Kozunak Sweet Easter Buns
Soft, fluffy Easter kozunak buns filled with rosehip jam, orange-peel preserve, Turkish delight and toasted walnuts, glazed with egg white and sugar crystals.
Ingredients
| 4 | eggs plus 1 yolk | |
| 360 g | sugar | |
| 300 ml | fresh milk, lightly warmed | |
| 1 tbsp | 15 ml | vanilla essence |
| 1 | grated zest of 1 lemon | |
| 2 tsp | 10 ml | lemon juice |
| 1000-1200 g | flour, sifted | |
| ā | pinch of salt | |
| 11 g | dry yeast | |
| 80 g | butter, melted | |
| 80 ml | oil | |
| 8 tsp | 40 ml | rosehip jam (filling) |
| 8 tsp | 40 ml | orange-peel preserve (or preferred homemade preserve) (filling) |
| 8 | pieces of Turkish delight (filling) | |
| 100 g | walnuts, lightly toasted (filling) | |
| 1 | egg white, beaten to stiff peaks (glaze) | |
| ā | sugar crystals for sprinkling (glaze) |
Instructions
In the breadmaker container, with the lid open and the "Dough" program activated, add the eggs, sugar, fresh milk, vanilla, lemon zest and lemon juice, and leave them to beat well for 3-4 minutes. To part of the sifted flour, add the salt and dry yeast and start adding gradually to the egg mixture. Gradually add the rest of the flour too, until you get a firm, smooth dough. Mix the melted butter and the oil and start adding the fat to the dough in portions, waiting after each addition for it to be fully absorbed by the dough - if it turns out very sticky, add a little more flour - until you have a smooth dough that pulls away from the sides of the container on its own. Turn off the breadmaker and start the "Dough" program again - now with the lid closed (mine runs 90 minutes) and wait for the end of the program. *** If the dough has not risen enough - it needs to at least double in volume - take out the container, cover with cling film or a cotton cloth and leave for 15-20 minutes in an oven preheated to 40Ā°C and TURNED OFF, or leave it in the breadmaker with the lid closed for as long as needed (about another 30 minutes). *** The resulting amount of dough is enough for 24 medium or 32 smaller buns. Tip the risen dough onto a greased work surface and divide it into 3 (or 4) equal parts. Shape by hand (or roll out) each part into a round sheet about 1 cm thick and divide into 8 equal parts (cut crosswise, then crosswise again). At the base of each of the resulting triangles place a spoonful of jam, preserve or Turkish delight and a few walnut pieces and roll firmly towards the tip. Arrange the finished buns spaced apart in a tray lined with baking paper, cover with a cotton cloth and leave in a warm place to rise until they double in volume. Meanwhile, preheat the oven to 180Ā°C, or 160Ā°C with fan. Brush the risen buns with beaten egg white and sprinkle with sugar crystals. Bake in an oven preheated to 180Ā°C, or 160Ā°C with fan, for 10-15 minutes, or until golden brown. If serving warm, be careful with the hot filling. The buns stay soft and fluffy over the following days.