Kozunak velikdensky, Easter

Filling may contain nuts, peanuts, poppy seeds, raisins, Turkish delight, fruit sugar (dried), fresh cottage cheese (this is usually prepared for Easter), cocoa, marmalade or combinations of these ingredients: walnuts and poppy seeds, nuts and cocoa, raisins with honey, sweet cheese and raisins, etc .

1. Pour warm milk into the bowl, add yeast, a tablespoon of sugar and two tablespoons of flour from the total amount, mix and leave for 15 minutes.

2. In a separate container, beat the egg, add the yolks, salt and the remaining sugar. Mix well.

3. Add the approaching sourdough to the egg mixture, mix.

4. Pour flour, vanillin, cardamom into a container for kneading dough, mix and make a recess.

Pour in the liquid ingredients and knead the dough, in the process add very soft butter (it can also be added in melted form immediately with liquid ingredients), then stir in vegetable oil.

Knead the dough until the dough becomes homogeneous and stops tearing.

5. Put the dough in a greased container, cover with a film and put it in a warm place for 2 hours, the dough should increase well in size.

6. Pour the dried fruits with boiling water, leave to swell.

Then drain and dry.

7. Grease the mold with oil and cover it with paper (I have a 24 cm shape).

8. Divide the dough that has come up into 2 equal parts, then each part into 3 more.

Round off the pieces and leave for 15 minutes.

9. Roll out each piece of dough into a long rectangle, and put dried fruits on it.

Then twist the rectangles with the filling into a tight roll.

Will get 6 rolls.

10. From the rolls, braid 2 pigtails and put them in a circle in a mold.

11. Remove the form with the dough in a warm place for 1.5 hours.

12. Grease the dough with egg yolk, sprinkle with sugar and chopped nuts.

13. Bake the kozunak at 180 degrees for about 30 minutes.

14. Let the finished cake cool down and get it out of the mold.

Bon appetit ! Cook with pleasure !