Bulgarian Cheese Pie - Banitsa Recipe

Ever crave that old-world sweet bread that tastes like something grandma would bake, filling your kitchen with warmth and comfort? While many think of savory `cheese pie recipe` or flaky `phyllo dough sheets` for breakfast, today we're diving into a different kind of Bulgarian magic: Kozunak! This delightful traditional Bulgarian sweet bread, often reserved for Easter and holidays, is about to become your new favorite. Forget complicated techniques; this is a single, easy-to-follow recipe for soft, pull-apart sweet rolls using simple active dry yeast. You'll learn how to handle enriched dough, work with yeast like a pro, prep ahead for busy mornings, and serve these heavenly rolls for any breakfast or brunch. Get ready to bake a piece of Bulgarian tradition right in your own home!

Ingredients

• Core Dough Ingredients:
• All-purpose flour: 4 cups (480g), plus more for dusting. (You can use up to half bread flour for a slightly chewier texture.)
• Granulated sugar: 1/2 cup (100g) – for sweetness and beautiful browning.
• Warm milk: 1 cup (240ml), whole milk preferred, warmed to 105-115°F (40-46°C) – enriches the dough and aids yeast activation.
• Large eggs: 2, at room temperature – for richness, color, and structure.
• Unsalted butter: 1/2 cup (113g or 1 stick), melted and cooled – adds incredible flavor and softness.
• Salt: 1 teaspoon – balances the sweetness and strengthens the dough's gluten.
• Vanilla extract: 1 teaspoon
• Optional Flavor Add-Ins (Brief Notes Only):
• Raisins or golden raisins: 1/2 cup, soaked in warm water for 10 minutes and drained, can be kneaded in with the last addition of flour.
• Citrus zest: 1 tablespoon (lemon or orange) adds a bright, fresh note to the dough.
• Sliced almonds or pearl sugar: For topping before baking.
• For the Egg Wash / Glaze:
• Egg wash: 1 large egg, beaten with 1 tablespoon water (for a golden, shiny crust).
• Simple sugar glaze (optional): 1/2 cup powdered sugar mixed with 1-2 tablespoons milk or water.

Directions

1. Proof the YeastIn a large mixing bowl (or the bowl of a stand mixer), combine the warm milk with 1 tablespoon of the granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it becomes foamy and creamy. This means your yeast is alive and ready to work!
   1. If it doesn’t foam: Your yeast might be old or the milk wasn't the right temperature. It's best to discard and start over with fresh yeast and properly warmed milk.
2. Mix the Enriched DoughOnce the yeast is foamy, whisk the remaining granulated sugar, eggs, melted (and cooled) butter, and vanilla extract into the yeast mixture. Gradually stir in 2 cups of the all-purpose flour and the salt until a shaggy dough forms.
3. Knead Until Smooth & ElasticContinue adding the remaining flour, 1/2 cup at a time, mixing until the dough comes together. Turn the dough out onto a lightly floured surface (or use a stand mixer with a dough hook). Knead for 8-10 minutes by hand, or 6-8 minutes on medium-low speed with a stand mixer, until the dough is smooth, elastic, and slightly tacky but not sticky. It should pass a simple windowpane test (you can stretch a small piece thin enough to see light through it without tearing).
4. First RiseLightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm place (like a slightly warm oven that's been turned off, or near a sunny window) for 1 to 1.5 hours, or until it has almost doubled in size.
   1. Ready when... Gently press two fingers into the dough; if the indentations remain, it's ready.
5. Shape Into Sweet RollsGently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12-16 equal pieces (about 2-2.5 oz each). Roll each piece into a smooth, tight ball. Arrange the dough balls snugly in a greased 9x13-inch baking pan, leaving a little space between them for expansion.
   1. Optional: For a more traditional look, you can braid some strands and nestle them on top of the rolls before the second rise, but do not create a separate method—just a one-sentence variation.
6. Second RiseCover the baking pan loosely with plastic wrap or a clean kitchen towel. Let the rolls puff up in a warm place for another 30-45 minutes, or until they are touching each other and look light and pillowy.
   1. Don't over-proof: If the dough rises too much in the second proof, the rolls might collapse during baking.
7. BakePreheat your oven to 350°F (175°C).Brush the tops of the risen rolls with the egg wash. If using, sprinkle with sliced almonds or pearl sugar.Bake for 25-30 minutes, or until the tops are deep golden brown and the rolls sound hollow when tapped on the bottom. An internal temperature of 190-200°F (88-93°C) will confirm they're perfectly baked.
8. Cool, Glaze & ServeRemove the pan from the oven and let the rolls cool in the pan for 10-15 minutes before transferring them to a wire rack.If desired, brush with a light simple sugar glaze or simple syrup for extra shine and sweetness while still warm.These Bulgarian sweet rolls are best served warm. Enjoy them with butter, honey, or your favorite jam for a truly special breakfast or brunch!