Cozonac-Romanian Easter bread | How to make Cozonac-Romanian Easter bread

By Bindiya Sharma  |  22nd Mar 2016  |  
5 from 2 reviews Rate It!
  • Cozonac-Romanian Easter bread, How to make Cozonac-Romanian Easter bread
Cozonac-Romanian Easter breadby Bindiya Sharma
  • Prep Time


  • Cook Time


  • Serves





About Cozonac-Romanian Easter bread Recipe

A soft, sweet chocolate and nut filled bread that is absolutely delicious!

Cozonac-Romanian Easter bread is a delicious dish which is enjoyed by the people of every age group. The recipe by Bindiya Sharma teaches how to make Cozonac-Romanian Easter bread step by step in detail. This makes it easy to cook Cozonac-Romanian Easter bread in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Cozonac-Romanian Easter bread at home. This amazing and mouthwatering Cozonac-Romanian Easter bread takes 120 minutes for the preparation and 25 minutes for cooking. The aroma of this Cozonac-Romanian Easter bread is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Cozonac-Romanian Easter bread is a good option for you. The flavour of Cozonac-Romanian Easter bread is palatable and you will enjoy each and every bite of this. Try this Cozonac-Romanian Easter bread and impress your family and friends.

Cozonac-Romanian Easter bread

Ingredients to make Cozonac-Romanian Easter bread

  • For the dough- 3 cups all purpose flour(maida)
  • 2 eggs (at room temp.)
  • 1/2 cup Milk
  • 100gms Amul butter
  • 1 tsp fresh yeast
  • 1/2 cup sugar
  • 1/2 tsp Vanilla extract
  • 1 tsp Orange/lemon peel, grated/minced
  • A pinch of salt
  • For the nut filling-
  • 1 cup chopped walnuts
  • 2 tbsp good quality Cocoa powder
  • 1 tsp coffee powder
  • 1/2 cup Full cream Milk
  • 1/2 cup sugar
  • 1/2 tsp Orange zest
  • 1/2 tsp Vanilla extract

How to make Cozonac-Romanian Easter bread

  1. Make the filling first- Bring the Milk to a boil and add in the walnuts, cocoa, coffee, sugar, zest and vanilla. Let boil till it turns into a thick paste. Remove from heat and let cool completely.
  2. For the sweet bread dough- In a pan heat the Milk, butter and sugar till warm to the touch. Add the eggs(reserve 1 tsp for egg wash), peel and vanilla extract and whisk. Drop in the yeast and leave for 10 minutes.
  3. Now take the flour in a large bowl, add a pinch of salt and the Milk yeast mixture and knead into a soft, smooth dough(will be sticky).
  4. Transfer to an oiled bowl, cover and keep till doubled in bulk(about 1 hour or so).
  5. Take out dough onto work table and divide into 4. Roll out each part thinly into a large rectangle. Spread the nut mixture evenly onto each part and roll up swiss roll style till you get 4 long stuffed "ropes".
  6. Carefully and neatly lift up and braid the 4 ropes as shown in the picture. You can do this on a piece of parchment, then transfer to a large greased loaf pan. Leave to rise till double.
  7. Preheat oven at 200 deg C. Brush loaf with the reserve egg.Bake loaf for 20-30 minutes or till golden on top and well risen.

Reviews for Cozonac-Romanian Easter bread (2)

Rushika Patel2 years ago

can i use dry yeast

Ruchira Hoon3 years ago


Cooked it ? Share your Photo