Kozinjak; Козињак is a famous sweet bread that is usually baked around holidays in the Balkan region. The bread comes in different names and recipes. This bread is extra especial for its rich and has raisins and citrus zest in it. Also Kozinjak has a distinct form and shape that will adore your table.

I will be following a Macedonian recipe which you can watch in this video:

Ingredients:

• 1/3 cup lukewarm milk
• 2 tsp flour
• 1 tsp sugar
• 6 tsp dried instant yeast
• 5 cups flour
• 2/3 cup lukewarm milk
• 1/3 cup vegetable oil
• 2/3 cup sugar
• 3 eggs at room temperature
• 2 tsp vanilla extract
• 3 tsp lemon or orange zest
• 3/4 cup raisins

Tips:

• The milk should be around 40C and the eggs at room temperature.
• If the dough seems  a bit too dry you can add some milk one tablespoon at a time until the dough is soft and doesn’t stick to the hand.
• Knead the dough for 10-15 mins until it becomes elastic and smooth.
• Leave the dough to prove in a warm place until it double in size for 1,1/2 hours. After that we knead the dough again for 5 mins and leave again to prove for 45 mins.
• When shaping the bread you can use different braiding techniques. The one shown in the video is easy and traditional.
• After shaping the bread leave to rest for 45 mins.
• Bake the Kozinjak in a preheated oven at 180 C for 30-4 mins or until golden.

Pogača bread is a famous bread in the Balkans and Eastern Europe countries. It has different names and recipes. It is even similar to the famous Italian bread Focaccia. Traditionally Pogača bread was baked in wood ovens but now we can still make it at our homes.

The recipe that I’m using today is Macedonian. And to know how to make it please watch the video:

Ingredients:

• 750 g AP flour
• 250 ml lukewarm milk
• 2 eggs at room temperature
• 125 ml vegetable oil
• 3 tsp dried instant yeast
• 1 tsp sugar
• 2 tsp salt

Tips:

• The milk should be around 40 C.
• Make sure the eggs are at room temperature.
• Make sure that you knead the dough enough at least 10-15 mins
• If you feel that the dough is tough you can add milk one table spoon at a time until you feel the dough is soft.
• Let the dough prove in a warm place until it double in size
• You can create different shapes of Pogača as there are different braiding shapes that you can implement. The one in the video is easy and beautiful.
• After you form the bread leave it again to prove in a warm place for at least an hour.
• Bake the bread in a preheated oven at 180 C for 20-25 mins or until it is golden.

Sesame Bread Rings are very famous across a wide region of countries in the Mediterranean and around. In the Middle East it is known as Ka’ak and Jerusalem is well known for the best Ka’ak ever. In Turkey it is known as “Simit”, in the Balkan it is called Gevrek “Ѓеврек” and in Greece it is called Koulouri “κουλούρι”.
Today I’m sharing with you the Macedonian way of making them.
To learn the recipe please watch the video:

Ingredients:
– 4 cups of all purpose flour
– 2 1/4 cup lukewarm water
– 3 1/2 teaspoons instant dried yeast
– 1 1/4 teaspoons salt
– pinch of sugar

For the glazing
– 1/2 cup water
– 2 tablespoons honey
– 1/2 cup sesame seeds

Tips:
– Make sure that you knead the dough long and strong enough. It’s a very sticky dough but given enough kneading time should do the trick. Don’t be tempted to add any flour. Knead it for at least 10 mins.
– Let the dough rest and proof in accordance to the recipe. It takes a lot of time resting and proofing between each different step.
– Bake the bread in a preheated oven at 190-200 C for 15-20 mins until the gevrek is golden brown.
– You can use roasted or white sesame seeds.