Cozonac de Post — Fasting Sweet Bread

Cozonac is Romania's beloved holiday sweet bread, and the fasting version is a triumph of
technique over restriction. No eggs, no butter, no milk — yet this dough rises tall, tears apart
in soft sheets, and fills the house with the scent of vanilla and orange zest. The walnut filling
is traditional and adds welcome protein.

FASTING LEVEL: Fast With Oil (contains oil in the dough; not suitable for oil-free days)

SERVINGS: 12 slices (1 large loaf)
TIME: 3 hours (including rising)

INGREDIENTS:
For the dough:
- 500 g bread flour
- 100 g sugar
- 7 g instant yeast (1 packet)
- 250 ml warm plant milk (soy or oat)
- 60 ml sunflower oil
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt

For the walnut filling:
- 250 g walnuts, finely ground
- 80 g sugar
- 2 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
- 100 ml warm plant milk (to bind)
- 1 tablespoon rum extract or vanilla

For glazing:
- Strong sweet black tea (for brushing)

METHOD:
1. Warm the plant milk to about 38C. Dissolve yeast and a pinch of sugar in it. Let stand 10 minutes until very foamy.
2. In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, oil, orange zest, and vanilla. Mix until a shaggy dough forms.
3. Knead for 12-15 minutes by hand (or 8 minutes with a stand mixer) until the dough is smooth, elastic, and pulls away from the sides of the bowl. This kneading time is not optional.
4. Place in an oiled bowl, cover, and let rise in a warm place for 1.5 hours until doubled.
5. Make the filling: combine ground walnuts, sugar, cocoa, cinnamon, rum extract, and enough warm milk to make a spreadable paste.
6. Punch down dough and roll out on a floured surface into a large rectangle, about 40x60 cm.
7. Spread walnut filling evenly over the dough, leaving a 2 cm border. Roll up tightly from the long side. Twist the roll if desired.
8. Place in a greased loaf pan or cozonac mold. Cover and let rise 45 minutes until puffy.
9. Brush with strong sweet tea. Bake at 170C (340F) for 40-45 minutes until deep golden and a skewer comes out clean.
10. Let cool in the pan for 10 minutes, then turn out onto a rack.

NOTES:
- The long kneading develops gluten, which is what gives cozonac its signature pull-apart texture. Do not shortcut this step.
- Brush with sweet tea instead of egg wash — it gives a beautiful golden sheen.
- Walnuts in the filling add about 15 g protein per 100 g, making this more than just empty carbs.
- Cover with a cloth while cooling to keep the crust soft.

NUTRITION (per slice, approximate):
Calories: 380 | Protein: 10 g | Carbohydrates: 50 g | Fat: 16 g | Fibre: 3 g