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In a large bowl, sift the flour twice, is the advice of Bertoni D Albert, to make the cake fluffier. In lukewarm milk add, dry yeast, sugar, egg yolks mixed well, salt powder, orange peel, lemon mix until all ingredients are incorporated. The obtained cream is added over the flour and the kneading begins. I admit that I put Thor, the planetary mixer, to work, after all the ingredients were incorporated and a slightly sticky dough was obtained, add the oil and knead until an elastic dough is obtained.
Leave the dough to cool, carefully in a larger bowl, covered until the next day, or at least 3 hours in the refrigerator.
The next day, remove the dough from the cold, turn it over on the work table, divide it into two balls, which are then spread, grease each sheet with caramel, http://panacris.blogspot.ro/2016/01/caramel -prepared-in-the-house.html, sprinkle with cocoa, ground walnuts, then roll.
The two rolls are cut into slices of approx. 2 cm, which is placed in a round shape lined with parchment sheet. Then grease with beaten egg, then sprinkle with vanilla sugar, leave to rise, then bake in the preheated oven for approx. 45 minutes at 180 degrees. After passing the test, the toothpick is removed from the oven. Heat the milk with the honey, then pour hot over the hot cake, then leave to cool in the oven. Good luck and good luck!
Method of preparation
Dissolve the yeast in the milk, mix with the flour and sugar and leave to rise for an hour. When the dough is raised, add eggs one by one, salt, rum, vanilla and lemon peel. Mix everything and knead for 10-15 minutes, then let it rise again for 1/2 hour
On the flour board spread a 1.5 cm sheet of dough, which is greased with butter rubbed foam. Over the butter layer, sprinkle on the whole sheet, the nuts passed through the mincer or finely ground. Wrap the sheet, forming a roll, which is cut into 8-10 pieces. Each piece is tightened at one end and placed - side by side - with the side tightened down, in a round cake shape, greased with butter and lined with flour. Let it rise for another 1/2 hour, then put it in the pan in the oven, where it is kept for 30-40 minutes at the right heat. You get a good-looking cake, like a bouquet of rosebuds. A few minutes after baking, carefully remove from the pan so that the "roses " remain together, and place on the plate.
Prepare a mixture with all the ingredients and leave to rise. divide into balls egele preferably
Cozonac-rose with butter
First we prepare the mayonnaise: crush the yeast in a bowl and mix with a little warm water
- 500 gr flour
- 5 eggs
- 375 gr sugar
- 40 gr brewer's yeast
- 1 glass of milk
- a spoonful of rom
- a pinch of salt
- lemon peel
- 200 gr nuts
- 300 gr butter.
Dissolve the yeast in the milk, mix with the flour and sugar and leave to rise for an hour. When the dough is raised, add eggs one by one, salt, rum, vanilla and lemon peel. Mix everything and knead for 10-15 minutes, then let rise again for 1/2 hour. On the flour board spread a 1.5 cm sheet of dough, which is greased with butter rubbed foam.
Over the layer of butter, place the sheet and sprinkle the nuts passed through the mincer or finely ground. Wrap the sheet, forming a roll, which is cut into 8-10 pieces. Each piece is gathered at one end and placed - side by side - with the side pressed down, in a round cake shape, greased with butter and lined with flour.
Let it rise for another half an hour, then put it in the oven tray, where it is kept for 30-40 minutes on the right heat. You get a good-looking cake, like a bouquet of rosebuds.
- In a large bowl, gradually add the ingredients and mix well with a mixer, set at medium speed, to homogenize the composition.
- Pour everything into an yena bowl (of course, if you don't have one, you can easily use the tray that makes sweets, usually, and doesn't stick)
- Put in the oven.
Important note: the dough will rise, so do not fill the bowl up or try to use one with thicker walls.
Photo sources: Youtube, stock
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Rose cake with nuts and raisins
Dissolve the yeast in milk, mix it with the flour and sugar and leave to rise for 1 hour. When the dough has risen, add the eggs, one at a time, salt, rum, grated lemon or orange peel. Knead everything for 10-15 minutes, then let the dough rise for half an hour. Everything is prepared in the heat, and when it is leavened, the dough must be lightly covered (not with something heavy), to allow it to rise freely, at a temperature of at least 30 ° C.
Sprinkle flour on a plate and, with lightly greased hands, spread a 1.5 cm thick sheet of dough, which you grease with butter rubbed with sugar until it becomes foam. Sprinkle the ground nuts and a few raisins over the whole sheet of butter. wrap the sheet, forming a roll that you cut into 8-10 pieces. Gather each piece at one end and place them next to each other, side down, in a round cake tin, greased with butter and lined with flour. Leave to rise for half an hour, then put the form in the oven on the right heat for 30 minutes. 10 minutes before being taken out of the oven (if you wish), you can put a syrup prepared from a cup of milk and 3 tablespoons of sugar (or three quarts of a cup of water with 4 tablespoons of sugar) over this rose-shaped cake. Boil them over medium heat for 5 minutes and, when you turn off the heat, add 2-3 tablespoons of essence, to taste. Pour the syrup over the cake and leave it in the oven for another 5-10 minutes, over low heat. After the cake is baked, take it out of the form while it is hot, being very careful not to break it, and the roses to stay together.
Heat the milk a little with the 3 tablespoons of sugar, put the yeast and mix well.
In a bowl sift the flour, put lightly beaten eggs, salt and spices.
Add the milk mixture with yeast, mix well with a spoon and knead on the table lined with a little flour, until the dough becomes non-sticky and the ingredients are well incorporated.
Leave to rest for 10 min.
Mix the butter with 5 tablespoons of sugar.
Spread the dough sheet approx. 3mm thick, 60x40 cm.
Grease it with butter mixed with sugar.
Sprinkle the ground walnuts on top and press a little with your hands so that the walnuts enter the butter.
Roll the sheet tightly on the large side and cut 11 small rolls of the same size. We place them in a pan or a form with removable walls of 24cm greased with butter, with the distance between them for growing and we leave them to grow for 1 hour in a warm place.
After this time we put the pan in the preheated oven at 170-180 degrees for 30-40 min. until nicely browned.
How to prepare a fasting cake
I decided to show you how to make a cake. without any eggs! No eggs, no butter, no milk. What's more, fasting cake, with the pretense of coming out as fluffy and tasty as one made with all the goodies. Here is the result:
And a section, to see, before you start kneading, that it wasn't a joke when I said it's just as fluffy:
all ingredients at kitchen temperature
500 grams of flour 000 - I used 440 grams of flour 000 and 60 grams of flour type 400 (durum wheat), if you use only the 000, you will probably have to reduce the liquid intake a little
40 grams of fresh brewer's yeast
250-270 ml. of carbonated juice, yellow (I used Fanta)
80 ml. of oil
60 grams of sugar (has sugar and juice, no more is needed)
1 tablespoon vanilla essence (or 1 sachet of vanilla sugar)
grated lemon peel
1 pinch of salt
fillings of your choice, I used shit and dark chocolate sequins (also fasting)
Sift the flour into a bowl:
Make room in the middle, put the yeast, half the sugar and a little juice (3-4 tablespoons) in the hollow, stirring continuously until it dissolves:
Expect the mayonnaise to grow, in a place away from the current, until it swells well:
At this point, I deserted the contents of the bowl, the rest of the juice, oil, sugar, salt, vanilla and lemon peel in the bread machine, selecting the 15-minute kneading program (obviously, you can knead by hand, you have to get a non-sticky dough, without being hard, which is already starting to form air bubbles inside). I greased a bowl with oil and placed the kneaded dough inside, turning it on all sides to cover with a thin film of oil:
I covered the bowl and put it in a warm place, waiting for the dough to rise, until it doubled in volume:
I turned the dough over on the oiled work surface
I divided the dough into two equal parts and flattened each one with a palm in the shape of a rectangle. On one side I sprinkled the dark chocolate sequins:
. on the other shit cubes:
I rolled each part, then twisted them together and placed the cake thus formed in the form lined with baking paper:
I covered the form with a kitchen towel and placed it in a place away from drafts, warm, for a closed hour, until the cake looks like this:
I sprinkled the surface with a little juice and put the cake in the preheated oven at 200 degrees, after 10 minutes reducing the heat to 180 degrees. When it seemed quite brown, I covered it with a sheet of wet baking paper, continuing to bake until 40 minutes have passed. I tested it if it's ripe enough by inserting a skewer stick in the middle of it and here it is:
I couldn't wait for it to cool, I powdered it with a little sugar and cut it into slices:
The next day was just as good at the morning coffee.
Cozonac with caramelized sugar
The scent of the hot cake fresh out of the oven reminds me of my childhood when my grandmother lit the fire in the clay oven and made the best cakes ever tasted. In memory of those times, there is no holiday without cake in our house. And this cake with caramelized sugar icing will definitely be the center of attention on any festive meal.
For the dough you need: 500g sifted white flour, 1/2 teaspoon salt, 20g fresh yeast, 100ml warm milk, 4 whole eggs, 100g sugar, peel of 1 lemon, 1 teaspoon vanilla extract, 150g butter at room temperature.
Start by making a pie like this: dissolve the yeast in warm milk and incorporate 80g of flour. Let rise for 15-20 minutes. Meanwhile, mix the eggs with the sugar, vanilla and lemon peel until they double in volume. Add the curd and the rest of the flour, plus the salt. Mix (or knead by hand) for at least 10 minutes - the longer, the better. Gradually incorporate the soft butter then place the dough in a bowl greased with oil and cover with cling film. Let the dough cool for 3-4 hours, until it doubles in volume.
For the caramel icing you need 150g of sugar which you melt until you get a golden color. Pour the caramelized sugar into a tray (I recommend a pot with high walls, about 24-26 cm in diameter) and carefully turn the tray until you cover both the walls and the bottom in a layer of caramelized sugar.
For the filling you need: 80g fat butter, 80g dark chocolate, 20g cocoa, 30g powdered sugar, 1 pinch of salt, 150g ground walnut kernels. Melt the chocolate with the butter in a bowl on a steam bath. Remove from the heat and add the cocoa, sugar and salt.
Transfer the dough to the floured work table and spread out a thin rectangular sheet. Spread the chocolate cream over the dough and sprinkle the walnut kernel on top. Roll tightly then cut the roll into 5-6 equal slices that you place in the tray lined with caramelized sugar. Allow the cake to rise for one hour at room temperature. Bake in the preheated oven at 170C for 40-50 minutes until golden and pass the toothpick test. When ready, take out of the oven and carefully turn the cake upside down on a plate. It is important to turn it over now because as the caramel cools, the cake will be harder and harder to remove from the mold.
For decoration, although it is not mandatory, I recommend these caramel threads that you make from 100g of sugar and enough water to moisten the sugar. Boil over medium heat, washing the walls of the pot with a brush soaked in cold water until you get an amber caramel. When the sugar is caramelized, take it off the heat and let it cool for 1-2 minutes, until it reaches the point where it stretches into a thin thread. Soak a fork in the melted sugar and spread very thin threads on a baking tray / paper. Work fast and carefully. Carefully take the sugar strands and wrap them around the cake. It should be noted that these sugars are very sensitive to moisture and will not last long.
Cozonac syrup!! Complicated work, stages that extend over 2 days and we eat it only in the 3rd, but all in all the effort and patience are well worth it! Whoever has patience and harms himself in his preparation will be super satisfied, because I would be a little better off if I have eaten so far. Every time I say that the new recipe is better, but this one will definitely not match anything!
Cozonac syrup, although we can easily call it drunk cake, is the best cake I have ever eaten. I'm not exaggerating at all when I say this, the clear proof being the huge collection of cake recipes which I have on the blog, plus a few more unrealized yet, but to be made for the holidays.
The syrupy cake is fluffy, flavorful, with a generous coconut filling, in which you can add if you like chocolate, but not too much. I often bought this delicious cake. Sometimes it was well syruped, other times less so. But the price was pretty high everywhere. I didn't understand how I could ask for so much on a cake until I made it myself. Considering the ingredients used and the work done at this moment, I can say that the price is totally justified.
The part that I found most interesting about this recipe is the fact that the dough is leavened in the refrigerator. Initially I was surprised, but I remembered that at one point I prepared bread with mayonnaise, according to my recipe and the dough was left and then I fermented it in the fridge.
I made the cake syrup with rum, but it can also be made with brandy or wine (I recommend Miorita & # 8211 is very good).
I have to make a very important clarification: the liquids have been weighed, so do not measure with the cup in ml, use the scale! And don't look at the price given for the rum, let it be a very good one, you will feel its aroma and you will adore it for all the work it will do.
The syrupy cake or the drunk cake can be the most pleasant surprise for the holidays, but you can prepare it whenever you feel like something extraordinarily good.
In the first year I didn't get to take more than one picture. In the following years not even one. It ends very quickly, but it is also a small cake.
Now I leave the list of ingredients and how to prepare the syrup cake:
For the dough:
1 whole egg + 2 yolks
grated peel of 1/2 lamiae and 1/2 orange
30 g cold milk (very cold)
For the filling:
First, put the yeast with warm milk and flour (until it is at a neutral temperature when we reach it) and leave it to rise for about 15 minutes, or until it rises enough to get out of the bowl. During this time we cut 70 g of cold butter into cubes and let them wait at room temperature. Put in the bowl of the mixer 1 egg and 2 yolks, 40 g fine sugar, grated lemon and orange peel, 15 g rum and 5 g vanilla extract. Let it mix well, until the eggs start to foam. At this point add mayonnaise, flour and 30 g of milk very cold. If the dough looks hard we can add a maximum of 10 g of cold milk. At the end, add salt. Knead the dough very well, adding a cube of butter only after I have incorporated the previous one completely. When we finish kneading, we put the dough in a bowl greased with oil, cover it with a plastic wrap and put it in the fridge for 2 hours or until it doubles in volume. I'm not kidding!! It will grow very nicely in the fridge! During this time we prepare the filling: we mix very finely ground walnuts with powdered sugar, cocoa, eggs, rum and a pinch of salt.
We also prepare the syrup and 450 g of sugar and 150 g of water (we leave it on the fire until the sugar dissolves without mixing at all in the pot!) We let it cool a little and we add the rum and 1 vanilla pod cut in half. Cover the syrup and let it wait until we need it.
When the dough has risen, take it out of the fridge, divide it into 2 equal balls, so that each ball is wrapped in foil and wait another 3 hours in the fridge. I said you need patience, didn't you?
After this interval, we spread each piece of dough into rectangles using very little flour for the work table (I greased the whole top with oil and I did not use flour at all). Spread the filling leaving free space of 4 cm at the short edge, roll the dough tightly, repeating the operation for the second piece of dough.
Cut 5 cm from each end of the roll (reach the cream directly), then move the rolls with the cream in the freezer for 15 minutes. During this time, prepare the smaller cake form (20 * 10), grease it with melted butter, then put the baking paper. Remove the rolls from the freezer and cut them in half lengthwise. We put them in the cross and weave them, then we arrange the cake in the tray.
Cover the cake pan with cling film and leave it in the fridge overnight (at least 8 hours it should be cold). When the waiting hours have passed, put a bowl of hot water in the oven, close the door, take the cake out of the fridge, remove the food foil, then put it in the oven where we have steam for 30 minutes. After 30 minutes, remove the pot with water, form a cake and preheat the oven to 160 ° C. Bake the cake for 45-50 minutes or until it is browned and firm to the touch (you can't try the toothpick or the stick because of the cream).
When it is baked, take it out, let it cool out of the mold for 5 minutes, then soak it well in syrup for 15 seconds. Drain the excess syrup, move the cake back into the mold, wrap it in plastic wrap and leave it to wait until the next day.
That will be the moment when we will enjoy with maximum pleasure every piece of syrup cake and we will regret that we did not make a double portion.
That being said, I wish you patience and increase in the preparation of syrup cake!
If you like the recipe, you can share it, and if you try it, I am waiting for your pictures on the facebook page or at [email protected]
Here it is prepared here by Vio. Thank you very much, it turned out very nice!
Thanks for the inspiration go to Desertology. More detailed explanations can be found in the link.
Cozonac "rose" with vanilla and nuts
Dissolve the yeast in the milk, mix with the flour and sugar and leave to rise for an hour. When the dough is raised, add eggs one by one, salt, rum, vanilla and lemon peel. Mix everything and knead for 10-15 minutes, then let rise again for 1/2 hour. On the flour board spread a 1.5 cm sheet of dough, which is greased with butter rubbed foam. Over the butter layer, sprinkle on the whole sheet, the nuts passed through the mincer or finely ground. Wrap the sheet, forming a roll, which is cut into 8-10 pieces. Each piece is tightened at one end and placed - next to each other - with the side pressed down, in a round cake shape, greased with butter and lined with flour. Let it rise for another 1/2 hour, then put it in the pan in the oven, where it is kept for 30-40 minutes at the right heat. You get a good-looking cake, like a bouquet of rosebuds. A few minutes after baking, take the cake out of the mold, carefully, so that the "roses" remain together, and place on the plate.
Among the alternatives to the recipe Cozonac "rose" with vanilla and nuts, we recommend: