2.5 dl full or semi-skimmed milk
2 dl caster sugar
1 kg strong white flour
14 g dried yeast (2 sachets)
4 large eggs
150 g butter (or 1 dl grapeseed oil and 50 g butter)
the zest from 1 lemon
0.25 tsp vanilla extract
1 tbsp dark rum
1 whipped up egg and pearl sugar or flaked almonds for decoration
- Warm up the milk to about 40 degrees C. Stir in 0.5 dl sugar.
- Mix well 2-3 dl of the flour with the yeast. Then add to the milk and sugar, stir in well to get a thick paste, then cover and place in a warm spot to rise.
- In the meat time, melt the butter, whisk the eggs and the sugar white and fluffy, then slowly add two-thirds of the butter, while continuing whisking.
- Add the lemon zest, vanilla and rum and mix in well.
- By now the yeast paste should have risen quite a bit. Add the egg mixture to it, and then slowly add the remaining flour and work into a dough. Add the remainder of the butter towards the end.
- Now cover the dough and place in a warm place to rise a second time for about 1 h or until it doubles it's size.
- When the dough is done, knead it, divide in pieces and make the kozunatzi.
- Traditionally it is done as a loaf in a tin or made into a plait.
- My Mum usually does a roll with a filling. Roll out the dough to a thickness of about 0.5 cm. Spread filling on top, then roll up and place on baking paper.
- Cover with a towel and leave to proof (rise a 3rd time) for 30 - 40 minutes somewhere warm.
- Preheat the oven to gas mark 3 (175 degrees C for electrical ovens). Brush the surface with the whisked up egg and sprinkle pearl sugar or flaked almonds. Bake in the middle until a nice golden brown colour has been achieved.
This morning we had some for breakfast and it was very nice. Most of the kozunatzi I sliced and froze, it'll last us well into the Summer for sure.