Easter brioche 2

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This is my third year in a roll to make my traditional Easter brioche or Kozunak in Bulgarian. At home they say only the one with master chef skills can make it, so I am very proud with myself. This is a recipe from my mum and she has it from her mum, so it`s a big deal for me to keep it going. I am not gonna lie, this brioche takes a lot of time and kneading, but if you follow the steps and have enough time, prepare yourself for a treat.

Ingredients (makes two big brioches)

250 ml warm full fat milk

2 tbsp. dry yeast

250 g white crystal sugar

5 eggs (plus one egg yolk for glazing)

200 g melted butter

1 kg white flour (sifted) and extra 2 cups for kneading

Zest of two limes


3 tbsp sugar for topping


  1. Warm the milk and add the yeast and a pinch of sugar. Set aside for 5 minutes or until bubbles start showing on the top.
  2. Whisk the eggs with sugar, butter and lime zest until smooth. Add the active milk yeast mixture.
  3. In a big bowl make a well in the middle and pour the egg mix. Start work it slowly by incorporating the flour in it. Once you have a soft dough move it to a dusted working surface.
  4. Knead the dough for at least 15 minutes, for best results keep doing it for 30 minutes.
  5. Place the dough into a bowl and cover with cotton towel and allow to rise for an hour, or until it double in size
  6. Knead again for 5 minutes and cut in two. Cut in three each ball and knead it like shown on the pictures below. Make a plait and tuck the edges under.
  7. Place each bread in a separate tray or if you don`t have, just use a baking paper to divide one big tray.
  8. Let it rise again for 2 hours.
  9. Brush with egg wash and top with sugar.
  10. Bake for 50-60 minutes at 180 degrees. Allow to cool before serving.

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