Kozunak with Green Figs and Pecans

Warm 40ml of the milk, ensuring it does not boil.

Mix the warmed milk with the dry yeast, honey, and 2 tbsp of the flour.

Stir the mixture well.

Set it aside for 10 minutes until it foams.

Warm the remaining milk with the sugar, until the sugar is fully dissolved.

Remove the milk from the heat.

Stir in 45ml of the sunflower oil.

Allow the mixture to cool until it is lukewarm.

In a separate bowl, whisk the eggs.

Slowly pour in the cooled milk mixture while whisking.

Add the activated yeast mixture, vanilla extract, lemon and orange zest to the egg mixture.

Sift the flour.

Add the flour gradually to the liquids.

Knead until you get a soft, elastic dough that doesn’t stick to your hands.

Stretch the dough.

Gradually work in the remaining 45ml of sunflower oil.

Knead until the oil is completely absorbed.

Cover the dough.

Leave it in a warm place until it doubles in size (at least 1.5 hours).

Chop the green figs into small pieces.

Roughly crush the pecans.

Divide the dough into two equal halves.

Stretch each half out.

Sprinkle each half with the chopped figs and crushed pecans.

Knead briefly to distribute the filling evenly.

Divide each half of the dough into three smaller balls (6 balls total).

Roll each ball into a rope.

Braid three strands together to form one loaf.

Repeat the braiding process for the second loaf.

Place the braided loaves into greased baking tins.

Cover them and let them rise in a warm place for at least 2 hours to ensure a fluffy result. The more, the better.

Brush the loaves with a mixture of egg yolk and a splash of milk.

Sprinkle generously with extra sugar.

Decorate with extra pecans and fig pieces.

Preheat the oven to 170°C (340°F).

Place a small tray of water at the bottom of the oven during baking to keep the crust soft.

As soon as you put the Kozunaks in, reduce the oven temperature to 150°C (300°F).

Bake for 45 minutes.