutting.Best enjoyed fresh, for an Easter snack or after midnight mass.
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