Kozunak
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Kozunak

A traditional Bulgarian easter bread.

Chris Lüscher

Ingredients

8-serving
  1. 1.5 kg yeast flour fresh for
  2. 300 Grams Sugar
  3. 3 Teaspoons Salt
  4. 6 Eggs
  5. 0.3 Litre Milk , room temperature
  6. 2 Tablespoons Brandy
  7. 1 Kilogram Flour
  8. 1 Lemon
  9. 125 Grams Butter
  10. Walnuts

Method

120 mins
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    In a large bowl, mix 1 egg, about 0.5dl of milk, 2 tablespoons of sugar and the yeast. Cover and let stand in a warm place for at least 10 minutes.

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    Add about 5 tablespoons of flour to the yeast mixture, stir well, cover and let stand in a warm place for another 10 to 20 minutes.

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    Separate one of the remaining eggs, set the egg yellow aside, cover with a little oil so that it doesn't dry. Wash and grate the lemon.

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    Put the remaining eggs, as well as the separated egg white in another bowl and stir well.

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    In a pan, warm the remaining milk and add the remaining sugar except for 3 to 4 tablespoons, add the lemon rind. Stir until all sugar is dissolved.

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    Remove from heat. Dice and add the butter and let it dissolve. Let stand to cool down. Add the brandy.

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    Add the remaining flour to the bowl with the yeast mixture. Mix in the salt. Form a small "dimple" in the middle.

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    Pour the milk/butter/sugar-mixture into the dimple, together with the eggs.

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    Knead until the dough is very smooth. The dough should be moist but not stick to your fingers, so add a little milk if it is too dry, or a little flour if it is too wet.

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    Knead some more. The longer you knead, the airier the bread will be in the end.

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    Cover the dough and let stand in a warm place for at least one hour. The dough should at least double in size.

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    Knead the dough again, cover and let stand for another hour.

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    Separate the dough in 3 parts, roll them long and braid them (choose a design of your liking).

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    Put the bread on a baking try, let stand for another 30 minutes.

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    Brush the bread with the egg yolk set aside earlier. Sprinkle with sugar and decorate with a few walnuts.

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    Put the bread into the cold oven and set the heat to 220C.

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    Let the bread bake 35 to 50 minutes, depending on its thickness. Probe with a toothpick to check if it is done (if anything sticks on the toothpick after pulling it out, it's not done yet).

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