"Classic Romania Christmas and Easter cake, stuffed with walnut, Turkish Delight or raisins"
Ideally, I’d be baking it in my wood-burning oven in the countryside, but, due to the pandemic and social distancing, it’s really not worth my firing it up to bake 20 cozonac when there is nobody to share them with, and besides, it’s probably more useful to experiment in the regular oven as that's what most people will be using. So, fingers crossed, here goes my first ever attempt at making a Romanian cozonac !
Time: 30 minutes working time, 90 minutes proving, 45 minutes baking