Romanian Cozonac or Colac a Christmas Bread
Celebrate the holidays with Romanian Cozonac or Colac, a sumptuous Christmas bread brimming with tradition and flavor. This rich and aromatic sweet bread is made with a tender, buttery dough infused with vanilla and lemon zest, then swirled with a decadent walnut-cocoa filling for a perfect touch of sweetness and nuttiness. Its braided design or festive wreath shape makes it a stunning centerpiece for any holiday table. Whether served warm with a dusting of powdered sugar or paired with a cup of tea, this time-honored treat is a delightful way to bring a piece of Romanian Christmas tradition to your home. Perfect for gatherings, it’s the ultimate show-stopper for celebrating the season with loved ones!
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Recipe Information
Ingredients
- 1000 grams All-purpose flour
- 250 milliliters Whole milk
- 200 grams Granulated sugar
- 100 grams Unsalted butter
- 5 large Eggs
- 10 grams Dry yeast
- 1 teaspoon Salt
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon zest
- 200 grams Ground walnuts
- 2 tablespoons Cocoa powder
- 100 grams Powdered sugar
- 2 tablespoons Milk (for filling)
- 1 large Egg yolk (for brushing)
- 1 tablespoon Vegetable oil
Instructions
Heat the milk until warm (not boiling). Add 1 tablespoon of sugar from the measured 200 grams and the dry yeast. Mix well and let it sit for 10-15 minutes until frothy.
In a large mixing bowl, sift the flour and create a well in the center. Add the frothy yeast mixture, 4 beaten eggs, sugar, melted butter, vanilla extract, lemon zest, and salt. Mix until a sticky dough forms.
Knead the dough on a floured surface for about 10-15 minutes until smooth and no longer sticky. Alternatively, you can knead using a dough hook in a stand mixer for about 7-8 minutes.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1.5 to 2 hours or until it doubles in size.
While the dough is rising, prepare the filling. In a medium bowl, mix the ground walnuts, cocoa powder, powdered sugar, and 2 tablespoons of milk until you have a thick paste.
Once the dough has risen, punch it down gently and divide it into two equal portions.
Roll out one portion of the dough into a rectangle about 1 cm thick. Spread half of the walnut filling evenly over the surface, leaving a small border around the edges.
Roll the dough tightly into a log, starting from the longer side. Repeat with the second portion of dough and the remaining filling.
Twist the two logs around each other to form a braid, then place the braid into a greased loaf pan or shape it into a wreath for a traditional Colac.
Cover the shaped dough with a kitchen towel and let it rise for an additional 30-40 minutes.
Preheat the oven to 180°C (350°F). Brush the top of the dough with the beaten egg yolk mixed with 1 tablespoon of oil for a shiny finish.
Bake for 35-40 minutes or until the top is deep golden brown and the bread sounds hollow when tapped on the bottom.
Allow the Cozonac to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your festive Romanian Christmas Bread!
Nutrition Facts
Calories |
7606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.9 g | 356% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 1369 mg | 456% | |
| Sodium | 2880 mg | 125% | |
| Total Carbohydrate | 1117.7 g | 406% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 321.4 g | ||
| Protein | 183.9 g | 368% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 894 mg | 69% | |
| Iron | 58.9 mg | 327% | |
| Potassium | 3152 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
