Romanian Sweet Bread with Walnuts and Cocoa

This traditional Romanian sweet bread is a festive yeasted loaf enriched with butter, eggs, and citrus, then swirled with a luscious filling of ground walnuts, cocoa, and raisins. Each slice reveals a beautiful spiral of tender crumb and chocolatey nut filling, making it the centerpiece of Easter and Christmas tables across Romania.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 23 gFat
• 8 gSaturated Fat
• 78 gCarbs
• 5 gFiber
• 28 gSugar
• 14 gProtein
• 190 mgSodium
• 320 mgPotassium
• 70 mgCalcium
• 4 mgIron
• 1 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the dough

• 500 g all-purpose flour, plus extra for dusting
• 200 ml whole milk, warmed to 110°F (43°C)
• 7 g active dry yeast (1 packet)
• 100 g granulated sugar
• 80 g unsalted butter, softened
• 3 large eggs plus 1 large yolk
• 1 teaspoon vanilla extract and zest of 1 lemon
• 1/2 teaspoon fine sea salt

For the walnut-cocoa filling

• 150 g finely ground walnuts
• 50 g unsweetened cocoa powder
• 80 g granulated sugar
• 50 g raisins
• 2 tablespoons dark rum
• 1 large egg white, lightly beaten

For shaping and finishing

• Softened butter for greasing bowls and pans
• 1 large egg yolk
• 1 tablespoon whole milk
• 2 tablespoons powdered sugar for dusting

Directions

1. Stir the yeast and a pinch of sugar into the warmed milk; let stand 8 to 10 minutes until foamy. In a large bowl, whisk the flour, remaining sugar, and salt, then make a well in the center.
2. Pour the yeast mixture into the well along with the 3 whole eggs, yolk, softened butter, vanilla, and lemon zest. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
3. Knead the dough for 15 to 20 minutes, adding small amounts of flour as needed, until smooth, elastic, and pulling cleanly from your hands. Place in a greased bowl, cover with a kitchen towel, and let rise in a warm spot until doubled, 1.5 to 2 hours.
4. While the dough rises, prepare the filling by combining the ground walnuts, cocoa powder, sugar, raisins, and rum in a bowl. Stir in the lightly beaten egg white until the mixture holds together when pressed; set aside.
5. Punch down the risen dough and divide it in half. On a lightly floured surface, roll each portion into a rectangle about 35 x 25 cm (14 x 10 inches). Spread half of the filling evenly over each, leaving a 2 cm border along the long edges.
6. Starting from a long side, roll each rectangle tightly into a log, pinching the seam to seal. Coil one log into a greased loaf pan and shape the second log in another prepared pan (or braid it on a parchment-lined baking sheet).
7. Cover the shaped loaves loosely with a towel and let rise again for 45 minutes to 1 hour, until puffy and risen about 50 percent. Preheat the oven to 175°C (350°F) during the last 15 minutes of rising.
8. Brush the risen loaves generously with the egg yolk mixed with milk. Bake on the middle rack for 40 to 45 minutes, until deeply golden and a skewer inserted into the center comes out clean (loosely tent with foil if the tops brown too quickly).
9. Cool the bread in the pans for 10 minutes, then turn out onto a wire rack and wrap in a clean kitchen towel while still warm to keep the crust tender. Dust with powdered sugar, slice, and serve once fully cool.

Cook’s Notes

• Use butter that is pliable but still cool; too soft and the dough will be greasy, while too cold won't incorporate smoothly.
• If your kitchen is cool, proof the dough inside the turned-off oven with the light on to create a warm, draft-free environment.
• For an extra festive touch, scatter a handful of diced Turkish delight or candied orange peel over the filling before rolling.
• Test for doneness by tapping the bottom of the loaf; it should sound hollow when fully baked.
• Store leftover bread tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months.

More Romania Recipes You’ll Love

Craving more flavors from Romania? Try these traditional recipes:

• Romanian Stuffed Cabbage Rolls
• Romanian Grilled Skinless Sausages with Garlic and Thyme
• Romanian Tripe Soup with Sour Cream

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