I love this recipe. I am Bulgarian who leaves in the New Jersey, but I make traditional food for the holidays. I found this recipe three years ago and have been using it ( and somewhat adopting it) ever since. Without the almonds the kozunak is very similar to my grandmother's. Back in the 70s and in the town where we leaved (just outside Sofia) the women used sultanas, lots of lemon, vanelin (artificial vanilla) and a lot more sugar. Today Bulgarian cooking is different; even my mom thinks that almonds and chocolate are good update. Over the years I've been twicking the recipe, usually thrippling it and using fresh yeast. I am yet to perfect the ratio of yeast to total liquid, and everyone have asked for sweeter kozunak. So this year I'll use twise the sugar and report back. Looking forward to a day of baking this heavenly breads. Thank you for posting this recipe.
We are in the AF and I made this to make so international students feel at home during Easter. It was so good that one student thought my husband bought it at a bakery and another offered to pay me to make more. I told him I love to cook and would love to make more for him, free of charge. Great bread, makes me miss Europe!!!
I am Bulgarian, but I live in United States. I made 'Kozunak' using this recipe for Easter and was very pleased with the result. The only remark that I have is about the amount of flour and sugar. I used more than 5 lbs flour and would like it sweeter. Thanks for the recipe! BTW, it was my first time making 'Kozunak'. :)
I love making those wonderful old traditional breads. I made half a recipe, using a touch less rum and added the almonds ... almonds were a good choice. I suspect this is one of those recipes that require getting the dough just right to be getting it as good as your Bulgarian mother-in-law! I will be making this again and when I get that dough down pat I will be back with a five! Thank you for sharing this recipe.