Pistachio Easter Bread (Kozunak)
A soft, rich, and beautifully braided sweet bread traditionally made for Easter. This version uses the yudane technique for extra fluffiness and features a luxurious pistachio filling with a caramelized sugar topping. Perfect for spring celebrations or any special occasion.
- May 29, 2025
- 2 loaves
- 5 hr
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Ingredients
- Yudane (for softness):
- 150 g all-purpose flour (≈1 cup)
- 150 ml milk (≈⅔ cup), hot (not boiling)
- Main Dough:
- 75 ml warm milk (≈⅓ cup)
- 30 g fresh yeast (or 10 g dry yeast / 1 tbsp)
- 1 tbsp sugar (for yeast)
- 600 g all-purpose flour (≈4¾ cups), sifted
- 225 g unsalted butter, melted (≈1 cup / 2 sticks)
- 240 g eggs (≈4 large eggs)
- 200 g sugar (≈1 cup)
- 5 g salt (≈1 tsp)
- Zest of 1 lemon (or 1 tsp lemon extract)
- 1–2 tsp vanilla extract (or 1 packet vanilla sugar)
- 20–30 ml liqueur (rum, brandy, or orange – optional)
- Filling:
- Pistachio spread (to taste)
- Chopped pistachios
- Granulated sugar (moistened for topping)
- Topping:
- 1 beaten egg (for egg wash)
- Optional: Almond flakes, pearl sugar, and/ or extra pistachios
Directions
- Step 1
- Make the Yudane: In a small bowl, pour hot milk over the flour and stir until a thick, sticky paste forms. Let cool to room temperature. (Can be made ahead and stored in the fridge overnight.)
- Step 2
- Activate the Yeast: Warm the 75 ml of milk until lukewarm. Stir in 1 tbsp sugar and the yeast. Let sit for 10–15 minutes until bubbly and foamy.
- Step 3
- Make the Dough: In a large bowl or stand mixer, whisk eggs, sugar, lemon zest, vanilla, and liqueur (if using). Add the activated yeast mixture and melted butter. Gradually add sifted flour, salt, and the cooled yudane paste. Knead until the dough becomes smooth, stretchy, and elastic (windowpane test), about 15–20 minutes by hand or 10–15 minutes in a mixer.
- Step 4
- Note: Dough will be sticky at first—resist over-flouring!
- Step 5
- First Rise: Oil the bowl, cover, and let dough rise in a warm place for 1.5 to 2.5 hours or until doubled.
- Step 6
- Shape & Fill: Gently deflate the risen dough and divide into 2 equal portions.
- Step 7
- For each loaf, divide into 2–3 strands depending on your braid style.
- Step 8
- Flatten each strand slightly, spread pistachio filling, sprinkle chopped pistachios, and roll up. Braid the strands and place into greased or parchment-lined pans (30 × 11 cm / 12 × 4.5 in).
- Step 9
- Second Rise: Cover loosely and let rise again for 30–45 minutes until puffy and nearly doubled.
- Step 10
- Bake: Preheat oven to 170°C (340°F). Brush loaves with egg wash. Sprinkle with moistened sugar or extra toppings if desired.
- Step 11
- Bake for 35–40 minutes until golden brown and a skewer comes out clean.
- Step 12
- If browning too fast, loosely cover with foil halfway through.
- Step 13
- Cool & Enjoy: Let loaves cool in pans for 10 minutes, then transfer to a rack. Cool completely before slicing to enjoy the soft, enriched crumb.