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Sweet bread

Sweet bread


In a large large bowl, sift the flour twice as fluffy. Heat the milk in which we dissolve the sugar and vanilla.

Then prepare the yeast mayonnaise with a little flour and a few tablespoons of milk already prepared, which should not be hot, then sprinkle a handful of flour over the mayonnaise and leave it in a warm place for about 10-15 minutes, until it cracks. flour".

Rub the yolks with salt, lemon peel and orange.

Add the mayonnaise, the rest of the warm milk and the yolks, but mix by hand and start to knead slowly, gradually adding little by little the oil that needs to be warm.

And we knead and knead like this for 30 minutes, folding the dough or taking it in my hand and then throwing it in the bowl. Here was my mother who liked mega covatica wood like alfellll :).

Cover the bowl with a clean napkin and leave the dough to rise, in a warm place away from the current, for about an hour and a half. Meanwhile, prepare the trays that must be at room temperature and cover them with baking paper.

We take the dough raised and divide it in two for the two cakes and divide each half into two.

Spread two or two sheets of dough on a thin film of oil, add the filling and roll.

Knit two at a time and leave to rise in the pan for about 40 minutes.

Grease the cozonacs with egg yolk mixed with milk and sprinkle them with sugar, poppy seeds or sesame seeds.

Bake the cozonacs for about 40-50 minutes.

To mention: I found this recipe on a culinary blog, that of Gabriela Cara. I implemented the recipe and a wonderful cake came out.

Thank you!

Happy Easter to all Chefs!


Unbroken Cozonac

It took:
In a larger bowl put 200 g of flour in the evening and make a hole in which you mix 4 whole eggs, 2 yolks, sugar, salt, oil, milk and yeast dissolved in a little warm milk. Cover the dish with a thicker towel and leave in a cooler place until the next day.

The next day, mix the mayonnaise with a tablespoon of flour, then gradually all the flour, melted margarine (warm) and spices. Mix well until a bread-like dough is made and heat until the composition doubles.

Filling:
Whisk the egg whites with a little salt and sugar to taste. Add sour cream, cocoa, rum essence and mix well.
Spread like a sheet of dough, grease with the cream obtained and sprinkle diced shit, chopped walnuts (but not finely) and raisins.

Roll the composition and put it in a pan greased with oil, let it sit for another 15 minutes and put it in the oven. Bake the cake for about 45 minutes on the right heat.
Leave to cool and remove from the pan and then garnish with chocolate icing.
Good appetite! ! !


  • dark chocolate (grated or finely chopped)
  • raisins
  • shit (cut into small cubes)
  • Mac
  • granulated sugar

The first time you take care of the cake, as it happens with any cake recipe. We are not talking about a cake recipe with scalded dough, but a classic one.

In a large bowl, pour the flour, and over it add the yeast and eggs, then gradually mix the milk with the sugar. Towards the end, add the salt, butter and lemon peel. You can do this with a special robot, if you have such a device.

After everything has been homogenized and you get a slightly sticky crust, it is necessary to leave this cake dough to rise and you can take care of the filling.

Add walnuts in a bowl, over which it is necessary to pour hot milk, sugar and other ingredients. In this Moldovan cake recipe you can also add a few squares of dark, bitter chocolate, which you can grind on a special device or you can grate them, raisins, shit or other such ingredients.

After the dough has risen, the next step is to prepare for baking this fluffy cake that breaks into strips. Sprinkle the worktop with a little oil, place the raised crust on it and divide it in two. You will see from now on how good the dough looks and that it has the potential to make you make a homemade cake, like in grandma's time.

Take each piece separately, spread it well, and over it place half of the cream and roll, then place this cake with walnuts in the pan. Do the same with the next piece. Over, you can grease the cakes with egg and sprinkle poppy seeds and caster sugar on top. Then, leave the cozonacs in the trays to rise for another 60 minutes.

Now you know how to make a fluffy cake, which breaks into strips, and to finish everything, the trays are put in the electric or gas oven and the preparation is left inside, to bake for 40-45 minutes, at 180 degrees / medium heat.


Unbroken Cozonac

It took:
In a larger bowl put 200 g of flour in the evening and make a hole in which you mix 4 whole eggs, 2 yolks, sugar, salt, oil, milk and yeast dissolved in a little warm milk. Cover the dish with a thicker towel and leave in a cooler place until the next day.

The next day, mix the mayonnaise with a tablespoon of flour, then gradually all the flour, melted margarine (warm) and spices. Mix well until a bread-like dough is made and heat until the composition doubles.

Filling:
Whisk the egg whites with a little salt and sugar to taste. Add sour cream, cocoa, rum essence and mix well.
Spread like a sheet of dough, grease with the cream obtained and sprinkle diced shit, chopped walnuts (but not finely) and raisins.

Roll the composition and put it in a pan greased with oil, let it sit for another 15 minutes and put it in the oven. Bake the cake for about 45 minutes on the right heat.
Leave to cool and remove from the pan and then garnish with chocolate icing.
Good appetite! ! !


Cozonac traditional & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, I have reached the long-awaited recipe for cozonac step by step. Christmas is fast approaching and this recipe is not missing from the tables of Romanians at holiday time. I had asked some friends if I was making cake this year, and as they looked at me forbidden, gesturing disapprovingly, I thought that a step-by-step video cake recipe would make them change their minds. Unfortunately, more and more people prefer to buy cozonac, or rather a sweet bread, without milk, eggs or butter, but only with many chemicals. It scares me that these products have up to a few months on the shelf.

The step-by-step cake recipe I present to you is from my mother, who learned it from a neighbor on our street, & # 8222Tanti Fana & # 8221, an exceptional woman, perfect housewife and exemplary cleanliness. A few years ago Aunt Fana left us, but her cake recipe stayed and will stay with us. For a sweet bread successful, aunt Fana taught us the following: all ingredients must be of good quality and necessarily at room temperature. The kitchen must be warm and protected from cold air currents. She used oil to make the cake, but I prefer to use butter for tenderizing and for taste.

Before making the cake, it is necessary to make mayonnaise and let it grow. Thus we check the yeast, if it is good, the mayonnaise will grow nicely, and if not, we can restore it without spoiling the ingredients. It is very important not to overdo it with sugar because it can stop the dough from growing and not to heat the milk excessively, for the same reason. The milk must be warm, as must the butter. When the dough has doubled in volume, it is ready, do not leave it too long because it may decrease.

Do not overdo it with the filling, the cake may remain raw inside if it has too much filling, or it may crack on the surface. Bake the cake over medium heat, somewhere at 160-170 degrees, depending on your oven. Always preheat the oven well before placing the cake. Bake the cake for about 40-50 minutes, then bake it and place the trays on one side to prevent the cake from falling. Serve the cake warm or cold, and to keep it fresh for a longer period, wrap it well in plastic wrap.


Traditional cake - video recipe

Ingredients

For the dough:

  • ▢ 500 g warm milk
  • ▢ 200 g sugar
  • ▢ 100 ml melted butter
  • ▢ 100 ml oil
  • ▢ 5 yolks
  • 2 cubes of yeast (50g)
  • ▢ 1 kg of flour
  • ▢ 1 vanilla essence
  • ▢ peel of a lemon

For the filling:

  • ▢ 200 g of shit
  • ▢ 200 g ground walnuts
  • ▢ 150 g raisins
  • ▢ 3 tablespoons powdered sugar
  • ▢ 2 tablespoons cocoa

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, I have reached the long-awaited recipe for cozonac step by step. Christmas is fast approaching and this recipe is not missing from the tables of Romanians at holiday time. I had asked some friends if I was making cake this year, and as they looked at me forbidden, gesturing disapprovingly, I thought that a step-by-step video cake recipe would make them change their minds. Unfortunately, more and more people prefer to buy cozonac, or rather a sweet bread, without milk, eggs or butter, but only with many chemicals. It scares me that these products have up to a few months on the shelf.

The step-by-step cake recipe I present to you is from my mother, who learned it from a neighbor on our street, "Tanti Fana", an exceptional woman, perfect housewife and exemplary cleanliness. A few years ago Aunt Fana left us, but her cake recipe stayed and will stay with us. For a sweet bread successful, aunt Fana taught us the following: all ingredients must be of good quality and necessarily at room temperature. The kitchen must be warm and protected from cold air currents. She used oil to make the cake, but I prefer to use butter for tenderizing and for taste.

Before making the cake, it is necessary to make mayonnaise and let it grow. Thus we check the yeast, if it is good, the mayonnaise will grow nicely, and if not, we can restore it without spoiling the ingredients. It is very important not to overdo it with sugar because it can stop the dough from growing and not to heat the milk excessively, for the same reason. The milk must be warm, as must the butter. When the dough has doubled in volume, it is ready, do not leave it too long because it may decrease.

Do not overdo it with the filling, the cake may remain raw inside if it has too much filling, or it may crack on the surface. Bake the cake over medium heat, somewhere at 160-170 degrees, depending on your oven. Always preheat the oven well before placing the cake. Bake the cake for about 40-50 minutes, then bake it and place the trays on one side to prevent the cake from falling. Serve the cake warm or cold, and to keep it fresh for a longer period, wrap it well in plastic wrap.


Cozonac without kneading with walnut and cocoa

Dough ingredients

  • 1 kg flour 000
  • 500 ml milk + 100 ml milk for dissolving yeast
  • 150 gr sugar
  • 100 gr melted butter
  • 50 gr of fresh yeast
  • 5 egg yolks + 1 whole egg to grease
  • 5 tablespoons oil
  • A vanilla essence
  • Peel a squash, grate it and squeeze the juice
  • A pinch of salt.

Ingredients for the filling

  • 250 gr walnut kernels
  • 150 gr sugar
  • 50 gr raisins
  • 5 egg whites
  • 2 tablespoons cocoa
  • An essence of rum.

Method of preparation

Mix the flour in a bowl with the salt. Melt the butter in the microwave or bain marie and allow to cool. Heat the milk gently and mix with the sugar, orange peel or lemon and vanilla essence. Stir until the sugar melts.

In a bowl add the yeast and add about 100 ml of milk in which you dissolve a tablespoon of sugar and one or two tablespoons of flour over. Mix everything well until the yeast is completely dissolved and you get a homogeneous composition. Set it aside to rest until the composition begins to grow, as this will be the mayonnaise for the cake.

In a bowl, separate the yolks from the egg whites and mix the yolks with 5 tablespoons of oil and melted butter. In the flour bowl, gradually incorporate the mayonnaise raised for the cake, the sweetened milk and then the yolks that you mixed with oil and melted butter. Mix everything very well with the mixer or by hand until you get a homogeneous mixture, slightly elastic.

When you have obtained a ball of dough, put it in a bowl, grease with a little oil and cover the bowl with a towel, then leave it in a warm place, away from drafts, until the dough doubles. the volume.

Meanwhile, prepare the cake filling. Beat the egg whites and gradually add the sugar until you get a shiny and firm meringue. The obtained meringue is mixed with the rest of the ingredients for the filling.

Cake recipes

After the cake dough has risen enough, divide it into 4 equal pieces or 6, depending on the size of the trays in which you are going to put the cakes. Spread each sheet of dough, over spread the walnut filling over the entire surface, roll gently and do the same with the next sheet of dough.

Lightly weave the two sheets of dough and place the resulting cake in the tray that you have previously lined with baking paper. Grease the cakes with egg and sprinkle a little sugar on top. Let the cozonacs sit in the pan for 10-15 minutes, then put them in the preheated oven for 30-35 minutes at 200 degrees. In the end, you will get cakes without kneading, but very fluffy, browned and fragrant.

Find out what cheesecake recipes it is worth preparing for any festive meal.


Ingredients

  • 1.5 kg of flour
  • 75 g fresh yeast
  • 375 g sugar
  • 750 ml milk
  • 300 g fat (200 g butter and 100 ml oil)
  • 9 yolks
  • 1 teaspoon salt
  • flavors of your choice (I put vanilla and citrus peel)
  • 150 g raisins
  • 5 egg whites
  • 125 g sugar
  • 75 g cocoa (6 tablespoons)
  • 160 g nuts
  • o esenta de rom
  • 1 egg (for greased)
  • sugar, almonds, nuts & # 8230.de sprinkled on top

  • dark chocolate (grated or finely chopped)
  • raisins
  • shit (cut into small cubes)
  • Mac
  • granulated sugar

The first time you take care of the cake, as it happens with any cake recipe. We are not talking about a cake recipe with scalded dough, but a classic one.

In a large bowl, pour the flour, and over it add the yeast and eggs, then gradually mix the milk with the sugar. Towards the end, add the salt, butter and lemon peel. You can do this with a special robot, if you have such a device.

After everything has been homogenized and you get a slightly sticky crust, it is necessary to leave this cake dough to rise and you can take care of the filling.

Add walnuts in a bowl, over which it is necessary to pour hot milk, sugar and other ingredients. In this Moldovan cake recipe you can also add a few squares of dark, bitter chocolate, which you can grind on a special device or you can grate them, raisins, shit or other such ingredients.

After the dough has risen, the next step is to prepare for baking this fluffy cake that breaks into strips. Sprinkle the worktop with a little oil, place the raised crust on it and divide it in two. You will see from now on how good the dough looks and that it has the potential to make you make a homemade cake, like in grandma's time.

Take each piece separately, spread it well, and over it place half of the cream and roll, then place this cake with walnuts in the pan. Do the same with the next piece. Over, you can grease the cakes with egg and sprinkle poppy seeds and caster sugar on top. Then, leave the cozonacs in the trays to rise for another 60 minutes.

Now you know how to make a fluffy cake, which breaks into strips, and to finish everything, the trays are put in the electric or gas oven and the preparation is left inside, to bake for 40-45 minutes, at 180 degrees / medium heat.


Fluffy cake recipe. Three best homemade cake recipes

The housewives start the preparations for Christmas 2020, and below you will find the most delicious and simple recipe for fluffy cake. The guidelines will help you make the best cakes for Christmas.

At Christmas, the cake is among the most important dishes on the table

If you can't wait for the winter holidays and think about what delicious recipes to prepare, you've definitely come to the sweets chapter. The smell of freshly baked cake should not be missing from your home.


Ingredients Cozonac With Walnut

cake dough:

  • 500 & # 8211 550 grams of flour type 000 (fine flour for pastry, with a minimum of 10% protein content)
  • 250 milliliters of milk
  • 8 yolks
  • 100 grams of powdered sugar
  • 25 grams of caster sugar
  • 25 grams of fresh yeast
  • 100 grams of butter
  • 25 milliliters of oil (sunflower, rapeseed, grape & # 8211 a vegetable oil with a neutral taste)
  • 25 milliliters of rum (drink, not essence, keep in mind that alcohol is very good for leavened dough and if you prefer, you can use grand marnier liqueur or the liqueur you like)
  • grated peel of 1 lemon (or orange, or both, mixed)
  • 1 teaspoon grated salt
  • 1 tablespoon natural vanilla extract (or a sachet of vanilla sugar)

walnut filling:

  • 350 grams of ground walnuts
  • 100 milliliters of milk
  • 200 grams of sugar
  • 1 tablespoon grated cocoa
  • 25 milliliters of rum
  • 1 tablespoon vanilla extract
  • 2 raw egg whites
  • 1 egg yolk + 1 tablespoon of milk to finish the cakes
  • a little oil to grease the worktop
  • optionally, 1 tablespoon of almond flakes

Preparing Cozonac With Walnut & # 8211 Video Recipe

Preparation Fluffy Cozonac With Walnut, recipe in text format:

All ingredients must be at room temperature, ie the flour will be weighed, sifted and left in a bowl at kitchen temperature a few hours before starting work, whole eggs are removed from the refrigerator in time, etc.

Preparation of scalded dough and pork

1. Put on the fire, in a saucepan, 100 ml. of milk, from the total amount recommended for the dough. From the flour, take out 50 grams and put them in a large bowl. When the milk boils, pour it over the flour in the bowl and mix vigorously until all the lumps are dissolved. The obtained paste is pulled aside with a spoon and spread on the walls of the bowl, to cool faster. The purpose of this scalded dough is to keep our cake fluffy and fresh for longer.

2. In the same bowl, without touching the scalded dough, which may still be hot, add the yeast and caster sugar. Rub the yeast with the sugar until it liquefies, and if the scalded dough has cooled, mix it well. Sprinkle this mixture with a little flour on the surface and set aside to increase until it doubles in volume.

Kneading the cake dough

1. Meanwhile, beat the 8 yolks with salt to intensify their color. Add the oil, rum and vanilla extract, then dilute everything with the rest of the milk (150 ml) lukewarm, in no case hot.

2. Put all the cake flour in a large bowl, in which it will knead (or in the bowl of the mixer, if you knead on the robot). Add the liquid ingredients, the mayonnaise prepared in point 3, which must already be raised and full of air bubbles, and mix with the mixer, to which the kneading accessory has been attached, or with 1 wooden spoon. If you knead by hand, as soon as you can no longer cope with the wooden spoon, start kneading. After the ingredients are homogenized and no dry traces of flour can be seen, add the powdered sugar in two slices and knead vigorously for another 5 minutes with the robot or 10 minutes by hand.

3. It's time to add to the dough, which will be soft and very sticky, soft butter, piece by piece. Do not add the next piece of butter until the previous one has been completely incorporated. After adding the butter, the dough begins to be easier to work with and less sticky. Knead vigorously for another 15 minutes on the robot or 30-45 minutes manually, until, if we catch a piece of dough with our fingers, we can spread it in a thin, semi-transparent film, without breaking. This is a sign that the gluten network has developed properly and that our dough is sufficiently kneaded.

Dough fermentation

Transfer the dough to a bowl greased with a drop of oil, cover with a damp towel or cling film and let it rise in a warm place, away from current, until it doubles in volume.

Prepare the walnut filling

Meanwhile, we will prepare the filling: put the milk (100 ml) together with the sugar (200 grams) on the fire and boil it until the sugar dissolves. Pour this hot mixture over the 350 grams of walnuts in a bowl. Mix well, then add cocoa, rum, vanilla extract and raw (unbeaten) egg whites. Homogenize the composition and set aside, until we need it, it will harden quite well.

Fluffy cake with walnut filling, modeling

1. After the cake dough has doubled in volume, turn it over on the work surface greased with a thin film of oil, shape it into a rectangle and divide it into two equal parts (if you make two cakes) or leave it in -one piece if you only make one.

I made two cakes which I baked in two shapes of 26 & # 21512 cm, so I divided the dough in two and on each piece I divided in an equal layer half of the walnut filling, trying to leave around around the dough about 2 cm. without filling.

2. Roll the cozonacs as tightly as possible, bringing the edges inwards so that the filling is well insulated and place in the pre-prepared forms with baking paper, glued down.

3. As soon as we have placed the cozonacs in the forms, we grease them with a delicate brush with 1 egg yolk beaten with 1 tablespoon of milk, then we cover them lightly with a napkin and let them grow in a warm place, away from the current, until they fill the forms up. During this time, preheat the oven to 190 ° C.

Baking cozonacs

1. After our walnut cakes have risen to the upper limit of shape, we can optionally sprinkle them with almond flakes and then bake them in the preheated oven at 190 ° C, at an average height for 10 minutes. . During these 10 minutes the cozonacs will increase a lot in height and will brown quickly (the sweet dough browns quickly). Reduce the temperature to 180 ° C, cover the cozonacs with moistened and squeezed sheets of baking paper or aluminum foil and continue to bake them for another 40 minutes.

2. After baking, the cozonacs are left to cool on a grill, leaning on one side, because they are very fragile and can cross. Gently peel off the baking paper and then, after 10 minutes, turn them on the opposite side. Until they are completely cold, the cozonacs are not cut and before cutting, if we want, we can powder them with a drop of powdered sugar. When they are cold, they can wrap well in food foil and will keep well for a few days, remaining fragile and fluffy (more than 3 days in my case they never lasted, so I do not know what happens after that).


Video: Χριστουγεννιάτικο γλυκό ψωμί. Foodaholics