Kozunak ( Easter bread ) - new
Kozunak (Easter bread)
Easter time in Bulgaria is a time for another round of special Bulgarian food. Included in this is the celebrated Kozunak (Easter Bread) central to the Easter dinging table during each year. It is only made once a year but even then doesn’t last very long on the table
1 kg flour,
300 g sugar,
25 g yeast,
250 g butter,
6 eggs (plus one yolk)
250 g milk,
All ingredients should be left at room temperature for a few hours before starting.
Prepare the yeast by mixing it with a bit of milk, flour, sugar and a pinch of salt. Leave it to rise. In a warmed dish sift in the flour and make a hole in the centre. Pour into it the yeast that should have now risen, the eggs, along with the sugar and the milk and finally the butter. Knead until you end up with a smooth dough. Leave the dough in a warm place to rise for at least 1 hour or until it doubles in volume. Then split the dough in roughly three equal sections and start pleating. Whilst doing this place the raisins in between the folds.
Leave the bread to rise again in a well-greased deep baking tray. Before placing in a well heated oven (200 C) brush with a beaten egg yolk, decorate with almonds and/or sprinkled with sugar.
Having said that it is only made once a year, this can be made and eaten any time of the year.