Cozonac is not only a culinary tradition in Romania, but a lesson in history and culture as we eat it at Christmas and Easter time, and here’s the traditional recipe we use in our home. Enjoy a delicious, tried and trusted Romanian cozonac recipe, discover the origin of the cozonac, and marvel at the controversial cozonac recipe of Păstorel Teodoreanu that used 50 eggs per kilo of flour.
Continue reading “Festive Dessert for Christmas and Easter, Romanian Cozonac, a Sweet Bread Recipe #Im4Ro”Festive Dessert for Christmas and Easter, Romanian Cozonac, a Sweet Bread Recipe #Im4Ro
