Cozonac - wikipedia Cozonac This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( March 2013 ) Cozonac Bulgarian Kozunak with raisins, braided and sprinkled with sugar. Alternative names Bulgarian : козунак Course Dessert Place of origin Region or state Romania Moldova Bulgaria Main ingredients Wheat flour Butter Milk Eggs Sugar Yeast Raisins Rahat Lemon zest Orange zest Walnuts Hazelnuts Vanilla Rum Cookbook : Cozonac Media : Cozonac Cozonac ( Romanian pronunciation : ( kozoˈnak ) ) or Kozunak ( Bulgarian : козунак, Bulgarian pronunciation : ( kozuˈnak ) ), from Greek : κοσώνα ( ' doll ', i.e. `` doll - shaped sweet bread '' ), is a traditional Bulgarian and Romanian sweet leavened bread, which is a type of Stollen. It is usually prepared for Easter in Bulgaria, and mostly for every major holiday ( Christmas, Easter, New Year 's Day, Pentecost ) in Romania and Moldova. The dessert is also known as tsoureki ( Greek : τσουρέκι ), شوريك ( Arabic ), panarët ( Arbërisht ), choreg or chorek ( Armenian : չորեկ ), çörək ( Azerbaijani ), or çörek ( Turkish ). It is a sweet, egg - enriched bread, which is rooted in the cuisines of Western and Central Asia. Such rich brioche - like breads are also traditional in many other countries, such as Hungary and the Czech Republic. Examples of similar breads from other cultures include badnji kruh in Croatian cuisine, folar de páscoa in Portuguese cuisine, brioche in French cuisine, kulich in Russian cuisine, panettone in Italian cuisine, and challah in Jewish cuisine. Cozonac is a sweet bread, into which milk, yeast, eggs, sugar, butter, and other ingredients are mixed together and allowed to rise before baking. In Bulgaria, the kozunak is prepared by adding lemon zest to the dough mixture, just as the Romanian version. The Italian Panettone is very similar to the basic cozonac, the most visible difference being their shapes. In Romania, the recipes for trimmings differ rather significantly between regions. The dough is essentially similar throughout the country ; a plain sweet bread made from flour, eggs, milk, butter, sugar and salt. Depending on the region, one may add to it any of the following : raisins, rahat, grated orange or lemon zest, walnuts or hazelnuts, and vanilla or rum flavor. Cozonac may be sprinkled with poppy seeds on top. Other styles dictate the use of a filling, usually a ground walnut mixture with ground poppy seeds, cocoa powder, rum essence, or raisins. The dough is rolled flat with a pin, the filling is spread and the whole is rolled back into a shape vaguely resembling a pinwheel. In the baked product, the filling forms a swirl adding to the character of the bread. It was the sweet chosen to represent Romania in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006. Contents 1 Origins 2 See also 3 Notes and references 4 External links Origins It is possible that the first cozonac has been made in Ancient Egypt. Perhaps it was sweetened with honey and filled with seeds. The Greeks took from the Egyptians their interest in cuisine, the yeast, and the leavened doughs. Certainly the Greeks have eaten cozonac. They made it with honey, raisins and walnuts. The Greek cozonac is called plakoús ( πλακούς ). Yeast and implicitly leavened breads, such as cozonac, were `` stolen '' from the Greeks by the Romans, where they added dried fruits to the cozonac. At first there were only two varieties called libum and placenta. Libum was a small cake, used as an offering to the gods. Later appeared versions were also consumed by people, not only by the gods. Placenta, more elaborate, is a cozonac made from cheese, raisins and peanuts, which was served with a sweet wine. Although, they took the ready - made yeast from the Greeks and the Egyptians, the Romans were the ones who discovered all the possibilities offered by the yeast added to doughs, thus becoming true masters of pastry. In the Middle Ages, European bakers often made cozonac with dried fruits, because they lasted longer. In Great Britain, the first recipe of cozonac appears in a cookbook in 1718, with the recommendation to be baked in long and narrow forms, a recommendation that remains valid nowadays. The French people, those who in the 19th century added the third kind of meal, the dessert, are those who put forward the cozonac, more than others. Today, this dessert with a long history is prepared mainly in the southeastern European countries, especially in Romania, Moldova and Bulgaria, where it is considered a traditional food. See also Tsoureki Lokum Babka Brioche Challah Stollen Bread pudding Notes and references Jump up ^ Толковìй словарь живаго великорусскаго язîка, Dal ' V.I., IAS, 1869 Jump up ^ Coffee and Sweets Jump up ^ ( in Romanian ) `` Istoria cozonacului '', Revista Flacăra, December 10, 2010 External links Wikimedia Commons has media related to Cozonac. Cozonac recipes and more Cozonac with walnut Cozonac Romanian Cozonac or Colac - a Christmas Bread, mislabeled cozonac but actually a Paskha recipe Cozonac Rosenkrantz Cozonac with cocoa ( ro cozonac cu cacao ) Bread Types Brown bread Chapati Flatbread Injera Multigrain bread Naan Paratha Pitta Quick Rye bread Salt - rising Sandwich bread Soda bread Sourdough Texas toast Unleavened White bread Whole wheat Ingredients Baker 's yeast Barm Calcium propanoate Eggs Fat Flour Flour treatment agent Leavening agent Milk Salt Sugar Water Equipment Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Weighing scales Processes Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No - knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process Uses Bread crumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast Other Breadmaking Baker percentage Bread in Europe History of bread List articles American breads Brand name breads Bread dishes Bread rolls British breads Buns Indian breads Pakistani breads Quick breads Sweet breads Toast dishes Cuisine of Bulgaria Beverages Non-alcoholic beverages Pekmez Sherbet Fermented Beverages Ayran Boza Kefir Beers Beer in Bulgaria ( main article ) Ariana Astika Boliarka Burgasko Kamenitza Ledenika MM Pirinsko Plevensko Shumensko Slavena Stolichno Zagorka Distilled beverages Rakia Konyak Wines Bulgarian wine ( main article ) Breads Katma Pita Pogacha Appetizers and salads Meze ( main article ) Dolma Imam bayalda Ajvar Pindjur Lyutenitza Milk salad Kyopolou Pastirma Sarma Shopska salata Sujuk Turshiya Lukanka Bulgarian yogurt Cheeses Sirene Kashkaval cheese Soups Chorba ( main article ) Bob chorba Lentil soup Shkembe chorba Nettle soup Tarator Dishes Banitsa Patatnik Byurek Gyuvech Stuffed tomatoes Dry meatballs Stuffed apples Smyrna meatballs Mallow with lamb Musaka Kavarma Stuffed bell peppers Stuffed eggplants Stuffed zucchini Eggplant Papucaki Perdeli pilav Pilav Yahniya Grilled meats Kebab ( main article ) Dyoner kebab Kyufte Patladjanen Kebap Shish Kebap Desserts Bulgarian desserts ( main article ) Baklava Garash cake Halva Kurabiya Kyunefe Kompot Kozunak Lokum Mekitsa Palachinki Pekmez Pestil Tikvenik Rice pudding Tulumba Frequent ingredients Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Zucchini Herbs & Spices Black pepper Cinnamon Cumin Dried apricot Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Red pepper Sharena sol Savory Spearmint Thyme Walnut Unique instruments Djezve Kazan Mangal Tava Samovar Chushkopek Related cuisines European Balkan Greek Italian Levantine Mediterranean Ottoman Cuisine of Bulgaria at Wikimedia Commons Bulgaria portal Food portal Drink portal Cuisine of Romania Appetizers & salads Fasole bătută Murături Ouă umplute Salată de boeuf Salată de icre Salată de vinete Salată orientală Varză călită Zacuscă Beverages Afinată Bragă Caisată Cireșată Compot Cornată Horincă Mastică Nechezol Pălincă Rachiu Secărică Socată Turț Țuică Vișinată Zmeurată Breads Colaci Covrigi Cozonac Frigănele Langoși Lipie Pită de Pecica Cheeses Brânză Brânză de burduf Brânză de coșuleț Brânză topită Caș Cașcaval Năsal Penteleu Șvaițer Telemea Urdă Condiments & sauces Arpacaș Borș Cimbru Hrean Leuștean Mujdei Rântaș Șodou Scorcolga Smântână Delicatessen Cabanoș Caltaboș Cârnați Chișcă Crenvurșt Ghiudem Lebar Nădlac sausages Pastramă Pleșcoi sausages Sângerete Sibiu sausages Slănină Șuncă Tobă Desserts Alivenci Amandină Clătită Colivă Colțunași Cornulețe Gogoși Griș cu lapte Halva Kamasutra Kürtőskalács Lapte de pasăre Joffre cake Magiun of Topoloveni Mucenici Papanași Pască Plăcintă Orez cu lapte Rahat Scovardă Sfințișori Ștrudel Vărzar Dishes Ardei umpluți Balmoș Cașcaval pane Ciulama Cocoloși Creier pane Drob Fasole cu cârnați Ghiveci Iahnie Limbă cu măsline Mămăligă Mămăligă in paturi Musaca Ostropel Papricaș / Tokány Pilaf Piftie Plachie Rasol Saramură Sarmale Șnițel Soté de morcovi Tochitură Urs de mămăligă Grilled meats Chiftele Frigărui Mititei Pârjoale Soups Borș de burechiușe Ciorbă Ciorbă de burtă Ciorbă țărănească Ciorbă de perișoare Ciorbă de pește Ciorbă de praz Ciorbă de pui Ciorbă de sfeclă Cuisine of Romania at Wikimedia Commons Romania portal Food portal Retrieved from `` https://en.wikipedia.org/w/index.php?title=Cozonac&oldid=825539617 '' Categories : Christmas food Bulgarian cuisine Easter food Macedonian cuisine Moldovan cuisine Romanian breads Christmas in Romania Sweet breads Yeast breads Hidden categories : Articles with Romanian - 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Question: sweet leavened bread prepared for easter in romania
Answer: Cozonac; Cozonac; Cozonac; Cozonac (Romanian pronunciation: [kozoˈnak]) or Kozunak; Cozonac