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Cozonac () or Kozunak ( ) is a sweet yeast dough that can be used to make different traditional holiday breads and cakes. Often mixed with raisins or nuts, it can be baked as a loaf or rolled out with fillings like poppy seed or walnuts. It is common throughout Southeastern Europe in countries such as Bulgaria, Moldova, Romania, Serbia, North Macedonia and Greece. Rich in eggs, milk and butter, it is usually prepared for Easter in Bulgaria, Serbia, North Macedonia, and in Romania and Moldova it is also traditional for Good Friday, in a simplified version with vegan ingredients, without eggs or milk - named Cozonac de post - to be eaten by Christians during lent. The name is thought to originate, via , either from , a diminutive form of or from , a diminutive form of . Cozonac etymology Български етимологичен речник, том 2, стр. 526
Cozonac was the sweet chosen to represent Romania in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.
Romanians added cocoa, rum, walnuts and
(Accessed: 19 November 2022).
Today, this dessert with a long history is prepared mainly in southeastern European countries, especially in Bulgaria, Moldova, Romania and North Macedonia, where it is considered a traditional food. "Istoria cozonacului", Revista Flacăra, December 10, 2010
In North Macedonia, kozinjak, also called milibrod, is prepared with sultanas and raisins in the shape of a girl's plated hair, a braid, as derived from the Bulgarian word for hair (коса/kosa). In the past, Macedonians would lay upon a straw-pleated mat, called Rogozina (or Ruguzina), which they would place on the ground.
In Romania, the recipes for trimmings differ rather significantly between regions. The dough itself is similar throughout the country; a plain sweet bread made from Wheat flour, eggs, milk, butter, sugar and salt. However, depending on the region, one may add to it any of the following: , grated orange or lemon zest, or , and vanilla or rum flavor. Cozonac may also be sprinkled with 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.
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