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Poured cake

Poured cake


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In the bowl with sifted flour, add the yeast soaked in warm milk, beaten eggs well with salt, sugar, flavors, a little oil and milk;

mix everything well with a spoon, if necessary add more milk (the dough must be soft, flowing) incorporate the raisins, cover the bowl and let it rise for 30 minutes;

after this time, divide the dough into two forms of silicone or other trays but greased, put melted chocolate on top and turn with a fork to mix then grease the cakes with yolk.

Leave in the oven for 45-50 minutes, doing the test with the toothpick and after we take them out of the forms and they have cooled, they can be served.


The next morning I took out the eggs, put the milk on the fire, and mixed the yeast with some sugar.

I poured the boiling milk over the grams of flour and mixed. When it cooled, I put the yeast over them and mixed. I covered the bowl with a cloth and let it grow.

I put the cognac and vanilla over the yolks and mixed at high speed until they were light in color. Over the yolks I poured the curd (the mixture of milk, flour and yeast), which had grown and looked like a sponge.

I gradually added the flour and mixed normally. When I finished with the flour, I added the sugar. After the sugar was incorporated, I added the butter.

In total, I mixed for about 45 minutes.

The dough is soft, but with well-developed gluten. It stretches a lot and smells very pleasant.

I kept it for two hours, during which time it grew a lot. I spread out the sheets and then moved the cakes into shapes. For the filling I beat 12-15 egg whites and put sugar, cocoa and crushed walnuts. I used about 1.3g of sugar per egg white.

I greased them with a boiled egg and a little sugar. I baked at 200ºC for the first 10 minutes, then dropped to 180ºC. As the cozonacs were very large, I baked for about an hour. They have grown too much, probably due to the high elongation index of Manitoba flour. Enough to deform a bit after I took them out of shape, but they weren't affected by anything else.

The cozonacs came out extremely fluffy and light. Very good and not at all dry. It is definitely the recipe that I will keep making, but I will adapt it to the mayo.

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Cozonac fluffy

The magic light, blah blah blah and other text messages will not keep me from feeling the spirit of Christmas, it will not keep me away from the oven and the good smells, it will not keep me away from the Christmas tree and it will not close the door on the eve . That's why (but not only) I started kneading cakes since yesterday. So far I have made the recipe that circulates in the family, but this time I wanted to go out a bit, to see what others do and, especially, to see if I can do it too. I could. We made two large, fluffy and light cakes, fragrant and not too sweet (we get there too). How exactly? There it is:

I put a pound of flour in a bowl. Over the flour, I put an egg and two yolks. In the spoon you see coarse salt, a little ground cardamom (interesting flavor but not mandatory) and some saffron. I thought I was going to do a great trick with the saffron, I didn't. Maybe if it was saffron-saffron, I would get a yellower and more intense color of the cake. Next time I'll try.

I also put the peel of a lemon and the peel of an orange.

I poured two tablespoons of oil. I used olive oil.

I put in the bowl the yeast (12 grams) dissolved in a cup of milk, with a little sugar. I also put the sugar, 5 tablespoons. I added half a liter of milk and started kneading. I kneaded for about 20 minutes then let the dough rest for almost 10 minutes.

In a cup of milk I dissolved a packet of butter (250 grams). I put the melted butter over the dough. Be careful, the butter does not have to be hot, it will kill the yeast and the dough will not grow. I kneaded for another 20 minutes then let the dough rise. In one hour it doubled in volume.

I greased a baking tin with butter.

I put the dough on the table (it's soft, that's how it should be) and sprinkled raisins and raw sugar over it. I thought raw sugar was sweeter, at least that's how it seemed to me. For this reason, when kneading I put only 5 tablespoons, I should have put 7.

I left the cake in shape, under a towel, for about a quarter of an hour, to finish growing. I then greased it with beaten egg and put it in the oven. I kept him there for an hour and a half, over low heat. The oven was heated before.

After removing the cake from the oven, I left it under a towel, shaped with everything, until it cooled.

That's how I got to take pictures at midnight.

The cake turned out good. Cozonacii, I made two.

A slice of fluffy cake, a cup of milk & # 8211 perfect breakfast. Stay healthy.


Ingredients cozonac syrup with vinars

  • 30 grams of fresh yeast or 10 grams of dry yeast
  • 40 grams of flour
  • 60 grams of lukewarm milk (approx. 28-30 ° C or neutral to the touch of the finger)
  • 100 grams of egg (lightly beaten with a fork, that means 2 medium-sized eggs)
  • 60 grams of yolk (3 yolks or so, must be weighed)
  • 80 grams of fine sugar
  • 5 grams of fine salt
  • finely grated peel from 1 large orange (only the surface part, intensely colored)
  • finely grated peel of 1 large lemon (also, only the intensely colored part of the surface)
  • 30 grams of rum
  • 10 grams of vanilla extract
  • 500 grams of flour with a protein content over 11% (I used a mixture of manitoba with type 550 flour, which led to a 12% protein content)
  • 60-80 grams of cold milk (I used 80 grams)
  • 150 grams of butter with 82% fat, diced, soft (taken out of the fridge at least an hour before we get to work)
  • 400 grams of very finely ground walnuts, until the pasta stage
  • 200 grams of vanilla powdered sugar
  • 50 grams of black, flavored cocoa (I used DeZaan, I haven't found a better one yet)
  • 3 egg whites + 1 whole egg
  • 50 grams of good wine
  • 1 generous salt powder
  • 500 grams of sugar
  • 200 grams of water
  • 200 grams of wine
  • 1 tablespoon vanilla extract

Cozonac in syrup with vinars & # 8211 dough preparation

1. In a bowl, fresh or dried yeast, whichever you use, dissolve in lukewarm milk (60 ml). Add the flour (40 grams) and beat a little with a pear-shaped fork or a fork, until everything is smooth. You need to get a composition of the consistency of pancake dough. Leave the yeast aside for about 15 minutes, until it swells well.

2. While the yeast is making its head, the eggs and yolks are placed in a large bowl, preferably of a planetary mixer, which will make the whole job much easier.

I used the Heinner HPM-1500XMC-V2 planetary mixer, robust and solid, with a roomy bowl of 5.5 l, an excellent aid for kneading dough.

I insist on weighing the eggs, the yolks, as well as all the liquids for this recipe (rum, milk). Much better results will be obtained than if it were measured with a graduated container. Add sugar, salt, vanilla extract, rum and citrus peel over the eggs. Beat with the mixer for a few good minutes, until the mixture turns light and foams. When the yeast has activated and the eggs have foamed, change the foam accessory of the mixer with the kneading hook.

3. Add the activated mayonnaise to the bowl, scraping the bowl with a flexible squeegee, so that nothing is left behind. Add the flour and 60 grams of cold milk from the refrigerator. If more milk is needed, add more, I used 80 grams of milk and it would have come in, depending on the type of flour used.

Knead the dough well, about 5 minutes, until it is nicely cleaned from the walls of the bowl.

4. After the dough has formed, add one cube of soft butter in a row and knead vigorously with the mixer, until it is completely incorporated into the dough. Only then is the next cube added. Until all the butter was incorporated, I kneaded the dough for another 20 minutes, quite energetically, on stage 4 of the Heinner mixer. If I had worked with my hand, it would have lasted & # 8230 even sweating the beam, as in the scary stories of my mother-in-law's daughters-in-law from another time!

Leavening dough for drunk cake

5. Finally, I got this beautiful and smooth dough, with satin surface, visible in the image below. I shaped it round and placed it in a bowl greased with a little oil, covered it well with cling film and put it in the fridge for 2 hours or until it doubles in volume. It also depends on the temperature in the refrigerator.

6. After 2 hours, I greased the worktop with a little oil. I turned the dough upside down and cut it into two equal parts. We weighed the pieces of dough so that one was not bigger than the other, they weighed 578 grams each. You don't even care if you share them with your eyes.

7. Each piece of dough is shaped into a ball. Wrap with cling film, previously greased with oil. Packed in this way, both pieces will spend another three hours in the fridge.

Walnut filling with wine and cocoa

8. The list of ingredients shows, next to the walnut, "very finely ground, until the pasta stage". To achieve this, you need a high power blender or an electric grinder, in which to grind the nut together with the salt until it reaches as in the image below. Of course, you will also get a good cake if you grind it with the classic walnut machine, only the filling will not be as creamy.

9. Mix (with the mixer) ground walnuts, 50 grams of good cocoa, 200 grams of vanilla powdered sugar, egg whites and whole egg as well as vinars. You have to get a homogeneous paste, which will look a lot like those creams on the market, which everyone likes, only it will be much better.

Cold leavened cake syrup

10. For the syrup, things are simple: put the sugar, water and wine in a saucepan. Mircea Banu's recipe provided for the addition of wine at the end, after the syrup has cooled. Thus, all the alcohol will remain. I put everything on the right heat, without mixing at all. When it started to boil, I turned on the steam. Be careful, if you do as I do, know that it will burn for a while with a live flame, it's a lot of alcohol. The hood must be switched off and no flammable materials must be around.

At one point, the flames disappeared on their own, a sign that the alcohol was completely consumed. I checked that the sugar was dissolved & # 8211 was & # 8211 and I stopped the fire. I added the vanilla extract, mixed and ready. I let the syrup cool, then covered it and set it aside until I needed it.

For me, this option is better, because all the alcohol is gone but the aroma of the wine, which I like so much, has remained. Okay, not to mention that I wouldn't like a little alcohol sometimes. I thought, however, what it would be like for my sister to appear with the visiting boys and to make them want a slice of cake. So, if you want drunk cake without the risk of getting drunk too, proceed as above, if not, add the wine at the end, along with the vanilla.

Cozonac in syrup with vinars & # 8211 modeling

11. After the proper hours have passed, three in number, in which the dough balls have been neatly refrigerated, we take them out. Grease the work surface with a little, very little oil, then spread & # 8211 with the rolling pin & # 8211 one of the dough balls in the form of a rectangle of about 30 * 40 cm.

12. Spread evenly over the entire surface of the dough ½ from the walnut cream. We leave about 4 cm of uncovered dough, on one of the short sides, and 1-2 cm on the other.

13. We run tightly, starting from the shorter side opposite to the one left free. Tight really means tight, try to tighten the dough a bit after each roll. Gently moisten the edge of the dough left free with water and press lightly to adhere well to the roll. Repeat the steps from 11-13 and then place both rolls on a tray greased with a little oil and put them in the freezer for 15-20 minutes.

14. While the rolls are in the freezer, prepare two forms of cake with the dimensions: L = 24 cm, l = 11 cm and h = 7 cm, ie grease them abundantly with melted butter and place in them some strips of parchment paper. baked, along and across.

15. Remove the rolls from the freezer and cut off the ends. We then cut the rolls, one by one, in two equal parts, lengthwise, detaching them completely. You will need a very sharp knife, greased with oil.

16. Put the two halves of the roll crosswise, with the filling facing up. We twist them, weaving them from both ends.

17. Repeat with the second roll and place the cozonacs thus shaped in the forms prepared in point 14. Wrap the forms well and put them in the fridge for at least 8 hours. I'm going 10, quiet.

Syrup cake with vinars & # 8211 drunk cake recipe, step by step & # 8211 baking

18. The next day, or after the minimum 8 hours of fermentation in the refrigerator, put a saucepan of water on the fire. When it boils, turn off the heat and put the pan at the bottom of your oven (off). If you somehow have a steam oven that also has the function of leavening, obviously you don't need that saucepan with water anymore. The idea is to be warm and moist, with all the necessary steam, in the oven. Remove the cozonacs from the fridge, remove the foil and place them nicely in the oven, on the grill in the middle, for 30 minutes. After these 30 minutes, remove the cozonacs from the oven, turn it on and set it at 165 ° C, fire between small and medium on the ovens without thermostat.

19. Bake the cozonacs in a medium position for 50-55 minutes & # 8211 1 hour. In the end, they must be firm to the touch and blush. You will not be able to test them with a toothpick or a knife because they have a lot of cream that will inevitably wet / stain your sharp tools. You will need to be guided by other signs or use an instant reading thermometer: 83 ° C should have the cake inside to be well baked.

Cozonac in syrup & # 8211 syrup with vinars syrup

20. This is what my cakes looked like as soon as I took them out of the oven. Still drunk. I let them cool in the form for 5 minutes.

21. I then bathed them in cold syrup, poured into a tray. I turned them in the syrup a few times, on all sides. The syrup being cold and the cozonacs hot, will absorb quite a lot of syrup. Place the syrup cozonacs in the forms in which they were baked and wrap them well. We leave them in the pantry from today to tomorrow, to distribute the syrup evenly in them, only then we can consume them. Only now can we enjoy the famous drunken cake.

Cozonac drunk with wine & # 8211 serving

After working so hard and stoically resisting the temptation, so bitter for a long time, you undoubtedly deserve a slice of syrupy cake. As you can see, it has more filling than dough. I assure you it's absolutely fabulous, although it's not that cake to wrap in a napkin and eaten by hand. No, this is sticky like a baklava and full of cream like a good cake with walnuts and chocolate. The sighs of pleasure of the tasters will be the clear confirmation that their taste buds flutter like crazy, in a prolonged orgasm. That's it, it costs, it lasts but it's worth it!


Three TRADITIONAL COZONAC recipes to prepare for Christmas

The indispensable cake: the piece of resistance, from the point of view of the desert, of the Feast of the Nativity. What's your favorite? With poppy seeds? With raisins, cocoa, walnuts or shit? Traditional or a little different? No worries!

Fortunately for us housewives, there is a variant of it that satisfies every taste. We have collected for you 3 of the most popular and most successful cake recipes, of your choice!

Traditional cake

PREPARATION TIMES
Preparation time: 120 min
Cooking time: 50 min
Ready in: 2 hours, 50 min
INGREDIENTS
600 g flour
2 eggs
100 ml of milk
2 yolks
150 g butter
2 tablespoons sugar
20 g of yeast
2 sachets of vanilla sugar
For the filling
1/2 kg of nuts
3 tablespoons cocoa
200 g sugar
100 ml of milk
For anointed
2 eggs
butter

METHOD OF PREPARATION
1. Prepare the yeast mayonnaise, a teaspoon of sugar and lukewarm milk. Rub the butter with 2 tablespoons of sugar.

2. Sift the flour, place it on the counter, with a hole in the middle. Pour the mayonnaise, a cup of milk, whole eggs and 2 egg yolks rubbed with a pinch of salt. Gently mix the ingredients, then add the butter. Knead the dough until it comes off the hands and leave it warm, covered, to rise.

3. For the filling, boil the milk. Mix the walnuts with the sugar and cocoa, then pour in the boiling milk. Divide the dough in half, roll out sheets, fill with walnuts and roll.

4. Grease the trays with butter and place the cozonacs. Grease the cakes with beaten egg and bake for 50 minutes. Leave to cool in the pan, then take them out and place them next to each other, but at a distance of 5 cm.

Rosenkranz is more than welcome on your holiday table if you want to have a more refined version, covered with waves of caramelized sugar, of the classic cake. It's easy to make, according to a quick recipe.

PREPARATION TIMES
Preparation time: 40 min
Cooking time: 40 min
Ready in: 1 hour, 20 min
INGREDIENTS
400 g flour
2 whole eggs
flavors (vanilla sugar, lemon and orange peel, rum essence)
1 pinch of salt
110 ml milk (a small glass)
25 g of yeast
3 tablespoons milk sugar
130 g butter
6 tablespoons butter sugar
10-12 tablespoons caramel sugar
chopped walnut according to preference

METHOD OF PREPARATION

1. Caramelize the 10 to 12 tablespoons of sugar, which cover the bottom and walls of a pan. In a bowl sift flour, put eggs, salt and flavors. Separately, the yeast dissolves in the slightly warm milk and sweetened with the 3 tablespoons of sugar.
Then, without letting it rise, pour it slowly, a little over the flour with eggs and flavors mixed in advance.

Read also CHRISTMAS MESSAGES 2019: FUNNY and FUNNY greetings that you can send by SMS to your loved ones

2. Knead a little, about 10-15 minutes, on the work surface, lightly floured. Spread a sheet, as rectangular as possible, of approx. 1 cm thick. And grease with butter mixed with the 6 tablespoons of sugar. Sprinkle with plenty of walnuts and press lightly with your palm to adhere to the layer of butter. Roll and cut into 6-7 pieces that are placed in a pan lined with caramel sugar.

3. Leave slightly larger spaces between these rolls, because they will increase in size for 1 hour. I used a pan a little smaller than it should have been, otherwise the rolls would have grown a little more. I recommend a pan 24 cm in diameter. The rolls are not greased with anything before being put in the oven, because the face of the presentation will be the bottom one, with caramel.

4. Bake for 35 -40 minutes at 180 degrees Celsius.
BASIC RULE
As soon as it is taken out of the oven, the cake is turned over, hot, on a plate. The bag is left to cool, the caramelized sugar will harden, making it impossible to remove it from the pan.

The uncooked cake is quick, tasty and looks very good. Here is a simple cake recipe!

PREPARATION TIMES
Preparation time: 50 min
Ready in: 50 min
INGREDIENTS
1 kg of flour
4 eggs
500 ml of milk
400 g sugar
200 ml oil
25 g of yeast
1 pinch of salt
peeled citrus peel
For the filling:
cocoa
500 g walnuts
For baking:
2 yolks

METHOD OF PREPARATION

1. Mix the eggs with the milk, sugar, yeast and salt and leave in the kitchen overnight.

2. The next day, put the flavors and flour and mix. Heat the oil to be poured into a thin thread and sizzle the dough. Stir, incorporating it into the dough and, between each use, keep the oil on the fire to be hot.

3. After all the oil has been used, leave the dough to rise for 60 minutes.

4. Then divide the coca into two parts, fill it with cocoa and ground walnuts and roll. Place in molds and leave to rise for 30 minutes. Then grease the cozonacs with yolk and bake for 50 minutes.

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Stumbling cake

What a curse it will be on the Romanians' heads that they can't even attribute a culinary preparation without someone being able to say that its origin is different. If we were to go by origins, then we Romanians are not Romanians either, but we come from somewhere in Africa where the monkey came down from the tree and thought it would be better to stand up straight.

The landmark cake, that of mother and grandmother, deeply imprinted in the minds of the luckiest of us, who had the opportunity to taste it when it was still made at home, is the ultimate example of what is meant to be Romanian cuisine, a cuisine of whose independence is denied even from within. Most of the semi-known and well-known chefs from our country say about the Romanian cuisine, that it would be austere and plagiarizing at the origins, later raped by the communists and brought to the state in which it is today & # 8230 bland, modest and unrecognized in the world. Even the great, literally, Anton Roman, said that we do not have authentic preparations, but he at least acknowledged that the result of combinations and permutations executed intentionally or influenced by me I know what geopolitical factors exercised at the time of conception, inevitably led to the birth of authentic preparations. , purely Romanian.

We Romanians do "revisitée" as the French say, since the French had not even invented the term. The ancestor of the cake is undoubtedly the French muffin, which from a structural point of view is a wonder that allows you to create an infinity of shapes and braids, but as a taste it is just a loaf of bread filled to the brim with butter. On the other side of Europe, the Russian, with his harsh tongue, traversed by hectoliters of vodka, thought of filling the French muffin with so much sweet filling that the coca, and so bland, would lose all identity. The Romanian, more modest by nature than his Russian neighbor and poorer than his French brother, took out part of the filling, enough to create a balance, then gave up part of the butter or replaced it entirely with a fat cheaper, more local and enriched it with all sorts of flavors to reconcile the Mediterranean-Eastern influence. Christian or gullible, naive and romantic, inventive and naughty but never technical and honest, the Romanian thought that in addition to the recipe it would be necessary to slip in a set of mystical-fantastic rules that would confuse any reckless person who was going to venture in the preparation of such a culinary work. And I was, in my amateur naivete, fooled by these rules, I who want to be a culinary engineer, I fell into the net intentionally or accidentally stretched by those who perpetuated and changed for better or worse the concept of cake until nowadays.

I admit that by my technical nature I had started to explain a cake recipe, taking each ingredient separately. I had only written about yeast more than the text above, and I thought I did not yet have the kind of readers to go through such intellectual torment, so I will leave the explanation leisurely for later. But I will try to captivate you with a cake recipe that I made for Christmas in the craft laboratory where I work. It's not a typical cake. I did the same thing my ancestors did again. I looked at the French to create the perfect dough, at the Russians for the filling and I tried to keep as much of the authentic taste of the cake as possible, adding of course a personal note.

It all starts in an average bowl with 25 grams of fresh yeast (I used Budafok not because they paid me to advertise them but because it's the best), 30 grams of white flour (000,480 - no difference ) and 60 grams of lukewarm milk - meaning 28 o C for the lucky ones with thermometers or a neutral temperature to the touch for those who like to use their fingers. Mix everything with a whisk until smooth and leave to rise at room temperature (21 o C) for 10-15 minutes or until it makes a dome and you can hear the yeast screaming. Not really, the yeast even screams, because it has sex, or multiplies for the most modest. And this is very important if we want to grow a shell as dense as the one we make.

While the yeast is having fun, cut 150 grams of butter into pieces the size of an ice cube and let it soften at room temperature. In the bowl of the planetary mixer, for the lucky ones, or in a large bowl for the little ones, we put together 2 eggs of medium size or 50 grams per piece egg without shell with 3 pieces or 60 grams of yolk, 80 grams of fine sugar if possible, 5 grams of fine salt, grated peel of a large lemon and orange, 30 grams of rum and 10 grams of vanilla extract which we beat with a fork.

When the eggs have frothed, remove the skewer and replace it with the dough hook, add the mayo, 500 grams of white flour and at least 60 grams of cold milk, as cold as possible, especially if you use the planetary mixer. I say at least 60 grams because our flour is bad or good regardless of the producer, from batch to batch and I have no way of knowing what flour you have. If the dough seems too hard, add another 10, maximum 20 grams of milk. The recipe is calculated in such a way that you do not spoil it in one situation or another. These are just small adjustments that you will use over time to achieve a better result. Knead the dough at medium speed until the crust comes off the bowl and then add the butter in three 50 gram slices. Stir just until incorporated. Transfer the crust from the mixer bowl to another oiled bowl and cover with plastic wrap. Keep it in the refrigerator for at least 2 hours or until it doubles in volume depending on the temperature of your refrigerator.

Meanwhile, prepare a filling of 400 grams of ground walnuts to the pulp stage mixed with 200 grams of powdered sugar, 50 grams of good cocoa, 3 medium eggs, 50 grams of wine and a pinch of salt (1 gram ).

Also prepare a syrup of 600 grams of sugar with 200 grams of water. Remove from the heat when all the sugar has dissolved and resist the temptation to mix in it. Let it cool a bit and embalm it with 200 grams of wine and a vanilla stick if you like. Cover it and keep it for later.

Remove the crust from the fridge, cut it in half and form two equal balls out of it. Put each ball in oiled plastic wrap and return the shell back to the refrigerator for another 3 hours. It seems like a lot, but there are important steps you should not skip if you want a good result. Your patience will be rewarded. After the three hours have elapsed, take a piece of the two and spread it in a rectangle of about 30 & # 21540 centimeters using as little flour as possible. When you have finished rolling, turn the sheet over. Clean it of excess flour and spread half of the filling to the edges, leaving a space of about 4 centimeters at one of the short edges. Roll the dough closely, holding it tightly along the length of your fingers and the palm of your hand, and when you have finished, grease the empty edge with a little water and press it over the rest of the rolled dough. Cut 5 centimeters from each end of the roll with a knife and move the roll to an oiled pan. Cover the crust with an oiled foil and store in the freezer for 15 minutes. Do the same with the other piece.

Meanwhile, prepare two short cake tins (20x10x10). Grease them with melted butter, not oil, not margarine, butter - it's important for taste and after so much work, it's really not the time to be stupid. For extra security, cut strips of baking paper long and wide and cover each shape with them. Remove a roll from the freezer and cut it in half lengthwise. Place the cut-up halves on top of each other in a cross shape and knit them. Now put the cake in shape. Cover the form with plastic wrap. Put the form in the fridge and let it rise overnight or at least about 8 hours if it is not yet night. Do the same with the other roller.

After a good night's sleep or a rough wait, put a pot of boiled water in the oven and close the door. Remove the two molds from the fridge, set the plastic aside and place in the steaming oven for 30 minutes. After 30 minutes, remove the molds and the pot from the oven. Preheat the oven to 160 o C or somewhere between medium and low heat on a classic stove and finally bake the cake for 45-50 minutes or until ready. The cake is ready when it is well browned and firm to the touch. The stick phase doesn't work here because it's full of stuffing and it fools you. After baking, let it cool for 5 minutes out of the form and then soak it for 10-15 seconds in syrup. Drain the excess and return the cake to the form. Cover the form with plastic wrap and leave it like this for a day. If you have been determined enough to get to this point, eat it with pleasure.

Of course, there is also the short version in which you skip all the stages of cold leavening and leavening the dough hot, but it is much more unpleasant to work with and the result will not be nearly the same. Neither in appearance nor in taste. Mai există desigur varianta să ne lăsaţi pe noi ăştia, dispuşi să-şi piardă nopţile dinaintea sărbătorilor, ca voi să vă puteţi bucura de aşa ceva. Iar pentru cei ce încă nu văd în reţeta de mai sus justificarea preţului „exorbitant” pentru un astfel de produs, îi invit să rămână la cei de 8 lei bucata, la ofertă în supermarket-uri.


Rețeta de cozonac moldovenesc a Mirelei Vaida

Ingredientele necesare pentru aluat:

  • 2 kg de făină albă tip �”, sare, zahăr, drojdie umedă sau uscată, care se dizolvă în lapte călduț, un pic de unt gras şi smântână grasă, o lămâie dată pe răzătoare, esenţe, 7-8 ouă, lapte cald, apă minerală

Ingredientele necesare pentru umplutură:

  • rahat tăiat cubuleţe dat prin zahăr pudră, 1 kg de miez de nucă, zahăr, cacao, lapte, esenţe (de rom, lămâie și portocală), stafide.

Dough preparation:

„În primul rând o să presor sarea peste făină, după care o să pun zahărul în cuibuşor. Apoi punem drojdia dizolvată în lăptic cald şi amestecăm. Să ştiţi că eu nu am cantităţi, la mine totul se face din ochi. Eu nu fac reţete profesionale, le fac aşa, după mintea mea. O să pun acum untul, tăiat cubuleţe. Este un unt gras şi o să-l amestec aici, cu făină şi cu lapte. O să mai pun şi câteva linguri bune de smântână. Amestesc şi după aceea pun ouăle. La cozonacul moldovenesc se pun foarte multe ouă. Mama, de exemplu, punea câte patru ouă la un kilogram de făină sau chiar cinci. Eu o să pun şase ouă.

Apoi adaug, pe rând, 6-7 gălbenuşuri şi amestecăm. Mai pun şi lapte, să se omogenizeze. Pun lămâia rasă şi amestecăm bine. Adaug un pic de esenţă de rom, portocală şi lămâie. Începem să omogenizăm, mai punem puţin lapte şi apă minerală, pentru a afâna acest aluat. Deja încep să frământ coca. Este galben de la gălbenuşurile de ouă, aşa se face în Moldova. Eu nu l-am făcut cu foarte multe ouă, dar tot se cunoaşte şi vede, pentru că aşa trebuie să arate un cozonac. O să-l las la dospit vreo oră, acoperit”, a spus Mirela Vaida pe contul ei de YouTube.

Mod de preparare umplutură:

„Luăm miezul de nucă, punem zahăr şi cacao şi amestecăm. Turnăm câte un pic de lapte şi trebuie să iasă o pastă grosuţă. Nu foarte lichidă, pentru că trebuie să se aşeze bine pe foaia de cozonac. Învârtim, până se omogenizează foarte bine.

Adăugăm puţină esenţă de rom, de lămâie şi de portocală şi învârtim. O să îl lăsăm aşa, să se omogenizeze. Luăm o bucată de unt şi ungem tăvile, ca să nu se lipească cozonacul. După ce a crescut aluatul, îl iau şi îl împart în patru, deoarece o să fac doi cozonaci împletiţi. Începem să întindem aluatul şi punem multă umplutură de nucă pe fiecare bucată. Acum, peste umplutură, punem rahat şi stafide. Apoi rulăm fiecare bucată şi împletim, două cu două, şi îi punem în tăvi.

Îi mai acoperim încă zece minute, timp în care încălzim cuptorul. În acest timp, am pus un gălbenuş cu ulei de măsline, cu care vom unge cozonacii înainte să îi punem la cuptor. La copt, îi lăsăm aproximativ 45 de minute”, a mai spus Mirela Vaida.


Ce ingrediente folosim pentru reteta de cozonac mozaic?

  • 500 g flour
  • 150 g sugar
  • 200 ml of milk
  • 50 g butter
  • 50 ml oil
  • 1ou intreg
  • 2 yolks
  • 2 sachets of vanilla sugar
  • 10 g drojdie uscata
  • 2 linguri ness (cafea solubila) + 2 linguri zahar
  • 3 tablespoons cocoa
  • coaja rasa de o lamaie
  • un galbenus + 1lingura lapte pentru uns deasupra
  • a pinch of salt

Cozonac cu zahăr caramelizat de la Adi Hădean

Ingredient: pentru aluat, ai nevoie de 500 g făină albă, ½ linguriţă de sare, 20 g drojdie proaspătă, 100 ml lapte cald, 4 ouă, 100 g zahăr, coaja de la o lămâie, o linguriţă extract de vanilie, 150 g unt. Pentru umplutură: 80 g unt gras, 80 g ciocolată neagră, 20 g cacao, 30 g zahăr pudră, un praf de sare, 150 g miez de nucă măcinată, 150 g zahăr.

Method of preparation: dizolvă drojdia în laptele cald şi încorporează 80 g făină. Lasă să crească 15-20 de minute. Între timp, mixează ouăle cu zahărul, vanilia şi coaja de lămâie, adaugă amestecul de drojdie şi restul de făină, plus sarea. Amestecă cel puţin 10 minute (cu cât mai mult, cu atât mai bine). Încorporează treptat untul moale şi dă aluatul la rece pentru 3-4 ore, cât să-şi dubleze volumul. Pentru glazura de caramel, topeşte într-o tavă cu pereţi înalţi 150 g zahăr şi întinde lichidul bine pe pereţii vasului. Topeşte ciocolata cu untul, adaugă cacaoa, zahărul şi sarea. Întinde aluatul într-o foaie dreptunghiulară subţire, întinde peste ea crema de ciocolată, presară miezul de nucă şi rulează strâns. Taie în 5-6 felii egale pe care le vei aşeza în tava tapetată cu zahăr caramelizat. Coace la 170 de grade timp de 40-50 de minute. Scoate-l imediat din tavă, întorcându-l cu susu-n jos.


Rețeta de cozonac a lui Chef Scărlătescu. Ingredient:

Se amestecă drojdia cu 100 ml lapte și trei linguri cu făină și se lasă compoziția să crească la cald până își dublează volumul.

Laptele se fierbe împreună cu zaharul, apoi se amesteca până se dizolvă.

Gălbenușurile se freacă cu praful de sare.

Punem făina într-un vas și turnăm pe rând, amestecând: gălbenușurile, laptele împreună cu zahărul topit și untul, portocala confiată. Frământăm bine până obținem un aluat omogen, consistent și elastic.

Compoziţia astfel obţinută se lasă la dospit circa o oră.

Luam apoi o bucată de aluat, o întindem bine, punem peste crema obținută din amestecul de nuci cu ciocolată belgiană topită, rahat și stafide, și o rulăm. Rulada obţinută o secţionam în două pe lungimea sa şi cele două părţi astfel obţinute le împletim şi le ungem cu ou.

Se pun apoi într-o formă tapetată în prealabil cu unt şi făină si le lasăm la dospit aproximativ doua ore.

Când aluatul a crescut dam tava la cuptor pentru circa 45 de minute – 1 oră la 160 grade.


Rețetă de cozonac însiropat – ingrediente și mod de preparare

Dough ingredients:

  • 180 mililitri de apă
  • 2 lingurițe de drojdie uscată
  • 500 de grame de făină
  • 70 de grame de zahăr
  • o jumătate de linguriță de sare
  • 3 large eggs
  • 85 de grame de unt nesărat moale (sau ulei de rapiță)

Ingredients for the filling:

  • 60 de grame de unt nesărat moale (sau margarină)
  • 70 de grame de zahăr alb
  • 70 de grame de zahăr brun
  • 80 de grame de ciocolată amăruie (sau fulgi de ciocolată)
  • 25 de grame de cacao
  • 1 lingură de scorțișoară
  • 100 de grame de stafide aurii
  • 1 lingură de miere
  • 2 linguri de rom negru sau maro

Ingredients for syrup:

  • 150 de grame de zahăr
  • 120 de mililitri de apă
  • 80 de mililitri de rom
  • câteva semințe de vanilie (opțional)

Cum se face aluatul de cozonac însiropat:

Pune apa și drojdia într-un castron mic, amestecă ușor și lasă 5-10 minute ca să se activeze drojdia.

Într-un vas încăpător sau direct în bolul malaxorului planetar pentru aluat, pune făina, zahărul și sarea. Adaugă drojdia activată și amestecă bine cu o lingură de lemn sau cu ajutorul mixerului special pentru aluat, la viteză medie.

Adaugă ouăle pe rând și amestecă bine de fiecare dată, ca să se incorporeze bine în compoziție.

Adaugă untul moale sau uleiul și frământă cu mâinile (pune puțină făină pe masa de lucru) sau mixează până obții un aluat elastic și catifelat (nu lipicios – mai poți adăuga făină, câte o lingură, până obții rezultatul dorit).

Procesul de frământare poate dura mai mult sau mai puțin, în funcție de modul de frământare. Mixerul este de mare ajutor în acest sens.

Lasă aluatul în bolul mixerului sau într-un vas mare acoperit cu o cârpă curată, la căldură, o oră și jumătate.

Cum se face umplutura de cozonac însiropat:

Cât timp dospește aluatul, ocupă-te de umplutură. Pune o tigaie cu fundul gros pe foc mediu.

Pune în tigaie untul, zahărul și ciocolata. Lasă pe foc și amestecă încontinuu până obții o cremă fluidă, omogenă.

Trage deoparte tigaia și adaugă cacaua, scorțișoara și mierea. Amestecă bine și lasă deoparte.

Într-un castron, pune stafidele în rom ca să se înmoaie și să capete aromă.

Cum se asamblează cozonacul:

Pregătește tăvile de cozonac (2 tăvi de 23 x 12 centimetri). Unge-le cu puțin ulei sau unt.

Scoate aluatul dospit din vas, lovește-l ușor și apoi împarte-l în două bile.

Presară puțină făină pe masa de lucru și întinde prima foaie de aluat cu ajutorul unui sucitor, în forma unui dreptunghi cu dimensiunea 28 x 38 de centimetri și o grosime de 3 milimetri, deci destul de subțire.

Pune pe suprafața întregii foi de aluat crema de ciocolată și scorțișoară – dar lasă margini de 2,5 centimetri fără umplutură.

Presară pe deasupra jumătate din cantitatea de stafide înmuiate în rom.

Rulează aluatul umplut și sigilează capetele cu ajutorul degetelor sau al unei furculițe.

Cu un cuțit ascuțit, taie rulada pe lungimea sa. Nu-ți face probleme că umplutura iese din aluat, e un pic cam „murdară” asamblarea, dar e perfect normal să fie așa.

Pune cele două bucăți de ruladă tăiată una lângă alta. Începe să le împletești din mijloc, cu atenție să nu iasă toată umplutura în acest proces.

Sigilează capetele ruladelor împletite cu ajutorul unei furculițe sau cu degetele.

Procedează la fel cu cealaltă foaie de aluat și restul de umplutură și stafide.

Cu atenție, transferă ruladele împletite în cele două tăvi. Dacă rulada este mai lungă, o poți îndesa ușor să încapă în tavă.

Acoperă tăvile cu aluat umplut cu o cârpă curată sau cu o folie de plastic și lasă la dospit, la căldură, încă 1,5-2 ore.

Coacerea cozonacului:

Preîncălzește cuptorul la 175 de grade Celsius.

Pune tăvile de cozonac pe grătarul din mijlocul cuptorului. Pe tava de dedesubt poți pune o foaie de copt sau de aluminiu, ca să „prindă” din umplutura care ar putea să se scurgă și să se ardă.

Lasă la copt 30-35 de minute sau până când cozonacul trece testul cu scobitoarea.

Pregătirea siropului:

Cât timp se coace cozonacul, pregătește siropul cu care îl vei „îmbăta”.

Pune o tigaie pe foc și adaugă zahărul, romul, apa și semințele de vanilie.

Lasă focul mediu și adu la fierbere amestecul. După ce atinge punctul de fierbere, redu focul la minimum și amestecă încontinuu până se dizolvă complet zahărul și obții un lichid cu textura unui sirop.

După ce cozonacul s-a copt, scoate-l din cuptor și lasă-l 5 minute la temperatura camerei.

Unge cozonacul din tavă cu siropul de rom pe toată suprafața, cu ajutorul unei pensule. Nu te grăbi, pune treptat sirop pe cozonac, astfel încât să aibă timp să îl absoarbă.

Scoate cozonacul din tavă și taie-l felii abia după ce se răcește complet.

Mai jos, varianta video pentru rețeta de cozonac (babka) cu glazură de ciocolată.