Easter Bread Flower

Ingredients:

For the dough:

• 150 grams organic whole wheat flour, stone-ground

• 200 grams organic white flour

• 100 grams full-fat yogurt

• 60 grams coconut sugar

• 20 grams fresh yeast

• 60 grams butter

• 2 eggs

For the filling:

• 200 grams rosehip jam

• Crushed walnuts

For the topping:

• Coconut sugar for sprinkling

• 1 egg white

Preparation:

1. Kneading: Sieve both types of flour into a bowl and make a well in the center. Melt the butter and dissolve the yeast in the yogurt. Pour the yogurt, butter, sugar, and eggs into the well. Knead a soft dough, adding a little more flour if necessary.

2. Cold proofing: Place the dough in a bowl, cover it with cling film, and leave it in the refrigerator for eight hours. After that, take it out and leave it at room temperature for 30 minutes.

3. Shaping: Divide the dough into four equal balls. On a greased surface, roll out each ball into a circle of the same diameter.

4. Assembling: Place the first sheet of dough, spread it with rosehip jam, and sprinkle with walnuts. Repeat the procedure with the second and third sheets, finishing with the fourth sheet of dough on top.

5. Flower decoration: Place a small bowl in the center of the circle as a guide. With a sharp knife, cut the dough into strips from the bowl towards the edge. Twist the strips and pinch them at the ends to form a flower shape.

6. Second proofing: Carefully transfer to a baking tray, cover with a cloth, and leave to proof in a warm place for about 40 minutes (or longer, depending on the room temperature).

7. Baking: Brush with frothed egg white and sprinkle with coconut sugar. Bake in a preheated oven at 180 degrees Celsius on the middle rack for about 40 minutes. Check for readiness with a wooden skewer.

8. Final steps: After baking, remove the kozunak to a wire rack, lightly spray it with water, and cover it with a cloth until completely cool. For longer storage, use a cloth bag.

Bon appétit!