Kozunak:
Bulgaria
| Copyright 2007 |
Kozunak is a wonderful sweet bread that Bulgarian people enjoy. You will always find Kozunak
adorning the table on special occasions, especially at Velikden (Easter).
To make Kozunak you will need 1kg plain flour, 1 cup of milk, 1.5 cups of sugar, 6 eggs, 200
grams of oil, grated lemon skin and freshly squeezed lemon juice, Vanilla essence and yeast.
adorning the table on special occasions, especially at Velikden (Easter).
To make Kozunak you will need 1kg plain flour, 1 cup of milk, 1.5 cups of sugar, 6 eggs, 200
grams of oil, grated lemon skin and freshly squeezed lemon juice, Vanilla essence and yeast.
Preparation:
# Warm the milk and dissolve the sugar in it
# Warm 1/3 cup of water and mix in the yeast
# Add 1/2 cup of your milky sugar solution and a cup of flour to your water and yeast then mix
well
# Leave your mix in a warm place for about 35 minutes to rise
# Sieve the rest of your flour in a bowl and add six well beaten eggs, the rest of your milky
sugar solution, vanilla and your lemon skins/juice before finally adding your yeast mix that was
left to rise
# Mix your bowl continuously until your mix becomes soft and dough like
# Knead the dough well with hands that have been slightly oiled until the dough has bubbles
appear
# Leave your Kozunak mixture for a couple of hours to stand before making it into the size and
shape you wish and putting it in a well oiled tray.
# Preheat your oven to about 200 Centigrade and put in your Kozunak, now sit down and relax
for about 35 minutes, or until the Kozunak is golden brown
Kozunak can be eaten as a snack or a sweet dessert, both warm and cold.
# Warm the milk and dissolve the sugar in it
# Warm 1/3 cup of water and mix in the yeast
# Add 1/2 cup of your milky sugar solution and a cup of flour to your water and yeast then mix
well
# Leave your mix in a warm place for about 35 minutes to rise
# Sieve the rest of your flour in a bowl and add six well beaten eggs, the rest of your milky
sugar solution, vanilla and your lemon skins/juice before finally adding your yeast mix that was
left to rise
# Mix your bowl continuously until your mix becomes soft and dough like
# Knead the dough well with hands that have been slightly oiled until the dough has bubbles
appear
# Leave your Kozunak mixture for a couple of hours to stand before making it into the size and
shape you wish and putting it in a well oiled tray.
# Preheat your oven to about 200 Centigrade and put in your Kozunak, now sit down and relax
for about 35 minutes, or until the Kozunak is golden brown
Kozunak can be eaten as a snack or a sweet dessert, both warm and cold.
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