Cozonac - Soft Fluffy Romanian Sweet Bread

Ingredients

Ingredients:

For the dough:

• 250 ml Warm milk (heated to “finger temperature”)

• 125 g sugar

• Zest of 1 orange

• Zest of 1 lemon

• 1 tbsp rum essence

• 1 tbsp vanilla essence

• 7 g dry yeast

• 3 egg yolks mixed with ½ tsp salt

• 500 g Molino Marino Furia Type 0 flour

• 100 g butter (room temperature)

For the filling:

• 3 egg whites, beaten with a pinch of salt

• 50 g sugar

• 3–4 tbsp cocoa powder

• 250 g walnuts (or any nuts you like)

• 1 tsp rum essence

• 1 tsp vanilla essence

• Optional: raisins soaked in rum for at least 10 minutes, well drained

Cozonac - Soft Fluffy Romanian Sweet Bread

Cozonac is a beloved Romanian holiday bread, traditionally baked for celebrations and shared with family and friends. This Cozonac recipe has come from Andreea (@alint.dulce.rasfat), here is a message from Andreea:

'I was genuinely delighted to hear that so many of your customers were curious about it and I love the idea of bringing this Romanian classic into the British kitchen.

For this recipe, I’ve adapted my own version of cozonac to make it as approachable as possible, while staying true to the flavour, texture and spirit of the traditional loaf. The result is a simplified method that’s easy to follow, but still delivers the soft, rich crumb and gentle sweetness that make cozonac so special.

I hope this recipe encourages you to bake, share and enjoy a little taste of a Romanian celebration at home.

From Andreea, with love X '

This recipe makes 1 loaf and is baked in a Panibois 1500ml "Archi Duc" baking basket.

Tips & Tricks from Andreea

• All ingredients must be at room temperature.

• Sifting flour twice makes the dough noticeably lighter.

• Add butter slowly for the best elasticity and structure.

• Oil your hands instead of adding extra flour.

• Adjust final baking minutes depending on your oven.

• Let the cozonac cool completely before slicing (4 hours at least).

Method:

Prepare the liquids: Warm the milk until you can just comfortably dip your finger in it.
Activate the yeast: Mix the dry yeast with 1–2 tsp sugar and 1–2 tsp warm milk. Let it sit for 10–15 minutes until bubbly.

Add the sugar, rum, vanilla and citrus zests to the remaining warm milk.
Measure the flour: Sift the flour twice into a large mixing bowl and make a small well in the middle of the flour.

Make the dough: Place the yeast mixture, salted yolks and warm milk into the centre of the flour. Mix the dough by hand for about 20 minutes (or 10 minutes on low if using a stand mixer). You may want to tip onto a worktop if your bowl is not wide.
Add butter gradually: Add in 3–4 stages (about 25 g each), kneading 5 minutes and resting 5 minutes between additions.
First rise: Cover lightly and let rise at 22–28°C for 30–60 minutes, then refrigerate for 10–12 hours.
Second rise: Bring back to room temperature for about 1 hour.
Prepare filling: Combine beaten egg whites with sugar, cocoa, nuts, rum, vanilla and optional raisins.
Shape: Roll the dough out into a rectangle (around 1cm thick) then cut in half down the short edge. Spread the filling on each side leaving a 1cm boarder of bare dough. Then roll each rectangle to form two long logs.
Braid: If you are experienced or experimental braid as you wish, but I have found the best way to create an even twist is to place one of the rolls on top of the other making a cross. Then lift one end and put over the other and repeat on both sides of the crossed middle until the ends are fully wrapped around the other. Tuck the ends under the twist to then fit in the lined Panibois. Allow to rise for 1–2 hours, until it reaches the top of the lining.
Bake: Brush with yolk and a few drops of milk. Bake at 160°C for 60 –70 minutes, without opening the oven for the first 35 minutes. You will likely find the top is a perfect golden brown by mid bake, so I highly recommend you cover with foil after 40 minutes.
Cool: Allow to cool on a cooling rack, out of the Panibois wooden shell but inside the in liner. Resist cutting into it until it is completely cool!

This is best enjoyed the day of baking or the day after.