Kozunak Bulgarian Easter BreadFrom brinton 7 years ago
- 1 C room temp milk (you can also use powdered milk) shopping list
- 2 T active dry yeast (or two envelopes) shopping list
- 1/4 C warm water not exceeding 110F in temp shopping list
- 1 tsp sugar shopping list
- 1 1/2 C white sugar shopping list
- 1/2 C melted butter, which has cooled to room temp shopping list
- 1/2 C veg oil shopping list
- Zest of 1 lemon shopping list
- 1 tsp salt shopping list
- 7-7 1/2 C white flour shopping list
- Crystal or torbinado (sugar in the raw) sugar shopping list
- For Egg Wash: shopping list
- 1 egg yolk mixed with 1 T water shopping list
How to make it
- Proof or bloom the yeast by combining the 1/4C warm water, with tsp sugar and the yeast in a seperate bowl. Mix to dissolve and let sit for 5 mins. If the yeast doubles in size during this time, it is active and can be used. If not, try again with a different package of yeast.
- In a seperate bowl combine: sugar, butter, oil, eggs zest and salt, and beat to combine.
- Add the proofed yeast to this and combine using a wooden spoon or spatula to fold in. It's really important not to over stir, it will destroy the yeast.
- Next add about half the flour to form a sponge. The consistency should be like lumpy panacake batter.
- Gradually add the rest of the flour to form a soft, moist dough. If you have a dough hook kneed for 5 minues, if not turn out onto a floured surface and kneed for 10 mins or till smooth.
- Place in a greased bowl, cover with a dishtowl or plastic wrap and let rise for 30 mins. Punch down and let rise for another hour. You will need to rise the dough in a warm and humid place as well. I suggest, microwaving a mug of water and planing it in the oven which has been heated to 200F for about 5 minutes. If you keep the door closed while the dough rises the oven will keep its heat. If you need to turn the oven back on for no more than 5 mins.
- To form the loaf divide into three balls and roll out into long lengthes. Braid them together and coil to fit onto a baking sheet. Brush the loaf with the egg wash and sprinkle with the crystal sugar. Or divide the dough in half and place into two well greased bread pans and apply the egg wash and sugar.
- Place on a parchment lined cookie sheet, cover and let rise till double. Bake at 350-375F for 40-45 or till golden brown, or till a toothpick comes out clean. If you don't have parchement paper, you can use a paper lunch sack or grocery bag cut to fit the cookie sheet.
- If you notice the top starting to burn or to get too brown, cover the loaf/loaves with foil after 15 mins.
- Remove bread when done, and allow to cool for about 15 mins before cutting into it. Store in a plastic zip bag or containter to maintain freshness. This bread will go stale in about a day, but it can be freshened up by placing a slice in the microwave for about 15 seconds.
The Cookbrinton Santa Fe, NM
The Rating1 people
I love this bread! We have it in Romania,too - and we call it almost similar: Cozonac :) To tell you the truth I make it nowadays in my bread maker - shh, don't tell my mom! she would never forgive me -elgab89 in Toronto loved it