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Easter is a time for celebration, family gatherings, and delicious traditions, and in Bulgarian culture, bread takes center stage during this festive season.
Bulgarian Easter breads, especially the famous Kozunak, are not only a feast for the taste buds but also a beautiful expression of heritage and love.
These breads, often braided and adorned with symbolic ingredients, are a staple on every table during this time of year.
Whether you prefer sweet, nutty, or citrusy flavors, there’s an Easter Bulgarian bread recipe to suit every palate.
With their rich history and indulgent flavors, these breads are perfect for sharing with loved ones or gifting during the holiday.
This collection of 25+ Easter Bulgarian Bread Recipes offers a wide variety of options, from traditional takes to creative twists, ensuring your Easter table is as delicious as it is memorable.
Let’s explore these incredible recipes that will bring the warmth of Bulgarian Easter traditions straight to your home!
25+ Irresistible Easter Bulgarian Bread Recipes for Festive Feasting
Bulgarian Easter bread recipes bring a sense of tradition, warmth, and flavor to your holiday celebration.
From the classic braided Kozunak to unique variations with nuts, chocolate, and citrus, there’s something in this collection for everyone.
These breads are more than just food—they’re a way to connect with Bulgarian culture and create cherished memories with your loved ones.
Whether you’re a seasoned baker or a beginner, these 25+ Easter Bulgarian Bread Recipes offer plenty of inspiration to make your Easter table truly special.
So gather your ingredients, roll up your sleeves, and let the aroma of freshly baked bread fill your home.
Celebrate the joy and togetherness of Easter with these timeless Bulgarian treasures.
Traditional Bulgarian Kozunak Recipe
Bulgarian Kozunak is a traditional Easter bread, rich in flavor and steeped in history. This sweet and fluffy bread is characterized by its braided shape, enriched dough, and aromatic hints of citrus and vanilla. Traditionally, it’s made to symbolize the celebration of life and resurrection, making it an essential part of Easter in Bulgaria.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/2 tsp salt
- 1/4 cup raisins or dried fruit (optional)
- 1/4 cup slivered almonds (optional for topping)
- 1 egg yolk (for glazing)
Instructions:
- Activate Yeast: In a small bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Let it sit for 10 minutes until foamy.
- Prepare Dough: In a large mixing bowl, whisk eggs and remaining sugar until frothy. Add the melted butter, yeast mixture, vanilla extract, and lemon zest. Gradually incorporate flour and salt until a soft dough forms.
- Knead the Dough: Knead for about 10 minutes until smooth and elastic. If using raisins, knead them into the dough at this stage.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1.5–2 hours until doubled in size.
- Shape and Second Rise: Divide the dough into three equal portions. Roll each portion into a rope and braid them together. Transfer to a baking tray lined with parchment paper. Let rise for another 30–40 minutes.
- Bake: Preheat oven to 180°C (350°F). Brush the top with egg yolk and sprinkle slivered almonds if desired. Bake for 30–35 minutes until golden brown.
- Cool and Serve: Allow to cool before slicing and serving.
This traditional Bulgarian Kozunak recipe is perfect for Easter celebrations or any special occasion. The fluffy texture, enriched flavor, and subtle citrus notes make it a favorite across generations. Share it with family and friends to honor the tradition of togetherness.
Chocolate Swirled Bulgarian Kozunak
For a decadent twist on the classic Bulgarian Easter bread, this chocolate-swirled Kozunak offers a rich and indulgent experience. The layers of chocolate filling paired with the soft, buttery dough elevate this bread to dessert status, making it a showstopper on your Easter table.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 1 tsp vanilla extract
- Zest of 1 orange
- 1/2 tsp salt
- 100g (3.5 oz) dark chocolate (melted)
- 2 tbsp cocoa powder
- 1 egg yolk (for glazing)
Instructions:
- Activate Yeast: Combine warm milk, 1 tablespoon of sugar, and yeast. Let sit for 10 minutes until foamy.
- Prepare Dough: Mix eggs, sugar, melted butter, vanilla extract, and orange zest. Add the yeast mixture, then gradually mix in flour and salt. Knead for 10 minutes until smooth.
- First Rise: Let the dough rise in a greased bowl for 1.5–2 hours until doubled in size.
- Prepare Chocolate Filling: Mix melted chocolate with cocoa powder to form a spreadable paste.
- Shape the Bread: Roll the dough into a rectangle, spread the chocolate mixture evenly, and roll it tightly into a log. Cut the log lengthwise, twist the two halves together, and shape into a braid or wreath.
- Second Rise: Place on a baking tray and let rise for 30–40 minutes.
- Bake: Preheat oven to 180°C (350°F). Brush with egg yolk and bake for 30–35 minutes.
- Cool and Serve: Allow to cool before slicing.
This chocolate-swirled Kozunak is a luxurious variation of the traditional recipe. Its rich chocolate filling and soft dough make it a crowd-pleaser. Perfect for impressing guests or treating yourself, it combines tradition with a touch of indulgence.
Bulgarian Kozunak with Rose Jam Filling
Infused with the floral aroma of rose jam, this Kozunak recipe pays homage to Bulgaria’s heritage as a major rose oil producer. The subtle sweetness and delicate fragrance of rose jam make this bread an unforgettable centerpiece for Easter festivities.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 1 tsp rose water
- Zest of 1 lemon
- 1/2 tsp salt
- 1/2 cup rose jam (or any floral jam)
- 1 egg yolk (for glazing)
Instructions:
- Activate Yeast: Combine warm milk, 1 tablespoon of sugar, and yeast. Let sit for 10 minutes until foamy.
- Prepare Dough: Mix eggs, sugar, melted butter, rose water, and lemon zest. Add the yeast mixture, then gradually mix in flour and salt. Knead until smooth.
- First Rise: Allow the dough to rise in a greased bowl for 1.5–2 hours until doubled in size.
- Shape the Bread: Roll the dough into a rectangle, spread rose jam evenly, and roll it tightly into a log. Shape the log into a spiral or wreath.
- Second Rise: Let it rise for another 30–40 minutes.
- Bake: Preheat oven to 180°C (350°F). Brush with egg yolk and bake for 30–35 minutes until golden.
- Cool and Serve: Allow to cool before serving.
The Bulgarian Kozunak with Rose Jam is a sophisticated twist on the classic Easter bread. Its delicate floral flavor and aromatic appeal make it a standout addition to your festive spread. Celebrate Easter with this unique and meaningful recipe, steeped in Bulgarian tradition.
Bulgarian Kozunak with Walnuts and Honey
This Bulgarian Kozunak variation combines the rich flavors of roasted walnuts and honey with the traditional sweet dough. The walnuts add a satisfying crunch, while the honey provides a subtle sweetness that enhances the bread’s flavor. It’s a perfect combination of textures and tastes for Easter or any special occasion.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup roasted walnuts (chopped)
- 3 tbsp honey (plus extra for glazing)
- 1 egg yolk (for glazing)
Instructions:
- Activate Yeast: Combine warm milk, 1 tablespoon of sugar, and yeast. Let sit for 10 minutes until foamy.
- Prepare Dough: Mix eggs, sugar, melted butter, vanilla extract, and honey. Add the yeast mixture, then gradually mix in flour and salt. Knead for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1.5–2 hours until doubled in size.
- Prepare Filling: Once the dough has risen, sprinkle the roasted walnuts onto the dough and gently knead them into the dough.
- Shape and Second Rise: Shape the dough into a braid or wreath, ensuring the walnuts are evenly distributed. Place it on a greased baking tray and let it rise for an additional 30–40 minutes.
- Bake: Preheat oven to 180°C (350°F). Brush the top with egg yolk and bake for 30–35 minutes until golden.
- Glaze and Serve: After baking, brush the bread with honey for a glossy finish. Allow it to cool before slicing and serving.
The addition of walnuts and honey transforms the classic Kozunak into a deliciously crunchy and sweet treat. The nuts bring a natural richness, while the honey glaze adds a delicate shine. This bread is perfect for Easter morning or as a sweet gift to loved ones during the holiday season.
Bulgarian Kozunak with Orange and Cardamom
For a fragrant and aromatic twist on the classic Bulgarian Kozunak, this version features the warm flavors of orange zest and cardamom. The combination of citrus and spice creates a perfect balance, making this bread an irresistible choice for Easter gatherings.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 1 tsp vanilla extract
- Zest of 1 orange
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 1 egg yolk (for glazing)
Instructions:
- Activate Yeast: In a small bowl, mix warm milk, 1 tablespoon of sugar, and yeast. Let sit for 10 minutes until foamy.
- Prepare Dough: In a large bowl, whisk together eggs, sugar, melted butter, vanilla extract, orange zest, and cardamom. Add the yeast mixture and gradually mix in flour and salt. Knead for 10 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover, and let rise for 1.5–2 hours until doubled in size.
- Shape and Second Rise: Punch the dough down, then shape it into a braid or wreath. Place the shaped dough onto a baking sheet, cover, and let it rise for 30–40 minutes.
- Bake: Preheat oven to 180°C (350°F). Brush the bread with egg yolk for a golden finish. Bake for 30–35 minutes until golden and fragrant.
- Cool and Serve: Allow the bread to cool completely before slicing.
The combination of orange and cardamom gives this Kozunak a sophisticated and aromatic flavor. It’s a refreshing take on the classic recipe, with a citrusy zing and a warm, spicy undertone. Perfect for those looking for something both familiar and new, this Kozunak will surely be a favorite on your Easter table.
Bulgarian Kozunak with Almond and Apricot Filling
This Bulgarian Kozunak variation is filled with a delightful mixture of almond paste and apricot jam, creating a unique and satisfying bread. The sweet and slightly tart apricot jam contrasts beautifully with the nutty almond paste, making each bite a burst of flavor.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/2 tsp salt
- 1/2 cup almond paste
- 1/4 cup apricot jam
- 1 egg yolk (for glazing)
Instructions:
- Activate Yeast: In a small bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Let sit for 10 minutes until foamy.
- Prepare Dough: In a large bowl, whisk together eggs, sugar, melted butter, vanilla extract, lemon zest, and the yeast mixture. Gradually mix in flour and salt. Knead the dough for 10 minutes until smooth.
- First Rise: Place the dough in a greased bowl, cover, and let it rise for 1.5–2 hours until doubled in size.
- Prepare Filling: Mix almond paste and apricot jam until smooth.
- Shape the Bread: Roll the dough into a rectangle, spread the almond-apricot filling evenly over the surface, and roll it up tightly. Shape the dough into a coil or braid.
- Second Rise: Let the bread rise for 30–40 minutes.
- Bake: Preheat the oven to 180°C (350°F). Brush the bread with egg yolk and bake for 30–35 minutes until golden brown.
- Cool and Serve: Allow to cool completely before slicing and serving.
The almond and apricot filling in this Kozunak offers a delightful contrast of flavors that are both rich and refreshing. The sweet, nutty filling paired with the soft, airy bread is a perfect way to add something extra special to your Easter celebration.
Bulgarian Kozunak with Dried Fruits and Cinnamon
This Bulgarian Kozunak recipe incorporates dried fruits and cinnamon, adding a fragrant and hearty twist to the classic sweet bread. The combination of raisins, dried apricots, and a hint of cinnamon creates a warm, comforting loaf, perfect for a cozy Easter brunch or as a special holiday treat.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup raisins
- 1/2 cup dried apricots (chopped)
- 1 egg yolk (for glazing)
Instructions:
- Activate Yeast: Combine warm milk, sugar, and yeast. Let sit for 10 minutes until foamy.
- Prepare Dough: In a large bowl, mix eggs, sugar, melted butter, vanilla extract, cinnamon, and the activated yeast mixture. Gradually add flour and salt, mixing until the dough comes together. Knead for about 10 minutes until smooth.
- Add Dried Fruits: Gently fold in the raisins and dried apricots.
- First Rise: Place the dough in a greased bowl, cover, and let rise for 1.5–2 hours until doubled in size.
- Shape the Dough: Once risen, punch down the dough, then shape it into a loaf, braid, or wreath. Place it on a greased baking tray and let it rise for another 30 minutes.
- Bake: Preheat oven to 180°C (350°F). Brush the dough with egg yolk for a golden finish, then bake for 30–35 minutes until golden and fragrant.
- Cool and Serve: Allow the Kozunak to cool on a wire rack before slicing and serving.
The dried fruits and cinnamon in this Bulgarian Kozunak give it a lovely depth of flavor that is both sweet and aromatic. This bread will fill your kitchen with a warm, inviting scent, making it a perfect addition to your Easter celebrations or any time you want a flavorful, hearty bread.
Bulgarian Kozunak with Chocolate Chips and Hazelnuts
For those with a sweet tooth, this chocolate and hazelnut-filled Bulgarian Kozunak is the perfect choice. The combination of melted chocolate chips and crunchy hazelnuts inside a soft, slightly sweet bread creates a decadent treat that will surely impress your guests during Easter festivities.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup hazelnuts (chopped)
- 1 egg yolk (for glazing)
- Pinch of salt
Instructions:
- Activate Yeast: In a small bowl, mix warm milk, sugar, and yeast. Let sit for 10 minutes until foamy.
- Prepare Dough: In a large bowl, mix eggs, sugar, melted butter, vanilla extract, and the activated yeast mixture. Gradually add flour and salt, mixing until the dough forms. Knead for 10 minutes until smooth.
- Add Chocolate and Nuts: Gently fold in chocolate chips and chopped hazelnuts.
- First Rise: Place the dough in a greased bowl, cover, and let it rise for 1.5–2 hours or until doubled in size.
- Shape the Dough: Once risen, punch down the dough, shape it into a loaf or braid, and place it on a greased baking tray. Let it rise for another 30–40 minutes.
- Bake: Preheat oven to 180°C (350°F). Brush the dough with egg yolk for a golden, shiny finish. Bake for 30–35 minutes until golden brown.
- Cool and Serve: Allow the Kozunak to cool completely on a wire rack before slicing and enjoying.
The chocolate and hazelnuts elevate this Bulgarian Kozunak into a delightful dessert bread. The melted chocolate chips bring a rich, gooey texture, while the hazelnuts offer a satisfying crunch. Perfect for a sweet Easter morning treat, this recipe is sure to become a family favorite for years to come.
Bulgarian Kozunak with Lemon Glaze and Pistachios
This Bulgarian Kozunak is adorned with a tangy lemon glaze and sprinkled with crunchy pistachios, creating a refreshing and nutty twist on the traditional bread. The citrus glaze enhances the sweet, buttery dough, while the pistachios add a delightful texture and flavor.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/2 tsp salt
- 1/2 cup pistachios (chopped)
- 1 egg yolk (for glazing)
- 1 tbsp lemon juice
- 100g (1/2 cup) powdered sugar (for glaze)
Instructions:
- Activate Yeast: In a small bowl, mix warm milk, sugar, and yeast. Let sit for 10 minutes until foamy.
- Prepare Dough: In a large bowl, mix eggs, sugar, melted butter, vanilla extract, lemon zest, and the activated yeast mixture. Gradually add flour and salt. Knead for 10 minutes until smooth.
- First Rise: Place dough in a greased bowl, cover with a cloth, and let it rise for 1.5–2 hours.
- Shape the Dough: Punch down the dough and shape it into a loaf or braid. Place it on a greased baking sheet and let it rise for 30 minutes.
- Bake: Preheat oven to 180°C (350°F). Brush the dough with egg yolk for a glossy finish. Bake for 30–35 minutes until golden brown.
- Prepare Glaze: Mix lemon juice and powdered sugar to make a glaze.
- Glaze and Garnish: Once the bread has cooled slightly, drizzle with the lemon glaze and sprinkle with chopped pistachios.
The lemon glaze on this Kozunak gives it a fresh, zesty finish, while the pistachios add a wonderful crunch and nutty flavor. This version is perfect for those who enjoy a slightly tangy contrast to the sweet, buttery bread. It’s an ideal Easter bread that combines the best of both worlds—delicious and refreshing!
Bulgarian Kozunak with Orange Zest and Almonds
This Bulgarian Kozunak combines the sweetness of orange zest with the crunch of almonds, offering a bright and nutty flavor profile. The citrusy aroma infuses the bread, while the almonds provide a satisfying texture, making it a perfect addition to any Easter brunch or holiday table.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 1 tsp vanilla extract
- Zest of 1 orange
- 1/2 tsp salt
- 1/2 cup almonds (sliced)
- 1 egg yolk (for glazing)
Instructions:
- Activate Yeast: Combine warm milk, sugar, and yeast in a bowl. Let sit for 10 minutes until frothy.
- Prepare Dough: In a large mixing bowl, whisk together eggs, sugar, melted butter, vanilla extract, orange zest, and the activated yeast mixture. Gradually add flour and salt, mixing until the dough comes together. Knead for 10 minutes until smooth and elastic.
- First Rise: Transfer the dough to a greased bowl, cover with a cloth, and let it rise for 1.5–2 hours, until doubled in size.
- Shape the Dough: Punch down the dough and shape it into a loaf or braid. Place it on a greased baking sheet and cover it to rise for another 30–40 minutes.
- Bake: Preheat your oven to 180°C (350°F). Brush the dough with egg yolk for a golden finish, then bake for 30–35 minutes until golden brown.
- Cool and Serve: Let the Kozunak cool completely on a wire rack before slicing and serving.
This Bulgarian Kozunak, infused with the zest of orange and topped with crunchy almonds, offers a lovely balance of sweet, nutty, and citrus flavors. The orange zest creates a light, fragrant aroma, while the almonds add texture and depth. It’s an ideal bread to serve during Easter or any family gathering, as it combines elegance with simplicity.
Bulgarian Kozunak with Cranberries and Pistachios
This vibrant and colorful Bulgarian Kozunak features dried cranberries and pistachios, offering a combination of tart and nutty flavors. The tartness of the cranberries contrasts beautifully with the rich sweetness of the dough, while the pistachios add an extra crunch, making this Kozunak a delightful holiday treat.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup pistachios (chopped)
- 1 egg yolk (for glazing)
- 1/2 tsp salt
Instructions:
- Activate Yeast: Mix the warm milk, sugar, and yeast in a bowl and allow it to sit for about 10 minutes until it becomes frothy.
- Prepare Dough: In a large bowl, whisk together eggs, melted butter, vanilla extract, and the yeast mixture. Gradually add flour and salt, mixing until a dough forms. Knead for about 10 minutes until smooth.
- Add Fruits and Nuts: Gently fold in dried cranberries and chopped pistachios into the dough.
- First Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise for 1.5–2 hours, or until doubled in size.
- Shape the Dough: Punch down the dough and shape it into a loaf or braid. Let it rise again for 30–40 minutes on a greased baking sheet.
- Bake: Preheat your oven to 180°C (350°F). Brush the dough with egg yolk for a golden finish. Bake for 30–35 minutes until golden brown.
- Cool and Serve: Allow the Kozunak to cool completely on a wire rack before serving.
This Bulgarian Kozunak with cranberries and pistachios offers a delightful mix of flavors and textures. The tart cranberries add a fruity contrast to the sweet bread, while the pistachios provide a satisfying crunch. This colorful bread is perfect for Easter or any occasion where you want to impress your guests with a flavorful, eye-catching treat.
Bulgarian Kozunak with Apricot Jam and Walnuts
In this version of Bulgarian Kozunak, apricot jam is spread within the dough, and walnuts are sprinkled on top for added texture. The sweetness of the apricot jam blends beautifully with the richness of the bread, while the crunchy walnuts add a wonderful contrast.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 1 tsp vanilla extract
- 1/2 cup apricot jam
- 1/2 cup walnuts (chopped)
- 1 egg yolk (for glazing)
- 1/2 tsp salt
Instructions:
- Activate Yeast: In a bowl, combine warm milk, sugar, and yeast. Let it sit for 10 minutes until frothy.
- Prepare Dough: In a large bowl, whisk together eggs, sugar, melted butter, vanilla extract, and the yeast mixture. Gradually add flour and salt, and knead for 10 minutes until smooth.
- First Rise: Place the dough in a greased bowl, cover, and let it rise for 1.5–2 hours until doubled in size.
- Shape the Dough: Punch down the dough, then roll it out into a large rectangle. Spread apricot jam over the dough, sprinkle with chopped walnuts, and roll it up tightly.
- Second Rise: Place the rolled dough in a greased baking pan and let it rise for another 30–40 minutes.
- Bake: Preheat the oven to 180°C (350°F). Brush the dough with egg yolk, and bake for 30–35 minutes until golden brown.
- Cool and Serve: Allow the Kozunak to cool slightly before slicing and serving.
The apricot jam adds a lovely sweetness and moistness to this Bulgarian Kozunak, while the walnuts bring an earthy, crunchy element that contrasts beautifully with the soft bread. This is a wonderful variation of the traditional recipe, making it a perfect choice for Easter or any special occasion.
Bulgarian Kozunak with Cinnamon and Raisins
This Bulgarian Kozunak variation incorporates warm cinnamon and sweet raisins into the dough, adding an irresistible aroma and flavor. The spiced sweetness of the cinnamon and the chewy raisins create a comforting and festive bread perfect for Easter or any family gathering.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 cup raisins (soaked in warm water for 30 minutes)
- 1 egg yolk (for glazing)
- 1/2 tsp salt
Instructions:
- Activate Yeast: In a bowl, dissolve the sugar in warm milk, sprinkle the yeast over the milk, and allow it to sit for 10 minutes until frothy.
- Prepare Dough: In a large mixing bowl, combine eggs, melted butter, vanilla extract, cinnamon, and the yeast mixture. Gradually add the flour and salt, mixing until a dough forms. Knead for about 10 minutes until smooth.
- Add Raisins: Drain the soaked raisins and gently fold them into the dough.
- First Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise for 1.5–2 hours, until doubled in size.
- Shape the Dough: Punch down the dough and shape it into a loaf or braid. Place it on a greased baking sheet and allow it to rise for another 30–40 minutes.
- Bake: Preheat the oven to 180°C (350°F). Brush the dough with egg yolk for a golden finish. Bake for 30–35 minutes until golden brown.
- Cool and Serve: Let the Kozunak cool completely on a wire rack before slicing and serving.
This Kozunak with cinnamon and raisins offers a fragrant, slightly spiced twist on the traditional Bulgarian Easter bread. The raisins add a natural sweetness, while the cinnamon creates a comforting warmth in every bite. It’s a perfect bread to enjoy with your morning coffee or as a sweet treat after dinner during the Easter holiday.
Bulgarian Kozunak with Honey and Lemon
This Bulgarian Kozunak combines the sweetness of honey and the refreshing zest of lemon, creating a light, citrusy flavor profile. The honey adds richness, while the lemon zest brightens the bread, making it an ideal choice for a spring or Easter celebration.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 2 tbsp honey
- Zest of 1 lemon
- 1 egg yolk (for glazing)
- 1/2 tsp salt
Instructions:
- Activate Yeast: Combine warm milk, sugar, and yeast in a bowl. Let it sit for 10 minutes until frothy.
- Prepare Dough: In a large bowl, whisk together eggs, honey, melted butter, lemon zest, and the yeast mixture. Gradually add flour and salt, mixing until a dough forms. Knead for 10 minutes until smooth and elastic.
- First Rise: Transfer the dough to a greased bowl, cover with a cloth, and let it rise for 1.5–2 hours, until doubled in size.
- Shape the Dough: Punch down the dough and shape it into a loaf or braid. Let it rise for another 30–40 minutes on a greased baking sheet.
- Bake: Preheat the oven to 180°C (350°F). Brush the dough with egg yolk for a golden, glossy finish. Bake for 30–35 minutes until golden brown.
- Cool and Serve: Allow the Kozunak to cool completely on a wire rack before slicing and serving.
The honey and lemon combination in this Kozunak brings a refreshing sweetness and zest to the traditional Bulgarian bread. The honey enriches the dough with a subtle, natural sweetness, while the lemon zest adds a bright citrus touch, perfect for celebrating spring or Easter. This Kozunak makes an excellent choice for those looking to enjoy a lighter, more aromatic bread during the holiday season.
Bulgarian Kozunak with Chocolate Swirls
For those with a sweet tooth, this Bulgarian Kozunak with chocolate swirls is an indulgent twist on the classic. The rich, gooey chocolate ribbons running through the soft, fluffy dough make for a decadent treat that will surely become a favorite during Easter or any festive gathering.
Ingredients:
- 500g (4 cups) all-purpose flour
- 150g (2/3 cup) sugar
- 200ml (3/4 cup) warm milk
- 3 large eggs (room temperature)
- 80g (1/3 cup) unsalted butter (melted)
- 7g (2 tsp) dry yeast
- 1 tsp vanilla extract
- 100g (1/2 cup) dark chocolate (chopped into small pieces)
- 1 egg yolk (for glazing)
- 1/2 tsp salt
Instructions:
- Activate Yeast: In a bowl, combine warm milk, sugar, and yeast. Let it sit for 10 minutes until it becomes frothy.
- Prepare Dough: In a large bowl, whisk together eggs, melted butter, vanilla extract, and the yeast mixture. Gradually add the flour and salt, mixing until a dough forms. Knead for 10 minutes until smooth.
- First Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise for 1.5–2 hours, or until doubled in size.
- Add Chocolate: Punch down the dough, then roll it out into a rectangle. Sprinkle the chopped chocolate evenly over the dough. Roll it up tightly and shape it into a loaf or braid.
- Second Rise: Let the shaped dough rise for 30–40 minutes.
- Bake: Preheat the oven to 180°C (350°F). Brush the dough with egg yolk, and bake for 30–35 minutes until golden brown.
- Cool and Serve: Allow the Kozunak to cool on a wire rack before slicing and serving.
This decadent chocolate swirl Kozunak brings an extra level of sweetness and richness to the traditional Bulgarian bread. The gooey dark chocolate throughout adds depth and indulgence, making it a perfect treat for those looking to enjoy a more luxurious version of Kozunak during Easter or any special occasion.
Note: More recipes are coming soon!
