Bulgarian kozunak

Description

The Bulgarian kozunak is essentially a close relative of our traditional Easter cake: both of them boast a large amount of muffin. But there is still a difference between them! Thanks to a special molding - when the dough is stretched into two strands, which are then woven and laid out like a wreath, the texture of kozunak becomes layered, which is most deliciously reflected in the taste of pastries. Remember that during the cooking process it is important not to rush and let the dough rise well. Then the Bulgarian kozunak will definitely make a splash among relatives and guests invited to your Easter table.

Cooking

Step 1

To make the kozunak dough, crumble the yeast and dissolve it in warm (37°C) milk with a pinch of sugar. When the yeast foams, beat 4 eggs with cream in a large bowl, add 150 g of sugar, salt and 200 g of sifted flour, mix with yeast, cover and leave in a warm place for 1.5 hours.

Step 2

Beat the yolks with the remaining eggs and sugar, mix with the dough, stir in 1200 g of flour, knead. Cover leave for 2 hours. Take the oil out of the refrigerator.

Step 3

Sift the remaining flour together with vanilla sugar, put the kozunak into the dough and knead, stretching and gathering. The dough should acquire a uniform consistency.

Step 4

Pour the vegetable oil into a bowl and dipping your hands into it, continue kneading the dough until the oil runs out. Then knead soft butter bit by bit, knead for 10 minutes. Then beat the dough on the work surface (50 times). Form a ball from the dough.

Step 5

Place the kozunak dough in a clean pot or basin, cover and leave to rise for 5 hours. Then stir the nuts into the dough, divide it into 3 parts, stretch each into a tourniquet.

Step 6

Weave a braid from the bundles and lay it in a round shape with a hole in the middle. Let go, 30 min. Brush with egg yolk mixed with melted butter and bake kozunak at 180°C for 35–40 minutes.