Kozunak and brioche buns

Ingredients
5 eggs
1 cup milk
1/2 cup sunflower oil
1 packet of fresh yeast - '25
14 et seq. of sugar
1/4 tsp salt
rind of 1 lemon (grated)
280 g delight
1/2 cup in small pieces ground walnuts
1 tbsp cocoa
1/2 cup raisins
sugar for sprinkling
flour - enough to make (a little over 1 kg)
Kozunak and brioche buns
Photo added on
Photo author
Zoritooo
Method
In a bowl put the yeast with a little salt and sugar and pour 1/2 cup warm milk. Stir and add the flour - to get thick slurries. Cover with towel and leave to rise. During this time, cut it into strips Turkish delight and zest of lemon. In a bowl put 3 eggs and 2 egg whites (both yolk pay in cup spreads kozunakste). Stir, add the sugar, milk, lemon peel, the oil and finally rise yeast. Add flour little by little as stirring. Subtract mixture of desktop and continue with kneading by adding flour. I dash (hit in the counter) testing at least 100 times - I know that from my grandmother. Thus, air in and the dough is made better. Interfere until bubbles appear on the surface. Put the dough in a bowl, wrapped with a cloth and leave to rise (to rise and double in size). The risen dough subtract oily plenty of counter and divide into 3 parts. Each break another 3 and oil hands (kozunak pastry is not sharpening) tousle to obtain strip. In one put delight in other raisins and the third the walnuts mixed with cocoa and a few drops of milk. Weave the strips of tile, put in cake pan, greased with broken egg yolk and sprinkle with sugar. Shaped kozunaks leave in a warm - again double the size. We put in a slightly heated oven. Bake at 150-170C. * By the same recipe and prepare brioche buns, but they put only delight. For muffins also divide all the dough into 3 parts. Each tousle hands thoroughly greased on top and with oiled hands. When the dough was well mixed or leavening is easy to handle. Of each round cut with a very sharp knife 9 triangles. Put pieces of Turkish delight in the wide part and roll.
Containers:
Difficulty
Average
Tested
3 users
Author
Evi4ka
24 Aug 2010

Comments

A buns how doing them, again with hands you? If you can give pictures to see how it works, otherwise you have to pick out! I ask because you write that brioche dough no sharpening. Excuse me, but this technology for the rolling of buns with hands do not know.

Hello, akva7. For muffins also divide all the dough into 3 parts. Each tousle hands thoroughly greased on top / with oiled hands /. When the dough was well mixed or leavening is easy to handle. Of each round cut with a very sharp knife 9 triangles. Put pieces of Turkish delight in the wide part and roll. The next time you prepare to make more pictures ... and I hope useful.

yeast is fresh, not dry it?

Hello, xevi. Mixing always use fresh yeast and binding at room temperature.

How flour poem - basically the

were received perfect cakes in the morning was not a trace of them :)

added portolakova crust and vanilla, and I did not delight and put jelly

How flour poem

little more than a kilogram somewhere + 200 g.

By looking at the pictures makes me freaking appetite. Soon I will take to do this recipe and I will write about the result and then will give his assessment.

Hello :) Thanks for the kind words. Now I begin to interfere cakes and adds new photos.

-For the first time I tried to do, but the croissants were received really great :)

I prepared the recipe successfully