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Cozonac flower, with walnut and plum jam

Cozonac flower, with walnut and plum jam

Put the ingredients in the machine pan (bread), exactly in the order listed on the dough. We set the program for kneading and leavening. If you don't have a machine, make the dough by hand, just like any classic dough.

Meanwhile, mix the ground walnuts with the caster sugar and prepare a round tray (if we want to give the cake the shape of a flower / crown), which we cover with baking paper.

In a small bowl, beat the egg with the milk for the icing and set it aside.

When the dough is raised and the sound signal of the machine, informs us that it has finished its work, we take out the dough on the work table, a little greased.

Divide the dough into three parts. Two small parts for the base and lid and the large part for the cake to be filled.

We start with a small piece of coca that we spread with the rolling pin, forming a sphere the size of a tray and we place it as a base for the cake. Grease it with jam, sprinkle the walnut on top and set it aside.

We now return to the large piece of coca that we spread with the twist in a small rectangle, grease with jam, sprinkle with walnuts and roll the coca as tightly as possible, forming a long roll.

We cut into slices that we place next to each other in the tray, just like the petals of a flower and if they don't fit all (my case), we place them on top see the photo.

Grease the entire surface with the remaining jam and sprinkle the rest of the walnuts with sugar.

We also spread the small piece of coca, in a sphere, slightly larger than the circumference of the tray, which we place on top of the coca slices, taking care that the surrounding edges push them under the "petals", so that to be well closed. With a fork, prick the crust from place to place, so that the dough can breathe and leave it to rise for another 25-30 '. In this tip we turn on the stove oven.

Before putting the cake in the oven, grease it well with the beaten egg.

Bake the cozonac, over medium heat, 50 '. As soon as it is ready, so hot, grease it with a tablespoon of greasy cream, to keep the skin soft and tender. Don't worry, being hot, the cream will be absorbed immediately, then immediately cover it with a towel and wait for it to cool. Only after that we cut it into slices and taste it…

Good appetite!


Cake with raisins and coconut cream

Heat the milk in a bowl over which we add the lemon and orange peel and the 2 sachets of vanilla sugar and mix well. Separately rub the yolks with the 250 g of sugar until it melts.

Mix the yeast with a teaspoon of sugar until smooth, add 3 tablespoons of warm milk and a tablespoon of flour, then mix a little.
We put the flour in a large bowl, and in the middle of it, we make a nest in which we put the mayonnaise to leaven for 10-15 minutes. When the mayo has doubled in volume, add a pinch of salt, warm milk and yolks rubbed with sugar.
Knead the dough very vigorously for about 30 minutes. During kneading, grease the hands with butter, so the butter is incorporated into the dough very well.
Cover the dough and leaven for an hour.
As the dough grows, prepare the walnut and cocoa composition. Beat the egg whites with a pinch of salt, over which we gradually add 100 g of sugar.
Over the ground walnuts, add 2 tablespoons of cocoa, a teaspoon of rum essence and egg whites. Stir gently to maintain its fluffy consistency.
After the dough has risen, divide it into 2 equal portions. On the work table, sprinkle a little flour. Each portion is spread with a rolling pin, until the diameter of the sheet is the shape of a cake. Over each spread sheet, we add on one composition of walnut and cocoa, and on the other, raisins that have been hydrated in rum that are evenly distributed over the entire surface of the sheet. Roll the sheets, then cut into slices of about 2-3 cm.
In a round yena tray, which we grease a little with oil, we place alternating the slices of cake and giving it the shape of a flower. We let the cake pan rise until it doubles in volume, in the same heated start.
After it has risen, grease it with 1 beaten egg with 1 teaspoon of sugar. Then bake at 180 degrees C for about an hour.
Remove, sprinkle with a little water and leave to cool.


Recipes

Ingredient:
It took:
200ml milk
100g margarine, melted
& # 188 teaspoon salt
2 tablespoons sugar
2 eggs, lightly beaten
Grated peel from a lemon
& # 189 teaspoon orange powder
600g white flour
2 teaspoons grated dry yeast
Filling:
300g ground walnuts
200g old cough
375g plum jam
For glaze:
1 or
1 tablespoon milk


Method of preparation:

We put the ingredients in the machine pan (bread), exactly in the order listed on the dough. We set the program for kneading and leavening. If you don't have a machine, make the dough by hand, just like any classic dough.
Meanwhile, mix the ground walnuts with the caster sugar and prepare a round tray (if we want to give the cake the shape of a flower / crown), which we cover with baking paper.
In a small bowl, beat the egg with the milk for the icing and set it aside.
When the dough is raised and the sound signal of the machine, informs us that it has finished its work, we take out the dough on the work table, a little greased.
Divide the dough into three parts. Two small parts for the base and lid and the large part for the cake to be filled.
We start with a small piece of coca that we spread with the rolling pin, forming a sphere the size of a tray and we place it as a base for the cake. Grease it with jam, sprinkle the walnut on top and set it aside.
We now return to the large piece of coca that we spread with the twist in a small rectangle, grease with jam, sprinkle with walnuts and roll the coca as tightly as possible, forming a long roll.
We cut into slices that we place next to each other in the tray, just like the petals of a flower and if they don't fit all (my case), we place them on top see the photo.
Grease the entire surface with the remaining jam and sprinkle the rest of the walnuts with sugar.
We also spread the small piece of coca, in a sphere, slightly larger than the circumference of the tray, which we place on top of the coca slices, taking care that we push the surrounding edges around under the & # 8220petale & # 8221, so that they are well closed. With a fork, prick the crust from place to place, so that the dough can breathe and leave it to rise for another 25-30 & # 8217. In this tip we turn on the stove oven.
Before putting the cake in the oven, grease it well with the beaten egg.
Bake the cake, over medium heat, 50 & # 8217. As soon as it is ready, so hot, grease it with a tablespoon of greasy cream, to keep the skin soft and tender. Don't worry, being hot, the cream will be absorbed immediately, then immediately cover it with a towel and wait for it to cool. Only after that we cut it into slices and taste it & # 8230


First we prepare the maya. In a bowl, put 50 ml of warm milk, yeast and a teaspoon of sugar and set aside for 5 minutes.
In a deep bowl put flour, add yeast, sugar, eggs, butter, salt and remaining milk and knead a dough. It's ready when it doesn't stick to your fingers, you can add more flour if it's not enough.
Set aside the dough until it doubles in size. I usually put it covered with a damp towel inside the microwave. It is protected from current and grows beautifully.

Preheat the oven.
After the dough has risen, divide it into five pieces, four larger and one smaller.
The small piece will be for the middle of the cake. Spread it in a rectangular shape, sprinkle with sugar on the entire surface, roll along, then twist.

On the tray in which we will bake the cake, we put a baking sheet.
From the four pieces, we spread the first sheet, lift it with the help of the twister (roll it) and put it in the tray. Grease it with chocolate cream, which we divide into three equal parts.
We continue with the rest of the sheets, but on the last one we will not apply Nutella.

With a sharp knife, cut into 8 equal pieces, then each piece will be cut in half. Through this notch, the top of each piece will be pulled, and the top ends will join and pull a little up. Tighten well when joining them, so that they do not come off.
Continue until all the pieces are ready and put the twisted piece in the middle. We press a little with the palm.

Beat the yolk with 2 tablespoons of water and apply with a brush on the entire surface of the cake.
Put the tray in the oven and keep the first ten minutes on a higher heat, then at a lower temperature. Be careful not to burn your bottom.
When it has browned and is baked on the inside (we do the test with the toothpick), take out the tray and let it cool.


Preparation Cozonac simple recipe by Simona Callas

In a bowl of about 1 liter, crush the yeast with a fork and mix with a tablespoon of sugar and leave for 1 minute, until liquefied. Pour the warm milk, mix, take a little flour between your fingers and sprinkle on top, then cover the bowl and leave for 20-30 minutes to ferment the yeast. The yolks are mixed with a pinch of salt and left for a few minutes - in this way, their color intensifies. www.simonacallas.com Then in the yolks add the melted butter, caster sugar and vanilla sugar, lemon peel, rum and mix, and the mixture obtained is poured over mayonnaise (fermented yeast), mix. Put the flour in a large bowl, form a hole in the middle and pour the mixture.


Hungarian cake, how do we prepare it, how do we make the filling?

The filling is spread on the dough in a generous layer, this is a feature of this baigli. I added flavors and raisins, but you can also add cinnamon or orange peel. I also saw fillings that contained apricot or even orange jam. It is very important for this Hungarian cake not to let the dough rise, because this way it will crack in the oven. To prevent this, the dough is kept permanently in the refrigerator, both after kneading and filling. Especially since after filling it, we have to grease it twice, once with egg yolk, and the second time with egg white.

The Hungarian baigli cake can be cracked in the oven, and to reduce this, we have to prick the cozonacs before putting them in the oven. There is still the possibility of it cracking anyway, but it is not a problem, it is normal for this to happen. After baking, the bagels must be allowed to cool to room temperature, otherwise it will crumble when cut. Keep the baigli wrapped in plastic wrap to stay fresh for as long as possible. I kept them in the fridge, but they can also be kept in a cooler pantry or on the balcony, if it's not hot outside.


Searched words "cozonac-walnut"

Heat the milk a little and dissolve the yeast in it, add a tablespoon of sweetener or sugar and a tablespoon of flour and mix well.

The cake recipe is tested and verified over time, the base of the recipe starts from Iasi, from my mother and later I adapted it

All ingredients must be at room temperature. Put the yeast in 100 ml of warm milk mixed with a teaspoon

Put the flour in a large bowl for kneading. Take a little flour from the bowl and put it in a bowl, scald with a little milk

Dissolve the yeast with one lg of sugar, a little warm milk, one lb of flour and let it rise in a warm place. Sift the flour, add

For the dough, put the ingredients in the bread machine, exactly in the order listed. and set for kneading and leavening. In the meantime, we grind

Heat the milk in a bowl over which we add the lemon and orange peel and the 2 sachets of vanilla sugar and mix well. Separated

Sift the flour into a bowl, make a hole in the middle. In a bowl, mix the mayonnaise ingredients, add them in the middle

To start, put 100 g of flour in a bowl and pour 200 ml of hot milk, mix and let it cool a little. After

1. In a bowl prepare the yeast as follows: put 5-6 tablespoons of warm milk, 2 tablespoons of flour, yeast and mix well until

The crushed yeast is put in 200 ml of warm milk and 50 g of sugar, to leaven. When the mayonnaise has grown, knead all the ingredients well

Heat the milk a little and dissolve the sugar in it. Add the lemon peel. Separately, mix the yeast with some of the

A special Italian dessert (originally from Milan), which captivated us with its texture and flavors. I didn't expect him to like that

First sift the flour. Put the flour in a large bowl, and in the middle of it we put the yeast mixed with a pinch of salt, a little milk, a

1. Sift the flour into a bowl, make a hole in the middle of it, put the yeast together with the sugar. Pour hot water and dissolve

Mix the dry yeast with the flour, leave for 15 minutes, then incorporate the rest of the ingredients: milk and water, sugar,

Cozonac and Easter are made with fructose instead of sugar, so that all family members can enjoy them. However, those who

I made the dough in the bread machine and the ingredients were put in the order written above. At the end of the program I took it out

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Scald 2 handfuls of flour with a cup of milk, beat eggs with the mixer together with the sugar and essences. From beaten eggs with sugar


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.
  • Filling:
  • 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 much 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 it covers 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 not very thick sheet of dough (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 participate with this recipe in the Great Winter Contest 2019: cook and win


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