Kozunak

Name: Kozunak
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 10 people
Ingredients: 8 cups flour; 5 teaspoons active dry yeast; ½ cup caster sugar; 6 eggs; 1¾ cup milk; 4 oz. raisins; 5 tablespoons rum; 1 lemon; 5 tablespoons butter; 4 tablespoons vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon salt; 1 teaspoon vinegar; Stand mixer

User Reviews

5.0

6 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Rest Time
3 hrs 40 mins
Total Time
1 hr 30 mins
Servings
10 people
Course
Bread
Cuisine
Romanian, Bulgarian, Albanian

Kozunak

Violet Hamilton

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A kozunak is a delicious traditional raisin brioche prepared for Easter or Christmas in Romania, Bulgaria, Moldova, or Albania.

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Ingredients

Servings

8 cups flour
5 teaspoons active dry yeast
½ cup caster sugar (+ 3 tablespoons)
6 eggs
1¾ cup milk , boiled and cooled to 95 F
4 oz. raisins
5 tablespoons rum
1 lemon (zest and juice)
5 tablespoons butter , melted and cooled
4 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon vinegar

Equipment

Stand mixer

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Instructions

In a bowl, mix the yeast, 3 tablespoons sugar, 1 egg, and ¾ cup (200 ml) milk.
Let rise covered in a warm place for 40 minutes.
In the meantime, mix the raisins, rum, zest and lemon juice in a large bowl and set aside.
Mix the remaining milk and sugar in a bowl and set aside.
Mix the butter and oil in a bowl and set aside.
Separate 2 eggs.
Reserve the yolk to brush the buns.
Beat the two egg whites and the remaining whole eggs with the vanilla extract in a large bowl.
In the bowl of a stand mixer, add the flour and dig a well in the center.
In the center of the well, pour the milk and sugar mixture, followed by the butter and oil mixture, then the egg and vanilla mixture, as well as the drained raisins.
Finally add the yeast.
Using the dough hook, knead on medium speed for 10 minutes until obtaining a smooth but slightly sticky texture.
Three minutes before the end of the kneading, stir in the salt.
Transfer the dough to a large oiled bowl and cover with a cloth.
Leave the dough to rise for 1 hour and 30 minutes in a warm place, away from drafts.
Roll the dough on a lightly floured work surface for 3 minutes then put back in the bowl and let it rise again, covered, for 1 hour and 30 minutes.
Divide the dough into two equal pieces and roll each one for 3 minutes.
Divide each piece of dough into 3 strands and braid them.
Place the 2 braided brioches in a large cake mold lined with parchment paper.
Cover with a cloth and let rise for 20 minutes in a warm, draft-free place.
Preheat the oven to 375 F (190 C).
Beat the two egg yolk and the vinegar
Brush generously all the surface of the buns with this mixture.
Bake for about 30 minutes or until the buns are golden brown.
Remove from the oven and unmold.
Let cool completely on a rack before tasting.