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Traditional Romanian Cozonac – sliced loaf showing the classic walnut spiral pattern

Traditional Romanian Cozonac – Soft & Authentic Holiday Bread

5 from 1 vote
A soft, fluffy, and aromatic Romanian holiday sweet bread filled with a rich walnut–cocoa mixture. This authentic recipe makes two generous loaves, perfect for festive gatherings and celebrations.
Pin Recipe
Prep Time 2 hours 30 minutes
Cook Time 45 minutes
Total Time 3 hours 15 minutes
Servings: 2 large loaves
Course: Dessert
Cuisine: Romanian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • For the Dough:
  • 1 kg all-purpose flour
  • 300 ml warm milk
  • 200 g sugar
  • 200 g melted butter
  • 4 egg yolks
  • 1 whole egg
  • 30 g fresh yeast or 10 g dry yeast
  • 1 tbsp vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 tsp salt
  • 2 tbsp oil for kneading
  • For the Filling:
  • 300 g ground walnuts
  • 120 g sugar
  • 2 tbsp cocoa powder
  • 1 tbsp rum essence
  • 100 ml warm milk
  • Optional: 50 g raisins soaked in rum
  • For Brushing:
  • 1 egg beaten with 1 tbsp milk

Equipment

  • Large mixing bowls
  • Stand mixer (optional)
  • Saucepan
  • Rolling Pin
  • Two loaf pans
  • Whisk
  • Kitchen towel

Method
 

  1. Step 1 – Activate the Yeast: In a small bowl, mix warm milk with 1 tbsp sugar and yeast. Let it sit for 10 minutes until foamy.
    Traditional Romanian Cozonac – activating the yeast in warm milk inside a glass bowl
  2. Step 2 – Make the Dough: In a large bowl, combine flour, sugar, salt, lemon zest, orange zest, vanilla, egg yolks, and the whole egg. Add the activated yeast and knead while gradually adding the melted butter. Coat the dough lightly with oil and let it rise for 1 hour.
    Traditional Romanian Cozonac – kneading the soft sweet dough in a large bowl
  3. Step 3 – Prepare the Filling: Mix ground walnuts, sugar, cocoa powder, rum essence, and warm milk into a smooth, spreadable paste.
    Traditional Romanian Cozonac – walnut and cocoa filling mixed in a glass bowl
  4. Step 4 – Shape the Cozonac: Divide the dough into 4 equal pieces. Roll each into a rectangle, spread the filling, and roll tightly. Twist two rolls together to form one loaf. Repeat with the remaining dough.
    Traditional Romanian Cozonac – rolled dough filled with walnut mixture twisted into loaves
  5. Step 5 – Second Rise & Bake: Place the shaped loaves into greased pans, brush with egg wash, and let them rise for 30 minutes. Bake at 180°C (350°F) for 40–45 minutes until golden brown.
    Traditional Romanian Cozonac – baked loaves cooling in the pan with glossy golden crust
  6. Step 6 – Serve: Let the loaves cool completely before slicing to reveal the classic Romanian walnut spiral.
    Traditional Romanian Cozonac – sliced loaf showing the classic walnut spiral pattern

Notes

  • For extra flavor, add a teaspoon of cinnamon to the walnut filling.
  • If the dough feels too soft, add 1–2 tbsp of flour while kneading.
  • Let the loaves cool completely before slicing to prevent the spiral from tearing.
  • You can replace rum essence with real dark rum for a deeper aroma.
  • Raisins can be omitted if you prefer a classic walnut filling.