Easter kozunak

Submitted by enr on 19 Mar 2008
1 kg of flour
40 g yeast
8 eggs
300 ml milk
300 g sugar
pinch of salt
150-200 g butter
zest of 1 lemon
2 vanilla powder
1/3 cup raisins
1 yolk
50 g almonds
sugar for sprinkling
Easter kozunak
Photo added on
Photo author
Milk is heated with 2-3 tbsp of it mixed yeast, 2-3 tbsp flour and 1 tbsp sugar. The mixture is covered with a cloth and let it rise. Sift the flour twice in pre-warmed court - thus enter more air in it. Put flour in a large bowl in the middle is done well and add yeast effervescent, slightly beaten eggs, remaining milk, sugar, lemon zest, vanilla, salt and 100 g of melted butter. Blended into a smooth dough while kneading hands constantly immersed in fat. When the dough is prepared vesicles, is put in a greased bowl butter, covered with a towel and placed in a warm (28-30 C) for about 2 hours, until doubled in volume. The dough is kneaded again, adding the rest of the butter and allow to rise in the same conditions for another 2 hours. From the dough forms the kozunak - with 2, 3 or 4 rolls, is entangled or use baking tin. During shaping the raisins were added and again left to rise in a warm for 30-60 minutes. Finally coated with beaten egg yolk and sprinkle with almonds and sugar. Bake in a thoroughly oiled pan for 30-40 minutes at 175-180 ° C
Very difficult
5 users
19 Mar 2008


It is good to use fresh snow white grease and flour to add a raising agent.

And even better is to use a 50/50 oil and lard and yeast other than raising agent is not necessary.

tastier than homemade cake will. I tried, but my grandmother and my mother are better :)

Bravo, Janson!

Last year I put the flour and raising agent in its ruined dough will see this year what with yeast :) I'll write again!

I also do it in this recipe for 5 years. I found her in a newspaper, and then itself :) It is very tasty, really ..

Very tasty and fluffy cake get! Thank you! I put pieces of Turkish delight :)

For those who like me are foreign-180 * C = 355 * F :) Good luck!

Valentine Cozonac you, the picture is pretty scary! And certainly delicious;)

Hello Bozhidara! The cake you super! I did it for velukden and become super! Only it was not thread!

It is time to bake another cake yummy! All Swedes who have tried it love it :) I look forward to - his preparation!

Why the cake is not a thread? I have co-kneading machine, but the cake is good to be on a string and not as a cake! Otherwise, and I get very tasty.

became great and thread, THANK YOU ....

Never put in braçnoto raising agent, at least for cakes-NO. Always intervene solely by hand if you want to become a thread, of course. In omeszhaneto hands are dipped in butter dough perturb ball again immersed hands and again perturb, dock depletes oil. Pomeçtenieto in which work must be with tº not less than 25-30ºS, dishes and all products must be warm, of course if you want cake thread, but it at all poloyeniya not this thread, not cake and experience:-) and vaobçte is a really difficult process, I personally yourself wasting a lot of nerves about their preparation, and my failures were not a ...

To make a thread depends on the flour, some of the flour is added nabohvateli, so you need to read contents of the flour. Cozonac done ONLY with yeast!

I do not know why there are 5 difficulty. My incredible happened. Thread and lightweight. Even the masters in the neighborhood praised me. This is my second cake that makes this recipe. Previous was 4-5 years ago but then I remember that was great

The difficulty is that intervene several times and rises 3 times to make thread and takes all day ... but worth

please tell me where I wanted another meal right if I add or spoil the cake?