Cozonac

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the flour, sugar, salt and yeast, then add the milk, yolks, vanilla and lemon zest and bring to a dough.

   Mark done

2. Knead 10 minutes, then add the melted butter and oil in stages and knead 10 minutes more. It will be very soft and slightly tacky, which is correct.

   Mark done

3. Rise 2 hours until doubled.

   Mark done

4. Whisk the egg whites to soft peaks and fold in the ground walnuts, sugar, cocoa, milk and cinnamon. Leave to cool if it has warmed.

   Mark done

5. Divide the dough in two, roll each into a 30 by 40 cm rectangle and spread with the filling to within 2 cm of the edges.

   Mark done

6. Roll each up from the long side, then twist the two ropes around each other and lay in a lined 30 cm loaf tin.

   Mark done

7. Prove 50 minutes, brush with egg and scatter the sugar.

   Mark done

8. Bake at 165C fan for 45 to 50 minutes, covering with foil after 25. It should read 94C at the centre.

   Mark done Start 45 min timer

9. Cool in the tin 15 minutes, then on a rack completely before slicing.

   Mark done

Chef’s Tips

• The dough should be soft enough to worry you. A stiff cozonac is a dense one.
• Cool the filling before spreading. Warm filling and warm dough give a marbled loaf instead of a spiral.
• Do not cut it warm. The crumb needs to set or the spiral smears.

Pairing Suggestions

• Strong coffee
• A glass of țuică
• Sliced thick, with nothing on it

Storage & Reheating

Keeps 5 days wrapped in a cloth and freezes 3 months. It stales from the outside in, so wrap it the moment it is cool.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.