As I promised Rares that I will do them with raisins ................... here is the result.
Mix flour with oil, sugar, lemon peel, vanilla, a little salt and yeast dissolved in juice.
Put them all in the bread machine and leave them to the kneading / leavening program.
The raisins are soaked in warm water with rum essence to swell well
After the dough has risen and risen, remove it, give it the shape of a cake and put the soaked raisins, roll it (I made it braided in two) and put it in a greased tray where it is left to rise for another 20 minutes, then put it in the oven.
Grease with honey.
Even if it's a fasting cake, it's fantastically good and without milk and egg, soft and fluffy
Chef Cătălin Scarlătescu's cake recipe
Not missing from the Romanian holiday tables, the cozonac is not, however, the simplest dessert to prepare. Chef Cătălin Scarlătescu's recipe will help you if you are at the first cake. If you already have experience, it will help you make a special cake. The recipe is a special one, but it keeps the authentic Romanian taste. A fluffy and delicious cake comes out that will be an extraordinary success on the holiday table.
1. Mix the yeast with 100 ml of milk and three tablespoons of flour. Allow the composition (mayonnaise) to increase until it doubles in volume.
2. Boil the milk together with the sugar, then mix until dissolved.
3. Rub the yolks with the salt.
4. Put the flour in a bowl and pour in turn, mixing well, the yolks, milk together melted sugar and butter, candied orange and mayonnaise. Knead well until a homogeneous, consistent and elastic dough is obtained.
5. The composition thus obtained is left to rise for about an hour.
6. Then take a piece of dough, spread it well, put it over the walnut cream with Belgian chocolate, shit and raisins and roll. The obtained roll is sectioned in two along its length and the two parts thus obtained are woven and greased with egg.
7. Then put in a pre-lined form with butter and flour and leave to rise for about two hours.
8. When the dough has risen, place the tray in the oven for about 45 minutes & # 8211 1 hour at 160 degrees.2.5 / 5 - 5 Review (s)
Cake with raisins - Recipes
2 sachets of dry yeast
200g melted butter
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 rom free Dr. Qeker
1 tablespoon cocoa tip
For filling with raisins:
For the cozonacs:
1 raw yolk
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, the 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.
Cake with raisins and cinnamon
Let's establish one thing from the very beginning: AUTUMN = CINNAMON, for me and… I think that for half of the Universeâ & # x20AC; & # x2122; Today, my passion for cinnamon and all the memories related to it are gathered in a recipe that I hope you love as much as i love her - Cake with raisins and cinnamon.
Why do memories of cinnamon speak? Buni Sia's plum dumplings? Musai with breadcrumbs mixed with sugar and cinnamon. Baked apples? Cinnamon powder with cinnamon! Baked pumpkin? Crushed with a fork and mixed with a little sugar and a lot of cinnamonâ & # x20AC; & # x2122; and Cinnamon Rolls. Well, the recipe for Cake with raisins and cinnamon It's kind of a huge and delicious Cinnamon Roll! & # x2665
Cake with raisins and cinnamon - Everything you need to know about the recipe
- You can use brown or golden raisins, but also cranberries, prunes or other candied fruits, which you can cut into cubes.
- You don 't like cinnamon (although I' m really, really hard to believe thatâ & # x20AC; & # x2122; s) you can fill the cake with a chocolate cream, magiun or jam.
- The cake batter should be left to rise for 2 hours or until it doubles in volume. If you want to prepare it the day before, you can leave it to rise in the fridge overnight.
- You can use dry yeast (10g) or fresh yeast (a 25g cube).
- In terms of flour, it is very important to use a quality flour, from which the dough creates beautiful and the cake is super fluffy. I chose Delizia flour for cake,a flour that I have been using for a long time in Teo’s Kitchen and I have always had very good results!
Delight Flour - Add delight to the meal!
In the Delizia range you can find 4 types of flour, each designed for special recipes:
- White flour 000 - Pastry flour - flour in pink packaging & # 8211 ideal for all cake and dessert recipes. I use it especially for cupcakes, muffins, cake tops. Try Delizia flour-baked recipes:
- White flour 650 - bakery flour & # 8211 flour in orange packaging - ideal for everything that bakery means: croissants, buns, baguettes and especially bread. Bakery flour recipes:
- Flour for pizza - Flour in turquoise packaging - ideal for pizza, normal, but also for focaccia. Delizia flour recipes for pizza:
- Cake flour - flour in green packaging - the one we use today is the ideal flour for cakes and pies!
Now that I've clarified everything about the recipe Cake with raisins and cinnamon, we can prepare the ingredients and start kneading!
Round cake with raisins & # 8211 guguluff
I haven't made a cake in a long time and since it was ugly and raining outside, I thought it would be nice to have a hot slice of cake with a cup of milk next to it. The cake recipe is known to everyone, but since I don't have any on the blog, I thought of photographing it and posting it on the blog.
500 gr flour
25 gr of fresh yeast
200 ml of warm milk
100 g butter or margarine
4-5 tablespoons sugar 2 sachets of vanilla sugar
rum essence, lemon peel (the essences are very important, the cake being quite simple as a composition, the essences give it all its flavor)
2 yolks and 1 egg to grease on top
150 gr raisins
Put the yeast to leaven with a little flour, milk and sugar.
Separately in a saucepan heat the milk and put margarine in it to melt a little. When the yeast has leavened, knead a dough of yolks, flour, milk, sugar, to which is added lemon peel and rum essence.
Leave to rise for 1 hour covered with a cotton napkin.
Spread a sheet of dough on the work table, sprinkle raisins and roll slowly, then put in greased form and lined with flour.
Leave it to rise for 20 minutes, then grease it with egg (I also sprinkled raisins but I don't recommend it because they were baked) you can add sugar.
Bake in the preheated oven for 30 minutes, that's all I left to bake on low heat. After removing it, be a little patient and don't cut it :) cover it with a towel and let it cool down.
Si intors & # 8230
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Cake with raisins - Recipes
1 kg of flour
50 gr yeast
200 gr sugar
600 ml milk
50 gr butter
grated lemon peel
esenta de rom
50 ml oil for a meal
1 yolk for uns
4 egg whites
3 tablespoons cocoa
50 gr chocolate
50 gr raisins
4 tablespoons caster sugar
We roll and weave them in pairs.
Put the cakes in the pan and leave them to rise.
Grease with beaten egg yolk with 2 tablespoons of milk and sprinkle with sugar.
Bake for about an hour until golden brown.
While they are warm, grease them with sugar water syrup to give them shine.
Preparation for Moldovan cake recipe with shit and raisins
Note that all the ingredients for the recipe Moldovan cake with shit and raisins, must be brought to room temperature.
Heat the milk and add the butter and sugar.
For cake dough, sift the egg flour or aerate it and make an ad & acircncitura in the middle of it.
Rub the yeast with a tablespoon of sugar and 2-3 tablespoons of warm milk.
Leave it like this for a few minutes to develop.
Separate the egg whites from the yolks.
In the middle of the flour, place the raised mayonnaise, mix lightly, pour in a little warm milk and melted butter and add the flour from the edges. Then add the egg yolks rubbed with salt and grated lemon & acircie peel and rum essence.
Knead the cozonac dough, adding the heated oil towards the end. Leave it in a warm, covered place, close it and double the volume.
For stuffing with walnuts and cocoa, prepare a meringue from egg whites mixed with a pinch of salt and sugar. Add finely ground walnuts and cocoa.
Roll out six sheets of cake dough, grease with the filling composition and sprinkle with pieces of shit and raisins, then fill with two rolls. Place the trays lined with baking paper and cover with a towel.
Leave it in a warm place until it doubles and doubles in volume.
Grease with egg diluted with milk, sprinkle with seeds and put in the preheated oven for 40-45 minutes at 175 degrees.
Fluffy chocolate cake recipe
400 g of cozonac dough according to the above recipe.
6 eggs, 150 g powdered sugar, vanilla essence, 50 g cocoa, 3 tablespoons milk.
The filling is done as follows: rub the yolks well with the powdered sugar and a teaspoon of vanilla essence until it becomes like a cream. Add 50 g of cocoa mixed with two tablespoons of milk. Mix everything well and finally put the 6 beaten egg whites.
From the cake dough spread a sheet about 0.5 cm thick and the size of the tray in which it is baked. Grease the pan with butter, place the sheet of dough on the bottom. From two other pieces, rolls the thickness of a pencil are made on the dough table, braided and placed all around, glued together.
from the edge of the tray, pressing the ends to join them. It is allowed to grow. Then pour the filling into the form, but do not pass over the edge of the dough. Bake for about 3/4 hour.
for 2 cakes:
1 Kg flour, 80 gr yeast, 400 gr sugar, 600 ml milk (400 ml milk + 200 ml water), 150 gr butter, 50 ml oil, 50 ml white wine, 4 eggs (use the yolks + 1 egg white), vanilla essences and rum, grated lemon peel, vanilla sugar, shit, cocoa, raisins
The mayonnaise is made from 100 ml of milk in which the yeast dissolves = 1 teaspoon of sugar + 2-3 tablespoons of flour ... it is left to rise. Separately, scald 2 tablespoons of flour with 200 ml of hot milk. After the mayonnaise has risen, mix it with the scalded flour.
In the rest of the milk (300 ml) dissolve the sugar with the spices (essences, lemon peel), add the raised mayonnaise, the yolks rubbed with a teaspoon of salt, the beaten egg white very little, the white wine and start kneading the dough. to be warm and add a little while kneading the dough, finally add the oil. Knead the dough for another 10 minutes and leave it to rise for 30 minutes. After 30 minutes, knead for another 10 minutes and let it rise again for 15 minutes. Beat the remaining egg whites with 5 tablespoons of sugar, add 4 tablespoons of cocoa, diced shit and raisins. When the dough has risen, spread it by hand on a table greased with oil, add the filling and roll it .. put it in the molds (with baking paper) and leave it to rise for another 10 minutes, grease it with egg yolk and insert bake for 30-45 minutes.