The use of cottage cheese or curd cheese in baked goods is quite common all over Europe.

Mascarpone or ricotta can also be used. The creamy texture work well with the bread. You get an all-in-one giant kind of bun. You could also divide the dough and make a few smaller ones.

This loaf is quite large and it looks great with the braid around the edge and the cottage cheese in the centre. It would make a beautiful table decoration for your Easter meal. You could also divide the dough and turn this recipe into perhaps 8 small individual buns.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

260g (9.2oz) strong white bread flour

30g (1oz) soft butter

5g (0.17oz) salt

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

20g (0.7oz) sugar

1 lemon worth of zest

4g (0.14oz) vanilla paste

1 whole egg, approximately 50g (1.75oz), cold from the fridge

100g (3.5oz) cold milk, around 6C (42F)

To learn more about dough temperature control click here.

For the filling –

200g (7oz) curd cheese, cottage cheese, mascarpone, or ricotta. Just make sure it is not too wet.

1 whole egg

40g (1.4oz) sugar

50g (1.75oz) raisins

1 lemon worth of zest

Mix all the ingredients and leave on the side.

1 egg yolk mixed with 1 teaspoon of milk for glazing.

Method

1. In a bowl combine all ingredients except the flour. Mix well to dissolve any large sugar and salt crystals, and to hydrate the yeast.
2. Add the flour and mix to a dough. Knead the dough for 5 minutes. Desired dough temperature around 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
3. Cover and ferment for 1 hour.
4. Fold.
5. Ferment for 1 more hour.
6. Divide the dough into 4 pieces. First piece should be around 290g (10.2oz). Divide the other piece in 3 equal parts. Shape the large dough into a ball. Shape the three smaller dough pieces into blunt cylinders.
7. Cover and rest for 20 minutes.
8. Flatten the large dough ball and place it into a baking paper lined cake tin. I am using a 18cm (7in) tin.
9. Roll out the three smaller dough pieces to around 60cm (2ft). Braid. Lay the braid on top of the flat dough piece. Try to get it as close to the sides of the tin as possible. If the dough is not stretching, then let it rest for 5 minutes before continuing.
10. Fill up with the ricotta filling.
11. Cover & ferment for 1.5 hours. During the final hour of fermentation, you can preheat your oven to 160C (320F) fan on. If you have a thick tray, cast iron skillet or a Pyrex dish, then use it as a base to for baking on. If you do not have any of these then do not worry as it will work anyway. A thick base helps to bake the bottom of a loaf.
12. Brush with the egg yolk & milk glaze.
13. Bake for around 50 minutes or until the inner temperature reads above 92C (197F).
14. Brush the edge with oil as soon as it comes out the oven.
15. Let it set in the tin for 10 minutes before removing.

Cozonac cu nuca is a traditional Romanian Christmas bread. Filled with nuts, cocoa and citrus.

The flavour is outstanding. I had never tried such a combination, but now I love it. The dough is sweet and soft, and quite similar to brioche. Make sure to leave it fermenting long enough during the final proof, so that is puffs up well before you bake it. You do not want this to be dense.

Come to think of it actually there is another bread that combines cocoa. citrus and nuts. It is the Italian Easter bread called Gubana. Be sure to check it out on the festive breads page where I have many different celebrational bread recipes from all over the globe.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

250g (8.8oz) strong white bread flour

1 egg (cold from the fridge)

1 lemon worth of zest

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

5g (0.2oz) salt

40g (1.4oz) sugar

50g (1.75oz) soft butter

110g (3.9oz) cold milk

To learn more about dough temperature control click here.

For the filling –

180g (6.3oz) ground walnuts

60g (2.1oz) sugar

60g (2.1oz) milk

5g (0.2oz) cocoa powder

5g (0.2oz) lemon juice

1 lemon worth of zest

Method

1. To make the filling add the milk, sugar, lemon juice and cocoa to a small pan and bring to a boil. Turn down the heat and add the ground walnuts. Cook for 5 minutes. Add the lemon zest. Cover and leave to cool down.
2. In a bowl add the milk, yeast, salt, sugar, lemon zest and egg. Mix to dissolve the sugar and hydrate the yeast.
3. Add the flour and mix to a dough.
4. Knead using the stretch & fold method for 5 minutes, add the butter and knead for another 5 – 7 minutes or until smooth. Desired dough temperature 26-27C (79-80F).
5. Cover and ferment for 1 hour.
6. Fold.
7. Cover and ferment 1 hour.
8. Roll the dough out to a large rectangle. Cut it in half, fill each half with half of the filling. Brush the edges with water and roll up the two pieces of dough sealing the seams. Twist the two pieces around each other to form the loaf.
9. Place in a loaf tin. Cover and ferment for 2 – 2.5 hours. I used a 22cm (8.7in) 1kg (2lb) loaf tin. But you could just bake it on a tray if you do not have a loaf tin. During the final hour of fermentation preheat your oven to 160C (320F) fan on. If you have a thick tray or cast-iron skillet then use that as a base to place your loaf tin on. But if you do not that is fine it will work anyway.
10. Brush the loaf with egg.
11. Bake for 40 – 50 minutes. Or until 94C (200F) internal temperature.
12. Let the loaf sit in the pan for around 10 minutes before removing.

Let it cool for at least 1 hour before cutting!