1 kg of flour makes three large kozunaks! Grandma Pena’s recipe for the sweetest and fluffiest kozunak:

Of course, I wrote down the recipe, and the text begins: “1 kg of flour makes 3 large kosunaks.” And that’s right – you can mix up quite a lot of dough from the given amount of ingredients, which you can then divide into three (or more) parts and bake kosunaks for the whole family!

And Grandma Pena’s kozunak is a classic kozunak recipe – with eggs, fresh milk and enough sugar to melt in your mouth with sweetness! Write down the products and be sure to prepare them for the holiday:

Grandma Pena’s fur coat
Required products:
1 kg of type 400 flour
1 cube of fresh yeast
5 eggs
1 small cup of oil
1 small cup of melted butter (or lard)
200 g of sugar
a pinch of salt
300 ml of warm fresh milk
And also:

150 g of raisins
100 g of candied lemon or orange peel, and if you don’t have it, you can use grated peel
1 egg for spreading
Or:

thick jam/jam to taste
ground walnuts
Or:

Turkish delight and walnuts
Method of preparation:
First, activate the yeast in a small amount of milk, add a spoonful of sugar and a spoonful of flour.

Sift 3/4 of the flour (at least 2 times to allow air to enter) and make a well in the center. Sprinkle the flour around the well with a pinch of salt. Pour the activated yeast into the well, add the sugar, warm milk (pre-beaten with the egg) and start mixing, gradually scooping the flour from the walls of the “well”.

While kneading, add the melted butter mixed with olive oil (dip your hands in the fat). When the products have gathered into a ball, start adding the other 1/4 of the flour, making sure that the dough is not too hard (it should be like the soft part of an ear). You may not use all the flour.