Kozunak (Bulgarian Easter Sweet Bread)
Local name: Козунак
In short: A tall braided sweet bread enriched with eggs, butter and milk, scented with orange zest and vanilla and studded with raisins. Baked for Easter. It takes about 1 h 40 min in total and makes 16 servings.
- Prep
- 1 h
- Cook
- 40 min
- Resting
- 3 h 30 min
- Total
- 1 h 40 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 305 kcal
Kozunak is the sweet braided bread Bulgarian families bake at Easter, and it is eaten alongside the red-dyed eggs. The dough is rich with eggs, butter and milk and scented with vanilla and orange zest, and it takes patience: long kneading and a slow rise give the feathery, pull-apart crumb. Raisins are common but optional. Make it a day ahead for easy slicing.
Instructions
- Whisk the flour, yeast, sugar and salt in a large bowl. Add the milk, eggs, yolks, orange zest and vanilla and mix to a sticky dough.
- Knead for 10 minutes by hand, or 6 minutes in a mixer, until smooth. Add the melted butter gradually and knead for 5 more minutes, until the dough is silky and stretches thin without tearing.
- Cover and let the dough rise in a warm place until doubled, 1 1/2 to 2 hours.
- Gently knead in the raisins. Divide the dough in half, then divide each half into 3 strands about 40 cm (16 in) long.
- Braid each loaf and tuck the ends underneath. Place each in a lined 23 x 13 cm (9 x 5 in) loaf pan, cover and let rise for 45 to 60 minutes until puffy.
- Heat the oven to 170°C (340°F). Brush the loaves with the egg yolk mixture and sprinkle with the almonds and sugar.
- Bake for 35 to 40 minutes until deep golden and the loaves reach 93°C (200°F) inside. Cover with foil after 20 minutes if they brown too fast.
- Cool on a rack for at least 1 hour before slicing.
Tips
- Do not add extra flour while kneading. The dough should feel sticky at first and turn smooth after about 15 minutes, which gives a light, pull-apart crumb.
- Bake the day before you need it. Kozunak slices more cleanly once cool and stays soft for 3 to 4 days wrapped.
Questions and answers
How long does kozunak keep?
Wrapped, it stays soft for 3 to 4 days at room temperature. Slice and freeze it for up to 2 months and toast the slices from frozen.
Can I make kozunak without raisins?
Yes. Raisins are optional. Some families add candied orange peel, chopped dried apricots or chopped walnuts instead.
What is kozunak served with?
At Easter it is eaten alongside red-dyed eggs, or on its own with coffee. Slices are also very good toasted with butter.
How long does it take to make Kozunak (Bulgarian Easter Sweet Bread)?
About 1 h 40 min in total: 1 h of preparation and 40 min of cooking.
How many calories are in Kozunak (Bulgarian Easter Sweet Bread)?
About 305 kcal per serving, with 6 g of protein, 46 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 305 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 46 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 18 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
