How to Make Cozonac: Romania's Sweet Celebration Bread

Cozonac is the unmistakable sweet bread of Romanian celebrations. Its soft, golden crumb and ribbon of walnut or poppy seed filling appear on tables at Christmas, Easter, and family milestones. Baking one at home is a rewarding project that fills the kitchen with the scent of vanilla, rum and citrus. This guide walks you through the process, from mixing the enriched dough to achieving that glossy, braided finish.

What is cozonac?

Cozonac is a yeasted sweet bread enriched with eggs, butter, milk and sugar. It is similar to brioche or challah but distinctly Romanian in its flavourings and fillings. The most traditional fillings are ground walnuts or poppy seeds mixed with sugar, cocoa, rum, and sometimes raisins or Turkish delight. The dough is typically braided around the filling, then baked in a loaf tin or free-form. Cozonac is served in thick slices, often alongside a glass of milk or a strong coffee.

Ingredients

For the dough:

• 500 g strong white bread flour, plus extra for dusting
• 7 g dried yeast
• 100 g caster sugar
• 250 ml warm milk
• 3 large eggs, at room temperature
• 100 g unsalted butter, softened
• 1 tsp vanilla extract
• zest of 1 lemon
• 1/2 tsp salt

For the walnut filling:

• 250 g ground walnuts
• 100 g caster sugar
• 2 tbsp cocoa powder
• 2 tbsp rum or strong coffee
• 1 tsp vanilla extract
• 4–5 tbsp milk (enough to make a spreadable paste)
• optional: 50 g raisins or chopped Turkish delight

For brushing: 1 egg yolk beaten with 1 tbsp milk

Step-by-step method

1. Activate the yeast: In a small bowl, mix the yeast with 1 tsp of sugar and 50 ml of warm milk. Leave for 10 minutes until frothy.
2. Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar and salt. Make a well in the centre.
3. Combine wet ingredients: Pour the yeast mixture, remaining milk, eggs, vanilla and lemon zest into the well. Mix with a wooden spoon until a rough dough forms.
4. Knead: Turn the dough onto a lightly floured surface and knead for 10 minutes. Gradually work in the softened butter, a little at a time, until the dough is smooth, elastic and no longer sticky. It should be soft but not wet.
5. First rise: Place the dough in a lightly greased bowl, cover with a clean tea towel and leave in a warm place for 1–1.5 hours, or until doubled in size.
6. Make the filling: While the dough rises, mix all filling ingredients in a bowl until you have a thick, spreadable paste. If it's too dry, add a little more milk.
7. Shape: Punch down the dough and divide it into two equal pieces. Roll each piece into a rectangle about 1 cm thick. Spread half of the filling over each rectangle, leaving a 1 cm border. Roll up tightly from the long edge into a log. Pinch the ends to seal.
8. Braid: Place the two logs side by side and twist them together, keeping the seams underneath. Transfer to a lined loaf tin or a baking tray.
9. Second rise: Cover loosely with oiled cling film and leave for 45–60 minutes, until puffy.
10. Bake: Preheat the oven to 180°C (fan 160°C). Brush the top of the cozonac with the egg wash. Bake for 35–40 minutes, until deep golden brown and a skewer inserted into the centre comes out clean. If it browns too quickly, cover loosely with foil.
11. Cool: Let the cozonac cool in the tin for 10 minutes, then transfer to a wire rack. Cool completely before slicing.

Tips for success

• All ingredients, especially eggs and milk, should be at room temperature to help the dough rise evenly.
• Knead thoroughly; the dough should pass the windowpane test – a small piece stretched thin should not tear easily.
• If you don't have rum, use orange juice or simply extra milk. The flavour will still be rich.
• For a lighter filling, use less cocoa or substitute half the walnuts with ground hazelnuts.
• Cozonac freezes well: wrap tightly in cling film and freeze for up to 3 months. Thaw at room temperature.

Serving and storing

Cozonac is best enjoyed fresh, but it keeps for up to 5 days in an airtight container. Slice thickly and serve with coffee, tea or milk. It can also be lightly toasted and buttered, or used to make a luxurious French toast. In Romania, leftover cozonac is often turned into a sweet bread pudding, layered with milk and eggs, similar to a baked custard.