Kozunak- a traditional Bulgarian easter bread
A Bulgarian classic
Just a heads up: I use grams and Celsius degrees in all my recipes, as I'm based in Germany.
Ingredients
- 1 kg of flour
- 150 g butter
- 100 ml sunflower oil
- 3 eggs
- 250 g sugar
- 42 g fresh yeast
- 250 ml milk
- 1 vanilla stick
- 2 tsp orange zest
- 2 tsp lemon zest
- 5 g salt
- 100 g raisins
- 20 ml rum
- 50 g flaked almonds
- 1 egg yolk
- 1 Tbsp sugar
Instructions
- Slightly warm the milk and mix the yeast and 1 Tbsp of the sugar and flour together and leave to rest for 10 minutes
- Put the butter with the oil in a small saucepan and melt over low heat
- Sift the remaining flour into a large bowl
- Add the lemon zest, orange zest, salt and vanilla to the flour and make a well in it.
- When the 10 minutes are up, add the yeast milk to the flour and knead with the eggs
- Slowly add the butter/oil mixture and knead everything together for 10-15 minutes.
- Cover the dough and let it proof in a large bowl for approx. 1.5-2 hour
- Put the raisins in a glass with the rum and let it marinate while the dough is resting
- Place parchment paper on a baking sheet
- Knead the dough again and divide the dough into 3 equal pieces
- Roll out each of the 3 pieces of dough thinly into rectangles
- Spread the raisins on each of the 3 rolled out sheets of dough
- Roll up from the long side
- Repeat with the remaining 2 pieces
- Braid the 3 strands of dough and place on a baking sheet
- Cover with a kitchen towel and let rise again
- Preheat the oven to 140°C
- Mix the egg yolk with the sugar
- Brush the braid generously with the egg yolk and sugar mixture
- Sprinkle with the flaked almonds and bake for 40 minutes
- After 40 minutes, heat the oven to 180°C and bake the kozunak for another 20 minutes
- After 10 minutes, if necessary, cover the braid with baking paper so that it does not turn black.
- Remove from the oven, cool and enjoy!
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Have you tried my recipe?Mention @sabrinastable or tag #sabrinastable!
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