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Cozonac cheap

Cozonac cheap


Sift flour in a bowl. Heat the milk on the fire and take a little of it to dissolve the yeast and put the spices, salt, sugar in the warm milk. Beat the eggs in a bowl with a fork, melt the margarine in a kettle over low heat and then all mix less margarine which is gradually added as the cake is kneaded. Leave it warm in a place away from the current and when the volume has doubled, you can put it in the cake tins that have been greased with margarine.

In order to be able to fill the cake with shit, proceed as follows: take the exact amount for the shape from the shell and break it into three pieces that are stretched in a rectangular shape with your hands greased with oil, then put the pieces of shit that was cut before with the knife and then roll, do the same with all three and weave them in three, put them in the tray and leave them to rise until the edge of the tray is kept in the oven at 180 degrees for 45 minutes.

Good appetite,


Woven cake for Easter

Put the flour in a bowl and form a mound with a hollow in the middle. Heat 2 tablespoons of milk in a saucepan and add 1 teaspoon of sugar. Crush the yeast and mix until smooth.

Pour the yeast mixture into the bowl and cover with a little flour. Keep covered for about 20 minutes, until the surface of the flour cracks. Then add the rest of the milk and sugar, butter, salt and egg and mix well until the dough is smooth. Then knead vigorously for 10 minutes, until the dough no longer sticks to the bowl. Cover and leave to rise for 30 minutes.

Preheat the oven to 200 ° C (gas 3-4). Incorporate lemon peel, dried raisins and almonds into the dough.

Divide the dough into three equal parts, roll into rolls and knit. Press the ends, then grease with melted butter and fold.

Let it rise for another 20 minutes. Grease the cake with egg yolk and sprinkle with chopped almonds.

Grease the baking tray with butter and bake the cake for about an hour. If it browns too quickly, cover it immediately with aluminum foil.


Woven cake

Put the flour in a bowl and form a mound with a hollow in the middle. Heat 2 tablespoons of milk in a saucepan and add 1 teaspoon of sugar. Crush the yeast and mix until smooth.

Pour the yeast mixture into the bowl and cover with a little flour. Keep covered for about 20 minutes, until the surface of the flour cracks. Then add the rest of the milk and sugar, butter, salt and egg and mix well until the dough is smooth. Then knead vigorously for 10 minutes, until the dough no longer sticks to the bowl. Cover and leave to rise for 30 minutes.

Preheat the oven to 200 ° C (gas 3-4). Incorporate lemon peel, dried raisins and almonds into the dough. Divide the dough into three equal parts, roll into rolls and knit. Press the ends, then grease with melted butter and fold.

Let it rise for another 20 minutes. Grease with egg yolk and sprinkle with chopped almonds. Grease the baking tray with butter and bake the cake for about 1 hour. If it browns too quickly, cover it with aluminum foil.


Original cake and walnut cake recipe for Easter! It will come out fluffy and tasty

With each passing day, Easter is getting closer and closer, and housewives have already started thinking about the preparations for the holiday meal. Cozonac is one of the dishes that are not missing from Easter, so you must have it at home.

Even if apparently the cake is quite difficult to prepare, if you follow a few simple steps, everything will turn out perfectly, without too much work. So, if you want to smell freshly baked fresh cake for Easter, then you should try this original recipe.


Cozonac with kneaded shit and baked in the bread machine

Today I will write the recipe for cake with kneaded shit and baked in the Panasonic bread machine about which I told you here that I received it for testing and of which I am very, very pleased.

So excited that I baked a loaf of bread almost every day. And not only that. I also tried other recipes like this, for cake with kneaded shit and baked in the bread machine. Why did I specify these details?

There is the possibility to either just knead the dough and then bake in the oven from the stove, or go all the way and bake in the bread machine. I tested both variants and in both cases I was very satisfied with the result.

The dough just kneaded at bread machine I used it to make some cheese pies like in Moldova, lap in the waist & # 8211 you can see below a picture taken with the phone as soon as I took them out of the oven.

However, the dough used is not exactly a cake as we know it, traditionally but one that leads more to the famous "panettone" or "brioche" but being a dough with eggs, sugar, butter and milk you can also consider it of cozonac.

Unfortunately, the final shape will not be of a traditional cake, you will not be able to put walnuts unless you bake it in the oven and it turns out a much too small amount as it is tasty.

Even with these small inconveniences, I would still like to have one bread machine like this HERE and use it to make shit cake. It is very convenient and easy to do and using the car saves a lot of time. The amount obtained will not be for several people but it is perfect to have something to eat for breakfast for at least 2 days a normal family of 4 people.

See below how to make bread on a Panasonic bread machine!
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Okay, now we should see how it's done. Or rather, what ingredients are used. I don't have much to say about how much is done except that you put everything in the car and wait. You can read a book, do homework with the little ones, etc.


Easter Cozonac: the traditional recipe of Chef Cătălin Scarlătescu

Famous for its tasty dishes, many of them made according to traditional recipes, Chef Cătălin Scarlătescu reveals his tricks to get a perfect Easter Cozonac.

I know the basic ingredients of Romanian recipes from my grandmother, who learned them from her mother, who knew them from her grandmother. So they are passed down from generation to generation in the last hundred years. In addition to the recipe, the secret lies in the freshness and provenance of the ingredients. If you have quality raw materials, you get tailor-made dishes, if you master the science of cooking, Chef Cătălin Scarlătescu told us.

A perfect Easter cake is not easy to prepare, but Chef Cătălin Scarlătescu's recipe will help you if you are at the first cake. If you already have experience, it will help you make a special cake to impress your loved ones.


How to make cake with walnuts and cocoa

Tricks for cake with nut and fluffy cocoa

Ingredients & # 8211 flour, eggs, nuts, etc. & # 8211 must be at room temperature.

The kitchen should be warm throughout the preparation of the cake.

The bowl in which you knead the dough should be lukewarm. Rinse it first with hot water, then wipe it very well.

Use only chicken eggs, not duck or goose eggs.

Heat the milk a little when you prepare the yeast mayonnaise, but be careful not to make it hot.

To make the egg whites beat better and faster, add a little lemon juice and salt in them, as for meringues.

Sift the flour before using it.

The cake should not be kneaded for hours or hit the counter with force. On average, 20 minutes is enough. The sign that it has been kneaded enough is when the dough comes off easily from the hands, is elastic and makes blisters.

Grease the countertop well with oil and your hands before preparing the dough for the trays.


Cozonac at the bread machine

Top with the yeast, which can be granular or fresh.

The vessel thus prepared is placed in the bread machine and the program for yeast dough is selected (the program lasts 90 minutes, of which 30 minutes lasts the kneading and one hour the raising. For a better efficiency of the kneading, I give it two or the kneading program).

Meanwhile, prepare the filling. The nuts given by the mincer are mixed with the cocoa.

Add sugar (to taste).

Add milk and put on the fire to melt the sugar. The consistency should be softer so that it can be easily spread over the cake dough.

After the dough has risen, on a surface greased with warm oil, take some of the dough and shape it.

He stretches his hand soaked in oil.

Spread 2-3 tablespoons of walnut composition on the entire surface.

Optionally, raisins can be placed on top.

Prepare another roll of the same length and thickness.

Then the 2 rolls are intertwined.

The cake thus obtained is placed in a tray greased with butter, a tray that I initially kept next to a heat source, ie it must not be cold.

Leave to rise in the pan for another 30 minutes, warm. Grease the entire surface with a beaten egg.

Sprinkle with poppy seeds.

Bake in the preheated oven at 175 degrees for 45 minutes (you can also do the toothpick test, for better safety).

To save you time, I will give you a summary below with answers to the main questions in the comments.

I made this recipe several times using 50 grams of fresh yeast. The equivalent amount of dry yeast would be 15 grams, because in general fresh yeast contains 70-80% water.

  • if you use fresh yeast, I recommend using 2 25 gram cubes
  • if you use dry yeast, I recommend using 2 sachets of 7 grams
  • if your yeast package says another amount needed for 1 kg of flour, I recommend that you follow those instructions.

The first time I tried to translate my grandmother's cake recipe, with the dough kneaded in my hand, into a cake recipe with the dough kneaded in the bread machine, I used dry yeast. I had a package of yeast received, untested, without instructions for use. I didn't get the cake dough right the first time. From multiple attempts and adjustments of quantities we arrived at the values ​​presented in this recipe. The 35 grams of yeast was dry yeast. Later I made the recipe using 35 grams of fresh yeast, at which point it became a bit doubtful that the same amount of fresh and dry yeast was needed. I came to the conclusion that most likely that dry yeast used for the first time & quot did not work in normal parameters & quot.

I received several comments, through the comments, that it was necessary to adjust the amount of flour with an additional addition of 150 grams of flour. We were not able to find out in what situations and for what types of flour this adjustment was necessary. This way we would be grateful to all those who prepared the cake to tell us what quantity, what type and what brand of flour you used to make it fluffy, considering that for the rest of the ingredients you did not change the quantities.

We used exactly the quantities written on the ingredients and tested with Pambac 000 flour and Dobrogea 000 flour.


The cheapest cake, 6.99 lei

Ingredient: for the dough: 1 kg flour, 300 g sugar, 4 egg yolks, grated peel of two lemons, rum and vanilla essence, a pinch of salt, 250 ml oil, 500 ml milk, 50 g dry yeast, butter like a walnut . For the filling: 4 egg whites, 25 g of cocoa, 4 tablespoons of sugar, rum and vanilla essence, 200 g of walnuts, a yolk for spreading.
Preparation: put the flour in a bowl and mix with 50 g of dry yeast (this yeast does not dissolve), then leave for 15 minutes. Meanwhile, the milk, sugar, rum and vanilla essences and the lemon peel are put in a saucepan, on the fire, until they become hot, after which they are mixed with the flour and the yolks. Knead well, gradually add the oil until it becomes an elastic dough. Let rise for an hour. Meanwhile, grease the trays with butter. For the filling: beat the egg whites with 3-4 tablespoons of sugar, add the essences, cocoa and nuts. After the dough has risen, divide it in two. Spread a piece on the table with your hand and place the filling on top. Roll, place in the pan and leave to rise for 30 minutes. After growing in trays, grease with egg yolk and bake for 45 minutes.


Video: Claudia Puican, talentată și în bucătărie. Ce a gătit iubita lui Armin. Chef de Viață