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Braided dessert cake

Braided dessert cake

For the dough:

Dissolve the yeast with a tablespoon of sugar, a little warm milk and a tablespoon of flour and leave it to act for 10 minutes.

Meanwhile, heat the milk with the sugar and vanilla, until it is warm, and the sugar has melted and set aside, add the diced butter to melt faster. Separately beat the yolks very little.

In a large bowl sift the flour, add a pinch of salt and make a hole in the center, where we put the activated yeast, beaten egg yolks and warm milk, then start kneading well until you get a fairly sticky dough, if you need more flour add maximum 1-2 tablespoons flour,

and at the end we add a little more oil so that the dough doesn't stick to our hands.

Divide the resulting dough into 2, one part we let it rise until it doubles in volume, and the other part we will make it with 3 fillings, so we divide it into 3, and we knead a ball of the 3 with 1 tablespoon of cocoa to iesi maro.

Place the other 3 balls in another bowl, and let them rise until they double in volume.

After both doughs have risen nicely from the 2 bowls, we prepare the 2 trays lined with baking paper.

For the kneaded dough:

Grease the work table with a little oil and spread the first white sheet that we fill with shit, roll it and set it aside. We spread the second white sheet and fill it with cocoa cream, and the third, the brown one, we spread it and fill it with raisins soaked in water with rum and we roll it.

From the 3 filled parts we lightly weave them and form a braided cake that we transfer to a tray lined with baking paper.

For the simple dough:

Divide the dough into 2, spread lightly with your hands (using a little oil), sprinkle sugar + cocoa on the entire surface and roll, do the same with the other side, then twist them until they form a second cake.

Let it rise a little, then grease them with the egg yolk mixed with milk.

Bake in the preheated oven at 180 degrees for about 1 hour.

When they are ready, we leave them to cool, then they can be served with great appetite!

Woven cake, without any filling. It is very easy to do

Start by pouring 125 grams of plain flour into a bowl and pouring hot milk over it.

Then mix well, cover with cling film and set aside.

Pour 40 grams of flour in a bowl, add fresh crushed yeast, sugar and pour warm milk.

Connect well with a spoon and let it swell for about 15 minutes.

In the next phase, in a small bowl, beat the yolks together with the powdered sugar.

Then pour this mixture into the base of the dough (hot milk with flour).

Sift the rest of the plain flour (335 g), add the salt, the dough and finally the butter soaked in portions.

Make a soft, non-stick dough with your hands or with a food processor.

Cover it with a cloth and let it grow in a warm place for about two hours.

When the dough grows well, take it out on a flour rolling pin, work a little more and divide it into four equal pieces.

Roll rolls out of them. Then start knitting them clockwise to create a kind of knitted bread.

Let the dough rise under a towel for another two hours.

Finally, roll out the bun with a beaten egg, place it in a baking dish with baking paper and bake for 40 to 50 minutes at 180 ° C.

Woven cake with 3 different fillings

Ingredients for the dough 600 gr flour 50 gr yeast 60 gr sugar 250 ml milk 3 eggs 100 gr butter a teaspoon lemon juice a teaspoon salt an egg for a cake sugar cake baking powder For the first filling 100 gr ground hazelnuts 100 ml milk 40 gr sugar a packet of vanilla sugar a cinnamon powder a pinch of salt a teaspoon of rum For the second filling 100 gr ground poppy seeds 100 ml milk 50 gr sugar a teaspoon of rum For the third filling 300 gr finely chopped shit 100 gr raisins

Cozonac braided with shit

It is important that all ingredients are at room temperature.
Put the leavened yeast in 100 ml of warm milk with a teaspoon of sugar and a little flour sprinkled on top.
In a bowl, mix the flour with the salt and citrus peels. Pour the leavened yeast over the flour and mix by hand. Then add beaten eggs and gradually the rest of the warm milk in which we melted the sugar, and finally the oil. Knead by hand until the dough sticks to your hands.
Cover with a towel and possibly a blanket and leave to rise in a warm place, away from drafts, for approx. one hour.

During this time we prepare the filling. We cut the shit in various colors on a cart sprinkled with powdered sugar. We also give the shit and the knife through powdered sugar so that we can cut it easier.

How can you make me healthier at Easter

Divide the dough into three equal parts.
Grease the work table with a little oil and with your hands greased with oil, spread three sheets in a row and sprinkle the pieces of shit and then roll them.

We knit the three rolls and put the braided cake in a cake pan greased with oil.
Leave to rise again for approx. 20-30 minutes.
Grease the cake with egg yolk mixed with a teaspoon of milk and put in the preheated oven at 175 degrees for about 35-40 minutes.

After removing it from the oven, let it cool a bit, then slice and serve.

Cozonac braided cake

Heat the milk a little, then dissolve the yeast and sugar in the warm milk.

Sift the flour into a bowl and make a hole in the middle where you put the milk composition and the yolks. Mix a little and add salt and flavors, orange peel and lemon.

Melt the butter, leave to cool and add over the dough.

Knead well if it sticks to your hands, add a little oil and knead well until it becomes an elastic dough.

Cover with cling film and leave to rise until it doubles in volume, about 2 hours.

When it has grown, it is divided into 6 pieces. Grease the table with oil. Spread into a rectangle and powder with sugar mixed with cocoa.

They roll well and intertwine. Put in 2 cake trays lined with baking paper. Leave to rise again for 30 minutes. Grease with well beaten egg yolk with 2 tablespoons of milk. Powder with brown sugar.

Bake over medium heat for 1 hour.
I did a test while waiting for Easter: wink: :). The result is a simple and good cake.

It is not a very sweet cake. Those who like sweet must add 50 or 100 g more sugar to everyone's taste.

IV. How to grow cozonac without stirring

If you have decided to give the cake a try without a fuss, you are probably worried about how it will grow if you do not knead it as you know from your mother or grandmother. Well, after mixing all the ingredients for the dough with a spoon, until it is homogenous, it is important to let it rest at room temperature, until it doubles in volume. It should be ready in an hour and a half.

If you still want to shorten the waiting time, you can leave the cake dough to rise inside the oven, setting the function to keep warm at 40 degrees Celsius. Depending on the oven you have, you could even find the leavening function among its settings.

When the dough has doubled in volume and its resting period has ended, it is time to put it in the fridge for at least 12 hours. Compared to this long time that the dough has to spend in the fridge, the 5 minutes of preparation will be a breeze, we assure you.

Why does the dough need to stay in the fridge for 12 hours?

Being a cake without kneading, the dough needs to rest in the refrigerator, because the gluten in the flour is activated and develops on contact with colder temperatures, and this will help your cake to come out fluffier. This is, therefore, the secret of the no-frills cake.

Reasons why cake dough does not grow

In order for your cake dough to turn out like a book, avoid at all costs the mistakes below, which the famous Gina Bradea, the author of the appetizing culinary blog, detailed to us.

Do not sift enough flour

The flour must be well dried, warm, sifted for 2-3 days in a row and kept warm before kneading. How do we know that the flour is well dried: we squeeze it in our fists and undo it - if it spreads, it means that it is dry, and if it remains lumpy, it is a sign that it must be left in the heat to dry well.

The ingredients are cold

All ingredients used should be at room temperature, not cold, just taken out of the fridge. Even the dough must be warm when we put it in the oven.

You put too much yeast

If you put too much yeast in the dough, the cake will roll and smell sour. Also check the expiration date, don't be surprised that the yeast has expired!

Do not knead the dough enough

The dough for fluffy cake that falls apart must be kneaded three times, with breaks of 30 minutes (the first kneading should last 40-50 minutes, the next 5-10 minutes). This develops the gluten network and reactivates the yeast. The dough should come off the hand, not be sticky.

In addition, repeated kneading helps to heat the dough, which will have the same temperature on all sides. Another secret for a fine and perfectly elastic cake dough is this: after each kneading, gently toss the dough in the bowl or on the table 20 times.

The room temperature is too low

Keep in mind that well-kneaded dough should be kept warm. Otherwise, the dough will grow hard, the leavening process can take up to 12 hours.

To grow faster, you can put the bowl of dough in the oven at a temperature of 40 degrees for 15 minutes, then turn off the oven and leave it for another 15 minutes. Another option is to place the bowl of dough on top of a bowl of hot water, but be careful - the bowl of dough should not touch the water!

Do not leave the dough to rise long enough

The kneaded dough is left to rise, at room temperature (over 22-23 degrees), long enough to increase its volume. The process can take from 2-3 hours to 10-12 hours, depending on how vigorously you knead the dough and the room temperature.

Put too much fat or too much sugar in the dough

If you overdo it with oil, butter (be careful, it must be 82% fat, no less), the lard in the recipe, the dough will not rise and the cake will not be aerated and fluffy. Use exactly as much fat as the recipe says! The same goes for sugar: do not put more than written in the recipe, otherwise the dough will be heavy and will not grow nicely.

Put too much filling in the dough

Even if you are tempted to put a lot of nuts or other fillings (shit, raisins, cranberries, candied fruits, almonds, hazelnuts, poppies, chocolate, etc.), try not to overdo it, because the dough will suffer and instead of a swollen and fluffy cake, you will take out of the oven a kind of uncooked cake, with dense dough and not at all pleasant to taste. Keep in mind that the kneaded dough should be left to rise for another 30 minutes in the baking tray at room temperature.

Bake the cake at too high a temperature and too long

The cozonac should be baked at a low to medium temperature, never at a high temperature. The first 10 minutes in the electric oven must be set at 160 degrees, and the next 50 minutes at 180 degrees Celsius. In total, the cake should not stay in the oven for more than 60 minutes, otherwise the dough will dry out.

Open the oven door during baking

Avoid opening the oven door during baking, as this will lower the temperature inside, which will affect the texture of the dough.

Sweet bread

cake is a traditional Romanian and Bulgarian cake (Bulgarian cousins ), being traditionally cooked for Easter or Christmas. A similar cake is Panettone, which is cooked for Christmas in Italy in the Lombardy region. The most visible difference being its rectangular and high shape.

Another equivalent of cozonac is and Colomba Pasquale, a cake specific to the Holy Holidays of Easter in Italy. The consistency is very similar to that of panettone but is different from it in shape and crunchy almond glaze.

The dough is about the same throughout Romania. The main ingredients are flour, milk, sugar, eggs, butter, sugar, yeast, and for a more pleasant taste add different essences, vanilla sugar, grated lemon peels and / or oranges. The cake recipe differs depending on the area of ​​Romania in which it is prepared. Traditionally, cozonacs are kneaded by hand in the bucket.

From the point of view of shape, the cozonacs can be rectangular or round, simple or braided. From the point of view of filling, we distinguish simple or stuffed cakes.

The filling may contain walnuts, hazelnuts, poppies, raisins, Turkish shit, candied fruit (sweet), sweet cheese (so-called Easter usually prepared for Easter), cocoa, jam or combinations of these ingredients: nuts and poppies, nuts and cocoa, nuts and shit, nuts, raisins and shit, sweet cheese and raisins, chocolate, etc.

Usually, braided cozonacs do not have an actual filling, but only pieces of candied fruit, nuts, shit, raisins, embedded in the dough.

Bake the cozonacs in the well-heated oven at the beginning at a temperature of approx. 180 ° C in rectangular trays, after they have risen and start to brown, let them simmer (do not open the oven!). After they are taken out of the oven, they are left to cool in the tray in the heat, away from the current.

Specific for the area of ​​Moldova are the round and tall cozonacs (called babe), unfilled, whose composition contains up to 20 eggs, butter, grated lemon and / or orange peels and rum and vanilla essence, sometimes raisins.

The preparation of cake and Easter recipes is included in the Christian tradition as a custom during Holy Week. Holy Thursday is the day when, as a rule, the most important Easter bakings are prepared: Easter, poppy and walnut cakes and baked beans in special ceramic forms. [1]

Woven homemade cake

Method of preparation.Dough preparation. Start by preparing a yeast mayonnaise, 2 tablespoons sugar and 2 tablespoons flour, over which is placed 100 ml of lukewarm milk. Mix well and leave the mayonnaise to rise for about 15 minutes in a warm place. In a large bowl or bowl, sift the flour, make a hole in the middle and place the yolks rubbed with a little salt, mayonnaise, heated milk, and 150 grams of sugar. Knead the composition well and at the end gradually add the melted butter (not to be hot). Continue to knead the dough for about 20-25 minutes, until it comes off the hands and can be shaped, then let the dough rise, cover it with a kitchen towel and put it in a warm place for about an hour.

Preparation of the filling : The remaining egg whites are mixed with the rest of the sugar, add the ground walnuts, cocoa, chocolate flakes and rum essence, then mix well and mix well.

Weaving the cake. After the dough has risen, divide it into 3 equal parts. Form 3 balls of dough, then each ball of dough is spread with a rolling pin, filled with cream and rolled. Do the same with the other 2 dough balls. Take the 3 rolls and weave them, as we weave a tail. We thus have a beautiful braided cake.

Grease a 30 x 40cm tray with oil and line it with baking paper, then place the cake in the pan and leave to rise for another 15 minutes. Grease the cozonacs with egg yolk and vanilla sugar, and bake in the oven at 180 ° for about 40-45 minutes.

We wish you good appetite and increase your cooking!

See also the video recipe by cake without kneading:

Video: How to Make a Pastry Braid. Sallys Baking Addiction (November 2021).