Romanian cozonac is a slightly sweet yeast-raised egg bread, similar to houska, that is traditionally eaten for easter, christmas, and new years. Bulgarians call this bread kozunak. It's considered the italian panettone of the romanians. When the cozonac dough is filled with farmer's cheese, it becomes a pasca, similar to a polish koacz. This recipe calls for egg yolks only so freeze the leftover egg whites and save them for a recipe like this meringue torte.
