Home » ceva dulce/ sweets » Cozonac a la tanti Jana (in amintirea bunicii) / Sweet bread like grandma Jane’s (in her memory)

Cozonac a la tanti Jana (in amintirea bunicii) / Sweet bread like grandma Jane’s (in her memory)

Se spune ca cine face cozonaci chiar se pricepe. Eu zic altceva, cine face cozonaci, e norocos numai daca are ingrediente bune, proaspete si destul timp si forta fizica sa se “lupte” cu ei.

Pentru a nu lungi vorba, cum imi este obiceiul in mod normal, sa va prezint protagonistii:

  • 1 kg faina tip 000
  • 5 oua faine
  • 200 gr zahar
  • 200 gr grasime ( sau ulei, sau untura de la Ghita )
  • 50 gr drojdie ( sau tzaic )
  • esenta de rom
  • coaja rasa de lamaie
  • 400 ml lapte dulce
  • nuci date prin masina, cam cat un castron de ciorba
  • cacao
  • zahar ( dupa gust, pt umplutura)
  • esente ( tot pt umplutura )
  • si optional stafide, rahat, etc.

Inainte sa incepem procesul trebuie sa ne asiguram ca in seara de dinainte am dus toate ingredientele sus mentionate, precum si formele si recipientul in care “concepem” cozonacii, in aceeasi camera, incalzita. E foarte important sa fie toatela aceeasi temperatura.

Intr-un vas mare se pune faina cernuta si se face o gaura in mijloc. Intr-un ibric se pune laptele la incalzit, fara sa fiarba si se adauga peste el drojdia, o lingura de zahar si una de faina si se lasa la crescut in camera bine incalzita. Dupa ce a crescut putin, se toarna peste faina sus mentionata. Cam asa:

Image

Dupa cum se vede eu m-am incumetat la multi cozonaci si am triplat ingredientele sus mentionate.

Continuam cu adaugarea oualor intregi, a zaharului, un praf de sare ( ca sa ii dea gust ) si esentelor, printre care si coaja de lamaie. Se incepe marea framanteala ( nu stiu daca exista cuvantul asta sau l-am inventat eu acum ) si treptat, cat mai avem puteri se pune si grasimea. Se framanta cu simt de raspundere, si usor usor adaugam si restul de zahar( la o adica puteti indulci laptele cu zaharul si sa nu le adaugati separat ). Tot procesul de framantare dureaza pana la 1 ora, si credeti-ma ca e mai eficient decat o saptamana la sala caci trebuie framantat intr-un anume fel. Se ia aluat din partea recipinetului opusa tie si se aduce spre tine, cam cum ai impaturi o haina si apoi se ia la “box” cu pumnii. Daca ai mainile mici, cum sunt eu, se ia una bucata zdravana de sotz, si se pune la osandiri mari, ca sa-si spele pacatele de peste an! Coca se framanta pana nu se mai lipeste de degete si se ia in maini si se tranteste cu ura in recipient de la 50 cm inaltime.

Dupa ce-am framanta monstrul, cu ultimele puteri si rasuflari, se pune la odihnit, acoperit cu un servet din carpa si se lasa vreo 2 ore in camera bine incalzita, dar bine. La revenire, monstrul se va fi transformat deja si arata cam asa:

Image

Si acum luam formele de cozonac, la mangaiem cu ulei si le pudram frumos cu faina si incepem asezarea. Se ia din aluat o parte cam cat o minge de oina si se intinde pe masa. Peste el se pune din belsug nuca mai devreme macinata si amestecata cu zahar, cacao si esente si se ruleaza. Doua astfel de rulouri se pun in forma la un capat si de celalalt capat se impletesc.

Cuptorul trebuie sa fie incins, dar nu ne grabim sa bagam formele imediat ce le-am umplut, le mai lasam putin la odihnit pe masa, le ungem cu ou batut si presaram peste ele zahar tos.

io vosita 012

Coptul per pereche tine cam 30 de minute, dupa primele 20 ar fi fain din partea voastra sa ii intoarceti cu celalalt capat spre voi ca sa fie copti uniform.

Si la final, gospodina noastra razboinica se poate mandri cu niste “susoi” frumosi ca cei de mai jos:

Image

Pofta mare, daca mai e cazul …

English version:

In Romania they say that those who know how to bake these cakes, really knows what they are doing and only experienced housewives manage to get them right. Other say this home baked sweet bread is not that complicated and a real chef should never low his level by baking them. I say that who makes these cakes, it’s either very lucky or they just have quality ingredients,  to bake a cozonac takes physical strength to “fight” the dough as it needs to be knead many times. This traditional Romanian cookie is similar to the Italian Panettone and we bake it for holidays.

The ingredients are:

2lg of flour type
5 eggs
half a lb of sugar
half a lb of fat (you can use oil, but in Romania, there is a tradition to use lard)
50 g yeast
rum essence
lemon zest
400 ml fresh milk
nuts to fill about a bowl of soup
cocoa
sugar (for the dough and for stuffing as well)
optional raisins, Turkish delight, chocolate and other stuffing ideas

Before we start we need to ensure that the evening before the baking all  ingredients are brought in the same room, to have the same temperature as this detail is very important. In a large bowl,  you place the sifted flour and make a hole in the middle. In a pot put the milk to be heated without boiling it and add the yeast,  some sugar and a tablespoon of flour and let it rise in well-heated room. After rising slightly, pour  it over flour and start the kneading. You continue by adding whole eggs, sugar, a pinch of salt (to give it taste) and essences, including lemon zest. You have to knead it gradually,  and then you add the fat. Knead it seriously, and make sure you added all ingredients. All the kneading process needs to take up to 1 hour or at least 30 minutes, and believe me it’s more efficient than a week at the gym.

The kneading needs to be made in a specific way, by taking the dough from your opposite side of the bowl and bring it towards you,  how you would fold a cloth. If you have small hands, like me, as you husband or brother or father to help out, as you need a stronger hand. Knead until the dough will no longer sticks to  your fingers and then start slamming it to the bowl. In my photos you can see how big it has to be, depending on how much ingredients you use, but not as big as mine because I used 3 times the quantity of the ingredients.

After you finish kneading you put to it rest, covered with a fabric kitchen napkin for about 2 hours and leave it in the well heated room. It will be 2 times bigger after this.
Then you can take the special cake trays which you anoint with some sunflower oil and dust them with flour or just with baking paper. Take some dough the size of 2 baseball balls and lay them on your table.  You stretch them by hand and you lay over them the ground nuts mixed with rum, sugar and cocoa and raisins, if you use them. You then roll it and you take two of these rolls and blend them then set them into the tray.

The oven should be hot, but when introducing the trays into it, you leave the temperature to about 180 Celsius degrees, a medium heat level. The trays have to rest on the counter top for 15 minutes before putting them into the oven and over the rolls you brush some beaten eggs and sugar to brown them when cooked.
To check if they are baked, you take a toothpick and sting them. If its not sticking then it’s baked and you can take them out of the oven.

You can serve them hot or cold next to a nice cup of mulled wine and cinnamon of hot chocolate.

4 thoughts on “Cozonac a la tanti Jana (in amintirea bunicii) / Sweet bread like grandma Jane’s (in her memory)

  1. Pingback: Cum m-am jucat de Craciun / Christmas passed playing « Amintiri din Bucatarie

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