Name: Sourdough Kozunak-Bulgarian Easter Sweet Bread
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Cuisine: Bulgarian

Published on 31.03.2026 | In Bulgarian By Vanya |

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- Prep Time
- 30 Minutes
- Cook Time
- 30 Minutes
- Yield
- 2
- 2
- Difficulty Level

Sourdough Kozunak making is a return to real baking. Sourdough kozunak is more than a recipe. It is a process, a rhythm, and a conscious return to traditional baking.

Unlike conventional recipes made with commercial yeast, this kozunak is prepared with sourdough starter and follows a slow, two-phase fermentation method. This approach allows the dough to develop naturally—building structure, aroma, and balanced sweetness over time. There is no rushing here. Fermentation does the work.

The result is a Kozunak that is lighter, easier to digest, and with a rich, layered flavor that remains even on the following day. A texture that holds. A taste that does not fade.

This is not just baking. It is understanding the process. The great bonus: Long fermentation supports digestion.

Step-by-step timeline:

Time	Actitivity	Direction
08:00 (Saturday)	Levain preparation	Mix 100 g active sourdough starter with 100 g flour, 50 ml warm milk, and 1 tsp honey. Cover and let ferment at room temperature for 2–3 hours.
10:00 (Saturday)	Mix the dough (initial stage)	Mix the levain with the remaining ingredients in the recipe. Knead with a mixer until the dough becomes smooth and elastic.
11:00 (Saturday)	Second dough mixing	Using a mixer, slowly incorporate the butter into the dough. Cover and let it rise in a warm place (22–24°C) for 1 hour.
12:00 (Saturday)	Stretch and fold	Perform 3–4 stretch-and-folds every 30 minutes.
15:30 (Saturday) or Sunday-morning	Second rise	Divide the dough into two and shape the kozunak as you prefer. Cover and let rise in a warm place for another 4–6 hours (until it reaches the rim of the pan). Brush with egg yolk and bake. Alternatively, you can cover and refrigerate overnight. The next morning, take it out of the fridge and bake directly in the oven.
20:00-21:00 (Saturday)	Baking	Brush with egg yolk mixed with milk. Sprinkle as desired. Bake at 180°C for 35-45 minutes.
22:00 (Saturday)	Cool and serve	Remove from the oven and let cool on a wire rack for at least 1 hour before slicing.

For the recipe you will need a starter. Make it following the steps.

Make your starter

Soft, aromatic, and with those sought-after “threads.” This kozunak takes time, but every minute is worth it.

All Easter bread recipes at one place

Culated full cost

Ingredients:

Butter (80 g) → 2.45 €
Flour (500 g) → 0.58 €
Eggs → 0.70 €
Milk → 0.15 €
Sugar → 0.13 €
Honey → 0.10 €
Flavorings → 0.50 €
Raisins → 0.50 €

Total (for 2 kozunaks) ~5.1 €

Cost per 1 kozunak ~ 2.55 €

High calorie, Vegetarian

Ingredients

For 2 kozunaks
Starter (Levain) – morning
100 g active sourdough starter
100 g flour (type 500 / all-purpose)
50 ml warm milk (36°C)
1 tsp honey
Dough
All of the Levain (approx. 250 g)
400 g flour
2 eggs + 1 egg yolk
120 g sugar
100 ml milk (36°C)
80 g melted butter
1 tbsp almond liqueur
1 tsp vanilla
1 tsp lemon zest
½ tsp salt
50 g raisins (optional)
For brushing
1 egg yolk + 1 tbsp milk
Sugar and almonds (optional)

Nutrition Info

160 Calories in 50 g serving

Instructions

Mix the ingredients for the sweet starter in the morning. Cover with a cloth and let it rise until doubled in volume, about 4 hours.
Warm the room where you will be preparing the kozunak to around 25°C.
In a bowl, add the flour and the starter. In a separate bowl, beat the eggs with the sugar, salt, vanilla, and orange zest. Add the milk and mix. Combine everything and stir with a spoon. Cover with a cloth and let rest for 60 minutes.
Using a mixer with dough hooks, mix the dough on the lowest speed for 4 minutes. Cover and let rest for another 60 minutes. Then turn the mixer on again and gradually add the softened butter, allowing it to be fully absorbed into the dough.
Perform 3–4 stretch-and-folds at 30-minute intervals.
Divide the dough and shape 2 kozunaks as desired.
Оформете 2 козунака според формата, която искате.
Cover and let them rise again for 3–4 hours. Brush the risen dough with egg yolk mixed with milk. Sprinkle with sugar, sliced almonds, or walnuts. Alternatively, you can refrigerate the shaped kozunaks (long second fermentation), covered with foil, and bake them directly from the fridge the next morning.
Bake on the lowest rack of the oven at 190°C for about 40 minutes.
Cool on a wire rack for at least 1 hour before serving.

Servings : 12
Ready in : 1400 Minutes
Course : Dessert and Snacks, Main courses
Recipe Type : Basic doughs, Breads, Easter Recipes, recipes for spring
Ingredient : All-purpose flour, Amaretto liqueur, Butter, Caw-milk, Honey, Lemon zest, Raisins, Sugar, Vanilla

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Sourdough Kozunak-Bulgarian Easter Sweet Bread