Caramel kozunak

Submitted by enr on 10 Mar 2010
1-1.3 kg flour (or as necessary)
250 ml milk
300 g sugar
14 g of dry yeast
8 eggs
200 g butter
1 tsp salt
rind of one lime ( lime), less than ordinary lemon and a little orange peel
3-4 vanilla
2 tbsp rum, cognac
yolk spreads
# For the topping:
1 cup brown sugar
1/2 tsp cinnamon
100 g raisins
3 tbsp cognac
1 cup In large pieces crushed nuts
50 g butter
In a bowl blurs 1/2 cup flour with milk until a poultice. Yeast blurs with 2 tbsp milk and 2 tbsp sugar and pour into flour mixture and milk. Leave aside until effervescent and form a sponge. In a large bowl or tray Sift flour twice with salt and vanilla. In the middle is done well, pour the egg yolks and whites separately. Add sugar, lemon and orange peel, rum and yeast mixture. Knead the dough, from time to time add a little of the melted the butter and knead until it is over the entire meal. Messi is about 30-40 minutes. Then the dough is beating about 100 times in the bar, turns well and leave in a warm place to rise for about an hour - hour and a half while doubling the volume. Knead lightly again carefully. Cognac heat slightly and put raisins in it. Remove from heat. Mix the walnuts, cinnamon and sugar in a bowl. The dough was divided into 20 equal pieces. Each piece is drawn and twisted, and then forms a kind of ball, uniting the two ends. Immersed in melted butter and walnut mixture. Arrange one layer balls and sprinkle half of pickled raisins. Pour a second order bead shaped the same way. Above shall be allocated the remaining walnut mixture, butter and raisins. Cover with Greased foil and leave to rise for about 50 minutes in a warm place. Bake in a preheated 190 C oven for 40 minutes.
Very difficult
0 users
10 Mar 2010


One of the basic rules of the cake is dough not to fight but to interfere, not to be cut with a knife and tear, but if the recipe is tested ...