eggs, milk, butter, sugar and salt. Depending on the region, one may add to it any of the following: raisins, grated orange or lemon zest, walnuts or hazelnuts, and vanilla or rum flavor. Cozonac may be sprinkled with poppy seeds on top. Other styles dictate the use of a filling, usually a ground walnut mixture with ground poppy seeds, cocoa powder, rum essence, or raisins. The dough is rolled flat with a pin, the filling is spread and the whole is rolled back into a shape vaguely resembling a pinwheel. In the baked product, the filling forms a swirl adding to the character of the bread. Similar breads Cozonac is a sweet, egg-enriched bread, which is rooted in the cuisines of Western and Central Asia. Examples of similar breads from other cultures include badnji kruh in Croatian cuisine, folar de páscoa in Portuguese cuisine, brioche in French cuisine, kulich in Russian cuisine, panettone in Italian cuisine, hot cross bun in English cuisine, challah in Jewish cuisine, or stollen in German cuisine. Such rich brioche-like breads are also traditional in other countries, such as Hungary and the Czech Republic. See also List of sweet breads Panettone Fruitcake Raisin bread Pain aux raisins Pască Tsoureki Notes and references External links Cozonac old recipes and more Cozonac with walnut Cozonac Cozonac Rosenkrantz Cozonac with cocoa ( ro cozonac cu cacao) Easter bread Bulgarian cuisine Macedonian cuisine Moldovan cuisine Romanian breads Christmas in Romania Sweet breads Christmas cakes Yeast cakes