Sweet Romanian Cozonac with Walnuts and Cocoa
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
For the Filling
For the Egg Wash
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.
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.
Plating & Serving
Sweet Romanian Cozonac with Walnuts and Cocoa
Sweet Romanian Cozonac with Walnuts and Cocoa
Slice and Serve
Slice the cozonac and dust with powdered sugar for a sweet presentation.