|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Bulgarian Christmas bread (koledna pitka) requires only one rise. It is typically eaten on Christmas Eve and throughout the holidays. Often, a silver coin is tucked inside and the one to find it should expect good luck in the coming year.
Even though Bulgaria is a predominantly Orthodox Christian country, Rozhdestvo Hristovo, literally "Nativity of Jesus," is celebrated on Dec. 25, according to the Gregorian calendar (other Orthodox Christians follow the Julian calendar).
There are many ways to shape this bread, but I think this sunflower look is most festive. My recipe contains eggs, which some Orthodox Christians do not eat during Advent, so be forewarned before you start the recipe.
If you want to have a traditional Balkan celebration, these Bulgarian Christmas recipes should be a good start.
Gather the ingredients.
In a small bowl, dissolve yeast in water. Stir in sugar and 2 tablespoons flour until well combined.
Transfer to a stand mixer bowl with a dough hook attachment and add remaining flour, oil or butter, 3 whole eggs and 1 egg white, and salt.
Knead until smooth and pliable. If the dough is too dry, add 1 tablespoon warm water at a time until desired consistency is met. Likewise, if the dough is too wet, add 1 tablespoon flour at a time until desired consistency is met.
Divide dough into 7 equal-sized balls.
Place 1 ball in the center of a greased 12-inch baking tray, like a pizza pan without a lip. Cover with greased plastic wrap.
Roll each of the other balls into 10-inch circles and, using a pizza cutter, cut into 8 triangular pieces.
Lightly brush the top of each triangular piece with oil or melted butter.
Stack three pieces on top of each other. Twist to form a cone. Repeat with remaining dough. You will have 16 "cones."
Arrange these around the center ball of dough with the wide side of the cone facing out. Cover and let rise until almost doubled. Meanwhile, preheat the oven to 375 F.
Slash an "X" in the middle ball of risen dough.
Combine the remaining egg yolk with 1 tablespoon of water, mix together, and use to brush all over the bread.
Bake about 15 minutes and cover top loosely with foil to prevent over-browning.
Bake an additional 15 minutes or until the instant-read thermometer registers 190 F when inserted into the thickest part of the dough.
Remove to a wire rack to cool completely.
To serve, pull off the "cones."