Baking

Bulgarian kozunak (paska)

In Bulgaria, there is an analogue of our paska Easter bread – bread, baked in the form of several braids, in the loop of which dyed eggs are placed (Easter kozunak). The dough itself is kneaded like a regular loaf, only with the addition of almonds and raisins.

Bulgarian kozunak recipe

Watch our video recipe for paska on our channel:

Sift the flour into a deep bowl. Mix eggs and sugar thoroughly, add lemon juice and rum. Warm the milk to room temperature. Add salt, sugar and 1 tablespoon of flour to the ground yeast. In a bowl with sifted flour, pour the egg mixture, milk with yeast and pour raisins. Start kneading the dough. Mix well until a homogeneous mass is obtained. The dough should be soft and not stick to your fingers. Place the dough on a floured table.

The second part of the action is the introduction of oil into the dough. To do this, melt the oil in advance. Brush the dough with melted butter and fold it into an envelope, then put it on the table again, brush it with butter again and fold it into an envelope, repeat until all the butter is used up. The goal of this exercise is to get many layers in the dough. If the dough starts to stick to the table, sprinkle it with flour. Place the dough in a large bowl and leave it in a warm place to rise.

When the dough doubles in volume, start forming the roll. It all depends on your imagination. Grease the form with oil, sprinkle with flour and put the roll. Leave to rise, brush with whipped egg white, and then decorate the top with almonds. Place in a well-heated oven at a temperature of 220 C, but after ten minutes reduce it to 180 C and bake for another half hour. Watch periodically, if you see that the top has started to get very dark, put aluminum foil so that it does not burn.

Pull out and let it dry. Bon appetit!

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