Kozunak Crafin
An Easter twist on Bulgarian kozunak shaped like a giant crescent-roll cruffin, layered with butter, nutmeg, dried cranberries and almonds.
Ingredients
| 350 g | flour | |
| 20 g | fresh yeast (or 7 g dry) | |
| 110 ml | fresh milk | |
| 80 g | sugar | |
| 1/2 tsp | 2.5 ml | salt |
| 1 | egg | |
| 2 | egg yolks | |
| 40 g | butter (melted) | |
| 120 g | butter (for spreading) | |
| 1 tsp | 5 ml | ground nutmeg |
| 200 g | dried cranberries (or raisins) | |
| 100 g | almond flakes (or any nuts) | |
| 1-2 pkg | vanilla sugar |
Instructions
- Have all the ingredients ready at room temperature.
- Dissolve the yeast with 1 tsp sugar in the warm milk and set the mixture in a warm place to froth up. Melt the butter (40 g). Beat the egg, egg yolks, sugar and vanilla sugar into a light, fluffy foam.
- Sift the flour into a bowl and make a well. Pour in the frothed yeast with the milk and the egg mixture, add the salt and stir. Add the melted butter and start kneading the dough. At first it will be sticky, but do not add flour. Knead for at least 10 minutes, until it stops sticking to your hands.
- Grease a bowl with melted butter, place the dough in it, lightly brush it with a little more butter and cover with cling film, then set it in a warm place free of drafts for 1-1.5 hours.
- Soak the dried cranberries/raisins in boiling water for 15 minutes, drain them in a sieve and pat dry with a paper towel. Lightly toast the almonds in a dry pan.
- After 1.5 hours the dough should have doubled in size.
- Divide the dough into 3 parts, guided by the size of your pan. Shape them into balls, cover with film and leave to rest for 10 minutes.
- Dust the work surface with flour and take out the first ball. Roll it into a very thin rectangular sheet. The dough should be semi-transparent but not tear. Brush the sheet with the softened butter (120 g).
- Sprinkle the dough with nutmeg, dried cranberries and almonds.
- Roll it up into a log, cover with film and set in a warm place. Do the same with the other two parts of dough.
- Cut the shaped logs lengthwise through the middle with a sharp knife, starting a few centimeters from the beginning.
- Coil half of the log into a spiral up to the seam.
- Coil the other half into a spiral too, then at the end lift it and place it on top of the first.
- Carefully transfer the kozunak crafin into the pan, cover with film and set in a warm place for 20 minutes to prove.
- Preheat the oven to 200 C and bake for 10 minutes. Then reduce to 180 C. Cover the pan with aluminum foil for 10 minutes, then carefully remove it and continue baking for another 15 minutes. Cool completely in the pan.
- Dust the finished kozunak with powdered sugar.