David Atherton’s plaited loaf (Kozunak plait)
- Published: 23 Dec 21
- Updated: 18 Mar 24
This is a Kozunak plait – a celebratory bread that hails from Bulgaria. It’s essentially a plaited enriched loaf – similar to the Jewish challah. Adding honey to the recipe and brushing with egg wash ensures you get a lacquered golden brown finish. In Bulgaria the flavourings in this loaf vary, but plump raisins and the plaited shape are a must.
Recipe taken from Good to Eat by David Atherton (Hodder & Stoughton £25)
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Makes 1 loaf (10 slices) -
Hands-on time 25 min, plus soaking, resting and proving. Oven time, 30 min.
Nutrition
- Calories
- 261kcals
- Fat
- 4.8g (2.6g saturated)
- Protein
- 6.8g
- Carbohydrates
- 46.5g (8.7g sugars)
- Fibre
- 2.5g
- Salt
- 0.3g
delicious. tips
Don’t waste it: The bread is best eaten on the day it’s made, but will keep in an airtight container for several days. Toast leftovers and spread with butter and jam, or thickly slice and use to make French toast or bread and butter pudding.
Watch three ways to plait the loaf here:
Soaking dried fruit, nuts or seeds in water before you add them to the dough will prevent them from drying out the bread and keep them soft when baked. If using a stand mixer, mix the ingredients on a low speed until fully incorporated, then increase the speed to medium and knead until the dough is smooth, shiny and comes away from the sides of the bowl (about 10 minutes). Enriched bread doughs often take a little longer to rise as the addition of fat inhibits the yeast.
To check if the dough is ready, gently press it with a finger. If it springs back immediately, it needs more proving. If it holds for a moment, then slowly returns to its original position, the dough is ready to bake.
Don’t plait the loaf too tightly – it needs room to expand during proving and baking.