It's a tradition in Macedonia to prepare kozinjak for Easter. This time, I made 1 braided kozinjak and 2 kozinjak rolls from the same dough. I admit I'm not very skilled at braiding, I've only made kozinjak 2-3 times in my life. Filling is optional, you can just add raisins previously soaked in water so they soften and add them to the dough. I don't like raisins, so I've added filling, I want it to be rich in taste :) Also, I strongly suggest to add mahlep spice if it's available in your place. It gives a great aroma to the kozinjak. If you can't find mahlep, add grind lemon or orange peel. Since I froze kozinjak, I only have pics of the roll how it looks when sliced. I tried it this morning with a cup of coffee, it was soft, spongy and tasty and my home smells beautiful even today from all that beautiful aroma...
Ingredients:
For coating:
Ingredients:
- about 600 g flour
- 40 g fresh yeast
- 250 ml lukewarm milk
- 70 g melted butter
- 2 eggs
- 120 g sugar
- 1 tsp mahlep
- 250 ml hot milk
- 200 g sugar
- 300 g carob or ground poppy seed
- 1 pack vanilla sugar (10 g)
For coating:
- 1 egg yolk
- 1 tbs milk
- 1 pack vanilla sugar for sprinkling (10 g)
- Dissolve the yeast in the warm milk and add the sugar. Leave it to reach a little.
- Mix sifted flour with the yeast and the rest of the ingredients with a mixer for about 10 minutes. Cover with a cloth and allow it to stand as long as it doubles the volume.
- Flour the working surface and transfer the dough. Start kneading and if it's sticky, add more flour until it's not being sticky any more, but it must stay soft.
- Divide the dough into 2 parts, one for kozinjak and one for the roll.
- I first made the roll, stretch a rectangular crust and apply the filling all over the crust and roll. I divided it in 2 parts because it couldn't fit in the baking tray. The tray should be previously coated with butter.
- Then, divide the other half of the dough into 3 parts. If you're not adding filling, just stretch the 3 parts into 3 sticks shape and make a braid. If you're adding filling, stretch each part in a long shape, apply filling and wrap it in the ends, then make the braid.
- Cover them with cloth and leave to rise for at least 1 hour.
- Before baking, coat when with egg yolk mixed with 1 tbs milk and sprinkle sugar vanilla sugar, poppy seeds or sesame seeds on top.
- Bake at 180 C degrees for about 40 minutes. If your oven is strong, put a baking paper over the bread while baking and at half time baking, reduce the heat at 150 C degrees.
- After baking, cover with kitchen towel and leave to cool.
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