Български
TEHRA, IREKS ... and the BREAD
(0) Your basket is empty Order online

Kozunak roll

Kozunak roll

Every year on Easter holidays we are surrounded by the aroma of delicious kozunaci. This year, we have prepared a recipe for Kozunak rolls with TEHRA flour for kozunaci. 

 

You can order the flour here

Recipe:

FLOUR FOR KOZUNAK           1000 g

Sugar                                    250 g

Eggs                                      4 pcs 

Milk                                       300-350 ml

Yeast                                     60 g (1 and 1/2 cube of fresh yeast)

Butter                                    100 g 

Lemon                                    1 pc 

Vanilla                                    2 pcs 

Pinch of salt

Custom filling

 

Method: 

Dissolve the yeast in a 100 ml milk, add ½ tsp. sugar and the flour until a mixture with a loose consistency (such as boza) is obtained. Allow to proof at a warm temperature for about 30 minutes. During this time the eggs are mixed with the remaining sugar. Melt the butter in a pan. In a large enough pot the flour is sifted. In the middle, a center is formed into which the milk, the eggs, the butter, the grated peel of lemon and the vanilla are added and mixed until a smooth dough is obtained. Finish the dough with oil, cover with a bowl or foil and leave to proof at a warm temperature (about 30 - 35°C) for about 30 minutes. Then, divide the dough into 4 pieces, cover with a little oil and leave to proof again at a warm temperature for 20 minutes.

Each piece is rolled out and the desired filling is added and spread and then rolled. Put the rolls in a greased form or pan and leave them to proof again at 30 - 35°C for about 40 - 50 minutes. Before baking, the rolls are greased with a mixed egg and sprinkled with sugar. Place in a pre-heated oven at 200°C and cook at 170 - 180°C for about 45 - 50 minutes depending on their size.