- Bulgarian sweet bread Kozunak recipe - Balkan Food Recipes
Ingredients:
1 fresh yeast (40 g)
6 eggs
250 g sugar
200-230 ml of hot milk
2 bags (8 g) of Vanilla sugar (16 g)
1 kg wheat flour
1/2 tsp salt
200 ml butter
1 lemon
60 g raisins
Brushing and sprinkle:
1 egg
powdered sugar
First crumble the yeast into pieces.
Then pour some warm milk (not too hot and yet not cold; make it lukewarm), stir in a teaspoon of sugar and a little flour and leave in warm place to rise for about 20 minutes.
Depending on the heat this period can be a bit shorter or a bit longer.
After you’ve prepared the yeast, mix egg and sugar well and add warm milk and vanilla sugar.
Put the flour and salt in a separate bowl, make a hole and add the egg mixture and risen yeast.
Knead the dough and add melted butter gradually.
When the dough is smooth sprinkle it with flour.
Cover it with a cloth and leave in a warm place to rise (30 minutes and then punch down and let rise for 45 minutes).
When the volume is doubled add lemon zest and raisins.
Divide dough into two parts.
Make braid.
Put shaped dough in a higher baking dish greased with butter and leave to stand for 10 minutes.
Brush sweet bread with beaten egg and bake.
Oven should be preheated at 180°C (350°F).
Bake the bread for 40-50 minutes.
Once the dough is golden brown and easily separated – it’s done.
When it’s baked, pull Bulgarian sweet bread out and leave it covered with cloth for about 15 minutes before cutting it.
Chilled Kozunak sprinkle with powdered sugar and cut.
Saturday 29 February 2020
Sunday 9 February 2020
Bread roll by Nigel Slater.
- Bread roll recipes | Nigel Slater | Food | The Guardian
Soft rolls with feta and kefir
These rolls prove more slowly than usual because of the cold kefir.
Speed things up by using a warm bowl and by warming the flour in the oven for a few minutes before adding the yeast and liquid.
You will also need a rectangular baking dish or bread tin, approximately 25 x 16cm. Makes 6 rolls
plain flour 500g
fast-acting yeast 1.5 tsp
sea salt 0.5 tsp
kefir 200ml
olive oil 3 tbsp
warm water 100ml
feta cheese 200g
rosemary 3 bushy sprigs
thyme 5 bushy sprigs
To finish:
olive oil a little
thyme and rosemary a few sprigs
Put the flour (500g), yeast (1.5tsp) and salt (0.5tsp) in a large, warm mixing bowl.
Put the kefir (200ml) in a jug, add the olive oil (3tbsp) and the warm water (100ml) and stir well.
Combine the kefir mixture and flour with a wooden spoon or your hands and mix until you have a soft and slightly sticky dough.
Crumble the feta (200g) into a small bowl.
Remove the leaves from the rosemary and thyme and finely chop them to give you 1.5tbsp, and add to the crumbled cheese.
If you are making the dough by hand, tip on to a floured board and knead the cheese and herbs into it.
If you prefer the easy way, use a food mixer fitted with a dough hook to knead the cheese and herbs into the dough.
Continue kneading for a couple of minutes, adding a little more flour if necessary to stop it sticking, then put the dough back in its bowl, cover with a clean, warm cloth and put it in a warm place.
Leave the dough in peace until it has risen to almost twice its original size.
Line a deep-sided baking tin with a piece of baking parchment.
Cut the dough into 6 equal pieces then shape each one into a round bun.
Place the buns in the baking tin, three down each side, then return to the warm place, cover with the cloth and leave for about 30 minutes, until nicely risen and touching one another.
Set the oven at 220C/gas mark 8.
Toss the herbs in the olive oil and scatter them over the rolls then bake for about 20 minutes, until lightly golden brown.
Soft rolls with feta and kefir
These rolls prove more slowly than usual because of the cold kefir.
Speed things up by using a warm bowl and by warming the flour in the oven for a few minutes before adding the yeast and liquid.
You will also need a rectangular baking dish or bread tin, approximately 25 x 16cm. Makes 6 rolls
plain flour 500g
fast-acting yeast 1.5 tsp
sea salt 0.5 tsp
kefir 200ml
olive oil 3 tbsp
warm water 100ml
feta cheese 200g
rosemary 3 bushy sprigs
thyme 5 bushy sprigs
To finish:
olive oil a little
thyme and rosemary a few sprigs
Put the flour (500g), yeast (1.5tsp) and salt (0.5tsp) in a large, warm mixing bowl.
Put the kefir (200ml) in a jug, add the olive oil (3tbsp) and the warm water (100ml) and stir well.
Combine the kefir mixture and flour with a wooden spoon or your hands and mix until you have a soft and slightly sticky dough.
Crumble the feta (200g) into a small bowl.
Remove the leaves from the rosemary and thyme and finely chop them to give you 1.5tbsp, and add to the crumbled cheese.
If you are making the dough by hand, tip on to a floured board and knead the cheese and herbs into it.
If you prefer the easy way, use a food mixer fitted with a dough hook to knead the cheese and herbs into the dough.
Continue kneading for a couple of minutes, adding a little more flour if necessary to stop it sticking, then put the dough back in its bowl, cover with a clean, warm cloth and put it in a warm place.
Leave the dough in peace until it has risen to almost twice its original size.
Line a deep-sided baking tin with a piece of baking parchment.
Cut the dough into 6 equal pieces then shape each one into a round bun.
Place the buns in the baking tin, three down each side, then return to the warm place, cover with the cloth and leave for about 30 minutes, until nicely risen and touching one another.
Set the oven at 220C/gas mark 8.
Toss the herbs in the olive oil and scatter them over the rolls then bake for about 20 minutes, until lightly golden brown.
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