New recipes

Cozonac with dried fruits

Cozonac with dried fruits

First make the mayonnaise by mixing the yeast with 50 ml of warm milk, a tablespoon of sugar and 2-3 tablespoons of flour, leave it to warm until it rises for about 15-20 minutes. Mix eggs with sugar, pour hot milk, make room by hand in the middle of flour where we pour mayonnaise, egg with milk orange peel and lemon, salt powder and knead gradually mixing melted butter. The dough obtained is elastic, soft and pearly. Let rise in a warm place for about 40 minutes.

We spread the sheet, the operation can be done by hand, we spread the dried fruits, cut into cubes beforehand and we roll. Now you choose the shape, I put it in the guluf tray greased with butter and lined with flour and let it rise again for 30 minutes. toothpicks. We can grease with a little water mixed with a tablespoon of honey or sugar.



If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Below you can read the interview I gave for Mixtopia.ro.

At the table with Recipes of all kinds

But what was the first dish you failed, do you remember that?

What is the preparation presented on the blog that has wreaked havoc among readers?

How often do you cook? Everything you cook you put on the blog?

As a child, what did you like most and most about eating?


Cozonac with dried fruits

A fluffy and fragrant cake, cake prepared with freshly ground wheat flour. too good too as the country! A cake that unfolds pale-pale.

If you try my recipe Cozonac with dried fruits, I look forward to seeing you again and telling me how much you enjoyed it.

  • 500 g flour
  • 250 ml of milk
  • a whole egg + 2 yolks
  • 150 g sugar
  • 80 g butter
  • 50 ml oil
  • 200 g dried fruit (raisins, goji, pineapple, candied orange peel)
  • one sachet of dry yeast (7 g)
  • lemon peel
  • 2 sachets of vanilla sugar
  • 2 teaspoons rum essence
  • 1/4 teaspoon salt
  • an egg

I mixed the yeast with 4-5 tablespoons of warm milk, half a teaspoon of sugar and a teaspoon of flour. I mixed and left to rise for 15-20 minutes. The yeast can also be mixed with flour. see the instructions and how to use it on its packaging. I put the rest of the milk in a saucepan on the fire and heated it together with the sugar, vanilla sugar and salt. When the sugar dissolved I put the pan aside. I beat the whole egg and the two yolks with a fork and added them to the cooled (warm) milk. I flavored it with essence.
I put the butter and oil in a saucepan on the fire. I just let the butter melt and set it aside.
In a larger bowl I sifted the flour and made a hole in the middle of it. I put the yeast, the mixture of eggs and milk, half of the butter and oil and the lemon peel.
I mixed until all the ingredients were incorporated, then I turned the dough over on the worktop. I kneaded it for about 45 minutes, gradually adding the rest of the oil and butter. The dough should come out smooth and non-sticky
I spread the dough a little by hand, sprinkled the dried fruit, folded and kneaded a little more until the fruit was evenly distributed. I let it rise until it doubled in volume (about an hour and a half).
When the dough has risen, I turn it over on the table and knead it a little more (1 minute). I divided it in two, I gave the shape of a roll to each piece and we twisted them by twisting.
I put the dough in a guguluf shape greased with butter and left it to rise for about half an hour, then I greased it with beaten egg.
I baked it for about 45 minutes in the preheated oven, over medium heat (180 ° C). Apparently, I got a fluffy cake that broke pale-pale. How good it was!
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (comments section below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
Remember, every day I wait for you my facebook page with delicious recipes to get you inspired.
If you want, you can join the group "Goodies from our kitchens" to cook and consult together.
Here you can find more recipes with SWEETS.


Cozonac with dried fruits

A fluffy and fragrant cake, cake prepared with freshly ground wheat flour. too good too as the country! A cake that unfolds pale-pale.

If you try my recipe Cozonac with dried fruits, I look forward to seeing you again and telling me how much you enjoyed it.

  • 500 g flour
  • 250 ml of milk
  • a whole egg + 2 yolks
  • 150 g sugar
  • 80 g butter
  • 50 ml oil
  • 200 g dried fruit (raisins, goji, pineapple, candied orange peel)
  • one sachet of dry yeast (7 g)
  • lemon peel
  • 2 sachets of vanilla sugar
  • 2 teaspoons rum essence
  • 1/4 teaspoon salt
  • an egg

I mixed the yeast with 4-5 tablespoons of warm milk, half a teaspoon of sugar and a teaspoon of flour. I mixed and left to rise for 15-20 minutes. The yeast can also be mixed with flour. see the instructions and how to use it on its packaging. I put the rest of the milk in a saucepan on the fire and heated it together with the sugar, vanilla sugar and salt. When the sugar dissolved I put the pan aside. I beat the whole egg and the two yolks with a fork and I added them in the cooled (warm) milk. I flavored it with essence.
I put the butter and oil in a saucepan on the fire. I just let the butter melt and set it aside.
In a larger bowl I sifted the flour and made a hole in the middle of it. I put the yeast, the mixture of eggs and milk, half of the butter and oil and the lemon peel.
I mixed until all the ingredients were incorporated, then I turned the dough over on the worktop. I kneaded it for about 45 minutes, gradually adding the rest of the oil and butter. The dough should come out smooth and non-sticky
I spread the dough a little by hand, sprinkled the dried fruit, folded and kneaded a little until the fruit was evenly distributed. I let it rise until it doubled in volume (about an hour and a half).
When the dough has risen, I turn it over on the table and knead it a little more (1 minute). We divided it in two, we gave the shape of a roll to each piece and we knitted them by twisting.
I put the dough in a guguluf shape greased with butter and left it to rise for about half an hour, then I greased it with beaten egg.
I baked it for about 45 minutes in the preheated oven, over medium heat (180 ° C). Apparently, I got a fluffy cake that broke pale-pale. How good it was!
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
Remember, every day I wait for you my facebook page with delicious recipes to get you inspired.
If you want, you can join the group "Goodies from our kitchens" to cook and consult together.
Here you can find more recipes with SWEETS.


VIDEO: Russian cake recipe, for Easter, very fluffy

The Russian cake is very tasty and very suitable for Easter, and its recipe is presented by Jamilla who tells us how this cake is different from the ones we all know. Step by step Russian cake recipe.

BUCHAREST, April 29 - Sputnik. Easter is fast approaching, and housewives are competing in the preparation of goodies.

As the cake is a must have, there are a lot of recipes on the internet, some simpler, others more complex, which promise that the result will be truly spectacular.

JamilaCuisine teaches us how to make Russian cake for Easter, fluffy and delicious.

To prepare the cake you need:

150 ml oil
1 kilogram of cake flour
200 ml of milk
400 grams of dried fruit
4 whole eggs
2 yolks
1 tablespoon vanilla essence
1 tablespoon lemon essence
a little salt
20 g of dry yeast
200 g cream
1 tablespoon dried lemon peel
300 grams of sugar
For decoration you will need: colored candies, 150 grams of powdered sugar and 2 egg whites.

Put the yeast in a slightly larger bowl, over which add the warm milk together with 2 teaspoons of sugar. Mix well.

Meanwhile, in the bowl of the mixer put the rest of the sugar, cream - at room temperature - eggs - 4 whole and 2 egg yolks - the essences, lemon peel.

Mix the ingredients with a whisk, just enough to blend. Add the mixture of yeast, flour and salt.

Also now put 150 ml of oil. Put the bowl in the mixer and leave it for 10 minutes, until the dough becomes elastic.

Add the dried fruit. Mix again.

After that, leave the dough to rise in a warm place for about an hour until it doubles in volume.

Remove on the worktop and divide into equal parts that will be placed in round shapes with high walls.

Leave to rise again for 30 minutes, until the volume doubles.

Then put in the preheated oven for almost an hour.

After cooling, glaze.

For the icing, put the egg whites in a bowl, add salt, beat. Add the powdered sugar and mix until you get a strong and glossy meringue.


Fasting cake with dried fruits like at grandma's house

A few days ago I entered the second longest post of the year. The colder days that predicted the coming of winter and the approaching Christmas Feast reminded me of the taste of the cakes my grandmother used to make. They were healthier, baked in buns, as she called them in the round trays into which a kilogram of flour dough entered, but still with a perfect taste. Today, the fasting cake recipe with dried fruits, fasting that I propose, keeps the traditional ingredients, but for an extra taste, I added soy milk. Respecting my grandmother's skill, I kneaded the dough carefully until it "sweated the beam", that is, very well, just to develop gluten and get an elastic and fine dough. Also in order to feel closer to the times of my childhood, and to bring my grandmother's recipes up to date, I also made some fasting sarmale with mushrooms and pâté and I called some friends to me to enjoy the taste of the past together. Now all I had to do was close my eyes, enjoy the cakes and feel like a child next to my grandmother's stove again. Bon appetit dear ones!

Ingredients fasting cake with dried fruit as at home grandmother:

  • 400 g white flour
  • 220-230 ml soy milk
  • 20 g of yeast
  • 50 g caster sugar
  • 50 ml oil
  • 1/2 teaspoon salt
  • Peel a squash, grate it and squeeze the juice
  • 10 g vanilla sugar

For the filling:

How to prepare fasting cake with dried fruits as at home grandmother:

Pour the rum over the dehydrated fruits and set aside to absorb.

Put the yeast with the sugar and salt in a bowl, mix them until you get a liquid.

Add 2 tablespoons of flour and 30 ml of soy milk, mix and set aside in a warm place to activate the yeast.

After the yeast mixture gains volume and air bubbles appear on its surface,

we pour over the flour, together with the rest of the milk, the vanilla sugar, the lemon peel and we knead until it comes off the walls of the bowl and we obtain a fine and elastic dough.

Grease a bowl with a little oil and leave it to rise until it doubles in volume.

Preheat the oven to 180 degrees.

We spread the dough on a rectangular work surface, one of the sides being approximately equal to the length of the tray. (I split the dough in two, because I wanted it to rise and ripen faster) Sprinkle the dehydrated fruit and roll.

Put in the baking tray greased with a little oil and leave to rise again, until it doubles in volume again.

Bake for 40-45 minutes until it turns reddish on top.

Tasty, quick and easy to make, but I don't hold you back, I'm just telling you this: good work and good appetite!


Fasting cake with dried fruits like at grandma's house

A few days ago I entered the second longest post of the year. The colder days that predicted the coming of winter and the approaching Christmas Feast reminded me of the taste of the cakes my grandmother used to make. They were healthier, baked in buns, as she called them in the round trays into which a kilogram of flour dough entered, but still with a perfect taste. Today, the fasting cake recipe with dried fruits, fasting that I propose, keeps the traditional ingredients, but for an extra taste, I added soy milk. Respecting my grandmother's skill, I kneaded the dough carefully until it "sweated the beam", that is, very well, just to develop gluten and get an elastic and fine dough. Also in order to feel closer to the times of my childhood, and to bring my grandmother's recipes up to date, I also made some fasting sarmale with mushrooms and pâté and I called some friends to me to enjoy the taste of the past together. Now all I had to do was close my eyes, enjoy the cozonacs and feel like a child next to my grandmother's stove again. Bon appetit dear ones!

Ingredients fasting cake with dried fruit as at home grandmother:

  • 400 g white flour
  • 220-230 ml soy milk
  • 20 g of yeast
  • 50 g caster sugar
  • 50 ml oil
  • 1/2 teaspoon salt
  • Peel a squash, grate it and squeeze the juice
  • 10 g vanilla sugar

For the filling:

How to prepare fasting cake with dried fruits as at home grandmother:

Pour the rum over the dehydrated fruits and set aside to absorb.

Put the yeast with the sugar and salt in a bowl, mix them until you get a liquid.

Add 2 tablespoons of flour and 30 ml of soy milk, mix and set aside in a warm place to activate the yeast.

After the yeast mixture gains volume and air bubbles appear on its surface,

pour over the flour, along with the rest of the milk, vanilla sugar, lemon peel and knead until it comes off the walls of the bowl and get a fine and elastic dough.

Grease a bowl with a little oil and leave it to rise until it doubles in volume.

Preheat the oven to 180 degrees.

We spread the dough on a rectangular work surface, one of the sides being approximately equal to the length of the tray. (I split the dough in two, because I wanted it to rise and ripen faster) Sprinkle the dehydrated fruit and roll.

Put in the baking tray greased with a little oil and leave to rise again, until it doubles in volume again.

Bake for 40-45 minutes until it turns a reddish color on top.

Tasty, quick and easy to make, but I don't hold you back, I'm just telling you this: good work and good appetite!


VIDEO: Russian cake recipe, for Easter, very fluffy

The Russian cake is very tasty and very suitable for Easter, and its recipe is presented by Jamilla who tells us how this cake is different from the ones we all know. Step by step Russian cake recipe.

BUCHAREST, April 29 - Sputnik. Easter is fast approaching, and housewives are competing in the preparation of goodies.

As the cake is a must have, there are a lot of recipes on the internet, some simpler, others more complex, which promise that the result will be truly spectacular.

JamilaCuisine teaches us how to make Russian Easter cake, fluffy and delicious.

To prepare the cake you need:

150 ml oil
1 kilogram of cake flour
200 ml of milk
400 grams of dried fruit
4 whole eggs
2 yolks
1 tablespoon vanilla essence
1 tablespoon lemon essence
a little salt
20 g of dry yeast
200 g cream
1 tablespoon dried lemon peel
300 grams of sugar
For decoration you will need: colored candies, 150 grams of powdered sugar and 2 egg whites.

Put the yeast in a slightly larger bowl, over which add the warm milk together with 2 teaspoons of sugar. Mix well.

Meanwhile, in the bowl of the mixer put the rest of the sugar, cream - at room temperature - eggs - 4 whole and 2 egg yolks - the essences, lemon peel.

Mix the ingredients with a whisk, just enough to blend. Add the mixture of yeast, flour and salt.

Also now put 150 ml of oil. Put the bowl in the mixer and leave it for 10 minutes, until the dough becomes elastic.

Add the dried fruit. Mix again.

After that, leave the dough to rise in a warm place for about an hour until it doubles in volume.

Remove on the worktop and divide into equal parts that will be placed in round shapes with high walls.

Leave to rise again for 30 minutes, until the volume doubles.

Then put in the preheated oven for almost an hour.

After cooling, glaze.

For the icing, put the egg whites in a bowl, add salt, beat. Add the powdered sugar and mix until you get a strong and glossy meringue.


Italian Easter cake "Panettone" (quick recipe). I always prepare it!

Team Bucătarul.eu offers you the recipe of the famous Italian cake "Panettone". This is the quick way to prepare, the cake being prepared in a much shorter time than the classic one and is left to rise only twice.

"Panettone" is very easy to prepare with dried fruit and is flavored with vanilla extract and grated lemon peel, it is very tasty, fluffy, soft and airy, with a taste similar to the traditional one. Feel the taste of Italy at home!

ingredients

-1 tablespoon of dry yeast

-1/2 glass of natural yogurt

-1 teaspoon of vanilla extract

-1 tablespoon grated lemon peel

Method of preparation

1. Dissolve the yeast in warm water, add a little sugar.

2. Put the mayonnaise in a warm place for 20 minutes to ferment the yeast.

3. Add in the mayo: egg yolks, yogurt, soft butter, vanilla, grated lemon peel, a pinch of salt and gradually add the flour.

4. Knead a soft and elastic dough.

5. Put the dough in a warm place to rise.

6. Sprinkle the dried fruit with powdered sugar and place in the leavened dough, knead.

7. Place the dough in a baking dish and leave it to rise again.

8. Bake the cake in the preheated oven at 175 degrees for 45 minutes.


Fasting cake with dried fruits like at grandma's house

A few days ago I entered the second longest post of the year. The colder days that predicted the coming of winter and the approaching Christmas Feast reminded me of the taste of the cakes my grandmother used to make. They were healthier, baked in buns, as she called them in the round trays into which a kilogram of flour dough entered, but still with a perfect taste. Today, the fasting cake recipe with dried fruits, fasting that I propose, keeps the traditional ingredients, but for an extra taste, I added soy milk. Respecting my grandmother's skill, I kneaded the dough carefully until it "sweated the beam", that is, very well, just to develop gluten and get an elastic and fine dough. Also in order to feel closer to the times of my childhood, and to bring my grandmother's recipes up to date, I also made some fasting sarmale with mushrooms and pâté and I called some friends to me to enjoy the taste of the past together. Now all I had to do was close my eyes, enjoy the cakes and feel like a child next to my grandmother's stove again. Bon appetit dear ones!

Ingredients fasting cake with dried fruit as at home grandmother:

  • 400 g white flour
  • 220-230 ml soy milk
  • 20 g of yeast
  • 50 g caster sugar
  • 50 ml oil
  • 1/2 teaspoon salt
  • Peel a squash, grate it and squeeze the juice
  • 10 g vanilla sugar

For the filling:

How to prepare fasting cake with dried fruits as at home grandmother:

Pour the rum over the dehydrated fruits and set aside to absorb.

Put the yeast with the sugar and salt in a bowl, mix them until you get a liquid.

Add 2 tablespoons of flour and 30 ml of soy milk, mix and set aside in a warm place to activate the yeast.

After the yeast mixture gains volume and air bubbles appear on its surface,

pour over the flour, along with the rest of the milk, vanilla sugar, lemon peel and knead until it comes off the walls of the bowl and get a fine and elastic dough.

Grease a bowl with a little oil and leave it to rise until it doubles in volume.

Preheat the oven to 180 degrees.

We spread the dough on a rectangular work surface, one of the sides being approximately equal to the length of the tray. (I split the dough in two, because I wanted it to rise and ripen faster) Sprinkle the dehydrated fruit and roll.

Put in the baking tray greased with a little oil and leave to rise again, until it doubles in volume again.

Bake for 40-45 minutes until it turns a reddish color on top.

Tasty, quick and easy to make, but I don't hold you back, I'm just telling you: good work and good appetite!


Video: How to Make Dried Fruit at Home Using Your Oven (January 2022).