Activate the Yeast
- 1
Warm 40ml of the milk, ensuring it does not boil.
- 2
Mix the warmed milk with the dry yeast, honey, and 2 tbsp of the flour.
- 3
Stir the mixture well.
- 4
Set it aside for 10 minutes until it foams.
10 min
Kozunak with Green Figs and Pecans
4 hrs 15 min·30 Views
Learn how to prepare a fluffy homemade Kozunak (Bulgarian Easter Bread) with green figs and pecans using an authentic recipe. This step-by-step guide guarantees a "stringy" texture with a rich aroma of citrus and vanilla—perfect for Easter or any special occasion. The combination of green fig jam and crunchy pecans transforms this traditional dessert into a true culinary masterpiece.
Allergens
4,829kcal
2 Portions · 1,077 g
Protein
98 g
Carbohydrates
697 g
Fat
170 g
Fiber
40 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
2
g
- Flour550 grams
- Eggs3
- Egg Yolk1
- Sugar180 grams
- Fresh milk140 milliliters
- Honey1 tablespoon
- Sunflower Oil90 milliliters
- Dry yeast7 grams
- Lemon Zest1
- Orange Zest1
- Vanilla Extract1 tablespoon
- Green fig preserves150 grams
- Pecans or pistachios80 grams
- Extra sugar1
Prepare Milk Mixture
- 5
Warm the remaining milk with the sugar, until the sugar is fully dissolved.
- 6
Remove the milk from the heat.
- 7
Stir in 45ml of the sunflower oil.
- 8
Allow the mixture to cool until it is lukewarm.
Combine and Flavor
- 9
In a separate bowl, whisk the eggs.
- 10
Slowly pour in the cooled milk mixture while whisking.
- 11
Add the activated yeast mixture, vanilla extract, lemon and orange zest to the egg mixture.
Knead the Dough and First Rise
- 12
Sift the flour.
- 13
Add the flour gradually to the liquids.
- 14
Knead until you get a soft, elastic dough that doesn’t stick to your hands.
- 15
Stretch the dough.
- 16
Gradually work in the remaining 45ml of sunflower oil.
- 17
Knead until the oil is completely absorbed.
- 18
Cover the dough.
- 19
Leave it in a warm place until it doubles in size (at least 1.5 hours).
1 h 30 min
Prepare the Filling
- 20
Chop the green figs into small pieces.
- 21
Roughly crush the pecans.
Shape and Second Rise
- 22
Divide the dough into two equal halves.
- 23
Stretch each half out.
- 24
Sprinkle each half with the chopped figs and crushed pecans.
- 25
Knead briefly to distribute the filling evenly.
- 26
Divide each half of the dough into three smaller balls (6 balls total).
- 27
Roll each ball into a rope.
- 28
Braid three strands together to form one loaf.
- 29
Repeat the braiding process for the second loaf.
- 30
Place the braided loaves into greased baking tins.
- 31
Cover them and let them rise in a warm place for at least 2 hours to ensure a fluffy result. The more, the better.
2 h
Garnish and Bake
- 32
Brush the loaves with a mixture of egg yolk and a splash of milk.
- 33
Sprinkle generously with extra sugar.
- 34
Decorate with extra pecans and fig pieces.
- 35
Preheat the oven to 170°C (340°F).
- 36
Place a small tray of water at the bottom of the oven during baking to keep the crust soft.
- 37
As soon as you put the Kozunaks in, reduce the oven temperature to 150°C (300°F).
- 38
Bake for 45 minutes.
45 min
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