Traditional recipes

Cake dessert

Cake dessert

I put all the ingredients in the car tank, I selected the kneading program.

When the dough rose, I portioned for two cakes.

Separately, in a bowl, I mixed the ground walnuts with cocoa, raw sugar (a few tablespoons), lemon peel, raisins, cranberries and diced shit.

I spread a sheet of dough, sprinkled with walnut composition and rolled. I knitted two rolls each and formed a cake that I placed carefully in the form of greased baking and provided with baking paper.

After I finished knitting the other cake, I left them a little warm, while they grew a little more, then I put them in the oven, to bake for about an hour.

When I took them out of the oven, I let them breathe a little and I greased them with beaten egg and sprinkled them with raw sugar.

Cozonac leavened the cold ingredient

Although, usually, the cake is left to rise in the heat for a few hours, Gabriela Cristea has her own recipe, one that does not fail. Although she leavened the dough in the fridge, the result is absolutely spectacular, and this is amply proven by the pictures posted by the star after she made the cold-leavened cake. Here are the ingredients you need!


530 grams of flour
120 milliliters of cold milk
5 eggs
25 grams of yeast
150 grams of butter
80 grams of sugar
rum and vanilla essence
orange peel and lemon
250 grams of chopped chocolate
400 grams of chopped walnuts
3 eggs
200 grams of sugar

Easter recipes - Moldovan cake like more than a century ago

Cozonac is indispensable on the Romanian table on the occasion of the holidays - this is how housewives can prepare it to come out fluffy and tasty.

BUCHAREST, April 8 Sputnik, Georgiana Arsene. An important part of the Roma & acircnești cuisine, the cozonac is not missing from the holiday table.

Moldovan cozonacs are appreciated by all Roma. The famous Radu Anton Roman included the recipe for the preparation of this product & icircn his monumental work & rdquoCities, wines and rom & acircnești customs & rdquo.

Two men kneaded the dough

& bdquoTake a kilogram of milk, bring it to the boil and fry it & icircntr a large bowl make a very v & acircrtoa polenta with first quality chopped flour, chewed and beaten c & acirct will be able to harden after it cools c & acirct will suffer m & acircna, put two egg yolks, a piece of melted butter c & acirct a walnut, and half a kilogram of brewer's yeast, c & acirct it can be better, beaten and & icirc together half an hour sprinkle on top a little flour, then coil compared to the hot table and let the warm room rise, which must be framed, wrote Radu Anton Roman.

The original recipe says that until the dough is leavened, take 200 eggs, choose the yolks and egg whites, measure the yolk and the egg white, three measures of eggs and one measure of butter, put the butter on the fire.

The 200 yolks are placed in a slightly adjoining bowl, mixed with a spoon or a large polish for almost 20 minutes and then mixed with a kilogram of powdered sugar. Beat for about half an hour.

During this time, beat the egg whites very well to reduce them to white foam and add that sugar and egg mixture, mixing very well.

& rdquoThis egg white will be mixed with beaten sugar with egg, as the dough will start to rise. This composition is put in an (incubated) cup and mixed in it: the scrape from two lemons, flower water, a glass of white rum and 750 grams of boiled milk from vanilla and the necessary salt & rdquo, Radu also notes. Anton Roman.

To all these ingredients, put together, the leavened dough is added and the kneading is started in the dough, adding flour little by little, without any measure. This activity lasts two hours, during which time it is kneaded by two men, with the edge, until the dough no longer sticks to the dough.

Then put those measures of butter and knead the butter for an hour, beating the dough several times with a whisk. Sprinkle a little flour on top, then cover the dough with a warm tablecloth and place on a soft place in the heat, where the dough is left to rise.

The forms, greased with butter, are taken to the room where the dough is. Take it from the leavened dough, then put it in shapes. Leave to rise again.

After the dough rises, it will be greased with beaten egg, then put the forms in the oven for half an hour. Then the housewife must check if they are baked or not.

Ingredients needed by a family

Radu Anton-Roman calculated, & icircnsă, how many ingredients a family will use. He divided the ingredients in the original recipe by 10.

Thus, the 500 grams of yeast become 50, and the 200 eggs & hellip 20.

Ingredients: 1.5 kilograms flour, 300 ml milk, 20 egg yolks, 10 egg whites, 75 grams fresh yeast, 500 grams sugar, 20 grams salt, a tablespoon sm & acircnt & acircna fat, 250 grams melted butter, 150 ml true rum or brandy, core from two vanilla sticks or 2 tablespoons good vanilla extract, grated peel from a lemon & acircie or orange.

Plus you will need 150 grams of soft butter to grease the countertop and shapes, as well as an egg to grease the cakes.

& Icircn no original fillings appear.

The shape we all know, of spiral & icircnfoiata, full of cream or shit appeared after the first half of the last century. It is a more modernized & hellip variant.

Cake Dessert - Recipes

"Classic Romania Christmas and Easter cake, stuffed with walnut, Turkish Delight or raisins"

Ideally, I & # 8217d be baking it in my wood-burning oven in the countryside, but, due to the pandemic and social distancing, it & # 8217s really not worth my firing it up to bake 20 sweet bread when there is nobody to share them with, and besides, it & # 8217s probably more useful to experiment in the regular oven as that's what most people will be using. So, fingers crossed, here goes my first ever attempt at making a Romanian sweet bread!

Time: 30 minutes working time, 90 minutes proving, 45 minutes baking

Servings: two to three cakes

500g of warm milk, as fatty as possible
200g of sugar (brown or white)
100g of melted butter
100ml sunflower / vegetable oil
5 egg yolks, beaten
2 cubes of fresh yeast (about 50g)
1kg of good plain white flour
1 vial of vanilla essence (optional)
Zest of one lemon

Walnut filling for one sweet bread (dough above makes 2-3 sweet bread):

250g of walnuts, ground (coarsely or finely, according to preference)
2 tablespoons of cocoa powder
3 tablespoons of icing sugar (I found it quite bitter so put more if you like a sweeter cake)

Other / additional fillings:

200g of Turkish Delight / candied fruits
200g of grapes

One egg yolk
A splash of milk
A little sugar
Poppy seeds (optional)

PRO TIP: make sure all your ingredients are at room temperature before starting.

1. First of all we need to make the yeast starter. Crumble up the two cubes of fresh yeast into a small bowl, add a heaped tablespoon of the flour and a teaspoon of the sugar and pour on four or five tablespoons of the warm milk and beat into a smooth paste. Leave it in a warm place for 15-20 minutes and you should see it start to swell and bubble a little, meaning the yeast is good and has become active.

2. Pour the rest of the warm milk into a bowl, add the 200g of sugar (can be white or brown, according to taste) and stir until dissolved.

3. Sift the flour into a large mixing bowl and add the yeast starter, which should have shown signs of activity by now. Add the grated lemon zest and the five beaten egg yolks. Add about half of the milk / sugar mix to the flour and start to mix them together. Continue adding the milk and mixing until you get a fairly consistent but sticky mixture. The dough for sweet bread should be quite a sticky one, not as firm as, for example, bread dough.

4. Once it is well combined (only takes a couple of minutes) you can start to add the melted butter (100g) and oil (100ml). If you want a more luscious texture, you can use just 200g of melted butter, particularly if you haven & # 8217t used very fatty milk. Whatever combination you use, add a little, knead, add more, knead, and so on till it has all been combined. At this point you can sprinkle on the vanilla essence too if using it.

5. Next comes the hard work & # 8211 the kneading. Go at it hard, stretch it, punch it, pull it, throw it & # 8211 really work at it. And you need to do this for 10-15 minutes until you achieve an elastic texture. You could use a machine if you don't feel like the work out. Once done, cover with a clean towel and leave in a warm spot to try for about an hour, or however long it takes to roughly double in volume.

6. While it & # 8217s proving, you can prepare the fillings. Put the ground walnuts into a bowl, mix in the cocoa powder and the icing sugar, and then add a splash of milk and start to beat the mixture into a paste, something like the consistency of peanut butter & # 8211 not too liquid but spreadable . Set aside. NOTE: The quantities for the walnut mix are enough for ONE of the two cozonacs. I chose to make one with walnuts, and one with raisins and Turkish delight. If you want walnut paste in both, then double the quantities.

7. [See & # 8216observations & # 8217 below before starting this part] When the dough has risen sufficiently, prepare a workspace by oiling or flouring it. Cut the dough into two equal parts, take one of the halves and with your hand spread it out into a rectangle about 1cm thick. Spread some of the walnut / cocoa paste over the dough, keeping a few centimeters back from the edges, and then, if you like, you can sprinkle on some raisins and / or some Turkish delight cubes (as much or as little as you like ). Repeat with the second half, using whatever filling you fancy.

8. Roll up the dough, starting from the longest edge, and put into a long narrow loaf tin (lined with baking paper) with the join at the bottom. Leave it in a warm place to rise until level with the top of the tin or slightly proud. Once they have risen well, brush the top with a mixture of egg yolk and milk and sprinkle with sugar and / or poppy seeds if you wish.

9. Pre-heat the oven to a medium heat, around 180 Celsius (360F) and bake the sweet bread for about 40-45 minutes. Do NOT open the door for the first 20 minutes but after that you can check on it from time to time to make sure you don & # 8217t overcook it. I checked it by sliding a knife into the middle and seeing if it came out sticky & # 8211 if so, then the center is still raw and needs more time.

10. When cooked through, remove, de-tin, and leave to cool on a wire rack.

This was my first time cooking sweet bread although I & # 8217ve got quite a lot of experience eating it, especially home-cooked versions from the countryside. My attempt, well, it was ok for a first go, I suppose.

On the positive side, the sweet bread was light, fluffy and delicate, but perhaps needed a little more sweetness, especially the one with the walnuts. The walnut paste was a little bitter (fine if you & # 8217re a black chocolate lover) but next time I think I will increase the sweetness of the walnut paste.

The one mistake I made was not using big enough loaf tins. Mine were 25cm long and two portions of dough was too much for them meaning that they puffed up too much and the extra cooking time (maybe an hour in total) left the inside perfect, but the crust was a little burnt and bitter. For the Turkish Delight one, I reduced the amount of dough and it came out a lot better & # 8211 cooked inside and golden brown on the outside. So, I would recommend the above quantities for three 25cm tins or two if they are the longer ones (I & # 8217ve seen some around 35cm which would probably be ideal).

Presentation photo

Over the last 13 years, the entire Gastronomic Universe Cooking on Wheels has revolved around the perfection of cakes. We tried to make them as fluffy as possible, to fill them with lots of nuts and raisins, to put cocoa in order and to brown them exactly as needed.

The history of our recipe dates back over 3 generations, but it has undergone many changes to reach today's taste. I also added high quality butter, raisins and grated lemon, plus electric ovens that greatly improve the original recipe.

For all cake lovers, this recipe is the search for the Easter fantasy.
Packing method: disposable food pot, casserole or tray.
Delivery method: the dishes will be delivered cold. Cooling is controlled immediately after the end of the cooking process.

Origins of Cozonac

Romanian cuisine has had influences come in from all directions: from its Balkan and Austro-Hungarian neighbors to the food of the Ottoman Empire that was absorbed into the kitchens of Romanian homes. Romanian food runs the spectrum from soups and stews to fermented vegetables and grilled meats, as well as the nut and honey-sweetened desserts of the Turks.

Variations on the simple cozonac loaf include a circular, giant donut shape, or a braid. Possible fillings include fruit, grapes, poppy seeds, lokum (there & # 8217s the Turkish influence!) And walnuts.

The Spread of Festive Bread

Cozonac is closely related to some regional Italian breads like gubana from eastern Italy and Venetian puttiza as well as the Eastern European babka, giving rise to the theory that these sweet seasonal breads might have originated around Italy and worked their way through Europe.

Pretty much every European country, from Portugal and Spain to England, Scandinavia and Russia, has a version of sweet, dense Christmas bread, often fortified with dried fruits, citrus rind or nuts.

Regional varieties of Romanian cozonac also abound: in Moldova you might find cozonac baked round and tall that contain up to 20 eggs, butter, lemon, orange and raisins. In Ardeal, you & # 8217ll find a more German-style cozonac with poppy seeds, burnt sugar, lots of butter and roughly chopped nuts.

Gearing up for a feast

We & # 8217ve decided to make cozonac cu nuca, which is a variety of cozonac filled with a creamy walnut paste and then braided into a twist which gives the bread its pretty patterns when sliced. And it & # 8217s is deliciously festive and indulgent. In Romania, people often offset the culinary extravagance of Christmas by fasting on the day of Christmas Eve, a religious tradition sure to build up an appetite for the feast to come.

This fast might be broken on Christmas Eve night when folks go caroling around their neighborhoods in villages and towns. As they go from house to house serenading their friends and family with Christmas songs, they & # 8217ll often be rewarded with a slice of cozonac.

The Romanian Christmas Table

The most traditional Romanian Christmas tradition is to roast an entire pig (which is traditionally slaughtered on December 20th, Ignat & # 8217s Day), then to process a number of offshoot dishes in the heartiest spirit of nose-to-tail eating. Dishes such as piftie, a gelatinous chaud-froid of pigs & # 8217 ears and feet, would be served alongside caltaboş, a white pudding made from pork offal and rice, sarmale & # 8211 stuffed cabbage leaves & # 8211 and a glut of other painstakingly prepared Christmas dishes.

Hours of grazing at the table usually conclude with a serving or two of cozonac. Whether it's cozonac with a nut or another variety with dried fruits or poppy seeds, it's not unusual to prepare several kinds of cozonac for the Christmas dinner, on the off-chance that diners are still hungry.

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The fluffy cake, a dessert not missing from the Christmas table

Cozonac is one of those traditional Christmas dishes that we can't get enough of. There are good cakes on the market, but none compare to the one baked at home. If you want to be a complete housewife this year, we offer this fluffy cozonac recipe with which to impress your family and friends.

Method of preparation

Sift the flour 3 times a few hours before cooking. The cake will be fluffier if we sift the flour like that. The butter should be removed at room temperature one hour before use. 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. Let's get ready. 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. Next, you will have to arm yourself with a lot of patience, because the success of a well-grown and very fluffy cake consists in kneading. Knead the dough with your fists and palms, 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 it next to the stove or a heat source for an hour. It is very important that the dough is warm at all times in the room where it is kept, so the dough will grow very nicely. As the dough grows, we make the 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 4 equal portions. Sprinkle a little flour on the work table. Each portion is spread with a rolling pin, until the diameter of the sheet is the shape of a cake. Over each spread sheet, add a quarter of the composition, which is evenly distributed over the entire surface of the sheet. The sheets are rolled and braided two by two. In the shape of a cake we put baking paper, which we grease a little with oil. We put the cozonacs in shapes and let them rise until they double in volume, in the same heated start. After they have grown, grease them with 1 beaten egg with 1 teaspoon of sugar. Then we put them in the oven at 180 degrees for about an hour. Avoid opening the oven for the first 20 minutes. Check the cozonacs with a barbecue stick or a toothpick. Remove, sprinkle with a little water and put on them 2-3 kitchen towels, preferably made of cotton and leave to cool.

Hello dear ones, Today I wanted a lighter soup on the menu. I chose to make Pleurotus mushroom soup or fake belly soup. Pleurotus mushrooms (Pleurotus Ostreatus) are ideal for cooking, frying & hellip

Hello dear ones, Today I have chosen to talk to you about Arranging your balcony or terrace, because at the time I am writing to you we are in a unique situation in life (I hope so). We are in & hellip

Cozonac (Romanian Easter Bread)

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Cozonac is a gently sweet bread, a little like challah or brioche, often with a pretty and tasty swirl of nut filling, like in this walnut roll recipe. It & rsquos traditionally made for Easter but would be perfect with coffee any time.

Many countries with sizable Christian populations have traditional foods as part of the Easter celebrations.

Lamb is a common main dish in many countries, while some have particular savory pies, like the Italian torta pascualina and pizza gain.

Many places have special Easter breads, such as British hot cross buns, Italian Easter bread, Greek tsoureki, and Russian kulich.

The shape and ingredients can vary, but most are a gently sweet yeasted bread, enriched with eggs. Many include dried fruits and / or nuts.