Rumanian Easter Bread
Celebrate the spirit of Easter with Rumanian Easter Bread, a traditional sweet bread known for its rich, fluffy texture and irresistible walnut-cocoa filling. This time-honored recipe combines the warm, comforting flavors of vanilla and lemon zest with a decadent swirl of ground walnuts and cocoa powder, making every bite a delightful treat. With a perfectly golden crust achieved through a glossy egg wash and a tender crumb created by careful kneading and rising, this bread is as beautiful as it is delicious. Ideal for festive gatherings or as a centerpiece on your Easter table, this homemade bread is a labor of love that rewards with its unparalleled flavor and heartwarming aroma. Perfectly suited for brunch spreads or served with a cup of coffee, it's a must-try recipe that brings old-world charm to your modern kitchen.
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Recipe Information
Ingredients
- 6 cups all-purpose flour
- 1.5 cups whole milk
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 4 large eggs
- 2.25 teaspoons active dry yeast
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 cup walnuts (ground)
- 2 tablespoons cocoa powder
- 0.5 cup powdered sugar
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
In a small bowl, warm the milk until lukewarm (approximately 105–115°F). Add 1 tablespoon of sugar and the active dry yeast. Stir gently and let it sit for 10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Set aside.
In a separate bowl, cream together the butter and the remaining sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest.
Make a well in the center of the flour mixture. Pour in the yeast mixture and the butter mixture. Mix until a dough begins to form.
Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Add a little flour if the dough is too sticky but avoid adding too much.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1.5–2 hours, or until it doubles in size.
While the dough is rising, prepare the filling. Combine the ground walnuts, cocoa powder, and powdered sugar in a bowl. Add a few tablespoons of warm milk until the mixture forms a paste.
Once the dough has risen, punch it down and divide it into two equal parts. Roll out each part into a rectangle on a floured surface.
Spread half of the walnut filling onto each rectangle, leaving a 1-inch border around the edges. Roll each rectangle tightly into a log, pinching the seams to seal.
Grease a 9x5-inch loaf pan and place one of the rolled dough logs into the pan. Repeat with the second log if you’re using another pan.
Cover the loaves with a towel and let them rise again for 30–45 minutes until puffy.
Preheat the oven to 350°F (175°C).
In a small bowl, whisk the egg and water together to make an egg wash. Brush the tops of the risen loaves with the egg wash.
Bake the loaves in the preheated oven for 35–45 minutes, or until golden brown and a skewer inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pans for 10 minutes. Then transfer the loaves to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
5396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1098 mg | 366% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 854.0 g | 311% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 282.8 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 836 mg | 64% | |
| Iron | 42.8 mg | 238% | |
| Potassium | 2489 mg | 53% | |
*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.
