Kozunak with Rosewater and Pistachios
60% автентично · Bulgarian-Middle Eastern Fusion
A creative twist on Kozunak, incorporating the floral notes of rosewater and the nutty crunch of pistachios, offering a fragrant and slightly exotic variation on the classic sweet bread.
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Съставки
- All-purpose flour500g
- Milk150ml
- Granulated sugar150g
- Eggs3 large
- Butter, softened75g
- Active dry yeast7g
- Rosewater1 tbsp
- Salt1/2 tsp
- Pistachios, chopped75g
- Egg yolk, for brushing1
- Powdered sugar, for dustingoptional
Стъпки
- 1
Activate yeast in warm milk with a pinch of sugar. Let it bloom for 10 minutes.
- 2
In a large bowl, combine flour, remaining sugar, and salt.
- 3
In a separate bowl, beat eggs, add bloomed yeast mixture, and rosewater.
- 4
Add wet ingredients to dry ingredients, mixing until a shaggy dough forms. Gradually incorporate softened butter.
- 5
Knead the dough for 10-15 minutes until smooth and elastic. Knead in most of the chopped pistachios (reserve some for topping).
- 6
Place dough in a greased bowl, cover, and let rise in a warm place for 1.5-2 hours, or until doubled.
- 7
Punch down dough. Divide into 3 equal portions and roll into ropes.
- 8
Braid the ropes together. Place on a baking sheet lined with parchment paper.
- 9
Cover and let rise again for 45-60 minutes.
- 10
Preheat oven to 180°C (350°F). Brush the top with egg yolk and sprinkle with reserved pistachios.
- 11
Bake for 35-45 minutes until golden brown.
- 12
Cool on a wire rack. Dust with powdered sugar if desired.
