- 500 grams of flour
- 4 eggs
- 150 ml of milk
- 10 tablespoons sugar
- lemon peel
- rum essence
- granulated yeast 25 grams
- crushed walnuts 300 grams
- 100 grams of butter
- 3 tablespoons cocoa
Preparation time: less than 90 minutes
RECIPE PREPARATION Dessert cake with walnuts:
Sift the flour, put it in a large bowl, add the eggs, mix, then the warm milk in which I put the melted sugar, mix again, add the grated peel of a lemon, the yeast and the melted butter and knead well until the crust comes off. on the hands. Sprinkle with a little flour, cover the bowl with a towel and leave to rise. Meanwhile, prepare the walnut cream. Grind the walnuts with the essence of rum, cocoa and a little milk. we spread it on the table like a sheet over it we add the walnut cream we spread it all over the sheet we roll the cake we weave it if we want. we put it in the baking tray in which we put baking paper, we grease it with egg yolk, we add some nuts and put it in the preheated oven for about 50 minutes, to be browned and well raised.
pieces of shit can be added
Melt the butter mixed with the milk in the pan, then let it cool.
In a mixing bowl, mix the dough mix and the contents of the yeast sachet from the Cozonac Mix box with a spoon. Add the mixture of butter and warm milk, the yolks, then mix with the mixer, using the spirals for the dough, first at low speed, and then at maximum speed for 4 minutes, until smooth.
The obtained dough is placed in a bowl greased with oil, covered with fresh foil and left to rise in a warm place for about 1.5 hours (until it doubles in volume).
Preparation of the filling
Put the egg whites in a bowl and mix until you get the consistency of meringue.
Gradually add the filling mixture and mix with a spoon from the bottom up.
At the end, add the ground walnuts and, preferably, the shit cut into pieces and the raisins.
When the dough has doubled in volume, divide it in two. Spread 2 sheets with dimensions of 30x22 cm, and spread the walnut filling on top and / or sprinkle the shit cubes and raisins.
The sheets are rolled to obtain 2 sticks that are woven and placed in the cake tray lined with baking paper.
Leave the cozonac to rise again in a warm place for about 30 minutes, until it rises again.
Grease with egg yolk, sprinkle with sugar and bake at 180 ͦ C for 50-55 minutes, until nicely browned on the surface.
Electric oven 180 ° C
recipe.preparation.gas 180 ° C
Groove / Height: central
Baking time: 50 minutes
To avoid burning the top of the cake you can put baking paper on top of it.
Please take into account the baking conditions of your oven!
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Now we will see what ingredients we need for the Cozonac recipe with apples and walnuts
- -1 kg of flour for cake
- -2 yolks + 1 egg white
- -100g melted butter
- -500 ml of milk
- -150g old
- -1/2 teaspoon salt
- -2 sachets of dry yeast / 14 g
- -grated lemon peel, orange
- - vanilla essence
- -1 kg and a half apples
- -200 g fried walnuts
- -1 teaspoon cinnamon
- -1 yolk + 1 tablespoon of milk for some
Cake without kneading, with walnut and coconut
Since last year, from the same period, I always wanted to try this way of cake without kneading, but only now it's his turn.
[ingredients title = & # 8221Ingrediente & # 8221]
Dough for 3 cakes:
- 1250 g flour
- 6 medium egg yolks
- 250 g sugar
- 200 g butter (65%)
- 3 tablespoons olive oil
- 3 tablespoons sour cream
- 400 ml of milk
- 60 g of fresh yeast
- a pinch of salt
- lemon essence
- orange essence
- 6 egg whites
- 6 tablespoons sugar
- a pinch of salt
- 3 tablespoons cocoa
- 75 g coarsely chopped walnuts
- 100 g coconut
- esenta de rom
- lemon essence
- lemon juice
- 2 tablespoons flour
[preparation title = & # 8221Preparation & # 8221]
We prepare the ingredients for the cake without kneading
Preparing cake without kneading
We make a hole in the middle of the flour in the bowl and pour in turn: the composition of the yolks, the mayo and the warm milk.
We mix well all these compositions while gathering the flour from the edges.
Mix at first with a spatula, then with your hands, until the dough is smooth.
We cover it with a kitchen towel and leave it to rise, in a warm place, until it doubles in volume.
In about 45 minutes, or up to an hour it is ready, if the yeast is fresh and quality flour.
I used country flour.
Preparation of the filling and assembly of the cake without kneading
For the filling, mix the egg whites, gradually add the sugar and a little lemon juice, then divide the meringue into two equal parts.
In one part we add cocoa, a tablespoon of flour and walnuts, plus rum essence, and in the other part we add coconut, a tablespoon of flour and lemon essence.
Divide the dough raised into six parts that we spread, in turn, in six thin sheets, not very wide and the length of the trays in which we will bake the cakes.
Divide the two filling compositions into three equal parts and spread them on a sheet of dough.
We roll the sheets, then we weave them two by two, with alternative fillings.
Place the braided doughs in the trays lined with baking paper, cover them and leave them to rise for another 30-45 minutes.
Baking cake without kneading and some tips for its success
Mix an egg with a pinch of salt and 1/2 teaspoon of milk and with the help of a brush, grease the cozonacs with this mixture, before putting them in the oven.
We do not use the whole egg composition, we keep a little for the end.
Bake the cakes at 180 degrees for 45 minutes, then take them out of the oven, grease them again with what is left of the egg and quickly sprinkle with caster sugar.
Let the cozonacs temper covered with a towel, then they can be portioned.
The amount of flour used depends on the type and consistency of the other ingredients used, so we do not put all the flour in the bowl from the beginning. We start with 1 kg of flour and we will add as much as needed along the way.
If the cozonacs brown too quickly on the surface, they will be covered with baking paper, but after 30 minutes of baking, we will not open the oven sooner.
The salt added to the egg with which we grease the cozonacs on the surface, has the role of stopping their rapid browning (tips learned from Vladutz, the chef from Neatza).
I hope you find it useful, my recipe for cake without kneading, with walnuts and coconut!
What are we visiting in Vienna?
From 1990 until today, not a year has passed in which we do not go to Vienna at least 2-3 times. Arad is very close to Vienna and the distance and travel time by car have decreased dramatically in recent years since the (gradual) construction of the highway that connects us to civilized Europe. Finally we get on the motorway "behind the house" and after 4 hours we can walk on the Opernring and eat Käsekrainer at the "Würstlstand" on the corner of Stephansplatz and Seillergasse (near Marionnaud).
And we do it every time!
It has become a "classic" to walk through the center of Vienna (Graben, Kärntnerstrasse, Kohlmarkt), to admire the architecture, the shop windows and the stops at "Kafee und Kuchen" from the famous confectioneries and cafes Sacher, Demel, Julius Meinl or Aida. I showed you many pictures with the center of Vienna here. Vienna is for walks, atmosphere, parks, culture and gastronomy.
Every time we re-visit at least one museum (most often Albertina) and we enjoy the temporary exhibitions of the moment but also the permanent ones (the Batliner collection from Monet to Picasso or the collection of decorative art objects and furniture). A tour of this museum (with many images) find here. I also recommend the Museum of Art History, the Museum of Natural Sciences, the Schonbrunn Palace, the Imperial Apartments (Hofburg) and especially the Belvedere Palace.
Now I visited the Manfred Willmann photography exhibition which will run until May 26. A contemporary photographer who uses the flash in all his works (details here).
This year I was in April, the week between Catholic Easter (evangelical, Reformed, etc.) and Orthodox. I went to a "Poets of the Fall" concert at Szene Wien that my daughter wanted to see. It was 4 nice days of warm spring (I caught almost 30 C), of walks, relaxation and good food. Because in Vienna it is cooked like at home. In fact & # 8230 the other way around. Our Transylvanian grandparents always cooked like in Vienna, Budapest or Prague and the former empire left its mark on our lifestyle. That's why you can find so many delicious recipes on our blog bread schnitzels as in the book (veal, pork or chicken), paprika with dumplings, goulash, clear soups beef or chicken, steak red pork, duck or beef.
Because all these recipes were recorded in the notebooks of our ancestors and the ingredients were available in stores for over 100 years in Arad, Timisoara, Cluj, Sibiu, Brasov, Alba Iulia, Satu Mare or Oradea. The Kandia chocolate factories in Timișoara and Cibo (Hess) in Brașov opened before 1900 and in Vinga was the famous luxury praline and chocolate factory Drazskovits, which had been producing Vinga Candies since 1890. Transylvanians and Banatians know what they are talking about here and that it was not a problem to find raisins, vanilla, cocoa, coffee or cinnamon in the "colonial" shops of the time. It was harder between 1980-89 when the food crisis hit the whole country.
- 4 yolks + 4 whole eggs
- grated peel from 2 large lemons
- grated peel of 1 lemon (or cinnamon)
- raisins soaked overnight in lukewarm rum water (optional)
- a few tablespoons of oil (for greasing the trays)
- 1 tablespoon sour cream
- 110 ml. lukewarm milk
- 3 tablespoons sugar (about 75 gr.)
- vanilla sugar
- 2 whole eggs
- peel of a lemon and / or orange
- rum essence
- 1 sachet of dry yeast
- 400 gr. flour
- a pinch of salt
Walnut first. Once you choose it carefully, shred it. If you want you can even fry it a little earlier. Roasted walnuts have a special flavor.
Use a food processor to grind the walnut kernel, but do not dust it.
Take the bread machine out of the cupboard and add the ingredients in the following order: heated milk, sugar and vanilla sugar, grated lemon peel, rum essence, eggs, yeast sachet, salt and sifted flour. Go to the kneading program, which on my machine is 30 minutes.
Take a pot large and deep enough, in which you caramelize 150 gr. sugar. Carefully wallpaper the walls and base of the pot (be careful not to burn your fingers).
Cozonac with walnut, cardamom and nutmeg
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For 2 cakes
1 kg of flour?
50 g of fresh yeast?
500 ml of milk
350 g sugar
1 vanilla pod
100 g butter at room temperature
100 ml of sunflower oil
5 buy generic clomid egg yolks
1 tablespoon ?? laugh? of salt
the peel of a lemon and an orange?
400 g of finely chopped walnuts
5 egg whites
5 tablespoons sugar
3 tablespoons cocoa
A goal? in addition and a little milk to grease
Fluffy nut cake
Fluffy cake with walnuts, homemade recipe that guarantees you a delicious dessert, flavorful and with plenty of filling. Test the fluffy Cozonac recipe with walnuts!
Fluffy cake with walnut recipe. Fluffy cake recipes. Homemade Cozonac Recipes.
- Ingredients should have room temperature.
- The melted butter is mixed with oil.
- We prepare the filling with walnuts & # 8211 click here for the recipe.
- To grease the cake, the yolk is mixed with milk.
Preparation Maia Cozonac fluffy with walnuts
Fresh yeast is mixed with sugar.
Mix until you get a liquid composition.
Add warm milk, flour (90 gr) and mix.
Sprinkle a tablespoon of flour (10 gr) over the obtained composition and cover the bowl with cling film.
Put it back in a warm place and leave it until it doubles in volume.
Preparation Fluffy Cozonac Dough Dough
Mix the yolks with salt, sugar, sour cream and vanilla sugar for 3 minutes.
We will obtain a homogeneous composition.
Over the egg composition add the mayonnaise, the rest of the milk and the grated lemon peel.
Add half the amount of flour and mix for 5 minutes, using a food processor.
Add the rest of the flour over the obtained composition.
I used stage 5 & # 8211 paddle for kneading for 10 minutes.
Rest the food processor for 10 minutes.
Gradually add the fat and mix the dough again for 10 minutes.
The formed dough is placed in a bowl greased with oil.
Cover with cling film and put in a warm place until it doubles in volume, about 40-50 minutes.
It is divided into two equal parts.
Each part is spread in a rectangular sheet, 2 cm thick, we add walnut filling and run tight.
Each roll formed is placed in a tray lined with baking paper.
The cozonacs are put back in a warm place and left until they double in volume.
Grease the entire surface with egg and milk composition.
On the surface of the cozonacs, from place to place, put a walnut kernel - see photo.
Bake at 180C electric oven set on ventilation for 45-50 minutes.
In gas ovens we use high gear.
After 30 minutes, place baking paper on top of the cakes and continue baking.
After baking, leave the cozonacs in the trays for a maximum of 5 minutes.
Take them out on a cooling grill and portion them only after they have cooled completely.