Furry crown with lemon slices and walnuts

Table of contents:

Furry crown with lemon slices and walnuts
Furry crown with lemon slices and walnuts
Anonim

Products:

  • For the dough:
  • 3 eggs,
  • 160 g sugar,
  • 1 tsp fresh milk (200 ml),
  • 50 ml oil,
  • 50 g lard,
  • 1 cap of brandy (1 tbsp),
  • the juice of 1/2 lemon,
  • 6 g s alt,
  • 2 vanilla,
  • up to 650 g of flour.
  • For decoration:
  • 2/ 3 box of lemon wedges + the remaining 1/ 3 of them for shaping after baking,
  • the nuts of 10 walnuts.
  • Icing syrup for spreading the kosunaka before baking:
  • 2 tbsp fresh milk,
  • 2 tbsp sugar,
  • 1 tbsp honey,
  • 1 tbsp oil,
  • 1 vanilla,
  • oil- for greasing the rolled dough and the form in which I will bake the kosunaka,
  • sugar- for sprinkling the kosunaka.

Preparation:

I pour the lukewarm milk into a bowl with a lid. In it I put the crushed yeast, 1 tablespoon of sugar and 5 tablespoons of flour. I stir with a wooden spoon and close the bowl. I leave the mixture like this for 10-15 minutes.

In a deep bowl, I put 600 g of sifted flour and pour the foamy yeast mixture into it. I add the eggs, sugar, oil, softened butter, brandy, lemon juice, s alt and vanilla. I start mixing with my hand, and then mix in the remaining flour until a soft but non-sticky dough is obtained. There is a possibility that it will not absorb the entire amount of flour, since the recipe gives the number of eggs, not their weight. Personally, I never knead a stiff dough, because then the kozunak does not become fluffy and stringy.

I put the finished dough in a lightly floured bowl, cover it with a lid and put it in an oven heated to 50 degrees. There, the shortbread dough rises for 30 minutes. I take it out, knead it quickly and roll it into a rectangle 1 - 1.5 cm thick. I brush it with oil and cut it lengthwise into three equal strips. I put them on top of each other and cut them into equal pieces of 6-7 cm. I grease the form in which I will bake the kosunaka, take each triple-imposed piece and arrange them next to each other, facing up. I asymmetrically stab the lemon wedges, cut in half, and the walnuts, preferably in quarters.

I boil the syrup, cool it a little and spread it liberally on the kosunaka. I sprinkle it liberally with sugar and leave it again in the oven, which is again heated to 50 degrees. After 30 minutes of standing time, I switch the oven to 180 degrees and bake until I poke a wooden skewer and nothing sticks to it. Sometimes I put a piece of foil on the kosunaka so that the crust does not burn.

I take it out, insert the rest of the slices into the resulting slits, let it relax and cool a little and carefully remove it from the mold.

I wrap the fur crown with a soft cloth and after it relaxes completely we consume it.

The recipe belongs to Margarita Dimitrova, she participated in the contest "The most delicious Easter recipes"

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