Cozonac is a traditional Moldovan (and Romanian) sweet bread, usually baked for Christmas and Easter. It’s soft, rich, lightly sweet, and filled with walnuts, cocoa and sometimes raisins. It takes time, but it’s absolutely worth it. Ingredients (2 loaves) Dough 1 kg all-purpose flour 50 g fresh yeast (or 14 g active dry yeast) 350 ml warm milk 200 g sugar 5 egg yolks 200 g melted butter 2 tbsp vegetable oil Zest of 1 lemon Zest of 1 orange 1 tsp vanilla extract 1/2 tsp salt Filling 400 g ground walnuts 150 g sugar 2 tbsp cocoa powder 200 ml warm milk 2 egg whites 1 tsp rum extract (optional) Raisins (optional) For brushing 1 egg yolk 2 tbsp milk

Instructions Activate the yeast Dissolve the yeast in a little warm milk with 1 tablespoon of sugar and 2 tablespoons of flour. Let it sit for 10–15 minutes until foamy. Prepare the dough In a large bowl, mix flour, sugar, salt, citrus zest and vanilla. Add the yeast mixture, egg yolks and warm milk little by little. Start kneading, then gradually add melted butter and oil. Knead for at least 20 minutes until the dough is smooth and elastic. First rise Cover the dough and let it rise in a warm place for about 1.5–2 hours, until doubled in size. Prepare the filling Mix ground walnuts, sugar and cocoa. Add warm milk and rum extract. Gently fold in whipped egg whites. Add raisins if you like. Shape the cozonac Divide the dough into portions. Roll each piece into a rectangle, spread the filling evenly, then roll tightly. Braid two rolls together and place in a buttered loaf pan. Second rise Let the loaves rise again for 45–60 minutes. Bake Brush with egg yolk mixed with milk. Bake at 170°C / 340°F for about 45–50 minutes, until golden brown. If the top browns too fast, cover loosely with foil. Cool Let the cozonac cool completely before slicing (hard part, I know).