Cozonac

(Kozunak)

Cozonac is a traditional type of sweet bread that is usually consumed during festive events such as Christmas and Easter. Although it visually looks like a loaf of bread, it is considered a cake, and is usually made with flour, sugar, milk, cocoa, eggs, nuts, and sometimes raisins.

In Bulgaria, the dish is commonly known as kozunak and it's only prepared for Easter. Even though it smells heavenly when it is taken out of the oven, the cake is traditionally served only when it's fully cooled. Cozonac is typically accompanied by a cup of warm coffee, tea, or milk.

Romania

Bulgaria

Recipe variations

4.6
Cozonac
READY IN 5h 40min
This recipe shows how to prepare coznac the traditional way, with a rich, yeasted dough flavored with vanilla, lemon, and orange. In this case, the filling is made with walnuts and cocoa.
4.2
Kozunak
READY IN 5h 40min
This recipe is taken from the official website of the Bulgarian Ministry of Tourism (bulgariantravel.org). It shows the traditional way of preparing kozonak, a rich and yeasted sweet bread flavored with lemon. You can opt between shaping it either as a braided loaf or a braided round loaf, and you can also, if desired, knead the raisins or rahat into the dough.

Cozonac Authentic recipe

PREP 2h

COOK 1h 10min

proofing time 1h 30min

RESTING 1h

READY IN 5h 40min

This recipe shows how to prepare coznac the traditional way, with a rich, yeasted dough flavored with vanilla, lemon, and orange. In this case, the filling is made with walnuts and cocoa.

VIEW RECIPE

WHERE TO EAT The best Cozonac in the world (according to food experts)

Gastropedia and 4 other food critics.

"Definitely drop by Chocolat to see what it means to eat a cozonac frosted with chocolate."

Restina.net and 3 other food critics.

"Nut-plentiful, honey, lemon and cocoa cozonac. Equally tasty. You're welcome!"

Verónica Martínez and 3 other food critics.

"By the way, the name of the mother of the buns is no coincidence, here you can taste a delicious Cozonac."

Oana Vladescu and 2 other food critics.

"Bacania Veche - because it has become a tradition. They are so sympathetic and flexible to customer requests, and they make cozonacs with soy milk and no butter for those intolerant to dairy."