Cozonac Cu Nuca





Yield 1 loaf





Step 1: Preparing the dough

  1. Mix butter, milk (save 1/4 cup of milk) and sugar in a saucepan and place it over medium heat until butter is melted. Let it cool until just warm.
  2. Now add the beaten eggs and lemon zest.
  3. Put the sugar and yeast in a bowl and mix it with the (warmed) reserved milk. Mix well and allow to stand for a few minutes.
  4. Put the white flour into a bowl and sprinkle the salt on top. Then pour the yeast mixture over as well as the milk and eggs mixture and mix well into the flour.
  5. Get kneading! You’ll need to knead the dough for about 10 minutes, until it’s no longer sticking to your hands.
  6. Place dough into an oiled bowl and cover with a clean towel or some foil.  
  7. Leave it in a warm place to rise until it's doubled in size. This should take about an hour.

Step 2: Preparing the walnut filling

  1. Heat the milk and sugar over a medium heat.
  2. Add the ground walnuts and stir for 10 minutes, until mixture is thickened.
  3. Remove from the heat and add cocoa and lemon zest. Set aside and let it cool.

Step 3: Constructing the loaf

  1. Cut the ball of dough in half.
  2. Roll each ball out onto a floured flat surface to make a long oval-rectangular shape.
  3. Spread the walnut mix over the dough, evenly, keeping away from the edges.
  4. Roll the dough into a tube along its longer edge.
  5. Take both tubes, pinch them together at their ends and roll them into a double spiral, one around the other.
  6. Place in a pre-oiled and floured loaf tin.
  7. Leave the dough to rise in the tin for another hour. During this time it will expand to fit the tin and will look more like a loaf.
  8. Brush the top of the loaf with a beaten egg.
  9. Bake for in a preheated oven (350F) for 40-45 minutes or until golden on top.
  10. When the cozonac has cooled a little, remove it from the tin and allow to cool completely, preferably for several hours.

Cuisine Romanian

Recipe by Arousing Appetites: Home to the Serious Cook at