Cozonac (Romanian: [kozoˈnak]) or Kozunak (Bulgarian: козунак [kozuˈnak]) is a sweet yeast dough that can be used to make different traditional holiday breads and cakes.

A similar Italian dessert, Panettone, whose recipe was shared and adapted in Eastern Europe following the Roman occupation, is often mentioned as a starting point for the cozonac.

Romanians added cocoa, rum, walnuts and Turkish delight to the composition, thus creating an original version of the dish, which was not to be missed from any Easter or Christmas table for hundreds of years and is widely recognised as a traditional dessert.

[5] Today, this dessert with a long history is prepared mainly in southeastern European countries, especially in North Macedonia, Romania, Moldova and Bulgaria, where it is considered a traditional food.

In North Macedonia, the Macedonians for Easter traditionally bake a sweet bread called with sultanas and raisins in the shape of a girl's plated hair, a braid.