One version of Romanian cozonac replaces the traditional walnut and rum filling with bits of Turkish delight—enticingly gooey and light, with a hue of the Middle East, my auntie’s favorite cozonac.
Another adds smantana, sour cream, for a delightfully soft crumb. The resulting bread needs no filling—it is left plain, simply brushed with a bit of honey while still warm and sprinkled with sugar.
