Bosnian Kozunak

Introduction to Bosnian Kozunak

Kozunak is a traditional sweet bread with roots tracing back to the Balkans and is particularly popular in Bosnia during festive times such as Easter. This rich and flavorful bread is characterized by its soft, fluffy texture and lightly sweet taste, often infused with citrus zest or vanilla.

History and Significance

The tradition of baking Kozunak dates back hundreds of years and has been adapted over generations. In Bosnia, Kozunak is more than just food; it’s a celebration of family and culture, often signifying unity and togetherness. It's customary for families to prepare this bread together, sharing the experience and passing down the secret techniques that make their Kozunak unique.

Ingredients

• Flour - 500g
• Sugar - 100g
• Yeast - 10g (or one packet of dry yeast)
• Milk - 250ml
• Butter - 100g
• Eggs - 2 large
• Lemon zest - from 1 lemon
• Salt - 1 tsp
• Vanilla extract - 1 tsp
• Raisins - 100g (optional)

Preparation

Step 1: Activate the Yeast

Begin by warming the milk slightly. It should be warm to the touch but not hot. Add the yeast and a pinch of sugar to the milk and stir well. Let it sit for about 10 minutes until it becomes frothy, indicating the yeast is activated.

Step 2: Preparing the Dough

In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the activated yeast mixture, two beaten eggs, and the butter which should be melted and slightly cooled. Add the vanilla extract and lemon zest to the mixture.

Using a wooden spoon or your hands, mix the ingredients until a dough begins to form. If you are including raisins, fold them into the dough at this stage. Knead the dough on a lightly floured surface for about 10 minutes, or until it is smooth and elastic.

Step 3: Let the Dough Rise

Place the dough in a lightly greased bowl, cover with a cloth, and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.

Cooking Process

Step 4: Shape and Bake

Once the dough has risen, punch it down to release the air. Divide it into three equal parts and roll each part into long strands. Braid these strands together to form the traditional Kozunak shape.

Place the braided dough on a baking tray lined with parchment paper. Allow it to rise again for another 30 minutes.

Preheat your oven to 180°C (350°F) and set your timer for 30-35 minutes. Before baking, brush the top of the braided loaf with beaten egg which will give it a shiny, golden crust.

Step 5: Baking

Bake your Kozunak in the preheated oven. You’ll know it’s done when it’s golden brown and sounds hollow when tapped on the bottom. Let it cool for at least 15 minutes before cutting.

Serving and Enjoyment

Traditionally, Kozunak can be served warm or at room temperature. It is often enjoyed with coffee or a glass of milk. Spread a little butter or jam on a slice for added flavor. While typically enjoyed during Easter, this bread can elevate any morning brunch or afternoon tea.

Explore similar traditional recipes and enjoy the warm, inviting aroma of freshly baked Kozunak filling your home.