Mix the yeast with 100 ml. of milk and 4-5 tablespoons of flour.
The resulting dough, quite soft, is covered and left to rise. Once it has doubled in volume, mix with flour, sugar, soft butter, egg yolks and vanilla essence. Knead until you get a very crumbly dough. Gradually add the milk and knead for another 4-5 minutes. Cover and leave in a warm place for about 60 minutes. The raised dough is divided into 4 equal parts. Each part is stretched with the twister, obtaining a sheet 4-5 mm thick. Place a round shape on top of the dough and cut around it, removing the excess.
Grease the sheet gently and continue with the others in the same way, adding above the previous one and greasing them finely, except for the last one. A glass is placed in the middle of the obtained turret. Cut the tower into 4 equal parts. Each part is cut in two and the parts thus obtained are cut once more, finally obtaining 16 strips. Take the glass in the middle and twist each strip twice. 2 heads are caught, obtaining a flower with 8 petals. Leave it for another 30 minutes in a warm place, grease it with egg and put it in the preheated oven at 180 degrees for 30 minutes.
Tips for a successful cake Romanian cozonac traditional Moldavian cozonac
• The amount of flour in the recipe is approximate. Depending on the quality of the flour and the size of the eggs, the dough may require additional flour. Add a little, until the right consistency is obtained.
• Do not abuse flour! The cake batter should be softer than the bread dough.
• Try as much as possible not to cool the dough, it must remain warm until it is placed in the oven
• To obtain a soft, velvety cake, take it out of the oven when the toothpick stuck in the middle comes out slightly sticky. The overcooked cake hardens.
• I noticed that in order to get a fluffy and elastic cake, the oil must be larger than butter.
• To accentuate the yellow color of the dough, ¼ teaspoon of turmeric powder can be added to the milk when it is hot.
• To keep the cake longer, immediately after it cools, wrap it tightly in cling film and then put it in a tightly closed bag and put it in the freezer. When thawed, it will be as fresh as when it was prepared. The same can be done with bread.
• Another cake filling: 100 g finely chopped walnuts (but not ground), mix with 100 g caster sugar, 1 teaspoon cocoa and 50 ml brown rum.
Sources Romanian cozonac traditional Moldavian cozonac
The culinary re – Al. O. Teodoreanu (alias Pastor Teodoreanu)
Cookery book – Sanda Marin
Cookery book – Silvia Jurcovan
How to prepare nutella flower
Cake dough for nutella flower
Prepare the cake dough: mix the yeast with the sugar, add the warm milk and leave it to rest for about 10 minutes. Then add the yolks, melted butter, powdered sugar and vanilla, lemon peel and salt powder, just like in the recipe simple cake.
Mix a little until smooth and then add a little more than half of the flour and mix well, until it is small, using a kneader or a hand mixer (or by hand, with a wooden spoon). ). Then gradually add the rest of the flour and knead until a compact dough is formed that comes off the walls of the bowl. Leave to rise for about 30 minutes until doubled. Pour on lightly greased worktop.
How do we make the flower shape with nutella?
Break a small ball (like a tennis ball) from the dough and divide the rest of the dough into 4 equal pieces. The smaller piece is stretched by hand greased with oil, on the board also given with oil until a thin rectangle is formed. The obtained sheet is greased with a spoonful of nutella and rolled and then twisted like a coil (spiral). This will be the middle of the flower.
Each dough art (of the 4) is spread on the greased top, with a greased hand or with a rolling pin, so as to form approximately a circle. The circle should have a diameter of about 25 cm. The result is 4 sheets that are greased with about 2 tablespoons of nutella (1/3 of the amount) and overlap. The last sheet remains ungreased (so there are 3 layers of nutella).
The stack of nutella leaves is cut into 2 halves, then into quarters, and then the quarters into eighths. The dough thus obtained can be cut very well with a pizza roll. We thus obtained 8 triangles. These triangles will grow long in the middle, without cutting the edges. To shape the petals, take each triangle and twist the top of the triangle so that it passes through the cut, exactly as in the picture. (as in minicunele & # 8211 cirighele)
Flower cake with finetti - Bianca Raluca Panazan
Prepare the mayonnaise, put the yeast and about 100 ml of warm milk in a bowl, add the milk one by one and add 2-3 tablespoons of flour, mix and let it rise. Put the flour in a bowl, put the mayonnaise raised, the butter to be at room temperature, the sugar, a pinch of salt, the yolks and the essences. Mix the ingredients, add the warm milk little by little and start kneading the dough, it should be soft but not sticky. Cover and let rise for an hour. Sprinkle the flour on the worktop, put the dough and cut it into four pieces. Sprinkle the flour, spread the first piece of dough, put a round disc on top, cut the edges and put the sheet in a tray lined with baking paper. Put over the finetti sheet (melt a little in a saucepan with warm water, leave the edges empty). Spread the next piece of dough, repeat the procedure and place it over the first sheet, put finetti again, put the next stretched sheet, finetti, and no more finetti on the last sheet. On top, in the middle, over the sheets, put a glass, cut the dough into quarters, each quarter is cut in half, and each slice is cut in half again, so you get 16 pieces. Take the glass in the middle, take 2 slices each, twist 2 times. Take 2 slices again, lift and stick well to the ends and let it rise for about 10-15 minutes. Grease with an egg white, put in the preheated oven for about 30 minutes. Allow to cool completely, then serve. Good appetite!
Preparation Cozonac simple recipe by Simona Callas
In a bowl of about 1 liter, crush the yeast with a fork and mix with a tablespoon of sugar and leave for 1 minute, until liquefied. Pour the warm milk, mix, take a little flour between your fingers and sprinkle on top, then cover the bowl and leave for 20-30 minutes to ferment the yeast. The yolks are mixed with a pinch of salt and left for a few minutes - in this way, their color intensifies. www.simonacallas.com Then in the yolks add the melted butter, caster sugar and vanilla sugar, lemon peel, rum and mix, and the mixture obtained is poured over mayonnaise (fermented yeast), mix. Put the flour in a large bowl, form a hole in the middle and pour the mixture.
Fluffy flower cake with walnut and apricot jam
Fluffy flower cake with walnut and apricot jam & # 8211 video recipe. Step by step preparation, video tutorial, for a cake & # 8211 pull apart, a fluffy flower filled with walnuts and apricot jam.
Do you know what it's like when your loved ones ask for something good and fluffy and the thermometer shows so many degrees that you just don't feel like turning on the oven? I'm sure you know. And yet, you can never refuse them. Everyone who bakes goodies for the family, knows all too well that in every batch of croissants, cakes or other goodies taken out of the oven, I put a kilogram of love for every gram of ingredient. So it is with this fluffy flower cake, with walnut and apricot jam.
My daughter really wants to have something good and fluffy to eat in the morning, for a coffee, which can also be packaged. So I chose this flower cake, which is like a pull apart bread. Basically, it's a huge flower made of fluffy horns, full of delicious layers of filling. And you'll see, it's really easy to do! And to make it even easier, immediately after the list of ingredients, the video tutorial is waiting for you, showing you step by step the whole process, from kneading the dough to modeling.
Cozonac ingredients according to the famous recipe of Păstorel Teodoreanu
- 20 yolks, more precisely 380 grams of yolk
- 400 grams of flour with 12% protein content & # 8211 I used a Manitoba type flour, you can supplement the flour up to 500 grams, maximum
- 30 ml. of rom
- 1 sachet of vanilla bourbon sugar
- 125 ml. of milk
- 30 grams of fresh yeast
- 7 grams of salt
- 65 grams of butter with 82% fat
- 30 ml. sunflower oil
- 120 grams of powdered sugar & # 8211 sugar is dosed according to the amount of flour used in the proportion of 30%, so at 500 gr. flour you will need 150 gr. sugar
- in addition: 1 beaten egg yolk with 1 tablespoon of milk to finish the surface of the cakes
- filling: 150 grams of candied orange peel, 60 grams of raisins, 30 ml. of rom
How to prepare Cozonac according to the famous recipe of Păstorel Teodoreanu & # 8211 video recipe
In order to properly understand this cake recipe, which generated so many discussions, I made a step-by-step video. This video tutorial will help you fully understand all the things that need to be considered in order for your recipe to succeed perfectly. Remember, the quality of the ingredients used is one of the details that make the difference.
Other cake recipes you can find on this blog
You can find more cake recipes by clicking on any of the illustrative images below. You will be immediately directed to the complete recipe, accompanied by step-by-step explanations.
Cozonac flower with cinnamon
Chocolate cake, marbled
Hungarian baigli with poppy seeds and walnuts
Silvia Jurcovan recipe with scalded dough cake
Next, you can read Păstorel Teodoreanu's recipe, exactly as it was published. Worth reading, at least for the charm of the language in which the text is written.
Shepherd's cake recipe, text published in 1933
150 eggs, 3-4 (maximum) kg of flour, 1 large glass (of water) with white rum, 1 vanilla stick, 1 liter of milk, half a packet of yeast, 3-4 teaspoons grated with salt, 3-4 teaspoons of wine with melted and hot butter, 1 teaspoon fine oil, sugar about 1,200 kg.
When you apply this recipe, you can't say: I'm going to make three or five kilograms of cakes, but I'm going to use so many eggs. Eggs are not all the same and flour is not all dry at the same time. The drier it is, the more liquid it swallows (read: eggs and rum).
For the manufacture of cakes, 12 (twelve) hours must be counted. That's why it's good to have everything ready in the evening and get to work at night.
The eggs are spoiled in the evening, putting the yolks aside. You put the egg whites where you want them, because you either put too little (like a teaspoon of manure) or not at all - it's pretty much the same. In the yolks put salt, chew, put cold and go to bed. The next day: in a very clean bowl, put two handfuls of flour (about 500 gr) which you scald with boiling milk. Chew with a special wooden shovel (or spoon) and beat vigorously until it becomes like an ointment, without any donuts. When it has cooled (so that you can suffer the little finger), add the yeast, prepared as follows: crumbled in a deep plate and rubbed with two or three tablespoons of sugar, until it becomes like a latte. Chew the yeast well with the ointment, cover with a napkin and put it back in a warm place (not hot) to grow.
Knead for two hours.
While the mold is growing (this is the name of the mixture above), strain the egg yolks into the bowl (wooden bed, very clean, dry and warm), rinse the bowl in which they sat and pour with two or three tablespoons of lukewarm water. everything in the riverbed. If you want, put a cup of egg white foam, if not, do not put. Beat the egg yolks vigorously, add the rum and beat, and beat, always beat and you're glad it smells good then add the finely chopped vanilla and beat until the dough has risen nicely.
When the dough is ready, turn it over in the bed and chew until it becomes one with the yolks. Then you start to add the flour, a little at a time, and keep chewing and shoveling, until you can't. Then knead with your fists clenched until you get a suitable soft dough. When you think there is no more flour, weigh how much is left, so you know how much you used, and put the sugar and butter according to the proportion: 300 grams of sugar per kilogram of flour and a glass of butter, plus one, like that, on top. Once the flour has entered, knead it forward, adding the sugar, little by little, until you put it all together. After you have finished the sugar, put the butter (one teaspoon at a time) and the oil, always turning the dough in the same part (so that the slices come out).
Yeast and baking.
Chickens raised in a warm place, not hot, well covered, so as not to cool, and leave for two or three hours, until it has grown nicely. Once here, put in the perfectly greased forms with butter (a third of the form), and again covered, in a warm place, for about an hour. While growing in the molds, prepare the oven (very important detail).
When the oven is ready, grease the cozonacs with beaten egg and presses with chopped almonds or granulated sugar and, with "God-help", put them in the oven, where they sit for an hour, an hour and a quarter, at most. In the oven, a skilled man is needed, in order to look for it, with puppet flour (corn), not to put the cozonacs too much, to cover them when needed so that they do not fade, to put them "rattlesnakes", etc.
When removed from the oven, another merit. Take out the cake, shake it a little with your ear bent, to hear it play. You then lay him in shape on a rib, supported by a piece of wood. After two or three minutes, she shook him again and slowly overturned him gently on something soft. And you rocked him like a dog and with great care, so that he wouldn't be flattened and crucified! Just an hour after you take them out of the oven, you take them home, and after two or three, when they're well cooled, you take them to the pantry.
Ingredients for the poppy flower cake recipe
- Flour - 800 g (add gradually, a smaller amount may be needed)
- Milk - 250 ml
- You - 1
- Butter - 50g
- Oil - 2 tbsp
- Yeast granules - 9g
- Vanilla sugar - 1 sachet
- Old - 50g
- Salt - & frac12 teaspoon
- For greased - 1 egg yolk.
- Poppy seeds - 200g
- Sugar - 50 g or to taste
- A pinch of salt
- Vanilla sugar - 4g
How do we prepare the flower cake recipe with poppy seeds?
Prepare the mayonnaise: Put the yeast in a bowl, add 2 tablespoons of flour, a tablespoon of sugar and pour 1/3 of the total amount of milk (heated).
Mix well. Cover the bowl with a towel and leave in a warm place for about 30 minutes. The composition must double in volume.
In a larger bowl pour the remaining amount of milk, add sugar, salt, egg (room temperature), oil and mayonnaise. Gradually add half the amount of flour (sifted) and soft butter (not melted).
Add flour and knead the dough, sifting a little flour on the table and crust.
Do not add a lot of flour, so the dough will be very fluffy. The shell should be soft and slightly sticky. Put the dough in a bowl, cover it with a towel and leave it in a warm place until it grows nicely.
Prepare the filling: Put the poppy seeds in a saucepan and pour the water until it covers the poppy seeds, then add another 100 ml. Put on medium heat and mix.
Boil until the water evaporates. Take the pot off the heat, put the lid on and leave for 20 minutes. After cooling, put the poppy seeds in a blender and chop them. Add the sugar and mix. The filling must be sweet.
When the dough has risen nicely, divide it into 3 parts, spread each ball (disc), obtaining a not very thick sheet of dough (the dough will grow nicely in the oven).
Tip for the Cozonac flower with poppy recipe
Spread the sheets one at a time and then place them directly in the tray lined with baking paper. Grease the first and second sheets with poppy seed paste. Put the 3 sheets. Put a glass or cup in the center and cut into 16 equal parts. Take 2 strips and twist twice in opposite parts then join at the end. In this way we form all the petals.
Let the flower cake with poppy seeds grow for another 20 minutes then grease it with egg yolk.
Put the tray in the oven heated to 180 degrees Celsius for about 40 minutes, until golden brown.
The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win
Flower cake with Finetti - Recipes
25 g fresh yeast (or 1 sachet of dry yeast 7g)
Grease the top:
Method of preparation :
Dough: maya: mix the yeast with 1 tablespoon of sugar until liquefied, then add a little flour and warm milk. Stir, then leave to rise for about 10 minutes.
Sift the flour, then add the 2 lg of sugar, vanilla sugar, yolks, mayonnaise above and knead a little then add salt, warm milk, oil and melted butter. Knead for about 15-20 minutes, then leave the dough to rise (grease it with a little oil) for about 40 minutes.
We turn the raised dough on the work table and cut it into 4.
We spread each piece of dough with the rolling pin in a round sheet. Place a round plate over it and cut around it.
We place the dough sheet in the large stove tray, on which we placed a baking paper. Grease with about 3 tablespoons Fineti or Nutella, cover with the second sheet of dough, grease again, place the sheet of dough, grease with Fineti, then the last sheet of dough. In the middle of it we place a glass upside down, then cut with a sharp knife into 4 parts, then each part into 4, so we get 16 petals.
Take 2 petals and twist them twice outwards, then squeeze the edges with your fingers.
Let the flower rest for about 15 minutes, then grease it with yolk mixed with a little water.
Bake the flower from the dough, in the preheated oven, at 180 degrees Celsius, about 35 minutes.
Let the flower cool, then we can serve.
The flower cake with Fineti or Nutella is very fluffy. Whoever wants to do it, would do well to double the quantities!