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Cozonac fluffy

Cozonac fluffy


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Sift the flour into a bowl, make a hole in the middle where we crumble the yeast, add a little milk and stir to make a soft mayonnaise. Let it rise for 5 minutes.

Meanwhile, heat the milk on the fire together with the sugar and lemon peel (hot not hot). Rub the yolks with a pinch of salt.

Put the milk over the yeast, then the yolks, vanilla and knead until everything is smooth. Don't overdo it. Melt the butter and mix it with the oil and pour a little over the crust, which we continue to knead until we incorporate all the fat.

Let it rise for an hour. Divide the crust in two. Spread each part on the top greased with oil and sprinkle the filling made of cocoa, sugar and crushed walnuts. We can divide the cake into four and then we weave two rolls and we get two braided cakes. We put the rolls in the greased trays and lined with flour. Let the trays warm so that the dough doubles in size.

Grease with an egg yolk rubbed with a spoonful of sugar and put in the oven on the right heat for about 50 minutes. We'll try it with the toothpick.

Good appetite!


Fluffy cake - Recipes

1kg flour
2 sachets of dry yeast
250g sugar
500ml milk
200g melted butter
5 yolks
1 teaspoon grated salt
Grated peel of a lemon
2 free of rom
4 sachets of vanilla sugar

For the walnut filling:

250g ground walnuts
4 tablespoons milk
5 tablespoons caster sugar
2 free from Dr. Qeker rom
1 tablespoon cocoa tip

For filling with raisins:

For the cozonacs:

1 raw yolk
30ml milk

Method of preparation:

Put walnuts in a bowl, which we grind, beforehand, add cocoa, sugar, rum essences, milk and mix until smooth.

Put the raisins in a bowl, add enough water to cover them and let them soften for at least 30-45 minutes. After they have softened, we drain them in a strainer.


Put the warm milk in a bowl, add the sugar, the vanilla sugar sachets and mix everything until the sugar dissolves.

We prepare the mayonnaise in a bowl in which we put the following ingredients: a handful of flour, sachets of yeast and milk a few tablespoons of milk already mixed with sugar and vanilla. Mix the ingredients until a dough & # 8211 dough is formed, powder with flour and leave to rise in a warm place for 15 minutes.

Put the yolks in a bowl, add a pinch of salt and mix.


Add the grated lemon peel over the yolks and mix again until smooth.


In a large bowl, sift twice the flour that we leave warm in the evening, add the mayo that has grown in the meantime, add the yolks rubbed with salt and grated lemon peel, the milk in which we dissolved the sugar and vanilla and finally we also add rum essences.


Mix all the ingredients until you get a dough, then take a little melted butter in the palm of your hand, ATTENTION, do not pour the butter into the dough, but little by little take it in the palm and knead until you incorporate it all. Knead the dough very, very well for 30 minutes.


After we have kneaded the dough well, sprinkle a flour powder over the dough, put it on a clean cloth napkin and let the dough rise for 1 hour and a half in a warm place.

After the leavening time expired, the dough grew very nice.


Spread a thin film of oil on the work surface and turn the dough upside down. Divide the dough into 2 equal parts, for 2 cakes.


We take the dough for the walnut cake and divide it into 2 equal parts.

Take the first part of the dough, spread a sheet, sprinkle over the walnut filling and roll.


Take the second part of the dough for the walnut cake, spread a sheet, sprinkle the walnut filling and roll.

We knit the two rolls filled with walnuts and put them in a cake tray that we lined with baking paper, paper that we greased with oil.


We take the dough for the raisin cake and divide it into 2 equal parts.

Take the first part of the dough for the raisin cake, spread a sheet, sprinkle over the previously soaked raisins then drained, sprinkle a little brown sugar and roll.


Take the second part of the dough for the raisin cake, spread a sheet, sprinkle the soaked raisins over the dough, then drained, sprinkle a little brown sugar and roll.


We knit the two rolls filled with raisins and put them in a cake tray that we lined with baking paper, paper that we greased with oil.


Let the cozonacs rise for 40 minutes, in a warm place, without electricity.

After the cozonacs have risen, grease them with an egg yolk mixed with a little milk, sprinkle them with brown sugar, poppy seeds, ground walnuts, sesame seeds or we can leave them simple.

Bake the cozonacs in the preheated oven for 40-45 minutes, then take them out of the oven and cover them with a clean towel.



Fluffy nut cake

Fluffy cake with walnuts

Perhaps the best and most appreciated cake is fluffy cake with walnuts and cocoa.

Ingredients fluffy nut cake:

For the dough:

  • 5 yolks,
  • 1 kg of flour,
  • 250 grams of sugar,
  • 500 milliliters of milk with 3.5% fat,
  • 0 grams of yeast,
  • 1 tablespoon lard,
  • 15 grams of salt (less than a teaspoon),
  • the peel of a lemon,
  • grated orange peel and vanilla essence.

For the filling:

  • half a kg of walnut kernels,
  • 200 milliliters of milk,
  • 50 grams of cocoa,
  • rum essence and vanilla essence.

Preparation of fluffy nut cake:

In the first phase, it gets hot in the kitchen. The yeast dissolves with a small amount of sugar and a little warm milk. Leave to rise for 15 minutes, until it doubles in volume. Then prepare the dough. In a large bowl sift the flour (which was left to heat the night before), heat the milk and dissolve the sugar and vanilla in the warm milk.

Rub the yolks with salt and lemon and orange peel.

Add mayonnaise, warmed milk and rubbed yolks to the sifted flour. Melt the lard a little and grease your hands with it constantly during kneading, until it is completely incorporated into the dough.

Knead the dough well (about 30 minutes) until it becomes elastic. Then let it grow warm. In another bowl, mix the chopped walnut kernels, warm milk, cocoa and essences. The dough is divided into two. Spread each piece of dough and grease with half the amount of filling. Line each tray with baking paper and grease with butter, then roll the cakes and place in the trays. Grease the cozonacs with an egg yolk mixed with a small amount of milk and put in the oven heated to 180 degrees C (or in the fourth stage). Bake for 45 minutes. This type of cake can be added to the filling and shit, according to your preferences. Good appetite!


TOP 17 Most Successful Fluffy Cozonac Recipes

Cake recipes with poppy or walnut filling. How to make the fluffiest cakes. Recipe ideas with and without kneading. Moldovan and traditional cake.

From year to year, the bright and generous holidays of Christmas and the Resurrection of Christ are distinguished by the rich festive meals that the traditional cozonac is not missing. The difficulty of preparing this kind of baking scares many people, but there are some simple and accessible options for anyone.

So, we have prepared a selection of the most interesting and delicious recipes for fluffy cakes "like grandma", baked in the bread maker, the classic oven, multicooker and even in the microwave.

Despite the fact that the cooking process is a long and painstaking one, we assure you that you will get some fragile, sweet and fragrant cakes, which will pleasantly surprise your relatives and loved ones.

These recipes are accessible to both experienced and novice housewives, so it is worth opening your recipe book and adding there the most successful recipes for cakes that break into long strips, are well browned on the surface, and inside soft and well baked!

Moldovan cake recipe with walnuts

  • 1.5 kg of flour
  • 8 eggs
  • 250 ml of warm milk
  • 100 ml carbonated mineral water
  • 5 tablespoons sour cream
  • 1 tablespoon butter
  • 500 g sugar
  • 60 g of fresh yeast
  • 4 tablespoons oil
  • 2 teaspoons vanilla essence
  • 2 sachets of grated lemon peel.
  • 500 g nuts
  • 250 g sugar
  • 1 sachet of vanilla sugar
  • 4 tablespoons cocoa
  • 1 teaspoon vanilla essence
  • 1 teaspoon grated lemon peel.

All products must be at room temperature. Sift the flour, then dissolve the yeast with 2-3 tablespoons of warm milk, 1 tablespoon of sugar and 2 tablespoons of flour. Put the yeast in the middle of the flour, leave it covered for 20 minutes, then add the beaten eggs, butter, cream, sugar and flavors.

We start to knead, add warm milk and mineral water. Towards the end we add the 4 tablespoons of oil. The dough is good when it no longer sticks to the hands and becomes smooth. We let it grow in a warm place.

Prepare the filling, mixing all the ingredients in a bowl. After the dough has risen, divide it in two, then in three other equal parts. Spread each piece of dough in a rectangular shape, put the filling, then roll, squeezing the ends so that the filling does not come out.

We braid the cake and put it in the tray, taking care to put the ends underneath. Let it rise in the pan for 10-20 minutes, then bake the cozonacs in the preheated oven at 180 ° C for about 60 minutes. When they are ready, you can grease them with a beaten egg, then put them in the oven for another minute. You can powder them with sugar, if desired.

Cake recipe without kneading in the fridge

  • 4 cups flour
  • 1 cup milk
  • 4 eggs
  • 1 cup sugar
  • 100 g butter
  • 50 g of fresh yeast
  • 2 teaspoons vegetable oil
  • Raisins and candied fruits
  • 1 sachet (8 g) vanilla sugar
  • Peel a lemon.

First, you need to dissolve the yeast. To do this, add a small amount of warm water to the yeast so that the yeast becomes liquid. Add a little sugar, mix and leave for 10-15 minutes. During this time, the mass of yeast should begin to froth. If this does not happen, the yeast has lost its properties and it is not worth wasting products and time to cook from it.

If the yeast comes to life and starts to froth, add a glass of warm milk. In a separate bowl, mix the eggs with the sugar, melted butter and vegetable oil, then pour the mixture into the milk with yeast. To flavor the dough, add the vanilla sugar and lemon peel. Interfere. Gradually add the required amount of flour. As a result, you should get a thin dough.

Add candied fruit and raisins, if desired. So that the raisins are evenly distributed over the entire volume of the dough and do not sink to the bottom, roll them in flour before adding them to the dough. Grease the pan with vegetable oil and arrange the baking paper on its walls. Pour the dough. Note that the dough will increase in volume 2-3 times, which requires pouring about a third of the desired height for the cake.

When folding the dough so that it does not stick to your hands, moisten them with water or vegetable oil. Cover the cake with a towel and refrigerate. In this case, the dough will grow more slowly, instead the baking will be less porous. Keep cool until the dough doubles in volume. You can make the dough in the evening and leave it in the fridge overnight. Bake the cake at 170-200 ° C for about 40 minutes.

Cake recipe with poppy seeds

  • Milk 160 ml
  • Yeast 7 g
  • Sugar 200 g
  • Wheat flour 430 g
  • Eggs 4 pcs
  • Water 75 ml
  • Butter 80 g
  • Mac 100 g
  • Salt - a peak.

First, prepare the dough. To do this, dilute the yeast in 160 ml of milk, add 50 g of sugar, 100 g of flour and mix everything until smooth. Then cover with a plate and leave the composition in a warm place for 50-60 minutes. Knead the elastic dough and leave it for 30 minutes.

Then add the water, add the softened butter and knead until smooth. Form a ball of dough, cover it with a towel and leave it at room temperature for 2 hours. After that, place the dough on the table and roll it out in a square or rectangle. Fold three times and roll again.

So repeat three times. Then roll the dough in a bowl and leave for another hour and a half. Add the egg white to the resulting mass and mix well. Put the sugar. Divide the meal in half. From each half, form a rectangle, put the poppy seed filling in a thin layer and rotate it in a tube.

Fold the rolls in half and place them in the cake tins so that the dough fills them with a third.

Leave it like this for an hour and a half in a warm place. Grease the cozonacs with beaten egg yolks and bake them in a preheated oven for 7 minutes at 220 degrees, then reduce the temperature to 200 and let them bake for another 20 minutes.

Homemade cake recipe, baked on the bread machine

  • Fresh yeast 2 teaspoons
  • Milk 170 ml
  • Flour 450 g
  • Eggs 3 pcs
  • Butter 30 g
  • Sugar 80 g
  • Salt 0.5 teaspoons
  • Vanilla sugar 1 teaspoon
  • Raisins, candied fruit 100 g.

Dissolve the yeast in 50 ml of warm milk with a pinch of sugar. Leave it for 15 minutes in a dark place (if you use dry yeast, it should not be diluted, but suddenly pour into the bowl). Raisins and candied fruit should be hydrated in hot water for 10 minutes, then washed and dried. The ingredients must be loaded in the bread tray, as recommended for your appliance model.

Usually, the liquid ingredients are put first, then the dry ones. Therefore, immediately pour 120 ml of warm milk into the pan and add melted butter to it. Then add the eggs. The eggs can be shaken separately in a glass, but this is not mandatory. Then pour the fresh yeast, add the sifted flour, salt, sugar and vanilla sugar. Set the baking machine on the bread machine for 3 hours 30 minutes.

At the first kneading, you should be careful that all the flour is kneaded without a trace. After 15 minutes, add the raisins and candied fruit to the dough. After adding the dried fruit, the lid of the bread machine can already be closed before the end of the program. After the signal is ready, remove the cake and let it cool under a towel.

Fluffy cake recipe, easy to make

  • 2 kg of flour
  • 1 liter of milk
  • 30 eggs
  • 700 grams of butter
  • 100 grams of yeast
  • 1 kg of sugar
  • 1 teaspoon salt
  • 1 cup raisins
  • 1 teaspoon cinnamon
  • half a teaspoon of ground cardamom
  • grated nutmeg
  • 10 grams of vanilla sugar.

The first step is to prepare the dough. To do this, put the milk on the fire and slowly add a glass and a half of flour. The well-mixed dough should cool. Then grind the yeast with a spoonful of sugar, and when they become liquid, pour it into the dough. Mix the table and put it in a warm place for an hour and a half.

Next, the eggs should be separated into egg whites and yolks. The sugar should be added to the yolks and beat well with a mixer. Then add the soft butter to the eggs and beat until smooth. Add salt and add the raisins. Also add cardamom, cinnamon, nutmeg and vanilla sugar. Mix everything and pour into the dough.

Add the sifted flour to the resulting dough. Put it in a large bowl and let it grow. This process will take about three hours. When the dough is suitable, put it in the forms previously greased with butter and bake in the oven for about 40-60 minutes at a temperature of 180 degrees. The cozonacs are first allowed to cool, then removed from the molds.

Simple homemade cake recipe with almonds

  • 1 kg of flour
  • 500 ml of milk
  • 50 grams of yeast
  • 5 eggs
  • 300 grams of butter
  • 200 grams of peeled almonds
  • 1 lemon
  • 1 cup raisins
  • 200 grams of sugar
  • salt to taste.

The milk should be boiled and cooled to room temperature. Dilute the yeast in a small portion of milk, add a tablespoon of sugar. In the remaining milk, pour the flour and frothy yeast. Stir the mass and put back in a warm place. Meanwhile, with the remaining sugar, beat the egg yolks, add the melted butter, grated lemon peel, raisins, chopped almonds and salt. Stir and add to the dough.

The egg whites should be beaten into a thick foam and also poured into the dough. Lightly mix the dough until smooth, leave it a little, grease it with egg yolk, sprinkle with almonds and bake at 180 degrees.

Simple cornmeal cake

  • 120 grams of corn
  • 100 grams of wheat flour
  • 150 grams of butter
  • 100 grams of sugar
  • 100 ml cream
  • 10 grams of baking powder
  • 3 eggs
  • 1 lemon
  • Powdered sugar
  • Candied fruits, raisins - to taste.

The butter should be melted and mixed with the powdered sugar. Stir until the mass becomes homogeneous. Add three egg yolks and beat. Add the lemon peel and its juice, continue beating. Add the sifted cornmeal and wheat flour, baking powder, sour cream and beat again.

Soak the raisins for 15 minutes. Then add the raisins and candied fruit to the dough. Stir gently with a spoon. Beat two egg whites with a pinch of salt and pour the resulting foam into the dough. Put the dough in the form, covering 2/3, and bake for 50-60 minutes at a temperature of 180 degrees. Decorate as you wish.

Cake recipe, made in multifierbator

  • 2.5 cups flour
  • 100 ml of milk
  • 75 grams of butter
  • 10 grams of yeast
  • A little salt
  • Vanilla - to taste
  • Sugar
  • 2 eggs
  • Raisins - to taste.

First, melt the yeast in warm milk. Stir and leave for five minutes. Then beat the eggs with the sugar and add them to the softened butter. Pour the diluted yeast into this mass and mix. Leave in a warm place for a few hours. At the end of the allotted time, mix the composition again and pour in the sifted flour, add the raisins and put it in a large bowl. Leave for an hour and a half for the dough to match.

Then grease the multi-bowl with oil and place the dough in it. Start the baking function and bake for 40-50 minutes. Garnish with icing, pastries and candied fruit.

Cozonac with a crispy crust

  • 900 g of flour
  • 40 g of fresh yeast
  • 200 ml cream of 10-20%
  • 250 ml of milk
  • 300 g sugar
  • 1 teaspoon salt
  • 1 tablespoon vanilla sugar
  • 150 g butter
  • 50 ml vegetable oil
  • 5 eggs
  • 100 g dried apricots
  • 50 g of jam.

Pour the milk into the saucepan and heat gently. Pour 50 ml of warm milk into a tall cup or small bowl, add 1 tablespoon of sugar and mix. Crush the yeast in milk, mix and leave in a warm place for 15-20 minutes. The yeast mixture should foam and rise.

Bring the remaining milk to the boil until it boils, gradually pouring in the sifted flour and continuously mixing the table with a wooden spoon. In a separate pan, heat the cream and pour it into the milk-flour mixture. Stir until smooth. Remove from heat.

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Pour the yeast into the creamy mixture that has cooled to room temperature and mix well. Place the resulting composition in a warm place so that it rises. Melt the butter and cool it slightly. Carefully separate the egg whites from the yolks. Mix the yolks with the granulated sugar and vanilla sugar.

Put the crushed egg yolks with the sugar in the dough, pour the butter, add the salt and mix. Then beat the egg whites in a thick foam, put them in the dough and mix everything carefully. Gradually add the sifted flour and knead a soft, elastic dough.

Grease the finished dough, well kneaded, with vegetable oil, put it in a large bowl, cover with a towel or napkin and place in a warm place.

Wash the dried apricots, dry and cut into cubes or thin strips. Put everything in the dough mixture and mix a little so that the ingredients are evenly distributed. Cover the dough again with a napkin and place it in a warm place. Then put the dough in the molds, let it rise again and grease it with egg. Bake the cozonacs for 40–70 minutes at a temperature of about 180 degrees. Put the egg white glaze on the baking sheet and decorate with marmalade.

Cozonac with nuts and chocolate

  • 2 eggs
  • 100 g powdered sugar
  • 1 sachet of vanilla sugar
  • 125 g wheat flour
  • 50 g of corn flour
  • ½ teaspoon of baking powder
  • 200 g of walnut-chocolate paste
  • grated chocolate, coffee beans or nuts to taste.

Using a mixer, mix the eggs with 3-4 tablespoons of hot water until a thick frothy mass is formed. In a separate bowl, mix the granulated sugar and vanilla sugar. Stir constantly, adding sugar to the egg mixture and beat for another 2 minutes.

In a separate bowl, combine wheat and corn flour and baking powder. Put half in the egg mixture and mix gently. Repeat the process with the rest of the flour. Fill the forms with this mixture and bake in a preheated oven at 180-200 degrees. Cools.

Stirring constantly, melt the chocolate paste and nuts in a water bath. Fill a pastry syringe with it and decorate the cakes. Sprinkle grated chocolate, nuts or coffee beans over the cakes.

Unusual oatmeal cake in the microwave

  • 70 g of oatmeal
  • 50 ml milk
  • 1 or
  • 40 g honey
  • 50 g dried fruit
  • 50 g of nuts
  • 50 g candied fruit
  • 50 g of boiled condensed milk.

Pour the milk into the oatmeal. Break the egg. Add the chopped dried fruit, nuts and honey. Mix everything well and put in a tray. Bake the cake in the microwave for about 2-3 minutes.

Cool the finished baking, grease it with boiled condensed milk, decorate with sliced ​​candied fruit. You can use traditional egg white cream for decoration.

Cozonac with sesame, raisins, shit and poppy seeds

  • 1 kg of flour
  • 1 teaspoon salt
  • 50 g of fresh yeast
  • 500 ml of milk
  • 3 eggs
  • 3 yolks
  • 350 g sugar
  • 150 ml oil
  • vanilla essence
  • lemon peel.
  • 250 g ground walnuts
  • 3 egg whites
  • 3 tablespoons cocoa
  • 3 tablespoons milk
  • 3 tablespoons sugar
  • rum essence
  • raisins, shit.

In a larger bowl sift the flour with the salt. Boil the milk with the sugar and mix until all the sugar has melted. In a smaller bowl, mix the yeast with a tablespoon of sugar, a tablespoon of flour and 50 ml of lukewarm milk (take from the 500 ml boiled). Beat well with a mixer the 3 whole eggs with the 3 yolks. When the milk boils, add it to the sifted flour, stirring gently with a wooden spoon.

Then add the yeast, which must have increased in volume. Then add the beaten eggs. Add the vanilla essence and the peel of a lemon. Heat the oil and let it simmer for 2 minutes. Start kneading lightly with the palm of your hand, never with your fist, pouring a little warm oil. Stir as much as possible. Leave to rise in a room where it is warm for an hour. Cover the dish with a clean towel.

Meanwhile, prepare the trays - grease them with oil and line them with baking paper. Prepare the walnut composition. Beat well with the mixer the 3 egg whites with a pinch of salt. Then add sugar, cocoa, milk, walnuts and rum essence and mix with a wooden spoon.

When the dough has risen, divide it in two. On a plate greased with oil, spread a part of the dough. Divide the walnut composition in two and spread it at equal distances from the edge and middle. On the sides and in the middle put shit and raisins. Roll and put in the pan. Do the same with the other side of the dough. Leave to rise in the pan for another 30 minutes. Grease with an egg yolk mixed with a little milk. Sprinkle with sugar, poppy seeds and sesame seeds. Bake for 60 minutes at 180 degrees C.

To make your work in the kitchen easier, we have selected some videos with the most popular recipes of local chefs, which describe step by step how to get a cake that will open strands when cut and simply melt in your mouth:

Traditional cake recipe (Gina Bradea)

Jamila Cuisine Cake Recipe

Fluffy cake recipe (Horia Vârlan)

Traditional Moldovan cake - old recipe

All these delicious, traditional and unusual recipes will diversify your festive meal and create the perfect holiday aroma!


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 doughs 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 the 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 put the cozonacs in the molds, 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 be wrapped 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).


Baban cake with walnuts and cocoa, the simplest recipe for fluffy cake

Baban cake with walnuts and cocoa, a fluffy cake, beautifully grown and very fragrant. The baban cake recipe that I present to you today is a recipe with guaranteed success. Whether you are an expert or a beginner in the kitchen. See the recipe for baban cake with walnuts and cocoa, a fluffy cake that breaks into strips!


Fluffy cake with walnuts and cocoa without kneading

It turned out very good! But without supplementing the amount of milk a little, I doubt that it is possible for a dough to come out properly. I put it in the bread machine for the kneading program.

I made cozonac for the first time after this recipe, I will make it come out more often.

I also added shit and raisins, a little more sugar and flavors (orange peel, lemon, rum essence, vanilla and vanilla sugar). It is excellent, fluffy and fragrant! Milk comes in a little more. :)

I made the recipe last year and this year. It turned out perfectly, but I changed the recipe a bit: I put 400 ml of milk, 500gr of sugar as I like sweeter and 50gr of yeast. This year I did it twice. Thank you! Happy celebrations!

I tried this recipe, and it came out very well. I had to change the amount of milk with 200 ml of extra milk, adding slowly and when necessary during the kneading for about 45 minutes (until it starts to come off the hands.) But I don't know if it came the same way, without being disturbed as it is mentioned in the recipe. Thanks also congratulations to Mrs. Adriana Lucia !!

This recipe is a disaster, I tried it too and a slightly sweet bread dough came out. It is not complete and there is very little milk for so much flour, it is not enough for me. I do not recommend it in any way.


How to make the cake filling with walnuts, shit and cocoa?

I cut the shit into pieces using a wooden board powdered with plenty of powdered sugar. I rolled every piece of shit in this sugar. This way the cut pieces of shit will not stick together. I ground the roasted and cooled walnut. In a bowl, I mixed the caster sugar with the cocoa. For a richer cake you can double the filling.

Monica told us that her mother sprinkled sugar, cocoa and dried nuts on the dough. If you want you can scald them with a little hot milk and make a cream & # 8211 as I have shown here. There is also the version with egg white (raw) that you can apply, especially since for the cake we need 1 yolk and you can use the egg white.

I decided to mix ground walnuts with cocoa and sugar to make it easier when I fill the dough. You can mix cocoa with sugar and walnuts and moisten them with 2-3 tablespoons of warm milk.

Here are 11 ideas for creams and cake fillings: with walnuts, chocolate, poppy seeds, cheese or urda, candied fruits, etc. You can choose one of them.


Method of preparation

We've been sifting flour since evening. ideally about three times because it becomes fluffier. In a bowl heat the milk with all the sugar and essences. Let it cool. Meanwhile, turn on the oven. in the kitchen it must be warm. We prepare the mayonnaise as in any cake: the yeast melts with a teaspoon of sugar + 2 tablespoons of flour + another 2-3 milk. Let it rise in the middle of the mound of flour. When the volume has doubled, add the whole amount of milk and five rubbed yolks. Now begins the most interesting part: kneading. From time to time we soak our hands in melted (and cooled) butter, we do not pour directly into the dough. Gradually patiently. we knead the dough with our fists, with our palms, we throw it back and forth for half an hour. Then leave it to rise in the heated kitchen for 40 minutes. Divide the dough into four, then spread each piece by hand on the table greased with oil. We fill with what we want (cocoa, walnuts, raisins, shit, chocolate flakes, etc.). We make four rolls and weave them two by two. and then hop in the pan (lined with baking paper and greased with oil). Grease with egg yolk mixed with a tablespoon of milk and sprinkle with sugar. Let it rise until it doubles the volume of our cake and bake for 50 minutes (after my oven).


Fluffy and fragile cake? Chef Sorin Bontea has revealed his cake recipe!

Easter is famous for its culinary delights, especially for the delicious cake. Although all housewives have their own cake recipe, sometimes it may not turn out exactly as we would like: fluffy

and fragile! Chef Sorin Bontea comes to the aid of all housewives and reveals his recipe for a fluffy and tender cake.

Chef Sorin Bontea's recipe for two cakes:

  • -1 kg of flour
  • -350 g sugar
  • -8 yolks
  • -grated peel of a lemon
  • -grated peel from an orange
  • -50 ml of oil
  • -1/2 teaspoon of salt
  • -14 g of dry yeast
  • -a vanilla essence
  • -a butter pack
  • -1 liter of milk with 3.5% fat
  • -150 g of sugar
  • -8 egg whites
  • -80 g cocoa
  • -250 g crushed walnuts
  • -25 ml rum essence

How to prepare the fragile and fluffy cake of chef Sorin Bontea

Heat the milk, about 400 ml. In a bowl, mix the dry ingredients, ie flour, yeast, lemon peel and orange peel. After mixing the ingredients, make a hole in the middle. Separately, mix the egg yolks with the salt until smooth. Melt 150 g of butter.

The sugar dissolves in the warm milk, stirring constantly until the sugar melts. Over the dry ingredients add the vanilla essence, eggs mixed with salt and milk in which the sugar has melted. Mix all these ingredients until the dough acquires consistency.

mix the oil with the melted butter. When the crust is well blended, add the butter mixed with the oil, little by little. Knead the dough with your hands until the oil and butter are incorporated.

To get a fluffy and fragile cake that breaks into strips, you need to knead the crust several times to give it a lot of air. The dough is left to rise for an hour and a half, but every half hour it is kneaded a little and folded.

Until the dough rises, you can prepare the cake filling. Beat the egg whites with the sugar, obtaining a meringue. Then add cocoa, nuts and rum essence.

The ready-grown crust is split in two. Each half is also divided in two.

We spread one of the 4 pieces in a rectangle. The composition is also divided into 4 and spreads on a rectangular sheet. Roll the sheet and repeat the same on the other 3 sheets.

Knit 2 rollers each, grease the tray with oil and place the cake in the pan. It should be left in the pan to rise for about 45 minutes. On top, grease the cake with a mixture of egg and milk and you can sprinkle with sugar. Put the cake in the oven for 50 minutes, at 170 degrees, according to A1.


Video: Easy chocolate Babka recipe