It’s been more than 24 hours since I took this bread out of the oven. My kitchen still smells like vanilla, orange and chocolate. The smell reminds me of holidays and family gatherings.
This bread is probably one of the few traditional Romanian breads. It’s usually made at Christmas and Easter and family events, like weddings or baptisms.
I remember our small kitchen, the orange or lemon rind mixed with sugar, candied peel, diced Turkish delight, finely chopped walnuts, rum soaked raisins, poppy seeds mixed with egg whites, cocoa powder mixed with milk to form a spreadable paste, the warmth of the kitchen, the holiday smell, my mom’s smile despite us running all over the place.
I’ve always been fascinated with this Romanian sweet bread. I loved everything about it. The smell, the soft crust, the yellowish color from the egg yolks.
I mentioned this bread in this post and since then I’ve been experimenting the ingredients to reduce the amount of egg yolks used. There have been a lot of test-testing and now, after three months I’m so happy with the way it turned out using 2 eggs instead of 6 egg yolks. It’s rich, sweet, buttery, soft and fluffy with an overwhelming smell.
Usually this bread is filled with nuts, rum soaked raisin, poppy seeds or cinnamon but this time I made it using chocolate chunks.
Sometimes I think I have British roots. I love scones, I drink lots of tea, with milk, please, and I love Cadbury chocolate.
If you’re not a Cadbury chocolate fan you can use any chocolate or a filling of your choice.
The recipe has went through lots of test-testing and I don’t guarantee the results if you feel adventures and do some changes to the dough. You can play with the filling, but not with the dough.
Sending love your way,