Cozonac (Romanian Sweet Bread with Walnut & Cocoa Swirl)

Ingredients

• For the dough:
• 500g plain flour
• 100g caster sugar
• 7g instant yeast (or 25g fresh yeast)
• 200ml full-fat milk (lukewarm)
• 100g unsalted butter (softened)
• 3 large egg yolks
• 1 whole egg
• Zest of 1 lemon or orange
• 1 tsp vanilla extract
• ½ tsp salt
• For the filling:
• 150g ground walnuts
• 100g sugar
• 2 tbsp cocoa powder
• 50ml milk
• 1 tsp rum extract (or real rum, optional)
• 1 egg white (to bind the filling)
• For the topping:
• 1 egg yolk + 1 tbsp milk (for egg wash)
• Optional: sugar or crushed walnuts for sprinkling

Instructions

1. Warm the milk gently until just lukewarm (not hot). Mix in the yeast and a pinch of sugar. Let it sit for 5–10 minutes until foamy.
2. In a large bowl, combine the flour, sugar, salt, and citrus zest.
3. Make a well in the centre. Add the egg yolks, whole egg, vanilla, and activated yeast-milk mixture. Begin to mix, adding the softened butter gradually as you knead.
4. Knead the dough until smooth and elastic — about 10 minutes by hand or 6–8 minutes in a mixer with dough hook.
5. Cover and let rise in a warm spot for 1.5–2 hours until doubled in size.
6. Meanwhile, make the filling:
7. In a bowl, combine ground walnuts, sugar, cocoa, milk, rum extract, and egg white. Mix into a spreadable paste.
8. Once dough has risen, divide it into two equal parts.
9. Roll each portion into a rectangle about 1cm thick. Spread half the filling evenly, then roll up tightly from the short side (like a Swiss roll).
10. Optional: Twist the rolled dough into a braid or leave as a single log. Place each into a buttered loaf pan.
11. Cover and let rise again for 30–40 minutes.
12. Preheat oven to 180°C (160°C fan).
13. Brush loaves with egg wash and sprinkle with sugar or chopped nuts if using.
14. Bake for 45–50 minutes or until golden brown and a skewer inserted comes out clean.
15. Let cool slightly before slicing. Best enjoyed warm or toasted with a cup of tea or coffee.