Kozunatsi with pleasure from Dobrich

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Kozunatsi with pleasure from Dobrich
Kozunatsi with pleasure from Dobrich


  • 7eggs
  • 1kg fresh milk
  • 1 yeast cube
  • 700 g sugar
  • 1/2h. oil 1 tsp. h. raisins, 1 h. h. walnuts
  • 1 packet of cinnamon, 1 box of Turkish delight
  • jelly candy, vanilla
  • lemon zest, sesame for sprinkling
  • Me


I've been making kosunaki for my family's Easter for many years. I am happy that my daughter has been involved in the preparation for several years. I got the recipe from my mother, who unfortunately is no longer alive.I wish the readers and the whole team and your families good he alth, luck and may you have dozens of years to please us with interesting readings! Here is my recipe:

Flour and all products must be left warm. Dissolve the yeast with 1 tsp. h. warm milk, 3 tbsp. l. sugar and a little flour to make it the thickness of pancake batter. We put it in a warm place to rise. During this time, beat the eggs with the sugar, leaving 1 egg yolk for sprinkling on the breadcrumbs, and 1 egg yolk for spreading. Make a well in the twice-sifted flour and pour the leavened yeast, add the eggs and sugar. We start mixing by constantly melting our hands in the oil. Knead until bubbles form on the dough. The room in which we mix should be warm.

I divide the dough into balls with sizes corresponding to the sizes of the dishes in which the kozunaks will be baked. I divide each ball into three ropes. In each rope, I make a lengthwise chute in which I sprinkle the cubed Turkish delight, broken walnuts, cinnamon, raisins.I wrap the chute on both sides and make a braid from the three ropes. Place the braid in an oiled baking dish. I leave it warm to rise.

Then I brush with egg yolk and sprinkle with sugar and sesame. Bake the kosunaka for 40 minutes. at a temperature of 200 degrees. If it starts to burn, cover with foil.

Bon appetit!

The pictures are from my last year's costume.

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