Sweet Walnut Roll known as “Cozonac cu Nuca” is a traditional Romanian sweet bread made with raisins and walnuts or pecans enjoyed at Christmas and Easter.
Walnut Roll
This Walnut Roll is one of my favorite Romanian recipes and it’s such a classic. This walnut roll surely is a treat. This is such a traditional Romanian “dessert” that we always make for the holidays and we call it “cozonac cu nuca“. It’s a crowd pleaser and although this recipe makes 3 rolls, there is never enough!
I don’t think there’s a Christmas or Easter that goes by and this nut roll isn’t on the table. It truly is a favorite, and everyone just loves it. This is another recipe I shared with you around 7 years ago and I’m reposting because it’s one of my favorites. If I had to pick 10 recipes from my blog that are my favorite, this recipe will be at the top.
I have to give credit to my mother in law for this recipe and while I may be a bit biased, I’ll go as far as saying that this is the best walnut roll recipe ever! However, all Romanian recipes I’ve received from my mother or mother in law, I’ve had to pretty much reinvent myself. Not the ingredients, but simply the instructions.
For some reason, Romanians love to complicate things, especially when it comes to recipes. After many trials and errors, I finally have the perfect recipe. Trust me when I say, you will not regret taking the time to make this.
How to Make Walnut Roll
As with any recipe, the key to making this as easy as possible is to prepare all the ingredients ahead of time. I usually start by coming all the wet ingredients together, the butter, milk, sugar and lemon zest. You have to heat these up until the butter melts. Do not bring it to a boil. If it does start to boil, let it cool completely, otherwise it will kill your yeast.
At the same time you should also activate your yeast, by placing it in a bit of warm water. If it starts to bubble up then your yeast is good, otherwise, I would not continue making this recipe. You could try adding a bit of sugar and see if that helps, but if nothing is happening, do not continue.
Combine all the dry ingredients together, then simply add all the wet ingredients to the dry ingredients and mix everything together for a few minutes. The dough will be sticky but should come cleanly off the side of the bowl.
Place the dough in an oiled bowl and let it rise until doubled in size.
How to Make Filling for Walnut Roll
The filling is my favorite part of this walnut roll. It’s also super simple to make. All you need are walnuts or pecans that are finely chopped, the egg whites, cocoa powder and sugar. Sometimes I even double the filling recipe because I love it so much.
Beat the egg whites until stiff peaks form then fold in the rest of the ingredients.
How to Assemble Walnut Rolls
This recipe will make three rolls. Start by cutting the dough into three equal pieces. Simply roll out each piece of dough as though you were making cinnamon rolls, then spread a third of the filling over the rolls. Roll it up jelly roll style.
You can also get creative making these, you can make them round or sometimes I’ll braid them in 3, sometimes when I’m feeling brave I’ll braid them in 6 and they turn out gorgeous. The thing is, that no matter how you shape them, the end result is divine.
Place them in greased loaf pans and let them rise until doubled in size again.
How to Bake Walnut Rolls
Because they’re in loaf pans, they will all fit in the oven at once. Bake them at 350 F degrees for about 45 minutes. The time will vary since all ovens are different. I usually test for doneness by inserting a long skewer into the center of each loaf. If it comes out clean, it’s done.
Not only do they look gorgeous, but they taste absolutely amazing. They’re not really sweet at all, but really nutty, they’re light and fluffy and they go great as a snack. My favorite way to enjoy this is with my morning cup of coffee or a glass of cold milk. Nothing beats that!
Hungry for More Romanian Recipes? Try These:
- Romanian Meatball Soup (Ciorba de Perisoare)
- Stuffed Peppers (Ardei Umpluti)
- Romanian Meatballs (Chiftele)
- Cabbage Rolls (Sarmale)
- Traditional Romanian Polenta (Mamaliga cu Branza in Paturi)
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Walnut Roll (Cozonac cu Nuca)
Ingredients
For Dough
- 1/2 cup raisins
- 1/4 cup rum
- 2 tablespoon active dry yeast
- 1/4 cup warm water
- 2 cups milk
- 1 cup butter unsalted, melted
- 3 tablespoon lemon zest
- 1 1/2 cups sugar
- 8 cups all-purpose flour
- 5 eggs separated
- 2 teaspoon vanilla extract
For Filling
- 8 ounce walnuts or pecans
- 5 tablespoon sugar
- 2 tablespoon cocoa powder
Other
- 2 tablespoon vegetable oil
- 1 egg beaten, for egg wash
- 3 tablespoon sugar
Instructions
For Dough
- Add the raisins to a small bowl and pour the rum over them. Let the raisins soak up the rum and plump up while preparing everything else.
- In another bowl add the yeast and warm water, stir it a bit and let it sit for 10 to 15 minutes to activate. The yeast should bubble up. If you don’t see it bubble up, then the yeast is old. Do not proceed because your bread will not rise.
- In a sauce pan add the milk, butter, lemon zest and sugar. Heat it over medium-low heat just until the butter melts and the sugar is dissolved. Do not boil it, it just needs to be hot. If it gets too hot it can kill the yeast.
- Drain the raisins. To the bowl of your mixer add the flour, the 5 egg yolks, vanilla extract, the milk mixture, yeast mixture and raisins. Using the dough hook mix everything for about 5 minutes until everything is well blended together and the dough should come off the sides of the bowl. The dough will be a softer dough and somewhat sticky to your hands. The more you mix the dough the fluffier it will be.
- Take a large bowl and oil it with about 1 tbsp of the vegetable oil. Place the dough in the bowl and use the other tbsp of vegetable oil to rub over the dough. Cover the bowl with plastic wrap and place in a warm, draft free environment. Let the dough rise until it doubles in size, could take 1 to 2 hours.
- Great 3 loaf pans with oil or butter. My loaf pans are 12 x 4.5 x 3 inches, but the regular smaller loaf pans work just as well.
- Once the dough has doubled in size, divide it in 3 equal pieces. On a big surface where you can work the dough, oil the surface, we will not use flour here, I find that oil works better. Take one piece and roll it out using a rolling pin, into a rectangle that’s about 1/2 inch in thickness and the width of your loaf pans. Spread about 1/3 of the nut mixture over the dough. then roll it up jelly style. Place the roll in the prepared loaf pan. Repeat with remaining dough pieces.
- Cover the loaf pans with a clean damp kitchen towel, place in a warm, draft free environment and let the loaves rest until doubled in size.
- Preheat the oven to 350 F degrees.
- Place the loaves in the oven and bake for 35 to 45 minutes or until the loaves are golden brown. To test if they are done inside, insert a toothpick into the center and if it comes out clean the loaves are done.
- Let the loaves cool for about 10 minutes in the loaf pans. Run a knife around the edges of the loaves, to make sure they didn’t stick, then remove the loaves from the loaf pans, transfer them to a wire rack and let them cool completely before slicing into them and serving.
For Filling
- While the dough is rising add the walnuts or pecans to a food processor and pulse a few times until the nuts are finely ground. Add the sugar and cocoa powder to the processor and pulse a few more times until everything is well incorporated.
- In the bowl of your mixer add the egg whites and mix until stiff peaks form. Fold in the nut mixture. Place this in the fridge until ready to use.
Thanks Jo for the recipe, it came out great! I have just a couple a things that I changed and thought you might be interested.
First, traditionally the milk is to be scalded not just heated. This changes the flavour of the milk and adds a nice touch to the finished bread and it also deactivated the proteins in the milk allowing the dough to rise more easily. Second I added the zest directly to the dough and did not cook it with the milk. By cooking it you are releasing some of the oils in the zest which you want in your dough into the air, by adding the zest to the dough directly you keep those flavour in the bread – maybe though a half-half compromise could be good too?. Third this recipe is missing the one ingredient that makes this quintessentially Romanian – the Rum flavouring, not to be confused with real rum. This bread would traditionally have a teaspoon of rum flavouring in the dough and another on or two in the filling. Last but not least the toothpick trick doesn’t work for doughs, just cakes. A toothpick will come out clean from most doughs raw or cooked – the best way to tell when its done is to measure the internal temperature, 190F and its done!
Once again thanks for the great recipe Ill be making it for years to come!
I just made the “cozonac”! It’s cooling down in the counter.
I wish i could show you a picture. It came out beautiful!
I am not much of a baker, but your recipe is so clear and easy.
Thanks, Jo.
So glad it turned out! Share it on Instagram with us or facebook!
Great recipe. All the instructions are clear and concise. The cozonac turned out wonderfully!!> I made 3 bathches and they were all great.
If I use the smaller bread pans, do I need three? The one you have listed in quite a big one and you said it makes three loaves.
It depends on the volume of you bread pans. Our pans have a volume of about 11.5 cups.
Walnut roll has been my dessert dream for years. I’ve never been brave enough to make this roll, I’m just afraid once I did it wrong, I will break my fancy of a tasty walnut roll bought in my fav bakery. Well, I’m thinking New Year is coming and maybe it’s time for more challenging. thanks for sharing this recipe ❤
Btw, Wish you and your family have a merry Christmas Jo ❤❤
– Natalie
Merry Christmas to you and your family as well!
Arata delicios! Craciun fericit!
Multumesc!
Bună Jojo. Mulțumesc mult pentru rețetele postate. Thank you bunches for the recipes. I have a question regarding the quantity of flour in the “cozonac”. The U.S. system recommends 8 cups, but the metric one 1 kilogram. Last night I just sifted about 7 cups of flour, which weighted around 1 Kg. Would you be so kind please and let me know which one do you use when making the “Cozonac” : 1 kilogram , or 8 cups?
Thank you! Crăciun Fericit!
Bună Claudia! Start with 1 kg and add an extra 120g of flour if the dough is too sticky.
Felicitări pentru un blog de exceptie! Rețetele par a fi formidabile si voi incepe sa le testez.
Sărbători fericite!
Multumesc foarte mult! Sarbatori fericite!
Your recipe is absolutely great. I cut the recipe down by 1/3 as I only have 2 loaf tins and made the cozonac yesterday. They are so light and fluffy and I will be baking some when my sons albanian in-laws next visit. So light and tasty, thank you x
Buna seara!
Am intrat de pe facebook pe una dintre retete si cand ti-am vazut numele am stiut ca esti romanca. Felicitari pentru tot ce faci, ai un blog minunat!
Multumesc, foarte mult. 🙂 x0x0
Thank you for this recipe, it is excellent and my husband says the house smells like his Mamaia’s when I make it! I wanted to add a couple of notes just in case anyone else runs into the problems I ran into. My oven cooks hot so 350 is too high for this recipe. Last time I made it the bread burned and got stuck in the pan. This time when I made it for Pascha, I cut some parchment paper to fit my bread pans (left enough extra to overlap the sides of the pan a little) and buttered the parchment thoroughly on the side that would be in contact with the bread and I baked them at 325 F for 30 mins. At the step where you roll out the dough into a rectangle, I cut that rectangle in half and spread the filling in the middle of both those halves…then rolled them up…then twisted them together and tucked under the ends. They turned out beautifully. A final note-you don’t have to have a bread pan either-you can butter some parchment and put it on a cookie sheet and bake it that way, same time and temperature as you would in loaf pans and it comes out looking like a beautiful artisan loaf. Looking forward to next Nativity to try this again. Thanks again, this is really a GREAT recipe!
So glad you liked it!!! You’re right, every oven is different. Yesterday I made some cheese strudels that took 35 min to bake at my house, then took a couple to my mom’s house and it took us 1 hour and 10 minutes to bake them there. So the time could really vary drastically.
My husband loved it. Last Easter was my first attempt to ever make cozanac and it turned out fantastic!!! I am making it again today!!!
I’m so happy you liked this!
The recipe was very well written! It was easy to follow the directions! Thank you!
I did not try it yet, but I agree that the recipe is VERY WELL WRITTEN. Thank you Joanna.
Thank you for making me look like a ROCKSTAR to my Romanian husband!
LOL My pleasure, Amy!
Jo, this sounds so very delicious, can hardly wait to make it! I truly love your blog. Many years ago, when very young, I was blessed with a grandmother-in-law that was from Russia and oh, the delicious recipes that she shared! I wrote them all down and then sadly about 20 years ago lost them in a flood.
I always love recipes from other countries, especially when I see specialties like this one. I am never disappointed with the recipes I find in your blog! Your blog is excellent! A great variety of dishes! it makes no difference whether from your background like this mouthwatering recipe or something from our country or any other ethnic background.
The love you have for cooking and the quality of your blog is absolutely top notch!
Wishing you and yours the most blessed Christmas ever and the happiest of the New Year in 1017!
Oh Margo, thank you so much for your kind words, you’ve really made my day and put a smile on my face. Merry Christmas and Happy New Year to you and your family!