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Put the yeast in the warm milk and mix them, adding 1 tablespoon of sugar and one tablespoon of flour.
Homogenize and let it grow warm for about 15 minutes. In a large bowl add the rest of the flour, sugar, melted butter, oil, grated peel, eggs and in the middle make a hole and pour the yeast mixture. Knead an elastic dough until it no longer binds to your hand. Cover the bowl with a clean napkin and leave the dough to rise in a warm place for about 1 hour until it doubles in volume.
For the filling: Beat the egg whites, add the sugar in the rain and mix until it becomes a glossy foam.
Add walnuts and cocoa and mix with the back of the spoon, from bottom to top. We cut the shit into slices. Divide the dough into two parts. Spread a piece of dough over which we spread 1/2 of the filling.
Place the slices of shit and roll the cake. Put the cakes in the tray on baking paper, grease them with beaten egg and leave them to rise for another 20 minutes, then put them in the preheated oven. We leave them to cool and then we can cut them.
Easter Cozonac: the traditional recipe of Chef Cătălin Scarlătescu
Famous for its tasty dishes, many of them made according to traditional recipes, Chef Cătălin Scarlătescu reveals his tricks to get a perfect Easter Cozonac.
I know the basic ingredients of Romanian recipes from my grandmother, who learned them from her mother, who knew them from her grandmother. So they are passed down from generation to generation in the last hundred years. In addition to the recipe, the secret lies in the freshness and provenance of the ingredients. If you have quality raw materials, you get tailor-made dishes, if you master the science of cooking, Chef Cătălin Scarlătescu told us.
A perfect Easter cake is not easy to prepare, but 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 to impress your loved ones.