19132 recipes
Shopping List 
add
Print Empty list
Kozunak and brioche buns
Verified recipe!Rating: 10
Difficulty: Average
Verified by 3 users verified
see full size
Added by tcip
Photo 1716 ... 21
Ingredients
  • Add to shopping list5 eggs
  • Add to shopping list1 cup milk
  • Add to shopping list1/2 cup sunflower oil
  • Add to shopping list1 packet of fresh yeast - '25
  • Add to shopping list14 et seq. of sugar
  • Add to shopping list1/4 tsp salt
  • Add to shopping listrind of 1 lemon (grated)
  • Add to shopping list280 g delight
  • Add to shopping list1/2 cup in small pieces ground walnuts
  • Add to shopping list1 tbsp cocoa
  • Add to shopping list1/2 cup raisins
  • Add to shopping listsugar for sprinkling
  • Add to shopping listflour - enough to make (a little over 1 kg)
Preparation 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.
Published by by Evi4ka on 24 August 2010
More recipes for:
Similar recipes

# 13
tcip
[I cooked this]
I prepared the recipe successfully
[I cooked this]
20 Apr 2014
# 12
Diddka
[I cooked this]
-For the first time I tried to do, but the croissants were received really great :)
[I cooked this]
14 Jul 2013
# 11
Evi4ka
[Recipe author]
Hello :) Thanks for the kind words. Now I begin to interfere cakes and adds new photos. 23 Apr 2011
# 10
akva7
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. 17 Apr 2011
# 9
Zoritooo
[I cooked this]
little more than a kilogram somewhere + 200 g.17 Apr 2011
# 8
dorotti
How flour poem17 Apr 2011
# 7
Zoritooo
[I cooked this]
added portolakova crust and vanilla, and I did not delight and put jelly16 Apr 2011
# 6
Zoritooo
[I cooked this]
were received perfect cakes in the morning was not a trace of them :)
[I cooked this]
16 Apr 2011
# 5
Zoritooo
[I cooked this]
How flour poem - basically the15 Apr 2011
# 4
Evi4ka
[Recipe author]
Hello, xevi. Mixing always use fresh yeast and binding at room temperature. 26 Aug 2010
# 3
xevi
yeast is fresh, not dry it?26 Aug 2010
# 2
Evi4ka
[Recipe author]
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. 25 Aug 2010
# 1
akva7
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. 24 Aug 2010
Editor's pick

see recipes for

Main dishes with rice


This site is an official traslation of http://www.receptite.com made using Google Translate. © All rights reserved.