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Sweet bread

Sweet bread


Make yeast from milk, yeast, salt and flour and keep it in a warm place until it doubles in volume, meanwhile mix the sugar with the eggs and the flavors until it melts, add it over the raised mayonnaise, mix well and start kneading, gradually adding the flour.

When we have obtained a dough that is neither too hard nor soft, we start to add oil, kneading the dough well in the same way for about 30 minutes.

Let it rest a bit and start forming the cake by spreading half of the dough that we fill according to preference with cocoa mixed with oil, walnut shit, raisins duppa preference.

Put in the forms and let it grow in a warm place. Bake for the first time at low temperature, then turn on the heat, for a total of about an hour, take out the cozonacs and grease them with egg yolk, over which we add coconut, sugar or poppy seeds. and bake for another 5 minutes

We know that our cakes are ready only after passing the toothpick test.


Cake with scalded dough, secrets for a successful recipe.

Although it may seem complicated, the recipe is affordable and very good. Scalding the flour is a very important step for this Moldovan cake with scalded dough, but it's not hard. Simply boil some of the milk and add it over a little flour. Then let the mixture cool so that it does not burn on our finger. We do not put the yeast for the hot mixture because we cancel its action and the dough will not grow. Otherwise we must have all the ingredients at room temperature and the rest of the milk must be warm. Knead well with all the dough and add the fat little by little. I put oil and butter, but you can only put oil or just butter. However, a combination of the two is perfect.

For the cream, I chose to make a Moldovan cake with traditional scalded dough. So I made a cocoa nut cream that I used from the egg whites. In addition, I also put shit because I like it very much. You can choose any cream you want, whatever you like. You can also add raisins, cranberries or any other dried fruit. You can also add chocolate or chocolate cream, depending on your tastes. Honestly, this cake, even the best cake with stopped dough that I have tried so far. It is incredibly fluffy, it breaks into strips and has an absolutely wonderful taste. You must try this holiday recipe, along with a delicious easter.


Cozonac without kneading & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of cake without kneading it can be the saving solution for those who do not want, do not know or are simply afraid to worry. I kept receiving messages from you telling me that this traditional dessert is a touchstone and that it is an intimidating recipe. Because I took into account everything you told me, I thought that a cake recipe without kneading would be perfect during this period, especially since Easter is fast approaching. So far I've been doing it traditional cake, fluffy and delicious, but requiring kneading. This time I chose the easier way.

This recipe is so simple and easy that it is impossible not to succeed. We simply mix all the ingredients for the cake with a spoon and do not knead at all. And when I say no, that's right. We mix the dough only until everything is homogenous and let it rise until it doubles in volume. To shorten the leavening time, I chose to put the dough in the oven, at the function of keeping warm, at 40 degrees. My oven is Arctic and has this warm-up function available. If you have another brand, you can search among the functions of the oven and you will either find the same function, or even one for leavening. If you don't have this feature, don't worry.

You can leave the dough to rise at room temperature, but it will take longer, about an hour and a half. After the dough has risen, put it in the fridge for at least 12 hours. I know it seems like a long time, but it only takes 5 minutes until you prepare the dough, let it rise without doing anything else. Then put it in the fridge and forget about it until the next day or you can leave it for up to 24 hours. Being a cake without kneading, requires mandatory rest time in the refrigerator. This is to develop the gluten in the flour and thus the cake will come out fluffy. After the rest time has passed, roll out the dough and fill it with what you want. Allow it to reach room temperature and rise slightly.

I used the whole function Warm Keeping to shorten the leavening time, but you can also leave it at room temperature for about an hour. Then put this cake without kneading in the oven, at 160 degrees, for the Static and Ventilation function. Baking can take between 40 and 50 minutes, depending on the oven. The cozonac must be well grown and browned above. Then take it out and let it cool well. Never cut the cake hot but warm or even at room temperature. Then enjoy the lightest and tastiest cake you have ever made. It has a perfect texture, it is fluffy, fragrant and very tasty. Simply perfect!


Jamilla cake with walnut recipe: the secret to a fluffy cake

The approach of Easter makes housewives in Romania look for the best cake recipes so that the dessert obtained is fluffy and appreciated by the whole family.

BUCHAREST, April 14 - Sputnik, Georgiana Arsene. Cozonac is a traditional dessert that is not missing from the Romanian Easter table. That is why the recipes are varied, depending on the tastes and, of course, the inspiration of the housewives.

Moldovan cake with scalded dough

For the dough you need 250 g of sugar, one kilogram of granulated flour, 450 ml of milk, 8 egg yolks, 40 g of fresh yeast - or 20 g of dry yeast - 100 ml of oil, 100 grams of melted butter, the peel of a lemon, a tablespoon lemon essence, a tablespoon vanilla essence and salt.

For the cream you need: 250 g shit, 150 g powdered sugar, 200 g ground walnuts, 30 g cocoa and 4 egg whites.

Scalding the flour is a very important step for this Moldovan cake. Bring some of the milk to the boil and add it over a little flour.

Let the mixture cool until it burns on our fingers. We do not put the yeast for the hot mixture because we cancel its action and the dough will not grow anymore, jamillacuisine.ro points out.

All ingredients should be at room temperature and the milk warm.

Knead the dough well and add the fat little by little.

For the walnut and cocoa cream, the egg whites are used. Otherwise, you can opt for any cream, as desired.

Fluffy cake, simple recipe with shit and walnuts

For this preparation you need 1 kg of flour 14 g dry yeast or 40 g fresh yeast, 10 egg yolks, peel of a lemon and an orange, 250-300 grams of sugar, 400 ml warm milk, 150 g soft butter, 50 ml oil, vanilla or 1 vanilla bean, salt powder, an egg for spreading. To taste, you can add raisins, shit, cocoa, walnuts or candied fruit.

Use the best quality ingredients at room temperature, not cold.

The flour must be well dried, warm, sifted for 2-3 days in a row and kept warm before kneading.

Knead the dough well, until the dough comes off the hand and beaten the table

Kneading helps the dough a lot, it becomes finer and more elastic

Bake well on low heat at the beginning -160 degrees for 10 minutes, 180 degrees Celsius until the end in the electric oven. In the gas oven, low heat at first, then medium.

If the fire is given from the beginning, the dough is forced to rise and will crack, it will not be raised nicely.


Cold leavened cake recipe

For this type of cake, oil is recommended as fat, not butter or lard. Cold butter or lard would harden the dough and not grow nicely during baking. Or, if we still use butter or lard, when we take the dough out of the fridge, we leave it at room temperature to help it grow.

The filling for this cold leavened cake is chosen by everyone according to their own tastes. We opted for nuts and cocoa. It's the filling we love. But I also prepared a cake filled with raisins. That was destined.

But find more on the blog cake recipes from where you can choose the one you like.

If you are among those who love cake, we also offer a spectacular fasting cake recipe with walnuts, raisins and cocoa.

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


Jamilla cake with walnut recipe: the secret to a fluffy cake

The approach of Easter makes housewives in Romania look for the best cake recipes so that the dessert obtained is fluffy and appreciated by the whole family.

BUCHAREST, April 14 - Sputnik, Georgiana Arsene. Cozonac is a traditional dessert that is not missing from the Romanian Easter table. That is why the recipes are varied, depending on the tastes and, of course, the inspiration of the housewives.

Moldovan cake with scalded dough

For the dough you need 250 g of sugar, one kilogram of granulated flour, 450 ml of milk, 8 egg yolks, 40 g of fresh yeast - or 20 g of dry yeast - 100 ml of oil, 100 grams of melted butter, the peel of a lemon, a tablespoon lemon essence, a tablespoon vanilla essence and salt.

For the cream you need: 250 g shit, 150 g powdered sugar, 200 g ground walnuts, 30 g cocoa and 4 egg whites.

Scalding the flour is a very important step for this Moldovan cake. Bring some of the milk to the boil and add it over a little flour.

Let the mixture cool until it burns on our fingers. We do not put the yeast for the hot mixture because we cancel its action and the dough will not grow anymore, jamillacuisine.ro points out.

All ingredients should be at room temperature and the milk warm.

Knead the dough well and add the fat little by little.

For the walnut and cocoa cream, the egg whites are used. Otherwise, you can opt for any cream, as desired.

Fluffy cake, simple recipe with shit and walnuts

For this preparation you need 1 kg of flour 14 g dry yeast or 40 g fresh yeast, 10 egg yolks, peel of a lemon and an orange, 250-300 grams of sugar, 400 ml warm milk, 150 g soft butter, 50 ml oil, vanilla or 1 vanilla bean, salt powder, an egg for spreading. To taste, you can add raisins, shit, cocoa, walnuts or candied fruit.

Use the best quality ingredients at room temperature, not cold.

The flour must be well dried, warm, sifted for 2-3 days in a row and kept warm before kneading.

Knead the dough well until the dough comes off the hand and beaten the table

Kneading helps the dough a lot, it becomes finer and more elastic

Bake well on low heat at the beginning -160 degrees for 10 minutes, 180 degrees Celsius until the end in the electric oven. In the gas oven, low heat at first, then medium.

If the fire is given from the beginning, the dough is forced to rise and will crack, it will not be raised nicely.


Fluffy nut cake

Fluffy nut cake

Perhaps the best and most appreciated cake is fluffy cake with walnuts and cocoa.

Ingredients fluffy nut cake:

For the dough:

  • 5 yolks,
  • 1 kg of flour,
  • 250 grams of sugar,
  • 500 milliliters of milk with 3.5% fat,
  • 0 grams of yeast,
  • 1 tablespoon lard,
  • 15 grams of salt (less than a teaspoon),
  • the peel of a lemon,
  • grated orange peel and vanilla essence.

For the filling:

  • half a kilo of walnut kernels,
  • 200 milliliters of milk,
  • 50 grams of cocoa,
  • rum essence and vanilla essence.

Preparation of fluffy nut cake:

In the first phase, it gets hot in the kitchen. The yeast dissolves with a small amount of sugar and a little warm milk. Leave to rise for 15 minutes, until it doubles in volume. Then prepare the dough. In a large bowl sift the flour (which was left to heat the night before), heat the milk and dissolve the sugar and vanilla in the warm milk.

Rub the yolks with salt and lemon and orange peel.

Add mayonnaise, warmed milk and rubbed yolks to the sifted flour. Melt the lard a little and grease your hands with it constantly during kneading, until it is completely incorporated into the dough.

Knead the dough well (about 30 minutes) until it becomes elastic. Then let it grow warm. In another bowl, mix the chopped walnut kernels, warm milk, cocoa and essences. The dough is divided into two. Spread each piece of dough and grease with half the amount of filling. Line each tray with baking paper and grease with butter, then roll the cakes and place in the trays. Grease the cozonacs with an egg yolk mixed with a small amount of milk and put in the oven heated to 180 degrees C (or in the 4th stage). Bake for 45 minutes. This type of cake can be added to the filling and shit, according to your preferences. Good appetite!


Cake with scalded dough, secrets for a successful recipe.

Although it may seem complicated, the recipe is affordable and very good. Scalding the flour is a very important step for this Moldovan cake with scalded dough, but it's not hard. Simply boil some of the milk and add it over a little flour. Then let the mixture cool so that it does not burn on our finger. We do not put the yeast for the hot mixture because we cancel its action and the dough will not grow. Otherwise we must have all the ingredients at room temperature and the rest of the milk must be warm. Knead well with all the dough and add the fat little by little. I put oil and butter, but you can only put oil or just butter. However, a combination of the two is perfect.

For the cream, I chose to make a Moldovan cake with traditional scalded dough. So I made a cocoa nut cream that I used from the egg whites. In addition, I also put shit because I like it very much. You can choose any cream you want, whatever you like. You can also add raisins, cranberries or any other dried fruit. You can also add chocolate or chocolate cream, depending on your tastes. Honestly, this cake, even the best cake with stopped dough that I have tried so far. It is incredibly fluffy, it breaks into strips and has an absolutely wonderful taste. You must try this holiday recipe, along with a delicious easter.


Preparation

Previous preparation: Wash the walnuts in a strong stream of water and leave them to hydrate for at least 2 hours or overnight. Before being used in the recipe, rinse very well in several waters. The water in which they stayed hydrated is not used. The dates and figs are left to hydrate in water for another 2 hours. The water in which they were hydrated is not thrown away, but is used to prepare the jam needed for the cake.

Mix the oatmeal until it turns into flour, then transfer them to a bowl.

Mix the dates, figs and water in which they were hydrated until the composition turns into a jam.

Pour the jam over the oatmeal, mix well and knead until it reaches the consistency of a dough. Leave to stand at room temperature until the cream is ready.

Mix all the ingredients for the cream: walnuts, honey or agave syrup, cocoa, orange juice and cinnamon.

Spread the dough on a cling film, add the cream over and then sprinkle a few whole raisins.

Roll the cake with the help of food foil, sprinkle cocoa over it with a small sieve. Wrap the cake and roll the ends well so that it does not fall apart.


Cake recipes

Cozonac is the traditional dessert par excellence, which is not missing on any Romanian holiday. It is the traditional dessert that Romanians prefer for both Christmas and Easter.

Despite the various types of cake, Romanian or imported, many Romanians keep the tradition and prepare it themselves, according to their grandmother's networks. Aromatic, fragrant, with raisins, nuts, chocolate or shit, the cake is actually a more special bread, with an old recipe that has been improved according to tastes and trends.

In Italy, the winter holidays are considered sad without Panettone. A true industry with over 117 million pieces produced every year in Italy, Panettone cakes are indispensable on Christmas tables. Panettone, also called Milan Bread, is a classic dish of Italian cuisine and is specially prepared for Christmas. Contains candied fruit, lemon and orange peel, raisins, pieces of chocolate or even walnut.

Christstollen is indispensable on the German table, being a combination of cake and fruit cake, which evolved from a rather tasty piece of bread to today's cake. Its traditional shape, bread, is linked to the religious significance of the Christmas holiday, the cake strikingly resembling a baby wrapped in diapers.


Cake with scalded dough, secrets for a successful recipe.

Although it may seem complicated, the recipe is affordable and very good. Scalding the flour is a very important step for this Moldovan cake with scalded dough, but it's not hard. Simply boil some of the milk and add it over a little flour. Then let the mixture cool so that it does not burn on our finger. We do not put the yeast for the hot mixture because we cancel its action and the dough will not grow. Otherwise we must have all the ingredients at room temperature and the rest of the milk must be warm. Knead well with all the dough and add the fat little by little. I put oil and butter, but you can only put oil or just butter. However, a combination of the two is perfect.

For the cream, I chose to make a Moldovan cake with traditional scalded dough. So I made a cocoa nut cream that I used from the egg whites. In addition, I also put shit because I like it very much. You can choose any cream you want, whatever you like. You can also add raisins, cranberries or any other dried fruit. You can also add chocolate or chocolate cream, depending on your tastes. Honestly, this cake, even the best cake with stopped dough that I have tried so far. It is incredibly fluffy, it breaks into strips and has an absolutely wonderful taste. You must try this holiday recipe, along with a delicious easter.


Video: Το Πιο Γλυκό Ψωμί 2017