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.
