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Baba Tala's kozinjak (Macedonian sweet bread)
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Fluffy Macedonian treat, similar to hot cross buns, sweetened with sugar and raisins.
Ingredients:
  • 80ml (1/3 cup) milk, warmed
  • 6 tsp (21g/3 sachets) dried yeast
  • 2 tsp plain bread flour
  • 2.50 gm caster sugar
  • 3 eggs, at room temperature
  • 140g (2/3 cup) caster sugar, extra
  • 160ml (2/3 cup) milk, extra, warmed
  • 80ml (1/3 cup) vegetable oil
  • 2 tsp vanilla sugar
  • 1 1/2 tsp finely grated lemon rind
  • 750g (5 cups) plain bread flour, extra
  • Plain flour, to dust
  • Cooking oil spray
  • 145g (3/4 cup) raisins
  • 1 egg, extra, lightly whisked
  • 9.00 gm sesame seeds
  • Butter, to serve
Instructions:
  • Mix together the milk, yeast, flour, and sugar until frothy. Leave in a cozy, draft-free spot for 7-10 minutes.
  • In a bowl, whisk together eggs, extra sugar, extra milk, oil, and vanilla sugar until well combined. Add lemon rind, extra flour, and yeast mix, stir well. Use your hands to bring the dough together in the bowl. Knead the dough for 10 minutes or until smooth and elastic, rotating the bowl as you go. Dust the dough with flour, cover it with plastic wrap, and let it sit in a warm, draft-free place for 1 hour or until it doubles in size.
  • Transfer the dough to a lightly floured surface and knead for 3-5 minutes until smooth and elastic. Place it back in the bowl, cover, and let it rest in a warm, draft-free spot for 30 minutes until it doubles in size.
  • 1. Preheat the oven to 200°C, place the oven rack on the lowest shelf, and lightly oil a 24cm round cake pan lining it with baking paper. 2. Turn the dough onto a greased surface, knead in raisins for 5-7 minutes, then divide it into 3 portions. 3. Roll each portion into a 60cm rope, braid them together, shaping into a ring in the pan. 4. Roll the reserved dough into a 20cm rope, form a knot, and place it in the center of the ring. 5. Cover and let it rest in a warm, draft-free place for 30 minutes before baking.
  • After brushing the dough with extra egg and sprinkling with sesame seeds, bake until golden. Cover with foil and bake for an additional 10 minutes. Then reduce the oven temperature to 150°C and bake for 15 minutes. Further reduce oven to 100°C and bake for 10 more minutes. Remove the foil and bake for a final 5-10 minutes until the bread is dark golden and sounds hollow when tapped on the base. Let it cool slightly and serve warm with butter.

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