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Cozonac with walnuts and cocoa

Cozonac with walnuts and cocoa

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.

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, 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 leave to cool.


Prepare mayonnaise from liquefied yeast, 200 ml of milk and 2 tablespoons of sugar. Set aside for 5 minutes.
Put the flour in a deep bowl, add the yeast, yolks, milk, lemon peel, butter, sugar and rum essence. Knead an elastic dough. If you still need flour, add more until the dough no longer sticks to your hands. Add salt and knead a little more.
Leave to rise and double in size, in a warm place away from electricity.
The dough is divided into 4 balls of equal size, 2 for each cake.
Mix the ingredients for the filling.
Take a ball of dough, spread it with a rolling pin and sprinkle a quarter of the walnut mixture. It's running. Do the same with the other ball and weave together.
We also prepare the second cake.
Set aside for about 15 minutes to rise, grease with the yolk mixture with milk and put the trays in the preheated oven, first at high temperature, then lower the heat.
Bake for about an hour.
Allow to cool and slice.

Try it yourself cake with walnuts and cocoa.
I am also waiting for you on the Recipe Book facebook page.


Fluffy cake with walnuts and cocoa

This recipe is in the category of recipes for adults. The children's version can be accessed here Fluffy cake with carob, walnuts and almonds .

IT TOOK
500g flour
250ml warm milk
100g melted butter
150g sugar
2 yolks
1 sachet of dry yeast
2 sachets of vanilla sugar
1 beaten egg to grease the cake
FILLING
200g ground walnuts
5 tablespoons milk
5 tablespoons sugar
1 tablespoon cocoa
Raisins

In a bowl, dissolve the yeast in the warm milk, then add the sugar and yolks and stir until the sugar dissolves. Add the melted butter, then the flour and knead the dough well. Cover the bowl with a napkin and let the dough rise in a warm place for an hour.
As the dough grows, prepare the filling. Put the raisins to hydrate for 30 minutes, then drain in a strainer.
In a bowl, mix the ground walnuts with the sugar, milk and add the cocoa.
Pour a little oil on the worktop and put the dough, which you divide into 2.

Spread the dough by hand, do not use a rolling pin. Put half of the filling with cocoa, then sprinkle with raisins.

Do the same with the second piece of dough.

Wrap the 2 rolls.

Place the cake in the form on baking paper. Let the cake rest in a warm place for 30 minutes.
Grease the cake with egg and put in the preheated oven at 170 degrees, until it passes the toothpick test.


Good appetite!

*. You can adjust the quantities of the filling according to your preferences and you can add various essences according to taste.


Prepare mayonnaise from liquefied yeast, 200 ml milk and 2 tablespoons sugar. Set aside for 5 minutes.
Put the flour in a deep bowl, add the yeast, yolks, milk, lemon peel, butter, sugar and rum essence. Knead an elastic dough. If you still need flour, add more until the dough no longer sticks to your hands. Add salt and knead a little more.
Leave to rise and double in size, in a warm place away from electricity.
The dough is divided into 4 balls of equal size, 2 for each cake.
Mix the ingredients for the filling.
Take a ball of dough, spread it with a rolling pin and sprinkle a quarter of the walnut mixture. It's running. Do the same with the other ball and weave together.
We also prepare the second cake.
Set aside for about 15 minutes to grow, grease with the yolk mixture with milk and put the trays in the preheated oven, first at high temperature, then lower the heat.
Bake for about an hour.
Allow to cool and slice.

Try it yourself cake with walnuts and cocoa.
I am also waiting for you on the Recipe Book facebook page.


  • For the dough (3 cakes):
  • 1 kg of quality flour
  • 500 ml of milk
  • 300 gr sugar
  • 5 sachets of vanilla sugar
  • 4 yolks
  • 250 ml oil
  • 50 gr of fresh yeast
  • peel of 1 lemon, finely grated
  • peel of 1/2 orange, finely grated
  • 1 teaspoon salt
  • For the filling:
  • 5 egg whites
  • 5 tablespoons powdered sugar
  • 2 tablespoons cocoa
  • 2 teaspoons rum essence
  • 300 gr coarsely ground walnut
  • 2 tablespoons breadcrumbs
  • 1 pinch of salt
  • For some:
  • 1 yolk
  • 1 tablespoon milk
  • 2-3 tablespoons caster sugar

We prepare the ingredients for the cake dough with walnuts and cocoa

In the meantime, we quickly take care of the rest of the ingredients.
Separate the egg whites from the yolks.
Grind the sugar to make it powder.
Heat the rest of the milk, in which we add salt, but not too much, so as to support the finger.
Heat the oil lightly.

We prepare the dough for the cake recipe with walnuts and cocoa

Sift the flour into a deep bowl, and in the middle we make a hole where we will pour the rest of the ingredients in turn.
Over the yolks, add a little salt and start rubbing them until smooth. Salt accentuates their color.
Add the sugar and continue rubbing until you get a frothy cream. I use a wooden spoon, not the mixer, that's how I got used to it.
Add the oil over the yolk cream, lemon peel and orange peel, then pour everything into the flour pit.

Rinse the bowl in which the yolks were with a little warm milk, which we then add over the yolk cream. We do this because we are economical and do not want to waste the ingredients.
Meanwhile, the mayo was doubled and we added it over the ingredients in the bowl we were working in, also over the yolks, then we did the same procedure, rinsed the bowl with warm milk, or even put all the milk and diluted the remaining mayonnaise on the walls of the bowl.

We start working in the bowl, gathering the flour from the outside over the middle ingredients and mix vigorously, pouring a little milk, until we incorporate all the flour.
Pour the dough on the work table greased with oil and knead it until you get a homogeneous dough and quite hard, viscous.
We don't have to knead it for minutes or beat it on the table as we were used to, we just homogenize it well and that's it.
Put the dough back in the bowl, cover the bowl well, with several wipes and leave it in a warm place for about an hour, until the dough will double in volume and begin to break in places.

Prepare the filling and assemble the cakes with walnuts and cocoa.

Grind the sugar to make it powder, grind the walnut and mix it with the breadcrumbs and sift the cocoa over this mixture.
Sprinkle a little salt over the egg whites and mix them until they become frothy, then add the sugar and continue mixing until you get a strong meringue.
Add the mixture with walnuts and cocoa, rum essence and mix everything well.

We divide the composition into three parts.
We will also divide the dough into three parts, which we will spread with the help of the rolling pin, one by one, on the work table.
Spread the fillings over the sheets and roll the sheets without squeezing them too badly, then place them in the trays lined with baking paper.

Cover the trays and leave them in a warm place again for about an hour, or until the volume of the dough doubles.
Mix a yolk with 1 tablespoon of milk and with a brush, grease the cozonacs before putting them in the oven.

10 minutes before putting the trays in the oven, preheat the oven, then bake the cakes for 40 minutes at 180 degrees.

The ingredients used in the cake must be brought to room temperature a few hours before the technological process begins.

Don't forget that you can also follow my recipes on the page Facebook, but I'm waiting for you with culinary surprises and on Instagram and on Pinterest or Twitter.


Cozonac with walnuts and cocoa

I don't know how others are, but I like cake and I eat with pleasure on any occasion, not just for the holidays.

For Easter I made whole series of babani cakes and since then I thought I would like to try a recipe with a more consistent filling.

And as more than a month has passed since Easter, I thought it was time to try a new recipe. Because I put cocoa in half of the composition, and the cream in abundance slowed down the second fermentation, there are no more babani.

However, they have grown beautifully, have plenty of filling and I am pleased with the result.

In addition, they ate immediately!

Dough ingredient

  • 1 kg flour,
  • 50 g yeast (I use this yeast and no one can convince me, unfortunately, that & # 8220single only yeast produced in Romania & # 8221 is better than this)
  • 250 g sugar
  • 500 ml of 3.5% milk - 2-3 tablespoons can be added if the dough is too thick
  • 200 grams of fat (oil and melted butter)
  • 5 yolks
  • 1 teaspoon grated salt
  • peel of a lemon, an orange, rum, vanilla

Dough preparation

Sift the flour twice.

Heat the milk and dissolve the sugar and vanilla in it.

In the bowl where we have flour, make a hole in the middle of it, then add the yeast dissolved in a few tablespoons of milk and sprinkle a little flour on top.

Leave to rise for 15 minutes, without stirring, until the flour cracks above the yeast.

Rub the yolks with salt, lemon peel and orange.

Add the rest of the warm milk and the rubbed yolks to the flour bowl.

Stir to mix and gradually add the warm fat as it kneads.

When we have incorporated almost all the fat into the kneading, we divide the cake dough into 2 equal pieces and move them into 2 dishes.

In one of them add 2 tablespoons of cocoa and knead until you incorporate all the cocoa.

Grease the bottom of the bowl with oil before allowing it to rise.

Leave to rise, covered, for about 90 minutes.

After the dough has risen, we portion it.

Simple dough & # 8211 4 pieces, cocoa dough 4 pieces.

Cream cake ingredient

  • 50 g butter,
  • 50 g dark chocolate,
  • 350-400 g ground walnuts,
  • 100 g powdered sugar,
  • 2 tablespoons cocoa,
  • lemon peel,
  • cinnamon,
  • rom.

Preparation of cake cream

Put the milk on the fire until it reaches the boiling point. Melt the butter together with the chocolate and cocoa.

When they have melted, add the powdered sugar and ground walnuts.


Mix well and add the lemon peel.

Remove from the heat and start adding milk little by little until we have a medium cream as a consistency. (approx. 100 ml, depending on how small the ground walnut is).

Assembly

For a braided cake we use 2 pieces of plain dough and 2 pieces of cocoa dough.

Grease the table with oil and spread a piece of cocoa dough. We put it aside.

We take a piece of simple dough and spread it and overlap the one with cocoa.

We put the filling distributing it on the whole surface of the dough, after which we roll it.

We put the scroll aside and make another identical one.

We weave them and obtain a cake that we place in a form greased with lard (oil).

Let the cozonacs rise for approx. 40 minutes, grease them with beaten egg yolk and mix with a little warm milk.

Bake at 180 approx. 45 minutes (we do the toothpick test).

When they are ready, take them out of the oven and grease them with honey diluted with a little water.

We leave them in shape for about 10-15 minutes, gently peel off the edges and remove them from the shape.

And here's why I prefer BUDAFOK yeast:


  • For the dough (3 cakes):
  • 1 kg of quality flour
  • 500 ml of milk
  • 300 gr sugar
  • 5 sachets of vanilla sugar
  • 4 yolks
  • 250 ml oil
  • 50 gr of fresh yeast
  • peel of 1 lemon, finely grated
  • peel of 1/2 orange, finely grated
  • 1 teaspoon salt
  • For the filling:
  • 5 egg whites
  • 5 tablespoons powdered sugar
  • 2 tablespoons cocoa
  • 2 teaspoons rum essence
  • 300 gr coarsely ground walnut
  • 2 tablespoons breadcrumbs
  • 1 pinch of salt
  • For some:
  • 1 yolk
  • 1 tablespoon milk
  • 2-3 tablespoons caster sugar

We prepare the ingredients for the cake dough with walnuts and cocoa

In the meantime, we quickly take care of the rest of the ingredients.
Separate the egg whites from the yolks.
Grind the sugar to make it powder.
Heat the rest of the milk, in which we add salt, but not too much, so as to support the finger.
Heat the oil lightly.

We prepare the dough for the cake recipe with walnuts and cocoa

Sift the flour into a deep bowl, and in the middle make a hole where we will pour the rest of the ingredients in turn.
Over the yolks, add a little salt and start rubbing them until smooth. Salt accentuates their color.
Add the sugar and continue rubbing until you get a frothy cream. I use a wooden spoon, not the mixer, that's how I got used to it.
Add the oil over the yolk cream, lemon peel and orange peel, then pour everything into the flour pit.

Rinse the bowl in which the yolks were with a little warm milk, which we then add over the yolk cream. We do this because we are economical and do not want to waste the ingredients.
Meanwhile, the mayo was doubled and we added it over the ingredients in the bowl we were working in, also over the yolks, then we did the same procedure, rinsed the bowl with warm milk, or even put all the milk and diluted the remaining mayonnaise on the walls of the bowl.

We start working in the bowl, gathering the flour from the outside over the middle ingredients and mix vigorously, pouring a little milk, until we incorporate all the flour.
Pour the dough on the work table greased with oil and knead it until you get a homogeneous dough and quite hard, viscous.
We don't have to knead it for minutes or beat it on the table as we were used to, we just homogenize it well and that's it.
Put the dough back in the bowl, cover the bowl well, with several wipes and leave it in a warm place for about an hour, until the dough will double in volume and begin to break in places.

Prepare the filling and assemble the cakes with walnuts and cocoa.

Grind the sugar to make it powder, grind the walnut and mix it with the breadcrumbs and sift the cocoa over this mixture.
Sprinkle a little salt over the egg whites and mix them until they become frothy, then add the sugar and continue mixing until you get a strong meringue.
Add the mixture with walnuts and cocoa, rum essence and mix everything well.

We divide the composition into three parts.
We will also divide the dough into three parts, which we will spread with the help of the rolling pin, in turn, on the work table.
Spread the fillings over the sheets and roll the sheets without squeezing them too badly, then place them in the trays lined with baking paper.

Cover the trays and leave them in a warm place again for about an hour, or until the volume of the dough doubles.
Mix a yolk with 1 tablespoon of milk and with a brush, grease the cozonacs before putting them in the oven.

10 minutes before putting the trays in the oven, preheat the oven, then bake the cakes for 40 minutes at 180 degrees.

The ingredients used in the cake must be brought to room temperature a few hours before the technological process begins.

Don't forget that you can also follow my recipes on the page Facebook, but I'm waiting for you with culinary surprises and on Instagram and on Pinterest or Twitter.


  • For the dough (3 cakes):
  • 1 kg of quality flour
  • 500 ml of milk
  • 300 gr sugar
  • 5 sachets of vanilla sugar
  • 4 yolks
  • 250 ml oil
  • 50 gr of fresh yeast
  • peel of 1 lemon, finely grated
  • peel of 1/2 orange, finely grated
  • 1 teaspoon salt
  • For the filling:
  • 5 egg whites
  • 5 tablespoons powdered sugar
  • 2 tablespoons cocoa
  • 2 teaspoons rum essence
  • 300 gr coarsely ground walnut
  • 2 tablespoons breadcrumbs
  • 1 pinch of salt
  • For some:
  • 1 yolk
  • 1 tablespoon milk
  • 2-3 tablespoons caster sugar

We prepare the ingredients for the cake dough with walnuts and cocoa

In the meantime, we quickly take care of the rest of the ingredients.
Separate the egg whites from the yolks.
Grind the sugar to make it powder.
Heat the rest of the milk, in which we add salt, but not too much, so as to support the finger.
Heat the oil lightly.

We prepare the dough for the cake recipe with walnuts and cocoa

We sift the flour in a deep bowl, and in the middle we make a hollow where we will pour the rest of the ingredients in turn.
Over the yolks, add a little salt and start rubbing them until smooth. Salt accentuates their color.
Add the sugar and continue rubbing until you get a frothy cream. I use a wooden spoon, not the mixer, that's how I got used to it.
Add the oil over the yolk cream, lemon peel and orange peel, then pour everything into the flour depth.

Rinse the bowl in which the yolks were with a little warm milk, which we then add over the yolk cream. We do this because we are economical and do not want to waste the ingredients.
Meanwhile, the mayo was doubled and we added it over the ingredients in the bowl we were working in, also over the yolks, then we did the same procedure, rinsed the bowl with warm milk, or even put all the milk and diluted the remaining mayonnaise on the walls of the bowl.

We start working in the bowl, gathering the flour from the outside over the middle ingredients and mix vigorously, pouring a little milk, until we incorporate all the flour.
Pour the dough on the work table greased with oil and knead it until you get a homogeneous dough and quite hard, viscous.
We don't have to knead it for minutes or beat it on the table as we were used to, we just homogenize it well and that's it.
Put the dough back in the bowl, cover the bowl well, with several wipes and leave it in a warm place for about an hour, until the dough will double in volume and begin to break in places.

Prepare the filling and assemble the cakes with walnuts and cocoa.

Grind the sugar to make it powder, grind the walnut and mix it with the breadcrumbs and sift the cocoa over this mixture.
Sprinkle a little salt over the egg whites and mix them until they become frothy, then add the sugar and continue mixing until you get a strong meringue.
Add the mixture with walnuts and cocoa, rum essence and mix everything well.

We divide the composition into three parts.
We will also divide the dough into three parts, which we will spread with the help of the rolling pin, in turn, on the work table.
Spread the fillings over the sheets and roll the sheets without squeezing them too badly, then place them in the trays lined with baking paper.

Cover the trays and leave them in a warm place again for about an hour, or until the volume of the dough doubles.
Mix a yolk with 1 tablespoon of milk and with a brush, grease the cakes before putting them in the oven.

10 minutes before putting the trays in the oven, preheat the oven, then bake the cakes for 40 minutes at 180 degrees.

The ingredients used in the cake must be brought to room temperature a few hours before the technological process begins.

Don't forget that anymore you can also follow my recipes on the page Facebook, but I'm waiting for you with culinary surprises and on Instagram and on Pinterest or Twitter.


Cozonac with walnuts and cocoa

1 kg of flour for cake 350 gr sugar 6 yolks 500 ml milk 2 sachets of dry yeast (Dr. oetker) grated peel of a lemon 3 sachets of vanilla sugar 1 packet of 200 gr butter + butter for greased trays 1 rum essence 1 egg to grease the cakes for the filling: 250 gr walnut given by machine or robot 2 egg whites 200 gr raisins soaked 1-2 hours in hot water with rum essence 3 tablespoons sugar 3 tablespoons cocoa


Video: Cozonac - Sweetbread with walnuts and cocoa (January 2022).