25+ Delicious Traditional Romanian Bread Recipes to Savor

Romanian cuisine is a treasure trove of flavors, aromas, and traditions that have been passed down through generations.

One of the most beloved aspects of this culinary heritage is the art of bread-making. Bread holds a special place in Romanian culture, symbolizing nourishment, hospitality, and the joys of family gatherings.

From hearty rye loaves to sweet cozonac filled with nuts and cocoa, each bread recipe tells a story of regional ingredients, local customs, and the love put into every loaf.

In this article, we delve into 25+ traditional Romanian bread recipes that will not only delight your taste buds but also connect you to the rich tapestry of Romanian culinary traditions.

Whether you’re a seasoned baker or a novice in the kitchen, these recipes will inspire you to bring a piece of Romania into your home.

25+ Delicious Traditional Romanian Bread Recipes to Savor

Baking traditional Romanian bread is more than just a culinary activity; it’s an experience steeped in history and culture.

Each recipe captures the essence of Romanian life, from the rustic simplicity of homemade rye bread to the festive sweetness of cozonac enjoyed during special occasions.

As you explore these 25+ traditional Romanian bread recipes, you will not only create delicious loaves but also weave a deeper connection to the traditions and stories that make Romanian cuisine so unique.

So, gather your ingredients, roll up your sleeves, and embark on this flavorful journey.

Share these breads with family and friends, and let the aromas of freshly baked bread fill your home, bringing warmth and joy to your table.

Mămăligă Bread (Cornmeal Bread)

Mămăligă bread, made with cornmeal, is a staple in Romanian households. This rustic bread is hearty and pairs beautifully with soups, stews, or cheese. Its unique texture, created by the cornmeal, gives it a delightful crunch, making it a favorite among locals.

Ingredients:

• 2 cups cornmeal
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• 2 cups warm water
• 1 tablespoon olive oil (optional)
• 1 tablespoon sugar (optional, for sweetness)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, and baking powder.
3. Gradually add warm water to the dry ingredients, stirring continuously until the mixture is smooth. If using, add olive oil and sugar at this point.
4. Pour the batter into a greased baking dish or a cast-iron skillet.
5. Bake for about 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Let the bread cool slightly before slicing.

This Mămăligă bread is not just a delicious side; it also brings a sense of nostalgia to those who grew up enjoying it. The combination of cornmeal and flour creates a robust flavor profile, making it versatile enough to accompany a variety of dishes. Whether served warm or at room temperature, this bread is sure to satisfy and impress your family and friends.

Cozonac (Sweet Nut Bread)

Cozonac is a traditional Romanian sweet bread filled with a rich nut mixture, often served during festive occasions and holidays. The soft, fluffy texture combined with the sweet filling makes it a beloved dessert. Cozonac is often enjoyed with coffee or tea, adding a touch of sweetness to any gathering.

Ingredients:

• 4 cups all-purpose flour
• 1 cup milk, warmed
• 1/2 cup sugar
• 1/2 cup butter, melted
• 3 eggs
• 2 teaspoons dry yeast
• 1 teaspoon salt
• Zest of 1 lemon
• 1 cup ground walnuts or poppy seeds
• 1/2 cup raisins (optional)
• 1 teaspoon cinnamon (optional)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with a teaspoon of sugar and let it sit for 10 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, melted butter, eggs, salt, and lemon zest. Add the yeast mixture and knead until the dough is smooth and elastic.
3. Cover the bowl with a cloth and let the dough rise in a warm place for about 1-2 hours or until it doubles in size.
4. While the dough rises, prepare the filling by mixing the ground walnuts (or poppy seeds), raisins, and cinnamon in a bowl.
5. Once the dough has risen, punch it down and divide it into two equal parts. Roll out each portion into a rectangle.
6. Spread half of the filling evenly over each rectangle and roll them tightly into logs.
7. Place the logs into greased loaf pans and let them rise again for about 30 minutes.
8. Preheat the oven to 350°F (175°C) and bake the cozonaci for about 40-45 minutes or until golden brown and cooked through.
9. Let them cool before slicing.

Cozonac is more than just a sweet treat; it’s a cherished symbol of celebration in Romanian culture. The combination of soft bread with the rich nut filling creates a delightful contrast that appeals to all ages. Sharing this bread with family and friends during festive occasions makes it a perfect centerpiece for any gathering, evoking warmth and happiness.

Pâine de Casă (Homemade Bread)

Pâine de casă is a classic Romanian homemade bread, characterized by its crusty exterior and soft, airy interior. This bread is often made in large loaves and serves as a staple in Romanian cuisine, enjoyed with various dishes or simply with butter. Its rustic charm and wonderful aroma make it a must-try for any bread lover.

Ingredients:

• 5 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons dry yeast
• 2 cups warm water
• 1 tablespoon vegetable oil (optional)

Instructions:

1. In a bowl, dissolve the sugar and yeast in warm water and let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.
3. Gradually incorporate the flour into the liquid, mixing until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, adding more flour if necessary until the dough is smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
6. Preheat your oven to 425°F (220°C).
7. Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan or shape it into a round and place it on a baking sheet.
8. Let it rise for another 30 minutes, then bake for 25-30 minutes or until the bread sounds hollow when tapped on the bottom.
9. Cool on a wire rack before slicing.

Pâine de casă embodies the essence of homemade comfort food. Its inviting aroma fills the kitchen, creating a cozy atmosphere that draws everyone in. This bread is perfect for sandwiches, served alongside meals, or simply enjoyed fresh with butter. Baking your own bread is not only rewarding but also a wonderful way to connect with Romanian traditions, bringing people together around the table.

Plăcintă cu Brânză (Cheese Bread)

Plăcintă cu brânză is a delightful Romanian bread filled with cheese, making it a popular choice for breakfast or as a snack. This savory pastry is known for its flaky crust and rich filling, often made with a mix of cheeses such as feta, telemea, or ricotta. It’s a perfect dish to enjoy with a glass of yogurt or a hot cup of tea.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup warm water
• 1/2 teaspoon salt
• 1/4 cup vegetable oil or melted butter
• 1 cup mixed cheese (feta, ricotta, or telemea), crumbled
• 1 egg (optional, for brushing)
• Fresh dill or parsley (optional, for flavor)

Instructions:

1. In a mixing bowl, combine flour and salt. Gradually add warm water and oil, mixing until a dough forms. Knead for about 5-7 minutes until smooth.
2. Cover the dough with a cloth and let it rest for 30 minutes.
3. In a separate bowl, mix the crumbled cheese with fresh herbs, if using.
4. Preheat your oven to 375°F (190°C).
5. Roll out the dough on a floured surface into a thin rectangle. Cut it into smaller squares or triangles.
6. Place a spoonful of the cheese mixture in the center of each piece, then fold and seal the edges, forming a pocket.
7. Arrange the filled pastries on a greased baking sheet. Brush the tops with beaten egg for a golden finish.
8. Bake for 25-30 minutes or until golden brown.

This Plăcintă cu brânză is not just a treat; it’s a symbol of comfort and tradition. The flaky crust envelops the rich, cheesy filling, creating a satisfying bite that is perfect for any time of day. Sharing these pastries with family or friends fosters a sense of community, bringing warmth and joy to any gathering.

Scovergi (Fried Romanian Bread)

Scovergi are fluffy, deep-fried breads often enjoyed as a street food delicacy in Romania. Crispy on the outside and soft on the inside, these round breads are perfect for serving with a variety of toppings, such as sour cream, cheese, or even jam. They are a delightful snack for all ages and can be made quickly, making them ideal for gatherings.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm water
• 1 teaspoon sugar
• 2 teaspoons dry yeast
• 1 teaspoon salt
• Oil for frying

Instructions:

1. In a bowl, dissolve sugar and yeast in warm water, letting it sit for about 10 minutes until frothy.
2. In a large bowl, mix flour and salt. Create a well in the center and pour in the yeast mixture.
3. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth.
4. Cover the dough and let it rise for about 1 hour or until it doubles in size.
5. Once risen, punch down the dough and divide it into small balls (about the size of a golf ball).
6. Roll each ball into a flat disc about 1/2 inch thick.
7. Heat oil in a deep frying pan over medium heat. Fry each disc for about 2-3 minutes on each side, until golden brown.
8. Drain on paper towels and serve warm.

Scovergi are a fun and delicious way to enjoy bread. Their versatility makes them a favorite for both savory and sweet toppings. Whether enjoyed at a festival or at home, these fried breads evoke nostalgia and tradition. They’re perfect for sharing, inviting everyone to partake in the experience of enjoying freshly fried goodness.

Cuca (Romanian Focaccia)

Cuca is a Romanian flatbread reminiscent of Italian focaccia but with its own unique twist. This fluffy, herb-infused bread is often topped with sea salt and olive oil, making it a delightful side dish for soups and salads or simply enjoyed on its own. The aroma of fresh herbs wafting through the kitchen is sure to attract everyone to the table.

Ingredients:

• 3 cups all-purpose flour
• 1 cup warm water
• 2 teaspoons dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 cup olive oil
• Fresh herbs (such as rosemary, thyme, or oregano)
• Coarse sea salt (for topping)

Instructions:

1. In a bowl, mix warm water, sugar, and yeast, allowing it to sit for 10 minutes until frothy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise for about 1-2 hours until doubled in size.
5. Preheat the oven to 400°F (200°C).
6. Once risen, punch down the dough and transfer it to a greased baking sheet. Press it down to create a flat shape about 1 inch thick.
7. Dimple the surface with your fingers and sprinkle with fresh herbs and coarse sea salt.
8. Bake for 20-25 minutes or until golden brown.

Cuca is a celebration of simplicity and flavor. Its light texture and aromatic herbs make it an excellent accompaniment to any meal. Enjoying this bread fresh out of the oven creates a delightful experience, bringing family and friends together around the table. Whether as an appetizer or a side, Cuca embodies the warmth of Romanian hospitality and tradition.

Pâine cu Mărar (Dill Bread)

Pâine cu mărar is a fragrant Romanian bread that incorporates fresh dill, giving it a unique flavor that elevates any meal. This herb-infused bread is often served with hearty soups, stews, or alongside cheese platters. Its aromatic qualities and fluffy texture make it a delightful addition to any dining table.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm water
• 2 teaspoons dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 cup vegetable oil
• 1/2 cup fresh dill, finely chopped

Instructions:

1. In a small bowl, dissolve the sugar and yeast in warm water, letting it sit for about 10 minutes until it becomes frothy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and vegetable oil, mixing until a dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes, adding the chopped dill halfway through until the dill is well incorporated.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
5. Once risen, punch down the dough and shape it into a round loaf. Place it on a greased baking sheet or in a loaf pan.
6. Let it rise again for about 30 minutes while preheating your oven to 375°F (190°C).
7. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Cool on a wire rack before slicing.

Pâine cu mărar is more than just a flavorful bread; it embodies the essence of Romanian cooking, where fresh ingredients play a vital role. The dill adds a fresh, herbal note that enhances its taste, making it perfect for summer meals or festive occasions. This bread is a wonderful way to celebrate the flavors of Romania, inviting everyone to enjoy its unique aroma and taste.

Făcăleț (Braided Bread)

Făcăleț is a traditional Romanian braided bread that is visually appealing and delicious. This bread is often served during festive occasions and family gatherings, where its braided form symbolizes unity and togetherness. The soft, fluffy texture makes it perfect for slathering with butter or serving alongside meats and cheeses.

Ingredients:

• 5 cups all-purpose flour
• 2 cups warm milk
• 2 teaspoons dry yeast
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 cup butter, melted
• 2 eggs (one for the dough and one for egg wash)

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk, letting it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine flour and salt. Add the melted butter, yeast mixture, and one egg, mixing until a dough forms.
3. Knead the dough on a floured surface for about 10-15 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
5. Once risen, punch down the dough and divide it into three equal parts. Roll each part into long strands and braid them together.
6. Place the braided loaf on a greased baking sheet and let it rise for another 30 minutes.
7. Preheat your oven to 375°F (190°C). Brush the top of the loaf with beaten egg for a golden finish.
8. Bake for 25-30 minutes or until golden brown and sounds hollow when tapped.
9. Allow it to cool on a wire rack before slicing.

Făcăleț is a delightful way to bring people together during meals. Its braided design not only makes it a centerpiece but also allows for easy sharing. The rich, buttery flavor of this bread adds a touch of indulgence to any occasion, creating lasting memories with family and friends around the table.

Pâine de Porumb (Cornbread)

Pâine de porumb is a traditional Romanian cornbread, known for its slightly sweet flavor and dense texture. Often served alongside hearty dishes, this bread complements stews, soups, and grilled meats beautifully. Its rustic charm and golden color make it a popular choice for gatherings and family meals.

Ingredients:

• 2 cups cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 eggs

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a baking dish or cast-iron skillet.
2. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, vegetable oil, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Allow the cornbread to cool slightly before slicing and serving.

Pâine de porumb brings a delightful sweetness and a comforting texture to the table. It’s an ideal accompaniment to traditional Romanian dishes, providing a satisfying base to soak up sauces and flavors. This cornbread represents the rustic roots of Romanian cuisine, making it a beloved staple in many households. Enjoying this bread with family not only nourishes the body but also fosters a sense of community and warmth.

Pâine de Secară (Rye Bread)

Pâine de secară is a hearty and nutritious Romanian bread made primarily from rye flour. This dense bread is known for its rich flavor and dark color, often enjoyed with various toppings, including smoked meats, pickles, or simply butter. Its rustic texture and earthy taste make it a favorite at many Romanian tables, especially during colder months.

Ingredients:

• 3 cups rye flour
• 1 cup all-purpose flour
• 1 1/2 cups warm water
• 2 teaspoons dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon caraway seeds (optional)

Instructions:

1. In a bowl, combine the warm water, sugar, and yeast, allowing it to sit for about 10 minutes until frothy.
2. In a large mixing bowl, mix the rye flour, all-purpose flour, salt, and caraway seeds if using.
3. Pour the yeast mixture into the dry ingredients and mix until a dough forms. The dough will be sticky.
4. Knead the dough on a floured surface for about 10 minutes until it becomes smooth.
5. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. Once risen, punch down the dough and shape it into a round loaf or place it in a greased loaf pan.
7. Let it rise again for about 30-40 minutes.
8. Preheat your oven to 375°F (190°C). Bake for 30-35 minutes or until the bread sounds hollow when tapped.
9. Cool on a wire rack before slicing.

Pâine de secară is not just a staple; it’s a testament to the rich agricultural traditions of Romania. Its robust flavor and dense texture make it a perfect pairing for rich soups and stews, or it can stand alone as a nourishing snack. Enjoying this bread evokes the warmth of home and the comforts of family gatherings.

Cozonac (Sweet Bread with Filling)

Cozonac is a traditional Romanian sweet bread that is often prepared for holidays and special occasions. This rich, yeast-leavened bread is typically filled with a variety of sweet fillings such as nuts, cocoa, or poppy seeds, making it a festive treat. Cozonac is known for its beautiful spiral pattern, which not only looks impressive but also provides a delightful taste experience with each slice.

Ingredients:

• 5 cups all-purpose flour
• 1 cup milk
• 1 cup sugar
• 4 eggs
• 1/2 cup butter, softened
• 2 teaspoons dry yeast
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• For the filling:
  • 1 cup ground walnuts or poppy seeds
  • 1/2 cup sugar
  • 1/4 cup cocoa powder (if using chocolate filling)
  • 1/2 cup milk (to moisten the filling)
  • Zest of 1 lemon (optional)

Instructions:

1. In a small bowl, warm the milk slightly and dissolve the yeast in it, letting it sit for about 10 minutes until frothy.
2. In a large bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, butter, and vanilla extract.
3. Mix until a dough forms, then knead for about 10-15 minutes until smooth and elastic.
4. Cover the dough and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
5. While the dough is rising, prepare the filling by mixing ground walnuts or poppy seeds with sugar and cocoa (if using). Add milk gradually to moisten the mixture.
6. Once the dough has risen, punch it down and divide it into two equal parts. Roll each part into a rectangle.
7. Spread the filling evenly over each rectangle, then roll them up tightly like a jelly roll.
8. Place each rolled loaf into a greased loaf pan. Let them rise again for about 30-40 minutes.
9. Preheat your oven to 350°F (175°C) and bake for 35-40 minutes or until golden brown.
10. Allow the cozonac to cool slightly before slicing.

Cozonac is more than just a sweet bread; it is a cherished tradition that brings families together during celebrations. Its beautiful appearance and delightful taste make it a centerpiece on any festive table. Savoring this bread reminds us of the joy of sharing food and creating memories with loved ones.

Pâine cu Mașină (Machine-Made Bread)

Pâine cu mașină refers to bread made using a bread machine, combining convenience with traditional flavors. This method allows anyone to enjoy freshly baked bread without extensive kneading or rising time. This basic recipe serves as a foundation for various flavor adaptations, such as adding herbs, spices, or seeds.

Ingredients:

• 4 cups all-purpose flour
• 1 1/2 cups warm water
• 2 tablespoons sugar
• 2 teaspoons salt
• 1/4 cup vegetable oil
• 2 teaspoons dry yeast

Instructions:

1. In the bread machine, add the warm water, vegetable oil, and sugar.
2. Carefully add the flour, making sure to cover the liquid completely.
3. Sprinkle salt and yeast on top of the flour.
4. Set the bread machine to the basic bread setting and select the desired crust color (light, medium, or dark).
5. Start the machine and allow it to mix, knead, rise, and bake.
6. Once the bread is done, carefully remove it from the pan and let it cool on a wire rack.

Using a bread machine simplifies the bread-making process, allowing you to enjoy the smell of fresh bread without the fuss. This versatile recipe can be modified to include various ingredients such as cheese, olives, or sun-dried tomatoes, making it a perfect everyday staple. Pâine cu mașină embodies the spirit of convenience while honoring the tradition of homemade bread, making it a delightful addition to any meal.

Pâine de Porumb cu Făină de Grâu (Corn and Wheat Bread)

Pâine de porumb cu făină de grâu is a delightful blend of cornmeal and wheat flour, resulting in a moist and flavorful bread that is slightly sweet. This rustic bread is commonly enjoyed in rural areas of Romania and pairs beautifully with butter, honey, or savory spreads. Its unique texture and flavor make it a beloved choice for family gatherings and holiday feasts.

Ingredients:

• 2 cups cornmeal
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 cups warm milk
• 1/2 cup vegetable oil
• 2 eggs

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish or loaf pan.
2. In a large mixing bowl, combine cornmeal, all-purpose flour, sugar, salt, and baking powder.
3. In another bowl, whisk together warm milk, vegetable oil, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
5. Transfer the batter into the prepared baking dish, smoothing the top.
6. Bake for 30-35 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before slicing.

Pâine de porumb cu făină de grâu is not only delicious but also a comforting reminder of traditional Romanian cooking. The combination of cornmeal and wheat flour adds depth to the flavor and texture, making it perfect for any meal. Whether served as a side or enjoyed on its own, this bread brings a taste of home to every table.

Pâine cu Cartofi (Potato Bread)

Pâine cu cartofi is a soft and tender bread enriched with mashed potatoes, making it wonderfully fluffy and moist. This bread is a popular choice in many Romanian households, often served with soups or stews. The addition of potatoes not only enhances the flavor but also gives the bread a delightful texture that keeps it fresh for longer.

Ingredients:

• 3 cups all-purpose flour
• 1 cup mashed potatoes (about 2 medium potatoes)
• 1/2 cup warm milk
• 1/4 cup sugar
• 2 teaspoons dry yeast
• 1 teaspoon salt
• 1/4 cup vegetable oil
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine flour and salt. Add the mashed potatoes and mix well.
3. Pour the yeast mixture and vegetable oil into the flour mixture and stir until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
6. Once risen, punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
7. Let it rise again for about 30 minutes while preheating your oven to 375°F (190°C).
8. Brush the top with beaten egg for a golden finish and bake for 30-35 minutes or until golden brown and sounds hollow when tapped.
9. Cool on a wire rack before slicing.

Pâine cu cartofi is not just a staple; it represents the resourcefulness of Romanian cooking, turning simple ingredients into something extraordinary. Its soft texture and hearty flavor make it a comforting addition to any meal, perfect for enjoying with butter, spreads, or as a side to your favorite dishes.

Pâine de Lapte (Milk Bread)

Pâine de lapte is a rich and tender Romanian bread made with milk, giving it a delightful softness and slightly sweet flavor. This bread is often enjoyed for breakfast, toasted with butter and jam, or served alongside hearty meals. Its light and airy texture makes it a favorite among both children and adults.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 1/4 cup sugar
• 2 teaspoons dry yeast
• 1 teaspoon salt
• 1/4 cup butter, melted
• 2 eggs

Instructions:

1. In a small bowl, dissolve the sugar and yeast in warm milk. Let it sit for about 10 minutes until it becomes frothy.
2. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture, melted butter, and eggs.
3. Mix until a dough forms, then knead on a floured surface for about 10-12 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
5. Once risen, punch down the dough and shape it into a loaf or divide it into rolls.
6. Place the loaf or rolls in greased pans and let them rise again for about 30-40 minutes.
7. Preheat your oven to 350°F (175°C) and bake for 25-30 minutes or until golden brown and sounds hollow when tapped.
8. Cool on a wire rack before slicing.

Pâine de lapte is a delightful treat that brings warmth and comfort to the table. Its slightly sweet flavor and soft texture make it perfect for breakfast or as an accompaniment to your favorite dishes. Sharing this bread with family creates cherished memories, reflecting the heartwarming spirit of Romanian hospitality.

Note: More recipes​ are coming soon!