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A few hours before preparing the dough, sift the flour and leave it uncovered in a heated room.
dissolve the yeast in a little warm milk. Mix with a tablespoon-2 flour until you get a lump of the consistency of a thicker cream. The pre-cooked yeast is covered and left to rise.
Separate the yolks from the whites. Salt the yolks and mix well. Add the sugar with rum essence and grated orange peel. Rub with a wooden spoon, until the composition becomes frothy. Half of the egg whites are whipped. Add egg yolk to the flour, mix by pouring a little warm milk until all the flour is incorporated. Add the beaten egg whites, mix well for 15 minutes, then add the increased molding, until the volume doubles. Knead the dough well and beat for about half an hour then pour the warm oil little by little. Knead the coca for another 15 minutes. Leave to rise, covered with a kitchen towel, in a warm place, until the dough doubles.
Is made filling:
Beat the egg whites with 5-6 tablespoons powdered sugar, foam. The poppy is mixed with cocoa. Put milk little by little, until we get the desired filling consistency. We add the rum essence, and finally the egg whites. We cut the shit into squares and mix it with the poppy composition. After the dough has risen, prepare the cakes.
Grease 3 trays with butter (if you have larger trays, then only 2 cakes will come out) and cover them with baking paper. Sprinkle some white flour on the work table. Divide the dough into 3 equal parts. Spread a sheet on each side of the dough, put the poppy seed filling. Roll up and place in trays. In the middle of each, quarters of walnut kernels are inserted. Grease with beaten egg and put in the hot oven at a suitable temperature. Let them bake well.
When they are ready, we take them out to cool. Sprinkle with a little powdered sugar, then serve !!
Cozonac with fluffy poppy seeds
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COZONAC RECIPE. This is how to make the best Christmas cake
COZONAC RECIPES. The secrets of the live cake. This is how to make the best EASTER cake!
COZONAC RECIPE. This is the secret of the Moldovan cake! The housewives live and put a secret ingredient in the composition of the cake. Their cake always comes out fluffy and tasty!
Ingredients for the poppy flower cake recipe
- Flour - 800 g (add gradually, a smaller amount may be needed)
- Milk - 250 ml
- You - 1
- Butter - 50g
- Oil - 2 tbsp
- Yeast granules - 9g
- Vanilla sugar - 1 sachet
- Old - 50g
- Salt - & frac12 teaspoon
- For greased - 1 egg yolk.
- Poppy seeds - 200g
- Sugar - 50 g or to taste
- A pinch of salt
- Vanilla sugar - 4g
How do we prepare the flower cake recipe with poppy seeds?
Prepare the mayonnaise: Put the yeast in a bowl, add 2 tablespoons of flour, a tablespoon of sugar and pour 1/3 of the total amount of milk (heated).
Mix well. Cover the bowl with a towel and leave in a warm place for about 30 minutes. The composition must double in volume.
In a larger bowl pour the remaining amount of milk, add sugar, salt, egg (room temperature), oil and mayonnaise. Gradually add half the amount of flour (sifted) and soft butter (not melted).
Add flour and knead the dough, sifting a little flour on the table and crust.
Do not add a lot of flour, so the dough will be very fluffy. The shell should be soft and slightly sticky. Put the dough in a bowl, cover it with a towel and leave it in a warm place until it grows nicely.
Prepare the filling: Put the poppy seeds in a saucepan and pour the water until we cover the poppy seeds, then add another 100 ml. Put on medium heat and mix.
Boil until the water evaporates. Take the pot off the heat, put the lid on and leave for 20 minutes. After cooling, put the poppy seeds in a blender and chop them. Add the sugar and mix. The filling must be sweet.
When the dough has risen nicely, divide it into 3 parts, spread each ball (disc), obtaining a sheet of dough not very thick (the dough will grow nicely in the oven).
Tip for the Cozonac flower with poppy recipe
Spread the sheets one at a time and then place them directly in the tray lined with baking paper. Grease the first and second sheets with poppy seed paste. Put the 3 sheets. Put a glass or cup in the center and cut into 16 equal parts. Take 2 strips and twist twice in opposite parts then join at the end. In this way we form all the petals.
Let the flower cake with poppy seeds grow for another 20 minutes then grease it with egg yolk.
Put the tray in the oven heated to 180 degrees Celsius for about 40 minutes, until golden brown.
The recipe and the photos belong to Radmila Girbu and she participates with this recipe in the Great Winter Contest 2019: cook and win
Caramelize 6 tablespoons of sugar and quench it with 250 ml of water. Bring to the boil until the sugar melts and add the vial of rum essence. Set this syrup aside to cool.
Pudding powder together with 5 tablespoons of sugar mix well then gradually add 500 ml of cold milk. We put it on the fire where we boil it until it thickens. Do the same with the other pudding.
In a detachable cake form, lined with wrapping foil, we put a row of sliced cake and greased with apricot jam. Sprinkle the slices of cake with the burnt sugar syrup (I syruped it well), then I poured one of the hot puddings over the cake. Cover with other slices of cake greased with jam and syrup, and pour the other hot pudding on top.
Cover with slices of cake greased with jam (the jam should be in a thin layer), then pour the lemon-flavored icing on top (but it can also be chocolate or caramel.) From Dr. Oetker and leave to cool for at least 3- 4 hours.
After it has cooled, cut it into slices and it can be served with topping of chocolate, fruit, whipped cream.
COZONAC RECIPE. Cozonac with nuts and cream
Cozonac without turmoil COZONAC RECIPE. Ingredient:
- 500 g flour
- 25 g of yeast
- 160 g sugar
- 2 sachets of vanilla sugar
- 250 ml of milk
- 100 ml of oil mixed with melted butter
- 1/2 cup (express) sour cream
- 3 yolks
- 1 teaspoon of salt
- vanilla essence, lemon essence, orange essence (instead of grated peel)
- 3 beaten egg whites with 3 tablespoons of sugar
- 250 g ground walnuts
- 1 tablespoon cocoa
COZONAC RECIPE. Preparation:
Cozonac without turmoil Step 1: Mix well after the dough has risen (ie after an hour and a half), spread the sheet on the board greased with lions, spread the filling on top and rolled nicely.
Step 2: Put the roll in the tray lined with baking paper and left in place away from the current for another 30 minutes (it stayed in the oven not turned on) greased with the beaten egg and sprinkled with sugar
Bake at 170 gr for about an hour until the stick comes out clean
Cozonac Moldovan authentic recipe from 1871
Fluffy cake recipe with walnuts, shit, raisins -. TRADITIONAL MOLDOVAN COZONAC Bread Recipes, Recipes. Moldovan Cozonac authentic recipe from. The fluffiest traditional Moldovan cake, made after a. Ricette Di DolciDessertPanini Per. There are many recipes for this dish, but Moldovans also boast a recipe that. How can not Christmas without cake on the table, we thought to. It's a family cake recipe that I adapted for kneading in the bread machine. It is impossible to explain in words how fragile and good these cakes are! I did the division of the 150. Ads about filtered results To show the most relevant results, we've omitted some entries that are very similar to the 40 displayed.
Moldovan cake with scalded dough
- Cake dough:
- 1100 g flour
- 8 yolks
- 250 g sugar
- 600 ml milk
- 20 g dry yeast or 50-60 g fresh yeast
- 100 g butter
- 100 g oil
- 1 tablespoon salt
- grated orange and vanilla peel
- 500 g ground walnuts
- 250 g sugar
- 8 egg whites
- 50 g cocoa
- 1 tablespoon orange peel
- vanilla essence and rum essence
- For finishing:
- 1 egg yolk and a few tablespoons of milk
Cozonac with caramelized sugar from Adi Hădean
Ingredient: for the dough, you need 500 g of white flour, ½ teaspoon of salt, 20 g of fresh yeast, 100 ml of warm milk, 4 eggs, 100 g of sugar, the peel of a lemon, a teaspoon of vanilla extract, 150 g of butter. For the filling: 80 g butter, 80 g dark chocolate, 20 g cocoa, 30 g powdered sugar, a pinch of salt, 150 g ground walnut kernels, 150 g sugar.
Method of preparation: dissolve the yeast in warm milk and incorporate 80 g of flour. Let rise for 15-20 minutes. Meanwhile, mix the eggs with the sugar, vanilla and lemon zest, add the yeast mixture and the rest of the flour, plus the salt. Stir for at least 10 minutes (the longer, the better). Gradually incorporate the soft butter and let the dough cool for 3-4 hours, until it doubles in volume. For the caramel icing, melt 150 g of sugar in a high-walled pan and spread the liquid well on the walls of the bowl. Melt the chocolate with the butter, add the cocoa, sugar and salt. Roll out the dough into a thin rectangular sheet, spread the chocolate cream over it, sprinkle with walnut kernels and roll tightly. Cut into 5-6 equal slices that you will place in the tray lined with caramelized sugar. Bake at 170 degrees for 40-50 minutes. Immediately remove it from the tray, turning it upside down.
How do we prepare fluffy cakes?
1. To start, rub the fresh yeast with 1 teaspoon of sugar, add 1 teaspoon of flour and a little warm water, mix and let it rise in a warm place.
2. Separate the yolks from the egg whites and rub them with sugar in a bowl (yolks) until the sugar melts. Add salt and yeast.
3. In a larger bowl sift the flour, make a hole in the middle and add the mixture of eggs and yeast. Then add the warm milk in which we melted the butter, rum essence, grated lemon and orange peel, vanilla sugar and knead until "dripping from the floor", so not until we sweat, until the floor sweats from the ceiling. :)
Knead until the dough starts to form blisters, then cover with a towel and leave to rise for 1 hour and 30 minutes in the heat.
4. Until the dough rises, prepare the filling: beat the egg whites, add the sugar, rum and walnut essence.
5. Prepare the cozonacs. We put baking paper in the trays, leaving more on the edges.
Sprinkle flour on the work table and roll out the dough. We divide it into 2 for 2 babani cakes. If you want to make them braided, then divide each piece in two.
We stretch with the twister, taking care not to exceed the length of the tray. Put the filling with walnuts and turn slightly. Do the same with the other half (I put raisins). Then we weave them. You can do it with 3 fillings but I honestly think that 2 is enough.
Leave the cozonacs in the pan for 30 minutes then grease them with egg yolk and bake them for 45 minutes on the right fire, which means about 170 degrees Celsius.
6. Gently turn the cakes upside down, take them out of the oven and cover them with a napkin, let them cool and then cut them into slices with a special bread knife (with teeth).
And as for any recipe I have from my mother, I write good appetite! :)
In the version with walnut filling:
Other pictures of cakes tried over time
Recipe tried by readers
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