Title: Easter bread
Content:  A Kozunak is the traditional Easter bread in Bulgaria, kulich is one of different traditional Russian paska Easter breads. Kolach is a traditional Czech bread made at Christmas in the shape of a ring. Usually, three rings are stack on top of each other to represent the Holy Trinity. Ukrainian Easter breads are also called paska, where often a rich, white bread is served and decorated on the top with symbols, including crosses, flowers, braids, wheat, or other designs representing aspects of Orthodox and Eastern Catholic faith. Romania and Moldova also have a traditional Easter pastry called Pască (The term Pasca is "Easter" in the Eastern Orthodox faith, similar to Pâques in French. It is derived from the Hebrew pesah). The Romanian Pască is made with cheese (and may also include fruits, nuts, or chocolate for decoration). It is usually found alongside another traditional sweet bread which Romanians make for Easter and Christmas called Cozonac.
Title: Easter bread
Content:  In many European countries, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to Byzantium and the Orthodox Christian church. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts that mention this type of special food. It is also widely known that sweetened bread desserts similar to panettone were a Roman favorite.
Title: Christmas in Romania
Content:  During Christmas, Romanians bake or buy various special dishes, including desserts and sweets. Romanians most usually bake Cozonac (spongecake), a kind of Panetone made of flour, yolks, yeast and many other ingredients, flavors, condiments and additions. There are several types of spongecakes, with hundreds of recipes. You can either knead it for hours to be ready in 6 hours, or you can let it rise for 12 hours to avoid kneading it. You can fill the sponge cake with walnuts, cocoa, raisins, Turkish delight and in Transylvania: poppy seed paste (cozonac cu mac). Plates heaped with small pastries and cakes (corni și baclava) are prepared to serve to carollers when they call. A molded vegetable and chicken salad held together with mayonnaise and decorated with olives and boiled eggs are often prepared. It is called Salată de boeuf from the French, although it usually does not contain beef. Other Christmas dishes include piftie, sarmale, and pork dishes.
Title: Romanian cuisine
Content:  minced offal (heart, liver, lungs), lamb meat and spring onions with spices, wrapped in a caul and roasted. The traditional Easter cake is pască, a pie made from yeast dough with a sweet cottage cheese filling at the center. Romanian pancakes, called clătite, are thin (like the French crêpe) and can be prepared with savory or sweet fillings: ground meat, cheese, or jam. Different recipes are prepared depending on the season or the occasion. Wine is the preferred drink, and Romanian wine has a tradition of over three millennia. Romania is currently the world's ninth largest wine producer, and recently the export market 
Title: Worldwide breakfast
Content:  The traditional Romanian breakfast is milk, tea or coffee alongside (toasted) bread with butter or margarine and on top of it, honey or fruit jams or preserves. Sometimes the buttered bread is served savory instead of sweet, in which case the Romanians add cured meats, salami, or cheese. Another option is to spread on a slice of bread some liver pâté. In recent years, Romanians have also started to serve cereal with dried fruits and milk instead of the traditional breakfast, though that is not yet very widespread. According to a 2014 study, 35% of Romanians eat cooked dishes such as omelet or fried eggs and 15% eat sandwiches. Most people drink coffee and 67% serve Turkish coffee (made in an ibrik), though more and more people are starting to use drip or filter coffee. While crêpes served with fruit preserves, jams, or cheese have traditionally been served as desserts, in recent years more Romanians have started to have them as breakfast during weekends.
Title: Culture of Romania
Content:  served along with mămăligă and wine ("so that the pork can swim"); and tobă (head cheese). The meal is sweetened with the traditional cozonac (sweet bread with nuts, poppy seeds or lokum – rahat in Romanian, known in English as Turkish delight). Lamb is traditional for Easter; the main dishes are borș de miel (lamb sour soup), roast lamb, and drob – a cooked mix of offal, meat and fresh vegetables, which is quite similar to Scottish haggis, served with pască (a pie made with cottage cheese) as a sweetener. Wine is the main drink and has been a tradition for over three millennia. 
Title: Cozonac
Content:  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. In North Macedonia, the Macedonians for Easter traditionally bake a sweet bread called with sultanas and raisins in the shape of a girl's plated hair, a braid. That is why the name of this traditional Easter bread is derived from the Bulgarian word for hair-коса/kosa. There is also the straw plated mat Macedonians in the past used to lay on the ground to sleep upon called Rogozina or Ruguzina. In Romania, the recipes for trimmings differ rather significantly between 
Title: Bread in Europe
Content:  In Latvia, rye bread (rudzu maize) has been a national food staple for centuries and is included in the Latvian Culture Canon. The bread is similar to a Russian or German black bread and is made from coarse rye flour, malt and caraway seeds and traditionally baked in a wood-fired oven. The leftover rye bread is used to make the Layered rye bread desert (rupjmaizes kārtojums). Another popular type of bread is the sweet and sour bread (saldskābmaize) made from finely ground rye flour and caraway seeds. Fried rye bread with garlic (ķiploku grauzdiņi) and mayonnaise is often served as a starter in restaurants and bars. White bread (baltmaize) was considered a delicacy and was only eaten on festive occasions.
Title: Layered rye bread
Content:  Layered rye bread (Rupjmaizes kārtojums) is a traditional Latvian dessert made from rye breadcrumbs, blackcurrant or lingonberry jam, and whipped cream. It is topped off with grated dark chocolate and/or cinnamon and often served with fresh berries and cottage cheese ice cream. Layered rye bread similar in appearance and construction to the trifle of the British Isles, and is sometimes called rye bread trifle or Latvian ambrosia. Layered rye bread is an iconic Latvian food, and is considered one of the national dishes. It was the sweet chosen to represent Latvia in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.
Title: Easter traditions
Content:  In Poland, white sausage and mazurek are typical Easter breakfast dishes. The butter lamb (Baranek wielkanocny) is a traditional addition to the Easter meal for many Polish Catholics. Butter is shaped into a lamb either by hand or in a lamb-shaped mold.

Question: sweet leavened bread prepared for easter in romania?
Answer: Kozunak.
Cozonac.