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Romanian Easter and Christmas Bread Recipe - Cozonac

User Rating 4 Star Rating (2 Reviews)


Romanian Easter Bread

Romanian Easter Bread

Flickr by yujai
Romanian cozonac is a slightly sweet yeast-raised egg bread, similar to hoska, that is traditionally eaten for Easter, Christmas and New Year's. Bulgarians call this bread kozunak. It's considered the Italian panettone of the Romanians. When the cozonac dough is filled with farmers cheese, it becomes a pasca, similar to a Polish kolacz.

Freeze leftover egg whites and save for leftover egg white recipes.

See Easter Breads Across Eastern Europe and Easter Bread Recipes Around the World.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 1 Romanian Easter Bread


  • 2 1/2 tablespoons + 3 1/2 cups all-purpose flour
  • 1/2 cup +1/2 cup + 1/4 cup milk
  • 1 package active dry yeast
  • 4 large egg yolks
  • 3/4 cup superfine sugar
  • 4 ounces light or dark raisins
  • Zest of 1 lemon
  • 4 ounces melted butter
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 1 tablespoon canola oil
  • 1 ounce walnuts (optional)
  • 1/2 cup confectioners' sugar (optional)


  1. Scald 1/2 cup milk and stir in 2 1/2 tablespoons flour until smooth. Let cool 10 minutes.

  2. Heat another 1/2 cup milk just until lukewarm. Do not scald. Place yeast in a small bowl and pour lukewarm milk over, stirring until dissolved. Add yeast mixture to flour paste and beat until large air bubbles appear. Cover and let rise at least 15 minutes.

  3. Heat the remaining 1/4 cup milk to lukewarm. Do not overheat. Pour into a warmed large bowl or bowl of a stand mixer. Add, stirring after each ingredient, the egg yolks, sugar, raisins, zest, yeast mixture and flour. Knead about 10 minutes by machine or 15-20 minutes with buttered hands while still in the bowl, adding butter as necessary to achieve a nonsticky, pliable, moist ball of dough. It will probably take about 3 ounces of butter. Save the rest.

  4. Add rum, vanilla and oil and knead another 2-3 minutes. Cover bowl with greased plastic wrap and let rise until doubled. Punch down and with hands dipped in some of the reserved melted butter, knead another 5-10 minutes.

  5. Heat oven to 350 degrees. Coat a 10- to 12-inch round pan that is at least 3 inches deep with cooking spray. Using buttered hands, twist the dough and place in the pan. Cover with greased plastic wrap and let rise until dough reaches the top of the pan.

  6. Mix 1 large egg yolk with 1 tablespoon cold water and brush top of dough. Sprinkle walnuts and a few raisins on the dough, if desired. Bake 1 hour or until toothpick tests clean or an instant-read thermometer registers 190 degrees.

  7. Remove from pan and cool on wire rack. If you wish, while the cake is still hot, sprinkle with confectioners' sugar and walnuts.
User Reviews

Reviews for this section have been closed.

 3 out of 5
not Transylvanian Cozonac either, Member jdamianp

As we all know, Romania is a small country but has a huge variety in foods, even those named ""Cozonac"" can differ widely. The previous review describes a cozonac like I've never had (and I'm Romanian too!). This ""Romanian Easter Bread"" is also described as something I don't know. In the Brasov area, our cozonac is a sweet dough (with lemon rind and sour cream in the dough), formed as a nut roll. Ground nuts, meringue and sugar spread on the dough and rolled up into a loaf. Thank you for your recipes

1 out of 2 people found this helpful.

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