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Cake dessert without kneading with walnuts, raisins and shit

Cake dessert without kneading with walnuts, raisins and shit

Leave at room temperature a few hours before eggs, yeast, flour.

The raisins with rum essence and hot water are left to soak in time, then we take them out and squeeze them.

Prepare the mayonnaise in a bowl of yeast rubbed with sugar, warm milk and flour and let it rise for about 15 minutes. Mine went for a walk in the bowl)))).

Sift the flour 3 times and put it in a deep bowl. We make a hole in the middle of it in which we put mayonnaise, sugar, powdered sugar with rum flavor, yolks, grated lemon peel, vanilla and hot milk. Sprinkle a little salt and mix everything. We also add sour cream. Then gradually add the oil and cooled melted butter. Knead until you get an elastic dough. Put the dough in a bowl, sprinkle a little flour on top, cover with a towel and leave in a warm place (near the stove with one eye on), about an hour until the dough rises.

Meanwhile, prepare the filling. We mix the hot milk with the cocoa. Mix the egg whites with a pinch of salt until they harden, then add the powdered sugar and the rum-flavored sugar. Add in the beaten egg whites, cocoa prepared with milk, then walnuts, raisins and shit and mix the composition.

Divide the dough into as many parts as you want to distribute in trays (I got 4 cakes but now it depends on how we assemble them)

Spread the sheets with the rolling pin and put the filling. We run according to preferences. Put in trays (lined with baking paper) and leave to rise for another 30 minutes in a warm place. Then grease the cakes with beaten egg mixed with vanilla sugar and put in the preheated oven, on the right heat 170 degrees, about 50 minutes, until nicely browned. A few minutes before it is ready, take it out and grease it with beaten egg and then sprinkle sugar on top and put it in the oven. Remove the cozonacs and cover them with a towel. After about half an hour we take them out of the form and put them on a grill, covering them with a towel. We cut when they are completely cooled. Store tightly wrapped in kitchen towels in a bag.

Cozonac without kneading

Cozonac without kneading from: flour, yeast, sugar, eggs, butter, oil, milk, lemon, orange, cocoa, walnut, shit, raisins, rum essence, salt, vanilla sugar.


  • 1 kg of flour type 000
  • 42 g fresh yeast
  • 400 g sugar
  • 5 eggs + one to grease the cozonacs
  • 100 g butter 80% fat
  • 5 tablespoons oil
  • 400 ml of warm milk
  • grated peel of a lemon and an orange
  • 4 tablespoons cocoa
  • 400 g chopped walnuts
  • 8-10 pieces of colored shit
  • 2 tablespoons raisins
  • an ampoule of rum essence
  • a pinch of salt
  • a sachet of vanilla sugar to sprinkle over the cozonacs

Method of preparation:

All ingredients are brought to room temperature a few hours before the cakes are prepared. The eggs separate. Beat the egg whites with half the amount of sugar and mix together with the walnuts and cocoa for the filling.

Sift the flour into a bowl. For the dough, put the yeast with lukewarm milk and two tablespoons of sugar to leaven in a dough made in flour.

Melt the butter and allow to cool. After the yeast has risen, add the yolks, remaining sugar, flavorings, a pinch of salt, oil and lukewarm melted butter.

Mix until all the flour is incorporated and an elastic dough is obtained, not very thick. Be careful, do not knead at all, just mix the ingredients.

Cover and leave to warm for an hour. Then, with your hands greased with oil, divide the dough into 4, forming spheres that stretch into a sheet and fill with the composition of nuts, sprinkle the raisins, shit cut into pieces, then roll.

To obtain a good-looking and large cake, two rolls are woven, then placed in a well-greased tray and lined with flour.

Repeat the operation with the second cake. Then allow to rise at room temperature for another hour. After the time has elapsed, grease with beaten egg, sprinkle with vanilla sugar, then place in a well-heated oven at 180 ° C for 35-50 minutes.

The technology for obtaining the product "Cake with walnuts and shit"

Cozonac is a product with a long history. In its simplest form it denotes a sweet baked dough made of flour sweetened with sugar or honey, mixed with eggs and often, but not necessarily, with milk and fat. Its characteristic is the porous texture, which is due to the loosening produced by the yeasts during the technological process.

The technology for preparing leavened dough is a complex of operations, which can be compressed or expanded depending on the method used: direct or indirect.

The ritual of baking cakes is one of the most pleasant moments related to the Holidays. Romanians have always been attached through myths and tradition to the simple and essential elements of life.

Cozonac is actually a compliment to wheat. Bread and all its forms symbolize in our ancient traditions an important sacrifice to the spirit of wheat.
That is why the preserved or modernized custom of baking cozonacs, although it has lost its ritual significance, is kept as a form of celebration. Romanian tradition says that if you have cake on the table it means that you are celebrating.

Co z onacul is a leavened dough product, which is sold by the kilogram and served as a dessert, cut into thin slices or for breakfast.

The use of yeast as a means of loosening imposes the following conditions on the dough:

- not to contain too much sugar and fat that would block the activity of yeast cells

- to have the capacity to retain within efficient limits a part of the formed gases (CO2) to print the desired porosity

- to be consistent to soft, with sufficient elasticity, to include a quantity of gas that stops the volume by 25-100%.

Another characteristic of these doughs is the fact that many eggs are used, correlated with the concomitant reduction of the addition of liquids (milk or water). The large addition of eggs and fats leads to soft doughs. For this reason, it is recommended that these doughs rise only in proportion of 3/4.

The cake with walnuts and shit is a special product from leavened dough, obtained from: flour, water, yeast, salt, sugar, fats, milk, eggs, flavors, nuts, shit, etc.

The cake with walnuts and shit is based on dough in combination with the filling of walnuts and shit, which increases the nutritional value of the cake. The high content of flour and fats, give the cake a slower digestibility and use according to the energy needs of the consumer's body.



Eggs Salt Salt Milk Flour Yeast Flavors Fats Filling

Preparation of raw and auxiliary materials Preparation

Dosing of raw and auxiliary materials

(eggs, salt) May ferment

Adding the subject Division

Heating (27 - 30 C) Predospire



Manufacturing recipe for 10 kg of product

Raw and auxiliary materials


To make the product you need a series of raw materials and materials that have the following functions:

- sources of nutrients (carbohydrates, lipids, proteins, vitamins, enzymes, etc.)

- The auxiliary raw materials have the role of imprinting on the finished product a series of sensory characteristics, such as aroma, color, product structure, surface condition, etc.

Wheat flour is the basic raw material used to make the product, having the following features:

- smell and taste the flours must be pleasant and specific, without foreign smells and tastes or without mineral impurities

- the color of the flour directly influencing the color of the product, it is recommended to check it before being used in its realization

- the acidity and humidity must be specific to the standardized quality conditions for the respective type of flour.

The sugar it is presented in powder form (flour sugar) and in small crystals (caster sugar).

Good quality sugar is white, has no foreign taste and smell, is soluble in water and forms colorless, clear and sediment-free solutions. In order to be stored, the sugar must be dry, non-sticky and free of impurities.

Food fats are raw materials that contribute to the fragility and improvement of the taste of the finished product. Animal and vegetable fats can be used. Due to economic factors and their implications on the health of consumers, animal fats were gradually abandoned, being preferred today especially those of vegetable origin, by which they mean oil and margarine.

eggs used as an addition to the dough to improve the nutritional value and color of the product, which acquires a yellow hue in the core.

The milk it is used to improve the nutritional value, taste and aroma of the product. Milk can be liquid, pasteurized, concentrated by evaporating some of the water, or powdered milk.

yeast it must be fresh, so as not to affect the leavening time of the dough.

Flavoring materials are ingredients that are used to give pleasant, appetizing smells and tastes.

The salt has an important role in making the dough. The overall quality of the product is improved by adding a small amount of salt.

Shit it is used to give a pleasant appearance and taste. It is prepared by cutting into smaller pieces.

Walnut kernel it is very rich in fats and proteins, and the minerals and vitamins in group B contained recommend it as a complex food.

The walnut kernel is chosen from impurities and ground so that it can be incorporated into the filling.

The technology for preparing leavened dough is a complex of operations, which can be compressed or expanded depending on the method used: direct or indirect.

Direct method involves the concomitant mixing of all the components provided in the recipe, fermentation mat. For the preparation of preparations with high porosity, it is necessary to use a larger amount of yeast compared to the same product prepared in the same quantity, but by the indirect method.

It has the advantage that it shortens the technological process, but also the disadvantage that it requires an extra amount of yeast, imprinting on the preparation a more accentuated smell and taste of alcohol and lower porosity.


Indirect method is the most used in pastry and involves a larger number of operations, performed in the order indicated and involves several operations:

Kneading maya: the sugar is dissolved in warm milk and combined with the yeast fluidized with sugar, until homogenous. Add the flour, continuing the homogenization until obtaining a dough of reduced consistency (which creates a favorable environment for the rapid development of the yeasts, in view of the dough fermentation process).

Mayan fermentation: the obtained mayonnaise is sprinkled with flour on the surface and left to ferment, at a temperature of 27-30 C, until it increases in volume.

After fermenting for about 2 hours, when the acidity reaches 3-4 degrees, and when lightly pressed, the surface is lowered a little and then slowly returns, the mayo is considered matured and the dough is prepared.

Soda preparation: eggs are mixed with salt to fix the dye pigment. Let stand 10-15 minutes.

Add sugar, flavors, thin with milk and heat to C.

Kneading the dough : fermented mayonnaise is mixed with soda until smooth. The flour is then gradually incorporated, continuing the manual or mechanized kneading (agitator) until the dough is homogenous.

Gradually add the oil (margarine) brought to a temperature of C, continuing to knead for 12-30 minutes.

Add the beaten egg whites with some of the sugar provided in the recipe, to give it a higher porosity.

Stir it is done with the help mixer(Annex 1) used to homogenize and knead the dough for the cake.

Operating mode: trolley vat 1 is coupled to the mixer on the pedestal for fixing the vat 6. The vat is fixed with an obstacle 3. Using the lever 5 the kneading arm 4 is lowered and the dough components are mixed due to the complex movement of the kneading arm, which rotates in around its own axis, but also inside the tank, and the movement of the tank in a horizontal plane.

After the end of the kneading, the drive system 2 is disconnected, the mixing arm is raised and the dough tank is unlocked and transported by pushing in the fermentation room.

Dough fermentation: is made at C Fermentation ensures the porosity of the dough and the improvement of the taste.

After about 35 minutes, the dough is refracted and further subjected to fermentation for 15-30 minutes, until it loosens well and the acidity reaches 2.5-3.5 degrees.

Filling: the ground walnuts are mixed with the sugar, powdered milk, essences and water, accompanied by the shit cut into pieces.

Dough processing it takes place after the fermentation has entered the final stage and the dough has increased its volume 2-3 times.

First, the dough is divided into pieces of mass corresponding to the weight of the finished product. Each piece thus obtained is shaped in the form of a rectangular sheet over which the filling is spread. Roll it into a stick and place it with your wrist down in the tray. The ratio between dough and filling is: 70% dough and 30% filling.

In all processing operations, so that the dough does not stick to the hands or the work table, oil is used, and the baking forms are greased, lined on the bottom with parchment paper.

The dough forms are passed to the final leavening for 40-50 minutes. The final fermentation (fermentation) is done in the leavener, having as basic purpose, the loosening of the dough pieces by the accumulation of carbon dioxide resulting from the alcoholic fermentation produced by the yeasts.

The mobile host (Annex 2) consists of a metal frame lined with planks or plywood, provided in front with a roll of cloth that is pulled after filling with dough. The cabinet has detachable boards inside (panacoades), and for handling it is provided with four wheels, two for movement and two for guidance.

Operating mode: The dough pieces are placed in the leavener with the wrist down at a distance of 4-5 cm between them in order to avoid sticking after the increase in volume, the placement being made starting with the bottom panacode. The order of placement is also the order to remove the leavening pieces after leavening, to be placed in the oven. This type of leavener has 16 panacoes, mounted two by eight in rows, placing for leavening on each panacode a variable number of pieces of dough, depending on their shape. The mobile cabinets are kept in the work spaces or are introduced in fermentation chambers that can be provided with air conditioning devices.

After leavening, the cozonacs are greased with egg and sprinkled with caster sugar.

cooking it is made for 45-50 minutes in pastry ovens, at a temperature of 200-220 C.

cooking it is done with the help tunnel type oven with electric heating (Annex 3).

Operating mode: adjust the thermostat to the desired operating temperature. By this, automatically, when the oven reaches the desired temperature, the current is interrupted, the contact being restored when the temperature drops one degree below the desired temperature. Due to the fact that the oven is very well insulated, practically, the electricity consumption is very low. For this reason, it is recommended that the oven doors be opened for a very short time, when introducing new products, for baking.

This type of oven has specific heating of the hearth with the help of electric heating elements mounted on the width of the baking chamber at the top and bottom of the hearth.

Analogous to the flue gas heating channels from the tunnel kiln, the electric heating elements are distributed on baking areas according to the technological needs of the baking process. The electrically heated tunnel oven has a metal housing and thermal insulation.

After baking, the cozonacs are removed from the trays and left to cool for at least one hour.

Cooling it is made on wooden grills in rooms with a temperature of 18 C, aiming to ensure a temperature that allows the consumption of the product and the exact establishment of the weight.

packing the product is made manually or mechanized, the latter process requiring special machines, which eliminate the large volume of work required for packaging. For better preservation, it is recommended to pack in waxed or parchment paper.

storage it is made in clean, dry warehouses, protected from moisture, foreign odors and with a temperature of 18 C.


I invite you to view this recipe, I also recommend other cake recipes on the blog: "ROSENKRANZ" COZONAC, SHIT COZONAC (OF BURNT DOUGH), COFFEE WITH ROSE.

INGREDIENT: It took: 1 kg of flour
5 yolks
200 g sugar
135 g melted butter
3 tablespoons oil
200 ml milk for mayonnaise
300 ml of kneaded milk
grated peel of 2 lemons
3 tablespoons rum
42 g fresh yeast

Filling: 300 g ground walnuts
4 tablespoons cocoa
5 egg whites
150 g sugar

Prepare the mayonnaise from 200 ml of warm milk in which we crumble the yeast. Leave in a warm place until it starts to bubble.
In a kitchen bowl put flour mixed with sugar and make a hole in the middle. Add the rest of the warm milk, grated lemon peel, melted butter and oil, rum, egg yolks and mayonnaise. Mix the ingredients until the mixture is compact. If it sticks and you think it is too soft, sprinkle a little flour on the edge, mix and you will see that the dough starts to stick, at the end resulting in a dough like the one in the photo:

The dough is elastic and should not be kneaded, only incorporate the ingredients. Cover the basin with a towel and leave to rise in a warm place for an hour.

In the meantime we are preparing filling. Beat the egg whites hard with a pinch of salt. Add the sugar and continue beating until the mixture is shiny and the sugar crystals are no longer felt. Add ground walnuts and cocoa, mix and set aside.

After the dough has risen, divide it into two or three depending on the size of the cake forms. If the cake shapes are classic, you get two cakes of 1 kg each. My shapes are bought from Slovakia, they are wider and quite small, so I divided the dough into three equal parts.
On the work table greased with plenty of oil, we spread each piece of dough as long and thin as possible, taking into account the width of the shape used. Spread the filling on the dough with a knife, in a thin layer and not pressing too hard not to break the dough.

Roll the dough as tight as we can and place the roll obtained in the shape of a cake lined with baking paper.

Cover the forms with a clean kitchen towel and leave to dry for another hour. Before putting the cakes in the oven, grease them with beaten egg and sprinkle them with granulated sugar.

Put the cozonacs in the preheated oven at 180 & # 176C. Since I sprinkled the cozonacs with granulated sugar, I covered them with baking paper from the beginning so that the sugar would not burn. Leave the cozonacs in the oven until they brown nicely on top. I can't recommend an approximate period of time because it depends on the size and shape used, as well as the type of oven. In the original recipe it said something like 50 minutes. The first time I made this recipe, I was learning, I was stressed, I was worried about something else and when the 50 minutes were over, it seemed to me that they were baked and I turned off the stove. The cakes were not baked, the dough inside was raw and ended up in the basket. The large number of comments made me ambitious and I repeated the recipe. too many had tried it and said it was ok. For fear of the cakes being unripe inside again (the first time I split the dough in two and put it in two Ikea shapes), I used these smaller shapes and the result pleased me, indeed the recipe is super good, you have to only a little attention focused on cakes and not on other activities as in my first experience. Here is what resulted after baking:

They are especially fluffy and good. making this recipe I wonder why I still work so hard on kneaded cakes ??

The filling is absolutely insane, it has an intense taste of nuts and cocoa. Writing the recipe, I feel like going to grab some cakes. so the craving that came to me.

Method of preparation

Sift the flour, put it in a bowl.

In another bowl put the warm milk as summer water, yeast, sugar, salt and mix, then pour over the flour, add the yolks, essence, lemon peel, melted butter at room temperature and mix with a spatula until obtain a homogeneous dough. Put a film of cellophane over the dough and refrigerate for about 12 hours. Take the dough out of the fridge and divide it into four equal pieces, make four sheets on the work table.

Grease each sheet with a tablespoon of rose petals rubbed with sugar and lemon salt. I have had them since last year, I prepared them and put them in the fridge, they keep the same as on the first day when I put them and the aroma is special. Put dry mixture of ground walnut, cocoa, vanilla flavored powdered sugar, pieces of shit, roll the sheet and intertwine in two with another sheet filled and rolled in the same way. Grease the cakes with beaten egg yolk with a little sugar and sprinkle with poppy seeds, put them in trays in which baking paper was placed and put them in the preheated oven, on the right heat for about an hour. When they are red, they are taken out and left to cool, only after that they are cut into slices.

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Fluffy CAKE WITH WALNUT AND COCOA WITHOUT KNIFE, picture 2. Which are spread in the shape of a sheet and filled with walnut filling and then rolled. Although this recipe contains the same ingredients as the one for the normal cake, instead of. Cake with walnuts and raisins without kneading. Try now the fastest cake recipe without kneading ️ Tips and secrets for a.

The recommended amount of nuts.

Ingredients for the cake recipe without kneading shit:

  • 500 gr flour
  • 150 gr sugar
  • 250 ml of warm milk
  • 3 yolks
  • 50 gr butter
  • 50 ml oil
  • 25 gr of fresh yeast
  • 1 tablespoon rum (or vanilla) essence
  • lemon and orange peel
  • 1 teaspoon salt
  • bullshit
  • raisins
  • orange peel from jam (optional)
  • sugar and sesame sprinkle on top (optional)

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Atat de simplu de preparat si atat de delicios, incat ar fi mare pacat sa nu incerce chiar si cei care nu au rabdare, sau nu vor sa piarda timp, cu framantatul aluatului, sa faca un cozonac de sarbatori.

(pentru 2 cozonaci)

3 eggs
350 g sugar
500 ml lapte caldut – spre cald (nu fierbinte!)
50 g of fresh yeast
1 kg faina (este posibil sa mai adaugati inca 50-100 g daca este prea lipicios)
200 ml oil
1 vial of vanilla essence
1 lingurita rom
coaja rasa de la 1 portocala

For the filling:
500 g nuca macinata
1 tablespoon cocoa
3 linguri zahar pudra vanilat

Pentru inceput punem intr-un bol drojdia cu putin zahar si lapte cald si lasam cateva minute sa dospeasca. Vom mixa ouale cu zaharul, adaugam laptele cald, apoi incorporam drojdia. Amestecam putin, astfel incat sa se omogenizeze compozitia si lasam totul sa ” macereze” timp de 5-8 ore.

Dupa acest interval incorporam faina si uleiul, adaugam mirodeniile si framantam aluatul putin. Daca aluatul este lipicios, mai adaugam faina, treptat, cate 50 g.

Impartim aluatul in doua parti egale, il intindem pe un blat de lucru uns cu ulei, apoi presaram nuca amestecata cu cacao si zahar pudra.

Dam drumul la cuptor sa se incalzeasca la 180°C. Rulam aluatul cu nuca, strangem la capete astfel incat sa iasa umplutura si lasam inca 15-20 de minute cozonacul sa creasca in tava. Dupa acest interval dam tavile la cuptor pentru 50-60 de minute la 180°C – facem proba cu scobitoarea (care este defapt un bat de lemn pentru grill). Dupa 30 minute de coacere acoperim cozonacii cu hartie de copt, sa nu capete culoare prea inchisa. Cu 2 minute inainte sa ii scoatem definitiv din cuptor ii ungem cu un ou batut si presaram zahar, apoi ii lasam in cuptor neacoperiti.