Bulgarian Easter bread "Veligdenska Cozonac"

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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!

for Easter

Ingredients for Bulgarian Easter bread "Veligdenska Cozonac"

Step by step instruction of cooking Bulgarian Easter bread "Veligdenska Cozonac"

Шаг 1

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.

Шаг 2

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

Шаг 3

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.

Шаг 4

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

Шаг 5

Stir in the raisins and candied fruit and a good ebonite dough. And now a very important caveat: the dough needs to "recapture" to do this you need 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, the test must appear air bubbles.

Шаг 6

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

Шаг 7

He tried to photograph the process

Шаг 8

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.