I've been thinking this week about Bulgarian Easter Traditions and how great they are:
1--The egg game. I remember when we walked in the Church on Easter Sunday everyone wanted to crack eggs with us, or gave us colored eggs for luck, health, dobur kismet and the like! We had lots of eggs for lots of weeks after this....lots of eggs!
2--I love how Bulgarians greet each other on Easter Morning, "He has risen! Yes, He truly has risen!" This has always reminded me of the true meaning of Easter, the Atonement and Resurrection of Jesus Christ.
3--Kozunak, which is quite possibly my favorite of all Bulgarian foodstuffs, yes, even more than cirene! I make this every year and I'd like to share my recipe:
1 C room temp milk
2 T active dry yeast (or two envelopes)
1/4 C warm water not exceeding 110F in temp
1 tsp sugar
1 1/2 C white sugar
1/2 C melted butter, which has cooled to room temp
1/2 C veg oil
Zest of 1 lemon
1 tsp salt
7-7 1/2 C white flour
Crystal or torbinado (sugar in the raw) sugar
For Egg Wash:
1 egg yolk mixed with 1 T water
Method:
1--Proof or bloom the yeast by combining the 1/4C warm water, with tsp sugar and the yeast in a seperate bowl. Mix to dissolve and let sit for 5 mins. If the yeast doubles in size during this time, it is active and can be used. If not, try again with a different package of yeast.
2-In a seperate bowl combine: sugar, butter, oil, eggs zest and salt, and beat to combine.
3--Add the proofed yeast to this and combine. Next add about half the flour to form a sponge. The consistency should be like lumpy panacake batter.
4-Gradually add the rest of the flour to form a soft, moist dough. If you have a dough hook kneed for 5 minues, if not turn out onto a floured surface and kneed for 10 mins or till smooth.
5--Place in a greased bowl and let rise for 30 mins. Punch down and let rise for another hour.
6--To form the loaf divide into three balls and roll out into long lengthes. Braid them together and coil to fit onto a baking sheet. Brush the loaf with the egg wash and sprinkle with the crystal sugar.
7-Place on a parchment* lined cookie sheet, cover and let rise till double. Bake at 400F for 40-45 or till golden brown, or till a toothpick comes out clean. If you don't have parchement paper, you can use a paper lunch sack or grocery bag cut to fit the cookie sheet.
I hope everyone has a great Easter, enjoy yourself, may your egg not crack!
