Bulgarian Easter Bread Kozunak

Name: Bulgarian Easter Bread Kozunak
Ingredients: milk 120 ml; dry yeast 10 g; sugar 100-150 g; butter 50 g; vegetable oil 30 ml; eggs 2; vanilla sugar 10 g; salt 3 g; flour 450-500 g; raisins 120 g; egg for brushing; sprinkling sugar

Kozunak is a traditional Easter pastry in Romania, Moldova, and Bulgaria. The shape of the product may vary, and poppy seeds, nuts, or any candied fruits are suitable for the filling. The main highlight of this recipe is the need to beat the dough (preferably at least 100 times). :)

Total cooking time: not set
Number of servings: not set
Recipe difficulty: 4 / 5

Vegetarian Nut free Halal Kosher

Ingredients

Recipe scale: 1x

milk 120 ml
dry yeast 10 g
sugar 100-150 g
butter 50 g
vegetable oil 30 ml
eggs 2
vanilla sugar 10 g
salt 3 g
flour 450-500 g
raisins 120 g
egg for brushing
sprinkling sugar

Instructions

Step 1 of 36

Rinse the raisins and leave them in warm water for 15 minutes.

Step 2 of 36

Drain the water.

Preparing the starter

Step 3 of 36

Warm the milk until it is warm (avoid hot).

Step 4 of 36

Stir in 1 tsp sugar into the milk.

Step 5 of 36

Add the yeast.

Step 6 of 36

Mix.

Step 7 of 36

Add 50 g of flour.

Step 8 of 36

Leave the starter to rise.

Dough Preparation

Step 9 of 36

Mix eggs with granulated and vanilla sugar.

Step 10 of 36

Mix.

Step 11 of 36

Pour in the starter.

Step 12 of 36

Mix.

Step 13 of 36

Add salt and the remaining flour (400–450 g). The amount of flour may vary slightly depending on its properties.

Step 14 of 36

Knead for about 5 minutes.

Step 15 of 36

Add butter.

Step 16 of 36

Knead for about 10 minutes.

Step 17 of 36

Add vegetable oil.

Step 18 of 36

Knead for another about 5 minutes.

Step 19 of 36

Beat the dough 100 times, alternately lifting and dropping it.

Step 20 of 36

Transfer to a bowl.

Step 21 of 36

Cover.

Step 22 of 36

Leave to rise.

Step 23 of 36

Divide the mixture into 3 parts.

Step 24 of 36

Roll out each part into a strip 10–12 cm wide and 50–60 cm long.

Step 25 of 36

Distribute ⅓ of the raisins.

Step 26 of 36

Roll up into a log.

Step 27 of 36

Pinch the edges.

Step 28 of 36

Prepare 3 such rolls.

Step 29 of 36

Pinch them at one end.

Step 30 of 36

Braid them into a plait.

Step 31 of 36

Grease the baking pan with butter (a pan with a diameter of 22 cm was used in the original) and place the plait inside.

Step 32 of 36

Cover.

Step 33 of 36

Leave to rise.

Step 34 of 36

Beat the egg.

Step 35 of 36

Brush the surface of the braid.

Step 36 of 36

Sprinkle with sugar and place in an oven preheated to 180 degrees. Bake for 40–45 minutes.