Kozinjak

Method

1. Make a starter: in lukewarm milk (not hot — hot milk kills the yeast) mix 1 teaspoon sugar, the yeast, half a teaspoon of salt and 3 large spoons of flour. Leave until it puffs up, about 15 minutes.
2. Once it has risen, add the 6 beaten eggs, the spoon of lard, the sugar, the oil, the soaked raisins, the lemon zest, the rum, the baking powder and the vanilla sugar.
3. Knead in flour until you have a soft mixture that does not stick much but is not stiff either. Kozinjak dough must stay soft — stiff dough gives a dry loaf.
4. Let the dough rise again, knock it back, and let it rise once more. Those three risings are what make kozinjak stringy rather than dense.
5. Divide the dough into two equal halves, and each half into three — six pieces in all. Roll each into a rope, then plait three ropes together. Do the same with the other three.
6. Put the two plaits well apart on a greased, foil-lined tray and let them prove once more, about 40 minutes. Brush with egg yolk.
7. Heat the oven to 250 °C, and the moment the loaves go in turn it down to 150 °C. Bake for 45 minutes.
8. Let them cool completely before slicing. Kozinjak also freezes well, sealed in a bag.