{Vanillekipferl} – Fursecuri cu nuca si vanilie

2017 is upon us, but I still have recipes from last year to catch up on. Now I’m not one to bake cookies too often, but I’ve baked so many this year! Some were older recipes, like my all time favorite chocolate chip cookie or the delicious chocolate spritz cookies of Pierre Herme, but some, like these vanillekipferl – walnut vanilla cookies – were completely new. I’ve had these on my mind for weeks before Christmas and when the time finally came, I had everything ready. Why you will ask?! Well, simply because they are the most mellow, walnutty cookies I’ve ever made and tasted! Perfect little treats of walnut flavor and amazing texture! The best part?! They preserve beautifully for over 2 weeks sealed in a cookie jar!

vanillekipferl

 

The ingredient list is fairly simple, but the outcome is quite impressive. They look cute as well, just like tiny croissants dusted with plenty of powdered sugar that melt in your mouth with each bite!

{Vanillekipferl} - Vanilla Walnut Cookies
 
Author:
Ingredients:
  • 300g all-purpose flour
  • 3g salt
  • 100g walnuts, roasted and ground
  • 200g butter, softened
  • 60g white sugar
  • 65ml milk, room temperature
  • 2 teaspoons vanilla extract
  • Powdered sugar for dusting
Directions:
  1. Prepare the dusting sugar by sifting at least 150g of powdered sugar into a bowl. Place aside.
  2. Sift the flour with salt then mix it with the ground walnuts.
  3. Mix the butter and sugar in a bowl for 5 minutes or until pale and fluffy.
  4. Add the vanilla then incorporate the milk, spoon after spoon, mixing well after each addition.
  5. Add the flour mixture, one half at a time, and knead just until the dough comes together.
  6. Wrap the dough in plastic wrap and refrigerate for 2 hours at least.
  7. Once the dough is chilled, take small pieces of dough and shape into a log that has 1cm diameter. Cut the log into approximately 5cm long pieces. Using your fingertips, shape each end of the smaller pieces to look thinner then bend the small log to look similar to a croissant or half moon.
  8. Place the cookies on baking trays then bake in the preheated oven at 350F for 12-15 minutes or until they are just slightly golden brown.
  9. Remove from the oven then allow to cool down in the pan for 10 minutes. Take the cookies from the pan and place them in the powdered sugar, coating them on all sides.
  10. Remove on a platter and serve!

vanillekipferlROMANIAN

O fi trecut el Craciunul, dar eu inca mai am retete pe care vreau sa vi le arat, asa ca o sa ignor faptul ca suntem deja de cateva zile in 2017 si o sa va arat astazi aceste mici minunatii dulci cu multa nuca, bine tavalite in zahar pudra numite Vanillekipferl sau cornulete cu nuca si vanilie daca vreti. Au tronat cu mandrie pe masa noastra de Craciun si recunosc ca au fost vedetele platoului cu fursecuri din mai multe motive: au o aroma incredibila de miez de nuca prajit, au o forma tare simpatica, sunt tavalite in zahar pudra si se topesc in gura cu fiecare muscatura!

Reteta vine de la o prietena culinareasa, Andrada, pe care am avut ocazia sa o cunoscut de curand. Multumesc, Andrada! Nu e nici prima, nici ultima reteta de la tine care imi reuseste cu brio!

{Vanillekipferl} - Fursecuri cu nuca si vanilie
 
Author:
Ingredients:
  • 300g faina alba
  • 3g sare
  • 100g miez de nuca, prajit si macinat
  • 200g unt, temperatura camerei
  • 60g zahar alb
  • 65ml lapte, temperatura camerei
  • 2 lingurite extract de vanilie
  • Zahar pudra
Directions:
  1. Cerneti cel putin 150g zahar pudra intr-un bol. Dati deoparte.
  2. Cerneti faina cu sarea apoi incorporati miezul de nuca.
  3. Mixati untul si zaharul intr-un bol pentru 5 minute sau pana devine cremos, deschis la culoare.
  4. Adaugati vanilia apoi incorporati treptat laptele.
  5. Adaugati faina, cate o jumatate o data, si framantai scurt doar pana obtineti un aluat omogen.
  6. Infasurati aluatul in folie alimentara si dati la rece macar 2 ore.
  7. Dupa 2 ore, luati bucati de aluat si formati suluri de aproximativ 1cm diametru. Taiati aceste suluri in bucati mai mici, de aproximativ 5cm lungime. Subtiati usor aceste bucati la capete, apoi incovoiati-le pentru a le da forma de croissante/semi-luna.
  8. Asezati pe tavi tapetate cu hartie de copt si coaceti la 350C pentru 12-15 minute sau pana devin usor aurii la suprafata.
  9. Scoateti din cuptor si lasati 10 minute sa se racoreasca in tava apoi tavaliti fursecurile prin zahar pudra cernut.
Notes
Puteti folosi migdale, alune de padure sau fistic in loc de miez de nuca.

 

{The Best Banana Bread} – Chec cu banane

banana bread

I don’t usually post recipes that wear “the best”, “the most delicious” or other similar names. Not because my recipes don’t deserve these names, but because I am well aware that not everyone’s taste is the same, so my likings may not always be the same as yours. Claiming one recipe to be the best does come with a certain responsibility that I don’t wanna bear too often. But once in a while, there comes a recipe that deserves it all, there comes THE recipe, the one that turns your world upside down for a while, the one that mesmerizes you and proves you that what you knew before about baking was wrong.

banana bread

The best banana bread is something I’ve been searching for a long time, often with results that never made it to the blog simply because they didn’t worth wasting ingredients on them. So I was a bit held back by my past experiences when I first found this recipe. Michael Suas is the one “guilty” for this fluffy, moist, packed with banana bread – the recipe is an adaptation from his Banana Bread recipe, found in one of the best books I’ve got my hands on lately: Advanced Bread and Pastry.

5.0 from 2 reviews
{The Best Banana Bread}
 
Author:
Serves:: 2 breads
Ingredients:
  • 360g banana puree
  • 40ml buttermilk
  • 1 teaspoon vanilla extract
  • 230g white sugar
  • 100g dark brown sugar
  • 3 medium-size eggs
  • 145ml vegetable oil
  • 345g all-purpose flour
  • 7g baking soda
  • 7g baking powder
  • 3g salt
  • 3g cinnamon powder
  • 100g walnuts, roasted and chopped
Directions:
  1. Combine the banana puree, buttermilk and vanilla in a bowl and place aside.
  2. Sift the flour with baking soda, baking powder, salt and cinnamon in another bowl.
  3. Mix the white sugar, brown sugar, eggs and oil in a bowl with an electric mixer for a few minutes or until pale and double in volume.
  4. Stir in half of the flour, followed by the banana mixture and the rest of the flour.
  5. Lastly, fold in the walnuts then spoon the batter into 2 20x9cm bread pans.
  6. Bake in the preheated oven at 335F for 45-50 minutes or until a toothpick comes out clean.
  7. Allow the breads to cool down in the pans for 10 minutes then transfer on a cooling rack.

banana breadROMANIAN

Ma feresc de a numi unele retete drept “cele mai bune” ori “cele mai gustoase”, cu toate ca tot ce ajunge pe blog este testat si nu devine articol decat daca imi place rezultatul cu adevarat. Stiu ca gusturile nu se discuta si ceea ce imi place mie mult, s-ar putea ca voua sa nu va placa la acelasi nivel, asa ca evit astfel de titluri pompoase. Dar din cand in cand dau peste o reteta care ar merita-o, care se dovedeste o adevarata comoara, precum acest chec cu banane.

Aparent simplu, un astfel de chec, in conceptia mea, trebuie sa fie pufos, aerat, intens aromat si sa-si mentina aspectul perfect. Am incercat de-a lungul timpului o multime de retete de chec cu banane, mare parte din ele rezultand intr-un chec fie dens, fie complet nearomat sau lipicios – clar nimic care sa ma duca cu gandul la ceva delicios, o gustare cu care sa ma rasfat din cand in cand. Eram gata sa renunt la cautari pana cand o prietena mi-s sugerat ca aceasta ar putea fi reteta, acea reteta pe care o tot cautam. Multumesc, Raluca!

Pot acum sa va spun ca a luat sfarsit cautarea – am gasit checul cu banane perfect! E aromat, extrem de pufos, cu bucatele crocante de miez de nuca, se feliaza minunat si e excelent alaturi de o cana de ceai, lapte ori cafea!

5.0 from 2 reviews
Chec cu banane
 
Author:
Serves:: 2 checuri
Ingredients:
  • 360g piure de banane (banane foarte bine coapte)
  • 40ml lapte batut
  • 1 lingurita extract de vanilie
  • 230g zahar alb
  • 100g zahar brun
  • 3 oua medii
  • 145ml ulei vegetal
  • 345g faina alba
  • 7g praf de copt
  • 7g bicarbonat de sodiu
  • 3g sare
  • 3g scortisoara
  • 100g miez de nuca, usor prajit apoi tocat
Directions:
  1. Combinati piureul de banana, laptele batut si vanilia intr-un bol.
  2. Cerneti faina, praful de copt, bicarbonatul, sarea si scortisoara intr-un alt bol.
  3. Combinati ouale, cele doua tipuri de zahar si uleiul vegetal intr-un bol si mixati pentru cateva minute pana obtineti un amestec care si-a dublat volumul si arata deschis la culoare.
  4. Incorporati jumatate din faina, apoi piureul de banane, urmat de restul de faina.
  5. Adaugati miezul de nuca, incorporandu-l cu o spatula.
  6. Turnati aluatul in doua tavi de chec de aproximativ 20x9cm tapetate cu hartie de copt.
  7. Coaceti in cuptorul preincalzit la 170C pentru 45-50 minute.
  8. Lasati sa se raceasca 10 minute in tavi apoi transferati pe un grilaj de racit.

banana bread

{Vegan Banana Bread} – Chec cu banane – de post!

vegan banana bread2c

I get asked a lot about vegan recipes lately – do I make vegan cakes, are they tasty, are they healthy seem to be spme of the questions that I got quite often over the past few weeks. The answer is yes to all of them! Vegan cakes are not guilt free, but they surely are healthier and just as delicious as other cakes. Surprising, right?! Especially coming from a butter addict like myself. But hey, your taste buds can be thought to love things, they can be educated into enjoying certain foods and that’s what I’m doing with vegan desserts. So yes, I like them more and more and I find them to be part of a market that is expanding every day – people choose wisely what they eat nowadays and veganism is becoming more than a trend if you ask me, a no expert.

vegan banana breadc

So today I have for you the best banana bread I ever made! Yes, it’s vegan, yes, it’s delicious, yes, it’s moist and fluffy, yes, it’s packed with flavor. In fact, it has more flavor than any other butter and eggs version I ever tried. That might be the key actually – there’s no extra ingredient to wash away the banana flavor – it’s just pure banana! This vegan banana bread is perfect with a mug of hot tea or just on its own, as a sweet snack for those times you need an energy boost. Isn’t that great?! Also, check out this vegan coconut loaf cake as well – these two make a wonderful team!

{Vegan Sultanas Banana Bread}
 
Author:
Serves:: 1 loaf
Ingredients:
Bread:
  • 280g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon powder
  • 125ml vegetable oil
  • 50g light brown sugar
  • 100g white sugar
  • 4 bananas, mashed
  • 80ml vegan milk (coconut, soy, almond or rice)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 80g sultanas
Glaze and topping:
  • 2 tablespoons vegan milk
  • 100g powdered sugar
  • 1 handful walnuts, chopped
Directions:
Bread:
  1. Preheat the oven to 350F - 180C and line a bread pan with baking paper.
  2. Combine the dry ingredients in a bowl.
  3. Combine the wet ingredients in another bowl and mix well. Pour this mixture over the dry ingredients and mix quickly just until combined.
  4. Spoon the batter in your prepared pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
  5. Allow the bread to cool in the pan then transfer on a platter.
Glaze:
  1. Mix the milk and sugar in a bowl until well combined. If the glaze is too thin, add more powdered sugar. If it's too thick, add a few drops of milk and mix.
  2. Drizzle the glaze over the cooled bread and top with walnuts.
  3. Serve right away/

vegan banana bread3cROMANIAN

E post si parca nu v-as mai ispiti cu dulciuri decadente si torturi ciocolatose. Am inceput saptamana cu un chec cu nuca de cocos, fara lapte, oua, unt sau smantana si o continuam in acelasi ritm cu inca un chec pe care il ador – cu banane si stafide, plus multa nuca deasupra pentru un plus de gust si textura.

E un chec extrem de aromat, poate si pentru ca nu are oua ori unt care sa-l mai dilueze, asa incat ingredientul de baza ramane banana, care leaga aluatul, il pastreaza proaspat si ii da o aroma aparte. Stafidele au fost o idee de ultim moment – tocmai primisem o punga de stafide de la Lidl si parca imi facea cu ochiul, dar nu e obligatoriu sa le puneti in compozitie.

Ingrediente:

Chec:

  • 280g faina alba (sau un amestec de alba cu integrala)
  • 1/2 lingurita praf de copt
  • 1/2 lingurita bicarbonat de sodiu
  • 1/2 lingurita sare
  • 1/4 lingurita scortisoara pudra
  • 125ml ulei vegetal neutru
  • 50g zahar brun
  • 100g zahar alb
  • 4 banane mici, piure
  • 80ml lapte vegetal (nuca de cocos, soia, migdale, orez)
  • 1 lingurita extract de vanilie
  • 1 lingurita otet de mere
  • 80g stafide (optional)

Glazura si topping:

  • 2 linguri lapte vegetal
  • 100g zahar pudra, cernut
  • 1 mana miez de nuca, tocat

Mod de preparare:

Chec:

  1. Preincalziti cuptorul la 180C si tapetati o forma de chec cu hartie de copt.
  2. Amestecati ingredientele uscate intr-un bol si cele umede in alt bol.
  3. Combinati cele doua mixuri si amestecati scurt doar pana la omogenizare.
  4. Turnati amestecul in tava pregatita si coaceti pentru 35-40 minute sau pana trece testul scobitorii.
  5. Lasati sa se raceasca in tava apoi transferati pe un platou.

Glazura:

  1. Amestecati laptele cu zaharul pudra pana obtineti o glazura groasa, dar care curge, adaugand zahar sau lapte daca mai e nevoie, pana obtineti consistenta dorita.
  2. Turnati glazura uniform peste chec si acoperiti imediat cu miez de nuca.
  3. Lasati glazura sa se intareasca si feliati checul.
  4. Sa aveti pofta!

vegan banana bread4c

{Nutty Brownies} – Brownies cu miez de nuca

nutty brownies

I’m not even sure I got the title of this post right – I’m thinking maybe “I love Pierre Herme” or “Pierre Herme rules” would have been better. Why you ask?! Well because this recipe belongs to him and it’s brilliant, just brilliant. I have never made brownies that taste better than these – they are sweet, but not too sweet, they are moist and dense but still melt in your mouth, they are chocolatey, but just enough to make you crave more and to top it all off, they have plenty of walnuts to add not just texture.

I’ve made brownies a few times before – check out my Coconut Brownies and my Gluten Free Brownies, but oh boy, they don’t even come close to Pierre Herme’s brownies. Unlike other recipes I’ve encountered or made before, his recipe doesn’t start with melting the butter and chocolate together. Instead, he mixes the butter until creamy then adds the chocolate and the rest of the ingredients. I was a bit unsure about this new way of mixing a brownie batter at first. Even during baking, they looked like they were going to melt into a soupy thing at first. But then they set and cooked through and they proved to be the best brownies in the whole wide world! No, seriously, they are the best in the world! Do give them a try and let me know how much you love them – I know you will love them, I just know it!

Update: A different version of this recipe can be found on Youtube. I managed to finally dust off my channel and get it going. Do Subscribe as there’s more recipes coming your way!


{Nutty Brownies}
 
Author:
Serves:: 20 small squares
Ingredients:
  • 145g dark chocolate, melted and chilled (at least 70%)
  • 260g butter, softened
  • 4 eggs
  • 250g white sugar
  • 1 teaspoon vanilla extract
  • 140g all-purpose flour
  • ½ teaspoon salt
  • 145g walnuts, coarsely chopped
Directions:
  1. Start by lining a small square baking pan with baking paper.
  2. Sift the flour and salt in a bowl.
  3. Using an electric mixer, mix the butter for 2 minutes until creamy and light.
  4. Replace the mixer with a spatula and stir in the melted chocolate. Mix just until incorporated.
  5. Add the eggs, one by one, mixing well after each addition.
  6. Stir in the sugar and vanilla and give it a quick mix.
  7. Fold in the sifted flour, mixing gently just until incorporated.
  8. Add the walnuts as well.
  9. Spoon the batter into your prepared pan and bake in the preheated oven at 350F - 180C for 20-25 minutes. Don't bake more than 25 minutes - the brownies have to look set, but still soft in the center.
  10. Allow them to cool in the pan then cut into small squares and serve.

nutty browniesROMANIAN

Ciocolata e un ingredient care nu-mi lipseste din casa! Si sigur, cand stai cu “inamicul” in casa, tentatia e mare… asa ca fac adesea brownies sau alte deserturi relativ usor de facut in care se regaseste acest ingredient minune. Insa nu ma asteptam ca aceste brownies sa fie atat de bune. Reteta ii apartine lui Pierre Herme si e absolut geniala. Nu as folosi cuvinte mari de nu ar fi adevarate. Va invit sa le faceti si voi si sa-mi lasati aici impresii de dupa degustare, poate chiar si fotografii pe pagina de Facebook. Mie mi se pare ca au gust de ciocolata de casa de foarte buna calitate. MI-NU-NA-TE!!!

nutty brownies

Pentru a obtine un rezultat cat mai bun, folositi ciocolata de buna calitate si respectati pasii retetei! E important sa nu mixati toate ingredientele, ci sa le incorporati cu spatula. E la fel de important sa coaceti prajitura exact cat indica reteta pentru a nu se usca excesiv. Si nu, nu are praf de copt!

Ingrediente:

  • 145g ciocolata neagra, topita si racita (ciocolata de cel putin 70%)
  • 260g unt la temperatura camerei
  • 4 oua
  • 250g zahar alb
  • 1 lingurita extract de vanilie
  • 140g faina alba
  • 1/2 lingurita sare
  • 145g miez de nuca, usor prajit si tocat mare

Mod de preparare:

  1. Incepeti prin a pregati o tava micuta, patrata sau dreptunghiulara (25×25 are tava mea), tapetand-o cu hartie de copt.
  2. Cerneti faina si sarea intr-un bol.
  3. Folosind un mixer electric, mixati untul intr-un bol pana devine cremos si deschis la culoare.
  4. Inlocuiti mixerul cu o spatula si adaugati intai ciocolata, apoi ouale, unul cate unul, amestecand bine dupa fiecare.
  5. Incorporati zaharul si vanilia si amestecati bine.
  6. Adaugati faina cernuta, amestecand usor, apoi incorporati miezul de nuca.
  7. Puneti aluatul in tava pregatita si coaceti in cuptorul preincalzit la 180C pentru maxim 25 minute.
  8. Lasati sa se raceasca in tava apoi taiati cuburi mici.
  9. Sa aveti pofta!

nutty brownies

O alta varianta a acestei retete poate fi gasita pe Youtube. Canalul meu e din nou activ asa ca va rog sa va Abonati pentru ca voi incerca sa postez cat mai des de acum inainte 🙂

{Chocolate Sweet Bread} – Cozonac

chocolate sweet bread

I wish I could name this bread babka, brioche or kringel, but the truth is that it’s all of that into one bread. It has the filling of a Russian babka, the technique of a French brioche and the shape of an Estonian kringel. And if that was not enough, it resembles what we, Romanians, call cozonac which in its essence is a sweet bread, filled with walnuts and chocolate and sometimes rum soaked raisins and pieces of Turkish delight. It’s traditionally made for Easter and Christmas and it has a reputation of being hard to make and very time consuming. Some people say that the true test of a baker in Romania is to master the art of making cozonac and who am I to question traditions?! Especially when I love cozonac so much! Oh boy, it’s amazing with a glass of warm milk, I could live on cozonac and milk my entire life, honestly. And I don’t remember a single Christmas or Easter without it. I do remember my grandmother making it – she used to make 12-15 similar breads at once and baked them in her huge clay oven which yielded the best bread in the whole world. Cozonac it’s the smell of my childhood and I couldn’t go a holiday without baking it or eating it, it just wouldn’t be the same.

It’s precisely the mix of techniques that made me try this recipe – the long proofing time, the ingredient list, the sugar syrup and the way it looks once baked, it all sounded incredibly fun. Working with yeasted dough is not my favorite thing in the world, but that’s the thing with this recipe – the dough is incredibly easy to work with and the long proofing time makes the whole process simple. Yes, it’s hard to wait when you know it’s going to taste so good, but trust me, it’s well worth the effort and patience!

{Chocolate Sweet Bread} - Cozonac
 
Author:
Serves:: 2 loaves
Ingredients:
Pre-ferment:
  • 20g fresh yeast
  • 30g all-purpose white flour
  • 60ml lukewarm milk
Dough:
  • Pre-ferment
  • 2 whole eggs
  • 3 egg yolks
  • 100g sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark rum
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 teaspoon salt
  • 500g all-purpose white flour
  • 60ml lukewarm milk
  • 150g butter, softened
Walnut filling:
  • 400g ground walnuts
  • 50g Dutch processed cocoa
  • 200g powdered sugar
  • ¼ teaspoon salt
  • 3 eggs
  • 30ml dark rum
  • 50g raisins (optional)
Syrup:
  • 300ml water
  • 150g sugar
  • 100ml dark rum
  • 1 teaspoon vanilla extract
Directions:
Pre-ferment:
  1. Mix the yeast with milk in a bowl. Stir in the flour and mix well then place the bowl at room temperature and let the pre-ferment rise for 15 minutes or until it looks almost doubled in volume and frothy.
Dough:
  1. Mix the eggs, egg yolks, sugar, vanilla, rum, lemon zest, orange zest and salt in the bowl of your mixer until fluffy and pale.
  2. Add the pre-ferment, flour and milk and knead at least 15 minutes or until the dough doesn't stick to the sides of the bowl anymore.
  3. At this point, but the butter into cubes and gradually stir it into the dough, in 3 additions. Continue mixing just until the butter is incorporated.
  4. Transfer the dough in a slightly greased bowl and cover it with plastic wrap. Place the bowl in the fridge for at least 2 hours or until it has doubled in volume.
  5. Remove the dough from the fridge and cut it into 2 equal pieces. Shape them both into a ball and wrap them well in plastic wrap.
  6. Place the wrapped balls of dough back in the fridge for another 3 hours.
  7. After 3 hours, remove the dough from the fridge and un-wrap one ball at a time.
  8. Place the dough on a lightly floured working surface and roll it into a 40x30 rectangle.
  9. Spread half of the walnuts filling over the dough then roll the dough tightly.
  10. Cut the roll in half lengthwise then braid it and place it in a loaf pan (20x10) lined with parchment paper and greased with butter.
  11. Repeat with the second dough ball. **
  12. Cover the breads with plastic wrap and place back in the fridge for at least 8 hours, preferably overnight.
  13. The next day, remove the pans from the fridge and preheat your oven to 320F - 160C.
  14. Bake the breads in the oven for 45-50 minutes or until golden brown and well risen.
  15. Remove from the oven and while still warm, dip them in the sugar syrup for 10-15 seconds, just enough to soak up on flavor, but not become soggy.
  16. Alternatively, if you don't want to bath them in syrup, brush them multiple times with syrup. This step not only flavors them, but also helps them keep their moisture for a longer time.
  17. Let them cool completely before slicing and serving.
Walnut filling: *
  1. Mix all the ingredients, except the raisins if you are using any, in a food processor. Add the raisins (optional) and place aside.
Syrup:
  1. Mix the sugar and water in a saucepan and cook for 5 minutes until the sugar is dissolved.
  2. Remove from heat and let it cool completely then stir in the rum and vanilla. Place aside until needed.
Notes
* I recommend making the filling just before you're ready to roll out the dough and fill it, but you can make the sugar syrup even one night before.
** I made one bread using the kringel method by cutting the roll in half after filling then braiding it, but the other was made by cutting the ball of dough in half then rolling it into 2 separate rectangles. Each piece of dough was then filled with the walnut cream and rolled separately only to be braided together in the end.

chocolate sweet bread


ROMANIAN!

Recunosc cu mana pe inima ca nu ma dau in vant dupa aluatul framantat, nu-mi place sa lucrez cu el la fel de mult cu cat “construiesc” un entremet, insa cand vine vorba de cozonac, cine ar putea rezista?! Cozonacul e an de an prezent la sarbatori in familia noastra si eu una il ador, mai ales cu o cana de lapte cald. Reteta dupa care il faceam pana acum era cumva nescrisa si combina reteta bunicii cu alte cateva retete citite pe ici pe colo. Iesea ceva bun, chiar foarte bun, dar imi place sa incerc retete noi, mai ales cand ele suna atat de interesant precum aceasta. Asa ca atunci cand ma vazut reteta postata de Mircea Banu pe blogul lui Adi Hadean mi-am zis ca trebuie sa o incerc. M-a intrigat faptul ca, sub denumirea de cozonac, combina mai multe retete internationale: babka ruseasca, briosa franceza si kringel-ul estonian, iar siropul aromat in care era cozonacul imbaiat mi-a pus capac. Nu o sa reiau reteta aici, va invit sa cititi postarea lui Mircea, insa va recomand cu draga inima sa-l faceti. Nu va lasati intimidati de timpul lung de dospire. As zice chiar ca e mult mai usor cu aceasta dospire la rece, aluatul se lucreaza perfect si creste uniform. La o adica, nu trebuie sa stai sa-l pazesti si sa-l tii la cald ca la o reteta traditionala. Iar rezulatul final, pufosenia cozonacului si aroma intensa merita din plin!

cozonac-1-5b

chocolate sweet bread