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Kosuniak Easter Bread

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Description Edit

Macedonian Easter bread

Ingredients Edit

Directions Edit

  1. Heat oven to 200 °F and shut off.
  2. Measure 10 cups flour in a large shallow pan; push to sides to leave a hole in centre.
  3. In a small saucepan mix 2 cups milk, 2 cups sugar and lemon rind. Warm to melt sugar.
  4. In a large bowl, prepare yeast by mixing 4 tsp sugar with 1½ cups warm water, sprinkle yeast on top, cover and set aside.
  5. Add butter to milk mixture, stir.
  6. Beat eggs with electric mixer for 2 minutes, add to milk mixture and stir.
  7. Begin to mix dough by pouring ½ of milk mixture into the centre of the flour, bringing in flour from all sides by hand; continue adding remaining liquid.
  8. Stir yeast and add to dough, mixing with hand as before.
  9. Keep dough soft, use both hands and add about 1 cup flour.
  10. Knead slightly and turn out on heavily floured table.
  11. Knead for about 10 minutes, then cut slashes with a knife in several places (this allows more air to get in dough)
  12. Add about 2 cups more of flour, kneading as you work.
  13. Cut through twice more while kneading about 5 minutes longer. Total kneading time is about 10 to 15 minutes.
  14. Use 4 tablespoons reserved butter when called for hereafter.
  15. Lightly grease a warm roasting pan with butter.
  16. Lightly grease a clean table top and turn dough once so that all is lightly covered with butter.
  17. Place greased dough in pan; butter top with fingertips, so that no crust will form.
  18. Cover with cloth and let rise 1 to 1½ hours in warmed oven.
  19. Butter 4 loaf pans.
  20. Turn dough onto buttered table and cut into 12 equal strips, 3 at a time, about 9 inches long and 2 inches in diameter.
  21. Twirl slightly, braid and tuck ends under and place in loaf pans.
  22. Pat evenly on top and touch with butter.
  23. Cover and let rise 1 hour until double in bulk in oven.
  24. Remove from oven and heat oven to 300 °F.
  25. Beat 1 egg and brush loaves; sprinkle with sesame seeds, bake for 1 hour.
  26. Loaves should be light brown on bottom, and deep brown on top.
  27. When making a double recipe divide into two parts after mixing together all ingredients and before kneading to make baking easier.

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