Kozunak

Instructions

1. In a bowl, dissolve the yeast in the lukewarm milk with a tablespoon of sugar and leave for 10 minutes until it foams.
2. In a large bowl, mix the flour, salt and remaining sugar. Add the eggs, lemon zest and vanilla sugar, then the activated yeast mixture.
3. Knead for 10 minutes until the dough is smooth and elastic, then work in the softened butter in small pieces and continue until it is fully absorbed.
4. Cover and leave to rise for 1 hour at room temperature, until the dough has doubled in size.
5. Knock back, shape into a ball and place in a buttered loaf tin or pie dish. Leave to rise for a further 30 minutes.
6. Brush with beaten egg yolk, sprinkle with flaked almonds, then bake at 170 °C for 40 to 45 minutes. Check the bake with the blade of a knife.