#cozonac #cozonactraditional #cozonaclarobot Hello, dears! As you have rightly asked me for the recipe for Traditional Cozonac in the easy version, kneaded in a food processor, today, around the holidays, I come to your aid! The video is a little longer because I wanted to explain everything in as much detail as possible, step by step, yessssss the recipe is very, very simple!!! I hope it is useful to you and that you enjoy the success!!! I kiss and hug you and I am waiting with great love and impatience for your pictures on my Facebook and Instagram social media pages, or if you post them on your profile, don't forget to tag me! If you liked the recipe, a Like and a Share with your friends would be of great help to me! Thank you and I wish you Blessed and Peaceful Holidays with your loved ones! Be happy!!! Below I leave you links to my social media accounts, as well as the list of ingredients and other useful information! _______________________________ Like ???? Comment ???? Share ↪ Subscribe ???? Follow me on social media: Follow me on social media: Follow me on social media: ???? Youtube ???? Subscribe ✅???? / @lafloryinbucatarie ???? Facebook ???? Like ???? / lafloryinbucatarie ???? Instagram ???? Follow me ✔ https://instagram.com/la_flory_in_buc... _______________________________ ???? Ingredients ???? For the dough 1 kg flour 250 gr sugar 500 ml lukewarm milk 32 gr vanilla sugar 14 gr dry yeast 16 gr rum-flavored sugar 1 tbsp rum essence 5 egg yolks 1 tbsp salt 200 gr melted and cooled butter zest of one lemon Filling 50-70 gr pure cocoa 150-200 gr raisins 300 gr chopped walnuts 200 gr shit 1 egg for greasing the cakes poppy seeds ????Mayaua it is made from 3-4 tablespoons of flour, dry yeast and a little of the milk already dissolved with sugar. Let it activate for 15-20 minutes. ????Let the dough rise for 1 hour and 30 minutes. After putting the cakes in the molds, let it rise for 40-45 minutes. ????Tray dimensions: 30x11x7 cm ????Bake at 170ºC with 4D ventilation or at 180ºC top and bottom heat for 45 minutes or until the toothpick test passes. ______________________________ ???????? ☆ Romanian Easter & Christmas Traditional Sweet Bread ☆???????? ???????? Ingredients ???????? For the dough 1 kg flour 250 gr sugar 500 ml lukewarm milk 32 gr vanilla sugar 14 gr dry yeast 16 gr of rum-flavored sugar 1 tsp rum essence 5 egg yolks 1 tsp of salt 200 gr melted and cooled butter zest from a lemon Filling 50-70 gr pure cocoa 150-200 gr raisins 300 gr chopped walnuts 200 gr Turkish delight 1 egg to grease the cozonacs poppy seeds ????The leaven is made from 3-4 tablespoons of flour, dry yeast and a little milk already dissolved with sugar. Leave to activate for 15-20 minutes. ????Leave the dough to rise for 1 hour and 30 minutes. After putting the cozonacs in the molds, leave them to rise for another 40-45 minutes. ????Tray dimensions: 30x11x7 cm ????Bake at 170ºC with ventilation 4D air or at 180ºC heat up and down for 45 minutes or until it passes the toothpick test. _______________________________ ???????? ☆ Brioche / Traditional Romanian Sweet Pan for Navidad o Pascua ☆???????? ???????? Ingredients ???????? Para la masa 1 kg harina 250 gr azúcar 500 ml leche tibia 32 gr azúcar vanillado 14 gr levadura seca 16 gr azúcar con sabor a rum 1 tsp essence of rum 5 egg yolks 1 tsp de salt 200 gr mantequilla deretida y enfriada ralladura de un lemon Relleno 50-70 gr of pure cocoa 150-200 gr of raisins 300 gr of chopped nuts 200 gr of Turkish delights 1 egg for butter los cozonacs semillas de amapola ????El prefermento is made with 3-4 cucharadas of flour, with dry yeast and a little milk and dissolved with sugar. Already an actuary of 15 to 20 minutes. ????Deje que la masa suba durante 1 hora y 30 minutos. Después de poner los cozonacs en los moldes, dejelos reposar durante otros 40-45 minutos. ????Dimensions bandeja 30x11x7 cm ????Hover at 170ºC with 4D ventilation or 180ºC calentar arriba y abajo durante 45 minutos o hasta que passe la prueba del palillo. _______________________________ ???????????????????????????? Wish Background by Kevin MacLeod Link: https://incompetech.filmmusic.io/song... License: https://filmmusic.io/standard-license