Traditional Bulgarian Easter Kozunak

Name: Traditional Bulgarian Easter Kozunak
Prep time: 7 h
Cook time: 1 h 40 min
Total time: 8 h 40 min
Ingredients: 7 grams Dry yeast; 200 milliliters Warm whole milk; 550 grams Strong white bread flour; 120 grams Granulated sugar; 2 Large eggs; 2 Egg Yolks; 1 teaspoon Salt; 1 Orange Zest; 1 tablespoon Dark rum; 120 grams Unsalted butter (melted); 30 milliliters Neutral oil; Chocolate Spread

10.0/101 rating·8 hrs 40 min·105 Views

marianaborisova

1 Recipe

Master traditional Bulgarian Easter Kozunak. This sweet, aromatic brioche-like bread, infused with citrus and rum, is perfect for holiday tables. A beloved Eastern European classic.

Allergens

Vegetarian

Pescatarian

4,007kcal

1 Portion · 1,060 g

Protein

98 g

Carbohydrates

519 g

Fat

162 g

Fiber

28 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Dry yeast7 grams
Warm whole milk200 milliliters
Strong white bread flour550 grams
Granulated sugar120 grams
Large eggs2
Egg Yolks2
Salt1 teaspoon
Orange Zest1
Dark rum1 tablespoon
Unsalted butter (melted)120 grams
Neutral oil30 milliliters
Chocolate Spread

Making the Starter

1
Heat the milk to body temperature, not hot.
2
Pour in the yeast and 200g of the flour.
3
Cover the resulting mixture, the starter, with foil and let it ferment at room temperature for about 1-2 hours.
2 h

Kneading and First Rise

4
Pour the eggs and sugar into a bowl, whisk lightly, and add the starter.
5
Then start adding the flour, and once it's incorporated, gradually add the butter and oil, and finally the orange zest and rum.
6
Leave the dough in a bowl with foil to double in volume for 1 to 3 hours at room temperature.
3 h

Filling and Shaping

7
The fillings. You can make whatever you like. I used chocolate spread.
8
Shape the dough with your fingers into rectangles for each strand, to apply your preferred filling if you're using one.
9
Then braid it into your chosen shape.

Final Rise and Topping

10
Let it rise for the last time in the baking pan, covered with a cloth, for about 1 to 2 hours.
2 h
11
Before baking, brush very lightly with an egg yolk and 1-2 tbsp fresh milk, without pressure.
12
Sprinkle with granulated sugar, flaked almonds, or other nuts of your choice.