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<p>Pentru gatit, aveti nevoie de urmatoarele ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>&#8211; lapte cald, 100 ml;</p>
<p>&#8211; zahar, 200 g;</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>&#8211; drojdie proaspata, 25 g sau uscata 8 g;</p>
<p>&#8211; galbenusuri, 3 buc;</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>&#8211; smantana grasa, 200 g;</p>
<p>&#8211; unt, 80 g;</p>
<p>&#8211; faina, 570 g;</p>
<p>&#8211; sare si esenta dupa gust;</p>
<p>&#8211; coaja de portocala, stafide si nuci, fructe confiate si coniac dupa gust si dorinta.</p>
<p>Procesul de gatit:</p>
<p>Diluam drojdia, o lingura de zahar, 3 linguri de faina in lapte cald si framantam. Acoperiti si lasati 10-15 minute amestecul acoperit sa se umfle.</p>
<p><img class="alignnone wp-image-12957" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/fig1.jpg" alt="" width="558" height="355" /></p>
<p>Sfat: pentru prajituri este mai bine sa folositi drojdie proaspata &#8211; aluatul este mai bun si mai pufos. De asemenea, toate produsele ar trebui sa fie la temperatura camerei, altfel aluatul nu se va coace uniform si nu va creste.</p>
<p>Pentru coacere, amestecati galbenusurile si zaharul, zaharul vanilat, sarea si bateti timp de 4 minute pana cand sunt pufoase si isi schimba culoarea (sa fie mai deschise).</p>
<p>Adaugati smantana si coaja de portocala daca doriti, framantati.</p>
<p>Adaugati 2 linguri de alcool &#8211; de asemenea, optional.</p>
<p>Se amesteca aluatul cu drojdia dospita si se framanta cu un mixer.</p>
<p>Cerneti faina si turnati in masa, framantati aluatul lipicios si gros. Se toarna faina treptat si se framanta cu o spatula.</p>
<p>Aluatul va fi apos, se acopera cu folie si se lasa intr-un loc cald timp de 1 ora.</p>
<p><img class="alignnone wp-image-12958" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/fig2.jpg" alt="" width="569" height="363" /></p>
<p>Presara masa cu faina, intinde aluatul si framanta.</p>
<p><img class="alignnone wp-image-12959" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/fig3.jpg" alt="" width="566" height="316" /></p>
<p>Adaugati untul inmuiat in aluat si framantati bine pana se omogenizeaza.</p>
<p><img class="alignnone wp-image-12963" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/fig4.jpg" alt="" width="567" height="390" /></p>
<p>Acoperiti si lasati 1 ora.</p>
<p>Se amesteca fructe uscate, fructe confiate, stafide, nuci etc. in aluat.</p>
<p><img class="alignnone wp-image-12960" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/fig5.jpg" alt="" width="573" height="321" /></p>
<p>Sfat : totate fructele uscate se pot pune la inmuiat in suc de portocale, esenta de rom sau alcool, apoi se scurg si se adauga la amestec.</p>
<p>Asezam aluatul in forme si lasam 1 ora intr-un loc cald.</p>
<p><img class="alignnone wp-image-12961" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/fig6.jpg" alt="" width="576" height="295" /></p>
<p>Coacem la 180 de grade pentru aproximativ 40 de minute.</p>
<p><img class="alignnone wp-image-12962" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/fig7.jpg" alt="" width="582" height="430" /></p>
<p>Pentru decor se pune glazura sau se presara cu zahar pudra.</p>
<p>Sfat : nu deschideti cuptorul in primele 20 de minute, altfel blaturile vor cadea. Daca blatul este foarte rumenit, acoperiti cu folie dupa 25 de minute.</p>

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