SERVINGS: 12

Bulgarian Easter Bread Kozuna

prep time:

25 MINS

cook time:

35 MINS

total time:

1 HR

Sweet Traditional Bulgarian Easter Bread Kozunak, stringy texture and amazing flavor.

https://cookinglsl.com/bulgarian-easter-bread-kozunak/

This is my own photo of the bread I made. I did not put it in a bread pan but on a cookie sheet instead and I forgot to add the sugar on top. Still I thought it was really yummy. My family didn't love it, but I did! Has a great lemon flavor to it and tastes like a sweet bread. It is easy to make as well, just takes time. The other photo below is off the website. 

INGREDIENTS

Bread:

•  2 1/4 tsp dry yeast
•  1 cup lukewarm milk
•  3/4 cup sugar
•  3 eggs minus 1 egg yolk
•  2 tsp vanilla extract
•  zest from 1 medium lemon
•  1 tsp lemon juice
•  1/2 cup vegetable oil — (or melted butter, I prefer oil)    I used melted butter as well         
•  4 1/2 cups flour
•  1/4 tsp salt

Egg wash:

•  1 egg yolk
•  1 tbsp cold milk
•  1 tbsp vegetable oil

Topping:

•  2 tbsp sugar

INSTRUCTIONS

1. In a small bowl combine dry yeast, 1/2 cup of the milk and 1 tbsp sugar. Cover and set a side for 10 minutes.
2. In a large bowl, sift flour and add in salt.Set a side.
3. In a bowl (you can use a stand mixer) whisk together sugar and eggs, until sugar is dissolved. Add vanilla and then milk. Add half of the oil. Mix to combine. Add in yeast and milk mixture and whisk to combine. Add 1/2 of the flour and mix until well combined.
4. At this time you can add the lemon juice and lemon zest.
5. Gradually add the rest of the flour, mixing jus until combined (I use my Kitchen Aid Stand Mixer with the dough hook of speed 4-6). Add the remaining oil in 2-3 parts, mixing in between.
6. Dough should be soft and sticky.
7. Transfer dough to a large grades and floured bowl and cover with plastic wrap. Let the dough rise at a warm place, until it doubles its size. This may take between 2-5 hours, depending on the temperature, humidity and types of ingredients used.
8. Meanwhile prepare the egg wash for brushing the bread by whisking together 1 egg yolk, 1 tbsp milk and 1 tbsp oil. Keep in the fridge.
9. Preheat oven to 375 F (190 C). Oil and flour a 9x5 in loaf pan. Set a side. I just put mine on a cookie sheet and it spread wide. I thought that was great.
10. Once the dough rises, transfer to a generously floured working surface. Divide dough into 3 equal parts. Form balls, then roll into logs. Make a braid out of the dough. Transfer to loaf pan. Cover and let it rest for 15 more minutes.
11. Brush bread with de wash and top wit a generous amount of sugar.
12. Bake at 375 F (190 C) for 10 minutes, then reduce temperature to 350 F (177 C) and bake for at least 20-30 more minutes, until the top of the bread is browned and toothpick inserted in the middle comes out clean.
13. Let bread cool inside the pan for 10 minutes. Transfer to a cooling rack and let it cool completely.

course: BREADS

NUTRITION INFORMATION

Calories: 353, Fat: 12g, Saturated Fat: 9g, Cholesterol: 59mg, Sodium: 75mg, Potassium: 99mg, Carbohydrates: 51g, Fiber: 1g, Sugar: 15g, Protein: 7g, Vitamin A: 115%, Vitamin C: 0.2%, Calcium: 40%, Iron: 2.4%

Lemon Cookies with Toasted Coconut Frosting

Soft lemon cookies with toasted coconut frosting. You might want to make a double batch, these cookies always go quickly!

https://www.twopeasandtheirpod.com/lemon-cookies-with-toasted-coconut-frosting/

 

This is my own photo of 

the cookies I made 

This cookie is yummy. The cookie is like a shortbread cookie though, not soft. 

This is the picture off the recipe site

PREP TIME

10 minutes

SERVINGS

22 cookies

Ingredients

For the Lemon Cookies:

•  2 1/4 cups all-purpose flour
•  1/2 teaspoon baking powder
•  1/2 teaspoon salt
•  3/4 cup granulated sugar
•  2 tablespoons lemon zest (I used lime zest because that is what I had and then I added some extra lemon extract to the cookie batter)
•  1 cup unsalted butter at room temperature
•  1 large egg
•  1/2 teaspoon vanilla extract
•  1/2 teaspoon fresh lemon juice (I used lemon juice from the "jar")

For the Toasted Coconut Frosting:

•  1/2 cup unsalted butter at room temperature
•  2 cups confectioners' sugar
•  1 teaspoon coconut extract (I used extra extract for a stronger flavor)
•  1 tablespoon coconut milk or regular milk
•  1 cup toasted coconut for sprinkling on cookies

Instructions

1. Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg, vanilla, and fresh lemon juice. Mix until smooth.
5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
7. While the cookies are cooling, make the Toasted Coconut Frosting. In a standing mixer, mix together butter and sugar. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add coconut extract and coconut milk. Beat on medium speed for 1 minute or until frosting is smooth and creamy. You may need to add a little more sugar or coconut milk, depending on your desired consistency.
8. Frost the cooled cookies with the coconut frosting. Sprinkle toasted coconut on top of each frosted cookies.
9. Note-store cookies in an air-tight container on the counter for up to 2 days.