How to make
Start by gently warming the milk until it becomes lukewarm. Add 2 tablespoons of flour, 1 tablespoon of sugar and the crumbled fresh yeast to the milk.
Stir the mixture well so that the yeast and flour dissolve completely. Continue stirring occasionally until the yeast activates and begins to foam.
Separate the yolks from the whites of two of the eggs. Beat the egg whites together with the remaining eggs using a whisk until the mixture becomes slightly foamy.
Add the sugar and continue whisking until the sugar begins to partially dissolve.
Slowly pour the slightly warmed vegetable oil into the mixture in a thin stream while continuing to stir constantly.
Add the liquid vanilla and mix everything thoroughly.
Sift the flour into a large mixing bowl or kneading tray. Add the salt and mix it into the flour.
Make a well in the center of the flour and pour in the activated yeast mixture and the egg mixture.
Knead everything together until a medium soft dough forms.
Allow the dough to rest for about 10 minutes, then knead it again. Repeat this process over about 1 hour and 30 minutes so the dough develops elasticity and the characteristic pull apart strands of traditional kozunak.
After kneading, allow the dough to rise for about 30 minutes.
Divide the dough into four equal portions.
From each portion shape three long strands. Roll each strand thin, flatten it slightly and then roll it again into a rope.
Using three strands at a time, braid them to form four separate kozunak loaves.
Place the braided loaves onto baking trays lined with parchment paper and allow them to rise for another 30 minutes.
Brush the tops with egg yolk and sprinkle with sugar.
Bake the kozunak in a preheated oven at 170°C (340°F) for about 30 minutes until golden brown and fragrant.
The traditional Bulgarian pull apart kozunak is now ready to enjoy.
Be sure to also see how to braid kozunak and discover what types of nuts you can sprinkle over freshly baked kozunak for extra flavor.
