Name: Traditional Romanian Apple Raisin Sweet Bread (Cozonac cu Mere)
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Cuisine: Romanian
Ingredients: For the Dough:; 4 cups all-purpose flour; 2 1/4 tsp active dry yeast (1 packet); 1 cup warm milk; 1/2 cup granulated sugar; 2 large eggs; 1/3 cup melted butter; 1/2 tsp salt; 1 tsp vanilla extract; Zest of 1 lemon; For the Filling:; 4 medium apples, peeled and grated; 1/3 cup granulated sugar; 1 tsp ground cinnamon; 1/2 cup raisins; 2 tbsp butter

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Traditional Romanian Apple Raisin Sweet Bread, or Cozonac cu Mere, is a beloved Eastern European treat made with soft, enriched dough filled with sweet apple, cinnamon, and raisin filling. It’s a festive, nostalgic bread perfect for holidays and special occasions.

Why You’ll Love This Recipe

Authentic Romanian recipe with deep cultural roots
Fragrant, spiced apple filling
Soft, enriched yeast dough
A beautiful centerpiece for festive tables
Freezes well for future enjoyment

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

All-purpose flour
Active dry yeast
Milk
Sugar
Eggs
Butter
Salt
Vanilla extract
Lemon zest

For the Filling:

Apples (grated)
Sugar
Cinnamon
Raisins
Butter

Directions

Warm the milk and dissolve sugar and yeast. Let it sit until foamy.
In a large bowl, combine flour, eggs, melted butter, lemon zest, and yeast mixture. Knead until smooth.
Cover the dough and let rise until doubled in size (about 1–2 hours).
Meanwhile, cook grated apples with butter, sugar, cinnamon, and raisins until softened. Let cool.
Roll out the dough into a rectangle. Spread the apple filling evenly.
Roll up the dough tightly and place it in a greased loaf pan.
Let rise again for about 30 minutes.
Brush with egg wash and bake at 350°F (175°C) for 40–45 minutes.
Cool completely before slicing.

Servings and Timing

Servings: 10–12 slices
Prep Time: 30 minutes
Rise Time: 2 hours
Bake Time: 45 minutes
Total Time: 3 hours 15 minutes

Variations

Add chopped walnuts or almonds to the filling
Use pears instead of apples
Sprinkle powdered sugar or glaze over the top
Make mini versions in muffin tins
Add a dash of rum or brandy to the raisins

Storage/Reheating

Store in a sealed container at room temperature for up to 3 days
Freeze slices for up to 2 months
Reheat in oven at 300°F (150°C) for 5–7 minutes

FAQs

What type of apples are best?

Firm, tart apples like Granny Smith hold up well in the filling.

Can I make this without raisins?

Yes, or substitute with cranberries or chopped dried figs.

How do I prevent the bread from drying out?

Keep it covered and avoid overbaking.

Can I use instant yeast?

Yes, reduce rise time slightly and skip proofing step.

How do I know the bread is fully baked?

It should sound hollow when tapped and have a golden crust.

Can I add other spices?

Yes, nutmeg or cardamom work well with the cinnamon.

Can I use whole wheat flour?

Partial substitution is fine, but texture will be denser.

Is this bread sweet or savory?

It’s mildly sweet—perfect for breakfast or dessert.

Can I add a glaze?

Yes, a simple powdered sugar glaze or honey glaze works nicely.

Is kneading by hand okay?

Yes, knead until the dough is smooth and elastic.

Conclusion

Traditional Romanian Apple Raisin Sweet Bread is a cherished recipe full of comforting flavors and cultural tradition. Whether served at a festive meal or enjoyed with coffee, its soft texture and aromatic filling make it a favorite across generations.

Traditional Romanian Apple Raisin Sweet Bread (Cozonac cu Mere)

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Traditional Romanian Apple Raisin Sweet Bread (Cozonac cu Mere) is a festive, enriched yeast bread filled with a sweet apple-cinnamon-raisin mixture, perfect for holidays or cozy family gatherings.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 3 hours 15 minutes
Yield: 10–12 slices 1x
Category: Bread
Method: Baking
Cuisine: Romanian
Diet: Vegetarian

Instructions

Warm the milk and stir in 1 tbsp sugar and the yeast. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, remaining sugar, salt, eggs, melted butter, lemon zest, vanilla, and yeast mixture. Knead until smooth and elastic (10–12 minutes by hand or 6–8 minutes in a mixer).
Cover the dough and let it rise in a warm place until doubled, about 1–2 hours.
Meanwhile, cook grated apples with butter, sugar, cinnamon, and raisins in a skillet over medium heat for about 8–10 minutes until softened. Let cool completely.
Once the dough has risen, punch it down and roll it into a rectangle on a floured surface.
Spread the cooled apple filling evenly over the dough, leaving a small border around the edges.
Roll the dough tightly from the long side into a log and place it seam-side down in a greased loaf pan.
Cover and let rise again for about 30 minutes.
Preheat oven to 350°F (175°C). Brush the loaf with a beaten egg.
Bake for 40–45 minutes, or until golden brown and the loaf sounds hollow when tapped.
Cool completely before slicing and serving.