Bulgarian Easter Bread! KOZUNAK With CARAMEL- Step By Step!

Bulgarian Easter Bread! KOZUNAK With CARAMEL- Step By Step! You can do it! This Kozunak, is sweet yeast bread – cotton-soft, sugar-crusted, stuffed with caramel, vanilla, rum flavour, and lemon zest. Incredibly Delicious! You will Love it! . . . INGREDIENDS All ingredients must be at room temperature! 500g quality plain flour (sifted 2 times) + (30g extra if need) 125ml lukewarm whole milk 7g fast-action dried yeast 3 eggs 100g white sugar 30ml sunflower oil 70g butter 1 teaspoon vanilla bean paste Zest from 1 lemon 1 tablespoon rum pinch of salt 30g Carnation caramel For decoration 1 egg white for brushing sugar sliced almonds ................................................................................ In a bowl mix together: 125ml lukewarm whole milk 7g fast-action dried yeast 1 teaspoon sugar from the whole quantity 1 teaspoon flour from the whole quantity Stir to dissolve the yeast and leave it for 10 minutes. Meanwhile, beat 3 eggs with 100g of sugar. Add 30ml sunflower oil 1 teaspoon vanilla bean paste Zest from 1 lemon 1 tablespoon rum Mix well Set aside In the bowl have 500g quality plain flour sifted 2 times Pinch of salt Pour the egg mixture Add the yeast mixture, has bubbles - means that it works Mix well Sprinkle the table with extra flour and on the dough because it's sticky. Knead it for about 5-6 minutes. Knead it until is smooth, soft and lightly sticky. This is what it should look like (check the video) The next step is very important! 70g unsalted butter at room temperature - Stretch the dough and grease with butter. Knead it to absorb the butter. For 1-2 minutes. See haw I do it (check the video) Then again grease with butter. And repeat all the process. Until you finish the butter and the dough is soft, elastic and smooth. The secret of the good dough Is the the way how you knead it. The more it stretches, the more threads will form. Knead gently and try not to tear its structure. It can take more than 15min. Preheat the oven to 30°C without Fan. It's done, soft and very smooth. Place it in a large oiled bowl. Cover and move it in the oven. Turn off the oven, and leave it inside for 1 hour. After 1 hour the dough is double in size. And so nice. Divide it into 4 balls. If you want them to be the same size, use a scale. Roll out the dough into long wicks about 50cm. Brush with caramel and close it. (check the video) You can use another filling - chocolate, raisins. I recommend trying this option, this Kozunak is delicious. Make all balls in the same way. Now each wick must be twisted by rotating both ends in two different directions. We start knitting the dough. (check the video) Preheat the oven to 30°C without Fan. Brush a 23cm cake tin with butter. Place it in the centre. Cover with foil, but do not tighten it. Move it in the oven. Turn off the oven, and leave it inside for 1 hour. After 1 hour Preheat the oven to 220°C without Fan. Pour boiling water into a metal or cast iron baking pan/dish, and place it on the bottom oven rack. Brush with beaten egg white. Sprinkle with wet sugar. Sprinkle with sliced almonds. Bake for about 40 minutes First 7-8 minutes bake at 220°C Then reduce the temperature to 175°C and place a free sheet of aluminium kitchen foil on top. The last 10 minutes remove the foil. #recipe #Kozunak #bread #easter #brioche If you liked this video, you can help in the development of the channel: ♾️ Share the recipe with your friends and leave comments! ♾️ Subscribe to my YouTube channel and press the bell 🔔 icon so you don't miss a new video! ‪@IvankasKitchen‬ I will be glad for your support and communication ❤️ Thank you!