TEHRA, IREKS ... and the BREAD
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Kozunak roll

Kozunak roll

Every year on Easter holidays we are surrounded by the aroma of delicious kozunaci. This year, we have prepared a recipe for Kozunak rolls with TEHRA flour for kozunaci. 


You can order the flour here


FLOUR FOR KOZUNAK           1000 g

Sugar                                    250 g

Eggs                                      4 pcs 

Milk                                       300-350 ml

Yeast                                     60 g (1 and 1/2 cube of fresh yeast)

Butter                                    100 g 

Lemon                                    1 pc 

Vanilla                                    2 pcs 

Pinch of salt

Custom filling



Dissolve the yeast in a 100 ml milk, add ½ tsp. sugar and the flour until a mixture with a loose consistency (such as boza) is obtained. Allow to proof at a warm temperature for about 30 minutes. During this time the eggs are mixed with the remaining sugar. Melt the butter in a pan. In a large enough pot the flour is sifted. In the middle, a center is formed into which the milk, the eggs, the butter, the grated peel of lemon and the vanilla are added and mixed until a smooth dough is obtained. Finish the dough with oil, cover with a bowl or foil and leave to proof at a warm temperature (about 30 - 35°C) for about 30 minutes. Then, divide the dough into 4 pieces, cover with a little oil and leave to proof again at a warm temperature for 20 minutes.

Each piece is rolled out and the desired filling is added and spread and then rolled. Put the rolls in a greased form or pan and leave them to proof again at 30 - 35°C for about 40 - 50 minutes. Before baking, the rolls are greased with a mixed egg and sprinkled with sugar. Place in a pre-heated oven at 200°C and cook at 170 - 180°C for about 45 - 50 minutes depending on their size.