- May 1
- 125 ml warm water + 1 spoon
- 200 g powdered sugar
- 750 ml warm fresh milk
- 500 g + 1.5 kg flour
- 6 eggs + 1, beaten
- 225 g butter, softened + 2 tablespoons
- ¼ teaspoon s alt
- ¼ teaspoon lemon zest
Mix the yeast with 125 ml of warm water. Let it activate. Meanwhile, dissolve 100 g of powdered sugar in the warm milk. Cool to room temperature. Once cooled, add the mixture to the dissolved yeast along with 500g of the flour. Mix well with a wooden spoon. Cover and leave in a warm place until the mixture begins to bubble and double in volume, or for about 2 hours.
Mix the swollen mixture with the beaten 6 eggs with 100 g of powdered sugar, the softened butter, s alt and lemon zest. Stir well to combine. Start adding the remaining flour at about 150g per addition. Knead gradually until a soft dough is obtained. Knead the dough on a floured surface until soft and elastic, or about 10-15 minutes. Place the dough in a greased bowl. Leave to rise in a warm place for 2 hours until doubled in size. Prick it with your finger to see if it springs back. Leave for another 30 minutes.
Divide the dough into 3. Shape into round patties and place in prepared, greased pans. Let rise again for 45 minutes to 1 hour until doubled in size. Beat the remaining 1 egg with 1 tablespoon of water. Spread it on the breadcrumbs. Bake for about 1 hour in an oven heated to 180 degrees. Once they are ready, brush the kozunakis with the melted butter for a soft crust.