French-Style Gluten-Free Romanian Easter Bread
Kozunak Bread
A light, braided Romanian Easter bread reimagined French-style and made gluten-free.
Nutrition (per serving)
Kozunak is Romania’s beloved Easter braid — rich, eggy, and a little sweet — and here I’ve reimagined it with a French sensibility: a tender, brioche-like crumb achieved by folding whipped whites into an enriched gluten-free dough so the loaf stays light without gluten. The result is a glossy, golden braid that pulls apart in soft ribbons, scented with lemon and vanilla and dotted with rum-soaked raisins and toasted almonds.
This version keeps the celebratory spirit of Kozunak but uses a reliable gluten-free all-purpose blend and a few technique tweaks so home bakers get an airy, stable loaf. I’ll walk you through proofing, braiding, and finishing so your Easter table gets a gorgeous centerpiece everyone can enjoy.
Ingredients
- Gluten-free all-purpose flour (cup-for-cup, with xanthan gum):3 1/2 cups
- Instant dry yeast:2 1/4 tsp
- Granulated sugar:1/2 cup
- Fine sea salt:1 tsp
- Whole milk, warmed to about 105–110°F:1/2 cup
- Large eggs:3 pieces
- Large egg yolks:2 pieces
- Unsalted butter, softened:8 tbsp
- Vanilla extract:1 tsp
- Lemon zest:1 tbsp
- Xanthan gum (if your flour blend lacks it):1 tsp
- Raisins, soaked in 2 tbsp rum or warm orange juice:1/2 cup
- Slivered almonds (for folding + topping):1/4 cup
- Egg (for egg wash):1 piece
- Coarse sugar (optional, for sprinkling):1 tbsp
Instructions
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Soak the raisins in rum or warm orange juice for at least 20 minutes, then drain and pat dry.
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In the bowl of a stand mixer, whisk together warmed milk, yeast, and 1 tsp of sugar; let sit 5 minutes until foamy.
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Add 3 whole eggs, 2 yolks, remaining sugar, vanilla, lemon zest and mix on low. Gradually add the gluten-free flour, salt, and xanthan gum (if using) until a soft dough forms.
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With the mixer running, add softened butter 1 tbsp at a time, mixing until each addition is incorporated and the dough looks smooth and shiny (about 5–7 minutes). The dough will be sticky but cohesive.
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Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot until about doubled, about 60–90 minutes (gluten-free doughs may not double perfectly but should puff noticeably).
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Meanwhile, beat the reserved egg white until soft peaks form; set aside in the refrigerator.
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Turn the risen dough onto a lightly oiled surface. Gently press out any large air pockets and fold in the soaked raisins and 2 tbsp of slivered almonds.
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Divide the dough into three equal pieces. Roll each piece into a rope about 14–16 inches long. Gently fold a small amount of the chilled whipped egg white through each rope for extra lift (don’t deflate the whites—just marbling is fine).
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Braid the three ropes loosely, tucking the ends under, and place the braid on a parchment-lined baking sheet. Cover and proof until noticeably puffy, 40–60 minutes.
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Preheat the oven to 350°F. Brush the braid with beaten egg wash, sprinkle with remaining slivered almonds and coarse sugar if using.
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Bake 30–35 minutes, tenting with foil if the top browns too quickly, until the loaf is deep golden and an inserted thermometer reads about 190°F in the center.
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Cool the Kozunak on a wire rack at least 1 hour before slicing so the crumb sets and retains moisture.
Tips & Notes
- Use a cup-for-cup gluten-free blend that already contains xanthan gum for best texture; if yours doesn't, add 1 tsp xanthan gum as noted.
- If the dough feels too dry, add milk 1 tbsp at a time; gluten-free flour absorbs differently than wheat flour.
- Soaking raisins plumps them and prevents them from stealing moisture from the loaf while baking.
- For an ultra-glossy finish, brush once with egg wash before baking and again gently mid-bake if the loaf isn’t deepening in color.
