Kozunak (with Kozunak Buns and Muffins)

Thursday, 11 April 2019 9:24

http://kozunak.top/

Recipe for kozunaks season 2017, version 3, second edited edition - 29.03.2018. To begin, let me share the main conclusions I drew after numerous experiments: 1. Use strong flour with a high protein content; the one for banitsa is usually such. 2. Do not overdo the sugar and eggs, maximum 250 g sugar per kilogram of flour, and the eggs should not be more than the milk. 3. Initially knead a firmer dough without fats and let it rest before adding the fats – when you knead in the fats the dough will soften. 4. Prove the shaped kozunaks for a long time in a cool place. Be careful not to let them over-prove, because at the start of baking they keep rising and if the dough has no strength they lose their shape and threads. The recipe may seem strange to you, but try it and we'll talk again :) Squeezing the pack lightly, strong flour stays firmer, a feeling similar to plasticine. As insurance you may buy at least two packs from different producers. The particles of strong flour group into something like little balls and during sifting the flour somehow smears on the sieve and passes through with more difficulty compared to weak flour. After sifting, when you stir it a little, the particles again tend to gather into lumps. So already at sifting you will know whether it makes sense to work with this flour. If the flour leaves small hard granules (improvers) in the sieve at the end and you have no other, do not throw away the little balls! It is also good to have spare yeast. Good fresh (live) yeast crumbles easily. If it stays like plasticine, you cannot rely on it. As a spare you may take dry. For convenience you may knead the dough with a mixer or bread maker. I use the "macaroni dough" program of the bread maker, which only kneads, without heating. You will need a scale, a sieve, two little bowls for weighing the eggs and the milk, as well as a small dish (cup) for the brushing mixture. Also metal forms and baking paper. The total volume of the forms in cubic centimeters is about 3500 cu.cm. for the quantities of products indicated below. The two little kozunaks I make with this quantity can be baked, besides in an oven, also in a bread maker, baking them one after another. For this you need to have a second pan for the machine. Keep in mind that dough with sugar caramelizes faster. You must catch the 35th minute to switch off the machine. Optionally, if you run it on light crust and leave it to the end - it burns slightly, but is edible.

Quantities of products for KNEADING in a bread maker with a capacity of 1250 g: - 650 g flour "for banitsa" - 3 eggs of which: > 1 yolk for brushing > 2 eggs + 1 white, weigh them, say they turn out 150 g eggs - the milk is 350 g minus the weight of the eggs, or for the example 350-150=200 g fresh milk which you set aside in a separate little bowl, not forgetting to drip 5 g separately by the yolk for brushing. - 21 g fresh yeast (or 7 g dry) - 60 g cow's butter - 60 g oil for kneading into the dough, and separately an additional quantity for shaping - 130 g sugar - 1 level teaspoon salt - 1 heaped teaspoon artificial liquid sweetener or 2 heaped teaspoons stevia sweetener, or raisins and/or lokum (Turkish delight) (details below on which, when and why) - a little coarse sugar for sprinkling or some seeds, depending on how you like the kozunak - 1 vial of vanilla or rum flavouring - 1 ampoule of lemon flavouring or grated lemon zest. From these quantities you get about 1300 grams of dough.

The formation of threads and the rising are hindered by large quantities of sugar. To make the kozunak taste sweet without kneading a lot of sugar into the dough, various techniques are used. For example, when rolling up the strands, as filling you may sprinkle crystal sugar in them, and/or lokum cut into thin slices, and/or raisins soaked in alcohol. Some combination of these variants is also possible. If you are going to sprinkle sugar, use a spoon, because with greasy hands it will be difficult. Another variant is to knead some liquid sweetener directly into the dough.

The making in detail step by step: 1. I sift 650 g flour "for banitsa". 2. I separate one yolk. By the white I break the other 2 eggs and weigh them – say they come out to 150 g. 3. By the yolk I drip a little fresh milk. I beat it, wrap it in a little bag and put it in the fridge. 4. In another little bowl I measure the milk (200 g in my example) and add the salt to it. Optionally I add liquid sweetener if I am making kozunak without filling. I stir well to dissolve the salt. 5. I beat the eggs to a homogeneous mixture, add the sugar and beat it until it dissolves. Then I add and beat in the vanilla and lemon flavourings. 6. I put the paddles in the pan pointing in one direction. I pour the milk into the eggs, stir and pour into the pan. Then I add the flour and crumble the yeast on top. I put the pan in the machine. If you knead by hand, you can do the initial mixing of the products in a bowl with the help of a wooden spoon. 7. I run the "macaroni dough" program which kneads for 15 minutes without heating. After about 5 minutes of kneading I check the dough – a stable ball should form. It is normal for the little machine to have slight difficulty kneading it. The paddles must manage to knead it, but WITHOUT the dough twisting much around them and even more under them. If needed, gradually add more flour until you achieve this. Unfortunately, this is a sign of not particularly quality flour. If you have to add flour, then do not knead the dough for very long, reduce the quantities of fats you will knead into it, AND do not force it to rise much! Dough from weak flour falls apart quickly! 8. I leave the dough to rest, so the gluten soaks up moisture well, so it rises enough to double its volume, and to make sure the yeast is working. At most for an hour or two at 18-20C it rises and softens so the paddles can turn it. During this time I put the oil and the butter cut into cubes into a metal mug on a warm but switched-off hob, so the butter has time to melt and then cool to room temperature. This way the fats will become like boza and will be more easily kneaded in. If I am going to add lokum, I cut it into slices or cubes to have it ready. I also line the forms in which I will bake with paper. 9. I switch on the "macaroni dough" program again with the lid open and wait 1-2 minutes for the machine to "bring down" the dough a little. I periodically pour in a little of the mixed fats and help with a wooden spatula so the machine kneads them into the dough, pressing the dough to the bottom of the pan. Be careful not to jam the wooden spatula in the paddles of the bread maker. The tougher the dough, the more fat it can take and the better the kozunak will turn out. On the whole, incorporating the fats is the most laborious part of the recipe. It is good to leave 2-3 minutes of kneading after this. 10. I wait about 10 minutes for the dough to relax a little, and in this time I prepare a large tray which I grease with oil (if you have a countertop for the purpose it will be ideal) and a scale with a plate on it, also greased with oil. I tip the dough out of the basket, shape it into one thick strand and with the help of the scale divide it into 4 or 6 equal parts (as many strands as needed for the braid; for my favourite braid I use two strands per kozunak – 4 in total), which I stretch out lengthwise in the same direction. I spread each piece of dough into a rectangle, pressing it hard against the table to burst the large bubbles that may have formed. Each such large bubble is a potential cavity in the final product. Then I optionally sprinkle with filling (sugar/raisins/lokum) and roll it up into a roll, which I carefully stretch and twist around its axis. It must resist and spring back like an elastic band - a sign that the flour is strong and the gluten has developed well; just leave it to rest for a bit and stretch and twist again until you get the needed length (60-70 centimeters in my example). This way you take the strands in turn so they have time to relax between stretchings. Do not apply unnecessary force, they will tear! If you have a large countertop, you may roll them moving your hands from the middle towards the ends. If you have no countertop, you can lift them in the air and squeeze them lightly along their length – this way you will lengthen them faster without tearing them. Your strands should turn out as even as possible. 11. One easy but effective braid is the following. Two strands are needed; I place them crosswise and choose a direction, say clockwise. At the start braid as tightly as possible and gradually loosen towards the end. This way you get a more even braid. So I take one of the four ends and weave it over the remaining three, turning it in the chosen direction. Then I take the next one (the one that was after the first in the chosen direction, before I moved the first) and again turn it and weave it over the remaining three. And so on, until the length of the strands runs out. I stick the ends together two by two by flattening one against the other and tuck them under the kozunak. You may rehearse the braiding with shoelaces, socks or other things at hand. 12. I place the shaped kozunaks in metal forms lined with baking paper or the pans of the machine. I brush them with the egg I put in the fridge earlier and sprinkle them with sugar. This way during proving they will not get a rough and dry crust. They take up about half the volume of the form. If I am going to bake in the bread maker, I remove the paddles before returning the already-shaped kozunak to the pan. 13. I put them in a cold, switched-off oven while they prove (or in some other cool place). They need to stay about 5 hours at 20 degrees. If your kitchen is about 18 degrees, you can prove for 8 hours overnight. But do not rely on these times in your initial attempts; it is best to check the kozunaks periodically. They should not over-prove, roughly until they barely peek out of the forms, because at the start of baking they rise double and if they over-prove they lose shape and structure during baking. If I am going to bake in the bread machine itself, the kozunak should prove to about 2/3 of the height of the bread maker's pan. The tougher your dough turned out, the more you can prove the kozunak without it losing shape and threads. If I am making kozunak entirely in a bread maker, I wrap the second pan with the second kozunak in a bag and put it in the fridge to slow its proving. 14. I bake these two little kozunaks for about 30 minutes in an oven preheated to 180C, and immediately after putting the kozunaks in I turn the knob to 150 degrees. At least with my oven, in order to bake evenly top and bottom, it is necessary at the start to bake for about 5 minutes on the bottom element only, after which I turn on both. The forms are on a rack about 3 cm from the floor of the oven. At one point the boundary between the braids splits and raw dough shows underneath – I wait for these places to set (bake) slightly and then I can take the kozunaks out. This way the kozunak stays slightly underbaked, but with very well expressed elastic threads and a pleasant taste. If you prefer it drier, lower the degrees a little and bake at least 45 minutes. Do not forget, if you bake in the bread maker, to interrupt the baking at the 35th minute, otherwise your kozunak will burn. Also, do not rely completely on these times, every oven and bread maker is different. Check the kozunak periodically during baking in your initial attempts. 15. I take them carefully out of the forms immediately after baking, remove the baking paper and leave them to cool at least 1 hour on a rack; after a minimum of 3h I put them in bags so they stay fresh. If you want to make only one kozunak entirely in the bread maker, you will have to reduce the quantities of products a little below its smallest capacity. For example mine has 3 weight settings – 750, 1000 and 1250, and for the kozunak to fit in it after baking, it must be at most 650 grams. Because of the smaller quantity of products you will have to help the machine with a wooden paddle (otherwise it lifts the dough on one paddle and spins it in the air). Even more so because for good threads the dough must be firmer and the task gets even more complicated. Take out the paddles before returning the already-braided kozunak to the pan. Do not forget that dough with sugar burns earlier – set light crust and switch off the machine's baking earlier. You put in more effort for twice less product, but still, if you do not have an oven or a second pan for the machine, this is also an option. A bright holiday and may it be sweet for you. Distribution of the file is free with citation of the source: https://www.facebook.com/denislav.dimitrov.14 http://kozunak.top And do not forget to share how your kozunaks turned out! Denislav Dimitrov – Denyo

--- Козуначени кифлички / Kozunak buns --- 23 August, 2017 5:20 PM

Required products:

4 eggs + 1 yolk 360 g sugar 300 ml fresh milk, slightly warmed 1 tbsp vanilla essence grated zest of 1 lemon 2 tsp lemon juice 1 kg to 1.2 kg flour, sifted a pinch of salt 11 g dry yeast 80 g butter, melted 80 ml oil

For the filling: 8 tsp rosehip jam 8 tsp orange-peel preserve (or preferred homemade jam) 8 pieces of lokum (Turkish delight) 100 g walnuts, lightly toasted

For the glaze: 1 egg white, beaten to stiff peaks sugar crystals for sprinkling

Method of preparation:

In the bread maker container, with the lid open and the "Dough" program activated, we add the eggs, sugar, fresh milk, vanilla, lemon zest and lemon juice and let them beat well for 3-4 minutes. To part of the sifted flour we add the salt and the dry yeast and start adding gradually to the egg mixture. We gradually add the rest of the flour too, until we get a firm smooth dough. We mix the melted butter and the oil and start adding the fat to the dough in parts, waiting after each addition for it to be fully absorbed by the dough - if it turns out very sticky, we add a little more flour - until a smooth dough that pulls away from the walls of the container on its own. We switch off the bread maker and start the "Dough" program again - now with the lid closed (mine lasts 90 minutes) and wait for the end of the program.

*** If the dough has not risen enough - it needs to have at least doubled its volume - we take out the container, cover with cling film or a cotton cloth and leave for 15-20 minutes in an oven preheated to 40C and SWITCHED OFF, or leave it in the bread maker, with the lid closed, for as long as needed (about another 30 minutes).

***The resulting quantity of dough is enough for 24 medium or 32 smaller buns.

We tip the now-risen dough onto an oiled work surface and divide into 3 (or 4) equal parts. We shape by hand (or roll out) from each part a round sheet about 1 cm thick and divide into 8 equal parts (cut crosswise :) and then crosswise again). At the base of each of the resulting triangles we place a little spoon of jam, preserve or lokum and a few walnut pieces and roll towards the tip into a tight little roll. We arrange the ready buns in a tray lined with baking paper at a distance from one another, cover with a cotton cloth and leave in a warm place to rise until they double in volume. Meanwhile we heat the oven to 180C or 160C with the fan. We brush the now-risen buns with beaten egg white and sprinkle with sugar crystals. We bake in an oven preheated to 180C or 160C with the fan for 10-15 minutes, or until golden brown. If we serve them warm, we are careful with the hot filling. The buns stay soft and fluffy over the following days ;)

From http://angellovescooking.blogspot.bg/2015/03/sweet-easter-buns.html

--- Козуначени мъфини / Kozunak muffins --- 23 August, 2017 5:19 PM

Required products: for 12 muffins and 1 medium-sized kozunak :)

For the dough: 3 large eggs + 1 yolk, lightly beaten 200 g sugar 200 g sour cream 60 g butter, melted 40 ml oil 1/2 tbsp freshly squeezed lemon juice 1 tbsp pure vanilla extract grated zest of 1 lemon 700-800 g sifted flour, plus more if needed a pinch of salt 10 g dry yeast (or 30 g (3/4 cube) fresh) fat for shaping

For the filling: 150-200 g rosehip jam 100 g coarsely chopped walnuts (or nuts of choice) 100 g raisins (or preferred dried fruit) 100 g chocolate baking drops (or chunks, or finely chopped chocolate)

For the glaze: 1 egg white, beaten to stiff peaks 2-3 tbsp pearl sugar 2-3 tbsp chocolate drops

Method of preparation: In the bread maker container we add the products one after another, after we have already activated the program - the lightly beaten eggs, the sugar, the sour cream, the melted butter and the oil - mixed beforehand, the lemon juice, the vanilla and the grated lemon zest, half of the flour, a pinch of salt and the dry yeast. We start the bread maker on the "Dough" program - my new one turned out to be 150 minutes. After the products mix we start adding the rest of the flour too, waiting after each addition for it to be absorbed by the mixture - until obtaining a soft dough that pulls away from the walls of the container on its own. A little more or a little less than the indicated quantity of flour may be needed - depending on the size of the eggs or the thickness of the cream... If the dough has not risen enough after the program finishes - it needs to at least double its volume - we leave it in the switched-on bread maker until it rises to the desired state, or we take out the container, cover with a clean cotton cloth and leave for 10-15 minutes in an oven preheated to 40-50 C and SWITCHED OFF. The resulting quantity of dough is enough for 12 muffins and 1 medium-sized kozunak - or 24 muffins (or 2 medium-sized kozunaks). I had decided to try to make muffins and something between a roll and a kozunak :) We grease in advance with baking spray or preferred fat the muffin form and one rectangular form for kozunak or cake and set aside. We preheat the oven to 40-50C. After the dough has risen enough, we tip it onto an oiled work surface (I use oil for greasing) and divide into two equal parts. One part we divide into 12 equal balls, and the other again into 2 equal parts. We stretch by hand each of the balls into a rectangular sheet with dimensions about 20-25 by 10-15, spread with 1/2 to 1 tsp rosehip jam, sprinkle with walnuts, raisins and chocolate drops and roll up into a roll. We twist each of the little rolls, tie into a knot and settle into the muffin tray, tucking the ends underneath. We leave the muffins for 15 minutes in the oven preheated to 40-50C to rise - or until they double their volume. We brush the risen muffins with egg white beaten to stiff peaks, pearl sugar and chocolate drops and return them to the oven. We switch the oven to 180C or 160C with the fan and bake at least about 25 minutes - or until a wooden skewer stuck into the middle of the muffin comes out dry, and after about the 20th minute we cover with aluminum foil so they do not scorch. We take the ready muffins out of the oven and leave for 4-5 minutes to cool with the tray on a rack, after which we take them out of the tray and optionally sprinkle lightly with powdered sugar.

From http://angellovescooking.blogspot.bg/2017/04/easter-bread-muffins.html