Dilute the yeast in 50 ml of fresh milk. Pour enough flour to make a thick paste, cover the dish and leave it to rise in the heat. During this time, sift the flour into a large enough container, make a well and put a pinch of salt in it. Beat 6 eggs, sugar and slightly warmed milk in a separate bowl. Melt the butter. Once the yeast has risen, pour it into the flour, add the milk-egg mixture and knead the dough. The oil is not poured into the mixture. Dip your hands into it while kneading. Knead the dough until it absorbs all the oil and begins to peel off the work surface. Don’t hit it. Once the Easter breads have risen, spread a beaten egg on top of them, sprinkle them with plenty  of  sugar and put them  in a preheated oven at 180 degrees. 

The dough rises best in a bowl covered with a clean, floured sheet or a large enough  cotton towel. It’s done when it triples  in volume, which usually takes about two hours. After the dough rises, it is lightly kneaded, formed into Easter cakes, rolls, braids etc. and the finished products are allowed to rise again. If desired, raisins or Turkish delight can be added to the Easter cakes. Re-fermentation takes about an hour. Once the Easter breads have risen, spread a beaten egg on top of them, sprinkle them with plenty  of  sugar and put them  in a preheated oven at 180 degrees.

Bake at 180 degrees for half an hour, then reduce the oven to 160 degrees and continue baking until done. Remove the Easter breads from the pans while still warm. When completely cooled, wrap them in a clean  cotton cloth and store them in a plastic bag to keep them soft.

Mix half a dropper of a high quality CBD oil with half a spoon of liquid honey.  We suggest that the CBD oil be scented. For example,  an Orange or Vanilla scent will go very well. Combine the liquids well  and pour on top of the baked kozunak. This will add an innovative twist to a traditional meal and also make your holiday more pleasant and relaxing.