Romanian "cozonac" is very similar to Italian "panettone" but is not the same. I was looking for a recipe to be successful, fluffy, eventually bread machine and I was trying many, many recipes, from cook books, my mother, my friends....
This recipe I found from internet from a Community of Romanians in Manitoba, and it exactly as I would like to be a perfect "cozonac": fluffy, light weight, very tasty as I remembered as child growing up in Romania.
My NOTE: all these 4 spices we use in Romania, but you can use the spices that you like.
MY NOTE: before I started the yeast bubble turn on the oven 100F you can leave a few minutes (2-3) and then shut off.
We (Romanians) add raisins or locum cubes to COZONAC.
Raisins are soaked in rum and microwave for one minute. Separate the raisins from rum and add to dough.
MY NOTE: instead of using bread machine, you can knead all the ingredients and leave to rise in warm place. The dough must be elastic (=after you press with your finger it comes right back without leaving behind in the hull surface) and a little sticky after is finished.