Sourdough Kozunak

Description

Ingredients

Steps

1. 1/10

   Mix the eggs and sugar with a mixer.

   • 6 Eggs (Reserve the yolk of one for glazing later)
   • 270 g Sugar

2. 2/10

   Mix the starter with the milk.

   • 330 g Sourdough starter
   • 330 ml Milk (Warm)

3. 3/10

   With the remaining ingredients (excluding the butter and oil) make a dough and knead well.

   • 1 kg Flour
   • 1 Lemon (Use only the grated part of the rind)
   • 1 tbsp Vanilla essence
   • Pinch of salt to taste

4. 4/10

   Add the butter and oil gradually making sure the dough absorbs the added quantity before adding any more.

   • 125 g Butter (Melted)
   • 50 ml Oil

5. 5/10

   22 °C

   Let the dough rest for 6-7 hours at 20-22C.

6. 6/10

   Form long strands from the dough making sure the work surface is well oiled. Add the desired filling to each strand - raisins, turkish delight, chocolate chunks, jam etc.

   • 1 cup Rum soaked raisins
   • 1 cup Turkish delight (As a filling or to put on top of the breads)

7. 7/10

   Braid the kozunaks and place them in well oiled and lined tins. Let them rest for 3-4 hours at room tempetaure or 7-8 hours in the fridge overnight.

8. 8/10

   160 °C

   Preheat the oven at 160 C with fan.

9. 9/10

   Glaze with the mixture of yolk and milk and sprinkle with almonds and sugar.

   • 1 tbsp Yolk (+ 1 tbsp milk for glazing)
   • 10 tbsp Crystal sugar (For sprinkling on top of the bread)
   • 6 tbsp Almonds (To be used as a topping)
   • 1 cup Turkish delight (As a filling or to put on top of the breads)

10. 10/10

    35 minutes

    160 °C

    Bake in the preheated oven with a tin full of water at the bottom of the oven so to create steam. Bake for 35-40 mins until doubled in size and golden in colour.

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