Traditional Kozunak with Strands
Традиционно ястие · Bulgarian
A classic Bulgarian sweet bread, Kozunak, characterized by its rich, eggy dough, subtle sweetness, and distinctive braided strands. It's often flavored with lemon zest and vanilla, and sometimes includes raisins or walnuts. This version focuses on the traditional method for achieving the 'strands' effect.
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Съставки
- All-purpose flour500g
- Milk150ml
- Granulated sugar150g
- Eggs3 large
- Butter, softened75g
- Active dry yeast7g
- Lemon zest1 tsp
- Vanilla extract1 tsp
- Salt1/2 tsp
- Egg yolk, for brushing1
- Raisins (optional)50g
- Walnuts, chopped (optional)50g
Стъпки
- 1
Activate yeast in warm milk with a pinch of sugar. Let it bloom for 10 minutes.
- 2
In a large bowl, whisk together flour, remaining sugar, salt, lemon zest, and vanilla extract.
- 3
In a separate bowl, beat eggs and add the bloomed yeast mixture.
- 4
Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
- 5
Knead the dough on a lightly floured surface for about 10-15 minutes until smooth and elastic. Incorporate softened butter gradually during kneading.
- 6
Place dough in a greased bowl, cover, and let rise in a warm place for 1.5-2 hours, or until doubled in size.
- 7
Punch down the dough. Divide into 3 equal portions. Roll each portion into a long rope. If using, incorporate raisins/walnuts into the ropes.
- 8
Braid the three ropes together to form a loaf. Place in a greased loaf pan or on a baking sheet.
- 9
Cover and let rise again for 45-60 minutes.
- 10
Preheat oven to 180°C (350°F). Brush the top with egg yolk.
- 11
Bake for 35-45 minutes, or until golden brown and sounds hollow when tapped.
- 12
Let cool completely on a wire rack before slicing.
