DessertAI

Kozunak

Name: Kozunak
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 10 servings
Cuisine: Bulgarian
Ingredients: 600 g Plain flour; 200 ml Whole milk; 10 g Dry yeast; 150 g Caster sugar; 100 g Unsalted butter; 4 large Eggs; 1 tsp Lemon zest; 1 tsp Orange zest; 1 tsp Vanilla extract; 1 tsp Fine sea salt; 100 g Raisins

The braided, golden Easter bread of Bulgaria: a soft, buttery yeast dough scented with citrus and vanilla, spun into a long plait and baked until it shreds into silky strands.

Prep: 40 min
Cook: 35 min
Difficulty: Intermediate

About this dish

Kozunak is the sweet bread Bulgarians bake for Easter, and its name is shared by neighbouring Easter breads such as the Ukrainian paska and the Russian kulich. The dough is enriched with eggs and butter and kneaded until it stretches like fabric, which gives the long, feathery strands that pull apart when torn. Its three-strand braid is traditionally set around a red-dyed egg, and the loaf is blessed and shared on Easter morning.

Vegetarian
Not vegan because of Whole milk, Unsalted butter, Eggs
Contains gluten because of Plain flour
Contains dairy because of Whole milk, Unsalted butter

Ingredients

10servings

600gPlain flour
200mlWhole milk
10gDry yeast
150gCaster sugar
100gUnsalted butter
4largeEggs
1tspLemon zest
1tspOrange zest
1tspVanilla extract
1tspFine sea salt
100gRaisins

Instructions

Warm the milk until lukewarm and stir in the yeast, 1 tablespoon of the sugar and 3 tablespoons of the flour. Leave for 15 minutes until foamy.
15 min
Tip: Foam proves the yeast is alive. Lukewarm, not hot: above about 45°C the yeast dies.
Whisk 3 eggs with the remaining sugar, citrus zests, vanilla and salt, mix them into the yeast milk, then add the flour and knead in the softened butter. Knead for 10 minutes until smooth and elastic, then work in the raisins.
15 min
Tip: The dough should stay soft and slightly tacky. Resist adding flour: a soft dough makes a soft crumb.
Cover the bowl and leave in a warm place for about 90 minutes, until doubled.
90 min
Tip: A slow, warm rise builds flavour and structure. The dough is ready when a pressed finger leaves a dent that slowly springs back.
Divide into three equal ropes, braid them and place on a lined tray or in a long tin. Cover and leave for 45 minutes, until puffy.
45 min
Tip: Braid loosely and tuck the ends under; the plait will expand, and a tight one tears open in the oven.
Brush with the remaining beaten egg and bake at 180°C for 30 to 35 minutes, until deep golden, covering with foil if it browns too fast. Cool on a rack.
35 min
Tip: The egg wash gives the glossy mahogany crust. The loaf is done when it sounds hollow on the base.