Kozunak: Bulgarian Easter Bread
Kozunak is a traditional Bulgarian Easter and Christmas bread, a slightly sweet, yeast-raised loaf studded with raisins.
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Instructions
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Preheat the oven to 400 F.
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Combine yeast, sugar, egg, and milk in a large bowl; cover and let stand for 40 minutes.
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Soak raisins, rum, lemon zest, and juice in a small bowl.
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Warm milk and sugar in a saucepan; set aside.
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Mix butter and oil in a separate small bowl; set aside.
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Separate 2 eggs, reserving yolks. Beat the remaining 3 whole eggs with the 2 egg whites and vanilla.
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Add warm milk mixture, butter-oil mixture, beaten eggs, and drained raisins to the yeast mixture; combine well.
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Gradually add flour and salt, then knead until a smooth, sticky dough forms.
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Transfer dough to a large oiled bowl, turning to coat. Cover and let rise until doubled (1-2 hours).
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Punch down dough, then cover and let rise again until doubled (1-2 hours).
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Punch down dough and knead for 1-2 minutes.
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Divide dough into two halves. Split each half into 3 pieces, braid, and place on parchment-lined sheet pans.
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Cover and let braids rise for 30 minutes.
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Brush with reserved egg yolks and top with sliced almonds, if desired.
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Bake for 30 minutes, or until golden brown and internal temperature reaches 190 F.
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Cool bread completely on a wire rack after removing from oven and pan.