Moldavian walnut Roll (Cozonac cu nuca si stafide), a Romanian favourite, specially baked for Easter or Christmas holidays. Its original name is Cozonac, featuring soft, sweet bread, rum-infused raisins, Turkish delight, and a chocolate walnut filling. Perfect for holiday gatherings or any celebration, this traditional treat is sure to please!
The magic of this dessert lies in the memories you'll create with each holiday spent making and savouring it with loved ones. Baking it will fill your home with an incredible aroma that lingers in your memory forever. If you're looking for another similar recipe, try this easy walnut star bread recipe-it's equally rewarding to make and share. Make this dessert at least once in your life; it gives back as much love and satisfaction as you put into it.
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💗 Why This Recipe Works
This Walnut Raisin Roll recipe, also called in Romanian "Cozonac cu Nuca", consists of soft, sweet dough, a walnut filling enhanced with rum-soaked raisins and small bites of Turkish Delight. Baked to perfection, this walnut bread roll is perfect for Christmas and Easter celebrations. You should also try our plant-based banana bread, this spring lemon layer cake with flowers, my Simple Cherry Crostata, or try out a Berry Chocolate Cake.
🥧 Ingredients
As this is a baked recipe, ensure all ingredients are at room temperature. This will help the dough to rise during baking, making it soft and airy.
- Flour - All-purpose or plain flour (type 00) can be used.
- Milk - Any type of milk will work, including plant-based ones.
- Sugar - White granulated sugar is best, as it does not affect the colour of the dough.
- Yolks - Use yolks from large or medium eggs.
- Fresh yeast - This is the best as it will help with the rising process of the dough.
- Melted butter - Make sure the butter gets to room temperature after melting it.
- Rum extract - Both light and dark rum extract will work.
- Vanilla extract - Use a quality vanilla extract for the best flavour.
- Lemon and orange peel - Use only organic, wax-free fruits.
- Grated Walnuts - For optimal results, walnuts or pecans are recommended. Alternatively, you can combine both varieties. Although walnuts are traditionally used for this recipe.
- Cocoa Powder - Any cocoa will work. I recommend using Ghirardelli, Valrhona, or Callebaut for a rich flavour.
- Turkish Delight -This is a chewy candy made from gelatin, sugar, and flavourings like rosewater or citrus. It's enjoyed for its sweet and floral taste, often with nuts like pistachios, in Middle Eastern desserts.
- Golden raisins - They will add a fruity taste to the walnut roll.
♻️ Substitutions
- Flour - Replace the all-purpose flour with Extra Fine 00 Flour.
- Fresh yeast - You can use dry yeast instead; you just need to adjust the quantity: 20 g for Active Dry Yeast and 15 g for Instant Quick Yeast.
- Golden raisins - You can use regular raisins, sultanas, chopped candied orange or dried apricots.
👩🍳 How to Make Walnut Roll (Cozonac)
This special treat, known as "Cozonac cu Nuca," is sweet and nutty, perfect for satisfying your cravings. We'll walk you through each step, from mixing the dough to rolling out the filling. And when it's baking in the oven, your kitchen will smell amazing!
Take a look at this step-by-step guide to making this delicious homemade recipe. The photos make it easy to follow along.
Step 1: First, gather your ingredients. Next, mix the dough ingredients until they form a smooth and elastic dough. Then, let the dough rise in a warm place until it doubles in size.
Step 2: Meanwhile, prepare the walnut filling by mixing crushed walnuts, egg whites with sugar, cocoa and a splash of milk.
Step 3: After that, roll out the dough into a rectangle, spread the walnut filling evenly, add rum-infused raisins and pieces of Turkish delight, then roll it up tightly.
Step 4: Once rolled, place them aside and repeat the process to make 2 more rolls. Then, braid the rolls and place them in a loaf pan lined with a baking sheet. Cover the pan and let it rise again for about 30 minutes.
Step 5: If you prefer a 2-strand braid, adjust the dough and filling portions accordingly. Finally, bake the walnut roll in a preheated oven until it's golden brown and fragrant.
Step 6: Voila! You've made a delicious Walnut Roll (Cozonac cu Nuca) ready to be enjoyed with a cup of tea or coffee.
A full list of ingredients and instructions can be found in the recipe card below.
❓ Moldavian Walnut Roll FAQs
Common walnut roll dough issues and solutions:
Dry dough: Add 1 tablespoon milk or egg yolk while kneading
Over-rolled: Stretch gently to 0.5cm thickness (about ¼ inch)
Not rested: Let the dough relax for 10 minutes before rolling
Old flour: Use fresh, high-protein flour (12-13% protein content)
Pro tip: Brush dough with warm milk before filling (traditional Romanian technique)
Room temp: 3 days in an airtight container with a paper towel to absorb moisture.
Fridge: 1 week (wrap tightly in foil).
Freezer: 3 months (slice first, separate with parchment paper).
Revival Tip: Refresh stale cozonac by microwaving it with a cup of water for 20 seconds.
That depends on what you're in the mood for!
Walnut roll is rich, nutty, and slightly sweet with a soft crunch-perfect if you like a heartier filling.
Poppy seed roll has a more earthy, slightly sweet flavour with a unique texture that's smooth and packed with seeds.
Both are delicious and traditional, especially around the holidays. If you like bolder, deeper flavours, go for poppy seed. If you're into mellow and nutty, walnut is the winner. Or... just bake both and taste-test!
If You Enjoyed This Recipe, You Will Love These Too
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📖 Recipe
Walnut Roll (Cozonac cu nuca si stafide)
Equipment
- Hand or Stand Mixer: Optional but helpful for mixing dough and beating egg whites.
- Baking Paper or Parchment Paper: To line the baking tray and prevent sticking.
- Cooling Rack
Ingredients
Dough
- 1 kg flour all purpose or plain, 8 cups
- 500 ml lukewarm milk 20 oz
- 150 gr sugar ¾ cup
- 5 yolks
- 50 gr fresh yeast 1.80 oz or 14 gr dry yeast/1kg flour
- 80 gr butter melted, 2.80 oz
- 4 tablespoon sunflower oil 60 ml
- 1 teaspoon salt 5 g
- 1 teaspoon vanilla extract
- 1 teaspoon lemon peel
- 1 teaspoon orange peel
Walnut filling
- 500 gr walnuts finely grated, 4 cups
- 5 egg whites
- 100 gr sugar ½ cup
- ½ teaspoon salt 3 g
- 3 tablespoon cocoa 18 g
- 150 gr Turkish delight 6-8 squares
- 150 gr golden raisins (or add chopped candied orange peel for a sweet citrus touch) raisins are soaked in warm water with rum essence
- 1 tsp rum extract
Egg wash
- 1 egg
- 2 tablespoon milk
- 1 pinch salt
Instructions
Making the dough
- In a small bowl, combine the yeast with 50 ml lukewarm milk (about 38°C/100°F), 1 tablespoon sugar, and 1 tablespoon flour. Mix until smooth, then let it rest in a warm place (like near the oven) for 10 minutes until frothy. Once activated, pour this mixture into the flour.50 gr fresh yeast
- Sift the flour into a large mixing bowl. Using a spoon, create a well (a hollow space) in the center of the flour mound - this is where we'll pour the wet ingredients later. Set aside.1 kg flour
- Separate the eggs, reserving the whites for later. In a bowl, lightly beat the yolks with sunflower oil and salt, then add this mixture to your flour well along with melted butter (cooled slightly), vanilla, fruit peel, and milk added gradually.500 ml lukewarm milk, 150 gr sugar, 5 yolks, 80 gr butter, 4 tablespoon sunflower oil, 1 teaspoon salt, 1 teaspoon lemon peel, 1 teaspoon orange peel, 1 teaspoon vanilla extract
- Knead everything together until you achieve a smooth, homogeneous dough-about 15 minutes by hand. Cover the bowl with a damp towel and let the dough rise in a warm place until doubled in volume, approximately 2 hours.
Making the filling
- Place the raisins in a small bowl and cover with warm water and 1 teaspoon rum extract, letting them soak for 10 minutes to plump up. After soaking, drain thoroughly and gently pat dry with paper towels to remove excess moisture - this prevents sinking in the batter.150 gr golden raisins (or add chopped candied orange peel for a sweet citrus touch), 1 pinch salt, 1 teaspoon rum extract
- While the raisins soak, beat the egg whites with a hand mixer until stiff peaks form, gradually adding the sugar as you mix. Once glossy, sift the cocoa powder over the egg whites and gently fold it in using a spatula. Finally, add the grated walnuts and drained raisins, folding just until evenly distributed throughout the mixture.5 egg whites, 100 gr sugar, ½ teaspoon salt, 3 tablespoon cocoa, 500 gr walnuts
- Dice the Turkish delight into small squares or rectangles ahead of time, so it's all set when you need it.150 gr Turkish delight
How to fold the walnut rolls
- Lightly oil your work surface with sunflower oil, then transfer the dough onto it. Divide it into four portions, shape each into a ball, and roll out one into a rectangle using your hands, dont use a rolling pin. Spread ¼ of the filling over the dough, sprinkle raisins and Turkish delight (cut into thin rectangles), then roll the dough up tightly. Repeat the process with the second ball of dough. Braid the two rolls together and seal the ends.
- Do the same with the remaining dough to form the second walnut roll. Place both rolls in a loaf tray lined with baking paper and let them rise in a warm spot for about 60 minutes.
Baking
- Preheat your oven to 180°C (350°F) or Gas Mark 4, with the fan on if using a convection oven. Beat the yolk, milk and a pinch of salt and brush the walnut rolls with it. Sprinkle almond flakes, kia or poppy seeds if you prefer.1 egg, 2 tablespoon milk
- Bake at for about 50 minutes, or until golden and cooked through.
- Tip: Place a aluminium foil on top when it has a nice colour, to prevent it from burning.
- Leave to completely cool, about 40 minutes and serve.
Nicole Kendrick says
Thank you for sharing this recipe
Liz says
My family loved this! So beautiful and delicious! I'm baking another loaf for Easter.
Nisha says
This bread turned out delicious, it was soft and sweet and the rum-infused raisins and chocolate walnut filling made it taste even better. Great share!
Marie-Pierre says
I couldn't find the Turkish delight candies, so I've used the simple jelly candies, which did the trick! So yummy, and the kids loved it too!
Criss says
This worked exactly as written, thanks!
Claudia Ciorteanu says
My family loved this!
Deb says
My family loved this! And so did I. Thank.
Genevieve says
This bread recipe looks incredible and so fun to make! I can't wait to make this for Easter dinner!
Swathi says
Walnut roll, is perfect, I am going to try it again with my homemade sourdough starter. perfect treat.
Nora says
My family loved this! It was perfect with a cup of coffee or cocoa!
Oscar says
The texture is pillowy and light, with just the right amount of sweetness. Each bite is packed with warm, festive flavors!
Nicole Kendrick says
This worked exactly as written, thanks!
Alexandra says
What a delicious recipe - I love the walnut filling! This is the perfect treat to bake for the upcoming Easter holiday 🙂
Nisha says
The detailed steps and pictures are very useful. Looking forward to making this delicious walnut roll