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Cozonac with cocoa and walnut cream

Cozonac with cocoa and walnut cream

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all ingredients should be at room temperature

sift the flour in a bowl, make a hole in the middle and add the yolks, yeast, salt, 4 tablespoons of sugar (the rest is spread on top of the flour), 4 tablespoons of warm milk and mix. Cover and leave for 15 minutes to make blisters, add the beaten egg whites, the rest of the ingredients apart from the oil. Knead the crust and finally knead for 10 minutes with the oil and cover. Leave to rise for an hour

Cream-mix the nuts with the sugar and cocoa, add the milk gradually until you get the desired consistency

after the crust has risen, take a piece, spread it oval, add the cream and roll it. It is set aside

take another piece and proceed as before. We weave both rolls and place them in the greased tray. Grease with beaten egg with a little oil and sugar, put in the preheated oven for 40-45 minutes on medium heat (to be nicely browned on top)

do the same until we finish the cake

when we take the cake out of the oven, grease it with oil or honey and leave it in the pan for 5 minutes, then take it out of the pan and cover it with a towel

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
  • Filling
  • -1 kg and a half apples
  • -200 g fried walnuts
  • -1 teaspoon cinnamon
  • -1 yolk + 1 tablespoon of milk for some

Jan 27 Cozonac with walnut and cocoa cream


For the dough:

2 sachets of vanilla sugar

For the cream:

Method of preparation

For the dough:

In a small bowl put the yeast, a tablespoon of sugar, 2-3 tablespoons of warm milk and 2 tablespoons of flour

mix the mayo very well and then cover it with cling film and let it rise for 15 minutes

Heat the milk in a saucepan, add the sugar and mix until it melts

In a bowl sift flour, pour mayonnaise, egg yolks, grated orange, rum essence, vanilla sugar and warm milk

knead the composition for a few minutes and then add little by little the previously melted butter and knead for about 20 minutes until the dough becomes very soft and non-sticky

cover with a towel and let rise for 40-60 minutes

until the dough is ready, prepare the cream for the filling

For the cream:

beat the egg whites with the mixer at medium speed until they froth and then add the sugar in 2-3 tranches

when the egg whites become creamy, turn off the mixer and add finely ground walnuts and cocoa

mix with a spatula from bottom to top so as not to leave the egg white cream

when the dough has risen we put it on the work table and divide it into two equal pieces

divide each piece in two, spread both pieces and grease with walnut cream

roll the two pieces and weave them to form the cake (2 large cakes come out of this composition)

do the same with the other two pieces and then place them in shapes lined with butter and baking paper

grease the cakes with beaten egg yolk with a little honey and garnish with nuts and almonds (or whatever you want)

Cozonac woven with walnut and cocoa cream

This holiday cake looks impressive, but it is quite simple to make, you will still see how to get this star shape.

Besides the traditional filling with cocoa and walnut, I chose to bring a splash of color and I added a layer of raspberry jam, very fragrant and sweet-sour, it is perfect for this cake.

The dough I used is from the classic cake, here you can find the recipe:

Let's see how to prepare the star-shaped braided cake.

Method of preparation

For the dough: put the flour in a bowl and mix it a little with a whisk, and in the middle we make a hole where we add the yeast that we dissolved in a tablespoon of sugar and 50ml of warm milk, sprinkle a little flour on top and leave a few minutes until it starts to crack.
Meanwhile, heat the milk with the sugar and vanilla, add the orange peel, and separately in a bowl beat the eggs with the egg whites and sprinkle a little salt.
When the yeast has risen a little, put the milk and eggs on it and start kneading a homogeneous but sticky dough, gradually add the warm butter, which we melted in the microwave and knead well until you incorporate all the ingredients, and the dough is soft and easy to stretched out. Let it rise until it doubles in volume.

For the cream: Put the milk on the fire together with the sugar, cocoa and breadcrumbs until the sugar melts, turn off the heat and add the ground walnuts and a little rum essence.
Let cool, stirring occasionally. (If you still need walnuts, you can add more if the cream is still soft).

After the dough has risen, divide it into 2 and spread each part in a rectangle on the work table, add half of the cream composition and roll nicely, then place them in the tray lined with baking paper.
Let them rise a little more and then grease them with the egg yolk mixed with 2 tablespoons of milk, then put them in the preheated oven for about 1 hour.
When they are ready, grease them with a little water and cover them with paper and a kitchen towel to keep them fluffy.
Good appetite!

Apr 5 Cozonac with walnut and cocoa cream Walnut and raisin filling


2 sachets of vanilla sugar

For the filling with walnut and cocoa cream

For the filling of walnuts and raisins:

Method of preparation:

In a smaller bowl we will put the yeast, two tablespoons of sugar, two tablespoons of flour and we will mix with a little warm milk until we get a paste that we leave to rise for 15 minutes.

In the heated milk add the two sachets of vanilla sugar together with the sugar and mix until it dissolves.

Meanwhile, sift the flour, add the yeast, the yolks rubbed with a little salt, the rum essence, the orange peel and the warm milk, after which we will start kneading the dough.

After 10 minutes of kneading, add the melted butter little by little and knead for another 5 minutes

Wrap the dough with a kitchen towel and let it rise for 60 minutes

In the meantime we take care of the first filling:

We will beat the egg whites until they foam and then we will add the powdered sugar and we will continue to mix for another 2-3 minutes until we obtain a firm meringue.

We will put cocoa and we will mix with a spatula with light movements from bottom to top and at the end we will add ground walnuts after which we will mix a little more.

For the second filling:

We will put in a blender the walnuts, the sugar and the orange peel and we will blend them for a few seconds.

We will put the raisins in a bowl over which we will pour the orange juice to hydrate

We return the dough:

After the dough is ready, we will put it on the work table greased with a little oil and then we will divide it into two equal parts.

We will make the first cake in the classic form and the second in a more special form

We will divide the first piece of dough in two and with the help of oiled hands we will spread each piece, we will put from the mixture with walnut and cocoa and we will roll them and then we will weave them in a classic braid

We put the cake in a form greased with butter and we will take care of the second cake

Spread the dough on the table, grease it with butter, sprinkle the raisins that we drained from the orange juice and at the end we sprinkle with ground walnuts

Roll the dough and with a knife cut in half (lengthwise) and make a braid

Grease the cake on top with butter and then sprinkle with ground walnuts

Put the cake in a round shape greased with butter and wrap it with a kitchen towel

Let the cozonacs rise for 30 minutes

After the cozonacs have doubled in volume, we will grease the classic one with beaten egg and we will decorate it with pieces of almonds and ground walnuts.

We will put the molds in the preheated oven at 180 degrees for 45-50 minutes

Cozonac with cocoa and walnut cream - Recipes

I kept avoiding making cozonac because I have housewives in the family who do this job better than me, but this year I said that I have to take my heart in my teeth and I must not be impressed by stereotypes: cozonacs are meticulous, pretentious, they need a lot of heat, they need to knead for at least 30 minutes, etc, etc, etc.
Here's what the book says (a 40-year-old cookbook):

  • The cozonacs must be prepared in a warm kitchen, without drafts
  • Cakes prepared with many eggs, sugar, butter, grow harder
  • When kneading, the dough should not break in the hands, but will fold
  • A good cake dough will be neither too soft nor too hard
  • The cozonacs should not be allowed to grow too much in the forms before putting them in the oven
  • At the beginning of baking, the oven should be softer (about 15 minutes), and otherwise suitable for hard. The cozonacs are not kept in the oven for more than 45 minutes
  • Baked cozonacs do not sit next to each other so as not to cross, etc.

  • 100 g butter
  • 2 eggs
  • 50 g of fresh yeast
  • 100 g sugar (+50 g extra if you want it to be sweeter)
  • 200 ml of warm milk
  • a teaspoon of salt
  • peeled from a lemon
  • 2 sachets of vanilla sugar (preferably a tablespoon of vanilla extract)
  • 600 g flour (+ extra kneading)
  • 400-500 g walnut kernels
  • 3 tablespoons cocoa
  • 5 tablespoons sugar
  • 2 yolks (egg whites are kept to grease the cakes)
  • 200 ml of milk
  • 200 g raisins
  • 50 ml rum (or any liqueur you have around the house)

Sift the flour for the first time and, if you store it in a cool place (balcony or closet), leave it at room temperature for about 30 minutes (by the way, no ingredients should be cold, including flour). The yeast is crushed in warm milk and in order to be better activated, sugar is added, then it is left in a warm place (I heated the microwave a little, about 1 min and I let the yeast grow inside for about 10-15 min ).

Melt the butter and mix it with the sugar then leave it to cool and the sugar starts to melt.

Beat the eggs lightly with salt and add to the butter and sugar mixture. Then add the milk with yeast, stirring until slightly blended. In the sifted flour in a deep and wide bowl, make a hole in the middle, in which the mixture of wet ingredients is poured.

Add the vanilla sugar or preferably vanilla extract, grated lemon peel and start the kneading process: slowly incorporate the flour into the wet ingredients, stirring continuously with a spoon or directly with your free hand. I didn't manage to take pictures in this phase because I was busy but I think / I hope you understand what the kneading process means so I'll just show you what it should look like after all the flour has been incorporated.

Because I want fluffy cakes that break into fringes and don't crumble like bread, I kneaded the dough on a clean counter, constantly sprinkling it with flour for about 15 minutes (not nearly as much as the book says, but I'm not so patient and I'm not any perfect housewife). After I finished the madness with kneading, I greased a tall bowl with oil and put the ball of dough, covered it with a napkin and put it in the oven (where it seemed to me that there are no drafts, but I heated it a little before, let the dough stay warm).
While the dough rises warm for about an hour, I took care of the filling: I put the raisins in a bowl and covered them with rum and black cherry liqueur (50/50), there is no recipe special, I just wanted to hydrate them and I didn't have enough rum so I filled it with liqueur.

I carefully chose the walnuts from the pieces of peel (nobody likes to break their fillings into pieces of walnut peel) and I chopped them in a blender.

I cooked a cocoa cream: I beat 2 egg yolks with sugar and I poured 200ml of hot milk over them, stirring continuously, I kept the resulting cream on low heat for another 2 minutes, to harden, then I left it a little on the one hand to cool. After 10 minutes, I added the chopped walnuts and mixed well.

Roll carefully, long and seal the edges well so that the filling does not come out during growth

The four rolls of dough are woven two by two & # 8230

& # 8230 and put in cake trays & # 8220 lined & # 8221 with baking paper and greased with oil.

Allow to rise in a warm place away from currents (also in the warm oven) for about 30 minutes, then grease with beaten egg whites and sprinkle with plenty of sugar and let go as an oven, first on the low stage and then 15 min, increase the temperature (170-180 degrees) and leave for another 15 min (maximum, if they brown too much I recommend you stop the fire because although the fire is extinguished, the baking process continues).

  • It took
  • 1 kg of flour
  • 6 yolks
  • 50 g of yeast
  • 450 ml of milk
  • 250 g sugar
  • 150 g butter
  • 50 ml oil
  • peel from 1/2 lemon
  • peel from a 1/2 orange
  • 1 teaspoon vanilla (extract / essence)
  • Filling
  • 6 egg whites
  • 150 g sugar
  • 20 g (1 tablespoon starch)
  • 350 g coconut (lightning)
  • a pinch of salt
  • a spoonful of vanilla
  • an egg for anointing
  • granulated sugar for decoration (recipe here-click)

The dough is similar fluffy cocoa cake and nuts, I really like the consistency and it stays soft for several days.

First sift the flour into a large bowl. For yeast maya, mix the yeast with a tablespoon of sugar and 5-6 tablespoons of warm milk from the given quantities and leave it aside for 10 minutes to activate.

Mix the egg yolks with the sugar until it melts, then add the flavors and warm (not hot) milk.

Melt the butter and mix it with the oil.

Put the yeast, the yolk mixture over the flour and start kneading.

I used a food processor and I added, during kneading the melted butter together with the oil, in two, three rounds. I kneaded it for 5 minutes at first speed.

If you knead the cake by hand, add the warm fat little by little and knead for at least 10-15 minutes.

Cover the bowl with cling film and let the dough rise until it doubles in volume.

The filling is prepared as follows. Mix the egg whites in a bowl with a pinch of salt, sugar and starch until a creamy meringue is formed.

Then add the coconut and mix until smooth.

Grease the worktop with a little oil and divide the dough into 4 pieces. Spread each piece in a rectangle and distribute the cream evenly on each one.

Roll the rectangles and weave them in pairs.

Put the cakes in the molds and let them rise for another 30 minutes. Then, before putting them in the oven, grease them with beaten egg and sprinkle granules of powdered sugar.

Bake the cozonacs for 10 minutes at 200 ° C for the first 10 minutes, then another 20-30 at 180 ° C. If they tend to burn, place an aluminum foil on top.

After removing the cozonacs from the molds, place them on one side for 10 minutes, then turn them over and let them cool completely, so they will not leave. Good appetite!

We suggest you try a delicious fasting recipe. If you are out of ideas and do not know what to prepare for one of the main meals of the day, we offer you the steps to prepare a cream of mushroom soup with coconut milk.

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