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Perfect Romanian Cozonac Recipe Easy Walnut and Cocoa Swirl Bread

Romanian cozonac walnut and cocoa swirl bread - featured image
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A traditional Romanian sweet bread featuring a tender dough with a rich walnut and cocoa swirl filling, perfect for holidays and gatherings.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour, sifted
  • 3/4 cup (150 g) granulated sugar
  • 2 1/4 tsp active dry yeast (one packet)
  • 1 cup (240 ml) whole milk, warm
  • 6 tbsp (85 g) unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 cups (150 g) ground walnuts, toasted
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1/2 cup (60 g) powdered sugar
  • 3 tbsp (45 ml) milk, warm
  • 2 tbsp (28 g) unsalted butter, melted
  • Pinch of cinnamon (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (about 110°F / 43°C) with 1 tbsp sugar and active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.
  2. Mix the dough: In a large bowl or stand mixer, whisk together flour, remaining sugar, and salt. Add eggs, melted butter, vanilla extract, and activated yeast mixture. Mix until sticky dough forms.
  3. Knead the dough: Knead by hand on a floured surface for 8-10 minutes until smooth and elastic, or use dough hook on medium speed for 6-7 minutes. Add flour if dough is too wet.
  4. First rise: Lightly grease a large bowl with butter, place dough inside, cover with kitchen towel, and let rise in a warm draft-free spot for 1 to 1.5 hours until doubled in size.
  5. Prepare the filling: Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. In a bowl, combine ground toasted walnuts, cocoa powder, powdered sugar, melted butter, warm milk, and cinnamon if using. Mix to a spreadable paste.
  6. Shape the loaf: Punch down dough, turn onto floured surface, roll into 12×16 inch rectangle. Spread walnut and cocoa filling evenly, leaving a small border.
  7. Form the swirl: Roll dough tightly from longer side into a log, pinch edges to seal. Cut log lengthwise to expose swirl, twist halves around each other with cut sides up.
  8. Second rise: Transfer twisted loaf to greased loaf pan, cover loosely, let rise 45-60 minutes until puffy.
  9. Bake: Preheat oven to 350°F (175°C). Brush loaf top with melted butter or egg wash. Bake 40-50 minutes, checking after 35 minutes; tent with foil if browning too fast. Bread should sound hollow and reach 190°F (88°C) internal temperature.
  10. Cool and enjoy: Let cozonac cool in pan 15 minutes, then transfer to wire rack to cool completely before slicing.

Notes

Do not rush the rising stages for a tender crumb and beautiful swirl. Toast walnuts just before mixing to avoid bitterness. If the top browns too fast during baking, tent with foil. Let bread cool completely before slicing to prevent filling from squishing out. For gluten-free, use a gluten-free flour blend; for dairy-free, substitute milk and butter with plant-based alternatives.

Nutrition

Keywords: Romanian cozonac, walnut bread, cocoa swirl bread, sweet bread, holiday bread, nutty bread, traditional Romanian recipe

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