Kozunak roll Mina

Submitted by enr on 01 Apr 2011
# For the dough:
250 ml milk
2 eggs + 1 egg white
110 g sugar
40 g melted butter + 25 ml sunflower oil
pinch of salt
1 capsule essence rum
vanilla sugar lemon flavor
1/2 capsule lemon essence
30 g fresh yeast
680 g flour
# For the filling:
60 g large raisins
1/2 cup coarsely chopped walnuts
jam strawberries and blueberries
Kozunak roll Mina
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Knead the dough is made in the bread machine. kneaded dough in the bread machine, the fast program use only kneading cycle, as do once run again. This program agitators began to interfere immediately, without breaks. Furthermore, the container is heated slightly and when finished and the second kneading, unplug the machine and leave the dough to rise in a heated container. In half of the milk (slightly warmed) poured some sugar and stir to dissolve. In the other half (also slightly warmed) opened the yeast. I added halves milk container. Follow eggs - slightly broken, pinch of salt, essences and about 500 g sifted flour. I run the machine and add flour until it forms a tight ball, not to dab under agitators but the dough should still be more mekichko of such a pita. Begin adding the fat portions, spoon by spoon until the dough is taken. Let the dough to rise in a warm and turn off the machine until it doubles in volume. When this happened it took with oiled hands and I shaped rectangular sheet of an oiled surface. Spreads very thin with blueberry jam - no more than 5-6 tsp sprinkled with the walnuts and raisins. Rolled on the long side. Cut with scissors a piece about 1.5 cm from the edge of the roll and put it lying in the tray. So cut it any further and sequenced as a tile on the front. Before I started shaping the risen disc of dough turned on the oven to warm to 50 C. As finished layout January turned off and it put two trays kozunakste it rest until doubled in volume. Then spread with whipped with 1-2 tbsp sunflower oil yolk, sprinkled sugar, roll back in the oven to bake at 160 degrees. Watch very carefully when it will begin to redden and when it does cover them with aluminum foil, not to toast on top.
1 user
01 Apr 2011


I loved the recipe. Will surely try for Easter! Thanks!

Looks great! Goes to favorites. :)

my products are the same, but the weights are different depending on the size of the machine. I put everything together in a container without oil and turned kneading. Then I added the oil and in the manner described. Cool air and mekichko dough pulled. I made two kozunacheta one with jam and walnuts, the other only with raisins *Jumbo*.

recipe my bait very interesting, but I have no bread machine. If the dough can be mixtures of hand?

dough can knead by hand, but working in a warm room and no flow. Sift the flour 2 times more air to enter the device to be more air and fluffy.

akva, many thanks for the quick and detailed response!