Cozonac,traditional moldovan Easter Bread

Activate the yeast with a tablespoon of flour, a tablespoon of sugar, and a splash of warm milk.

Mix well until smooth and without lumps.

Once bubbles form, add egg yolks, a pinch of salt, and brown sugar.

Add lemon zest and orange zest from one orange and one lemon.

Add about one teaspoon of vanilla extract and the activated yeast mixture.

Mix until the mixture is thick and bubbly.

Ensure the milk is warm before mixing.

Knead the dough by hand, adding half of the melted butter, then the other half, kneading for about 6 minutes until it does not stick to your fingers.

Cover the dough with a clean kitchen towel and let it rise for two hours.

Turn the dough onto a working area and split it into four chunks to make two cozonacs.

Sprinkle flour and roll out the dough as thin as possible.

Spread Nutella evenly on the rolled dough.

Add pecans or your favorite nuts and roll it up carefully.

Repeat the process with the other chunk of dough, using chocolate or cocoa powder mixed with sugar and butter, and add nuts.

Roll it up and place the two rolled pieces on top of each other to braid them.

Place the braided dough into a loaf pan lined with parchment paper and let it rise for one hour.

Brush the top with an egg wash and sprinkle with poppy seeds if desired.

Bake at 350 degrees for 45 minutes or until golden brown.

Equipment Needed

Allergens