Traditional Easter sweet bread (Kozunak) – the best I’ve ever made

There is a sea of recipes for Kozunak. I decided to share this one because it really is the best one I have ever made. With crunchy crust on top and soft and with “threads” on the inside. Sweet enough and super fragrant! And making it with the mixer dough attachments made things a lot easier.

Thanks to pamscookingworld.blogspot.com for the recipe!

You should try it, too! It is not difficult!

Happy Easter holidays! 🙂

 

AnnieAuthorAnnieCategoryDifficultyIntermediate

НЕОБХОДИМИ ПРОДУКТИ:

For the dough:
 3 eggs (1 egg-white separated for spreading)
 150 g sugar
 200 ml milk
 80 ml sunflower oil
 7 g dry yeast (или 20 g fresh yeast)
 500 g flour (approximately)
 1 ampule vanilla essence
 1 sachet vanilla sugar
 the zest of 1/2 lemon and 1/2 orange
For decoration:
 walnuts, almonds, Turkish delight, dried fruits (optional)
 sugar for sprinkle

Prep Time2 hrs 20 minsCook Time50 minsTotal Time3 hrs 10 mins

 

НАЧИН НА ПРИГОТВЯНЕ:

1

In a bowl put the yeast with a little of the pre-warmed milk, 2-3 tbsp. of the flour and 1 tsp. of the sugar. Mix. Allow the mixture to rise for about 10-15 minutes.

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2

Meanwhile, pour the sugar into the warm milk and stir until melted.

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3

Put the eggs in a bowl, separating one egg-white to spread the ready-to-bake Kozunak. Add the vanilla sugar and lemon and orange zest.

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4

Add the vanilla ampule.
If you have other flavoring methods, use them instead.

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5

Add about half of the oil and mix.

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6

In the meanwhile, the yeast must have already made a "hat".

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7

In the bowl with the eggs, pour the yeast mixture, the sweet milk (it should not be very hot, but slightly warm). Stir.

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8

Start adding the sifted flour little by little.

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9

Mix with a whisk.

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10

When the dough begins to thicken, replace the whisk. I used the mixer attachments for dough. You can knead with a kitchen robot, bread maker machine or by hand. I preferred to use any kind of machine, because in fact this is what the Kozunak needs to have "threads" - kneading and stretching. And so with modern technology we can do it without even getting our hands dirty. 😉

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11

Add gradually the flour and continue to mix. When the dough begins to form a ball in the middle, it is ready. In my case, the kneading so far took about 7-8 minutes and the dough absorbed almost exactly 500 grams of flour.

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12

Now is the time to start adding the oil. Add about 1 tsp. of oil and continue to mix the mixer until the fat is completely absorbed by the dough.

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13

This continues until the dough absorbs all the fat. You see how smooth and shiny it turns out.

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14

Shape the dough into a nice ball and place it in a greased bowl. Cover it with household nylon wrap or a cloth and leave it in a warm place until it doubles its volume. I put it in the oven on a switched light because the temperature at home was not particularly high.

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15

Here is the result after about 40-45 minutes.

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16

Pour the dough onto a greased work surface.

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17

Gently spread it with your fingers.

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18

Make several covers from the periphery to the center.

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19

Gather all the edges.

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20

Form a nice ball of dough. Put it back in the bowl, cover it and let it rise again for about 30 minutes.

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21

This is how my dough "burst out". In my opinion, I had to start with the weaving earlier because the dough became quite risen. It is very important when preparing the Kozunak to be careful not to overrise the dough, because you cannot obtain good "threads" and when the wicks is woven, they could merge. In my opinion, things were just a little bit overdone in my case. But that's the way when we cook at home and we are at work at the same time... Quarantine, what can we do...

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22

Knead the dough lightly.

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23

Divide the dough into 4 relatively equal parts.

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24

From the balls form wicks about 50-60 cm.
You can braid the Kozunak as you like and as you can. I usually weave it into a simple 3-wick braid and bake it in a long cake baking form. Today I decided to show you how to weave a 4 wicks Kozunak for a round baking form.
First, weave the wicks to make a cross.

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25

To do the knitting you have to follow the pictures.
First, take the bottom left wick and rotate it 90 degrees counterclockwise.

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26

Now take the one next to it. You also need to rotate it 90 degrees counterclockwise.

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27

You now proceed the same way.

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28

And again.

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29

Now take the bottom wick again and rotate it 90 degrees clockwise.

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30

Again, take the one next to it and rotate it 90 degrees clockwise.

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31

And continue.

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32

You got the logic, I hope.
Continue twisting this by making about 1 or 2 more turns around the Kozunak. It depends on the length of the wicks.

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33

When some short edges remain, gently push them under the Kozunak so that they are not visible.

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34

Transfer the Kozunak into a a baking pan smeared with butter.
I used a 26 cm diameter cake pan with a removable bottom.

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35

Again cover the Kozunak to rest for another 20 minutes.
Carefully coat the Kozunak with the separated egg-white.

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36

Arrange the walnut between the folds of the Kozunak on top. You can also use almonds.

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37

Sprinkle heavily with sugar.

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38

Bake the Kozunak in a preheated oven at about 160-170 degrees for about 45-50 minutes. Check the inside of the insect with a wooden stick periodically. If the golden crust starts to form on top and it is still crude on the inside and the stick comes out with a sticky dough, you can reduce the temperature slightly and cover the Kozunak with parchment paper so it doesn't burn on top.

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39

Allow the Kozunak to cool for about 30 minutes and remove it from the mould.

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40

Break it and enjoy this taste!
Happy Easter holidays! 🙂

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Щом аз мога, значи и вие можете!
Добър апетит!

 

Ingredients

For the dough:
 3 eggs (1 egg-white separated for spreading)
 150 g sugar
 200 ml milk
 80 ml sunflower oil
 7 g dry yeast (или 20 g fresh yeast)
 500 g flour (approximately)
 1 ampule vanilla essence
 1 sachet vanilla sugar
 the zest of 1/2 lemon and 1/2 orange
For decoration:
 walnuts, almonds, Turkish delight, dried fruits (optional)
 sugar for sprinkle

Directions

1

In a bowl put the yeast with a little of the pre-warmed milk, 2-3 tbsp. of the flour and 1 tsp. of the sugar. Mix. Allow the mixture to rise for about 10-15 minutes.

Козунак

2

Meanwhile, pour the sugar into the warm milk and stir until melted.

Козунак

3

Put the eggs in a bowl, separating one egg-white to spread the ready-to-bake Kozunak. Add the vanilla sugar and lemon and orange zest.

Козунак

4

Add the vanilla ampule.
If you have other flavoring methods, use them instead.

Козунак

5

Add about half of the oil and mix.

Козунак

6

In the meanwhile, the yeast must have already made a "hat".

Козунак

7

In the bowl with the eggs, pour the yeast mixture, the sweet milk (it should not be very hot, but slightly warm). Stir.

Козунак

8

Start adding the sifted flour little by little.

Козунак

9

Mix with a whisk.

Козунак

10

When the dough begins to thicken, replace the whisk. I used the mixer attachments for dough. You can knead with a kitchen robot, bread maker machine or by hand. I preferred to use any kind of machine, because in fact this is what the Kozunak needs to have "threads" - kneading and stretching. And so with modern technology we can do it without even getting our hands dirty. 😉

Козунак

11

Add gradually the flour and continue to mix. When the dough begins to form a ball in the middle, it is ready. In my case, the kneading so far took about 7-8 minutes and the dough absorbed almost exactly 500 grams of flour.

Козунак

12

Now is the time to start adding the oil. Add about 1 tsp. of oil and continue to mix the mixer until the fat is completely absorbed by the dough.

Козунак

13

This continues until the dough absorbs all the fat. You see how smooth and shiny it turns out.

Козунак

14

Shape the dough into a nice ball and place it in a greased bowl. Cover it with household nylon wrap or a cloth and leave it in a warm place until it doubles its volume. I put it in the oven on a switched light because the temperature at home was not particularly high.

Козунак

15

Here is the result after about 40-45 minutes.

Козунак

16

Pour the dough onto a greased work surface.

Козунак

17

Gently spread it with your fingers.

Козунак

18

Make several covers from the periphery to the center.

Козунак

19

Gather all the edges.

Козунак

20

Form a nice ball of dough. Put it back in the bowl, cover it and let it rise again for about 30 minutes.

Козунак

21

This is how my dough "burst out". In my opinion, I had to start with the weaving earlier because the dough became quite risen. It is very important when preparing the Kozunak to be careful not to overrise the dough, because you cannot obtain good "threads" and when the wicks is woven, they could merge. In my opinion, things were just a little bit overdone in my case. But that's the way when we cook at home and we are at work at the same time... Quarantine, what can we do...

Козунак

22

Knead the dough lightly.

Козунак

23

Divide the dough into 4 relatively equal parts.

Козунак

24

From the balls form wicks about 50-60 cm.
You can braid the Kozunak as you like and as you can. I usually weave it into a simple 3-wick braid and bake it in a long cake baking form. Today I decided to show you how to weave a 4 wicks Kozunak for a round baking form.
First, weave the wicks to make a cross.

Козунак

25

To do the knitting you have to follow the pictures.
First, take the bottom left wick and rotate it 90 degrees counterclockwise.

Козунак

26

Now take the one next to it. You also need to rotate it 90 degrees counterclockwise.

Козунак

27

You now proceed the same way.

Козунак

28

And again.

Козунак

29

Now take the bottom wick again and rotate it 90 degrees clockwise.

Козунак

30

Again, take the one next to it and rotate it 90 degrees clockwise.

Козунак

31

And continue.

Козунак

32

You got the logic, I hope.
Continue twisting this by making about 1 or 2 more turns around the Kozunak. It depends on the length of the wicks.

Козунак

33

When some short edges remain, gently push them under the Kozunak so that they are not visible.

Козунак

34

Transfer the Kozunak into a a baking pan smeared with butter.
I used a 26 cm diameter cake pan with a removable bottom.

Козунак

35

Again cover the Kozunak to rest for another 20 minutes.
Carefully coat the Kozunak with the separated egg-white.

Козунак

36

Arrange the walnut between the folds of the Kozunak on top. You can also use almonds.

Козунак

37

Sprinkle heavily with sugar.

Козунак

38

Bake the Kozunak in a preheated oven at about 160-170 degrees for about 45-50 minutes. Check the inside of the insect with a wooden stick periodically. If the golden crust starts to form on top and it is still crude on the inside and the stick comes out with a sticky dough, you can reduce the temperature slightly and cover the Kozunak with parchment paper so it doesn't burn on top.

Козунак

39

Allow the Kozunak to cool for about 30 minutes and remove it from the mould.

Козунак

40

Break it and enjoy this taste!
Happy Easter holidays! 🙂

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Traditional Easter sweet bread (Kozunak) – recipe
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