Kozunak with Lemonade (Vanya Djordjevich)
A sweet braided Bulgarian Easter kozunak leavened with fizzy lemonade, from Vanya Djordjevich's blog.
Ingredients
| 500 g | Flour |
| 200 ml | Fizzy lemonade |
| 3 | Eggs (1 yolk reserved for glazing) |
| 150 g | Sugar |
| 80 g | Butter, softened |
| 7 g | Dry yeast |
| 1 | Grated lemon zest |
| 1 | Vanilla |
| 1 pinch | Salt |
Instructions
(Reconstructed / classic proportions — the source had only a title, a photo of the finished braided kozunak, and a link to the original blog recipe; no ingredient list or method text was present.)
Bring all products to room temperature. In the breadmaker bucket combine the lemonade, lightly beaten eggs, sugar, softened butter, lemon zest and vanilla, then add the flour, put the salt in one corner and the yeast in the middle on top of the flour. Run the Dough cycle. Let the dough rise until doubled, even if the cycle has finished (sweet dough rises slowly). Turn the risen dough out, divide into 3 parts, roll each into strands and braid; place in a greased, floured baking tin and let rise in a warm place until almost doubled. Brush the risen kozunak with the reserved egg yolk beaten with a few drops of milk, sprinkle with sugar (and pearl sugar or almonds if desired) and bake in an oven preheated to about 180 C until golden and a skewer comes out clean, roughly 30-40 minutes.
For the exact original quantities and method, see the source blog link.