Brioche buns and kozunaks 2011

Submitted by enr on 13 Apr 2011
3 eggs (2 for 1 dough and spreads)
250 ml lukewarm milk
2 tbsp yogurt
1/3 cup sugar
25 g fresh yeast
1/2 tsp sea salt (powdered)
60 ml butter (melted)
60 ml sunflower oil
800 g of flour (you may need to add more until a nice tight dough)
essence of your choice
brown sugar for sprinkling kozunakste
filling of your choice
Brioche buns and kozunaks 2011
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Lady from which I took the recipe is kozunakste rules in bread machine (ie, kneading and rising), however, I Messina hand. Kneading takes about half an hour, then the dough must rest for at least 1 hour, maybe two, to double the volume. After shaping the buns or kozunaks, leave to rise again, but not more than half an hour. Filling you of your choice, and perhaps natural. I used homemade strawberry jam for the croissants (half of dough made buns, and the remaining 2 knit the kozunak) and a mixture of ground walnuts, natural cocoa and brown sugar for kozunakste. emsheeting yeast in the milk, 1 tbsp sugar and 1 tbsp flour. Leave her effervescent, possibly somewhere warmer. During this time sifting flour and sea salt. Beat eggs with sugar, add the fragrance you have chosen (I used lemon juice, half a bottle). Mix melted butter with the oil. Pour the flour into a large pan, doing well in the middle, where pour eggs, yeast and begin to knead. When you add up all in one place, you start little by little to add fat and to * insert * in kneading dough cool. You may need to add more flour to get you tight dough. I think that I am going about 1 kg total. Turn dough with fresh foil and leave to rise in a warm place until doubled in volume (hour, hour and a half, maybe two to take). I have a program for rising to 40 degrees in the oven and used it - very convenient! When the dough is ready for shaping, divide him a few balls that will work individually. If you will make buns, Roll the dough into a square (or at least approximately), slicing isosceles triangles and basically putting less than the chosen filling - I put 1-2 of strawberry jam. Turn from the base to the top, taking care to be tight. Arrange on a tray covered with baking paper. Put the full tray back in the oven to re-proofer, this time finished, buns. If you will shape kozunaks, again boring, but rectangles - 1 kozunak you need 3 rectangle. Sprinkle stuffing (I used the cocoa mixture) in the middle and rolled up. Three rolls tangled braid and again place in baking tin, covered with paper towels and to rise. Once you are satisfied swollen * * kozunakste and muffins, then coat them with egg beaten with a few drops of sunflower oil. Finally, sprinkle with brown sugar and bake at one level below the middle or slightly down 180 degrees. When the kozunak your nice tanned, it's ready (if your oven is in order) if you suspect that the kozunak can burn above can cover it with aluminum foil). Do not make the mistake of removing finished kozunaks the forms before they are completely cooled down - wait patiently.
2 users
13 Apr 2011


recipe I liked, sprinkle with brown sugar is very ideological. This picture shows that have received very well!

This for a sprinkling of brown sugar I had not thought. It is ideological.

The brown sugar gives a nice tan and caramel flavor of the crust of the cake :)

Very nice recipe! Delicious and very mekichki buns were received.