Kozunak (Bulgarian Easter pie)

To prepare this tasty and beautiful Easter baking, we will need the following ingredients: wheat flour, milk (any fat content), butter (with fat content of 72.5%), chicken eggs, sugar, raisins without bones, high yeast and salt. For decoration, I used almond petals and pearl sugar.

For a batch of yeast dough, we take the duty room or a voluminous bowl. We sift 370 grams of flour into it, add 100 grams of sugar, 1.5 teaspoons with a hill (this is 6 grams) of high -speed yeast and a quarter of a teaspoon of salt. Mix everything well.

Next, pour 100 milliliters of warm milk. Add 1 chicken egg and egg protein (yolk is needed to lubricate the workpiece).

Mix all products so that the flour absorbs liquid into itself. It is not necessary to bring the yeast dough to smoothness. Now gradually we enter 100 grams of soft butter into it, adding it to 4-5 visits. Only when one part completely intervenes in the dough, add the following. The oil should not be melted, namely softened (a few hours before preparing the dough, take it out of the refrigerator and leave it at room temperature).

In the process of kneading (hands — about 20 minutes, with the help of dough — 15) the dough will become more and more homogeneous and elastic. It is very soft and practically does not stick to the hands. If your dough is too wet, add a little flour (it depends on the humidity of the bulk product). We cover a bowl with a dietary film or a light towel and leave it warmly wandering for 1 hour. I like to put the duty with yeast dough (without delaying the film) in a closed microwave, in which a glass of water was previously warmed up (we leave it there).

After 60 minutes, the bun is noticeably rounded and will increase in a volume by about 1.5-2 times.

We multiply the dough, round and send for repeated fermentation for another 1 hour.

During this time, the dough should grow very well (3 times for sure). It is very magnificent, airy and fibrous.

Divide the dough into 6 parts of the same size and roll each into the bun. We cover with a light towel (food film/plastic bag) and let it lay down for 15 minutes. During this time, the dough will relax and become elastic, it will be easier to work with it.

We roll each ball into a long and thin layer. For the pepper, I do not use flour, since the dough does not stick at all.

We evenly lay out raisins without bones. In total, 6 blanks will need 100 grams of raisins, which must be rinsed and dried in advance.

We turn the layer with a dense roll.

We pinch the seam along the entire length so that the raisins do not fall out.

In a similar way, we form the other 5 blanks (here I show on the example of three). We roll each with your palms on the table so that it becomes longer (about 50-55 cm) and thinner.

We brake the braid — this is completely easy.

We also form the second workpiece. The result is two such braids.

The baking dish (with a diameter of 21-26 centimeters) is covered with high-quality parchment paper (bottom and wall). I use a detachable ring, wrapping it on the outside with baking foil. Diameter — 22 centimeters. We spread in the shape of a braid in the form of a snail. We cover with a cling film or a light towel and leave it for proofing until the volume of the test increases by 2 times. It took my workpiece 45 minutes.

Lubricate the surface of future baking with a mixture of 1 egg yolk and 1 tablespoon of milk.

For decoration, sprinkle the workpiece with almond petals and pearl sugar.

We bake the Bulgarian Kozunak in the oven, preheated to 170 degrees, in the upper niz mode without convection for about 40 minutes. Focus on the character of your oven! I have an electric one. If after about 20 minutes the crust begins to blush too actively, cover it with cling foil. We leave the finished Easter cake in the form of 15 minutes, after which we get it out of it and remove parchment paper.

In a fully cooled form, Kozunak weighs 780 grams.

Unusually aromatic and tasty festive baking! The crumb at the pie is delicate and fibrous, resembles briosh buns.

I would be sincerely glad if this step -by -step recipe for holiday baking will come in handy. Prepare for health and pleasant to you appetite, friends!