👨‍🍳 조리법

1. 1

   Activate the yeast: In a small bowl, combine lukewarm milk, 1 tablespoon of sugar, and the yeast. Let it sit for 5-10 minutes until frothy.

2. 2

   Make the dough: In a large bowl, whisk together the remaining sugar, softened butter, eggs, egg yolk, and salt. Add the activated yeast mixture and mix well. Gradually add the flour, mixing until a soft, slightly sticky dough forms. Knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.

3. 3

   First rise: Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

4. 4

   Prepare the berry filling: In a saucepan, combine the mixed berries, remaining sugar, cornstarch, and lemon zest. Cook over medium heat, stirring, until the berries soften and the mixture thickens into a jam-like consistency. Let it cool completely.

5. 5

   Assemble the Kurnik: Punch down the risen dough and divide it into two portions, one slightly larger than the other. Roll out the larger portion into a rectangle and place it in a greased 9-inch round cake pan or a similar-sized baking dish. Spread the cooled berry filling evenly over the dough, leaving a border.

6. 6

   Roll out the second portion of dough and place it over the filling. Crimp the edges to seal the pastry. You can use dough scraps to create decorative elements on top.

7. 7

   Second rise: Cover the assembled Kurnik and let it rise for another 30 minutes.

8. 8

   Bake: Preheat oven to 180°C (350°F). Brush the top with a beaten egg yolk glaze. Bake for 35-40 minutes, or until golden brown. Let cool slightly before dusting with powdered sugar.