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Macedonian Easter Bread Kozeenak

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Ingredients
  Bread flour 5 Pound (Less 2 Cups)
  Milk 3 Cup (48 tbs)
  Eggs 8
  Icing sugar 2 Cup (32 tbs)
  Dry yeast 2
  Butter 1⁄2 Pound
  Olive oil 2 Tablespoon
  Salt 1 Tablespoon
  Baking powder 2 Tablespoon
For topping
  Egg yolk 1
  Water 1 Tablespoon
  Sesame seeds 1 Teaspoon
Directions

Prepare yeast according to package directions.
Heat milk in saucepan until lukewarm, add butter and allow to melt.
Beat eggs in a large bowl, add sugar and beat well; add baking powder, mix well and pour over milk and butter; add yeast to milk mixture and stir.
Place flour in large bowl.
Make a well in the center; add salt and olive oil, add milk mixture and mix with your hand.
Knead dough for 20 minutes adding more flour if necessary.
Cover and let stand for one hour in warm place.
Punch down, cover and let stand for 1/2 hour.
Cut into 2 or 4 pieces.
Shape into small rounds, braids or oblongs and place in oiled baking pans.
Allow to rise for the third time for about 20 minutes.
Mix yolk and water for topping and brush top of bread, then sprinkle with sesame seeds.
Bake in a preheated oven for 1 hour at 325 degrees.
Individual buns may be made from this recipe.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
110 Minutes
Servings: 
6

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