Chocolate Easter Bread (Kozunak)
This traditional Bulgarian Easter bread, known as Kozunak, is rich, soft, and lightly sweet with a tender, airy crumb thanks to the yudane method. Flavored with vanilla, lemon zest, and optional liqueur, and filled with goodies like Nutella, chocolate chips, or cinnamon, it’s beautifully braided and topped with a glossy egg wash and sugar. A festive centerpiece for your Easter table that tastes as lovely as it looks.
- May 29, 2025
- 2 Loaves
- Print this
Ingredients
- For 2 Kozunaks (~750g each)
- Yudane (pre-cooked flour mix):
- -150 g flour → 1 cup
- -150 ml milk → ⅔ cup
- Main Dough:
- -75 ml fresh milk → ⅓ cup
- -600 g sifted flour → about 4¾ cups (plus extra if needed for kneading)
- -30 g fresh yeast (or 10 g dry yeast) → 1 oz fresh / 1 tbsp dry
- -225 g melted butter → 1 cup (2 sticks)
- -240 g eggs (about 4 large eggs)
- -200 g sugar → 1 cup
- -5 g salt → 1 tsp
- -Vanilla (to taste, or 1-2 tsp extract or 1 packet vanilla sugar)
- -Zest of 1 lemon or 1 tsp lemon extract
- -20–30 ml liqueur (rum, brandy, orange liqueur, etc.) → 1–2 tbsp (Optional)
- Baking pans:
- -Used pans approximately 30 x 11 cm → 12 x 4.5 inches
- Filling:
- -I used nutella, chocolate chips, cinnamon and sprinkled granulated sugar on top
Directions
- Step 1
- Make the Yudane:
- Step 2
- This step helps create a softer, fluffier bread texture.
- Step 3
- In a small saucepan heat up the milk then pour over the hot milk over the flour while stirring until it thickens into a sticky paste. Don’t boil it! Let it cool to room temperature. You can even make this the day before and store it in the fridge (covered).
- Step 4
- Activate the Yeast:
- Step 5
- -Warm 75 ml (⅓ cup) milk until just lukewarm (not hot).
- Step 6
- -Add 1 tbsp sugar and the yeast (30 g fresh or 10 g dry).
- Step 7
- -Let it sit for 10–15 minutes until foamy.
- Step 8
- Make the Dough:
- Step 9
- In a large mixing bowl (or stand mixer with a dough hook): add eggs, sugar, lemon zest, vanilla, liqueur(optional) and mix. Add the yeast milk mixture and mix. Then add the melted butter and mix. Once everything is incorporated gradually add the sifted flour, salt and Yudane mixture.
- Step 10
- It will be sticky at first – this is normal!
- Step 11
- It will take time for the dough to absorb all the butter, but it will come together and become smooth and stretchy.
- Step 12
- Knead until the dough is elastic and forms a windowpane when stretched (about 15–20 minutes by hand or 10–15 in a mixer).
- Step 13
- If needed, add a bit more flour (1–2 tbsp at a time) but keep the dough soft.
- Step 14
- First Rise:
- Step 15
- -Oil the boil and cover the bowl with plastic wrap or a towel.
- Step 16
- -Let the dough rise in a warm place for 1.5–2.5 hours, or until doubled in size.
- Step 17
- Add Filling & Shape:
- Step 18
- -Once risen, gently deflate the dough. Divide the dough in two for the two loafs.
- Step 19
- -Then divide the dough into sections depending on your shaping:
- Step 20
- -For braided loaves, divide into 2 or 3 strands per loaf.
- Step 21
- -Braid and place each loaf in a greased or parchment-lined baking pan (approx. 30 x 11 cm or 12 x 4.5 in).
- Step 22
- Second Rise:
- Step 23
- -Cover the shaped loaves loosely and let them rise for another 30–45 minutes, or until puffy and nearly doubled.
- Step 24
- Bake:
- Step 25
- -Preheat your oven to 170°C (340°F).
- Step 26
- -Brush the loaves with beaten egg for shine.
- Step 27
- -Optionally sprinkle with sugar, almonds, or pearl sugar on top.
- Step 28
- -Bake for 35–40 minutes, or until golden brown and a skewer comes out clean.
- Step 29
- -If the tops brown too quickly, cover loosely with foil halfway through baking.
- Step 30
- Cool & Enjoy: Let cool in the pans for 10 minutes, then transfer to a rack. Cool completely before slicing.