Kozunak - Bulgarian Easter bread on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/bolgarskij-kozunak/Notes on ingredients:

      Yeast. The recipe calls for fresh pressed yeast. They can be replaced with dry yeast – you need to use one third of the amount compared to fresh.

      Flour. The recipe is based on regular high-grade flour with about 10% protein. Bread flour can also be used, just keep in mind that it absorbs more liquid, so you will need to slightly adjust the amount.

      Milk. Any fat content milk is suitable for the dough. If desired, you can replace the water specified in the recipe with milk.

      Butter. In this case, you can use butter with a fat content of 72% or higher.

      Sugar. In the case of kulich, sugar is not just food and fuel for the yeast, but also a source of sweetness necessary for such baking. If you like your kulich sweeter, you can slightly increase the amount. I do not recommend reducing it.

      Eggs. This recipe for kozunak uses whole eggs. If desired, you can replace them with an equivalent weight of yolks – this will give you a more tender crumb. Calculation figures: 1 egg = 50-55 g without shell (this is size C-1 or M), 1 yolk = 18-20 g.

      Fillings. Raisins are a classic filling option for kozunak dough. You can also add walnuts. Another option is candied pineapple. Although no one will stop you from adding dried cherries or cranberries, prunes, and apricots 😉

      Flavorings. Orange zest and liqueur give a distinctive aroma. If you don’t have liqueur, you can simply omit it - the aroma will just be slightly less intense. Orange zest can be replaced with lemon zest if desired, or you can completely omit citrus and add vanilla sugar.

      Now let's move on to the preparation.

      Dissolve the yeast in a mixture of milk and water with the addition of 2 tablespoons of sugar. Leave for 10-15 minutes until a “cap” appears. The temperature of the liquid should not exceed 42 degrees, otherwise the yeast will die.

      Add the zest, eggs, liqueur, butter, and remaining sugar to the milk mixture, and mix.

      Gradually add the flour and knead a soft dough. It may be a little sticky – this is normal.

      Form a ball from the dough and place it in a bowl.

      Cover with plastic wrap and set aside in a warm place to rise for about one and a half to two hours. The warmer it is, the faster the dough will rise. It should triple in volume.

      Once the dough has risen, punch it down, add the raisins, and knead by hand for 10 minutes.

      Divide into 2 parts, then each part into 3 or 4, form strands, and braid. Here’s a scheme for those who want 4 strands:

      Place the loaves on a baking sheet lined with parchment paper, spaced sufficiently apart.

      Leave to rise for about an hour, covered with a towel. Then brush with a mixture of yolk and milk, sprinkle with sugar, and place in a preheated oven at 200 °C. Bake until golden brown, about 25-35 minutes depending on the specifics of your oven.

      Remove and cool.

      Enjoy your meal!



       This recipe for Bulgarian kozunak has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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