Easter is a huge holiday in Moldova, which, if you're new here, is where I am from and where I lived until 4 years ago when my (american) husband and I moved to the US. Anyway, back to Easter in Moldova...I could say that it is a holiday bigger than Christmas. I remember dearly all the wonderful times spent with family on Easter. No bunnies, no Easter Egg Hunts, but certainly plenty of other traditions, many of which are food related.Pin It
Today I am sharing a must have for a Moldovan Easter and a new favorite of
my American side of the family.
It is a mix between the American pound cake and the Italian Panettone, and we call it 'Cozonac'. It is super yummy, but super difficult to make. I know it took my mom days to prepare for this. I've never actually attempted to make one myself using my grandma's recipe, but here's one I adapted from the Italian Panetonne recipe over at the Food Network.
I didn't have the right form for this, so I just used regular loaf pans.
Prep time: 30 min
Inactive time: 2 hours
Cooking time: 35 min
Yield: 2 loaves
1/2 cup diced candied orange peel
3/4 cup dried cherries
3/4 cup golden raisins
3/4 cup diced dried apricots
1/2 cup sugar
1 tbsp active dry yeast
3 1/2 cups all-purpose flour
1 1/4 tsp salt
Mixing and finishing ingredients
1 cup of whole milk
1 stick of butter
¼ cup honey
2 tbs grated lemon zest
1 tsp vanilla extract
step by step
1. Place the dried fruits and dough ingredients into a bowl.
2. Heat 1 cup whole milk, 1 stick butter, 1/4 cup honey and 2 tablespoons grated lemon zest in a saucepan, until all the ingredients are homogenized and are about 120 degrees. Pour and stir into the dry mix in the bowl.
3. Lightly beat 2 eggs and 1 teaspoon vanilla extract, add to the dough and mix.
4. Cover and let rise until doubled in size, about 1 hour.
5. Butter two 5-by-9-inch loaf pans and line with parchment paper.
6. Separate the dough into two equal parts and place them in your pans; cover and let rise 1 hour.
8. Whisk 1 egg with a little bit of milk, and brush your loves conservatively (as in don't dump the whole egg mixture on top; we don't want burnt omelet on top).
7. Bake at 350 degrees until a toothpick inserted in the middle comes out clean, about 55 minutes.
Cool before slicing.
If you attempt this recipe and it doesn't turn out well, please don't hate me. I am not a baker, and I hate following exact measurements. I didn't use exact measurements for any of the dried fruit, sugar or honey. I also, added extra flour when the dough was too thin, or water when it was too thick. I just worked it until it wasn't sticking to my fingers.
What Easter Traditions does your family have that you love?