Kozunak in the Bread Maker – Tsveti
A sweet Easter kozunak made entirely in the bread maker following Tsveti's recipe, with an alternative procedure for baking it in the oven.
Ingredients
| 100 g | melted cow's butter (may be slightly warm, but not hot!) (55 sec. in the microwave) | |
| 65 ml | warm fresh milk (25 sec. in the microwave) | |
| 15-20 g | fresh yeast (dissolved in the fresh milk) or 1 packet (7 g) dry yeast in the flour | |
| 2 | eggs + 1 egg white, beaten (the yolk + 1 tbsp fresh milk is for brushing on top) | |
| 2 tbsp | 30 ml | liquid sweetener |
| 430 g | flour (Sofia Mel for kozunak, for banitsa, or classic) | |
| 100 g | sugar | |
| 1/3 tsp | 1.7 ml | salt |
| 2 | vanillas | |
| — | zest from 1/2 lemon, grated (added at the signal for add-ins) | |
| 50 g | crystal sugar mixed with 1 coffee-spoon water (for sprinkling on top) | |
| — | optionally you may add raisins, chocolate chips, nuts or other add-ins to taste |
Instructions
Monday, 15 April 2019 17:18
Preparation: Put the products into the container in the order in which they are written. Before the main program you may run the Kneading and rising program, running kneading twice and one rise of 30 min., after which you stop the program and start the main program. On mine it is the 6th program for Kozunak (3 h. and 17 min.), weight setting 750, crust L (the lightest degree). Before the last rise begins (75-80 minutes after the start of the program and about 2 hours until its end) the dough is taken out and braided with oiled hands. It is returned to the container and brushed with the beaten yolk + 1 tbsp fresh milk and sprinkled with the crystal sugar. If your machine does not bake well on top, you may put the kozunak in the oven for a little while. For this, 15-20 minutes before the end of the program turn on the oven with only the top heating element at 150 degrees to heat up and place the rack at the very bottom of the oven. When the program finishes, take out the container with the kozunak and put it in the oven for 5 minutes (no more!) to brown on top.
When you want to make the kozunak by this recipe but bake it in the oven, the procedure is as follows:
- I run it on the kneading and rising program, stopping the machine after the kneading finishes (30 min.). Then I run the same program again and wait for it to the end, kneading 30 min. + 60 min. rise, in total two kneadings and one rise (two hours).
- You may knead a double dose in the bread maker, but no more.
- You may increase the sugar up to 125 g., but no more.
- Shortly before I take out the dough I turn on the oven to heat to 60 degrees with the fan.
- I take out the dough, shape a kozunak or roll, place it in the dish in which I will bake and brush the top with half the yolk diluted with the fresh milk.
- I put it in the oven to rise for 25 minutes. I take it out and immediately turn on the oven to heat to 150-160 degrees with the fan. During this time I brush the top with the remaining egg and sprinkle with the sugar.
- I bake about 40 minutes until a dry stick (toothpick).
- At around the 10th minute I cover it with aluminum foil so it does not scorch on top.
I ran it directly on the sweet bread program at the 2nd crust degree and brushed it with egg white before it started to bake.