harddessertvegetarianCC0 1.0 Universal
Traditional Walnut & Cocoa Sweet Bread (Cozonac)
Fluffy, fragrant sweet yeast bread swirled with a rich, aromatic filling of ground walnuts, pure cocoa, and lemon zest.
Prep
45 min
Cook
45 min
Total
90 min
Ingredients
12servings
- All-purpose or bread flour500 g
- Warm milk250 ml
- Active dry yeast10 g
- Granulated sugar120 g
- Egg yolks3 piece
- Melted unsalted butter80 g
- Ground walnuts200 g
- Unsweetened cocoa powder25 g
- Fresh lemon zest1 tsp
- Vanilla extract1 tsp
- Fine salt1 pinch
Preparation Steps
1
Dissolve yeast with 1 tablespoon sugar in 50 ml warm milk and let rest in a warm spot for 10 minutes until frothy.
10 min timer
2
Sift flour into a large bowl, add salt, egg yolks beaten with sugar, vanilla, lemon zest, remaining warm milk, and activated yeast mixture.
3
Knead dough vigorously while gradually incorporating melted warm butter for 15 minutes until smooth, elastic, and non-sticky.
15 min timer
4
Cover dough with a clean towel and let rise in a draft-free warm place for 50 minutes until doubled in size.
50 min timer
5
For filling, combine ground walnuts with cocoa, 50 g sugar, and 50 ml warm milk until a smooth, spreadable paste forms.
6
Roll dough into a rectangle, spread walnut-cocoa filling evenly, roll tightly, and place in a parchment-lined loaf pan.
7
Let rise in the pan for 20 minutes, brush top with beaten egg, and bake at 175°C for 45 minutes until golden brown and a skewer comes out clean.
45 min timer
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Provenance & Public Domain Audit
Source: USDA Extension Traditional Hearth Breads / Public Domain Cookery Archives (U.S. Department of Agriculture / National Agricultural Library)
Legal status: Public Domain - Works of the United States Government (17 U.S.C. § 105) / CC0 1.0 Universal • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
