Cozonac cu nuca, loosely translated to walnut sweet bread, is a Romanian dessert commonly made around the holidays. I know when I smell the sweet bread, whether it’s in my kitchen or in our church, Christmas is near. Cozonac is not only a Christmas food, but is also served on other big holidays, especially Easter.
Like most Romanians, I grew up with cozonac. Not only does it provide a sense of home, but cozonac is not difficult to make.
Ingredients: Serving size is three loaves
- 0.6 oz (16 g) Dry Yeast
- 8.8 oz (250 g) chopped Walnuts
- 2.3 lb (1 kg) All Purpose Flour
- 10.5 oz (300 g) White Sugar
- 5 Eggs
- 2 cups (500 ml) Milk
- 8.8 oz (250 g) Butter, melted
- 2 tbsp Cocoa Powder
- ¼ cup Vegetable Oil
In a sauce pan pour the milk, sugar, and butter and heat over medium heat. You only need to melt the butter and dissolve the sugar, don’t boil.
Activate your yeast by adding 2 tbsp of warm milk, 1 tbsp sugar and 2 tbsp flour to a bowl. Mix them well together then add your fresh yeast. Let it sit for about 10 minutes.
Add the egg yolks to the milk mixture and mix it briefly. The egg whites are commonly saved for the filling.
Pour the flour into the bowl of your mixer and add the milk mixture and the yeast mixture. Mix everything for about 5 minutes. The dough will end up being sticky.
Let the dough rise for an hour or two until it doubles in size.
In a food processor, add the walnuts, sugar and cocoa powder. Grind them for 30 seconds or so. Be caution that the pieces are not too fine.
Take the egg whites and beat them, and add the walnut mixture and mix well.
Cut the dough into three equal pieces. Roll out each piece into a long rectangle, the width should be your pan size. Use ⅓ of the filling over the rolled out dough, and spread it evenly. Roll up the dough starting from the side furthest from you.
Place the roll seam face down into a well oiled or buttered bread pan and let them double in size again.
Brush them with egg wash and sprinkle some sugar over them, if you really want. Preheat the oven to 350° F / 177° C and bake your loaves for 35 to 45 minutes.
After letting the loaves cool, you can serve your dessert. I would recommended a glass of milk with your cozonac.
Enjoy, and happy New Year!
