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The sifted flour is placed in a large bowl.
Form a hole in the middle in which we crush the yeast between the fingers, sprinkle the Himalayan salt and add 1 tablespoon of sugar.
Pour warm water over the yeast, add the grated lemon peel, mix a little with a spoon and leave to rise for about 15 minutes.
Bring the flour lightly by hand from the edge of the bowl to the middle, then mix by hand and incorporate all the flour.
Then knead the dough by dripping the oil in a thin thread until it is incorporated into the dough.
The dough obtained will be elastic, easy to work.
Cover the dish with a clean kitchen towel and leave it to rise for 1 hour and a half.
Grease very well 3 trays with oil.
Preheat the oven to 190 degrees.
We divide the leavened dough into three parts.
Spread a part of the dough on the floured work table, then place the pieces of shit and dried cranberries from place to place.
Then roll the dough from one of the edges and place the roll obtained carefully in the tray greased beforehand.
Repeat the procedure with the other two remaining dough parts.
Cover the trays for another 20 minutes with the kitchen towel to leaven the dough in the trays, then put the trays in the oven for 60 minutes.
After 40 minutes, remove the trays from the oven, grease the cakes with water and sprinkle with caster sugar.
Put the cozonacs in the oven again for another 20 minutes, reduce the temperature from 190 to 165 degrees.
Remove the cozonacs from the oven, then from the trays and leave them covered in the kitchen towel until they cool completely.
We slice and serve.