Irena Cajkic - SBS Macedonian Easter Kozinjak Competition Winner

"The secret to a delicious Easter kozinjak (sweet bread) is to knead the dough twice and then leave it to rise.The third time, when you make the braid, leave it to rise for another half an hour before baking ", says Irena Cajkic from Wollongong,lucky winner in the SBS Macedonian Easter Kozinjak Competition.

Irena Cajkic, SBS Macedonian Kozinjak Competition Winner Source: Supplied

Kozinjak (Sweet Easter Bread)

Ingredients:

4 to 5 eggs (depending on size) beaten

1200 g of flour (special white), more if needed

600 ml of milk (warm)

pinch of salt

1 teaspoon baking powder

1 small sachet of vanilla sugar

2 sachets of instant yeast

1 cup oil

1 cup sugar

Grated peel of 2 lemons

Raisins (or dried cranberries)

1 yolk for coating

Method of preparation:

Mix the flour in a bowl with the baking powder, yeast and a pinch of salt.

Separately mix the sugar, vanilla extract, oil, lemon rind and eggs in a bowl with warm milk until the sugar dissolves.

Gradually add the flour and gently start kneading the dough in the bowl and then on a bench.

Add flour if necessary.

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The dough needs to be kneaded at least 15 minutes until it’s smooth and doesn't stick to your hands or the bench.

 After the dough is smooth, place it back in the oiled bowl and oil it on top, leaving it to rest 1 to 2 hours, to double in size.

When the dough has doubled in size, eliminate any air pockets, gently push the dough with your fists.

Remove from bowl and add dried sultanas if desired, kneading the dough gently. 

Separate the dough into 2 bowls.

Divide one of the pieces of dough into 3 smaller bowls and start making three long rolled pieces.

When ready, place them on the bench and make a braid.

The ready braid is placed in a deep oiled tray, brushed over with butter.

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Cover with glad-wrap and let rise for about 1 hour. 

Divide the second piece of dough into 6 bowls with the added sultanas.

Make a braid with the dough in 4 of the bowls.

Divide the dough into even smaller pieces and make baby braids and place them in muffin trays. 

Roll the 6th bowl with a rolling pin and spread fig jam on top to make a roulade. 

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Before placing it in the oven, brush it over with egg yolk.

Bake at 180 degrees. 

When golden brown, cover with aluminium foil and return to oven.

Remove foil and bake for a further 5-10 minutes or until dark golden and the bread sounds hollow when tapped on the base.

Total baking time around 40 minutes. 

Coat baked kozinjak with butter and cover with kitchen towel.

Kozinjak (sweet Easter bread) prepared by Irena Cajkic. Source: Supplied

Enjoy!