Cozonac

Cozonac or Kozunak (Bulgarian: козунак [kozuˈnak]) is a sweet yeast dough that can be used to make different traditional holiday breads and cakes. Often mixed with raisins, it can be baked as a loaf or rolled out with fillings like poppy seed or walnuts. It is common throughout Southeastern Europe in countries such as Romania, Moldova, Bulgaria, Serbia, North Macedonia and Greece. Rich in eggs, milk and butter, it is usually prepared for Easter in Romania, Serbia, Bulgaria, and in Romania and Moldova it is also traditional for Good Friday, in a simplified version with vegan ingredients, without eggs or milk - named Cozonac de post - to be eaten by Christians during lent. The name comes from the Bulgarian word for hair-коса/kosa, or Greek: κοσωνάκι, romanized: kosōnáki, a diminutive form of κοσώνα, kosṓna. Cozonac was the sweet chosen to represent Romania in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006. In Great Britain, the first recipe of "cozonac" appears in a cookbook in 1718, with the recommendation to be baked in long and narrow forms, a recommendation that remains valid nowadays. A similar Italian dessert, Panettone, whose recipe was shared and adapted in Eastern Europe following the Roman occupation, is often mentioned as a starting point for the cozonac.

Source: Wikipedia