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Cozonac – Romanian Easter Bread

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Cozonac is a traditional Romanian Easter Bread that is fun to make and ridiculously delicious!

Slices of cozonac on marble board

What is cozonac?

Cozonac is a slightly sweetened yeast bread that is traditionally served around Christmas and Easter.

It is filled with various ingredients. Orange, lemon, rum extract, cocoa powder, nuts or Turkish delight. Like many traditional recipes, it varies between regions.

Whole loaf of cozonac on wire rack.

The dough itself is a simple yeast dough, which is similar to Gugelhopf. That is flavored with citrus.

The filling is very easy and contains the cocoa powder, nuts, powdered sugar and rum extract. Raisins are soaked with rum extract or vanilla.

Once the dough and filling are made, the bread is rolled cinnamon roll style to make swirls in the bread. It is a fun effect.

Close up of sliced cozonac

What you need

  • flour
  • warm milk
  • eggs
  • sugar
  • yeast
  • vanilla
  • lemon zest
  • melted butter
Ingredients for yeast dough sugar, vanilla, lemon, butter, yeast, eggs, milk, flour.

What you need for filling

  • raisins
  • vanilla
  • powdered sugar
  • cocoa powder
  • ground walnuts
Ingredients for filling on wooden board- raisins, walnuts, vanilla powdered sugar, dutch chocolate.
  1. Warm milk. Add milk, butter and vanilla to mixer bowl. Allow to bloom for 5 minutes.
  2. Mix dry ingredients in bowl.
  3. Add wet ingredients to dry. Mix thoroughly. Knead about 6 minutes by hand or with dough hook. Place dough in greased, clean bowl. Allow to rise 1.5-2 hours, until doubled in size.
  4. Add vanilla and water to raisins in a small bowl. Soak about 10 minutes.
  5. Add filling ingredients to another bowl.
  6. Mix well.
  7. Remove dough from bowl to floured board.
  8. Cut dough in half. warmed wet ingredients. Dry ingredient added, Mixed dough. Raisins soaking. filling ingredients in bow, Mix up. Dough after rising. Dough cut in half.
  9. Roll one half of dough into long rectangle.
  10. Drain raisins.
  11. Beat egg.
  12. Sprinkle half of filling on rectangle. Sprinkle with half of raisins. Brush top edge with egg.
  13. Begin to roll dough along long side of rectangle, tightly.
  14. Pinch seams.
  15. Repeat with second piece of dough.
  16. Twist the two rolls together. Place in bread pan lined with parchment paper. Let rise about 1 hour.
Rolled dough. Raisins drained. egg in bowl. Filling and raisins added to top of dough. Dough brushed with egg. Dough being rolled. Log of dough. Twisted dough in pan.

Bake at 350°F for 45 minutes to 1 hour, until bread is golden brown and internal temperature is above 190°F. Cover bread with foil loosely, if it is getting too brown. Cool completely before cutting.

Whole cozonac bread white purple towel.

Other bread recipes

sliced bread on marble board.

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Sliced cozonac on marble board.

Cozonac – Romanian Christmas & Easter Bread

Cozonac is a traditional Romanian Easter Bread that is fun to make and ridiculously delicious!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 6 votes
Print Pin Rate
Course: Breads
Cuisine: European
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 20 slices
Calories: 359kcal
Author: Beth Neels
Cost: $4

Ingredients

For dough

For filling

To assemble bread

  • 1 egg
  • brown sugar or turbinado sugar to sprinkle on top

Instructions

For dough

  • Warm milk, according to package directions, 105-120°F, (43°C)
  • Add milk to mixer bowl with eggs, butter, 2 tablespoons sugar, vanilla, rum extract and yeast. Stir. Allow to bloom 5 minutes, until bubbly.
  • Add remaining ingredients, about 1 cup and mix. thoroughly.
  • With dough hook of mixer, or by hand, knead bread 6-10 minutes, until smooth and elastic. Add more flour 2 tablespoons at a time if dough is very sticky.
  • Place dough in oiled, clean bowl. Turn dough over so all sides are oiled. Cover with kitchen towel.
  • Place in warm spot. Allow to rise for 1-2 hours, until doubled in size.

For filling

  • Add raisins to a small bowl. Cover with water mixed with vanilla, or rum extract.
  • Combine dry ingredients. Set aside.

To assemble bread

  • Once dough has risen, cut dough in half. Then cut each half in half again.
  • Roll one piece of dough into a long rectangle, about ½" thick.
  • Sprinkle dough with ¼ of the filling. Then sprinkle on ¼ of the raisins, leaving ½" from the top edge of dough without filling.
  • Roll along the long edge of dough, tightly, into a log. Whisk the egg add brush a layer of egg along the top edge. Pinch ends and seams to seal.
  • Continue with the other 3 pieces of dough.
  • Line bread pans with parchment paper.
  • Twist 2 of the logs together. Place in bread pan.
  • Continue with the other 2 logs. Place them in another bread pan.
  • Cover bread. Let rise for 40 minutes to 1 hour, in a warm place.
  • Preheat oven to 350°F. Brush top of breads with remaining egg. Sprinkle with sugar.
  • Bake 40 minutes to 1 hour, until golden browned and internal temperature reaches 190°F
mixer- KitchenAid
cutting board, bamboo
rolling pin, wood
Bread Pan
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Notes

Yeast bread Baking Tips:
The temperature of the liquid is important, and varies with yeast brand and the type of yeast. Always read the package directions to check suggested temperature.
Many times, you will have to add flour to a recipe, or not use quite the recommended amount, due to differences in flour densities. Do not be afraid to add additional flour, if dough is very sticky.
Being patient during the rising process is important. Always let the rise for specified amount of time, so the bread will come out the proper texture. Don’t make yeast breads, if you are in a rush.
In general, yeast breads are very forgiving. Don’t be intimidated. If you add a bit too much liquid, and have to add more flour to a recipe, it won’t have a huge effect of the bread.
General Baking Tips:
Always measure dry ingredients with a liquid measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition

Calories: 359kcal | Carbohydrates: 47g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 82mg | Potassium: 188mg | Fiber: 2g | Sugar: 12g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
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Originally published 4/10/20

Reader Interactions

Comments

  1. Mikayla

    What size are the bread pans that you use in this recipe? I look forward to trying it!

    Reply

    • Beth Neels

      Mine were 9″x5″. They would be better in a 10″ pan though. Let me know how you like it. Thanks Mikayla!

      Reply

  2. Ramona

    5 stars
    This cozonac looks amazing. We love baking this as you say mainly for special occasions and holidays like Easter and Christmas. Beautiful pictures too 😍

    Reply

    • Beth Neels

      Thank you so much Ramona! I really appreciate that! Happy Easter!

      Reply

  3. Shannon

    5 stars
    This bread is so delicious and makes really good toast, too!

    Reply

    • Beth Neels

      So glad you like it. It is super toasted with a bit of butter! Thanks Shannon!

      Reply

  4. SHANIKA

    5 stars
    This Easter Bun looks so amazing! I’m loving the raisin and walnut filling! Sounds YUM!

    Reply

    • Beth Neels

      It’s really quite delicious! Thanks Shanika!

      Reply

  5. Aimee Mars

    5 stars
    Okay, I have never heard of this bread, but it looks not only delicious but beautiful! I am currently all about making some bread and learning new recipes so I’m going to add this one to my baking bucket list for the weekend.

    Reply

    • Beth Neels

      I’m making a lot of bread right now too! Thanks so much Aimee! I hope you enjoy it!

      Reply

  6. Erika

    5 stars
    I love sweet bread. This one looks incredible. Pinning so I can try later. 🙂

    Reply

    • Beth Neels

      Thanks Erika! I appreciate that! Have a great holiday!

      Reply

  7. Dannii

    5 stars
    The swirls in this look amazing. I am definitely adding it to my Easter baking list.

    Reply

    • Beth Neels

      I know, isn’t it fun? Thanks so much Dannii!

      Reply

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