put the sugar on the fire together with the milk until the sugar melts and let it cool until it becomes warm.
Rub the yolks with a teaspoon of salt.
Make mayonnaise, put the yeast in a bowl with a little flour and sugar and knead with a little warm milk.
Melt the butter to room temperature.
grate the lemons over the flour.
The oven must be very hot beforehand.
when the mayonnaise swells, pour it in the middle of the flour, then the eggs + the vanilla sugar.
Put the cooled milk over the flour and mix well.
From time to time, during kneading, sprinkle with rum essence.
When the melted butter has cooled, put it over the dough and continue kneading.
When you see that the kneading is no longer working, add enough oil to fill your palm, and knead to remove it from the bowl. The dough breaks from time to time.
When bubbles come out and break, it means that the dough is ready.
It is left to grow in a warm place away from the cold. Knead for about 40 minutes.
When it rises, leave it for about 2 hours and put it near the oven.
Meanwhile, make the cocoa cream by mixing all the ingredients.
After the dough has risen, divide it into 3 equal parts and spread them one by one in rectangles. Grease the dough with cocoa cream, put pieces of shit and roll.
Place in the cake trays and leave to rise for another 30 minutes.
Beat eggs for a little sugar and grease the cakes with them.
Put them in the oven until they are browned, before removing the cozonacs, we do the toothpick test.
Immediately after removing the cozonacs, grease them with water + sugar.
It is perfect with a glass of wine or milk, even after a week. : p
Traditional cake & # 8211 Old recipe from grandma's notebook
Cozonac from grandma's notebook: what don't you have to do to make it fluffy and delicious?
- 1 kg of white flour
- 8 yolks, at room temperature
- 50 g of yeast
- 500 ml of milk
- 1 small egg, mixed with 4-5 tablespoons of milk, to grease
- 200 g butter + 30 g for greased trays
- rum and vanilla essence
- 2 tablespoons oil
- 3 tablespoons lemon peel and orange
- 300 g of sugar
- 1 teaspoon salt
To prepare the filling:
- 250 g roasted walnut kernels, ground
- 8 beaten egg whites
- rum essence
- 3 tablespoons cocoa
- 300 g sugar
How is it prepared?
Put 3 tablespoons of flour in a cup of warm milk.
When it has cooled, add the yeast and a tablespoon of sugar. Stir, then allow to grow in a warm place until it doubles in volume. Beat the egg yolks with the sugar in a deep bowl. Add salt, oil, essences, lemon and orange peel and 100 g of melted butter.
The mayonnaise is poured over the yolks.
Add the warm milk and mix. Gradually incorporate the flour and knead well until the dough begins to come off the hands. At the end add the remaining 100 g of melted butter. The dough is folded, to catch air, until all the butter is incorporated.
Cover the dish with a towel or cling film and leave to rise for 50-60 minutes, until it doubles in volume.
Meanwhile, prepare the filling and release it into the oven to heat up. Whisk the egg whites. Add the sugar and mix until hardened. At the end, add cocoa, rum and walnut essence. Homogenize and let rest.
When it has risen enough, the dough is divided into four equal parts. On a tray greased with a little oil, spread a sheet of dough with your hands, suitable for the length of the cake tray. At one end, along the length, stretch the filling, then roll. Place in a pan greased with butter and lined with baking paper. Grease with a little milk and egg, sprinkle with sugar and leave to rise for another 20-30 minutes. Meanwhile, the other cakes are being prepared.
When they have doubled their volume again, the cozonacs are baked for 45-50 minutes, after which they are pricked with a toothpick or a mature straw to see if there is any crust left on it or if it is baked.
Do not knead with cold flour. The flour and other ingredients must be at room temperature.
This is how the tastiest Easter cake is made
COZONAC recipe. Whisk the egg whites. Add the sugar and mix until hardened. At the end add cocoa, rum and walnut essence. Homogenize and leave to rest.
When it has risen enough, the dough is divided into four equal parts. On a counter greased with a little oil, spread a sheet of dough with your hands, suitable for the length of the cake tray. At one end, along the length, stretch the filling, then roll. Put in a pan greased with butter and lined with baking paper. Grease with a little milk and egg, sprinkle with sugar and leave to rise for another 20-30 minutes. Meanwhile, the other cakes are being prepared. When they have doubled their volume again, the cozonacs are baked for 45-50 minutes, after which they are pricked with a toothpick or a broom to see if the crust remains on it or if it is baked.
COZONAC recipe. CAREFUL: Do not knead with cold flour. The flour and other ingredients must be at room temperature.
Cozonac without kneading, traditional recipe very easy to make
This one recipe it does not require agitation and is ideal for women who do not have much time. The cake can be filled with all kinds of ingredients, from walnut, cocoa, vanilla or shit.
The dessert prepared today will be soft and fluffy, despite the fact that it will not be based on turmoil. Come on, let's see in the rows below what products you need and how to prepare everything!
Ingredients needed for the cake dough:
- one kilogram of high quality white flour
- 500 ml of milk
- 150 grams of sugar
- 100 grams of melted butter
- 50 grams of fresh yeast
- 5 egg yolks and a whole egg for greasing
- 5 tablespoons sunflower oil
- a bottle of vanilla essence
- grated peel of a lemon
- a pinch of salt.
Ingredients needed for the filling of the traditional cake: