15d • Weekly recipes
🍞 Cozonac with Nutella (Romanian Sweet Bread)
Prep time: 45 mins | Rising time: 2–3 hours | Bake time: 45 mins | Makes: 2 loaves
🛒 Ingredients
For the Dough:
1kg Strong white bread flour (sifted)
500ml Whole milk (warm, not hot)
50g Fresh yeast (or 14g dry yeast)
250g Caster sugar
200g Unsalted butter (melted and cooled)
6 Egg yolks (room temperature)
1 tbsp Vanilla extract & Zest of 1 lemon and 1 orange
1 tsp Salt
For the Filling:
400g Nutella (slightly warmed for easy spreading)
Optional: 150g chopped walnuts or hazelnuts for crunch
For the Glaze:
1 Egg beaten with 1 tbsp milk
A sprinkle of raw sugar
👨🍳 Instructions
1. Activate the Yeast
In a small bowl, mix the yeast with 1 tablespoon of sugar and a little warm milk. Let it sit for 10–15 minutes until it becomes foamy.
2. The Mix
In a large bowl (or stand mixer), combine the flour and salt. Create a well and add the yolks, sugar, vanilla, citrus zests, and the yeast mixture. Slowly pour in the warm milk while mixing.
3. The Knead (The Secret Step)
This is where the magic happens. Gradually add the melted butter while kneading. You need to develop the gluten until the dough is elastic and no longer sticks to your hands.
Pro Tip: If kneading by hand, use the "fold and slap" method for about 20–30 minutes.
4. The First Rise
Cover the dough and leave it in a warm, draft-free place for about 1.5 to 2 hours, or until it has doubled in size.
5. Shape and Fill
Divide the dough into four equal balls (two for each loaf). Roll each ball out into a rectangle. Spread a generous layer of Nutella over each, leaving a small border. Roll them up tightly like cigars.
To get that classic look, take two rolls and twist them together like a braid. Place into greased loaf tins.
6. Second Rise & Bake
Let the loaves rise in the tins for another 45 minutes. Brush the tops with the egg wash and sprinkle with sugar.
Bake at 170°C for 45–50 minutes. If the top browns too quickly, cover loosely with foil.
💡 Chef’s Note:
Wait at least an hour before slicing! Cutting into hot cozonac collapses the airy structure you worked so hard to create.
Inside the Passport:
This bread is a bridge between generations. While my grandmother used cocoa and walnuts, the Nutella version is a favorite for the younger guests in the kitchen. Do you prefer yours simple or packed with extra nuts? Tell me your favorite version below! 👇🇷🇴✨
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🍞 Cozonac with Nutella (Romanian Sweet Bread)
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