Cosonac with almond tahini

Instructions

1. Melt the butter in a saucepan. Remove from the heat and pour the milk over the butter. The temperature will cool down to 36°C. Add the yeast and sugar. Set aside for 5 minutes.
2. Place the flour in the bowl of a food processor fitted with the dough attachment. Add the salt, mix. Lightly beat the egg with the liqueur. Turn the food processor on the lowest setting and gradually pour in the egg and milk mixture. Let the food processor run for 5 minutes. The dough should be soft but starting to pull away from the sides of the bowl. Watch the clip above to see the texture.
3. Transfer the dough to a lightly floured surface and roll out to a circle measuring 40x40 cm. Fold in half to make a semi-circle, fold once more. You will get a triangle. Form into a ball and transfer to a lightly oiled bowl. Cover with foil and let rise at room temperature for about 2 hours. The dough will double in volume.
4. Roll out again and repeat with the fold. Shape into a ball. Place in the bowl, cover with foil and put the dough in the refrigerator for 1 night.
5. Prepare the filling: Mix the almond flour, sugar and cocoa. Heat the milk and almond tahini over low heat until smooth. Transfer to the almond flour. Stir. Add the yolk and mix. Shape the mixture into a ball and roll out between two sheets of paper measuring 25x25 cm. Put in the fridge to harden.
6. Remove the dough from the refrigerator. Transfer to a lightly floured surface. Roll out into a rectangle measuring 40x30 cm. Place the almond layer in the middle. Remove the paper. Cover the almond layer with the rolled dough, as if you were making an envelope for a letter. Look at the pictures above the text.
7. Roll along the long side. Making sure that the short side of the crust is as wide as the length of the tin in which you will bake the Cosonac (20 cm). Make a tight roll on the short side.
8. Prepare a tin with dimensions of 10x10x20 cm. Cover with baking paper so that the paper protrudes over the sides of the pan. Brush the bottom with butter.
9. Place the roll in the tin with the end down. Leave to rise for about 1.5 hours.
10. Beat the yolk with the water. Brush the Cosonac and sprinkle with the slivered almonds. Preheat the oven to 190°C, no fan. Put the metal grid on the 2nd level, from the bottom up. Put the kosunaka in the oven for 20 minutes. Then cover it with aluminum foil so it doesn't burn on top and bake for another 20 minutes. Check for doneness with a wooden stick.
11. Remove from the oven. Leave in the tin for 10 minutes, then transfer to a wire rack for at least 1 hour.
12. Homemade almond tahini: Put 300 g raw almonds in a baking tray and bake them in a preheated oven at 180°C for about 7 minutes. Remove from the oven and let cool for 5 minutes. Put the warm almonds in a blender and start to puree them. Scrape down the sides of the blender to get a nice and smooth almond tahini. Puree until the tahini is more runny. Be patient. It will take time for the crumbs to become a liquid-thick mixture. About 20 minutes. Store your tahini in a tightly sealed jar.

• Servings : 5
• Course : Dessert and Snacks
• Recipe Type : Breads, Easter Recipes, recipes for spring
• Ingredient : Almond flakes, Almond flour, Almond liqueur, Almonds, Butter, Cacao, Caw-milk, Dry yest, Egg yolks, Eggs, Flour, Sliced almonds, Sugar, бадемов тахан