How to Make Bulgarian Kozunak (Easter Sweet Bread)

Are you looking for the perfect, pillowy Sweet Easter Bread? In today's episode we dive into the technique of making Bulgarian Kozunak! The secret lies in the triple-sifted flour, the gradual addition of melted butter and the essential "twist and braid" method that creates those beautiful long fibers in the dough. Whether you are a seasoned baker or a beginner, this step-by-step guide will help you to achieve a golden, sugar-crusted loaf that is as beautiful to look at as it is to eat. Let's begin!

Ingredients:

460g Flour (for the dough)

50g Flour (for kneading and mixing)

100g Fruit sugar (fructose)

75g Warm milk

50g Butter

25g Yoghurt

7g Yeast

1 tsp Vanilla

1 tbsp Oil

2 Eggs

50g Raisins (soaked in rum)

1 tbsp Mixed lemon and orange zest

25g Rum

A pinch of salt

For the topping:

1 egg yolk

1 tbsp milk

20g fruit sugar

10g sliced almonds

Add a teaspoon of sugar, the yeast and 3 teaspoons of flour to the warm milk; mix well and cover. Leave it to proof for a few minutes until bubbly. In a separate bowl, use a mixer to beat the eggs, sugar, vanilla, yoghurt, oil, a pinch of salt and 1 teaspoon of the rum from the soaked raisins until creamy. Sift the flour three times into a large bowl as per tradition. Add a pinch of salt, mix and then incorporate the creamy egg mixture and the activated yeast and the lemon and orange zest. Form a soft, sticky dough and let it rest, covered, for 10 minutes. Melt the butter and once it has cooled slightly, begin adding it gradually to the dough. Knead (by hand or using a stand mixer) until the dough is no longer sticky. Form the dough into a ball and leave it to rest in a warm room for about an hour, or until it has doubled in size.

Separate the dough into three equal parts. Stretch each part lengthwise into a long rectangle. Spread some raisins down the middle and fold the sides together to seal them. Twist each piece—this is the secret to getting that traditional thread-like texture. Braid the three pieces together, place them in a buttered baking tin and cover. Let it rise again for 30–60 minutes.

Preheat your oven to 180°C (350°F). Whisk the egg yolk with a tablespoon of milk and brush the top of the bread. To prevent the sugar and almonds from burning too quickly, dampen them slightly with wet fingers before sprinkling them over the top. Place the tin on the lower rack of the oven and bake for about 40 minutes. Check halfway through; if the top is browning too quickly, cover it loosely with foil. The bread is ready when a wooden skewer inserted into the center comes out clean. Before taking it out, leave it to rest in the open and turned off oven for about 10 minutes.

Enjoy your authentic Bulgarian Kozunak! It's delicious on it's own, with a tea or coffee, with some butter and jam or any way you like!