Cozonac (Romanian Walnut and Rum Celebration Bread)

Name: Cozonac
Yield: Makes 2 loaves
Ingredients: ¼ cup (30 g) all-purpose flour; ¼ cup (60 ml) tepid milk; 1 tsp. sugar; 2 tsp. (7 g) active dry yeast; 1½ Tbsp. (15 g active dry yeast); ½ cup (120 ml) tepid milk; 6 egg yolks; ½ tsp. salt; ½ cup (100 g) sugar; 2 Tbsp. rum; 3½ cups (450 g) all-purpose flour; Zest of 1 orange; Zest of 1 lemon; 1 Tbsp. vanilla extract; 7 Tbsp. (100 g) butter, melted; Vegetable oil or sunflower oil, for greasing; 2 egg whites, whisked to very soft peaks; 2 cups (200 g) walnuts, grounds; 3 Tbsp. instant coffee; ¼ cup (20 g) cocoa powder; 2 Tbsp. rum; ¾ cup (150 g) sugar; 1 egg yolk, whisked with 1 Tbsp. milk

By Irina Georgescu

November 23, 2022

Walnut and rum swirl bread on a wood cutting board.

Photo by Jamie Orlando Smith

Cozonac is the traditional Romanian celebration bread for Easter and Christmas—richer than a brioche and loaded with a rum-spiked walnut filling. My contribution as kitchen helper was to hold down the kneading bowl while my mom lifted the dough in the air and slapped it right back down in the middle. This was her technique for incorporating the butter. In spring, cozonac is baked on the last Thursday before Easter Sunday, creating wonderful aromas in every house and bakery, making your day feel glorious as you scroll through the alleys.

This recipe was excerpted from ‘Carpathia’ by Irina Georgescu. Buy the full book on Amazon.

Recipe notes

See Related Recipes and Cooking Tips

13 Holiday Breads to Bake Your Season Bright
German stollen, Finnish pulla, Italian panettone, and Mexican rosca de reyes all rise to the occasion.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Mississippi Mud Cake

This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.

Almost Cannoli Galettes

Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.

Pan-Fried Turmeric Bread (Kubez Kimaaj)

Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

Cardamom Pancakes With Honey Lime Syrup

Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Grasshopper Brownies

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.

Recipe notes

13 Holiday Breads to Bake Your Season Bright