Brioche (little kozunak buns) with yogurt
Soft brioche buns enriched with yogurt and orange zest, shaped and optionally filled (the author used pieces of Easter chocolate eggs).
š½ļø Makes 9
Ingredients
| 500 g | flour |
| 12.5 g | fresh yeast |
| 150 g | yogurt |
| 100 ml | warm milk |
| 2 | eggs (one yolk reserved for brushing) |
| 70 g butter / 60 ml oil | melted butter or oil |
| 80 g | sugar (may be increased to 100 g) |
| 1 packet | baking powder |
| 1/2 | zest of organic orange |
| ā | optional filling (e.g. chocolate pieces) |
Instructions
- Dissolve the yeast with a tablespoon of sugar or honey in the warm milk and wait briefly for it to activate. Add the remaining ingredients and the flour in portions, kneading to a soft, smooth dough. Cover and leave in a warm place to rise until doubled.
- Divide the risen dough into equal parts (nine in the author's case), which are shaped into the desired brioche form (or form/braid a single brioche/kozunak) with the optional filling. (The author rolled these into long, narrow strips, placed the filling along the whole length, sealed the ends, elongated them with the fingers, folded in two, twisted and finally coiled into a snail shape.)
- Arrange on a baking tray lined with baking paper and leave to rise, then brush with the yolk thinned with a few drops of milk, water or oil and sprinkle with crystal/granulated sugar or anything else desired.
- Bake in an unheated oven at 180Ā°C, and towards the end at 190Ā°C.