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<\/a><\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a>INGREDIENTS REQUIRED<\/strong> (for measuring use a 250 ml glass, milk and sugar are filled to the top of the handle, and oil a little less): 2 cubes of fresh yeast (80 g) and for its activation: 1 glass of milk, 3 tablespoons of sugar and some flour to make a mushy mixture.<\/p>\n\n\n\n FOR THE DOUGH:<\/strong> 2 kg of flour, 2 cups of milk, 2 cups of sugar, 1 bag of vanilla sugar (10 g), 1 cup of oil, 1 pinch of salt, 1 bag of baking powder (10 g), 4 eggs, 100-200 g of dry white grapes, grated rind of 1 lemon and, if desired, a little mahleb. * Chopped Turkish delight, walnut filling, poppy seeds or marmalade can be added<\/p>\n\n\n\n For coating<\/strong> before baking: 1 egg yolk and 2 tablespoons of milk. For coating before the very end: a few tablespoons of sugar, a little water to dissolve the sugar, 1 bag of vanilla sugar (10 g). For spreading after baking: a little margarine or butter<\/p>\n\n\n\n PROCEDURE:<\/strong> Put the two cups of milk together with the two cups of sugar and the vanilla sugar in a pot on the fire to boil (until the sugar melts). Then put it aside and let it cool down, become warm or lukewarm, just enough to knead.<\/p>\n\n\n\n This is done first, before activating the yeast, to allow time for cooling. You can activate the yeast directly in the flour (make an indentation in the middle) or in a separate container.<\/p>\n\n\n\n In a separate bowl: rise two cubes of fresh yeast, add one cup of warm\/lukewarm milk, 3 tablespoons of sugar and a few tablespoons of flour, then stir to make sure there are no lumps, and to get a slushy pancake-like mixture. Cover the bowl and leave it in a warm place for about 10 minutes or until the yeast is activated and foamy.<\/p>\n\n\n\n Sift the flour into a larger, deeper bowl, and make a hole in the middle like a well, then add the activated yeast, oil, eggs (previously kept at room temperature and beaten with a fork), baking powder, a pinch of salt and spice-machleb ( as desired).<\/p>\n\n\n\n Knead a soft dough with the warm milk in which you previously dissolved the sugar. The milk must not be very hot, because the goat cheese will get a dark color (oil at a higher temperature gives a dark shade to the dough).<\/p>\n\n\n\n It is kneaded for a long time so that it can be nicely evened out and become shiny and separates from the hands and walls of the bowl. Shake it out on a work surface and work it well here to get elasticity.<\/p>\n\n\n\n Cover it with a greased bag or transparent stretch film (on top with a kitchen towel), then leave it to ferment in a warm place until it doubles in volume. Sweet and sour doughs always need more time for fermentation, i.e. the rise is slower than usual.<\/p>\n\n\n\n The risen dough does not need to be kneaded much to form the braids, but simply flatten it with greased palms on a greased surface and open it like a crust. Sprinkle finely grated lemon peel and raisins (previously steamed to soften and drained, then dried with a towel) on top, then divide it into 4 parts.<\/p>\n\n\n\n Form three balls from each part, make rollers and braid in the usual way. Do not “knead” the dough, but gently stretch and shape it with your hands.<\/p>\n\n\n\n If desired, fillings can be added: chopped Turkish delight, marmalade, ground walnut filling or poppy seed filling. Arrange the shaped braids in a greased bowl (or lined with baking paper) and cover them again on top and let them rise for 30-60 minutes, depending on the temperature of the room, that is, until they increase in volume nicely.<\/p>\n\n\n\n Turn on the oven to heat up to 200 degrees and before baking, brush the braids with beaten yolk to which you have added a little milk. Bake them for 10 minutes at 200 degrees until they turn brown (so that the goat’s meat gets a nice color), then cover them with aluminum foil and reduce the temperature to 160 degrees.<\/p>\n\n\n\n The total baking time depends on your oven, approximately 1 hour and 10-15 minutes. 7-10 minutes before the end of baking, remove the foil and brush the goat cheese with the sherbet (boiled sugar syrup and enough water to cover the sugar and vanilla), then return it to finish baking. They will get a nice shine from the syrup.<\/p>\n\n\n\n When the braids are baked and you take them out of the oven, immediately while they are still hot, spread them with butter or margarine and cover them with a cotton cloth, and on top with a plastic bag. Leave them like this for 10-15 minutes in the tray, and then take them out wrapped like this until completely cool. Cheers and may we have Easter for many years to come! Recipe and photos by Diana Talevski.<\/p>\n","protected":false},"excerpt":{"rendered":" For Easter, a sweet bun woven like a braid is traditionally prepared, and in different regions it is called differently: kozinjak, kozunak, millibrod or simply, Easter bun. Housewives put a […]<\/p>\n","protected":false},"author":1,"featured_media":253,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-252","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips-and-tricks"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/252","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=252"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/252\/revisions"}],"predecessor-version":[{"id":254,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/252\/revisions\/254"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/253"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/a><\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/a><\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/a><\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/a>