La acest cozonac se poate folosi si un mixer pentru a amesteca ingredientele, dar aerisirea si impaturirea este indicat sa se faca cu mana. Numai in acest fel vom avea multe straturi in produsul final. Oricat de mult ar fi de munca, va asigur ca se merita toata osteneala!
Ingrediente:
1000g faina
14 g drojdie uscata
16 pana la 20 galbenusuri
o lingurita sare
100ml kefir sau iaurt
400ml lapte
300g zahar
esenta vanilie
esenta rom
coaja rasa de la doua lamai si doua portocale
100g unt
100ml ulei
Pentru formare va fi necesar putin mai mult amestec de ulei si unt.
Am incercat sa pun numai unt atunci cand il formez dar aluatul s-a lipit de blatul pe care l-am format….
Mare atentie la consistenta aluatului, daca nu este ca aceea din video, puteti pune oricand putin mai multa faina (daca e prea moale) sau lapte (daca e prea tare). Totul va fi bine!
Umplutura:
Am folosit 13 galbenusuri, dar pentru ca am umplut unul dintre cozonaci numai cu rahat si stafide mi-a ramas umplutura nefolosita.
13 albusuri batute spuma
150g zahar
zahar vanilat
3 linguri cacao
esenta rom
stafide inmuiate in coniac si esenta rom
rahat
Am observat ca este foarte important ca atunci cand il punem in forma, este mai bine sa fie mai putin decat prea mult, ca sa ii lasam loc sa creasca in cuptor. Daca nu are loc pentru crescut, din cauza compozitiei de nuca, aluatul va fi prea greu si chiar daca aluatul va creste si pe verticala, este posibil sa se lase putin si pe margine.
For this cake you can also use a stand mixer to mix the ingredients, but aeration and folding is recommended to be done by hand. Only in this way we will have many layers in the final product. No matter how much work you put into this, I assure you that it is worth all the effort!
Ingredients:
1000g flour
14 g instant yeast
16 to 20 egg yolks
one teaspoon salt
100ml kefir or yogurt
400ml milk
300g sugar
vanilla extract
rum flavor
the zest from two lemons and two oranges
100g butter
100ml oil
A little more mixture of oil and butter will be needed for the formation.
I tried to put only butter, but when I formed it, it stuck to the counter.
Please pay attention to the consistency of the dough. If it is not like the one you see in the video, you can put, at any time, more flour (if it is to doughy) or more milk (if it is too hard). Everything will be OK!
Filling:
I used 13 egg whites, but because I filled one of the cakes only with fruit delight and raisins, I was left with some unused filling.
13 beaten egg whites
150 g sugar
vanilla sugar
3 tablespoons cocoa
rum essence
raisins soaked in brandy and rum flavor
fruit delight
I noticed that it is very important that when we put it in the shape, it is better to be rather less than too much, to leave some room for raising in the oven. If there is no room for raising, the dough (especially when we fill it with walnuts) will be too heavy and, even if it is raising vertically, it is possible to go over the margins of the form as well.