KOZUNAK

This is a Bulgarian Easter bread recipe (also served at Christmas). It is known as Kozunak. It is a slightly sweet dish but delicious

Gather the ingredients.

In a large bowl or stand mixer, combine the yeast, sugar, egg, and milk. Let stand, covered, in a warm place for 40 minutes.

Place the raisins, rum, and lemon zest and juice in a small bowl to soak.

Heat the milk and sugar in a small saucepan until warm and set aside

Combine the butter and oil in a small bowl and set aside.

Separate 2 of the 5 eggs, reserving the yolks for the egg wash and beating the whites with the other 3 whole eggs and 1 teaspoon vanilla in a separate small bowl.

Separate 2 of the 5 eggs, reserving the yolks for the egg wash and beating the whites with the other 3 whole eggs and 1 teaspoon vanilla in a separate small bowl.

Add the flour (you might not use all of it) and salt, and knead until a smooth dough results. It will be sticky.

Transfer to a large oiled bowl, turning dough once to coat both sides. Cover with greased plastic wrap and let rise until doubled, about 1 to 2 hours.

Punch down dough and let rise again, covered, for 1 to 2 hours or until doubled. Preheat the oven to 400 F.

Divide in half and then split each half into 3 pieces and braid on parchment-lined sheet pans.

Cover with greased plastic wrap and let rise about 30 minutes.

Brush with reserved egg yolks and sliced almonds, if using.

Bake about 30 minutes, or until golden brown and an instant-read thermometer registers 190 F.

Remove from oven, remove from pan and let cool completely on a wire rack.

Serve and enjoy!