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Fluffy Romanian Cozonac Walnut and Cocoa Swirl Bread

Romanian cozonac walnut cocoa swirl bread - featured image
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A traditional Romanian sweet bread featuring a tender, fluffy crumb with rich cocoa swirls and crunchy walnuts, perfect for festive occasions or cozy weekends.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour, sifted
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240ml) whole milk, warmed (not hot)
  • 2 1/4 tsp active dry yeast (one packet)
  • 1/2 cup (115g) unsalted butter, melted and cooled slightly
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 tbsp (25g) unsweetened cocoa powder, sifted
  • 1/3 cup (40g) powdered sugar
  • 1 cup (100g) chopped walnuts, toasted lightly
  • 2 tbsp (30g) unsalted butter, softened
  • 2 tbsp (30ml) milk

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (about 110°F/43°C) with 1 tsp of sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center and add the eggs, melted butter, vanilla extract, and the foamy yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface. Knead for about 10-12 minutes until smooth and elastic. (Or knead with a stand mixer dough hook on medium speed for 8 minutes.) Add a bit more flour if dough is too sticky.
  4. First rise: Place dough in a lightly greased bowl, cover with towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  5. Prepare the cocoa walnut filling: Mix cocoa powder, powdered sugar, softened butter, and milk until smooth and spreadable. Stir in toasted walnuts and set aside.
  6. Shape the bread: Punch down risen dough, roll out on floured surface into a 15×10 inch rectangle. Spread cocoa walnut filling evenly, leaving a small border.
  7. Form the swirl: Roll dough tightly from long edge into a log. Pinch seams and ends to seal. Place seam-side down in greased and lined 9×5 inch loaf pan.
  8. Second rise: Cover loaf pan loosely and let dough rise for 45 minutes until puffed.
  9. Bake: Preheat oven to 350°F (175°C). Bake for 40-45 minutes until golden brown and toothpick inserted comes out clean. Tent with foil if crust browns too quickly.
  10. Cool: Let bread cool in pan for 10 minutes, then transfer to cooling rack to cool completely before slicing.

Notes

Do not rush the rising stages for best fluffiness. If dough is sticky, avoid adding too much flour to keep bread tender. Tent with foil if crust browns too fast. Let bread cool completely before slicing to avoid squashing the crumb. For vegan or gluten-free adaptations, expect slight texture changes.

Nutrition

Keywords: Romanian cozonac, walnut bread, cocoa swirl bread, festive bread, sweet bread, traditional Romanian dessert, homemade bread

Find it online: https://sweetstirring.com/fluffy-romanian-cozonac-walnut-and-cocoa-swirl-bread-recipe-easy-homemade-delight/