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Cozonac with walnuts and cocoa

Cozonac with walnuts and cocoa


ready leaven thus: we put on the fire a saucepan in which we heat the milk a little and put it aside, we add a spoonful of sugar and yeast over the milk, until it dissolves.

Separately rub the yolks well with a cup of sugar, with the 2 sachets of vanilla sugar and with the margarine cut into pieces.

In a large bowl put flour, make room in the middle where we add mayonnaise, yolks rubbed with sugar and the rest of the ingredients (300 grams of whipped milk, vanilla essence, salt) and knead well. Cover the bowl with a napkin and leave it to rise in a warm place.

Cream:

Whisk the egg whites.

In a bowl put walnuts over which we add cocoa, sugar, rum essence and beaten egg whites and mix well until it binds and forms cream.

Divide the cream into 2 equal parts.

After the dough has risen, divide it into 2 equal parts.

Spread the first sheet over which we add the first half of the cream, roll it like a roll and put it in a baking tray that has been greased with margarine.

Do the same with the second sheet.

Let it rise for about 20 minutes in the pan.

(decorate according to preferences)

Beat the remaining egg and grease the cozonac with it.

Put the cozonacs in the oven for about 45 minutes on the right heat.



Walnut cake recipe

1 kg of white wheat flour
4 eggs
200 grams of osanza, lard or 82% fatty butter
400 ml of mineral water or milk
40 grams of fresh yeast
50 ml oil
a spoonful of salt (15 grams)
200 grams of sugar
0 teaspoon vanilla essence
2 sachets of vanilla sugar
poppy seeds sprinkled on top

2. For the walnut filling:

400 grams of walnuts
about 250 ml of water (depending on how thin you want the filling)
200 grams of sugar
a tablespoon, two of flour
a teaspoon of baking powder
one tablespoon, two tablespoons of cocoa (depending on the type)
rum essence

  • How to prepare cake with walnuts
  1. Sift the flour into a larger bowl in which we will knead the dough.
  2. Set aside 2 tablespoons of flour and then add the rest of the salt and mix everything well.
  3. Separately dissolve the yeast in a bowl of 100 ml of water, add a tablespoon of sugar and mix well to melt. Over this mixture add the 2 tablespoons of flour set aside (which have no salt) and mix until everything becomes like a paste of the consistency of a thicker cream.
  4. This is leaven which will help the cake to grow and become fluffy. The mayonnaise is left to rise in a warm place until it doubles in volume.
  5. As the mayo grows, we separate the yolk from the egg white. Beat the egg whites well with the mixer and gradually add the sugar, yolks, oil, vanilla sugar, essence and mineral water. A composition similar to that of a cake will come out.
  6. When the mayonnaise has doubled in volume, we make a hole in the middle of the flour initially prepared. In that crater we add the mayonnaise, the egg and sugar composition above, after which we gradually incorporate all the flour.
  7. Knead for about 5-10 minutes, gradually adding the melted lard until the dough comes off the bowl in which we knead.
  8. We give the dough a ball shape and put it in a bowl in which we have previously poured the oil.
  9. Cover the bowl with a towel, place it in a warm place away from the current and let it grow until it doubles in volume.
  10. While the dough is left to rise, prepare the walnut for the filling. Break, pick and then grind through a nut machine and prepare the composition. Add the ground cocoa, sugar, baking powder mixed with flour, then the rum essence and enough water to become a homogeneous paste.
  11. Before we start preparing the cakes, we light the flame from the oven to preheat it and we start to process the dough, dividing it into four halves.
  12. Take a quarter of the dough and divide it in half, then spread each piece of dough with the rolling pin. Divide the amount of walnuts into eight equal parts. Add a quantity of walnut over each of the two sheets and spread evenly after which the sheets are rolled. The two rolled pieces intertwine with each other. We do the same with the other three quarters of the remaining dough.
  13. Place the cakes in trays lined with baking paper, let them rise in the pan, in a warm place for another half hour.
  14. Before putting them in the oven, grease them on top with egg and sprinkle poppy seeds, then put the trays in the preheated oven and let them bake, over medium heat (180 degrees), for 40-45 minutes.
  15. When we notice that they start to brown, we do the test with the toothpick and when they are ready, we take them out of the oven and leave them to cool.
  16. From the above quantities come out two cakes of one kilogram each. If you have smaller trays, more cakes will come out.

  • 5 egg whites
  • 400 g nut grinding
  • 200 g sugar
  • 3 tablespoons cocoa
  • 100 g raisins soaked in ½ rum essence bottle
  • a pinch of salt

All ingredients must be at room temperature when we get to work. It is a good idea to take them out of the fridge a few hours before starting cooking.

It took: Put eggs and yolks in a bowl, add salt over them, beat with a fork and set aside. Sift the flour twice in a larger bowl. Heat 500 ml of milk in which we add the sugar, mix until it melts, set it aside and add the vanilla sugar and citrus peel.

Separately, pour 250 ml of boiling milk over 3 tablespoons of flour and mix so as not to make lumps. Over the warm composition of flour and milk add the yeast rubbed with a spoonful of sugar, mix and leave to rise until it doubles in volume.

Put the lard, butter and oil in a saucepan to heat and leave just enough to melt. We make a hole in the middle of the flour and put the raised mayonnaise.

Mix eggs with warm milk and essences. We start to knead the dough gradually adding the composition of milk and eggs.

After 10 minutes of kneading, turn the dough over on the work surface and start adding a little butter and warm oil. Knead, bringing the dough to the center and hitting it from time to time on the worktop. Heat the butter and oil when it cools. Knead the dough for about three quarters of an hour until it starts to form blisters.

When it is ready, put the dough back in the bowl, cover it with a clean towel and leave it to rise in a warm place, until it doubles in volume.

Filling: mix the egg whites with a pinch of salt then add the sugar gradually and continue mixing until we get a strong and glossy meringue. Incorporate the walnuts, stirring lightly with a spatula, and finally add the cocoa and raisins.

When the dough has risen, divide it into 6 pieces that we will knead lightly. We spread each piece by hand on the worktop greased with oil in a rectangular shape. We put the walnut composition on the whole surface and then we roll it.

We knit two rolls each and place them in the shapes lined with baking paper.

Send an inspired gift to your loved ones for Easter

Leave to rise for about 45 minutes, then grease the cozonas with yolk.

Put the trays in the preheated oven at the right heat for about 50 minutes until they brown nicely. In the first 20 minutes we will not open the oven door. When they are ready, take out the cozonacs and leave them to cool in the kitchen in a warm place.

You can use the toothpick test to test if the cake is ready. We insert a toothpick to the end, and if the dough comes out without sticking to it, it means that everything is perfect and you can turn off the oven.


Cozonac with walnuts and cocoa

It is very important to sift the flour 2-3 times before starting work. Then heat the milk on the fire, together with the sugar and vanilla sugar. Milk should not be hot. Dissolve the yeast in a few tablespoons of the heated milk, then put it in the casserole.
throne over the sifted flour and sprinkle a little flour on top, then leave in a warm place until the flour cracks on top. For mayonnaise, rub the yolks with salt, lemon peel and orange. Put the yolk mixture over the mayonnaise and the flour in the bowl, then add the rest of the milk and mix with a wooden spoon. Knead well (hands should be greased with a mixture of soft butter and oil). If the dough sticks to your hands, continue until all the dough is removed. It is good to knead it for at least half an hour. From time to time, grease your hands with the mixture of oil and butter until you are done. Knead the dough in all directions and, from time to time, hit it in the bowl. After you have kneaded it well, cover it with a clean napkin and leave it in a warm place for an hour and a half to leaven.

Whisk the egg whites with the sugar and put the walnuts and cocoa on top. Mix everything with a spoon and set the composition aside. divide alu-
tulle into 4 equal balls, then each ball of dough and spread it on the work table, greased with oil and put evenly from the prepared filling, so that it reaches for the 4 pieces. You can choose another filling, according to your preference. You roll and at the end you take two rolls and twist them together. 2 larger cakes will result. Put the cakes in shapes lined with baking paper, which you grease with butter, then grease the cakes with egg yolk mixed with a little milk and sprinkle with sugar. Leave the trays in a warm place until they almost double in volume. If you do not have a warm place away from drafts, you can put it directly in the oven, heated to 40 degrees Celsius. Then bake at 180 degrees or at the right heat for 40-45 minutes. In the first 20 minutes, don't go to the oven! Towards the end, about 10 minutes before, you can cover them with a baking paper, so that they do not brown or even burn on top. When they are ready, take out the cozonacs with the baking paper and let them cool, then you can eat them.


Fasting cake with walnuts and cocoa

My dear ones, today I have a super recipe for you Fasting cake with walnuts and cocoa which not only prepares usopr, but is also super, super tasty. You wouldn't even say it's a fasting cake without eggs and butter.

On the blog you will find several fasting recipes that will be useful during this period, but not only.

Fasting cake with walnuts and cocoa - Everything you need to know about the recipe

  • The filling can be completed with raisins or different dehydrated fruits, depending on the tastes of the family.
  • Olive oil can be replaced with sunflower oil. However, keep in mind that the olive one will make the cake even more fragrant.
  • Yes, it is useful to use turmeric powder to get a beautiful, golden color of the cake. But if you don't have it, it's no problem if you don't use it, it doesn't influence the final result and taste in any way.
  • You can find all the ingredients in mLidl Romania magazines.

Ingredients Fasting cake with walnuts and cocoa

  • 550g Belbake flour
  • 100ml olive oil
  • 300ml warm water
  • a sachet of Belbake dry yeast
  • 2 sachets of Belbake vanilla sugar
  • 180g old brown Belbake
  • 1 teaspoon grated lemon peel
  • a teaspoon of turmeric
  • Belbake vanilla essence

Ingredients for filling Fasting cake with walnuts and cocoa

  • 100g ground walnuts
  • 2 tablespoons cocoa
  • 60g brown sugar
  • Belbake rum essence
  • a little water (2-3 tablespoons)

In a bowl put flour, yeast, brown sugar, vanilla sugar, vanilla, lemon peel and turmeric. Mix with a spatula and pour the water and olive oil.

Mix a little with a spatula, then knead by hand until you get a soft, non-sticky dough.

Cover the bowl with a towel and leave it to rise in a warm place until it doubles in volume.

While the dough is fermenting, prepare the filling.

Mix in a bowl ground walnuts, cocoa. sugar, rum essence (to taste). Gradually add a tablespoon of water until you get a creamy composition, like a paste.

We return to the dough. On the table powdered with flour, spread a rectangle of dough ½ cm thick and spread the filling on the sheet of dough.

Roll the dough sheet, from large to small (we start with the short side). From the roll obtained, cut one of the ends, about 5 cm and put it aside. Cut the roll in half, lengthwise, leaving an end of 5 cm. We pass the uncut end between the 2 strips of dough, to obtain a flower.

We knit the two strips of dough, and at the end we include in the braid the piece of roll initially cut. We move the cake to the tray greased with non-stick spray or greased with butter and lined with flour. Let it rise for another hour.

Bake in a preheated oven at 160 ° C with ventilation or 180 ° C static, for 35-45 minutes.

After baking, let the cake cool completely, then we can slice it. And here we are at the end of the fasting Cozonac recipe with walnuts and cocoa. I sincerely hope to inspire you during this period!


Cozonac with walnut and cocoa & # 8211 tasty and very fluffy

If you want to put a fluffy and extremely tasty cake on the Easter table, then you must try this recipe. It's not hard at all, so even a beginner can do it. Following this recipe you will get 2 delicious cakes!

Dough ingredients:

  • 1 kg of wheat flour, 5 yolks
  • 500 ml warm milk, 250 gr sugar
  • 50 g of yeast, 15 g of salt
  • a tablespoon of lard, grated peel of a lemon
  • grated peel from an orange, a vanilla essence

Ingredients for the filling:

  • 500 gr walnut kernels, 50 gr cocoa
  • 200 ml of milk, a hint of vanilla
  • o esenta de rom

How is it prepared?

Dissolve the yeast in 50 ml of milk. Add a tablespoon of sugar and mix well, then let the mayo rise for 15 minutes. Then prepare the dough. Sift the flour into a large bowl, make a hole in the middle and add the raised mayonnaise. Dissolve the remaining sugar in the warm milk and pour the vanilla essence. Then put the milk in the flour bowl.

Rub 4 egg yolks with salt, orange peel and lemon peel, then put them over the flour. Melt the lard and grease our hands with it when kneading the dough. We will need to grease our hands often enough to incorporate all the lard into the dough.

After about 30 minutes of kneading, the dough should become smooth and elastic. Cover with a towel and place in a warm, leavened place.

Now we can take care of the filling, we mix chopped walnuts with cocoa, rum essence, vanilla essence and warm milk (we keep a little milk for greasing). After the dough has doubled in volume, transfer it to the worktop, sprinkle with flour and cut in half.

Each part of the dough must be spread with a rolling pin and greased with a part of the filling. Then roll the cakes and put them in two trays lined with baking paper, greased with butter.

Beat an egg yolk and mix it with a little milk. Grease the cozonacs with this mixture and put them in the preheated oven at 180 degrees for about 45 minutes. When they are ready, take them out of the oven! Good appetite and increase cooking!


Moldovan cake with walnuts and cocoa

The yolks are mixed with salt and kept warm (moderate temperature). The walnut kernel is chosen from impurities and crushed with a rolling pin. The yeast is mixed with 10 g of sugar until a fluid composition is obtained, after which it is dissolved in 75 ml of warm milk, gradually adding 100 g of flour. Thus, the mayonnaise is obtained, over which a little flour is powdered and left to rise, at a temperature of about 35-40 degrees C, until it increases its volume 2-3 times. In the hot milk (70 ml) gradually add the flour (40 g) m stirring constantly so as not to form lumps. The obtained composition is allowed to cool to a temperature of 35-40 degrees C.

Separately, in the warm milk (25 ml) dissolve the sugar, add the yolks, lemon peel, rum essence, vanilla sugar and mix until smooth. It is then mixed with mayonnaise and scalded composition, gradually adding 450 g of flour and fat (butter and oil) heated to a temperature of 35-40 degrees C, walnut kernel, cocoa and knead until air bubbles appear on the surface, and the dough is detaches from the walls of the vessel.

After kneading, grease the dough on the surface with oil, grease the walls of the bowl and leave it to rise in the hot covered bowl for more than an hour. During the leavening, the dough is refracted 2-3 times by inserting its edge inwards. After the dough has risen, portion it into one or two equal balls, depending on the size of the shapes. Each ball is divided into two pieces that are modeled on a board greased with oil in rolls of the length of the shapes with a diameter of 5-6 cm, which are then woven in two and placed in the shapes greased with margarine and lined with sugar. The braided rolls are placed in the tray and left to cool. When the cozonacs have risen, grease them with yolk and place them in the oven for baking. At first, bake at a lower temp, for 10-15 minutes, to increase the cake, then at a higher temperature to brown the surfaces, then reduce the temperature to achieve uniform baking. Bake for almost an hour, then remove the trays from the oven, cool a bit, then remove the cakes from the molds and place on one side, on a table, with clean white paper, until cool.


Cozonac with walnuts and cocoa

It is very important to sift the flour 2-3 times before starting work. Then heat the milk on the fire, together with the sugar and vanilla sugar. Milk should not be hot. Dissolve the yeast in a few tablespoons of the heated milk, then put it in the casserole.
throne over the sifted flour and sprinkle a little flour on top, then leave in a warm place until the flour cracks on top. For mayonnaise, rub the yolks with salt, lemon peel and orange. Put the yolk mixture over the mayonnaise and the flour in the bowl, then add the rest of the milk and mix with a wooden spoon. Knead well (hands should be greased with a mixture of soft butter and oil). If the dough sticks to your hands, continue until all the dough is removed. It is good to knead it for at least half an hour. From time to time, grease your hands with the mixture of oil and butter until you are done. Knead the dough in all directions and, from time to time, hit it in the bowl. After you have kneaded it well, cover it with a clean napkin and leave it in a warm place for an hour and a half to leaven.

Whisk the egg whites with the sugar and put the walnuts and cocoa on top. Mix everything with a spoon and set the composition aside. divide alu-
tulle into 4 equal balls, then each ball of dough and spread it on the work table, greased with oil and put evenly from the prepared filling, so that it reaches for the 4 pieces. You can choose another filling, according to your preference. You roll and at the end you take two rolls and twist them together. 2 larger cakes will result. Put the cakes in shapes lined with baking paper, which you grease with butter, then grease the cakes with egg yolk mixed with a little milk and sprinkle with sugar. Leave the trays in a warm place until they almost double in volume. If you do not have a warm place away from drafts, you can put it directly in the oven, heated to 40 degrees Celsius. Then bake at 180 degrees or at the right heat for 40-45 minutes. In the first 20 minutes, don't go to the oven! Towards the end, about 10 minutes before, you can cover them with a baking paper, so that they do not brown or even burn on top. When they are ready, take out the cozonacs with the baking paper and let them cool, then you can eat them.


Moldovan cake with walnuts and cocoa

The yolks are mixed with salt and kept warm (moderate temperature). The walnut kernel is chosen from impurities and crushed with a rolling pin. The yeast is mixed with 10 g of sugar until a fluid composition is obtained, after which it is dissolved in 75 ml of warm milk, gradually adding 100 g of flour. Thus, the mayonnaise is obtained, over which a little flour is powdered and left to rise, at a temperature of about 35-40 degrees C, until it increases its volume 2-3 times. In the hot milk (70 ml) gradually add the flour (40 g) m stirring constantly so as not to form lumps. The obtained composition is allowed to cool to a temperature of 35-40 degrees C.

Separately, in the warm milk (25 ml) dissolve the sugar, add the yolks, lemon peel, rum essence, vanilla sugar and mix until smooth. It is then mixed with mayonnaise and scalded composition, gradually adding 450 g of flour and fat (butter and oil) heated to a temperature of 35-40 degrees C, walnut kernel, cocoa and knead until air bubbles appear on the surface, and the dough is detaches from the walls of the vessel.

After kneading, grease the dough on the surface with oil, grease the walls of the bowl and leave it to rise in the hot covered bowl for more than an hour. During the leavening, the dough is refracted 2-3 times by inserting its edge inwards. After the dough has risen, portion it into one or two equal balls, depending on the size of the shapes. Each ball is divided into two pieces that are modeled on a board greased with oil in rolls of the length of the shapes with a diameter of 5-6 cm, which are then woven in two and placed in the shapes greased with margarine and lined with sugar. The braided rolls are placed in the tray and left to cool. When the cozonacs have risen, grease them with yolk and place them in the oven for baking. At first, bake at a lower temp, for 10-15 minutes, to increase the cake, then at a higher temperature to brown the surfaces, then reduce the temperature to achieve uniform baking. Bake for almost an hour, then remove the trays from the oven, cool a bit, then remove the cakes from the molds and place on one side, on a table, with clean white paper, until cool.


Moldovan cake with walnuts and cocoa

The yolks are mixed with salt and kept warm (moderate temperature). The walnut kernel is chosen from impurities and crushed with a rolling pin. The yeast is mixed with 10 g of sugar until a fluid composition is obtained, after which it is dissolved in 75 ml of warm milk, gradually adding 100 g of flour. Thus, the mayonnaise is obtained, over which a little flour is powdered and left to rise, at a temperature of about 35-40 degrees C, until it increases its volume 2-3 times. In hot milk (70 ml) gradually add flour (40 g) m, stirring constantly so as not to form lumps. The obtained composition is allowed to cool to a temperature of 35-40 degrees C.

Separately, in the warm milk (25 ml) dissolve the sugar, add the yolks, lemon peel, rum essence, vanilla sugar and mix until smooth. It is then mixed with mayonnaise and scalded composition, gradually adding 450 g of flour and fat (butter and oil) heated to a temperature of 35-40 degrees C, walnut kernel, cocoa and knead until air bubbles appear on the surface, and the dough is detaches from the walls of the vessel.

After kneading, grease the dough on the surface with oil, grease the walls of the bowl and leave it to rise in the hot covered bowl for more than an hour. During the leavening, the dough is refracted 2-3 times by inserting its edge inwards. After the dough has risen, divide it into one or two equal balls, depending on the size of the shapes. Each ball is divided into two pieces that are modeled on a board greased with oil in rolls of the length of the shapes with a diameter of 5-6 cm, which are then woven in two and placed in the shapes greased with margarine and lined with sugar. The braided rolls are placed in the tray and left to cool. When the cozonacs have risen, grease them with yolk and place them in the oven for baking. At first, bake at a lower temp, for 10-15 minutes, to increase the cake, then at a higher temperature to brown the surfaces, then reduce the temperature to achieve uniform baking. Bake for almost an hour, then remove the trays from the oven, cool a bit, then remove the cakes from the molds and place on one side, on a table, with clean white paper, until cool.


Cozonac with walnuts and cocoa

It is very important to sift the flour 2-3 times before starting work. Then heat the milk on the fire, together with the sugar and vanilla sugar. Milk should not be hot. Dissolve the yeast in a few tablespoons of the heated milk, then put it in the
throne over the sifted flour and sprinkle a little flour on top, then leave in a warm place until the flour cracks on top. For mayonnaise, rub the yolks with salt, lemon peel and orange. Put the yolk mixture over the mayonnaise and the flour in the bowl, then add the rest of the milk and mix with a wooden spoon. Knead well (hands should be greased with a mixture of soft butter and oil). If the dough sticks to your hands, continue until all the dough is removed. It is good to knead it for at least half an hour. From time to time, grease your hands with the mixture of oil and butter until you are done. Knead the dough in all directions and, from time to time, hit it in the bowl. After you have kneaded it well, cover it with a clean napkin and leave it in a warm place for an hour and a half to leaven.

Whisk the egg whites with the sugar and put the walnuts and cocoa on top. Mix everything with a spoon and set the composition aside. divide the dough
tulle into 4 equal balls, then each ball of dough and spread it on the work table, greased with oil and put evenly from the prepared filling, so that it reaches for the 4 pieces. You can choose another filling, according to your preference. You roll and at the end you take two rolls and twist them together. 2 larger cakes will result. Put the cozonacs lined with baking paper, which you grease with butter, then grease the cozonacs with egg yolk mixed with a little milk and sprinkle with sugar. Leave the trays in a warm place until they almost double in volume. If you do not have a warm place away from drafts, you can put it directly in the oven, heated to 40 degrees Celsius. Then bake at 180 degrees or at the right heat for 40-45 minutes. In the first 20 minutes, don't go to the oven! Towards the end, about 10 minutes before, you can cover them with a baking paper, so that they do not brown or even burn on top. When they are ready, take out the cozonacs with the baking paper and let them cool, then you can eat them.


Video: Cozonac vegan Babka