Bulgarian Easter bread "Cozonac Veligdenska"

Description

Pleasure to present to you the Bulgarian Easter cakes. Bulgarians bake their bread in the form of a twisted cake, but proponents of the traditional Easter cakes can cook cakes in a conventional form. Crumb the Cozonac is just incredible - gentle, airy, and very fragrant. Try it, it's very, very tasty!

Ingredients

Milk

125 ml
Water

125 ml
Sugar

125 g
Chicken egg

2 piece
Butter

100 g
Yeast

2 tsp
Liqueur

2 Tbsp
Orange zest

1 piece
Flour

600 g
Raisins

75 g
Candied

75 g
Yolk egg

1 piece

Cooking

Milk mix with water, heat the liquid until 38C and stir in 2 tablespoons sugar and dry yeast SAF-Moment. Stir and leave for 10 minutes, until foamy cap.

In the milk-yeast mixture, add the liqueur, eggs, melted butter, remaining sugar and orange zest

Gradually adding the sifted flour, knead a soft, slightly stick to hands dough. Put the dough in a bowl, cover with a tea towel and leave in a warm place to rise for 2 hours. The dough should rise 3 times! Be patient, the dough is very rich, therefore, the approach will be long.

Wash and dry the raisins. The dough lay on the table, slightly podpylenny flour

Stir in the raisins and candied fruit and a good ebonite dough. And now a very important caveat: the dough needs to "recapture", it needs to take it in hand and hit the table, the more times you do it - the airy cake. Good Bulgarian Housewives say that this should be done at least 100 times on the test needs to cause the air bubbles.

Divide the dough into 3-4 harness and weave braid. I wove a braid of 4 bundles. *From this amount of dough is obtained 2 rather big twisted bread, I cooked a half portion

He tried to photograph the process

But then I realized that the scheme will be much more informative than my pictures. First you cross two right and two left bundle, then two Central and back again the first step. To weave the braid, starting from the middle, then turn the cake and to do the same with the other half's hair.

The finished braid to transfer to the baking sheet and cover with a towel. leave for proofing for 30 minutes. Then to grease with a yolk with a spoon of milk and sprinkle with sugar. Bake for 30 minutes at T 180C.

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