Easter Bread ( Bulgarian Kozunak )

• Coffee streusel
• 2 tablespoons finely ground coffee
• 3/4 cup light brown sugar
• 1/2 cup finely chopped almonds
• For the bread
• 1.5 cups whole milk
• 12 tablespoons unsalted butter
• 3/4 cup sugar
• 1 tablespoon plus 1 teaspoon yeast granules
• 3 eggs, beaten
• 1 tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 7 to 8 cups bread flour
• 1 egg, beaten with a tablespoon of water for brushing on loaves

1. Combine all ingredients and set aside.
2. Scald the milk and add the butter and sugar. Stir until butter melts and sugar dissolves. Transfer to a large mixing bowl and cool to lukewarm.
3. Stir the yeast into the milk mixture and then stir in the three beaten eggs.
4. Add the lemon zest and vanilla.
5. Stir in the flour a little at a time.( I started with 7 cups and reserved the rest for kneading)
6. Knead the dough until smooth and pliable, adding more flour as you knead.
7. Place the dough in a large, oiled bowl and cover. Let rise until more than doubled in bulk.
8. After the first rise, divide the dough into 2 pieces and roll each piece into a rectangle about 14 x 18 inches.
9. Sprinkle about 1/2 cup streusel onto each rectangle.
10. Roll up jelly roll fashion and then form a coil for each loaf making sure all edges are sealed and tucked in.
11. Place each loaf on its own baking sheet that has been lined with parchment or Silpat and then let rise about 30 minutes. Brush each loaf lightly with the egg wash.
12. Bake the loaves at 325F for 50 to 60 minutes

coffee streusel, ground coffee, light brown sugar, almonds, bread, milk, unsalted butter, sugar, yeast granules, eggs, lemon zest, vanilla, bread flour, egg

Taken from food52.com/recipes/11379-easter-bread-bulgarian-kozunak (may not work)