Sweet Romanian Cozonac with Walnuts and Cocoa

Name: Sweet Romanian Cozonac with Walnuts and Cocoa
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 2 loaves
Cuisine: Dessert
Ingredients: All-purpose flour; Dry yeast; Sugar; Lukewarm milk; Unsalted butter, melted; Eggs; Vanilla extract; Lemon zest; Salt; Ground walnuts; Sugar; Cocoa powder; Warm milk; Rum extract; Egg, beaten; Milk

Delightful Romanian Sweet Bread

A traditional Romanian sweet bread filled with walnuts and cocoa, perfect for festive occasions or indulgent breakfasts.

3 h 30 min
2 loaves
Intermediate

Ingredients

For the Dough

All-purpose flour

1 kg

Dry yeast

7 g (or 25 g fresh yeast)

Sugar

200 g

Lukewarm milk

500 ml

Unsalted butter, melted

100 g

Eggs

5 large, room temperature

Vanilla extract

1 tsp

Lemon zest

Zest of 1 lemon

Salt

1/2 tsp

For the Filling

Ground walnuts

300 g

Sugar

100 g

Cocoa powder

3 tbsp

Warm milk

1/4 cup

Rum extract

1 tsp

For the Egg Wash

Egg, beaten

Milk

1 tbsp

Preparation

Preparing the Dough

Activate the yeast

Dissolve the yeast in a little lukewarm milk with 1 tbsp sugar; let it sit until frothy.

Use fresh yeast for the best bread rise and flavor.

Combine dry ingredients

In a large bowl, mix the flour, sugar, salt, and lemon zest.

Mix and knead dough

Add the yeast mixture, eggs, milk, butter, and vanilla extract to the dry ingredients. Mix until a dough forms. Knead for 10 minutes or until elastic.

Knead until smooth and stretchable to enhance texture.

Preparing the Filling

Mix dry filling ingredients

In a bowl, mix the ground walnuts, sugar, and cocoa powder.

Ensure all ingredients are at room temperature for even mixing.

Form filling paste

Stir in the warm milk and rum extract to make a smooth paste.

Cooking Process

Rising the Dough

Cover and let it rise in a warm place for about 1 to 1.5 hours, until doubled in size.

Initial rising: 1 to 1.5 hours

Filling the Dough

Punch down the dough, divide into two, roll each out on a floured surface. Spread the filling and roll into logs.

Baking the Cozonac

Place rolls into greased loaf pans, allow to rise another 30 minutes. Brush with egg wash and bake at 180°C (350°F) until golden.

Second rising: 30 minutes; Preheat oven to 180°C (350°F).

Plating & Serving