Traditional recipes

Cozonac to Rosenkrantz

Cozonac to Rosenkrantz

- caramelize 10 tablespoons of sugar and line with this caramel a pan with a diameter of 24 cm and set it aside

- Dissolve the yeast in a little warm milk and 3 tablespoons of sugar and leave to rise for 15 minutes

- in a kneading bowl we put sifted flour over which we add mayonnaise, eggs, milk in which 3 tablespoons of sugar, a little salt, essences and lemon peel have been dissolved and knead approx. 15 minutes (I only kneaded for 5 minutes because the baby cried)

- do not leave to rise but spread a rectangular sheet that is greased with butter mixed with 6 tablespoons of sugar, then sprinkle with walnuts and press well with the palm to stick to the butter well

- roll and cut into 6-7 pieces

- place the dough pieces in the caramel pan with the cut side up and leave to rise for 1 hour

- Bake in a preheated oven at 180 degrees for 40-45 minutes

- the cake is turned over on a plate as soon as I took it out of the oven because otherwise the caramel hardens and sticks to the pan

- it is served with great appetite ..... in our country it was like that ....!


Video: Cozonac Rosenkranz - Retete Gourmandine (December 2021).