21 - We Attempt to Cook Kozynak (Traditional Bulgarian Easter Bread)

When we were in Bulgaria in April 2024 we enjoyed a loaf of Bulgarian Kozynak with Turkish delight. (Козунак с локум), so we decided to make our own version of it, and also a sweet bread with fudge. Maybe called козунак с халва in Bulgarian)

INGREDIENTS
500 grams flour (250 gms white bread flour/250gms SR flour)
300 ml milk
50 g butter or margarine
50 g caster sugar
1 tsp salt
1 tsp vanilla
7 g fast-action yeast (one sachet)
1 tbsp sunflower oil
3 egg yolks
Turkish Delight or Fudge or other filling (We used approximately 3 packs of each).

INSTRUCTIONS
In a small milk pan, gently warm the milk and butter/margarine until the butter/margarine has just melted. Do not let it get too hot or boil. Add the vanilla.
Meanwhile, sift the flour, sugar, salt, into a large bowl. Add the yeast and gently stir together until combined. Create a well in the middle and pour in the sunflower oil, before pouring in the milk and butter/margarine mixture. Add the 3 egg yolks.
Use a wooden spoon to bring the ingredients together and create a slightly sticky dough. Turn the dough out onto a floured surface and knead for 10 minutes until the dough is smooth and elastic.
Place the dough in an oiled bowl and cover with a damp tea towel. Allow the dough to rise for at least 1 hour, or until it has doubled in size.
Line 2 loaf tins (approx 20cms long) or 1 large with some greaseproof paper/or grease well and set aside.
Knock back the dough (by gently punching the air from the dough and pulling it back on itself). Divide the dough evenly into 2, and then each portion divide into 3, then shape into strips the length of the baking tin.
Add the Turkish delight or fudge, or other choice of filling to the strips and cpver before plaiting the 3 rolls. Put plaited, filled dough into baking tin.
Repeat with the second portion of dough.
Cover the tins with the damp tea towel again, and leave to rise in a draft-free place again for approximately 1 hour. Once risen brush on some egg or milk and sprinkle sugar (any kind) on the top of the loaves.

Pre-heat your oven to 340°F or 190°c (170°c for fan assisted ovens or Gas Mark 3).

Cook until golden brown for approximately 30mins. Leave to cool for 5 mins before removing from tin, and then leave to cool completely before tearing apart and enjoying - if you can!

The bread can be frozen for another day, then warmed through for eating another day, but is best enjoyed on the day.

Music: Bensound.com/royalty-free-music
License code: KPDKAOGULSZSTMXP

   / @newbulgarians