Kozunak

Ingredients

Dough

• 1 kgstrong white flour
• 20 gfresh yeast
• 350 mlwarm milk
• 200 gsugar
• 5egg yolks
• 200 gbutter, melted
• 1 tspsalt
• zest of 1 lemon
• zest of 1 orange
• 1 tspvanilla
• 2 tbsprum

Additions

• 150 graisins soaked in rum
• 100 gwalnuts, chopped, optional

To finish

• 1egg, beaten
• 2 tbspflaked almonds
• 2 tbsppearl sugar

Directions

1. Mix the flour, remaining sugar, salt, zests and vanilla, then work in the yeast mixture and the yolks.
2. Knead for 10 minutes, then begin adding the melted butter a little at a time, kneading it in fully before the next addition.
3. Add the butter gradually and late. Poured in at the start it coats the flour and the dough never develops the gluten it needs.
4. Keep kneading for a further 15 to 20 minutes, until the dough is smooth, glossy and pulls away from the bowl cleanly.
5. Prove in a warm place for 2 hours until doubled. Knock back, work in the drained raisins and walnuts, and prove again for 1 hour. Divide the dough into strands, three or four per loaf, and roll each into a long rope.
6. Set the loaves in tins or on trays and prove for a final hour, until visibly puffed. Brush with beaten egg and scatter with almonds and pearl sugar.
7. Bake at 180°C (355°F) for 35 to 40 minutes, covering the top with foil if it browns too fast. Test with a skewer, which should come out clean, and let it cool completely before tearing.

Technique

• It is closely related to Romanian cozonac, Greek tsoureki and Italian panettone, all of the same family.
• It stays good for several days and stale kozunak makes excellent French toast.
• Some households hide a coin in the dough for luck.

Substitutions

• Dried cranberries or chopped dried apricot in place of raisins.
• Instant yeast, using about 14 g.

Variations

• With a walnut or cocoa filling rolled through the strands.
• With Turkish delight pieces worked in, which is common.
• Made as a single round loaf rather than a plait.

History

Baked for Bulgarian Orthodox Easter, often with a red-dyed egg tucked into the plait.

Frequently asked questions

What is Kozunak?

Kozunak is a bread & pastry from Bulgaria: sweet braided Easter bread pulled apart in strands, with raisins. Baked for Bulgarian Orthodox Easter, often with a red-dyed egg tucked into the plait.

How long does Kozunak take to make?

Kozunak takes 45 min plus 4 hr rising of preparation and 40 min of cooking. The recipe makes 2 loaves. It is rated hard to make.

What can I substitute in Kozunak?

Yes, within limits. Dried cranberries or chopped dried apricot in place of raisins. Instant yeast, using about 14 g.

What is the most important thing to get right in Kozunak?

Add the butter gradually and late. Poured in at the start it coats the flour and the dough never develops the gluten it needs.