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''Cozonac'' ((:kozoˈnak)) or ''Kozunak'' ((ブルガリア語:козунак), (:kozuˈnak)) is a traditional Romanian and Bulgarian sweet 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'' ((ギリシア語:τσουρέκι)), شوريك (Arabic), ''panarët'' (Arbërisht), ''choreg'' or ''chorek'' (Armenian: չորեկ), ''çörək'' (Azerbaijani), or ''çörek'' (Turkish). It is a sweet, egg-enriched bread, which is rooted in the cuisines of Western and Central Asia.〔''Толковìй словарь живаго великорусскаго язîка'', Dal' V.I., IAS, 1869〕 Such rich brioche-like breads are also traditional in many other countries, such as Hungary and the Czech Republic. 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, and ''challah'' in Jewish cuisine. ''Cozonac'' is a sweet bread, into which milk, eggs, sugar, butter, and other ingredients are mixed together before baking. In Bulgaria, the ''kozunak'' is prepared by adding lemon zest to the dough mixture, just as the Romanian version. The Italian ''Panettone'' is very similar to the basic ''cozonac'', the most visible difference being their shapes. In Romania, the recipes differ rather significantly between regions in what concerns the trimmings. The dough is essentially similar throughout the country; a plain sweet bread made from flour, eggs, milk, butter, sugar and salt. Depending on the region, one may add to it any of the following: raisins, ''rahat'', grated orange or lemon rind, 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. It was the sweet chosen to represent Romania in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.〔(Coffee and Sweets )〕 ==Origins== It is possible that the first ''cozonac'' has been made in Ancient Egypt. Perhaps it was sweetened with honey and filled with seeds. The Greeks took from the Egyptians their interest in cuisine, the yeast, and the leavened doughs. Certainly the Greeks have eaten ''cozonac''. They made it with honey, raisins and walnuts. The Greek ''cozonac'' is called ''plakoús'' (πλακούς). Yeast and implicitly leavened breads, such as ''cozonac'', were "stolen" from the Greeks by the Romans, where they added dried fruits to the ''cozonac''. At first there were only two varieties called ''libum'' and ''placenta''. ''Libum'' was a small cake, used as an offering to the gods. Later appeared versions were also consumed by people, not only by the gods. ''Placenta'', more elaborate, is a ''cozonac'' made from cheese, raisins and peanuts, which was served with a sweet wine. Although, they took the ready-made yeast from the Greeks and the Egyptians, the Romans were the ones who discovered all the possibilities offered by the yeast added to doughs, thus becoming true masters of pastry. In the Middle Ages, European bakers often made ''cozonac'' with dried fruits, because they resisted longer. 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. The French people, those who in the 19th century added the third kind of meal, the dessert, are those 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.〔 ("Istoria cozonacului" ), ''Revista Flacăra'', December 10, 2010〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cozonac」の詳細全文を読む スポンサード リンク
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