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<p>Cum se face cozonacul de post cu umplutura de nuca. Fara lapte, fara oua, fara unt: Asa faci cel mai pufos cozonac de post!</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<h3>COZONAC de POST Ingrediente (pentru un cozonac)</h3>
<p>Ingrediente necesare pentru aluat:</p>
<p>1 kg faina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>150 g zahar</p>
<p>400 ml apa</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>200 ml ulei</p>
<p>1 lamaie si 1 portocala</p>
<p>1 plic praf de copt</p>
<p>25 g drojdie</p>
<p>1 lingurita sare</p>
<p>1 plic zahar vanilat</p>
<h3>Ingrediente necesare pentru umplutura:</h3>
<p>50 g faina</p>
<p>400 g nuca</p>
<p>cine doreste poate pune si stafide</p>
<p>1 lingura pudra de cacao</p>
<p>150 g zahar</p>
<p>Esenta de rom</p>
<p>1 praf de copt</p>
<p>1 canita apa</p>
<h3>COZONAC de POST. Mod de preparare</h3>
<p>Pentru aluat, cernem faina intr-un bol mai mare, adaugam praful de copt, sarea si amestecam bine. Intr-un bol mai mic, dizolvam drojdia in 300 ml apa calduta, adaugand si zaharul. Amestecam bine, pana la omogenizare dupa care adaugam faina cat sa obtinem o pasta cu o consistenta ca de smantana groasa.</p>
<p>Lasam pasta la loc cald pana isi dubleaza volumul initial. Separat, amestecam zeama si coaja de lamaie si de portocala cu apa.</p>
<p>In mijlocul fainii facem o adancitura unde turnam maiaua care si-a dublat volumul. Adaugam si apa, jumatate din cantitatea totala de ulei si framantam aluatul.</p>
<p>In timp ce framantam, adaugam treptat si faina. Trebuie sa framantam aluatul timp de 5-10 minute, timp in care incorporam treptat si restul de ulei. La final, aluatul trebuie sa se desprinda de pe peretii bolului.</p>
<p>Acoperim bolul cu un prosop curat de bucatarie si lasam aluatul sa creasca pana isi dubleaza volumul, intr-un loc cald si ferit de curent.</p>
<p><img class="alignnone size-full wp-image-21332" src="https://bucatarianoastra.online/wp-content/uploads/2023/03/aluat-cozonac.jpg" alt="" width="1082" height="653" /></p>
<p>Intre timp, pregatim si umplutura. Amestecam nuca macinata cu 1 lingura de pudra de cacao, cu praful de copt amestecat deja cu faina, cu zaharul, romul si apa, cat sa obtinem o pasta omogena.</p>
<p>Impartim aluatul dospit in 4 parti egale si intindem fiecare parte. Adaugam 1 /4 din cantitatea de umplutura peste aluat, intindem si rulam.</p>
<p>Procedam la fel si cu celelalte bucati de aluat. Impletim cate doua bucati rulate, astfel obtinand 2 cozonaci.</p>
<p>Tapetam 2 forme cu hartie de copt in care asezam cozonacii. Ii lasam deoparte, intr-un loc cald, sa mai creasca timp de 30 de minute.</p>
<p>Intre timp, preincalzim cuptorul la foc mediu. Dupa cele 30 de minute, dam tavile la cuptor pentru 40-45 de minute sau pana cozonacii devin aurii si trec si testul cu scobitoarea. Cand sunt gata, scoatem cozonacii din cuptor, ii stropim cu un pic de apa si-i acoperim cu un prosop curat de bucatarie, sa se fragezeasca.</p>

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