The recipe you've all been waiting for.
Cozonac is a traditional sweet bread originating from Romania, Moldova and other Balkan countries. It is particularly popular during holidays like Christmas, Easter and New Year’s. Growing up, we were lucky enough to enjoy it year-round. My recipe takes the ever-intimidating and somewhat-complicated steps of Cozonac and simplifies it for you. Consider this your ultimate guide!
What is Cozonac?
Cozonac, also referred to as Babka, is a yeasted, enriched bread, similar in texture and flavor to brioche or challah. It is made with a dough that uses eggs, butter and milk. The dough is highly elastic, allowing it to be rolled, filled and braided before baking, giving Cozonac its iconic marbled appearance when sliced. Baking Cozonac is often a family tradition, passed down through generations.
What sets my recipe apart from the rest?
This Cozonac Recipe has been more critically judged and tested than any other recipe on the blog. This is because it is a remake of my mama’s famous recipe! It has her stamp of approval – which is worth far more than a Michelin star. But let’s get this straight – nothing will compare to my mama’s Cozonac but this comes pretty close.
Why you'll love my recipe.
Mama approved
This recipe sets it apart from any other Cozonac Babka Recipe on the internet because it is approved by the Queen of Cozonac herself, my Mama!
Easy to follow
You know that button at the top of the page that says “Jump to Recipe”? Yeah, please don’t do that. The extensive information in this blog post is for your benefit. If you follow the recipe and method in this post, you will be rewarded with a beautiful, fluffy, traditional Cozonac that will make your Bunica proud on the first try.
Nostalgia
If you’re Romanian, you grew up with this Cozonac around special occasions.
Ingredient notes.
Bread flour
When making bread, I prefer to use bread flour due to it’s high protein content and structure. Read more about the different types of flour here.
Milk
I used whole milk.
Butter
Use high-quality butter. Softened butter is crucial for the success of this recipe. It will incorporate easier into the dough and as a result, give a more buttery, flaky texture.
Eggs
In this recipe, we use the egg yolks in the dough and the egg whites to bind the filling together. No egg is wasted in the making of this amazing bread.
Yeast
This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.
Lemon and orange zest
This combination of lemon and orange zest sets apart a good Cozonac from a great one.
Sugar
My Cozonac Recipe uses less sugar than most but you still get that sweet tooth satisfaction. When I bite into a sweet treat, I want to taste flavors, not sugar!
Walnuts
Local, smaller grocery stores tend to be overpriced. Costco has the best value for walnuts.
Rum extract
A traditional flavor added to the filling.
Turkish delight
Although this part is optional, many traditional variations to this recipe add small bite size pieces of Turkish delight to the filling.
For the rest of the ingredients, please see the recipe index card below!
What is the difference between Cozonac and Babka?
I loosely use these two words interchangeably and although Cozonac and Babka are both enriched, sweet yeasted breads, they differ in their origin, ingredients and preparation methods. Cozonac is a traditional Romanian holiday bread, typically made for Christmas, Easter or other festive occasions. It is deeply rooted in Balkan cuisine. Typically more softer like brioche dough while Babka is slightly denser. Babka originates from Jewish communities in Eastern Europe and typically made for Shabbat.
Equipment needed.
Food processor
Traditionally, a nut grinder is used for grinding the walnuts. It’s a manual device with a hand crank where you grind the nuts into a hopper at the top of the grinder and it falls into the collection container below. For your convenience, a food processor still gets the job done. Allow the toasted nuts to completely cool to prevent them from turning into a paste when processed. Pulse the nuts in short bursts. Do not continuously blend. Pulsing gives you control over the texture and prevents it turning into nut butter.
Stand mixer
Use a stand mixer. The dough needs to be kneaded on low for about 10-12 minutes. If you don’t have one, alternatively, you can knead everything by hand.
Pastry brush
You may already have this in your kitchen. It’s needed to brush the egg yolk wash over the bread before baking.
What type of yeast should I use?
My Cozonac Recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. You can substitute one for the other at a 1:1 ratio but keep in mind, proofing time will differ. If you are a seasoned baker, it will be a little easier to understand the visual cues and know when the dough is ready to use. Both types of yeast act differently and should be treated accordingly. Read more about the different types of yeast here.
How to activate yeast.
If using active dry yeast, first measure 240ml or 1 cup of warm milk from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 5-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the milk and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
What should I serve Cozonac with?
Cozonac is so special on its own, it doesn’t need an accompaniment. Feel free to pair with a cup of tea, coffee or eggnog. Because this recipe makes two large loaves, we like to individually slice and wrap to enjoy throughout the week or share with our friends and family.
Why should I weigh my flour?
Measuring flour may seem like the most basic kitchen task but you’d be surprised how many people don’t know how to measure the right way. Understanding the importance of measuring flour by weight rather than volume is crucial for achieving accurate results in baking.
Unlike other ingredients, flour can significantly change the overall structure, texture and quality of your baked goods, especially bread. This introduction sets the stage for why weight matters when working with flour. Read all about my expert tips in my blog post How to Measure Flour. My number one tip is get a scale. It takes away the guessing game and gives you consistent results every single time. Shop my exact kitchen scale for baking here. (Affiliate link)
How to measure flour without a scale.
Fluff up the flour first
Before measuring, fluff the flour in its container with a spoon or fork by gently stirring it. This helps aerate the flour and prevent it from packing down.
Spoon flour into the measuring cup
No, your liquid and dry measuring cups are not interchangeable! Use a spoon to scoop the flour from the container to the dry measuring cup. Be careful not to shake or tap the measuring cup while scooping as this will settle the flour whiling filling, and will lead to an inaccurate measurement.
Level off the flour
After filling the measuring cup, use a flat edge, like the back of a knife, to level off the excess flour by sweeping it across the top of the cup. Make the flour is leveled with the top rim.
Do not tap or shake the cup
Avoid tapping or shaking the cup to compact the flour, as this can lead to too much flour in the recipe.
Measure at eye level
Just as with measuring liquid in a cup, always check the measurement at eye level to ensure the most accuracy.
How do I roll the dough?
Brioche dough can seem intimidating because it is very buttery and stretchy. Rolling the dough thin enough is key to achieving that iconic marbling but not too thin or you risk excessive cracks during baking.
Step 1
Working with one piece at a time, start out by using your hands to press and form the portion of dough into a small rectangle.
Step 2
Use a a rolling pin to reinforce the shape. Go back and forth between using the rolling pin and gently pulling and guide the dough into a rectangle. The dough is very soft and stretchy. Don’t be afraid to use your hands. Make the rectangle as wide your loaf pan and as long as two loaf pans side by side – about 9 inches by 18 inches. The picture doesn’t make the size seem big but it’s fairly large. See photo for reference!
Step 3
Do not pull against the point of resistance or you risk tearing the dough. You need to roll it out much thinner than you are familiar with in order to achieve those iconic layers of filling. Think cinnamon roll dough but thinner. Dust lightly with flour as needed but not too much or else it gets hard to roll.
How to make Cozonac (Babka).
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Prepare the dough
Brioche dough requires love and care. Use a scale to get exact results as you see in my photos and videos. The dough is initially sticky – this is normal and is what makes a great Cozonac. Oil your fingers for easy handling. Then, shape into a ball, transfer to a lightly greased bowl and let it rise until doubled in size.
Make the filling
The more in advance you make the filling, the thicker it becomes. This is because the ground walnuts absorb the surrounding liquid. Stir in small amounts of milk until the texture is spreadable but not runny. See recipe card for full details.
Roll and fill
Use a scale to divide the dough into 4 equal pieces. Starting with one piece at a time, roll into a large rectangle, spread the filling, leaving a small border around the edges. Starting on the shorter side, roll tightly into a log. DO NOT roll from the longer side or you will have trouble fitting the bread in the pan. Pinch the seams together. Repeat with the remaining filling portions and dough pieces. Then, take two logs and twist them together.
Second rise
Let the shaped dough rise until puffing – this can take anywhere between 45 to 60 minutes, depending on the warmth of the kitchen.
Bake
Brush the tops of the Cozonac with beaten egg yolks only for a golden finish. Bake for 48-50 minutes until deep brown. Do not under-bake due to dark color but also do not over-bake as it will continue to bake when removed from the oven!
How to make the filling.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Step 1
Roast walnuts at 300°F for 10-15 minutes until toasty and fragrant. Set aside to cool.
Step 2
Wait until the nuts have cooled before this next step. Then, add to a food processor and pulse for 5 seconds at a time for up to one minute until finely ground and no big chunks are seen.
Step 3
In a separate large bowl, use an electric hand mixer and whisk the egg whites until white and bubbly with soft peaks.
Step 4
Then, add the finely ground walnuts to the whipped egg whites, along with cocoa powder, sugar, milk, rum extract and vanilla extract. Use a rubber spatula or spoon to fold the ingredients together until combined with a rich, chocolate color.
Note: The more in advance you make the filling, the thicker it becomes. This is because the ground walnuts absorb the surrounding liquid. Stir in small amounts of milk until the texture is spreadable but not runny. See recipe card for full details.
How to braid Cozonac (Babka).
Step 1
Place two logs parallel to one another.
Step 2
Take the bottom portion of one log and twist over the other log, creating the first braid.
Step 3
Do this with the top portion to create three twists. Press the two ends of the newly, braided loaf together with your palms. Place the braided loaf in the prepared loaf pan. Repeat with the remaining two logs.
What is the best loaf pan to use?
For your convenience, I tested this Cozonac Babka Recipe many times to make sure it bakes and fits perfectly into a standard, 1lb. loaf tin. It’s also the same loaf pans I use for my Easy Sandwich Bread and Brown Butter Banana Bread recipe too. (Shop my affiliate link here)
What other fillings can I use for Cozonac (Babka)?
You can replace the filling in this Cozonac recipe with Nutella, chocolate ganache, jams or preserves, poppy seed paste or add dried fruit and nuts. You can even try making the viral Dubai chocolate but in babka form!
Why is my dough not rising?
There is nothing more frustrating than dough that refuses to rise. Below are four common reasons why your dough is not rising and practical solutions to get your dough back on track.
Yeast issues
The problem
Yeast is the driving force behind the rise but if it’s expired, stored improperly or not activated correctly, you dough won’t rise.
How to fix it
Check freshness. Store yeast in a dry cool place and check the expiration date. Opened yeast should be stored in the refrigerator. Mix your yeast with warm milk or water and a pinch of sugar. Within 5-10 minutes, it should foam. No foam? The yeast is dead – replace it!
Temperature problems
The problem
Babka dough is sensitive to temperature. If it’s too cold, the yeast slows down or stops working entirely.
How to fix it
Create the ideal environment for the dough to rise. Typically, your kitchen counter should be just fine! If your kitchen is drafty, use the oven method. Place the bowl wrapped in plastic wrap and covered with a tea towel in the oven with the light turned on and the oven off. It usually gives off enough warmth in the oven to create the ideal environment for proofing.
Too much sugar or salt
The problem
Excess sugar can dehydrate yeast and too much salt can inhibit yeast activity.
How to fix it
Follow the recipe and measure precisely. My dough recipe is less sweet than most. Mix the salt and sugar in the dry ingredients before adding the yeast. This helps the yeast avoid direct contact with the salt during activation.
Undeveloped gluten
The problem
In order for the dough to rise, it requires a well-developed gluten network to trap air and rise. Insufficient kneading results in flat dough.
How to fix it
Knead properly and be patient. Enriched doughs with eggs and butter take longer to knead, My recipe requires 8-10 minutes of kneading. Knead until the dough is smooth, elastic and tacky but not too sticky. And most importantly, give the dough enough time to rise. Sometimes dough simply just needs more time.
Watch the full tutorial video on YouTube.
Expert tips from my test kitchen.
“Mis en place”
Translated as “everything in its place” or “put in place” in French, this culinary term refers to preparation and organization of ingredients and equipment before baking or cooking. It ensures the entire process is smooth and quicker. Especially when trying recipes for the first time, this is a great standard practice to follow.
Weigh your ingredients
To ensure the same accuracy of the results you see on the screen, please use a kitchen scale. Read more about How to Measure Flour with and without a scale.
You need to knead
Enriched dough requires a well-worked network of gluten. In order to achieve that buttery, bakery style rise and taste, do not rush the kneading process. Follow the recipe as directed.
Can I freeze Cozonac?
Yes! Once the loaf is cooled, slice and wrap tightly in plastic wrap, then parchment paper and place in a freezer friendly bag. Freeze for up to 3 months. Thaw at room temperature or reheat in the oven.
How to store leftovers.
Because this recipe makes two large loaves, you are more likely than not to have leftovers. Enriched doughs like Cozonac have the potential to dry out. Try my fool-proof method of wrapping it tightly and completely in plastic wrap. It has never failed me yet!
Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
Cozonac Recipe
Equipment
- 2x 1 lb. loaf pans
- 1x stand mixer
- 1x food processor
Ingredients
For the dough:
- 5 ½ cups bread flour
- 1 ½ cups warm milk
- 1/2 cup granulated sugar
- 5 egg yolks - save the egg whites
- 6 Tablespoons softened butter unsalted
- zest of 1 large orange
- zest of 1 small lemon
- 2 ½ teaspoons instant yeast see note for active dry yeast
- 1/2 teaspoon sea salt
For the tops:
- 2 large egg yolks for brushing over the tops
- 2 Tablespoons butter for greasing the loaf pans
For the filling:
- 4 cups walnuts roasted and finely ground
- 1/2 cup granulated sugar
- 5 egg whites
- 2 Tablespoons Cocoa powder
- 2 Tablespoons milk
- 2 teaspoons rum extract
- 2 teaspoons vanilla extract
Instructions
- Please go back and read through my blog post, step by step photos, expert tips and ingredient notes. This additional information is for your benefit! Please toggle back from US Customary to Metric conversion in my ingredients section above to follow the metric conversion of my dry and wet ingredients. If you don't have scale, use the fork and fluff method to properly measure flour. Too much flour = a dry cozonac!
Make the dough.
- To a large stand mixer bowl, add flour, sugar, zest of orange and lemon, instant yeast and sea salt. Note: When you are zesting your citrus, do not zest past the color. The white rind is very bitter.5 ½ cups bread flour, 1/2 cup granulated sugar, zest of 1 large orange, zest of 1 small lemon, 2 ½ teaspoons instant yeast, 1/2 teaspoon sea salt
- Using the dough hook attachment, turn on the mixer and slowly add egg yolk, milk and softened butter. Knead on medium-low speed for 10-12 minutes until the dough is soft, smooth and elastic. The dough is initially sticky - this is normal and what makes a great Cozonac. Oil your fingers for easy handling.1 ½ cups warm milk, 5 egg yolks - save the egg whites, 6 Tablespoons softened butter
- Form the dough into a ball with your hands and transfer to a large bowl. Lightly coat the bowl and dough with oil, cover with plastic wrap and tea towel. Let it rise for 1 ½ to 2 hours until doubled in size. Don't go by the clock only, keep your eyes on the dough and its growth.
Make the filling:
- When the dough is rising, make the filling. Roast walnuts at 300°F for 10-15 minutes until toasty and fragrant. Set aside to cool. Then, add walnuts to a food processor and pulse at 5 second intervals for up to one minute until finely ground and no big chunks are seen. This finely ground texture makes the filling easily spreadable. Note: Do not grind the walnuts while they are still warm or you risk making walnut butter. Pulse at 5 second intervals for up to one minute until finely ground and no big chunks are seen.4 cups walnuts
- In a separate large bowl, use an electric hand mixer and whisk the egg whites until white and bubbly with soft peaks.5 egg whites
- Then, add the finely ground walnuts to the whipped egg whites, along with cocoa powder, sugar, milk, rum extract and vanilla extract. Use a rubber spatula or spoon to fold the ingredients together until combined into a rich, chocolate color and spreadable consistency.Note: If you make the filling too far in advance, the walnuts absorb the surrounding liquid over time, causing it to thicken. If the filling is thick to spread, you can add small amounts of milk and mix until desired spreadable texture but not runny.1/2 cup granulated sugar, 2 Tablespoons Cocoa powder, 2 teaspoons rum extract, 2 teaspoons vanilla extract, 2 Tablespoons milk
Roll and fill the dough.
- Butter the inside edges and bottoms of two loaf pans and set aside. Punch the dough down and place on a dry, clean surface. Lightly flour as needed.2 Tablespoons butter
- Place the dough on a kitchen scale and divide that number into 4 equal pieces. This recipe makes 2 large loaves. You will use 2 pieces per loaf.
- Working with one piece at a time, start out by using your hands to press and form the portion of dough into a small rectangle. Use a a rolling pin to reinforce the shape. Go back and forth between using the rolling pin and gently pulling and guide the dough into a rectangle. The dough is very soft and stretchy. Don't be afraid to use your hands. Make the rectangle as wide your loaf pan and as long as two loaf pans side by side - about 9 inches by 18 inches. Note: You need to roll it out much thinner than you are familiar with in order to achieve those iconic layers of filling but not too thin or you risk excessive cracks during baking. You should roll out the dough enough so you barely see through it. Lightly dust with flour as needed. See photo for reference!
- Divide the filling into four equal portions. Use a flat edge spatula to thinly spread one portion of filling onto the rolled out dough, leaving a small border on the edges. DO NOT roll from the longer side or you will have trouble fitting the bread in the pan. Starting on the shorter side, tightly roll into a log, pinch the seams together. Once pinched, gently roll back and forth to reinforce the seams together. See photo for reference! Set aside and repeat 3 more times for a total of 4 logs.
- For full, step by step photo of the braiding process, go back to the blog post. Place two logs parallels to one another. Take the bottom portion of one log and twist over the other log, creating the first braid. Do this with the top portion to create three twists. Press the two ends of the newly, braided loaf together with your palms. Place the braided loaf in the prepared loaf pan. Repeat with the remaining two logs.
Let it rise.
- Cover with plastic wrap and let it rise until puffy - this can take anywhere between 45 to 60 minutes, depending on the warmth of your kitchen.
Bake.
- While the loaves are rising, preheat the oven to 350°F / 176°F. When the loaves are ready to bake, brush the tops well with beaten egg yolks for a golden finish. Discard any leftover egg yolk.2 large egg yolks
- Bake for 48-50 minutes until deep brown. It is normal for the sides of the loaf to crack during the baking process. Do not under-bake due to dark color but also do not over-bake as it will continue to bake when removed from the oven! Leave in the pan for 15 minutes before removing to cool on a baking rack. Note: Just like my Brown Butter Banana Bread Recipe, I like to alternate the loaves cooling on their sides so the center doesn't sink in. See photo for reference!
Video
Notes
- If using active dry yeast, first measure 240ml or 1 cup of warm milk from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 5-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the milk and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
- The more in advance you make the filling, the thicker it becomes. This is because the ground walnuts absorb the surrounding liquid. Stir in small amounts of milk until the texture is spreadable but not runny. See recipe card for full details.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
Made it the first day the recipe was posted I was so excited to try it! All my 10 plus years of marriage I have been trying different cozonac recipes to try to find the perfect one we were looking for. This turned out the best!
This has to be the best review I’ve ever received! Thank you for trusting my recipes! 🙂
This cozonac is the best of one, reminds me of my Grama’s cozonac!! So fluffy!
Thank you, Victoria! We’re so happy you enjoyed our recipe. 🙂
This Cozonac recipe is a fantastic guide for making traditional Romanian sweet bread, perfect for the holidays. The video and step-by-step photos simplify the process, making what can be a tricky bake super approachable. The dough gets SO SO fluffy!!!! thanks to easy-to-follow instructions on handling and twisting. The video and pictures are super helpful, guiding you through each step so even if you’re new to baking, you’ll nail it. Highly recommend for anyone looking to bake something special with clear, effective guidance.
We feel very honored – thank you for such a lovely review! We’re so happy you had a great experience with our Cozonac recipe. It went through extensive testing for this moment. 🙂
This cozonac is so good for coffee or tea,I love everything about it,perfect amount of sugar and rum,amazing recipe ,u have to try it
Thank you for the lovely review, Marianna! We’re so happy to hear you enjoyed our recipe. 🙂
Thank you for getting this recipe out!!! I can’t tell you how many times I’ve been asked for this!! People thought I was purposely gatekeeping it! Whew! Side note, this recipe is IT. I mean, so so delicious and fluffy! Thank you for this one!! It’s a winner in our house!!!
This is the kind of reviews we love to hear! Thank you for loving our Cozonac as much as we do. 🙂
this was the best cozonac I’ve tried in a long time, the perfect amount of orange taste and the nuts a little crunchy, the dough so soft and yummy… and the smell that filled the house…delightful…10/10
Thank you for such a lovely review, Doris. We’re so happy you enjoyed our recipe! 🙂
Wow. Was not planning to enjoy this as much as I did. This will be my new secret weapon for when guests come over.
Thanks, Dae! We’re happy you enjoyed our recipe. 🙂
Love this recipe!
We’re happy you enjoyed our recipe. Thank you!
This is the best cozonac I’ve ever had! 10/10
Thank you for the love, Han! We’re happy you enjoyed our recipe.
It was absolutely delicious!! Four delicious cozonaci on the first try! So happy we doubled the recipe. Totally recommend this recipe! It’s so nice that you have both US and metric systems.
Hi Ligia, Thank you so much for your lovely review! We are thrilled to hear it was a big hit! 🙂
Love it❤️❤️❤️❤️
You are so talented
Thank you, Delia! We appreciate the love! 🙂
This was delicious! Highly recommend making it 🙂
Thank you, Esti. We’re so happy you enjoyed our recipe. 🙂
Amazing recipe and so easy to make. Hubby said it is the best cozonac he’s ever had 5* for sure
It’s a very special recipe for us and we’re happy to hear you and your family are enjoying it too! 🙂
Very much ❤️