Kozunak at the end

Preparation steps

• # The dough is made with a mixer # Put everything in a bowl: flour, bread, eggs, sugar, dissolved yeast in milk and start to knead the dough with spirals from the mixer, when it has already combined, start adding softened butter and continue to knead.
• You think long enough for about 10 minutes -
• Add dried fruit and lemon and orange peel (your choice) and continue to knead by adding that one tablespoon of oil. You will know that the dough is well kneaded when you see that it started to make threads during kneading ... that it is airy.
• Let it double in volume, and that takes a little longer - you know that sweet sourdough ferments a little longer.
• Remove from the pan and do not stir. So tear up the amount of dough and stretch it on the wick to braid the braid. This is an important part just so you don't knead the dough ... as if there are strings left, to keep it airy.
• Stir in the dough and let it rise again, coat with the egg yolks you prepared, sprinkle with granulated sugar (which I don’t have, and there wasn’t a cube of sugar to make myself according to Lela Rose’s instructions). I sprinkled with vanilla sugar and sliced ​​almonds. Bake it in a preheated oven at 180 degrees, and reduce the temperature for a few minutes. Always the crust on this kind of dough darkens a bit more while it is baked, or I bake for too long for fear that it will not remain oily ... it is a little harder to bake this kind of dough.
• Tip: in order for the dough not to rise in spirals, there is a solution for that as well: simply replace it ... put the one on the left side on the right - right on the left ... and you have no problem. it's for an ordinary mixer like I have ... unfortunately I don't have that big table ...
• I hope you see the threads ... so my dears, this is the recipe that at least we Macedonians like to make kozunak - and that it is on the threads,
• since we tripped the braids, pulling a little to the side - let's put it under the dough ...
• I collected this little kozunak in a bun because it was easy to work with ... I didn't have anything else inside the dough except mahleb, aaa - there was also the next lemon zest and the earliest ... so I allowed myself to knead it to make those wicks , and otherwise this recipe does not allow the dough to be further harassed, but matured and just torn..no way to work with it again ... pain brother - pain ..