Traditional Romanian Classic Sweetbread (Cozonac)

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It’s time we reminded you who we are and what our mission is. So, without further ado, this is our story.

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Our blog, Cooking Romania by Vivi, offers a rich collection of easy-to-follow recipes that cater to both traditional Romanian dishes and modern dietary preferences. Notable recipes include:

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Classic Romanian Sweetbread (Cozonac) – a Traditional Romanian Cake

Every Christmas and Easter, Granny and I used to roll up our sleeves, put on our aprons, and dive into the delightful chaos of baking cozonac. The kitchen would fill with laughter, flour clouds, and the comforting aroma of rhum extract, lemon zest, and cocoa. Each year, we approached our baking with unshakable optimism, convinced that this time our cozonaci would rise into perfect fluffy loaves. Yet, every single time, despite our enthusiastic mixing, kneading and meticulous measuring, our beloved sweetbreads stubbornly refused to rise.

Mrs Neacșu and Her Risen Cozonaci!

Our neighbors proudly displayed beautifully risen cozonaci, especially Mrs Neacșu, our fifth-floor neighbor who was the authority, the champion! I remember her triumphant march with those cozonac filled baking trays!!! She had a smirk, a smile filled with compassion every time she entered our small apartment and she placed majestically and strategically HER Romanian cozonaci next to OUR cozonaci! It was hilarious EVERY SINGLE TIME! We knew she knew too we were sort of jealous, but her superior and compassionate attitude was worth all the suffering in the world! And, she never failed to say “It’s all in the kneading, you know…”

Her cozonaci looked like something from a bakery, ours inevitably emerged from the oven heavy, dense, and rather oddly shaped. However, what they lacked in appearance, they made up for a thousand times over in taste. The sweetness was heavenly, filled generously with nuts, cocoa, and Turkish delight, each bite a testament to our joyous, though slightly misguided, baking adventure.

This year, I ventured into baking cozonaci without Granny for the first time. It all felt incredibly difficult. Nostalgia filled the air instead of her laughter. But perhaps Granny was smiling down, guiding me gently, because for the first time ever, the cozonaci actually rose! They were fluffy, golden, and surprisingly beautiful. I couldn’t help but laugh, realizing Granny and I had always used far too much sugar, which had weighed down the dough year after year.

Though the cozonaci are finally picture-perfect, I secretly miss those dense, sweet bricks Granny and I proudly called our masterpieces.

History of Romanian Cozonac

Cozonac, the traditional Romanian sweetbread, has a rich history deeply rooted in Romanian culture. Originating from ancient bread-making practices, cozonac became a celebrated delicacy during religious festivities and family gatherings. Over generations, the recipe evolved, embracing new ingredients like walnuts, cocoa, and Turkish delight, making it one of the most beloved Romanian desserts.

When Romanians Bake Cozonac

Romanians traditionally bake cozonac during significant holidays and celebrations such as Christmas, Easter, weddings, and baptisms. This traditional Romanian cake symbolizes abundance, prosperity, and familial warmth, becoming an essential part of festive tables and joyful occasions across the country.

5 Reasons Why Cozonac Is a Great Recipe

1. Rich Tradition: preparing cozonac connects you to generations of Romanian baking traditions.
2. Delicious Taste: its delightful blend of walnuts, cocoa, and Turkish delight makes cozonac a favorite among Romanian desserts.
3. Versatile Recipe: cozonac can be personalized with various fillings, appealing to different tastes.
4. Festive Significance: baking cozonac marks important celebrations, enhancing the festive atmosphere.
5. Memorable Experience: making cozonac is a family activity that creates lasting memories and strengthens family bonds.

Classic Romanian Sweetbread (Cozonac) Recipe

Traditional Romanian Classic Sweetbread (Cozonac)

Recipe by ViviCourse: DessertCuisine: RomanianDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

55

minutes

Calories

400

kcal

Resting time

24

hours 

Mixing and Kneading

30

minutes

Rising time

45

minutes

Total time

26

hours 

50

minutes

This Romanian cozonac, a beloved traditional Romanian cake, is one of the most cherished Romanian desserts. Rich, fluffy, and fragrant, our Romanian sweetbread recipe connects generations and brings joy during holidays and celebrations. Follow along and savor the authentic taste of Romanian desserts. Enjoy our recipes, and don’t forget to explore more Romanian desserts on our Cooking Romania by Vivi blog!
Quantities for 2 medium Romanian sweetbread loaves. Time in hours (including 24 hours resting in the fridge): 27 hours.

Ingredients for Romanian Sweetbread (Cozonac)

• Starter Dough for Romanian Cozonac
  

• 100 g white flour

• 18 g yeast

• 100 g milk
  

• Main Dough for Romanian Cozonac

• 25 g whole egg
  70 g egg yolk
  100 g fine sugar
  5 g salt
  10 g lemon + orange zest
  10-15 g vanilla essence
  63 g Greek yogurt
  300 g flour suitable for Romanian sweetbread
  75 g butter (82% fat)
  50 g vegetable oil
  1 beaten egg and 2 tbsp sugar before baking

• Filling for Romanian Sweetbread (Cozonac)
  

• 50 g sugar
  

• 100-150 g walnuts
  

• 50-80 g cocoa powder
  

• 70 g whole egg
  

• 20 g rum essence
  

• 50 g raisins (soaked in boiling water and dried)
  

Directions

• Starter Dough
  
• Dissolve yeast in slightly warm milk.
  
• Add flour and combine until smooth.
  
• Let rise for 30-45 minutes.
• Main Dough
  
  
• Whisk egg with sugar and salt until foamy, add flavors and yogurt.
  
• In a planetary mixer bowl, combine flour, starter dough, and egg mixture.
  
• Knead until smooth, forming gluten.
  
• Gradually incorporate butter, then oil and lemon/orange zest.
  
• Wrap dough in foil and refrigerate overnight.
• The next day:
  
• Form 6 rectangular strips of dough. Spread evenly with filling in a thin layer, add pieces of Turkish delight (rahat). Roll tightly and seal. Braid three rolls/logs loosely into each traditional Romanian cake loaf. Place the loaves in buttered baking trays. Let rise another 30-45 minutes in the baking trays. Brush evenly the beaten egg and sprinkle sugar on top.
  
• Bake the Romanian cozonac at 180°C for 10 minutes, then at 160°C for another 45 minutes. Do not open the oven for the first 40 minutes. Check readiness with a toothpick. When golden-brown, remove and cool. Optionally, place water in an oven tray to prevent burning.
• Filling for Romanian Sweetbread (Cozonac)
• Blend walnuts, sugar, and cocoa.
  
• Add egg, rum essence, and raisins to form a paste.
  
• Add Turkish delight when shaping dough rolls in step 9.

Recipe Video

Notes

• Do not open the oven for the first 40 minutes.
• Better knead it and let it rise for a longer time than shorter.
• Seal the cozonac rolls/logs well.
• Pour some water in the oven tray underneath the baking trays. Prevents the cozonac from burning.

Vivi is a passionate teacher, story teller and photographer. Adara is a passionate accountant, businesswoman and videographer. On Cooking Romania by Vivi, the Mom and Daughter play together at the intersection of self and food mastery.