Sift the flour and mix with the salt and yeast. Make a well in the middle and pour in the lightly beaten eggs, honey and water. Mix everything and add soft butter.
Knead a soft and smooth dough for about 10 minutes. Allow it to rise in a greased bowl, cover with a wet towel for an hour and a half. Then take 10.5 oz (300 g) of the dough to lower the bread. The allotted dough is rolled as long wick twists and distributed along the periphery of a greased tray. In the grease middle of the tray, with the remaining dough is formed a smooth ball.
The previously prepared in a standard way decorative dough is used to make decorations of flowers and roses. The decorated cake is coated with egg and left to rise for 1 hour.
The bread is baked in a preheated (180°C) oven for about 30 minutes, or until ready.
The raw ingridients used to produce korowaj are:
- Lemon zest
- Vanilla sugar