A brioche like bread, rich from the butter and eggs with a soft crumb this dried fruit swirl bread baked around the holidays
Today’s post is hard to write. I’ve had a couple of attempts but after few short sentences the teary eyes forced me to think of something else.
I’m a very emotional person and around the holidays I’m even worse. Those of you that aren’t spending holidays with your family might understand me better. As some of you know, I know live in Central Virginia with my beautiful daughter and amazing husband but the rest of my family is half way across the world and I haven’t seen them in over a year and the last time we spent holidays together was years ago.
I have a ton of wonderful Christmas memories with my big family. We were that family of 20-25 that had dinner together at every holiday and did Sunday lunch as often as possible. Now, I’m lucky I get to video-chat with them.
One of the holidays memories is watching my mom make “cozonac” the Romanian swirl bread.
The bread is a brioche-like bread, rich from the butter and eggs with a soft crumb and filled with fruit. My mom used to make it with Turkish Delight but I haven’t found it lately at the ethnic store. She also used to make a poppy-seed filling. No matter what you decide to fill the bread with you really should make it.
The technique is a little different, but I’m pretty sure it’s also easy to follow and understand.
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