Step 1: Preparing the starter (activating the yeast)

In a bowl, crumble the fresh yeast with 1 tablespoon of sugar and stir until the yeast liquefies.

Add 3 tablespoons of flour and 40 ml of warm (not hot) water to the liquefied yeast. It's important that all ingredients are warm so they don't stop the yeast from activating.

Stir well until you get a smooth, medium-thick paste.

Cover the bowl with a cloth or foil and leave it in a warm place for about 15-20 minutes, until the mixture doubles in volume and bubbles appear on the surface. This indicates that the yeast is activated.

Step 2: Kneading the main dough

In a large bowl or pan, sift about 900 grams of the flour. Sifting helps to incorporate air into the flour, which contributes to a fluffier kozunak.

Make a well in the center of the flour.

Add the 5 eggs and 300 grams of sugar to the well. Stir with a fork until the sugar begins to dissolve and the eggs are well mixed with the sugar.

Add the slightly warmed fresh milk, oil, 50g of melted butter, 2 packets of vanilla, lemon and orange zest. Stir to mix everything well.

Add the activated yeast starter to the liquid ingredients in the well.

Stir everything carefully, gradually adding flour from the sides of the well towards the center. Initially, stir with a fork, then start kneading with your hands. You'll get a very sticky and difficult-to-knead dough.

Step 3: Intensive kneading

Generously sprinkle your work surface with flour.

Pour the sticky dough onto the surface. Sprinkle a little flour on top of it too.

Start kneading vigorously for about 15-20 minutes. Kneading develops the gluten in the dough, which leads to the characteristic "strings" of kozunak.

During kneading, periodically lift the dough and hit ("beat") it against the surface – traditionally, about 100 hits are made. This helps with the dough's elasticity. Knead until the dough becomes smooth, elastic, and stops being so sticky (but it should still remain soft).

I'm not sure if beating the dough helps with its elasticity, but it definitely acts as therapy to release all negative energy, which is important because food tastes best when prepared with a lot of love.

Step 4: First rise

Grease a large bowl or pot.

Shape the kneaded dough into a smooth ball and place it in the greased bowl.

Cover the bowl tightly with cling film, or if you're using a pot, put the lid on. This is important to prevent a crust from forming on the dough.

Let the dough rise in a warm place for about 1.5 - 2 hours, or until it triples in volume. My grandma always puts it in the oven without turning it on.

Step 5: Adding filling and shaping

Once the dough has risen well, lightly knead it on a greased surface to release the air.

Divide the dough into two equal parts (for two kozunaks).

Take one part, stretch it slightly, and sprinkle with half of the raisins (or other filling of your choice). Knead lightly to distribute the raisins.

Divide this part into three equal balls. From each ball, form a long strand (roll). Try to make the strands approximately the same length.

Braid the three strands into a classic braid. Tuck the ends underneath.

Repeat the process with the second half of the dough and the remaining raisins.

Step 6: Second rise

Carefully transfer the braided kozunaks to a baking tray lined with parchment paper.

Cover them again with foil and a cloth.

Let them rise in a warm place for another 1 - 1.5 hours, or until they double in volume and fill the tray.

Step 7: Glazing and sprinkling

Preheat the oven to 160°C (with fan). (Note: Temperature may vary depending on your oven.)

In a small bowl, whisk the yolk from the sixth egg with 1-2 tablespoons of fresh milk. The milk will prevent the crust from burning.

Carefully brush the surface of the risen kozunaks with the egg mixture, using a soft brush or your fingers.

Generously sprinkle with granulated sugar for a crispy crust and crushed pistachios (or other nuts of your choice, such as slivered almonds, walnuts, etc.).

Step 8: Baking

Place the tray with the kozunaks in the preheated oven on the lowest rack.

Bake for about 30-35 minutes. Keep an eye on the kozunaks – if they start to brown too quickly on top, loosely cover them with aluminum foil to prevent them from burning while they bake through.

To check if the kozunak is ready, poke it in the thickest part with a wooden skewer or toothpick. If it comes out clean and dry, with no dough sticking to it, then it's baked.

Remove the baked kozunaks from the oven.

Step 9: Cooling

Let the kozunaks cool slightly in their molds for about 10-15 minutes, then carefully remove them and place them on a wire rack to cool completely. This prevents the bottom from getting soggy.

Once completely cooled, your homemade kozunak is ready! Enjoy the soft, fluffy, stringy dough.

Happy holidays and enjoy!