Kozunak Yana

Submitted by enr on 03 Apr 2011
2 packets of dry yeast (4 and 1/2 tbsp)
1/2 cup sugar
7 cups flour
1 tsp salt
3 large eggs
1/2 cup butter (melted)
1 cup raisins (soaked in water and drained)
1/2 cup shreds delight (optional)
optional - vanilla, lemon zest
sesame seeds and almonds for sprinkling
Kozunak Yana
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In a small bowl mix the yeast with a pinch of sugar and 1 cup hot water. Leave aside it rise. During this time is measured flour sifted. Half of flour (3 and 1/2 cup) Mix in a large bowl with the remaining sugar and salt. Add to them already effervescent yeast and stir with a wooden spoon. Add 2 eggs, melted butter and 1 cup hot water. Stir until evenly mixed. Then gradually add the remaining flour and (3 1/2 cup) and stir until the dough begins to separate from the court. Remove from the bowl on floured surface and knead until smooth (about 8 minutes). Place in a large greased container, cover with kitchen cellophane and leave in a warm place to rise until the volume has doubled - about an hour - hour and a half. Remove the dough, add a kneading previously soaked and drained raisins and delight pieces may still be left to rise for about 30 minutes, maybe straight to move to the next step, as I did myself. Divide dough into 3 parts (or 4, maybe 6 optional), form balls with greased hands on a floured surface (or baking paper) make wicks, stick with pinched at one end and tangling shallow at the end again jamming engagement. Place in well-greased pan (I used a cake pan - it put two braids, plus in a smaller pan put on a shallow baking paper). The third egg mix in a small bowl and plenty of it Spread the kozunak, allow 5-10 minutes of warm and again smeared with egg, sprinkle top with almonds and sesame. Bake in preheated oven at 190 C for about half an hour or until ready and getting the desired tan, according to your taste. * Optional on the butter may be added 2 tbsp pork lard, maybe instead of butter to be made with sunflower oil.
4 users
03 Apr 2011


Very nice recipe - will try in the near future! :) If you use fresh yeast - 1 cube (42d) will it be enough?

Miroslava, I'm glad you liked it, I hope you become good and the cake! :) Well, I dry I've only rules, but here is some information: A cube of yeast alive 42d equals 14d dry yeast. (1 again. Dry yeast is from 7d) So should signal. Kneaded the dough, if you feel that it no longer takes flour, leave it to me remained 3-4 tablespoons flour.

Congratulations! Good looks and certainly very tasty. In favorites.

Great photos! It seems such a cuddly. Bravo!

Thank you very much for the nice comments! :) We liked it a lot, so I decided to share the recipe with you.

Very nice recipe-test it (only sugar seemed a little and increased the proportion of 1 cup ) A big thanks to the source.

I am very happy! And bravo to you, you try it! :) Of course, sugar can be adjusted according to taste :)

I read, but I certainly know - 3 the cake you get from these products?

I did 3 because of more divided dough balls with a smaller size, two braids wrapped around the cake pan (and get one round cake) and the third put in a smaller pan. Otherwise recipe for a cake, but a longer and more :) Oh, I forgot-than cakes made from this dough and 2 mini muffins for my husband who went to work and could not wait to get ready cakes, so for it baked in the beginning quickly take them for breakfast :) but I have not photographed .. With brioche dough can improvise much :) Good luck!

It worked you very nice!

Very well you received the cake. I also tried it but I do not get much better maybe because I do first cake, but will try again, this time will put more sugar, I think is very little in this recipe and would not it be better instead of water milk, most recipes for bakery dough with milk what you say ...

A little while ago and took them already cut one :) It is really delicious. I soaked raisins in water with rum flavor, I added the sheet of one lemon and one orange mixed with 1 packet of vanilla and delight. Me too I see a little sugar and it doubled it and honestly can also be added. The next time will be 1, 5h. h sugar

great is tozha is our cake this year, and I think in the future. joyous celebration

If is zamesi dough and put in frizera (ea ready before praznika) dali will get kozunaka?

It was very successful! Added double sugar and Peko 160 ° C for 50 min. The recipe is no mistake!