COZONAC (EASTER & CHRISTMAS BREAD)

We would like to introduce you with Cozonac which is a festive bread that has been eaten by Romans at Christmas and Easter. We are sharing this recipe with you today to celebrate how much we loved it.

Cozonac is a yeast bread, and even though it is definitely distinctly Romanian, it resembles a lot of other yeast breads originating from different cultures all over Europe and beyond.

INGREDIENTS

Cozonac is a classic, simple, sweetened yeast  bread with origins in Romania. Traditionally made during Easter and Christmas, this citrus-scented sweet dough is twisted around a nutty filling, creating a spiral design when baked. The result is a festive loaf bread with a tender and soft crumb.

  • Course Brunch or Dessert
  • Cuisine European
  • Prep Time 3 hours
  • Cook Time 1 hour
  • Total Time 4 hours
  • Servings 18 servings
  • Calories 405 kcal

Ingredients

The dough:

  • 1 cup milk
  • 3/4 cup granulated sugar
  • 3/4 cup butter 170 grams, cut up
  • 720 grams bread flour 6 cups
  • 2¼ teaspoon active dry yeast 8 grams
  • 1 tablespoon orange zest grated
  • 1 tablespoon lemon zest grated
  • eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon rum
  • 1/2 teaspoon salt

The filling:

  • 1 cup milk
  • 3/4 cup granulated sugar
  • 200 grams walnuts or almonds finely ground, about 2 cups
  • 1/4 cup rum
  • 1 teaspoon orange extract
  • 1 tablespoon orange zest
  • 1/2 teaspoon ground espresso powder
  • 1/4 cup cocoa dutch processed
  • 1/2 teaspoon vanilla extract

Topping:

  • egg lightly beaten
  • 2 tablespoons turbinado sugar

Instructions

The dough:

  1. In a small saucepan over medium heat, whisk together the milk and sugar.
  2. Add the butter and stir until butter is almost melted. Remove from heat and set aside.
  3. In a large mixing bowl of stand mixture, with the paddle attachment, combine about 1½ cups of flour with the yeast.
  4. Add the milk mixture and combine on low speed for 2-3 minutes. Note: liquid ingredients should be lukewarm
  5. Allow the mixture to rest for a few minutes.
  6. In the meanwhile, grate the orange and lemon zest and set aside.
  7. With the mixer on low speed, add the eggs. Scrape down bowl and mix for about 1-2 minutes.
  8. Add the vanilla extract, rum and salt.
  9. Switch to dough hook.
  10. Add the rest of the flour and knead for a few minutes.

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