Romanian Cozonac Sweet Bread with Walnuts and Raisins

Name: Romanian Cozonac Sweet Bread with Walnuts and Raisins
Prep time: 35 min
Cook time: 45 min
Total time: 220 min
Yield: 1 large loaf, 10 to 12 slices
Cuisine: Romanian
Ingredients: 500 g bread flour, plus extra for kneading; 7 g instant dry yeast; 200 ml warm whole milk; 150 g sugar; 3 whole large eggs, room temperature; 180 g unsalted butter, softened; 1 tsp vanilla sugar or vanilla extract; 1/2 tsp salt; 100 g chopped walnuts, optional; 100 g raisins, optional; 1 whole egg, beaten, for glaze

Romanian celebratory bread enriched with milk, eggs and butter, with optional fruit and nuts.

By Hez ArslanUpdated October 2, 2026

Total 3 hr 40 minMakes 1 large loaf, 10 to 12 slices

Jump to Recipe

Cozonac is a rich, braided Romanian sweet bread traditionally served for celebrations. This version uses the source’s milk, eggs, butter and yeast with optional walnuts and raisins, but clarifies the dough sequence and proofing. Let the loaf cool before slicing; the crumb sets as it rests. The formula has not been kitchen-tested, so treat the rise and bake times as visual guides. Warm milk until just lukewarm; stir in yeast and 1 teaspoon of the sugar, then stand 5 to 10 minutes until foamy. Whisk flour, remaining sugar and salt; add eggs, vanilla and yeast mixture, and knead until a soft dough forms. Add softened butter a tablespoon at a time, kneading until absorbed and elastic; knead in walnuts and raisins if using.

Romanian Cozonac Sweet Bread with Walnuts and Raisins

How to tell when it is ready

Proof 45 to 60 minutes until puffy; brush with egg and bake at 180°C (350°F) for 35 to 45 minutes, tenting if browning too fast; cool fully.

Tips

Warm milk until just lukewarm.
Whisk flour, remaining sugar and salt.
Add softened butter a tablespoon at a time, kneading until absorbed and elastic.
Cover and rise in a warm place until doubled, about 1 1/2 to 2 hours.

Troubleshooting

If dough is sticky, knead with lightly floured hands rather than adding lots of flour.
If top browns early, tent loosely with foil.

Substitutions

Use pecans in place of walnuts.
Use active dry yeast after blooming it in the warm milk.

Variations

Use orange zest in the dough.
Replace raisins with dried cranberries.

Serving suggestions

Serve thick slices with coffee or tea.
Add butter while the bread is warm.
Offer with fresh berries.
Dust cooled loaf with icing sugar.

Make ahead

Prepare the measured ingredients in advance. Keep wrapped at room temperature up to 2 days, or freeze slices for up to 2 months.

Storage

Keep wrapped at room temperature up to 2 days, or freeze slices for up to 2 months.

Food safety

Check the loaf center is fully baked before cooling; do not slice hot enriched bread.

Frequently asked questions

How do I know romanian cozonac sweet bread with walnuts and raisins is ready?

Proof 45 to 60 minutes until puffy; brush with egg and bake at 180°C (350°F) for 35 to 45 minutes, tenting if browning too fast; cool fully.

How should I store romanian cozonac sweet bread with walnuts and raisins?

Keep wrapped at room temperature up to 2 days, or freeze slices for up to 2 months.

Serve thick slices with coffee or tea. Keep wrapped at room temperature up to 2 days, or freeze slices for up to 2 months.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Romanian Cozonac Sweet Bread with Walnuts and Raisins