Fluffy fasting sweet bread
The fasting cozonac has been on my to-do list for a while, but I only recently got motivated to try the version with orange juice. At first, I had doubts about whether a fluffy cozonac could be made without eggs and milk, but the result was surprisingly good. I used fresh orange juice, which gives a subtle flavor, and I chose to add grated chocolate for the filling, but I also tested it with walnuts, and both turned out just as well. If you have a bit of patience for the rising, it's really not complicated to make.
Quick Info
Total time: 2 hours 30 minutes – 3 hours (depending on rising)
Preparation time: 30 minutes
Baking time: 45-60 minutes
Servings: 10-12 slices (1 large cozonac)
Difficulty: medium
Recipe suitable for fasting, but also works when you want a light version without dairy or eggs.
Ingredients
500 g all-purpose flour
250 ml freshly squeezed orange juice (about 2 large oranges)
100 ml oil
80-100 g sugar (depending on how sweet you want it)
25 g fresh yeast or 1 packet (7 g) dry yeast
a pinch of salt
1-2 teaspoons grated orange peel (optional, if using organic/unwaxed oranges)
100 g dark chocolate (for filling)
1-2 tablespoons honey (for brushing after baking)
Instructions
1. If using fresh yeast, crumble it into a cup and mix it with a teaspoon of sugar until it becomes fluid. If you have dry yeast, add it directly to the flour.
2. Gently warm the orange juice until it's lukewarm (not hot). Dissolve the sugar in it.
3. In a large bowl, mix the flour, salt, and yeast (dry or activated fresh).
4. Pour the sweetened orange juice over the flour, add the yeast (if applicable), the oil, and, if desired, the orange peel. Mix until it starts to come together.
5. Knead the dough for 5-10 minutes until it becomes elastic and no longer sticks to your hands. If the dough seems too tough, you can add 2-3 tablespoons of orange juice gradually.
6. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place until it doubles in volume. It took me over an hour. The fasting dough rises a bit slower than the classic one with eggs, so don’t rush it.
7. When it has risen, turn it out onto a lightly oiled work surface. Divide it into two equal pieces.
8. With oiled palms, roll each piece into a rectangular sheet about 0.5 cm thick.
9. Sprinkle grated chocolate over each sheet, leaving the edges free. Roll both sheets lengthwise.
10. Braid the two rolls together and place the cozonac in a (loaf) pan, greased with oil or lined with parchment paper.
11. Cover the pan with a towel and let it rise for another 20-30 minutes in a warm place.
12. Brush the cozonac with a little oil and place it in the preheated oven at 180°C. Bake for 45-60 minutes until it is nicely browned, and if the top browns too quickly, you can cover it with aluminum foil in the last 10-15 minutes.
13. Ten minutes before it's done, take the cozonac out of the oven, brush the top with honey mixed with a tablespoon of water, then put it back in the oven to give it a shine.
14. Once baked, let it sit in the pan for about 10 minutes, then transfer it to a rack to cool. If you don't have a rack, place it on a board and turn it periodically to prevent it from getting soggy on the bottom.
15. Once completely cooled, you can slice it.
Why I make this recipe often
For me, it’s one of the simplest options when I need a fasting cozonac that stays fluffy and doesn’t dry out quickly. It keeps well, and the ingredients are easy to find. The dough is quite versatile, and the filling can be changed without any issues.
Tips and Variations
Tips
If you want it to be as airy as possible, don’t rush the rising. Gently stretch the dough when rolling it out without damaging it.
If you like orange peel, use only organic or unwaxed oranges to avoid a bitter taste.
If you don’t have a rack, make sure to turn the cozonac on both sides after baking, or it may get soggy on the bottom.
Substitutions
Chocolate can be replaced with walnuts, ground poppy seeds, Turkish delight, or a mixture of cocoa with sugar and a little cinnamon.
You can replace the orange peel with orange essence or, for more flavor, add 1-2 packets of vanilla sugar.
If you want it sweeter, you can also use 100 g of sugar.
Variations
You can make two small cozonaci by dividing the dough and using two shorter pans.
If you prefer a richer texture, sprinkle a thin layer of oil on the sheet before adding the filling.
You can add some raisins or cranberries to the filling for extra texture.
Serving Ideas
Slice only after it has completely cooled, otherwise it will crumble.
It works well for breakfast or as a simple snack.
You can spread it with a little jam or maple syrup if you want something more special.
Frequently Asked Questions
1. Can the fasting cozonac be made with plant milk instead of orange juice?
Yes, but the texture and flavor will change. Orange juice gives it flavor and color, but you can use almond or soy milk if you want a neutral taste.
2. The dough turns out too tough or too soft – how can I adjust it?
If it’s too tough, add orange juice, one tablespoon at a time, and knead until it softens. If it’s too soft, add 1-2 tablespoons of flour, but don’t overdo it.
3. Can the cozonac be frozen after baking?
Yes, but it’s best to slice it before freezing and wrap the portions individually. When thawing, let it sit at room temperature.
4. The cozonac stays yellow without eggs – is that normal?
Yes, the color comes from the orange juice; no eggs are needed for a nice hue.
5. Can I double the quantities for two large cozonaci?
You can double the ingredients, but it’s recommended to knead the dough in two batches if you don’t have a very large bowl.
Nutritional Values
Approximate estimate per slice (out of 12):
Calories: 220 kcal
Protein: 4 g
Carbohydrates: 36 g
Fat: 6 g
Values may vary depending on the filling and how much sugar or oil you use. It contains no eggs or milk, so it is lower in cholesterol and saturated fats compared to classic cozonac.
Storage and Reheating
Fasting cozonac is best stored wrapped in paper or cloth, then placed in a bag to prevent it from drying out. It stays fresh for 2-3 days at room temperature. I do not recommend keeping it in the fridge, as it becomes tougher. For reheating, you can place slices in the oven for a few minutes or steam them, but it’s not necessary – it’s good cold. If you made more, portion and freeze, then thaw the portions as needed.
Ingredients: 500 g flour, 250 ml freshly squeezed orange juice (from 2 oranges), 100 ml oil, 80-100 g sugar, 25 g fresh yeast (or 1 packet of dry yeast), a pinch of salt, 1-2 teaspoons grated orange peel (if you find organic unwaxed oranges), 100 g dark chocolate for filling, 1-2 tablespoons honey for glazing the bread.
