Chocolate and Brandy Cozonac Recipe

I started out wanting to make the famous babka, but after doing a little research and seeing how it’s traditionally made, I changed course. 😁 Not because it’s necessarily complicated, but because the whole process can take up to 24 hours and, honestly… ain’t nobody got time for that. 😂

That’s how I ended up with my version of chocolate and brandy cozonac: a soft, fluffy cozonac filled with chocolate and pistachios, beautifully twisted and, the cherry on top… finished with a brandy syrup.

The idea of adding alcohol to the recipe came from a coworker (ciao, Ruxi! 🙋‍♀️). I already had a syrup-soaked cozonac on my list of things to try, especially since *le husband isn’t a big fan of cozonac and I, obviously, decided I needed to change his mind.

So I went for a 2-in-1. Win-win. 😁

I made a smaller batch using 250 g of flour because I didn’t want a huge cozonac sitting around for days (or, even worse, somehow disappearing the same day) and making us completely forget about the calories. 😂

If you’d rather make a larger cozonac, you can simply double all the quantities in the recipe.

Why I Love This Recipe

First of all, because this isn’t the kind of cozonac you have once and then forget about in a bag on the kitchen counter.

The dough is a little denser than a traditional cozonac, precisely because it’s going to be soaked with syrup at the end. The generous chocolate and pistachio filling already makes it incredibly tasty, while the brandy syrup adds even more flavor and keeps the cozonac soft and moist.

Basically, we’ve got chocolate + pistachios + brandy + cozonac. I don’t know what other arguments are needed here. 😅

For the dough, I took quite a bit of inspiration from my cinnamon rolls, but adjusted the texture so it can hold up well to the syrup added after baking.

The Secret to a Great Syrup-Soaked Cozonac

This is probably the part of the recipe I find the most interesting.

The syrup isn’t simply poured over the cozonac once it has cooled. I add it gradually while the cozonac is baking, and then again as soon as it comes out of the oven.

This gives the syrup time to be absorbed gradually, without making the cozonac too heavy or soggy.

It’s also important for the dough to be dense enough to hold up to the syrup. That’s why I wouldn’t use a very light and airy dough here, like you would for some other types of cozonac.

The end result is a soft, flavorful cozonac that’s moist on the inside while still holding its shape and texture.

A Few Things to Know Before You Start

The recipe isn’t difficult, but it does require a little patience. The dough goes through two rising stages, and the twisting part deserves a little attention if you want those beautiful layers of chocolate to show.

Don’t worry if the dough seems denser than you’d expect from a traditional cozonac. That’s exactly how it should be for this recipe.

And don’t skip the syruping step — the syrup is one of the things that makes this cozonac so different.

And one more thing: let it cool before slicing.

I know.

It’s the hardest part of the recipe. 😅

But if you cut into it while it’s still hot, you risk messing with the texture and you won’t get those nice, clean slices.

Frequently Asked Questions

Can I make cozonac without brandy?

Yes. If you prefer not to use alcohol, you can simply leave out the brandy. You’ll obviously miss the distinctive flavor it adds, but the cozonac will still be delicious.

Can I use rum instead of brandy?

Yes, rum is a great alternative and pairs beautifully with chocolate. If you choose a more strongly flavored rum, just keep in mind that it will slightly change the final flavor of the cozonac.

Why is the cozonac soaked with syrup?

The syrup gives the cozonac a softer, moister texture while adding an extra layer of flavor. In this recipe, the brandy syrup is also one of the things that sets it apart from a traditional cozonac.

Can I use a different filling?

Absolutely. Chocolate is my favorite for this recipe, but you can adapt the filling to your taste. Just make sure it has the right consistency so you can easily spread and roll the dough.

How should I store cozonac?

Keep it well covered at room temperature, away from heat and moisture. This will help it retain its soft, tender texture.

Can I freeze cozonac?

Yes. You can freeze it once it has cooled completely. Wrap it very well before freezing, then let it thaw slowly at room temperature.

Chocolate and Brandy Cozonac Recipe

Recipe by Loredana Arion

Servings

10

slices

Prep time

30

minutes

Cooking time

50

minutes

Calories per slice

345

kcal

Rising time

2

hours 

A soft and flavorful Romanian sweet bread filled with chocolate and pistachios, finished with a brandy syrup — perfect when you want something a little more special than a classic cozonac.

Ingredients

• For the dough

• 250 g all-purpose flour

• 4 g dry yeast

• 70 g sugar

• 1 egg, size M

• 65 g butter, at room temperature

• 100 ml milk

• lemon extract

• vanilla extract

• For the filling

• 75 g pistachios, finely ground

• 15 g butter

• 25 g sugar

• 10 g cocoa powder

• 30 g dark chocolate

• 50 g milk chocolate

• 25 ml brandy (I used Martell)

• For the syrup

• 100 g sugar

• 100 ml water

• 50 ml brandy (I used Martell)

Directions

• Dough
• Place the milk in a small saucepan and warm it over low heat. Be careful not to let it boil.
• Crack the egg into a bowl, add the sugar and extracts, then pour in the warm milk. Whisk well until the sugar has dissolved.
• Add the flour and dry yeast to the bowl of a stand mixer. Make a well in the center and pour in the milk and egg mixture. Mix first with a spatula until the ingredients come together, then start kneading.
• After kneading for 2–3 minutes, add the butter in 2–3 batches while the mixer continues to knead. Continue kneading the dough for about 12–15 minutes.
• Cover the bowl and let the dough rise for the first time for 60 minutes.
• Meanwhile, prepare the filling.
• Filling
• Add the butter, dark chocolate and milk chocolate, broken into smaller pieces, along with the cocoa powder, sugar and brandy to a small saucepan. Heat over low heat, stirring occasionally, until the chocolate and butter have melted and the mixture is smooth.
• Stir in the ground pistachios, then remove the saucepan from the heat and set the filling aside to cool.
• Assembly
• Once the dough has risen for an hour, turn it out onto a lightly floured work surface and roll it out into a thin rectangle using a rolling pin.
• Spread the filling evenly over the entire surface of the dough.
• Roll the dough up tightly, then cut the roll lengthwise into two pieces. Twist the two pieces together, keeping the cut sides facing up.
• Place the cozonac into the loaf pan and let it rise again for another 60 minutes.
• After the second rise, place the cozonac in a preheated oven at 170°C (340°F) and bake for approximately 50 minutes.
• Meanwhile, prepare the syrup.
• Syrup
• Add the water, sugar and brandy to a small saucepan and bring to a boil. Once it starts boiling, reduce the heat to low and let the syrup simmer for about 15 minutes. A little warning: if you have a gas detector, open a window while the syrup is simmering, otherwise there’s a good chance the alarm will go off and you’ll be left without gas. “A friend told me.” 😅
• After 30 minutes of baking, take the pan out of the oven and brush the cozonac with some of the syrup.
• Return the pan to the oven and repeat the process after another 10 minutes, at the 40-minute mark.
• After 50 minutes of baking, remove the cozonac from the oven and pour the remaining syrup over it. Spread it evenly over the entire surface using a pastry brush.
• Let it cool (if you have the patience 😁), then slice and devour!