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Cozonac fluffy

Cozonac fluffy


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Mix the yeast well in a little warm milk with 1 tablespoon of sugar, then mix well with all the ingredients and knead well (I put it in the bread kneader)

From this composition will come out 3 big and fluffy cakes

After the dough has risen well, divide it into 3, and then each part into 2, so 6.

Spread each part and put cocoa, walnuts with sugar, shit .... and roll and then weave two at a time.

Put in a pan greased with cake and let it rise for another 20 minutes, then grease with egg and put poppy seeds or leave it simple

Put in the oven at the right heat

When they are baked, do not take them out of the tray immediately, leave them for a while, then take them out and place them on one side, not straight, so as not to let them down, being hot and heavy from the composition.


  • dark chocolate (grated or finely chopped)
  • raisins
  • shit (cut into small cubes)
  • Mac
  • granulated sugar

The first time you take care of the cake, as it happens with any cake recipe. We are not talking about a cake recipe with scalded dough, but about a classic one.

In a large bowl, pour the flour, and over it add the yeast and eggs, then gradually mix the milk with the sugar. Towards the end, add the salt, butter and lemon peel. You can do this with a special robot, if you have such a device.

After everything has been homogenized and you get a slightly sticky crust, it is necessary to leave this cake dough to rise and you can take care of the filling.

Add walnuts in a bowl, over which it is necessary to pour hot milk, sugar and other ingredients. In this Moldovan cake recipe you can also add a few squares of dark, bitter chocolate, which you can grind on a special device or you can grate them, raisins, shit or other such ingredients.

After the dough has risen, the next step is to prepare for baking this fluffy cake that breaks into strips. Sprinkle the worktop with a little oil, place the raised crust on it and divide it in two. You will see from now on how good the dough looks and that it has the potential to make you a homemade cake, like in grandma's time.

Take each piece separately, spread it well, and over it place half of the cream and roll, then place this cake with walnuts in the pan. Do the same with the next piece. Over, you can grease the cakes with egg and sprinkle poppy seeds and caster sugar on top. Then leave the cozonacs in the trays to rise for another 60 minutes.

Now you know how to make a fluffy cake, which breaks into strips, and to finish everything, the trays are put in the electric or gas oven and the preparation is left inside, to bake for 40-45 minutes, at 180 degrees / medium heat.


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 becomes consistent.

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 pan 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.


How to prepare the fluffy cake?

1. Sift the flour into a large bowl. If you want to be sure that the cake will come out very fluffy, you can sift the flour 2 or 3 times.

2. Heat the milk mixed with the vanilla sugar and caster sugar.

3. Mix the yeast in warm milk, add it over the sifted flour and sprinkle a layer of flour over it. Set it aside until cracks appear in the flour sprinkled over the yeast, then mix everything with a wooden spoon.

4. Prepare for an intense work of at least 20 minutes, in which you will knead the dough. Gradually add the melted butter at room temperature (never in the microwave). After you have mixed the dough very well for about half an hour, let it rise for at least an hour in a warm place.

5. For the filling, chop the walnuts finely and add them to the foam made from the egg whites, beaten very well with the sugar. Put the cocoa powder and the four tablespoons of milk in the composition and mix well, until you get a homogeneous mixture.

6. Divide the dough into four balls and then spread them to form four sheets 1.5 cm thick.

7. Grease each sheet with the filling, then roll them and knit two rolls to get the braided cake.

8. Put the cozonacs in the trays and leave them to rise for another 40 minutes, in a warm place, without electricity.

9. Grease the cozonacs with the mixture of yolk and milk and sprinkle over them sugar, poppy seeds, ground walnuts or cinnamon, as desired.

10. Bake the cakes in the preheated oven at 180 degrees for 40 minutes. You can check if they were made with a toothpick (if you stick it in the shell and there is nothing left on it, it means that the cakes are ready).

Even though it may seem complicated for a beginner, this fluffy cake recipe should be tried. If you follow the above steps exactly, you will get a delicious dessert, which you and your family will fall in love with.

Don't know what Christmas presents to buy for your loved ones? Find ideas in the DivaHair Christmas Gifts section!


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 becomes consistent.

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 rolls each, grease the pan 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.


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 fragile 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 has blended well, 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 rolls each, grease the pan with oil and place the cake in the pan. It should be left in the pan to rise for another 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.


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 tray (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 mackerel with poppy seeds

Slices of fluffy cake with poppy seeds

For those who love poppy seeds, here are the best recipes for fluffy poppy seed cake:

Ingredients fluffy cake with poppy seeds:

  • 400 g of flour
  • 60 g butter
  • 50 g sugar
  • 1 cube of brewer's yeast
  • 1 or
  • 1 yolk
  • 125 ml of warm milk
  • 2 tablespoons grated lemon peel
  • 1 sachet of vanilla sugar
  • salt
For the filling
  • 200 g mac
  • 100 g sugar
  • 150 ml of milk
  • 1 teaspoon butter
  • 1 sachet of vanilla sugar
  • 1 tablespoon grated lemon peel

Preparation of fluffy cake with poppy seeds:

Brewer's yeast and a teaspoon of sugar dissolve in lukewarm milk. Add a tablespoon of flour, mix well and leave to rise in a warm place for 10 minutes.

Meanwhile, beat the egg and egg yolk with the remaining sugar and a pinch of salt, and soften the butter.

Pour the sifted mayonnaise, the warm milk flavored with vanilla and lemon peel and the egg mixture into the sifted flour. Mix until all the flour is incorporated, then add a little softened butter and knead until a homogeneous dough is obtained, which is easily detached from the bowl. Cover with a towel and leave to rise until it doubles in volume, about half an hour. For the filling, mix the washed poppy seeds, milk, butter and sugar and boil until a creamy composition is obtained. Add vanilla and lemon peel and leave to cool.

The raised dough is spread in two 1 cm thick sheets, which are greased with poppy seeds, rolled and knitted. Place in a pan greased with butter and leave to rise again for half an hour. Grease the cake with egg and bake in a hot oven for 35-40 minutes.


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!


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 oiled table. 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 tray (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 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 the 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.


In a bowl put the warm milk, add the sugar, 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 in the palm of your hand a little melted butter beforehand, 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.