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"
