- About 600 g of flour,
- 25 g live yeast,
- 2 eggs,
- 1 egg white,
- 130 g sugar,
- 200 ml fresh milk,
- 40 g mass,
- 40 ml oil,
- rind of 1/ 2 lemon,
- 3 vanillas,
- 6 g s alt.
- For the filling:
- 1/ 2 cans of Turkish delight,
- 30 g raisins,
- 5 tbsp marmalade,
- 100 g walnuts,
- chocolate, candies and powdered sugar for decoration,
- 1 egg yolk and a little oil - for greasing the kosunaka,
- egg baking mold
- (I made it from a sheet metal that I wrapped in baking foil)
Kozunak is kneaded with warmed products at body temperature and at a constant room temperature of about 25 degrees!
1. In a deep bowl, I mixed the yeast, 1/3 of the amount of warm milk, 1 tbsp of sugar and 2 tbsp of flour.
I let the mixture bubble for about 15 minutes.
2. I made a "syrup" from half the amount of melted but not hot fat, half the amount of oil and the remaining amount of warm milk in which I had previously dissolved the sugar.
I dissolve it because it is like glue in the dough and prevents the yeast from doing its job.
3. I beat the 2 eggs and the egg white, but not until foamy, because that would mess up the rising of the dough itself.
I let the mixture bubble.
I sifted the flour into an even deeper bowl.
I made a well and poured the "quasta" and "syrup" into it.
I added the vanilla and s alt.
I started mixing with my hand, but only on one side, and only when the dough started to separate from the bowl, I transferred it to a flat surface, where I mixed it with a little more flour.
I took the remaining amount of butter and oil (mixed in a bowl) and melting my hands in it, I continued kneading until the dough absorbed all the fat.
This method of kneading makes the "threads" of the kosunaka.
The puff pastry requires a lot of mixing because of the gluten contained in the flour. The more we knead, the more it will rise when baking.
I shaped it into a ball, smeared it with oil and left it to rise in the oven, which I had previously turned on at 50 degrees and turned it off before putting the dough in it.
After about 1 hour it had risen.
I took it out and added the finely chopped lemon peels into it.
I mixed the dough well.
I divided it into 3 parts + another tiny dough for the balls, which I will use later to decorate the "egg".
I shaped each part into a ball.
I rolled the balls into olbies and started shaping the buttered egg:
1. I greased the pan and the baking dish with oil.
2. I applied the first olba and stretched it to fit the shape of the mold.
3. On top of it I arranged the lokum, cut into pieces and the specified amount of raisins.
4. I applied the second rolled olba and adjusted it to the baking dish.
5. I smeared it with marmalade and sprinkled chopped walnuts on it.
6. I covered the fur product with the third olba, the ends of which I tucked well under so that its edges are not visible.
7. I made balls and a "divider" from the reserved dough, which I arranged on the top of the dough.
8. I brushed the beaten egg yolk on the kosunaka with a little oil and left it to rise in the same way as the first rise.
After about 40 minutes it was ready to bake.
I turned on the oven at 100 degrees.
I waited for it to reach the required temperature and baked like that for 10 minutes, and then increased the degrees to 180. After about another 10 minutes, I put a piece of foil on the kosunaka to prevent the top crust from overcooking and continued baking. I was checking it for doneness with a toothpick.
I took it out when nothing was sticking to it anymore.
Total baking lasted about 40 minutes.
You shouldn't rely on this baking time exactly because every oven is different and you should take that into account.
I took it out of the oven and then out of the pan.
I made figures with the powdered sugar, decorated with chocolate and chocolate halves and left it under a soft towel to cool.
This is the creation you see.:)
The recipe belongs to Margarita Dimitrova, she participated in the contest "The most delicious Easter recipes"