<p>Ingrediente:</p>
<p>500 g faina</p>
<p>150 ml lapte</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>20 g zahar</p>
<p>1 pliculet drojdie uscata</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>3 galbenusuri</p>
<p>25 g unt</p>
<p>120 g ricotta</p>
<p>1 varf de sare</p>
<p>ulei de prajit</p>
<p>zahar pudra/zahar vanilat/zahar cu scortisoara pentru decor</p>
<p>Mod de preparare:</p>
<p>Scoateti toate ingredientele din frigider si lasati-le la temperatura camerei cel putin 1 ora (toate trebuie sa fie la aceeasi temperatura pentru ca aluatul sa creasca repede si bine).</p>
<p>Puneti laptele caldut, zaharul si drojdia intr-un castron.</p>
<p>Se amesteca cu mana si se lasa deoparte 5 minute.</p>
<p>Intr-un alt bol, cerne faina, adaugati galbenusurile, ricotta, untul topit si un praf de sare.</p>
<p>Se amesteca, se adauga drojdia si se face un aluat neted, care se lasa la crescut aproximativ 1 ora.</p>
<p>Daca doriti ca aluatul sa creasca mai repede, il puteti pune intr-un al doilea castron si il puteti umple cu apa calda.</p>
<p>In acest fel aluatul va ramane cald si procesul de crestere va merge mai repede.</p>
<p>Separati bucatile mai mici de aluat si faceti rulouri cu mainile.</p>
<p><img class="alignnone size-full wp-image-20565" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/gogosi.jpg" alt="" width="885" height="585" /></p>
<p>Indoiti rulada in jumatate si impletiti.</p>
<p><img class="alignnone wp-image-20566" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/aluat-7.jpg" alt="" width="887" height="592" /></p>
<p>Se prajesc in ulei incins pana devin aurii, apoi se aseaza pe un prosop de hartie.</p>
<p><img class="alignnone wp-image-20567" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/ulei-4.jpg" alt="" width="887" height="599" /></p>
<p>Apoi rulati in zahar pudra, zahar cu scortisoara si zahar vanilat (sau amestecati toate tipurile si veti avea o combinatie a acestor trei zaharuri).</p>
<p><img class="alignnone wp-image-20568" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/zahar-1.jpg" alt="" width="888" height="499" /></p>
<p> ;</p>
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