Kosuniak Easter Bread

Kosuniak Easter Bread Recipe from Macedonia - Ingredients and Instructions

Region / culture: Macedonia | Preparation time: 3 hours | Cooking time: 1 hour | Servings: 12

Introduction

Kosuniak Easter Bread is a traditional Eastern European bread that is typically made during the Easter holiday. This sweet and rich bread is a staple at Easter celebrations and is often enjoyed with butter or jam.

History

The recipe for Kosuniak Easter Bread has been passed down through generations in Eastern European families. It is a symbol of the Easter holiday and is often made to celebrate the resurrection of Jesus Christ. The bread is typically braided and topped with sesame seeds, giving it a unique and delicious flavor.

Ingredients

10 cups all-purpose flour (about 3.5 lb or 1.59 kg)
2 cups milk
2 cups sugar
rind of 1 lemon
0.5 lb (227 g) melted butter (reserve 4 tbsp)
4 tsp sugar
1.5 cups warm water
4 packages dry yeast
6 eggs, well beaten
1 cup flour + 2 cups flour for kneading
1 beaten egg, for topping
sesame seeds for topping

How to prepare

Preheat the oven to 200°F (93°C) and turn it off.
In a large shallow pan, measure 10 cups of flour and push it to the sides to create a hole in the center.
In a small saucepan, combine 2 cups of milk, 2 cups of sugar, and lemon rind. Warm the mixture to melt the sugar.
In a large bowl, prepare the yeast by mixing 4 tsp of sugar with 1.5 cups of warm water. Sprinkle the yeast on top, cover, and set it aside.
Add butter to the milk mixture and stir.
Using an electric mixer, beat the eggs for 2 minutes. Add them to the milk mixture and stir.
Begin mixing the dough by pouring half of the milk mixture into the center of the flour. Use your hands to bring in the flour from all sides. Continue adding the remaining liquid.
Stir the yeast mixture and add it to the dough, mixing it with your hands as before.
Keep the dough soft and use both hands to gradually add about 1 cup of flour.
Knead the dough slightly and turn it out onto a heavily floured table.
Knead the dough for about 10 minutes, then cut slashes with a knife in several places (this allows more air to get into the dough).
Add approximately 2 more cups of flour, kneading as you work.
Cut through the dough twice more while kneading for about 5 minutes longer. The total kneading time should be about 10 to 15 minutes.
Use 4 tbsp of reserved butter when called for from this point onwards.
Lightly grease a warm roasting pan with butter.
Lightly grease a clean tabletop and turn the dough once so that it is lightly covered with butter.
Place the greased dough in the pan and butter the top with your fingertips to prevent a crust from forming.
Cover the dough with a cloth and let it rise for 1 to 1.5 hours in the warmed oven.
Butter 4 loaf pans.
Turn the dough onto the buttered tabletop and cut it into 12 equal strips, 3 at a time, each about 9 inches long and 2 inches in diameter.
Twirl each strip slightly, braid them, and tuck the ends under. Place the braided dough in the loaf pans.
Pat the dough evenly on top and brush it with butter.
Cover the pans and let the dough rise for 1 hour, until it doubles in size, in the oven.
Remove the pans from the oven and preheat it to 300°F (149°C).
Beat 1 egg and brush the loaves with it. Sprinkle sesame seeds on top and bake for 1 hour.
The loaves should be light brown on the bottom and deep brown on top.
When making a double recipe, divide it into two parts after mixing all the ingredients together and before kneading to make the baking process easier.

Variations

Add raisins or dried fruit to the dough for a sweeter bread.
Substitute honey for sugar for a different flavor profile.
Top the bread with chopped nuts or seeds for added texture.

Cooking Tips & Tricks

Make sure to knead the dough for the full 10-15 minutes to ensure a light and fluffy texture.

- Cutting slashes in the dough allows for more air to get into the bread, resulting in a better rise.

- Brushing the loaves with beaten egg before baking gives them a beautiful golden color.

- Letting the dough rise in a warm oven helps to speed up the rising process.

Serving Suggestions

Kosuniak Easter Bread is best enjoyed warm with butter or jam. It can also be served with cheese or as a side to a hearty soup.

Cooking Techniques

Kneading the dough is key to developing the gluten and creating a light and fluffy bread.

- Braiding the dough adds a decorative touch to the bread and helps it to rise evenly.

- Brushing the loaves with beaten egg before baking gives them a shiny and golden crust.

Ingredient Substitutions

You can use whole wheat flour instead of all-purpose flour for a healthier version of the bread.

- Margarine can be used instead of butter for a dairy-free option.

- Almond or soy milk can be used in place of cow's milk for a vegan alternative.

Make Ahead Tips

Kosuniak Easter Bread can be made ahead of time and stored in an airtight container for up to 3 days. It can also be frozen for up to 3 months.

Presentation Ideas

Serve Kosuniak Easter Bread on a decorative platter with fresh flowers or Easter decorations for a festive touch. You can also slice the bread and arrange it on a serving tray for easy sharing.

Pairing Recommendations

Kosuniak Easter Bread pairs well with a variety of dishes, including soups, salads, and main courses. It also goes well with coffee or tea for a delicious breakfast or snack.

Storage and Reheating Instructions

Store Kosuniak Easter Bread in an airtight container at room temperature for up to 3 days. To reheat, wrap the bread in foil and warm in a 350°F (177°C) oven for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of Kosuniak Easter Bread contains approximately 300 calories.

Carbohydrates

Each serving of Kosuniak Easter Bread contains approximately 45 grams of carbohydrates.

Fats

Each serving of Kosuniak Easter Bread contains approximately 10 grams of fat.

Proteins

Each serving of Kosuniak Easter Bread contains approximately 8 grams of protein.

Vitamins and minerals

Kosuniak Easter Bread is a good source of iron and calcium.

Alergens

Kosuniak Easter Bread contains wheat, milk, and eggs.

Summary

Kosuniak Easter Bread is a delicious and festive bread that is rich in carbohydrates, fats, and proteins. It is a great source of iron and calcium, but may not be suitable for those with allergies to wheat, milk, or eggs.

Summary

Kosuniak Easter Bread is a traditional Eastern European bread that is perfect for celebrating the Easter holiday. This sweet and rich bread is a delicious addition to any Easter meal and is sure to be enjoyed by all.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was given to me by an elderly woman who had been making Kosuniak Easter Bread for decades. She had a twinkle in her eye as she handed me the tattered piece of paper, telling me it was a family recipe passed down through generations. I could see the love and pride in her eyes as she spoke about the bread, and I knew I had to learn how to make it.

I started by gathering all the ingredients - flour, sugar, eggs, butter, milk, yeast, and of course the secret ingredient that made this bread so special: orange zest. As I mixed and kneaded the dough, I could feel the connection to the women who had come before me, passing down this recipe from mother to daughter.

The dough rose slowly, filling the kitchen with the warm, comforting scent of yeast and citrus. I shaped it into a round loaf, carefully braiding the top to create a beautiful design. As I placed it in the oven to bake, I couldn't help but feel a sense of anticipation and excitement. This bread held so much meaning and tradition, and I was honored to be carrying on the legacy.

When the bread emerged from the oven, golden and fragrant, I knew I had succeeded. The crust was crisp and the inside was soft and tender, with hints of orange and sweetness. I couldn't wait to share it with my family, to pass on this delicious tradition to the next generation.

As my children and grandchildren gathered around the table, I presented the Kosuniak Easter Bread with pride. They oohed and aahed over the beautiful braid and the rich aroma, eager to taste a slice. As they bit into the bread, their eyes lit up with delight. They could taste the love and history baked into every bite, and I knew that I had done justice to the recipe that had been entrusted to me.

From that day on, Kosuniak Easter Bread became a staple in our household. Every year, I would make it for Easter, sharing it with friends and neighbors who marveled at its beauty and flavor. I would tell them the story of how I came to learn the recipe, of the kind old woman who had passed it down to me with such care and reverence.

As the years passed, my own grandchildren would gather around me in the kitchen, eager to learn the secrets of making Kosuniak Easter Bread. I would teach them the kneading and shaping, the importance of patience and love in the baking process. I could see the same twinkle in their eyes that I had seen in the eyes of the woman who had given me the recipe all those years ago.

And so, the tradition continued, each generation adding their own touch to the recipe while honoring the history and heritage that came before. Kosuniak Easter Bread became more than just a delicious treat - it became a symbol of family, of love, of the ties that bind us together through time and space.

As I sit here now, surrounded by my family, I can't help but smile at the sight of the Kosuniak Easter Bread on the table. It is a reminder of all the women who came before me, who taught me the importance of cooking with heart and soul. And as I take a bite of the bread, savoring the familiar flavors and textures, I know that I am passing on a legacy that will live on for generations to come.