Kozunak or Cozonac yeasted bread filled with raisins and almonds and often has a hint of rum or cognac. This is an enriched bread that is soft and sweet like a cake. It is traditionally made for special occasions like Christmas or Easter
Course Bread, Breakfast
Cuisine European
Keyword Easter Bread, Enriched bread, Yeast Bread
Cook Time 40 minutesminutes
Total Time 3 hourshours
Servings 2Loaves
Author Syama
Ingredients
7 - 8CAll-Purpose or Bread Flour 850 - 950g
4TspYeast about 2 pkts14g
21/2TspFine Sea Salt13g
1/2CSugar100g
1CMilk(More if needed)
1/2CButter (1 Stick), 110g
1/2TspVanilla extract
4Eggs (Large)
Lemon Zest - 1 Lemon
Eggwash
1Egg
2TspWater
Optional
1/2CRaisins
2 - 3TbspRum/Cognac
1/4CSlivered Almonds / Chopped nuts
2 -3TbspCoarse Sugar / Nib Sugar / Pearl Sugar
Instructions
Prep
If using the raisins, place them in a bowl and pour the cognac/rum on top. Let these soak till ready to use. Squeeze out the excess alcohol out just before adding to the dough.
Take out the eggs and butter from the fridge and leave it out to come to room temperature.
Activate the yeast
Heat the milk till it is warm to the touch (110°F). Take half cup milk and mix in 1 Tbsp of sugar. Sprinkle the yeast on top and set aside for 5 to 10 minutes. The yeast should become active and bubbly.
Make the dough
Knead by HandReserve about 2 C of flour (200g) and place the rest in a large mixing bowl. Add the salt and stir well. Make a well in the center of the flour and add the yeast mixture followed by the eggs. Mix the eggs, vanilla, and yeast with a spoon and slowly start to mix in the flour. Add the remaining milk a little at a time and keep stirring with the spoon until all the flour is wet.Add the softened butter, lemon zest, and sugar and start kneading. The dough will be very sticky. As you knead add the reserved flour a little at a time until the dough is no longer sticky. Keep kneading for about 15 minutes. The dough should be soft and pliable.
Kneading in the Stand MixerAdd the salt, most of the flour, yeast mix, and eggs to the mixer bowl. Set the machine on stir and mix for 30 seconds or till all the eggs are broken and mixed in the flour. Set to 1 or knead setting and knead for 2 minutes. Scrape the sides if needed. Add the reserved flour if the mix is very sticky, or add the milk if it feels too dry.Scrape the sides and add the softened butter, lemon zest, sugar, and vanilla. Knead for 2 more minutes until the dough has come together and looks smooth and a little shiny.
Knead in the rum-soaked raisins and any other fruits and nuts by hand.
First Rise
Form into a ball and place in a large greased bowl. Cover and let it rise for 1 to 1 1/2 hours till it doubles.
Shape and Second Rise
Punch down the dough and divide it into 2. Form each section into 3 ropes of similar size and make a 3 strand braid. Place each braid in a 9-inch loaf pan and let rise for 30 minutes.
Bake
Preheat the oven to 350°F(175°C). Break the egg for the egg wash into a bowl and add 2 tsp water. Beat well. Brush the egg wash on top of the risen loaves. Sprinkle the coarse/nib sugar on top, if desired. Place the loaves in the preheated oven and bake for 30 to 40 minutes or till done (see notes).
Cool in pan for 10 minutes. Transfer to a cooling rack and cool completely.
Video
Notes
Use any unbleached, un-bromated high protein flour (AP Flour/ Bread Flour).
The rough weight equivalents are - 750g Flour, 14g Yeast, 8g Salt, 100g Sugar, 230g Milk, 110g Butter.