INGREDIENTS
240ml lukewarm full-cream milk
21g instant dried yeast
765g bread flour, plus extra for dusting
180g caster sugar
½ tsp salt
3 tbsp mahlepi powder (found in Mediterranean delis)
Grated zest of 1 orange
Grated zest of 1 lemon
3 eggs
50ml vegetable oil
2 tsp vanilla bean paste or extract
50g unsalted butter, softened
1 egg yolk, for brushing
50g flaked almonds
METHOD
1. Combine 80ml of the milk with the yeast, 3 teaspoons of the flour and 1 teaspoon of the sugar. Mix to form a paste and set aside for 7–8 minutes or until it becomes light and frothy.
2. Combine the remaining flour and sugar with the salt, mahlepi, orange zest and lemon zest in the bowl of an electric mixer fitted with the dough hook attachment.
In a jug or separate bowl, combine the eggs, remaining milk, oil and vanilla. Pour the egg mixture into the dry ingredients, add the yeast mixture and butter and mix on low speed to form a rough dough.
3. Increase the speed to medium and knead for 4–5 minutes or until the dough completely pulls away from the side of the bowl. Tip the dough out onto your lightly floured bench and bring it together into a smooth ball.
You’ll know the dough has been kneaded enough when you stick your finger into it and the dough pushes back out.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for about 1–1 ½ hours or until doubled in size.
5. Line two large baking trays with baking paper or silicone baking mats. Knock back the risen dough by pressing down on it to knock out the air that’s trapped inside.
Divide the dough in half, cut each piece into three pieces and roll each piece into a log about 30cm (12 inches) long. Plait three logs together for each braided loaf so that you have two braided loaves.
Place each loaf on one of the baking trays and set aside in a warm place for a further 45–60 minutes, or until doubled in size.
6. Meanwhile, pre-heat the oven to 170°C. Mix the egg yolk with 1 tablespoon water to make an egg wash. Gently brush the egg wash over the loaves and sprinkle with the flaked almonds.
Bake for 30–40 minutes or until the loaves are a dark golden brown. If they are getting too brown too quickly, you can cover them with foil to finish baking.
7. The kozinjak is absolutely best eaten fresh, but is also amazing toasted and spread with butter and jam. And it also makes an excellent bread and butter pudding!
BEST WINE MATCH FOR KOZINJACK BREAD
Fresh, crisp, stonefruit-driven whites will make a great contrast to the sweet, buttery and nutty nature of this dish. Prosecco would be our preference.