Cozonac (the traditional Christmas and Easter sweet bread) holds a special place in our hearts and homes. I remember having a slice or more of tasty Cozonac every Christmas or Easter, and no home was without a “better” recipe for its own Cozonac. This sweet traditional bread may be one of our most iconic Romanian desserts. It symbolizes celebration and holidays, brings families together, and is an integral part of Romanian culture.

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What is Cozonac?

Cozonac is a rich, sweet bread often filled with walnuts, raisins, Turkish delight, cocoa, or poppy seeds. Each recipe calls for a different filling or a combination of several fillings. Some of the most loved Cozonac fillings are walnuts, cocoa, and Turkish Delight. My personal favorite is the one with a rich and luscious cocoa filling.

The main ingredients for Cozonac are flour, milk, butter, sugar, eggs, and yeast. The dough is kneaded and then filled with the desired filling. This recipe is one of the easiest, and kneading (the most laborious part of making Cozonac) is not required. We’ve been making it every year for Christmas or even when we crave one slice of tasty Cozonac.

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Is Cozonac the same as Babka?

Cozonac and Babka are both sweet, yeast-based breads with rich fillings but have distinct cultural identities and preparation techniques. Babka, originating from Jewish communities in Eastern Europe, is typically rolled and twisted, creating a visually striking swirl pattern. Its fillings often include chocolate or cinnamon, though variations exist. Cozonac, on the other hand, is more straightforward in its shape, usually baked in a loaf pan, and its fillings lean towards walnuts, cocoa, or Turkish delight.

While both desserts share similarities in texture and sweetness, Cozonac is deeply tied to Romanian traditions, especially during holidays like Christmas and Easter. In contrast, Babka is more broadly associated with Jewish festivals like Shabbat or Passover. Though distinct, these desserts highlight Eastern Europe’s shared culinary heritage.

The History of Romanian Cozonac

Cozonac’s roots can be traced back to ancient times, with its origins likely linked to the sweetened breads made by the Egyptians, Greeks, and Romans. These early breads were enriched with honey, nuts, and dried fruits, creating a delicacy that was reserved for special occasions. The Roman Empire, known for its culinary innovations, spread the idea of sweetened, leavened bread throughout Europe, laying the foundation for what would become Cozonac in Eastern Europe.

Romania’s location in southeastern Europe, at the crossroads of various empires and cultures, played a significant role in shaping the Cozonac we know today. The Ottomans introduced ingredients like nuts and dried fruits, while the Greeks and Slavs contributed their own versions of sweet bread. Over time, Romanian Cozonac evolved to incorporate these influences while maintaining its unique identity.

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By the 19th century, Cozonac had become a staple in Romanian households during major holidays and celebrations. Traditionally baked for Christmas, Easter, and other significant events, Cozonac was seen as a symbol of prosperity and abundance. Its preparation was often a family affair, with recipes passed down through generations.

Making Cozonac was (and still is) considered an art. It requires patience, skill, and care to achieve the perfect texture and flavor. In many villages, the aroma of freshly baked cozonac fills the air during the holidays, bringing communities together and creating lasting memories.

Romanian Cozonac easy recipe without kneading

Ingredients:

For the dough:

(makes 1 Cozonac)

• 4 ½ cups (550 grams) Flour
• 1 ⅓ cups (320 ml) warm milk
• ¾ cups (150 grams) sugar
• ⅔ cup (150 grams) melted butter
• 25 grams (0.9 oz) fresh yeast
• 3 egg yolks
• Grated zest from 1 orange and 1 lemon
• 1 tsp vanilla extract
• ¼ tsp salt

For the filling:

• 2 ½ cups (250 grams) walnuts
• ⅔ cups (80 grams) powdered sugar
• ⅓ cup (40 grams) cocoa
• 3 tbsp warm milk
• 2 tsp rum extract
• 3 tbsp Nutella (optional)
• ½ cup raisins previously soaked in Rum (optional)

Other ingredients:

• 2 tsp (10 ml) oil
• 1 egg yolk

Instructions:

Make the dough:

1. Put the fresh yeast in the warm milk and add 2 teaspoons of sugar. Mix the mixture well with a whisk until the yeast dissolves in the milk. Set aside for about 15-20 minutes.
2. After the yeast has risen, pour the mixture into a deep bowl, then add the egg yolks, melted and cooled butter, lemon and orange peel, and vanilla essence. Mix well with a whisk.
3. Add the flour, sugar and salt. Mix well with a whisk until all the ingredients are incorporated.
4. Grease another bowl with a bit of oil and pour the mixture into it. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 120 minutes until the dough rises and doubles in volume.

Make the filling:

1. In a bowl, place all the ingredients (walnuts, cocoa powder, powdered sugar, rum essence, warm milk, and optional Nutella and/or raisins).
2. Mix until everything is incorporated. You can taste it and adjust the level of sweetness by adding more sugar (or more Nutella). The filling should be soft and spreadable but not runny!

Put the Cozonac together:

1. Dust the work surface with flour and divide the dough into 2 equal halves.
2. Shape the dough into a rectangle with a rolling pin, spread the filling evenly, and roll it out lightly.
3. Proceed similarly with the second rectangle, then braid the 2 rolls, pinch the ends, and place the cozonac in a baking tray lined with baking paper.
4. Leave the Cozonac in the tray for about 30 minutes until it rises slightly. Preheat the oven to 180 degrees. Brush the cake with egg yolk, place the baking tray in the oven, and bake for about 40-45 minutes, depending on your oven.

Tips, tricks, & FAQs for Romanian Cozonac Recipe

FAQs:

1. 1. How do I substitute fresh yeast?
   In case you don’t have fresh yeast, you can substitute it with either active dry yeast (2 ½ teaspoons / 9 grams) or instant dry yeast (3 ½ teaspoons / 12 grams).
2. 2. What kind of tray do I need to use for baking Cozonac?
   You can use any loaf pan or rectangular baking tray.
3. 3. Can Cozonac be made gluten-free?
   To make Cozonac gluten-free, you can use a high-quality gluten-free flour blend that is suitable for baking bread. Add a binding agent like xanthan gum if it’s not already included in the flour mix. Remember that gluten-free dough is often stickier, so you might need to adjust the liquid quantities or use wet hands to shape the dough.
4. 4. What are popular variations of Cozonac fillings?
   The most classic Cozonac filling is walnuts and cocoa. But you can add Turkish delight, raisins previously soaked in Rum, Nutella, and orange jam.

Tips & Tricks:

1. 1. Use high-quality ingredients, especially good bread flour and fresh yeast. Bring all the ingredients to room temperature before starting baking.
2. 2. Take plenty of time. Cozonac requires two rising stages: the initial one (120 minutes) and the second one after shaping (30 minutes).
3. 3. While baking, if the Cozonac starts browning too quickly but isn’t done yet, cover it with foil.
4. 4. Use a skewer or toothpick to check if the Cozonac is done. It should come out clean when inserted into the center.
5. 5. Let the Cozonac cool completely before slicing to prevent crumbling.

Pofta buna! Bon appetite!

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