Matches in DBpedia 2016-04 for { ?s ?p "Cozonac (Romanian pronunciation: [kozoˈnak]) or Kozunak (Bulgarian: козунак, Bulgarian pronunciation: [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 (Greek: τσουρέκι), شوريك (Arabic), panarët (Arbërisht), choreg or chorek (Armenian չորեկ), çörək (Azerbaijani), or çörek (Turkish), a sweet, egg-enriched bread, it is rooted in the cuisines of Western and Central Asia. 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 are 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."@en }
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- Cozonac abstract "Cozonac (Romanian pronunciation: [kozoˈnak]) or Kozunak (Bulgarian: козунак, Bulgarian pronunciation: [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 (Greek: τσουρέκι), شوريك (Arabic), panarët (Arbërisht), choreg or chorek (Armenian չորեկ), çörək (Azerbaijani), or çörek (Turkish), a sweet, egg-enriched bread, it is rooted in the cuisines of Western and Central Asia. 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 are 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.".