Back كوزوناك ARZ Cozonac AST Kozunak Azerbaijani Казанак BE-X-OLD Козунак Bulgarian কোজোনাক Bengali/Bangla Cozonac Catalan Cozonac German Cozonac Spanish Cozonac French
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 Romanian cozonac with raisins and walnut filling | |
| Alternative names | Bulgarian: козунак, romanized: kozunak |
|---|---|
| Type | Yeast cake[1] |
| Course | Dessert |
| Region or state | Romania, Bulgaria, North Macedonia, Serbia, Moldova |
| Main ingredients | Wheat flour, butter, milk, eggs, sugar, yeast, raisins, citrus peel, flavorings like vanilla or rum |
| Variations | Poppy seed, walnut |
Cozonac (Romanian: [kozoˈnak]) or Kozunak (Bulgarian: козунак [kozuˈnak]) is a sweet yeast dough that can be used to make different traditional holiday breads and cakes. Often mixed with raisins, it can be baked as a loaf or rolled out with fillings like poppy seed or walnuts.[2] It is common throughout Southeastern Europe in countries such as Romania, Moldova, Bulgaria, Serbia, North Macedonia and Greece. Rich in eggs, milk and butter, it is usually prepared for Easter in Romania, Serbia, Bulgaria, 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 comes from the Bulgarian word for hair-коса/kosa, or Greek: κοσωνάκι, romanized: kosōnáki, a diminutive form of κοσώνα, kosṓna.[3]
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.[4]
- ^ Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. p. 687. ISBN 9780199677337.
- ^ Roufs, Timothy G.; Roufs, Kathleen Smyth (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. Santa Barbara, California: ABC-CLIO. p. 283.
- ^ Cozonac etymology
- ^ "Coffee and Sweets". Archived from the original on 2014-02-07. Retrieved 2012-03-05.