Best Bulgarian Kozunak [how to make Kozunak 2021]
Let's learn how to prepare the best Kozunak, to celebrate Easter in Bulgaria the right way!
Kozunak ( 2 pcs)
STARTER:
0,1kg Milk 3,2%
0,007kg Dry yeast
0.050 Kg flour
0.010 Kg Sugar
MAIN BODY:
0,150kg eggs plus one for egg wash
0,115kg White sugar
0,06kg Bulgarian yogurt
0,001kg Vanilla and lemon essence
0,025 Rum for soaking the raisins
0,001kg Salt
0,525kg Flour type 500
0,075 Butter
0,05kg lard (pork fat)
FILLING:
0,05kg raisins, chocolate or whatever you want to be inside
0,015kg Walnuts, pumpkin seeds, or almonds
0,01kg Sunflower oil ( for shaping the Kozunak on the table)
Procedure:
For the starter: in a bowl measure the milk, warm it up to 30 degrees and add the yeast. Add 0,05kg of the flour and 0,01kg sugar. Mix until homogenous and leave to ferment until it doubles in size.
In mixer put the following ingredients which have been kept at room temperature (warmer than colder): eggs plus the leftover sugar, yoghurt, vanilla essence, salt. Mix until its dissolved. Add the starter, incorporate thoroughly and then add the flour and mix until the gluten is activated! This will take about 30 to 40 minutes.
Start adding the butter and the lard melted together in three times! Add them until all incorporated and add the raisins in the end.
Measure the dough and divide in 2 equal parts. Shape 4 nice balls from each one with sunflower oil on the working surface.
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Roll both ends of the roll in opposite direction and put them one over the other in cross shape. Start overlapping them to become like a braid.
Put the shaped braid in a greased and floured baking mold and ferment until doubled once again.
Apply egg whites on it, sprinkle the nuts and sugar and bake at 165˚C degrees no fan for 40 minutes, add 50 ml of water on the bottom of the oven before you start baking to create some moisture for the crust.
Let the Kozunak rest before you eat it, for at least 30 min, to have a perfect texture.
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