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Delicious Cozonac with beautiful marble pattern.

Cozonac Recipe

Cozonac is a sweet bread that is popular in Romania, Moldova, Ukraine, and other countries in Eastern Europe. It is often eaten during Easter and Christmas, but it can also be enjoyed year-round. Cozonac is made with a variety of ingredients, including flour, eggs, sugar, milk, yeast, and butter. It is also often flavored with nuts, raisins, and other dried fruits.
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Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Course Dessert
Cuisine European
Servings 18 Servings
Calories 405 kcal

Ingredients
  

  • 1 cup 236ml milk
  • 3/4 cup 170g granulated sugar
  • 3/4 cup 170g unsalted butter, softened
  • 6 cups 720g bread flour
  • 2 1/4 teaspoons 8g active dry yeast
  • 1 tablespoon 15ml orange zest, grated
  • 1 tablespoon 15ml lemon zest, grated
  • 3 large eggs room temperature
  • 2 teaspoons 10ml vanilla extract
  • 1 tablespoon 15ml rum
  • 1/2 teaspoon 3g salt

Filling

  • 1 cup 236ml milk
  • 3/4 cup 170g granulated sugar
  • 2 cups 200g finely ground walnuts or almonds
  • 1/4 cup 60ml rum
  • 1 teaspoon 5ml orange extract
  • 1 tablespoon 15ml orange zest
  • 1/2 teaspoon 3g ground espresso powder
  • 1/4 cup 28g unsweetened cocoa powder
  • 1/2 teaspoon 3g vanilla extract

Instructions
 

  • Step 1: Make the dough: In a large bowl, whisk together the milk, sugar, and butter until smooth. In a separate bowl, whisk together the flour, yeast, orange zest, and lemon zest. Add the dry ingredients to the wet ingredients and mix until just combined. Add the eggs, vanilla extract, rum, and salt and mix until a dough forms.
  • Step 2: Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, or until the dough is smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
  • Step 3: Make the filling: In a small saucepan, whisk together the milk, sugar, and walnuts or almonds until smooth. Bring the mixture to a simmer over medium heat and cook for 5 minutes, or until thickened. Remove the pan from the heat and stir in the rum, orange extract, orange zest, espresso powder, cocoa powder, and vanilla extract.
  • Step 4: Once the dough has doubled in size, punch it down and divide it in half. Roll out each half of the dough into a rectangle about 1/4-inch thick. Spread the filling evenly over each rectangle of dough. Starting from the long side, roll up the dough into a tight log. Pinch the seams to seal.
  • Step 5: Grease two 9x5-inch loaf pans. Place the dough logs in the prepared pans, cover with plastic wrap, and let rise in a warm place for 30 minutes, or until doubled in size.
  • Step 6: Preheat the oven to 350 degrees F (175 degrees C). Bake the loaves for 50-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 10 minutes before removing them and letting them cool completely on a wire rack.
  • Enjoy!

Notes

  • For a richer flavor, use whole milk and heavy cream in the dough and filling.
  • To make the filling ahead of time, cook it according to the instructions and then let it cool completely. Transfer the filling to an airtight container and store it in the refrigerator for up to 3 days.
  • To prevent the loaves from sticking to the pans, be sure to grease them well. You can also line the pans with parchment paper.
  • If you don't have a stand mixer, you can knead the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic.
  • To test if the loaves are done, insert a toothpick into the center. If the toothpick comes out clean, the loaves are done.
  • Let the loaves cool completely before slicing and serving.
Keyword Cozonac