Recipes from Chef Kaloyan Kolev

Kozunak – Traditional Bulgarian Sweet Easter Bread

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Hello!

Today I want to present to you a recipe for a traditional Bulgarian sweet bread. Kozunak is a festive sweet loaf traditionally prepared for Easter. It symbolizes the body of Jesus Christ, just as the red-dyed eggs symbolize His blood. In Romania, this Easter bread is known under the same name, cozonac. In Greece it’s called tsoureki, and in Turkey – çörek. In Italy, similar sweet loaves such as panettone are prepared and can last up to six months. In Russia, the ceremonial Easter bread is known as kulich.

The roots of this egg-rich sweet bread stretch back to Western and Central Asia. In Bulgaria, kozunak appeared towards the end of the 19th and beginning of the 20th century. It was influenced by urban culture rather than traditional rural cuisine. Early Bulgarian cookbooks describe in detail the secrets behind a good kozunak: the room where it’s kneaded should be warm and draft-free so the dough doesn’t “catch a chill,” the yeast must be between 28–30°C, no more or less, and the shaped loaves should fill exactly one-third of the baking pan before rising.

Today kozunak is not only a festive Easter must-have, but also one of the highlights of the holiday. I wish you success making it this year, and most importantly, enjoy the celebration!

Ingredients for 5 loaves

• 0.2 kg milk (3.2%)

• 0.014 kg dry yeast

• 0.28 kg powdered sugar

• 0.12 kg yogurt

• 0.002 kg lemon zest

• 0.3 kg eggs + 1 egg for brushing

• 0.05 kg rum for soaking the raisins

• 0.001 kg salt

• 1.150 kg flour type 500

• 0.25 kg butter

• 0.13 kg raisins or chocolate, or any filling you prefer

• 0.03 kg walnuts, pumpkin seeds, or almonds

• 0.02 kg sunflower oil

  
  

Procedure

1. In a bowl, measure the milk warmed to 30°C. Add the yeast, 0.1 kg of the flour, and 0.02 kg of the sugar. Mix until smooth and let it ferment until doubled.

2. In a mixer, combine the room-temperature eggs and sugar and mix until the sugar dissolves. Add the starter, flour, and two tablespoons of the rum used for soaking the raisins. Mix for about 10 minutes until the gluten is activated.

3. Begin adding the melted butter in three additions, mixing until fully absorbed. Finally, add the raisins.

4. Weigh the dough and divide it into 5 equal pieces. Shape 4 smooth balls on an oiled surface.

6. Roll each piece into long ropes and twist the ends in opposite directions, then braid them to form a loaf.

7. Place the braid into a baking mold and let it rise until doubled, covered lightly with oiled cling film.

8. Carefully brush the kozunak with beaten egg, sprinkle with nuts and sugar, and bake at 170°C for 40 minutes, adding 100 ml of water to the bottom of the oven.