Festive Easter bread with tahini halvah, Turkish delight, and rosewater aroma

This traditional sweet bread (kozunak) is a true feast for the senses, combining a rich filling of tahini halva, colorful Turkish delight, and a mix of dried fruits. The use of Ekosem white wheat flour, stone-ground, gives the dough the necessary elasticity to achieve the characteristic "strands," and the added rosewater brings a unique delicate aroma.

Ingredients:

For the dough:

• 500 grams Ekosem white wheat flour

• 125 ml warm fresh milk

• 120 grams eggs (about 2 pieces)

• 100 grams brown sugar

• 50 ml rosewater

• 65 grams melted butter and 65 ml sunflower oil

• 20 grams fresh yeast

For the filling and decoration:

• 60 grams tahini halva and 60 grams colorful Turkish delight

• 50 grams mix of dried currants, raisins, and orange peels

• 1/2 beaten egg (for brushing) and 20 grams raw almonds (for sprinkling)

Instructions:

1. Activate the yeast: Dissolve the yeast in warm milk with 1 tbsp sugar and 2-3 tbsp flour. Let sit for 20 minutes.

2. Prepare the syrup: Melt the sugar in rosewater over low heat and let cool, then mix it with the beaten eggs.

3. Kneading: Sieve the flour and add the egg mixture, lemon zest, and a little of the mixed butter and oil. Knead a soft dough, adding the remaining fat gradually.

4. First proofing: Leave in a warm place for 1 – 1.5 hours. Then knead thoroughly by stretching and twisting, and let rest for 20 minutes.

5. Shaping: Divide the dough into 8 balls, roll them into strands, and spread the filling. Roll them up and twist the strands into two braids (ellipses).

6. Second proofing: Let rise for an hour at room temperature (or 40 min in an oven at 50°C).

7. Baking: Brush with egg, sprinkle with almonds, and bake at 175–180°C with fan assist for 35–40 minutes. Do not open the oven until baking is complete.

8. Finishing: Remove onto a wire rack and cover with a damp cloth.

Enjoy!