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Bulgarian Easter Bread Kozunak , For Bread

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Ingredients

Adjust Servings:
3/4 cup milk
2 eggs
1/4 cup butter, softened (1/2 stick)
5 cups flour
3/4 cup sugar
1/2 teaspoon salt
1 lemon
1 teaspoon vanilla
3 teaspoons yeast
3/4 cup raisins
1/2 cup rum (or enough to cover the raisins)
3/4 cup whole almond (optional)

Nutritional information

2090.5
Calories
315 g
Calories From Fat
35.1 g
Total Fat
18.8 g
Saturated Fat
285.3 mg
Cholesterol
877.2 mg
Sodium
369.5 g
Carbs
14.2 g
Dietary Fiber
108.6 g
Sugars
46.4 g
Protein
1521g
Serving Size

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Bulgarian Easter Bread Kozunak , For Bread

Features:
    Cuisine:

    My first kozunak and boy did it look professional. Loved the ease of making such an ancient complicated bread.

    • 190 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Bulgarian Easter Bread (Kozunak), for Bread Machine, I’ve been experimenting with my 2 lb bread machine to see if it can do the hard part in making kozunak, since it’s so delicious, but a LOT of work After much trial and error, this is what I came up with The original recipe, from my Bulgarian mother-in-law, is posted separately , My first kozunak and boy did it look professional Loved the ease of making such an ancient complicated bread , I made the dough in my Cuisinart bread machine I then removed the basket leaving the dough Plastic wrapped it and left it in the fridge overnight The next day at 10 am I transferred the dough to a bowl and proofed it (my range has a proof mode which is 85 degrees f) for about an hour Also place a pan in the rack below and filling it with 2 cups of boiledwater The dough softened and awakened I then rolled it and braided it proofed again with fresh boiled water and it took a few hours but doubled in size and looked just beautiful!


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    Steps

    1
    Done

    Set the Raisins to Soak in the Rum; I Put Them in a Mug. I Sometimes Microwave 30 Seconds to Speed the Process.

    2
    Done

    Zest the Lemon. Coarser Is Preferable, Although I'm not About to Give Up My Microplane.

    3
    Done

    Juice Half of the Lemon.

    4
    Done

    Add the Zest, the Juice of Half the Lemon, and All Other Ingredients (except the Raisins, Rum, and Nuts) to Your Bread Machine, in the Order Specified by the Manufacturer. I Worried About the Lemon Juice Curdling the Milk, but It Seems to Work Ok.

    5
    Done

    Run the Dough Cycle on the Bread Machine. Add the Drained Raisins When It Is Time to Include the Add-Ins. If Your Dough Cycle Has No Add-in Part of the Cycle, Do not Add the Raisins; Work Them Into the Dough Later.

    6
    Done

    Remove the Dough and Divide Into Two Parts. For Each Part, Divide in Three; Roll Out Into Braidable Strands and Braid. If You Didn't Add the Raisins Earlier, Work Them Into the Dough and Between the Strands as You Braid.

    7
    Done

    Stud the Two Loaves With Almonds.

    8
    Done

    Let Rise on a Greased Baking Sheet in a Warm Place Until About Doubled in Size. Preheat Oven to 375.

    9
    Done

    I Bake For 20 Minutes, Glaze With Sugar Water (1/4 C Sugar Dissolved in 1/4 Cup Warm Water), and Bake 5 Minutes More. You May Prefer an Egg Glaze or Something Else. the Total Baking Time Should Be About 25 Minutes or Until the Top Is Golden Brown and the Loaf Is Cooked Through.

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    Marley Russell

    BBQ virtuoso smoking and grilling meats to perfection every time.

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