sweet leavened bread prepared for easter in romania
Kozunak Cozonac
title: Easter bread text: Easter bread In many European countries, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to Byzantium and the Orthodox Christian church. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts that mention this type of special food. It is also widely known that sweetened bread desserts similar to panettone were a Roman favorite. A "cozonac" is traditional Easter bread in Bulgaria, "kulich" is one of title: Cozonac text: Cozonac Cozonac () or Kozunak (, ), is a traditional Romanian and Bulgarian sweet leavened bread, which is a type of Stollen. It is usually prepared for Easter in Bulgaria, and mostly for every major holiday (Christmas, Easter, New Year's Day, Pentecost) in Romania and Moldova. The dessert is also known as "tsoureki" (), شوريك (Arabic), "panarët" (Arbërisht), "choreg" or "chorek" (Armenian: չորեկ), "çörək" (Azerbaijani), or "çörek" (Turkish and Cypriot Turkish). It is a sweet, egg-enriched bread, which is rooted in the cuisines of Western and Central Asia. Such rich brioche-like breads are also traditional in many other countries, such title: Easter bread text: bread which Romanians make for Easter and Christmas called "cozonac". During the weeks before Easter, special Easter bread is sold (in German: "Osterbrot", ). This is made with yeast dough, raisins, and almond splinters. Usually, it is cut in slices and spread with butter. People enjoy it either for breakfast or for tea time (in German: "Kaffee und Kuchen", literally ″coffee and cake″). The Dutch Easter bread is the so-called 'stol', a fruit bread with raisins and usually filled with almond paste. It is the same type of bread also eaten as a Christmas bread. In Sardinia, Italy, bread is title: Easter bread text: cylindrical, often baked in bundt-type pan. It frequently contains raisins, succade, or orangeat, and may be iced on top. It is much sweeter than "Paska". "Babka" usually is only made, like "Paska", to celebrate Easter Sunday and the rising of Christ. Romania and Moldova also have a traditional Easter bread called "Pasca" (The term "Pasca" is "Easter" in the Eastern Orthodox faith, similar to "Pâques" in French. It is derived from the Hebrew "pesah".). The Romanian "Pasca" bread is made with cheese (and may also include fruits, nuts, or chocolate for decoration). It is usually found alongside another traditional sweet title: Cozonac text: who put forward the "cozonac", more than others. Today, this dessert with a long history is prepared mainly in the southeastern European countries, especially in Romania, Moldova and Bulgaria, where it is considered a traditional food. Cozonac Cozonac () or Kozunak (, ), is a traditional Romanian and Bulgarian sweet leavened bread, which is a type of Stollen. It is usually prepared for Easter in Bulgaria, and mostly for every major holiday (Christmas, Easter, New Year's Day, Pentecost) in Romania and Moldova. The dessert is also known as "tsoureki" (), شوريك (Arabic), "panarët" (Arbërisht), "choreg" or "chorek" (Armenian: չորեկ), "çörək"