Bulgarian Easter Bread
Kozunak is a type of sweet bread, prepared in Bulgaria and Romania above all for Easter. It is one of the central meals on this Christian holiday. Rarely it is eaten on other festive occasions, as well as for breakfast in everyday life. There are thousands of variations, as far as shape and additional ingredients are concerned. This is the original simple recipe, but walnuts, rum, almond and melted chocolate can be added.
Ingredients
1 kg Flour
250 ml Milk
400 g Sugar
6 Eggs
200 g Butter
1 Lemon
Turkish Delight
Raisins
Vanilla Essence
Yeast
Put the flour in a large bowl, dissolve yeast in warm water or milk and add it to the flour. Beat the eggs until they are homogeneous and add to the flour. Pour the milk into the bowl and add the sugar. Grate the skin of the lemon and add it to the mixture. Sprinkle with lemon juice, flavour with vanilla and add the cubbed Turkish delight and the raisins. Stir everything carefully until you get soft homogeneous dough. Then knead the dough, constantly adding melted butter, until it finishes and bubbles appear on the surface. Leave for an hour in a warm place to rise. Shape the dough in different forms and put in oiled baking dish. Bake for 30 – 40 minutes until it becomes brown. Kozunak is best consumed cold.
Bulgarian Easter Bread (Kozunak)
This makes a lot, (8 Loaves) so feel free to halve it - I often do, but it also freezes really well. It's a day's project, but well worth it - we love the combination of the lemon zest and the rummy raisins in this fresh bread. The braiding is the traditional form, but I have also made this in small loaf pans just to save time, and rolls are yummy too. Be careful not to cook too long - you will lose the wonderful stretchy yeasty moist texture.
Ingredients
2 1/2 tablespoons yeast
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 egg, beaten lightly
1 1/3 cups warmed milk
1 1/2 cups raisins
3/4 cup rum
2 lemons
5 lbs flour (you may not use it all)
1/2 cup butter (1 stick)
1/2 cup vegetable oil
2 cups milk
2 cups sugar
11 eggs
2 teaspoons vanilla extract (vanilla powder is fine)
1 cup almond or hazelnut or walnut, are fine too
Method:
1 Mix first five ingredients (yeast, small amount sugar, salt, one egg, warm milk) in a large bowl.
2 Cover and leave in a warm place for 40 minutes.
3 Put raisins in rum to cover, and set aside to soak.
4 Grate and juice the lemons.
5 Set aside.
6 Sift 4 of the five pounds of flour onto a large tray or other work surface.
7 (You can estimate- does not need to be precise.).
8 Melt butter and combine with oil.
9 Heat 2 cups of milk and sugar on low in a small saucepan until warm.
10 Separate 4 of the eggs;
set aside the yolks for brushing.
11 Beat the whites with the other 7 eggs.
12 Add a handful of the flour from the work surface to the warm yeast mixture.
13 Bit by bit, mix in with a spoon the rest of the flour, the milk mixture, the beaten eggs and the butter/oil mixture.
14 When most of it is together, mix in the lemon juice and zest, and the vanilla.
15 Adding more flour to the work surface if necessary, dump out the dough and knead until it holds together well.
16 Let the dough rest in a warm place until double in bulk (1-2 hours).
17 You may need to divide between two bowls.
18 Punch down and knead the dough.
19 Drain the raisins and dredge in flour.
20 Work about half of them into the dough as you knead, a few at a time.
21 Let the dough sit and rise again (another 1-2 hours).
22 Preheat oven to 425 (400 if your oven runs hot).
23 Punch down and knead again.
24 Divide the dough into 8 parts.
25 Each of these, divide into three parts;
roll them long and braid into a single loaf.
26 While braiding, work the remainder of the raisins between the strands.
27 Brush the loaves with the reserved egg yolk and stud the top with nuts.
28 Bake the loaves about 30 minutes or until golden brown.
29 (Do about 3 loaves at a time.) You can also use the dough to make smaller rolls, if you prefer;
bake for proportionally less time.
Mon Apr 11, 2011 12:48 pm
I will be giving this one a try so fingers crossed.
