This is the traditional recipe for Romanian walnut roll, also known as cozonac. Cozonac is a very popular Romanian dessert for the Christmas and Easter holidays, but also for other important holidays, important feasts and family events.
Romanian Cozonac Recipe Has Other Fillings Too
Traditionally, the Romanian roll (also known as walnut roll) is filled with a mix of ground walnuts and sugar. However, there are more variations of the cozonac recipe.
Some of the most popular cozonac versions are the ones filled with poppy seeds (ground poppy mixed with sugar), rahat (Turkish delight cut into cubes) and cacao (a cacao powder, sugar and a little water).
Why Make the Romanian Walnut Roll Recipe?
Is super-delicious, let me tell you. More so, each one of these Romanian rolls is amazing, so if you have the opportunity to they them, go for it. If not, here is the Romanian walnut roll recipe below. The recipe here is very old and authentic, and I hope you will make some delicious Romanian cozonac with it.
Let’s get started and bake some cozonac!
Romanian Cozonac Recipe – Wallnut Rolls
- 1 kg flour
- 7 egg yolks
- 4 egg whites
- 300 g sugar
- 250 g butter
- 2 tablespoons oil
- milk as required about 1/2 liter
- 1 tablespoon rum
- 50 g fresh yeast
- 1 teaspoon salt
- Dissolve the yeast in a little lukewarm milk (the milk should not be hot because the yeast is scalding and no longer growing the dough) and a piece of sugar.
- Mix together 3-4 tablespoons of flour with a little boiled milk into a fine paste, in a small pot.
- When the flour paste has cooled down so you can insert your finger inserted in it, add the yeast and then whisk well until you make large bubbles.
- Sprinkle some flour, cover with a clean towel and place in a warm place to continue proofing.
- During this time, rub the yolks with salt, and with the sugar.
- Add the sugar little by little, so it can melt down easier.
- When the sugar has melted completely, the paste is like a frothy cream.
- Whip the egg whites into a fine foam.
- After the yeast as proof enough, pour it over the rest of the flour, after you have previously sifted it.
- Mix thoroughly and add the egg yolks, the whipped egg whites and a little warm milk.
- Knead at least half an hour, by bringing the dough from the edges to the middle.
- Add the oil, the rum, and the melted butter little by little.
- If the dough is too firm, add more warm milk.
- Cover the dough with a clean towel and place it in a warm spot, far from the door or window, and let it rise for the following 2-3 hours.
- Grease your hands with a little butter and take small pieces of dough.
- Make the dough into 9 long strips and knead them three by three, as you would make a braided hair tail.
- Put the knead dough in bread oven pan, and make sure it does not reach half of the pan's height, because it will continue to proof.
- Let the cozonac continue to rise in the pan in a warm spot.
- Then anoint the cozonac with a beaten egg and cover with a generous amount of ground walnuts, sugar and raisins (these are optional), to taste.
- Bake on medium heat for approximately 1 hour, until they turn brown.
- Remove the cozonaci from the pans, and leave to cool down on the counter top.
If you enjoyed this traditional Romanian recipe, the cozonac, we invite you to try another typical Romanian dish, this time a popular Easter Holiday meatloaf: Romanian Drob Recipe.