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Cozonac, dates and chocolate

Cozonac, dates and chocolate


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It's a recipe from the bread machine improved according to my tastes. It's not called cozonac, but it's the same in taste and dough.

  • 100ml milk
  • 3 eggs
  • 1/2 teaspoon salt
  • 7 tablespoons sugar
  • 160gr soft butter
  • 420gr flour
  • 1 sachet of yeast
  • vanilla
  • dates cubes
  • chocolate of all kinds cut into small pieces
  • flux

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Cozonac, dates and chocolate:

Knead all the ingredients, except the dates, chocolate and fondant. Leave to rise for 20 minutes, knead a little more and spread a rectangular sheet with a side the length of the cake tray.

Sprinkle the dates and chocolate, roll, twist a little if it is bigger than the tray and leave to rise for 30 minutes.

Place in a preheated oven at 180 degrees until golden brown.

When it has cooled, sprinkle the cake with plenty of fondant diluted with very little water and serve after the icing has dried.


Cozonac, dates and chocolate - Recipes

50 gr sunflower seeds

100 g raisins

for a start, we smile and think of something beautiful and bright. then we send love to all who will taste the wonderful cake.

the oat flakes are made into flour, and the dates are tenderly crushed in a blender together with 300 ml of water, until they reach the consistency of a s0s. In a bowl put oatmeal, 250 g of previously obtained date sauce, a little salt and a quarter teaspoon of turmeric. all mix and a dough is obtained.

make raw chocolate from 1 part cocoa, 2 parts cocoa butter and 1.5 parts honey. they are homogenized in a thermomix, which is set at a maximum temperature of 40 degrees, to help melt the cocoa butter. In the absence of a thermomix, the cocoa butter is previously melted on a bain marie.

mix in the nut blender, sunflower seeds and raw chocolate. put in a bowl and add the remaining date sauce, cocoa and honey.

the dough is spread (30/20 cm) on a food foil, and the cream is spread over it and the raisins are sprinkled. roll and leave in the fridge for about 1 hour.

and voila! the raw-vegan cake is only good to serve.

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Babka, European cake with chocolate, a much easier and just as tasty recipe.

As I love chocolate, I was very excited to try this European cake recipe. I thought it was great that you don't have to be so careful with the ingredients and especially that we let it rise in the fridge from the beginning. In addition, because it is cold, the dough is firm enough to work much easier with it. It does not stick to the worktop, does not lose its shape, stretches easily and is shaped just as easily. Another different thing is that we add whole eggs. All the while I was told that the egg whites don't put on sweet bread because they strengthen it. This time I put them on and the cake didn't harden, so I don't know how true this is. It is certain that I will try this option again to convince myself.

And the cream for this babka, European cake is super good and easy to prepare. I only opted for chocolate cream, but you can also add nuts, almonds or hazelnuts. Ideally, however, put a small amount so as not to make the dough heavier. After filling and shaping it, the cake should stay warm until it reaches room temperature and rises slightly. It should not be baked cold because it will not bake evenly and will remain raw inside. After baking, it must be greased with sugar syrup, but I gave up this step. I preferred to grease it with a little honey, but it's ok and uncooked. It's sweet and tasty enough. I sincerely hope you like it too! He conquered us!


Cozonac filling with dehydrated, dried, candied fruits

The leavened dough is poured on the floured worktop and spread in a rectangular sheet 0.5 cm thick. The sheet is divided into 2 rectangles and on each of them is placed half of the fruits and nuts (in a row aligned near one of the long sides) then roll. The result is 2 long rolls of approx. 40-50cm.

The rolls can also be baked in classic cake forms (lunguiete) or they can be woven and placed in a guguluf shape (Guglhupf, Kougloff) well greased with butter or lard. I chose the last option because I really like this shape.

I have several ancient forms of guguluf inherited from two great-grandmothers. They are enameled and bake very well even after almost 80 years of existence. I also have shapes made of old and oxidized sheet metal, but I always have the impression that they transmit a metallic smell to the dough. So I kept thinking which one to choose and I stayed with the dark blue one because it is bigger, more spacious.

Grease the baking tin with butter and place the wreath in the shape of a crown in it. Leave to rise for another 30 minutes (covered with a clean towel and in a warm place) after which it is greased with egg yolk and put in the oven heated to 180C (medium stage for those with gas).


Cozonac with white chocolate and candied fruit

Cozonac with white chocolate and candied fruit. A cake filled with: white chocolate, with walnuts, candied orange peel and lemon, candied fruit, almonds and hazelnuts. Because my daughter and other children don't like raisins at all (I've heard other mothers complain about it) I had to improvise a cake filling to her liking. I made her choose with her glove what she would like to find in the cake.

Besides all this, he also gave me an orange, asking me to integrate it somehow. Mom's girl !! She likes oranges! Put that mother and that orange somewhere even though it's a little juicy. Maybe the shell & # 8230

Cake dough is the simple one presented here. I also made this dough cozonacs with dehydrated fruits (figs, dates, apricots, etc.) in the form of guglhupf (kougloff).

If you like chocolate cakes then I recommend you too this recipe & # 8211 with chocolate and walnut.


  • 800g flour
  • 3 yolks
  • 120g old powder
  • 500ml warm milk
  • 150g soft butter at room temperature
  • 25g yeast
  • 1 tablespoon caster sugar
  • vanilla sugar
  • grated lemon peel
  • a pinch of salt
  • 200g white chocolate
  • 100g candied orange peel
  • 100g candied lemon peel
  • 100g assorted candied fruit
  • 100g mix of hazelnuts, almonds and whole nuts
  • 100g mix of hazelnuts, almonds and finely ground walnuts
  • grated peel from an orange



Video: Cozonac cu Nutella și nucă! (June 2022).


Comments:

  1. Vladimir

    very good information

  2. Tung

    ACCORDION

  3. Dout

    Well done what a necessary phrase ..., the remarkable idea

  4. Camey

    I really liked it!

  5. Akinwole

    I think it does not exist.

  6. Ahmik

    I would like to



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