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Easter with cake dough (video recipe)

Easter with cake dough (video recipe)

First we take care of the dough. Mix the yeast with a teaspoon of sugar and two tablespoons of flour, then pour a little milk and mix well to obtain mayonnaise. Let the mayonnaise rise and meanwhile sift the flour in the mixer bowl where we will knead and mix the sugar with the warm milk until the sugar melts. Over the sifted flour we add the raised mayonnaise, the yolks, the lemon peel, the vanilla seeds. We start the mixer and add the sweetened milk, little by little, until we obtain a homogeneous dough that must be soft and slightly sticky. If necessary, add a little more milk (max 50 ml). Then add the melted butter mixed with the oil little by little until you incorporate it all. The dough will become a little softer but supple and slightly sticky. Let the dough rise hot for 40-60 minutes or until it doubles in volume.

In the meantime we deal with filling. Mix the sweet cheese with the eggs, the sugar and the vanilla sugar, the raisins, the semolina, the lemon peel and the vanilla essence and mix well. If necessary, add more sugar and if the cheese is too soft, add a little semolina.

When the dough has risen, divide it in two. From the first half we form a ball, which we put in a tray covered with baking paper and which we spread well in the tray to form the base of the pasca. Divide the other half into three and form three strings of about 70-80 cm, which we weave (see video). We put the braid over the base of the pasca around the walls of the tray. Put the cheese filling in the middle and grease the dough with egg and sprinkle with sugar. Bake for 40-50 minutes, over medium heat (175-180 degrees), until nicely browned on top and the filling is cooked. Serve cold, possibly greased with honey or powdered with sugar.

Good appetite !


Cozonaci step by step & # 8211 video recipe

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

My dear ones, I have prepared a new recipe for you today cakes step by step. I've made cake before, classic recipe of my mother, kneaded by hand, but this time I changed the fillings and used my red mixer as fire to make my work easier and to help you too because I know that many of you are afraid of kneading the cake. By mixing with a mixer, things become a breeze. As I told you before, for cakes you must first use good quality ingredients, all of which must be at room temperature, except the milk, which must be warm.

The yeast used must also be of good fresh or dry quality. Sift the flour at least twice and allow to stand at room temperature. My mother leaves her in the evening to be safe. And the butter or oil must be at room temperature, and the butter must be greasy, with 80% fat. The milk must also be fatty, with 3.5% fat. To flavor the cozonacs you can use lemon peel, orange peel, vanilla essence or why not orange or rose flower water for a slightly oriental touch.

Another extremely important thing is to have a warm kitchen so that the dough can grow nicely. Do not open windows or doors that can cause the temperature to drop sharply or create drafts. For some successful cakes these things are very important and it is good to keep them in mind. You can braid the cakes or you can simply fill them and roll them if you don't have the courage to braid them. Do not make a dough that is too soft to be hard to work with, but not too soft because some hard cakes will come out.

For the filling you can use anything, walnuts and cocoa, poppy seeds, chocolate cream, shit or candied fruit. If you still don't have the courage to try this cake recipe step by step, you can always try my recipe for flower cake with Nutella, baigli, the Hungarian cake or recipe for fasting cake. All are absolutely wonderful and nothing compares to the smell of freshly baked cakes.


Easter (cake with cheese)

This is the last recipe for Easter that I propose to you. I cooked a lot these days and I tried to put them all on the blog, although I would have cooked some only today or Saturday and maybe they will dry me until Sunday, but I thought that all these networks are useful to you, so that I didn't stop to think and cook.

Dough ingredients:
& # 8211 450g of flour
& # 8211 2 eggs
& # 8211 60ml of milk
& # 8211 150g of sugar
& # 8211 250g melted and cooled butter at room temperature
& # 8211 a cube of fresh yeast (25g)
& # 8211 lemon peel
& # 8211 2 sachets of vanilla sugar
& # 8211 or vanilla essence
& # 8211 a yolk

We put the flour in a large bowl, we make a hole in the middle in which we pour the mayonnaise made of sugar, yeast and warm milk. We also add vanilla, eggs, melted butter and lemon peel. Knead a dough like the one for the cake. Knead quite a lot until the dough becomes fluffy and easily comes off the walls of the bowl. Leave it to rise for about 45 minutes, next to a heat source. In the meantime we make the cream.

Cream ingredients:
& # 8211 1kg cream cheese
& # 8211 2 tablespoons sour cream
& # 8211 2 tablespoons flour
& # 8211 4 eggs
& # 8211 150g of sugar
& # 8211 vanilla essence
& # 8211 raisins (previously soaked in rum water)

Mix all the ingredients for the cream. Divide the dough, which in the meantime has doubled in volume into 3/4 and 1/4. Wallpaper a pan or a cake tin of 24 cm, with butter and flour, spread a sheet of 3/4 of the dough and line the pan with it, so that the dough goes well over its edge. Put the cream cheese and level well, then spread a sheet of 1/4 of the dough, leave a little for decoration. We put the sheet over the easter and glue it well with the edges of the other sheet, we make a braid that we put on the edge and grease it well with the egg yolk, then we put it in the oven. Bake for an hour, in the hot oven, in the first 10-15 minutes let the flame cool until the dough catches, then turn the heat to low. Don't be afraid if when you take it out of the oven the dough is well browned but the cheese is still moving. Once Easter cools, the cheese hardens.


Her Majesty Margaret has revealed the cake and Easter recipe. What to eat for Easter at the royal table

Photo gallery (4) Facebook The Royal Family of Romania

Easter traditions are kept sacred in the royal family of Romania. On Thursday, Her Majesty Margareta entered the kitchen of the royal castle Săvârșin where she prepared traditional dishes.

Her Majesty prepared a cake rich in walnuts and cocoa, followed by Easter made according to a family recipe.

Her Majesty Margaret was not alone, but was helped by the cook of the royal family. The recipes according to which the traditional food is prepared at the castle are kept from Dr. Gabriela Duda, the mother of Prince Radu Duda and were revealed on the socialization page of the royal house.

"Gabriela" walnut cake

All products must have a room temperature. / The cake has 391 kcal for 100 g.

• 500 g of quality white flour

• 125 ml of sunflower oil

• peel of 1 lemon and 1 orange

Ingredients for the walnut filling:

• 500 g ground walnut kernels

• 3 small packets of vanilla sugar

Preparation:

- Heat a third of the milk and add 6 tablespoons of flour, chewing constantly, so as not to make lumps. Allow to cool.

- Dissolve the yeast in another third of lukewarm milk, adding a tablespoon of sugar.

- Mix both compositions until small air bubbles appear. It is left to grow.

- Beat the egg yolks with some of the powdered sugar.

- Boil the rest of the milk over low heat, adding the chopped vanilla stick and the rest of the sugar.

- In the milk with sugar and vanilla, slowly mix the beaten egg yolks, lemon and orange peel, a pinch of salt, raisins, as well as the first composition (milk, yeast, flour).

- Pour everything into the large bowl of flour, then knead well, adding the sunflower oil from time to time.

- The dough should stay overnight in the kitchen, at room temperature, to rise.

The next day the cake filling is prepared:

- Put the milk with the cocoa powder on low heat, stirring constantly, so as not to make lumps.

- Beat the egg whites with the powdered sugar and 3 sachets of vanilla sugar until a very thick meringue is obtained.

- Put together, in a large bowl, the walnut kernels, beaten egg whites, cocoa concentrate and orange peel and mix well with a spoon until the composition becomes homogeneous.

Preparing the cake:

- The dough is divided into two equal lumps. Spread the first half of the dough on a wooden bottom the dough sheet should be thin and stretched enough to include the composition with walnuts. Place half of the filling on the spread dough, smooth it with a spatula and roll until it takes the shape of a cylinder. Put it aside.

- Spread the second part of the dough and place the second half of the walnut filling on it, smoothing it with a spatula. It runs like a cylinder. Make sure that the edge of the dough sheet covers the walnut composition well.

- The two cylinders intertwine with each other, maneuvering easily so that the filling does not come out. It is placed in the shape of a cake, greased with butter and lined with baking paper. Over the cozonac dough, apply a glaze of 2 egg yolks, an egg white, 2 tablespoons of milk and a little sugar, using a brush.

- Bake the cake for 1 hour at 180 degrees, but it should be checked from time to time, because not all ovens bake identically.

- It's best to keep the cake in its baking tray overnight before placing it on a serving platter.

Easter ingredients:

• 3 small packets of vanilla sugar

• peel of 2 lemons and 2 oranges

• a cup of coffee with cream

• 150 g cherries or cherries preserved in sugar (optional)

• 1 egg to grease the easter before baking

The day before preparation:

Drain the cheese for 24 hours in a gauze placed on a layer of corn flour in a larger bowl.

The drained cheese is passed through a regular sieve, in order to be homogeneous and creamy. A metal spoon bottom can be used.

Rub the yolks well with powdered sugar and vanilla sugar until a creamy composition is obtained and the sugar has dissolved.

Mix the cheese, the beaten egg yolks, the lemon and orange peel, the raisins, the cream, the three tablespoons of flour.

The result must be a homogeneous composition, which has the appearance of a thick and velvety cream.

If you have cherries or cherries preserved in sugar, put them in the composition so that they are found in the cake on each slice.

Place the composition in a round baking dish, lined with baking paper, over which was placed a thin layer of cake dough, both on the bottom of the form and on its walls.

Grease the surface of the cake with egg mixed with a little milk, using a kitchen brush.

Bake for 1 hour at 160 degrees Celsius.

It is preferable for the Easter to remain in the form of baking overnight, and then to be placed on a plate.

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Ingredients Easter with cream

  • 300 grams of good quality flour with at least 10% protein content
  • 120 ml. milk with 3.5% fat
  • 3 yolks
  • 60 grams of sugar
  • 15 grams of fresh yeast
  • 1 pinch of salt
  • grated peel of a lemon
  • 1 tablespoon vanilla extract (or 1-2 sachets of vanilla sugar)
  • 60 grams of butter with 82% fat
  • 300 grams of thick cream with 25% fat
  • 3 large eggs
  • 100 grams of sugar
  • 50 grams of flour
  • 2 tablespoons vanilla extract
  • optional, other flavors to taste (rum, orange, etc.)

Easter with cream, video recipe

Easter with cream, step by step recipe, in text format

Dough

1. The basis for our Easter is a cake dough, so we will start by activating the yeast: rub the yeast in a bowl with 2 teaspoons of sugar (of the total amount), until it liquefies, dilute with lukewarm milk be neutral to the touch with the hand) and set aside.

2. In a bowl, rub the yolks with the salt then add the remaining amount of sugar and continue rubbing until well blended. Add the vanilla extract (or vanilla sugar), then dilute with the yeast milk. Melt the butter (to be barely warm, not hot) and mix with the other liquid ingredients.

3. Put the flour in a large bowl, add the grated lemon peel and mix. Make a hole in the middle and gradually incorporate the liquid ingredients, mixing with a spoon or mixer. Knead by hand (minimum 15 minutes) or with the robot (about 10 minutes) until you get a smooth dough, completely non-sticky.

4. Put the kneaded dough in a bowl greased with a little oil, cover with a damp napkin or cling film and let it rise in a warm place, away from drafts, until it doubles in volume.

Modeling

5. Turn the leavened dough over on the work surface greased with a thin film of oil, flatten it into a rectangle and divide it visually into 5, then we will cut twice a piece about a fifth and we will have another piece representing 3 fifths. Shape the two smaller pieces of dough into balls and set aside. The larger piece is divided into 3, from each resulting piece forming a long and smooth dough string, 70-80 cm. The three strings will be woven in three, like a mower, then the ends are joined and pressed well, obtaining a wreath.

6. Prepare a form with a diameter of 28 cm, lining it with baking paper. From one of the two dough balls (the larger one, possibly cut a little from the first one and stick to it), shape a dough disk that will sit at the base of the form. Place the wreath prepared in the previous step on top and glue well around it. Cover the form with a damp napkin and set aside, in a warm place, to rise the dough.

7. Cut the remaining dough ball in half, shape a long string from each piece and then bend each of the two strings in the middle and twist the loop twice. Place the two strings facing each other, as in the mirror and the free ends twist in turn, forming the cross.

Filling

8. For the filling, separate the eggs, rub the yolks with half the total amount of sugar until a cream is formed, then add the cream and mix well. Vanilla extract is also added. Separately, add a pinch of salt over the egg whites, whisk hard, then add the sugar and continue beating until the sugar is completely dissolved and a glossy meringue is obtained. Homogenize the meringue flour sprinkled all over the surface and with the yolk cream and sour cream that was previously aerated by adding two or three tablespoons of the amount of meringue.

Cooking

9. Preheat the oven to 180 degrees Celsius.

10. Beat the yolk to finish the dough with 1 tablespoon of water and grease the braided border of the dough well. Pour the filling into the middle of the form. It is possible that not all the filling will enter this phase, which will be voluminous due to the egg white foam. After 15 minutes in the oven, during which time the braided border will rise (increase), add the rest of the filling, working quickly, to the oven door. Bake the Easter egg at a medium height.

11. Meanwhile, the cross that I modeled earlier is placed on a tray covered with baking paper, greased well with beaten egg yolk and put in the oven, about 15 minutes after the form with Easter has already entered the oven. If I had put the cross of raw dough over the semi-fluid filling, it would have sunk into it, as happened here. That's why now I bake the cross separately, for about 10 minutes, then carefully transfer it over the filling that is already half-cooked, the cross being in turn semi-ripe, so easier. I work quickly, in the oven door, I grease the cross a little more with egg yolk, after I place it over the filling, which will be swollen like a soufflé in this phase, then I continue to bake the pasca for 20-25 minutes.

12. The total baking time for the Easter with cream is 45-50 minutes, until the filling is well cooked and the Easter is brown. Allow to cool well in the form, during this time the swollen filling will recover, it is natural for this to happen. Place the Easter on a plate and it can be served. It is incredibly fine and tasty, it does not have much dough, but only as much as is needed to support the fine and frothy cream of cream. Great appetite!


Easter ingredients without dough

for a removable ring shape with a diameter of 21 cm

  • 820 grams of cottage cheese
  • 4 large eggs
  • 150 grams of sugar
  • 100 grams of flour + 1 tablespoon of dried fruit (if you use them)
  • 150-250 grams of dried fruit (optional): I used 50 grams of raisins, 60 grams of mango, 60 grams of candied orange peel and 80 grams of pitted dates, cut into pieces
  • peeled from 2 organic lemons, only the yellow part, from the surface
  • 2 tablespoons vanilla extract / 2 sachets of vanilla sugar (I used 2 sachets of bourbon vanilla sugar)
  • 300 grams of whipped cream with 30% fat
  • a pinch of salt
  • butter for greased form
  • 1 tablespoon flour for wallpaper form

How to prepare Easter without dough

What kind of cheese do we use?

1. For the preparation of the Easter recipe without dough we can successfully use a homemade cottage cheese & # 8211 see the video recipe here. It is important to have a well drained whey cheese, not to be watery. It's just that, this time, I didn't have time (and no mood, not even so much milk) to make the cheese at home. I used three packets of Lidl cow's cheese in the 275-gram round packet, the one printed in red (which has more fat). Before starting the proper preparation of the dough-free Easter composition, I passed the cheese through a sieve to make sure it was fine, without large lumps. I collected it directly in the mixer bowl.

Preparing the dough composition without dough

2. Preparing the doughless dough composition is so simple and quick that the first thing to do is turn on the oven. We set the oven to 170 ° C, static, heat from above and below. Once I made sure that the cheese had a uniform texture, I added cream, vanilla and sugar to the bowl of the mixer. I have a mon

3. I mixed the ingredients in the bowl on high speed until they were perfectly homogenous. I continued to mix for 4-5 minutes, then I added the eggs, one at a time. After each egg added, I mixed well and did not add the next one until the previous one was incorporated.

4. I added the lemon peel and mixed the dough composition without dough until it was homogeneous. About 30 seconds are enough.

5. I added the flour (100 grams) to the bowl and mixed briefly a few times until it was incorporated. I then mixed at high speed for another 1-2 minutes, so that the flour homogenizes perfectly in the composition. Basically, at this moment the composition for Easter without dough is ready, we can bake it as it is, if we do not want to add dried fruit. I preferred to add them and described below how to proceed.

Preparation and addition of dried fruit in the composition

6. As already mentioned in the list of ingredients, the addition of dried fruit in Easter without dough is optional. I used 50 grams of raisins, 60 grams of mango, 60 grams of candied orange peel and 80 grams of pitted dates, cut into pieces. Yes, at the last minute I thought that another color would be interesting, so I added 1 tablespoon of dried chokeberry fruits. Below you can see the orange peel, the pieces of candied mango, the dates cut into pieces and the raisins, ready to be given through flour.

7. I divided 1 tablespoon of flour between the dried fruits and powdered them well before adding them to the composition. I took this precaution because I was afraid that they would all fall to the bottom during baking. I insisted especially with dates, very sticky. I gently homogenized the dried fruit in the composition, using a flexible spatula.

Easter without dough & # 8211 baking

8. To bake Easter without dough, I used a form of cake with removable walls, with a diameter of 21 centimeters. Before pouring the composition, I greased the form very well with butter and covered it with flour.

9. I poured the dough composition without dough into the shape and leveled it with the back of a spoon. I scraped with a flexible silicone spatula everything that adhered to the bowl, I didn't leave any composition behind!

10. In order not to have any unpleasant surprises and to somehow flow from the Easter composition in the oven, during baking, I placed the removable form on an oven tray. I baked the pasca in the preheated oven at 170 ° C, static baking mode, heat from above and below, at a medium height.

Details to follow

Depending on the characteristics of each oven, the baking time may differ. I baked it for exactly 1 hour. In the end, Easter should not be too reddish on the surface. If you want it to be perfectly white, you can cover it as soon as its edges start to lightly color with a damp and squeezed sheet of baking paper. When Easter is well cooked, if we tilt the shape slightly, it should have firm edges and a slightly trembling middle. The texture should be about a pudding. It is good to follow these guidelines to decide when to take the Easter cake out of the oven.

SERVE

I took the Easter cake out of the oven and let it cool well to room temperature. I then wrapped the form and put it in the fridge. As you can see in the picture above, when I took it out of the oven, it had grown about 1 centimeter taller than the shape. When it cools, however, it is left, it does not remain so high. It will still be very good looking and each slice will look like one of a good cake. When serving, the doughless dough should be cold from the fridge. It will be easily sliced ​​and the slices will have a very good hold.


Easter with chocolate and cake dough - Video Recipe

Because we are approaching the Easter holiday, today we brought a new specific recipe: Easter with chocolate and cake dough. Last year was the beginning of my attempts at traditional Easter recipes, from the one with the delicious filling and fluffy cake dough.

To be honest, as a child I didn't really go for it. I didn't like the idea of ​​eating & # 8222bread & # 8221 sweet and I always chose the cheese and raisin filling. Now, however, I have learned to appreciate sweet and fluffy dough much more. And I admit that I really like to play with the dough and mix it nicely. Did his grandparents like the same thing?

This year I also tried this Easter with chocolate and cake dough, for which I chose a special braid, which I know you liked a lot when you saw that I also used it for a homemade bread. It is very beautiful and special, and the realization is not complicated at all. In fact, it reminds me of the way I played with colored splints when I was a student, and how we girls braided different bracelets using our fingers. If I remember correctly, I also had a specific game, with colored threads, which I spun on my fingers and which was played somewhat in two (a kind of & # 8222elastic & # 8221 on the hands and & # 8222 on the move & # 8221).


Classic easter recipe. Easter with cake dough and raisin cheese.

No matter how many Easter recipes there are, the most common is the classic Easter recipe: Easter with cake dough and raisin cheese.

No matter how many Easter recipes there are, the most common is the classic Easter recipe: Easter with cake dough and raisin cake.

Ingredients for the Classic Easter Recipe

  • For the dough:
  • 400-450 g flour
  • 15 g of fresh yeast
  • 2 yolks
  • 175 ml milk
  • 125 g sugar
  • 3 sachets of vanilla sugar
  • 100 ml oil
  • 50 g butter
  • 40 ml vanilla essence
  • a little salt
  • For the filling:
  • 750 g fresh br & acircnză of cows
  • 150 g br & acircnză salted telemea
  • 100 g sm & acircnt & acircnă
  • 4 eggs (or two + the three remaining egg whites)
  • 100 g semolina
  • 100 g sugar
  • 3 sachets of vanilla sugar
  • 100 g raisins
  • grated peel from a blade
  • 4 ml vanilla essence
  • 1 egg yolk + 1/2 teaspoon milk, to grease the dough on top

Preparation for the classic Easter recipe

Squeeze the yeast into a bowl and rub it with a spoonful of sugar until it becomes fluid. Add a cup of warm milk and a tablespoon of flour and form the mayo that we let grow, covering the bowl with a towel.

Put the rest of the sugar in the hot milk and mix until the sugar melts.

Melt the butter and mix it with the oil.

We make a place in the middle of the flour in the bowl, where we start to put on the plate, add a little warm milk, on which we mix with a little flour to create a base, then the yolks rubbed with a pinch of salt, mix again, then pour from the mixture of oil and butter, and mayonnaise, which in the meantime has doubled in volume. Mix all these ingredients, add the flour from the edges and continue to add the milk, the oil and butter mixture, the essence and the vanilla sugar. Knead the dough, add it to the bowl, then on the floured work table, until it is well homogenized and no longer sticks to the dough. If you need more flour, we add more. Put the dough in a bowl, cover with a few towels and leave in a warm place, until it doubles in volume, between 45-60 minutes.

After the dough has developed enough, cover with 2/3 of it, the inner walls of the baking tin and its base and stretch the inner composition of the dough. Cover the baking tin and leave it in a warm place for another 15-20 minutes, then put it in the preheated oven, at 165 degrees, for 15 minutes.

Meanwhile, from the off dough, we make some braids with which to decorate the Easter cake on top.

Remove the Easter dough from the oven, place the breadcrumbs on the edges and in the middle, forming the cross, grease them with egg yolk diluted with milk and put the Easter egg in the oven again, until the dough on top browns and bakes. Let the pasca cool well so that we can portion it nicely, otherwise the br & acircnza will spread.

The remaining egg whites, from the dough and from the yolk with which the dough is greased, can be put in the cheese composition or can be used for other cakes.