Romanian Sweetbread (Cozonac)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining richness.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans offer a similar texture and flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free alternative with lower calories.

Dissolve yeast in slightly warm milk.

Add flour and combine until smooth. Let rise for 30 minutes.

Whisk egg with sugar and salt until foamy, add flavors and yogurt.

In a planetary mixer bowl, combine flour, starter dough, and egg mixture.

Knead until smooth, forming gluten.

Gradually incorporate butter, then oil and lemon/orange zest.

Wrap dough in foil and refrigerate overnight.

Form 6 rectangular strips of dough. Spread evenly with filling in a thin layer, add pieces of Turkish delight. Roll tightly and seal. Braid three rolls/logs loosely into each traditional Romanian cake loaf. Place the loaves in buttered baking trays. Let rise another 30-45 minutes in the baking trays. Brush evenly the beaten egg and sprinkle sugar on top.

Bake the Romanian cozonac at 180°C for 10 minutes, then at 160°C for another 45 minutes. Do not open the oven for the first 40 minutes. Check readiness with a toothpick. When golden-brown, remove and cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens