Around The World: Bulgarian Kozunak
I'm baking and painting my way around the world for my latest illustrated baking series - and next up for Easter, we're in Bulgaria with this traditional Easter Kozunak bread!
I didn’t eat a single hot cross bun this year - not even one of the random novelty flavoured ones you get from M&S. Don’t get me wrong, I love Easter baking, and will fully roll with the idea that you can add mini eggs to everything and it will be more than acceptable, but since I’m doing this Around The World series, I thought I would see what else was on offer… which after a bit of research landed me in Bulgaria! Many European countries have their own unique Easter breads, each with distinct ingredients, flavours, and shapes, and often tied to religious symbolism and local traditions, such as the Ukranian Paska, the German Osterbrot and the Italian Pane Di Pasqua. However, it was the Kozunak that caught my eye, so let me tell you more about it, and how you can make your own!
What is a Kozunak?
In Bulgaria, the Kozunak is a symbol of deeply rooted cultural tradition. It’s a sweet, yeasted bread that is rich in butter (or oil), eggs, and sugar, often flavoured with citrus zest, and vanilla, and studded with rum soaked raisins (all sounds delicious right?!). The dough is traditionally braided (and sometimes made into intricate shapes), making it both a delicious and visually striking Easter centrepiece. The texture is soft and fluffy, with characteristic strands appearing as you pull it apart. It’s often compared to a lighter version of brioche, and it’s commonly sprinkled with course sugar and almonds on top for a lovely added crunch. Apparently, in many Bulgarian homes, it’s considered bad luck not to have Kozunak at the Easter table! Now I’m not Bulgarian, but I’m not willing to take the chance (and will take any excuse to make this again!)
The Origins of Kozunak
Of course, with every bake that has a long history, the exact origins are hard to pinpoint, but largely, it’s believed it’s roots can be traced back to the Byzantine Empire, where it was common to bake sweet breads during significant religious observances. This practice eventually spread throughout the Balkans, evolving into regional variations.
In Bulgaria, Kozunak became particularly associated with Easter. It’s an integral part of the holiday celebrations, symbolizing the resurrection of Christ and the renewal of life. The act of braiding the dough can be seen as a metaphor for the Holy Trinity or the intertwining of faith, family, and tradition. Making the bread was also a way to bring people together.
How to Make Bulgarian Kozunak
Making Kozunak requires a lot of patience, some attention to detail, and a good amount of love, after all, this is bread that’s made for sharing. The dough involves a process of kneading, rising, and resting that ensures it becomes soft, fluffy, and airy once baked - the texture is one of the best things about this bake! Trust me, it’s worth the wait. I always get a little nervous making something I’ve never tried before, especially when people from that country will of course make it differently, and no doubt better. My Bake Off bestie (David)’s husband is from Bulgaria and it got the seal of approval from him, so hopefully that counts for something!
Make my Kozunak:
Ingredients:
200ml whole milk
7g (1 sachet) instant yeast
65g caster sugar
100ml neutral oil (I used sunflower)
2 tsp vanilla extract
Zest of 2 lemons (or oranges)
500g strong white bread flour
2 tsp salt
1 large egg
2 large egg egg yolks
125g raisins
Rum
Egg yolk (for egg wash)
Course sugar (like demerara)
Flaked almonds
Instructions:
Heat the milk until it’s warm but not boiling.
Add the yeast, sugar, half of the oil, vanilla extract and zest and mix together.
Mix the flour and salt together in a separate bowl, make a well, and mix in the wet ingredients.
Add the egg and yolks, and combine until you have a slightly sticky, elastic dough.
Knead until smooth (a good 10 minutes by and, but this is much easier in a stand mixer with a dough hook) then stretch out onto your worktop.
Add the rest of the oil by stretching, adding a little oil and folding it in until it’s all combined. This can be quite messy but it does all combine eventually! This will help give the kozunak it’s texture.
Form into a ball, and leave to rise somewhere warm in an oiled bowl for 2-3 hours until trebled in size. It does take a while, but be patient!
Meanwhile soak the raisins in the rum, for at least an hour, or until ready to use.
Punch down the dough and divide it into 3 equal pieces.
Flatten each piece into a rectangle, and spread 1/3 of the drained raisins onto each one, pinching the dough back together so they’re fully enclosed and you have a rope of dough.
Once you have 3 strands, roll the ropes to about 12 inches long. Pinch them together at one end, and plait, pinching again at the other end, folding the ends underneath the loaf.
Leave to rise again on a lined baking tray for about an hour (covered lightly with a tea towel or cling film), then brush with the egg wash, sprinkle with sugar and flaked almonds.
Bake for 20 minutes at 190°C, then cover with tin foil, turn the temperature down to 160°C and bake for another 20 minutes.
Leave to cool and enjoy!
Don’t forget to check out my other Illustrated Bakes from Around the World pages to learn more about different delicacies from all over the world, and the stories and recipes behind them!