Bulgarian Easter Sweet Bread with Walnuts and Raisins

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Kozunak is Bulgaria's treasured Easter bread, a soft and richly enriched yeasted loaf studded with raisins, walnuts, and fragrant citrus zest. The pillowy, buttery crumb and golden crust make it the centerpiece of the holiday table, often braided and decorated with dyed eggs.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 17 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 22 gSugar
• 9 gProtein
• 170 mgSodium
• 190 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the dough

• 500 g (4 cups) all-purpose flour, plus extra for dusting
• 10 g (1 packet) active dry yeast
• 180 ml (3/4 cup) whole milk, warmed to 110°F (43°C)
• 150 g (3/4 cup) granulated sugar
• 4 large eggs, room temperature
• 120 g (1/2 cup) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract and finely grated zest of 1 lemon
• 1/2 teaspoon fine sea salt

For the filling

• 100 g (2/3 cup) raisins
• 100 g (3/4 cup) walnuts, finely chopped
• 2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, softened

For brushing and topping

• 1 large egg, beaten with 1 tablespoon water
• 1 tablespoon melted butter for finishing
• 2 tablespoons chopped pistachios or walnuts
• 1 tablespoon coarse sugar for sprinkling

Directions

1. Bloom the yeast by stirring it into the warm milk with a pinch of the sugar; let stand 5 to 10 minutes until foamy and active.
2. In a large mixing bowl, whisk the eggs with the remaining sugar until pale, then beat in the melted butter, vanilla, lemon zest, and salt. Stir in the bloomed yeast mixture.
3. Add the flour gradually, mixing with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface and knead 10 to 12 minutes until smooth, elastic, and slightly tacky.
4. Transfer the dough to a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 1/2 to 2 hours, until doubled in size.
5. Punch down the risen dough and roll it on a floured surface into a large rectangle about 1/2 inch thick. Spread the softened butter over the surface and sprinkle evenly with the cinnamon-sugar mixture, raisins, and chopped walnuts.
6. Roll the dough tightly into a log, then coil it into a greased 9-inch round pan, or split and braid into two strands before placing in a loaf pan. Cover and let rise again for 45 minutes to 1 hour until puffy.
7. Brush the risen loaf with the beaten egg wash and scatter the chopped pistachios and coarse sugar across the top.
8. Bake in a preheated 175°C (350°F) oven for 40 to 45 minutes, until deep golden brown and the internal temperature reads 190°F (88°C) on an instant-read thermometer.
9. Cool the bread in the pan for 10 minutes, then turn out onto a wire rack and brush with melted butter. Let cool completely before slicing into thick wedges to serve.

Cook’s Notes

• For an authentic finish, press a few hard-boiled dyed red eggs into the dough just before baking.
• If the top browns too quickly, tent loosely with foil during the last 10 minutes of baking.
• Soak the raisins in warm water or a splash of rakia for 10 minutes before using to plump them up and deepen the flavor.
• Kozunak keeps well wrapped at room temperature for 3 days, and the flavor actually improves by the second day.
• Use a kitchen scale for the flour when possible; cup measurements can vary and noticeably affect the rise.

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