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Adjust Servings:
1 kg Flour
60 g Yeast
500 ml Milk
6 Eggs
300 g Sugar
4 ml Rhum essence
0,5 tsp Salt
12 g Vanilla
from 1 lemon Lemon peel
200 g Butter
20 g Almonds
20 g Raisins

Kozunak /sweet Easter bread/

All the dough

  • Vegetarian

Irresistible smell coming from the oven

  • 5 hours
  • Serves 10
  • Medium



Kozunak – rich sweet bread covered in sugar and shaped in the form of a plait. Hours of preparation while creating family memories and atmosphere. Because every house should smell Easter-like. Soo Tasty with Soo Foodies!

  • You may use any nuts and/or dry fruits as per your taste
  • You can add chocolate, Turkish delight in too for example
  • Keep at warm place to fasten the process of yeast fermentation
  • For colorful Easter, do not miss to dye boiled eggs. How to, check here: https://goo.gl/oAOcO4.



Sift the flour two times. Dissolve the yeast in 250 ml warm milk and 1 tbs flour and leave aside. Whisk well 4 eggs with the sugar and add the rhum essence after.


Add the activated yeast to the eggs mixture as well as the other 250 ml of the milk, the salt, the vanilla and the lemon peel.

Make a well in the flour and pour the liquid mixture. Melt the butter and incorporate it portion by portion into the dough until it becomes smooth and shiny. Cover with foil, leave it near stove or oven /somewhere hot/ and wait until it doubles its size.


Soak the almonds with hot water for 10 minutes, drain, peel and chop part of them. The chopped ones put aside for the topping.

Divide the dough in two halves. One half is for a rectangular kozunak and the other half for a round one. Each dough portion divide in another three even parts. Roll each one carefully on a slightly floured surface. Incorporate the whole almonds and raisins into the rolls and make a plait out of them.

Repeat the same with the other half of the dough but this time leave it plain, without filling.


Take baking tins and place parchment paper on their bottoms. Grease with some butter and lay the doughs in. Grease with melted butter on top and leave again at somewhere warm to double their size again.

Whisk 2 egg yolks into bowl and use cooking brush to spread the mixture on the top surface of both Kozunaks. Do it just before baking.


Put in preheat oven at 160 C and bake until golden brown (approximately 25 minutes). Nearly the end, take out the Kozunaks, sprinkle them with chopped almonds and sugar and bake for another 10 minutes to get crunchy.

Transfer to wooden or wire rack to avoid dampness. Cover with cloth when cooled down. Pack in a bag at the end to keep them soft. Enjoy!

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