Kozunak
A traditional Bulgarian easter bread.
Ingredients
Cooking Instructions
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1
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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2
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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3
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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4
Put the remaining eggs, as well as the separated egg white in another bowl and stir well.
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5
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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6
Remove from heat. Dice and add the butter and let it dissolve. Let stand to cool down. Add the brandy.
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7
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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8
Pour the milk/butter/sugar-mixture into the dimple, together with the eggs.
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9
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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10
Knead some more. The longer you knead, the airier the bread will be in the end.
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11
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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12
Knead the dough again, cover and let stand for another hour.
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13
Separate the dough in 3 parts, roll them long and braid them (choose a design of your liking).
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14
Put the bread on a baking try, let stand for another 30 minutes.
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15
Brush the bread with the egg yolk set aside earlier. Sprinkle with sugar and decorate with a few walnuts.
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16
Put the bread into the cold oven and set the heat to 220C.
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17
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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