The Romanian cozonac is a traditional Romanian dessert, especially prepared during the Christmas period and during major holidays like Easter, but also on other family occasions throughout the year.
It’s a soft and fragrant leavened dessert, symbolizing conviviality and tradition, much loved throughout Eastern Europe.
This traditional Romanian cozonac recipe is a perfect example of a foreign Christmas dessert, ideal for those who love to discover new flavors and bring to the table preparations other than the classic Italian holiday desserts.
This recipe captivated me for two very specific reasons.
The first is my passion for foreign cuisines… experimenting with traditional international desserts allows me to learn about different cultures through food and enrich my kitchen with new aromas and textures.
The second reason is linked to the fact that cozonac is a leavened dessert… homemade leavened desserts have a special charm, they require attention, time, and patience, but they offer great satisfaction, especially when the result is a soft, well-alveolated, and fragrant dough.
Cozonac: the soft and fragrant Romanian Christmas dessert
I decided to also dedicate myself to Christmas desserts prepared outside of Italy, exploring the confectionery traditions of other countries.
The Romanian cozonac is a perfect preparation for this journey, a holiday dessert that combines tradition, craftsmanship, and taste.
Preparing it at home means respecting the rising times, carefully working the dough, and letting yourself be guided by the aroma that fills the oven during baking.
The final result is a soft and irresistible sweet leavened, perfect to serve during Christmas celebrations or as a special dessert at any time of the year.
Before starting to prepare homemade cozonac, it is important to carefully follow all the recipe directions, use quality ingredients, and dedicate the right time to rising.
Only in this way will you obtain a soft, well-structured dessert rich in flavor.
Let’s start making it step by step: you’ll see that the Romanian cozonac will conquer you from the first taste!
Approx. 526 Kcal per person

Difficulty: Medium
Cost: Medium
Rest time: 4 Hours
Preparation time: 40 Minutes
Portions: 8 people
Cooking methods: Electric Oven
Cuisine: European
Seasonality: Christmas, New Year

Ingredients for Cozonac

1 1/4 cups All-purpose flour
0.21 oz Fresh yeast
5.75 oz Whole milk
2 cups All-purpose flour
1/3 cup Sugar
3 Egg yolks
1 Orange zest (grated)
1 tablespoon Rum
2.82 oz Butter
5.3 oz Walnut kernels
1.24 oz Unsweetened cocoa powder
2 Egg whites
4.23 oz Sugar
1 tablespoon Rum
1 Egg yolk
1 tablespoon Milk

Tools

1 Loaf Pan Loaf Pan

Preparation of Cozonac

First, dissolve the yeast in lukewarm milk, then add the necessary flour for the starter dough and mix well, the mixture will be a batter, not a dough.
Let it rise for about an hour and until it has risen enough.
Once risen, in a separate bowl (if kneading by hand), or in the mixer, mix 3 egg yolks, 1 tablespoon of rum, sugar, grated orange zest, finally add the risen starter dough and gradually add the flour, mixing well until you get a soft and homogenous dough.
Place the obtained dough to rise in a container until doubled.
Put the butter in a small bowl and set aside, so it will soften.
Put the obtained dough to rise in a container until doubled.
Put the butter in a small bowl and set aside, so it will soften.
Once risen, transfer the dough onto a work surface and roll it out with a rolling pin into a thin sheet, but not too much, spread some of the melted butter on top….
……make folds as shown in the photo.
Repeat the process until the butter is used up, then work the dough until the butter is fully absorbed…..
achieve a well-worked ball.
At this point, put the dough in a large bowl and let it rise for 2-3 hours in a warm place until the dough doubles in volume.
Meanwhile, prepare the filling by blending the walnuts (not into powder, but into small pieces), mixing them with egg whites, cocoa, rum, and sugar until a soft but not liquid cream is obtained and place in the refrigerator.
Once the dough has finished rising, transfer it to a work surface, create a ball and divide it into two parts to make two rectangles as wide as a palm….
…..
……..spread the filling on both rectangles, keeping a finger’s distance from the edge.
At this point, roll each one lengthwise
…..then braid in a spiral, placing the seam of the dough at the bottom.
Transfer everything to a loaf pan, buttered and floured, or silicone as I did.
Let it rise again for about an hour, until it has risen well, then brush with an egg yolk and milk solution…….
…..bake in a preheated oven at 338°F (170°C) for about 50 minutes.