KOZINJAK - EASTER BREAD

There’s something magical about the aroma of freshly baked sweet bread wafting through the house. Kozinjak, or Easter Bread, is a treasured recipe in many Balkan households. It’s rich, soft, and full of comforting citrusy flavors - perfect for holidays or any special moment. I’ve made a few personal adjustments to make this recipe even more delicious!

Kozinjak
Easter bread

Ingredients:

Dough:

  • 5 small eggs

  • 50 g fresh yeast

  • 250 g sugar

  • 1 tsp vanilla sugar

  • 200 ml melted butter

  • 250 ml warm milk

  • About 900 g to 1 kg of flour (adjust as needed)

  • 1 tsp salt

  • Zest of 2 lemons

  • Zest of 2 oranges

  • A handful of raisins

  • A splash of rum or orange juice (for soaking raisins)

For brushing:

  • 1 egg

  • 2 tbsp sour cream or milk

Instructions:

1. Prepare the raisins:
Soak the raisins in a bit of rum or orange juice for a few hours or overnight. This step adds a burst of flavor and keeps them juicy during baking.

2. Activate the yeast:
Crumble the yeast into a deep bowl. Add warm milk and stir gently until it dissolves completely.

3. Mix the base dough:
Add sugar, vanilla sugar, salt, lemon and orange zest into the bowl. Mix well. Slowly add in the melted butter and about half of the flour. Stir with a wooden spoon until well combined. Let the mixture rest for about 15 minutes.

4. Whip the eggs:
Separate the egg yolks and whites. Beat the yolks until creamy and add them to the dough. Beat the egg whites into stiff peaks and gently fold them in as well.

5. Knead the dough:
Gradually add the remaining flour while gently mixing. Once the dough becomes harder to stir with a spoon, knead it by hand or with a dough hook for about 10 minutes, adding flour as needed. Incorporate the soaked raisins at the end. The dough should remain slightly sticky but manageable.

6. Shape the loaves:
Divide the dough into three equal parts. You can braid each loaf using three strands, then place each braid into a loaf pan lined with parchment paper. Let them rise for 1.5 to 2 hours in a warm place, or until doubled in size.

7. Brush and bake:
Whisk the egg with sour cream or milk and a pinch of salt. Brush the risen loaves with this mixture. Bake in a preheated oven at 180°C (350°F) for about 35–40 minutes, or until golden brown and baked through.

8. Cool and enjoy (or freeze):
Let the loaves cool completely on a wire rack. You can slice and enjoy immediately—or freeze for later. They taste amazing fresh or toasted with butter and jam!


Why You’ll Love This Kozinjak:

  • Traditional but with a twist

  • Bursting with citrus aroma

  • Moist, fluffy, and slightly sweet

  • Great for Easter or festive gatherings

  • Freezes well for future cravings


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