No-Knead Cozonac: Benefits, Ingredients, and Step-by-Step Preparation

For Romanians, no holiday table is truly complete without a traditional sweet bread—cozonac—taking center stage.

Why Choose No-Knead Cozonac?

No-knead cozonac is a simple alternative for those who want to bake this festive treat at home without the hassle of kneading dough. Whether filled with walnuts, Turkish delight, cocoa, or raisins, cozonac is always a holiday favorite. Even those who skip traditional dishes rarely pass up a slice of freshly baked cozonac.

If you’ve never baked bread before or want a simpler method, the no-knead version is a great option. The dough is easy to make, the filling is customizable, and you’ll enjoy both the flavor and satisfaction of preparing it yourself.

Advantages and Disadvantages of No-Knead Cozonac

Advantages:

• Easy to prepare, perfect for beginners or busy home cooks.
• Saves physical effort—no need to knead the dough by hand.
• Time-efficient in active prep, though rising takes longer.

Disadvantages:

• Requires extended rising times, including overnight refrigeration.
• Some recipes may need more patience compared to traditional methods.

Essential Kitchen Equipment

While you don’t need specialized equipment, a few basic tools will make your work easier:

• Kitchen scale
• Mixing bowls
• Cozonac loaf pans
• Pastry brush (for glazing)
• Rolling pin
• Optional: Electric mixer (helps with even mixing)

No-Knead Cozonac Recipe with Walnuts and Turkish Delight

Ingredients for 2 Loaves

For the dough:

• 1 kg all-purpose flour (type 000 or special pastry flour)
• 600 ml milk
• 200 g sugar
• 200 g butter
• 14 g dry yeast
• 6 egg yolks
• Zest from 1 lemon
• Vanilla (1 bean or 1 vial of extract)
• Pinch of salt

For the filling:

• 10–12 pieces of Turkish delight, diced
• 400 g ground walnuts
• 150 g powdered sugar
• 40 g cocoa powder

Step-by-Step Instructions

Step 1 – Activate the Yeast

Dissolve the yeast in lukewarm milk for 5–7 minutes. In a large bowl, mix sugar with three egg yolks, melted butter (cooled), salt, and lemon zest.

Step 2 – Combine and Mix

Add the milk with yeast and the flour to the mixture. Stir with a spoon or use a mixer until the dough is smooth. Transfer to an oiled bowl.

Step 3 – First Rise

Cover with plastic wrap and let the dough rise at room temperature for 1–1.5 hours, until it doubles in volume.

Step 4 – Cold Rest

Transfer the risen dough to the refrigerator for at least 12 hours. This replaces kneading by allowing the gluten to develop slowly.

Step 5 – Prepare the Filling

While the dough chills, prepare the filling by mixing the walnuts, cocoa, powdered sugar, and diced Turkish delight in a bowl.

Step 6 – Roll Out the Dough

After refrigeration, divide the dough into four equal parts. Roll each into a square sheet using a rolling pin.

Step 7 – Fill and Shape

Divide the filling into four equal parts and spread over each dough sheet. Roll them up and twist two by two to form two loaves. Place each into a greased and floured baking pan.

Step 8 – Second Rise

Let the loaves rise at room temperature for one more hour. Brush with a beaten egg and sprinkle with vanilla sugar. Bake at 180°C (350°F) in a preheated oven with bottom heat and fan setting.

Step 9 – Bake and Cool

Bake for about 40 minutes. Use a toothpick to test if they are done. Once golden and fully baked, remove and allow to cool before slicing.

Final Tips

Don’t slice the cozonac while it’s hot. Let it cool slightly at room temperature to fully enjoy its aroma and texture.