This was a big bread. The dough ended up growing an oozing everywhere when I placed it in a warm place and I had to throw some dough out. Even with all that, it was still a big bread.
- Recipe chosen for kozinjak
- Cooking method: Oven
- Faithfulness to recipe: Yes, except I didn’t use yellow food colouring which was optional.
- Met expectations? Partially. The dough was runnier than I expected and I couldn’t create a nice shape. I was wary of adding more flour lest the bread turn out too dry. In fact the bread tasted very similar to an Italian panettone. I googled this and in fact, yes, this Macedonian kozinjak is similar to panettone.
- Would cook again? Not sure. I had thought the bread would be more like the Hungarian kalacs.
- The taste test rated on a score of 5: 4. My husband would have rated it a 5 because he loves panettone.
(I baked with only half of the ingredients and used less yeast)
Sponge (yeast mix)
- 3/4 cup (185ml) full cream milk
- 3 tablespoons (6 x 7g sachets) dry yeast (I only used 2 sachets and the rise was fine)
- 1 teaspoon (12g) caster sugar
- 1 tablespoon (6g) plain flour
- 6 large eggs, room temperature
- 1 1/3 cup (250g) caster sugar
- 2/3 cup (150ml) vegetable oil, plus extra for greasing
- 1 1/4 cup (310ml) full cream milk, room temperature
- 1 tablespoon (8g) vanillin sugar
- Zest of 1 lemon
- 10 cups (1kg) white bread flour (‘00’/strong flour), sifted, plus extra for dusting
- 3 drops yellow food colouring (optional)
- 250g raisins
- 1 organic or free-range egg, lightly whisked for brushing
- Sesame seeds for sprinkling
Detailed instructions including some photographs of the dough shaping are available from the recipe I used.