Delicious and aromatic sweet Easter Bread with gentle nut filling and mahleb spice. It resembles Greek/ Turkish Easter bread bought from the bakery. It’s easy do prepare, delicious with a cup of milk or tea in the morning.
This delicious Easter Bread is often called Kozunac in Bulgaria. Each family has it’s own recipe, some have a few. Some family recipes I have a quite complicated. My nana’s recipe calls for t least 100 ‘beating’ of the dough in the table before it proofs again. Today, however we are making an easier version that tastes spectacular no less.
The mahleb spice (or also called maheleb) is often used in Eastern bread making ( typical for Greek Easter Bred and Turkish Breads as well). Mahleb is made from the stones of a special type of cherry tree. Used in moderation in breads it gives them a unique taste. Used in excess however it creates a strong, somewhat bitter taste. I buy it at the Arab stores here in town, but should be available online. Don’t skip it if you can source it.
HOW TO MAKE EASTER BREAD
Mix all ingredients (with activated yeast) in a large bowl until a soft, non-stick dough is formed. Let it sit covered with cloth until it doubles (triples in size). Dough should
While dough rises, make the filling. In a large bowl beat egg whites for filling until white foam is made. Add finely chopped hazelnuts and sugar. Mix gently to preserve as much air as possible. Divide in 4 parts.
Next, divide the dough that has increased in size, in two large parts. Then, each part should be divided in another two smaller pieces. Roll out each piece to fit the size of your pans. Then distribute 1/4 of the filling and roll onto a long-stick shape. Repeat with the other 3 pieces of the remaining dough.
Then, swirl two by two to make two separate breads. Place into baking pan (greased with oil or non-stick). Let the breads rise for the second time under a cloth. Once the baking forms are filled with the dough, brush with olive oil. Bake in preheated oven 180C/360F for about 30-40 min, or until a toothpick comes out clean.
And that’s how you make my Easter Bread recipe!
MORE DELICIOUS RECIPES
- Homemade sausage patties (basic recipe)
- Oven Roasted Eggplant Wedges (with olives and tomatoes)
- Easy Braised Beef Recipe (VIDEO)
- Baked Lemon Mustard Steelhead Trout (VIDEO)
- Simple Brown Rice with leeks, tomatoes and olives
Soft Easter Bread with Hazelnut filling
Ingredients
Dough
- 2 eggs, medium size
- 600 g flour (type 00)
- 150 ml milk, lukewarm, 1,5% fat
- 100 g butter, melted
- 70 g (brown) sugar, or more
- 1 tsp mahaleb spice
- 20g fresh yeast (10g dry yeast)
- 4 tbsp. olive oil , for brushing onto dough before baking
Filling
- egg whites from 3 medium eggs
- 30 g (brown) sugar
- 100 g hazelnuts (finely chopped)
Instructions
- In a small bowl add fresh yeast, pinch of brown sugar. Cover with milk and let rest until yeast activates and gets bubbly.
- In a large mixing bowl combine all ingredients for the dough plus activated yeast. Using your hands, kitchen robot (or even bread machine) knead a soft non-stick dough.
- Cover dough with a cloth and let rise (until it triples its size) for about an hour and a half. Room temperature should be 20+ degrees Celsius.
- In the meantime, prepare the filling. In a large mixing bowl add egg whites and beat until stiff peaks (white foam) is formed. Add brown sugar and chopped nuts. Mix genetly to preserve the air.
- When the dough rises place onto oiled surface and divide in two large (equal in size) chunks. Then divide each chunk into two smaller pieces.
- Next, use a rolling pin to roll out one piece of the dough into a rectangle that is about ½ inch tick and the width of your loaf pan. With a spoon add 1/4th of the filling and distribute across the dough. Roll into a stick shape and set aside. Repeat for the rest of dough.
- Then place two stick-shaped and swirl around each other. Repeat for the other two. Place into baking pan and cover with a cloth. Let dough rise again to fill the baking pans.
- Then, brush the olive oil over the dough and bake in preheated oven (180C/360F) for about 30 minutes. Check regularly with toothbrush to avoid Easter bread burning out. Let cool on a rack and enjoy.
