Bulgarian Easter Bread Kozunak
Delight in the festive aroma of Bulgarian Easter Bread, known as Kozunak—an irresistible sweet bread that's a centerpiece of Easter celebrations in Bulgaria. This soft and fluffy braided loaf is enriched with butter, eggs, and milk, creating a tender, melt-in-your-mouth texture. Infused with fragrant vanilla, zesty lemon and orange, and optional rum-soaked raisins, Kozunak delivers a perfect balance of sweetness and citrusy freshness. Its intricate braid, golden crust glazed with an egg wash, and a sprinkling of sugar make it as visually stunning as it is delicious. Whether served plain, toasted with a pat of butter, or enjoyed alongside a cup of tea or coffee, Kozunak embodies the warmth and tradition of Easter baking. Perfect for sharing with loved ones, this recipe makes a generous loaf that pairs beautifully with any festive gathering. Optimize your Easter celebration by mastering this timeless Bulgarian recipe!
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Recipe Information
Ingredients
- 1000 grams All-purpose flour
- 200 grams Granulated sugar
- 250 milliliters Whole milk
- 125 grams Unsalted butter, melted
- 10 grams Active dry yeast
- 5 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Grated lemon zest
- 1 teaspoon Grated orange zest
- 100 grams Raisins (optional)
- 50 milliliters Rum or water for soaking raisins (optional)
- 1 teaspoon Salt
- 1 piece Egg yolk (for egg wash)
- 1 teaspoon Water (for egg wash)
- 2 tablespoons Granulated sugar (for topping)
Instructions
Warm the milk to about 110°F (43°C) and dissolve the yeast in it. Let it sit for 10 minutes until foamy.
In a large bowl, whisk together the eggs and sugar until light and creamy. Add the vanilla extract, grated lemon zest, orange zest, and salt.
Gradually add the yeast mixture to the egg mixture, stirring to combine.
Slowly incorporate the sifted flour into the wet ingredients, mixing until it begins to form a dough.
Add the melted butter a little at a time, kneading well after each addition, until the dough becomes smooth and elastic. This will take about 10-15 minutes of kneading.
If using raisins, soak them in rum or water for about 15 minutes. Drain the raisins and gently fold them into the dough.
Cover the bowl with a clean towel and let the dough rise in a warm place for about 1.5-2 hours, or until it doubles in size.
Punch down the dough to release the air. Divide it into three equal portions and roll each into a long rope.
Braid the dough ropes together, tucking the ends underneath, and place the braided dough on a parchment-lined baking sheet or in a greased bread pan.
Cover the braid with a towel and let it rise again for 30-40 minutes, until it puffs up slightly.
Preheat the oven to 350°F (175°C).
In a small bowl, mix the egg yolk with 1 teaspoon of water to create an egg wash. Brush the top of the bread with the egg wash and sprinkle it with sugar.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Check at the 30-minute mark and cover with aluminum foil if it browns too quickly.
Allow the bread to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
6438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1418 mg | 473% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 1091.3 g | 397% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 300.6 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 714 mg | 55% | |
| Iron | 54.2 mg | 301% | |
| Potassium | 2832 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
