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Epicurious

Cozonac (Romanian Walnut and Rum Celebration Bread)

Walnut and rum swirl bread on a wood cutting board.
Photo by Jamie Orlando Smith

Cozonac is the traditional Romanian celebration bread for Easter and Christmas—­richer than a brioche and loaded with a rum-spiked walnut filling. My contribution as kitchen helper was to hold down the kneading bowl while my mom lifted the dough in the air and slapped it right back down in the middle. This was her technique for incorporating the butter. In spring, cozonac is baked on the last Thursday before Easter Sunday, creating wonderful aromas in every house and bakery, making your day feel glorious as you scroll through the alleys.

This recipe was excerpted from ‘Carpathia’ by Irina Georgescu. Buy the full book on Amazon.

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