Cozonac impletit, fara niciun fel de umplutura. Se face foarte usor

<p>Ingrediente&colon;<&sol;p>&NewLine;<p>Maia&colon;<&sol;p>&NewLine;<p>lapte caldut &&num;8211&semi; 100 ml<&sol;p>&NewLine;<p>faina simpla &&num;8211&semi; 40 g<&sol;p>&NewLine;<p>zahar &&num;8211&semi; 20 g<&sol;p>&NewLine;<p>drojdie proaspata &&num;8211&semi; 15 g<&sol;p>&NewLine;<p>Aluat&colon;<&sol;p>&NewLine;<p>faina simpla &&num;8211&semi; 460 g<&sol;p>&NewLine;<p>lapte fierbinte &&num;8211&semi; 150 ml<&sol;p>&NewLine;<p>zahar &&num;8211&semi; 130 g<&sol;p>&NewLine;<p>unt &&num;8211&semi; 100 g<&sol;p>&NewLine;<p>galbenusuri de ou &&num;8211&semi; 6 buc<&sol;p>&NewLine;<p>oua &&num;8211&semi; 1 buc<&sol;p>&NewLine;<p>sare &&num;8211&semi; 1 varf<&sol;p>&NewLine;<p>Mod de preparare&colon;<&sol;p>&NewLine;<p>Incepeti prin turnarea a 125 de grame de faina simpla intr-un castron si turnarea laptelui fierbinte peste el&period;<&sol;p>&NewLine;<p>Apoi amestecati bine&comma; acoperiti cu folie alimentara si puneti-l deoparte&period;<&sol;p>&NewLine;<p>Acum pregatiti drojdia&period;<&sol;p>&NewLine;<p>Se toarna 40 de grame de faina intr-un castron&comma; se adauga drojdie proaspata zdrobita&comma; zahar si se toarna lapte caldut&period;<&sol;p>&NewLine;<p>Conectati bine cu o lingura si lasati-o sa se umfle timp de aproximativ 15 minute&period;<&sol;p>&NewLine;<p>In faza urmatoare&comma; intr-un bol mic bateti galbenusurile impreuna cu zaharul in spuma&period;<&sol;p>&NewLine;<p>Apoi turnati acest amestec in baza aluatului &lpar;lapte fierbinte cu faina&rpar;&period;<&sol;p>&NewLine;<p>Cerneti si restul de faina simpla &lpar;335 g&rpar;&comma; adaugati sarea&comma; aluatul si in final untul inmuiat in portii&period;<&sol;p>&NewLine;<p>Faceti un aluat moale&comma; antiaderent&comma; cu mainile sau cu ajutorul unui robot de bucatarie&period;<&sol;p>&NewLine;<p>Acoperiti-l cu o carpa si lasati sa creasca intr-un loc cald timp de aproximativ doua ore&period;<&sol;p>&NewLine;<p>Cand aluatul creste bine&comma; scoateti-l pe un sucitor cu faina&comma; mai lucrati putin si impartiti-l in patru bucati egale&period;<&sol;p>&NewLine;<p>Rulati role din ele&period; Apoi incepeti sa le impletiti in sensul acelor de ceasornic pentru a crea un fel de paine tricotata&period;<&sol;p>&NewLine;<p><img class&equals;"alignnone wp-image-15702" src&equals;"https&colon;&sol;&sol;bucatarianoastra&period;online&sol;wp-content&sol;uploads&sol;2021&sol;05&sol;paine&period;jpg" alt&equals;"" width&equals;"716" height&equals;"360" &sol;><&sol;p>&NewLine;<p>Lasati aluatul sa creasca sub un prosop pentru inca doua ore&period;<&sol;p>&NewLine;<p>In cele din urma&comma; intindeti chifla cu un ou batut&comma; puneti-o intr-un vas de copt cu hartie de copt si coaceti timp de 40 pana la 50 de minute la 180 ° C&period;<&sol;p>&NewLine;<p>Dupa racire&comma; serviti o prajitura feliata cu gem si o ceasca de cafea&period;<&sol;p>&NewLine;<p>Sa aveti pofta&excl;<&sol;p>&NewLine;<div class&equals;"0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index&equals;"3" style&equals;"float&colon; none&semi; margin&colon;10px 0 10px 0&semi; text-align&colon;center&semi;">&NewLine; &NewLine; &NewLine;<div data-type&equals;"&lowbar;mgwidget" data-widget-id&equals;"1258117"> &NewLine;<&sol;div> &NewLine;<script>&lpar;function&lpar;w&comma;q&rpar;&lbrace;w&lbrack;q&rsqb;&equals;w&lbrack;q&rsqb;&vert;&vert;&lbrack;&rsqb;&semi;w&lbrack;q&rsqb;&period;push&lpar;&lbrack;"&lowbar;mgc&period;load"&rsqb;&rpar;&rcub;&rpar;&lpar;window&comma;"&lowbar;mgq"&rpar;&semi; &NewLine;<&sol;script> &NewLine;&NewLine;<&sol;div>&NewLine;&NewLine;<div style&equals;"font-size&colon; 0px&semi; height&colon; 0px&semi; line-height&colon; 0px&semi; margin&colon; 0&semi; padding&colon; 0&semi; clear&colon; both&semi;"><&sol;div><&sol;p>

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