Traditional Romanian Cozonac Recipe

“Cozonac” is not just a dessert, but a test of patience and a ritual of abundance. It stands out for the large number of yolks, the generous amount of butter and the filling that “gives”.

📋 Required ingredients
All ingredients should be used at room temperature (take them out of the refrigerator the night before).
Dough:

• 1 kg of high-quality flour (type 000)
• 50 g of fresh yeast (or 14 g of dry yeast)
• 500 ml of warm milk (not hot!)
• 10-12 egg yolks (for that deep yellow color)
• 250 g of sugar
• 200 g of melted butter (minimum 82% fat) mixed with 50 ml of oil
• Grated zest from lemon and orange
• 2 sachets of vanilla sugar or vanilla extract
• 1 teaspoon of salt

Filling:

• 500 g of ground walnut kernels
• 150 g of sugar
• 30 g of good quality cocoa
• 4-5 egg whites (whisked)
• Optional: diced semolina, raisins soaked in rum, rum extract.

👩‍🍳 Preparation method

1. Maiaua – sourdough – (the beginning)
   Mix the yeast with a tablespoon of sugar and 100 ml of warm milk in a bowl until dissolved. Add 2 tablespoons of flour, set the composition in a warm place for 15-20 minutes until it bubbles and doubles in volume.
2. Preparing the dough
   In a large bowl, sift the flour at least twice (to aerate).
   – Make a well in the middle and add the sourdough (maia), the yolks beaten with salt, the rest of the sugar dissolved in the hot milk and the flavors.
   – Knead: This is where the effort comes in. Start mixing and gradually add the hot butter and oil mixture. Knead for at least 30-40 minutes. The dough should be elastic, not sticky and create “air bubbles”. Do not use a food processor although you technically can.
3. First leaven
   Cover the bowl with a clean towel and leave it in a warm place, away from drafts, for about 1.5 – 2 hours, until the dough has risen spectacularly.
4. Filling and shaping
   – Mix the ground walnuts with the sugar, cocoa and flavours. Gently fold in the beaten egg whites to obtain a spreadable paste.
   – Divide the dough into two or four parts (depending on how many trays you have). Spread each side on a lightly greased surface, put the filling, add the raisins and raisins, then roll well.
   – Make two buns each and place on the trays lined with baking paper.
5. Second rising and baking
   – Leave the muffins in the trays for another 30-45 minutes to rise;
   – Brush them with egg yolk mixed with a little milk and sprinkle with powdered sugar or walnuts;
   – Place the trays in an oven preheated to 180 degrees for about 45-50 minutes. Do not open the oven door for the first 25 minutes!

💡 Secrets
– If you notice that they are browning too quickly on top, cover them with baking paper after the first 20 minutes to prevent them from burning;
– Long kneading;
– Lots of butter, added gradually;
– Fermentation without air circulation in the room;
– Do not open the oven for the first 25 minutes;
Toothpick test: Insert a long toothpick in the middle; if it comes out clean, it is done.
Cooling: After removing from the oven, let them cool on one side, on a wire rack, turning occasionally. This prevents the core from “falling” due to the weight of the filling.