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<p>Aluatul este untos, dar datorita smantanii se dovedeste neobisnuit. Cozonacul este usor umed, cu o aroma si un gust cremos placut. Reteta este simpla, astfel incat toata lumea il poate face.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Cozonacul va iesi din prima, chiar daca „nu sunteti prieteni” cu produse de patiserie. Aluatul este moale, luxuriant si foarte gustos.</p>
<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>faina &#8211; 325-350 g</p>
<p>lapte &#8211; 150 ml</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>oua -1 buc.</p>
<p>unt &#8211; 30 g</p>
<p>zahar &#8211; 40 g</p>
<p>zahar vanilat &#8211; 8 g</p>
<p>smantana cu un continut de grasime de 20-25% &#8211; 50 g</p>
<p>sare &#8211; 1/2 lingurita.</p>
<p>drojdie uscata &#8211; 5 g sau drojdie proaspata- 15 g</p>
<p>stafide, mac dupa gust</p>
<p><img class="alignnone size-full wp-image-26250" src="https://bucatarianoastra.online/wp-content/uploads/2021/01/cozonac.png" alt="" width="1024" height="1536" /></p>
<p>In plus, un ou si o lingura de lapte pentru a unge tortul.</p>
<p>Forma cu diametrul de 23-24 cm</p>
<p>Se dizolva drojdia in lapte cald. Intr-un castron mare, combinati oul, zaharul si zaharul vanilat. Se amesteca intr-o spuma.</p>
<p>Apoi turnati amestecul de drojdie si amestecati pana cand zaharul este complet dizolvat. Adaugati smantana si amestecati din nou.</p>
<p>In doi sau trei pasi adaugati faina si sare. Framantati aluatul cu o lingura de lemn si apoi cu mainile.</p>
<p>Aluatul ar trebui sa devina moale si lipicios. Apoi amestecati treptat untul moale (bucata cu bucata) in aluat.</p>
<p>Framantati pana se omogenizeaza. Pentru a framanta aluatul va dura aproximativ 20 de minute.</p>
<p>Ungeti un vas cu ulei de floarea soarelui, transferati aluatul, acoperiti cu folie alimentara. Se lasa la temperatura camerei timp de 1,5 ore.</p>
<p>Impartiti aluatul finit in doua jumatati. Rotunjiti fiecare parte, acoperiti si lasati sa se odihneasca 15 minute.</p>
<p>Rulati apoi fiecare parte intr-un strat subtire, presarati masa cu faina. Puneti stafide pe o margine, ciupiti marginile si rasuciti-o intr-o impletitura stransa si neteda.</p>
<p><img class="alignnone wp-image-14015" src="https://bucatarianoastra.online/wp-content/uploads/2021/01/cozonac1.jpg" alt="" width="538" height="300" /></p>
<p>Ambele impletituri sunt intinse pe masa, lungimea fiecaruia este de aproximativ 50-55 cm. Faceti o rola (foto). Ungeti forma cu ulei de floarea-soarelui si transferati cozonacul. Se acopera formularul cu folie alimentara, se lasa 1 ora.</p>
<p><img class="alignnone wp-image-14014" src="https://bucatarianoastra.online/wp-content/uploads/2021/01/cozonac.jpg" alt="" width="538" height="299" /></p>
<p>Inainte de coacere, bateti oul cu lapte, ungeti cozonacul si presarati generos seminte de mac.</p>
<p>Coaceti tortul la 190 de grade timp de 40 de minute. Pre-incalziti cuptorul.</p>

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