Kozunak without much kneading

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Kozunak without much kneading
Kozunak without much kneading


  • 1 kg flour
  • 6 eggs
  • 1 and ½ cups sugar
  • 1 cup fresh milk
  • 250 g lard or 1 small package of butter as desired
  • 50 ml warm water
  • 1 yeast cube
  • 1 rum essence


Stir the yeast with 1 spoon of sugar, the warm water and 2-3 spoons of the flour. Let it become a mush and set it aside to fizz.

Meanwhile, sift the flour. Mix the sugar with the fresh milk, stir and wait for it to dissolve. After this is done, mix with the flour. Add the melted butter or fat to the mixture, as well as the separately beaten eggs. Stir and add the rum essence.

Stir the dough mixture with a wooden spoon. If the dough seems too sticky, add a little more flour, but don't overdo it so it doesn't become too bready. After kneading the dough, let it rise in a warm place for several hours. After it swells 3 times, it's ready to bake.

Before that, shape the dough into the shape you want (braid, twist or something similar). Brush it with egg yolk mixed with a little oil and sprinkle liberally with sugar. Leave to rise again in a warm place (maybe also at a low temperature in the oven).

Place in a greased baking tray. Bake in an oven heated to 170-180 degrees until ready.

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