Kozunak with raspberry jam

Table of contents:

Kozunak with raspberry jam
Kozunak with raspberry jam


  • 6 cups flour
  • 1 packet dry yeast
  • ½ cup white sugar
  • ¼ teaspoon s alt
  • ½ cup butter
  • 1 and ¾ cups fresh milk
  • 3 eggs, beaten
  • The juice and zest of 1 lemon
  • 1 egg white
  • 1 tablespoon water
  • ½ cup raspberry jam
  • 1 cup powdered sugar


In a large bowl, sift 4 cups of flour, yeast, sugar, s alt. In a saucepan over low heat, melt the butter together with the milk. Stir until the mixture is heated through and the butter is melted.Carefully pour 1/3 of the milk and butter mixture into the bowl with the pre-beaten eggs so they don't cook. Stir vigorously. Then pour the egg mixture into the saucepan with the heated milk and butter. Stir vigorously. Add the lemon zest. Then pour the wet ingredients into the bowl with the dry ingredients. Mix until combined and coarse crumbs form.

Start adding a little more flour as you knead the dough on a floured surface. Knead and add flour until the dough becomes sufficiently soft and elastic. Once it starts to pull well enough, or after about 10 minutes of kneading, put it in an oiled bowl and cover with foil to rest and rise. It will take 1 hour. Pierce the dough with your finger, if it falls, it is well risen. Take it out and let it rest for another 10 minutes.

Divide the dough into two balls. Form them into a perfect round shape by rolling them on the counter. Roll out the balls on a floured surface. Spread the jam on each sheet of dough. Roll it up. With both rolls, braid.

Transfer the kosunaka to a greased and paper-lined baking dish. Allow to rise again for a minimum of 30 minutes until doubled in size again. Brush the kosunaka with the beaten egg white with a little water. Mix the lemon juice and powdered sugar. Spread the frosting generously with a brush. Bake in the preheated oven for about 45-50 minutes or until golden.

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