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CREAM CHEESE FILLED SWEET BREAD

By Delicious Recipes!Posted on
CREAM CHEESE FILLED SWEET BREAD

CREAM CHEESE FILLED SWEET BREAD

A soft, fluffy Romanian sweet bread filled with a creamy, aromatic cheese filling enhanced with tarragon and a hint of rum. Perfect for holidays or special occasions, this cozonac offers a delightful balance of tangy and sweet flavors.

πŸ₯£ Ingredients

Dough:

  • 500 g all-purpose flour (type BL55/550)
  • 75 g sugar
  • Zest of 1/4 lemon
  • 1/4 tsp salt
  • 1 packet dry yeast (approx. 7 g)
  • 2 eggs
  • 100 ml sour cream (25% fat)
  • 150 ml warm milk
  • 25 ml oil
  • 25 ml rum

Filling:

  • 250 g fresh cow cheese (ricotta or similar)
  • 100 ml sweet cream (15–35% fat)
  • 1 small egg
  • 1 packet vanilla sugar
  • 3 tbsp powdered sugar
  • Zest of 1/4 lemon
  • 1 tbsp rum
  • 2–3 sprigs fresh tarragon (approx. 4 g leaves), chopped

For brushing:

  • 1 small egg
  • 2 tbsp milk

Yield

1 loaf (approx. 1.2 kg)

Instructions

  1. Prepare the Dough
  • Ensure all dough ingredients are at room temperature; warm the milk gently.
  • Beat eggs with sour cream, warm milk, oil, and rum.
  • Add to bread machine or mixing bowl, then add yeast, sugar, flour, lemon zest, and salt in order.
  • Set bread machine to kneading and rising program or knead by hand until dough is elastic and fluffy.
  1. Make the Filling
  • Mix all filling ingredients except sweet cream.
  • Gradually add sweet cream until mixture is spreadable and holds on a spoon. Adjust cream quantity depending on cheese moisture.
  1. Assemble
  • Turn dough onto a floured surface; roll out to 1–1.5 cm thick rectangle.
  • Spread filling evenly over dough.
  • Fold long edges inward, then roll up tightly lengthwise.
  • Place roll into a buttered loaf pan (approx. 30 x 10 cm).
  • Cover pan with a plastic bag and let rise 30–45 minutes.
  1. Bake
  • Brush loaf with beaten egg and milk mixture.
  • Bake in preheated oven at 180Β°C (356Β°F) for 45–50 minutes, rotating pan halfway through.
  • Slight cracking on sides is normal due to filling expansion.
  1. Cool and Serve
  • Remove from pan and cool completely before slicing.

πŸ’‘ Tips

  • Use fresh, creamy cheese for the best filling texture.
  • Adjust filling moisture with sweet cream to avoid runniness.
  • Letting dough rest briefly before shaping improves elasticity.
  • Cracks on the sides add rustic charm and are normal.

πŸ“ Final Thoughts

This delivers a soft, aromatic bread with a luscious, creamy filling accented by tarragon and rum. It’s a comforting treat that elevates any festive table or afternoon tea.