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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>lapte &#8211; 400 ml</p>
<p>drojdie proaspata &#8211; 40 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>ulei de floarea soarelui &#8211; 50 ml</p>
<p>zahar &#8211; 1 lingura</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>sare &#8211; 1 praf</p>
<p>oua &#8211; 2 buc</p>
<p>faina simpla &#8211; 800 g</p>
<p>Mod de preparare:</p>
<p>Se toarna laptele in bol si se zdrobeste drojdia in el.</p>
<p>Se presara cu zahar si se amesteca pentru a dizolva drojdia si zaharul.</p>
<p>Apoi turnati aproximativ jumatate din cantitatea de faina simpla in amestec si amestecati-o in masa cu un tel pentru a crea un aluat mai subtire.</p>
<p>Adaugati ulei de floarea soarelui si doua oua batute si amestecati totul bine.</p>
<p>Apoi adaugati faina neteda ramasa si framantati aluatul gros si lipicios.</p>
<p>Incepeti sa framantati aluatul cu o lingura sau alt instrument adecvat si adaugati treptat mai multa faina.</p>
<p>Ar trebui sa obtineti o consistenta densa si nelipicioasa.</p>
<p>Se presara apoi aluatul cu putina faina, se acopera vasul cu o carpa curata sau o folie si se lasa la crescut la loc cald pana isi dubleaza volumul, ceea ce va dura aproximativ o ora.</p>
<p>Rulati aluatul dospit pe un blat cu faina.</p>
<p>Se presara cu putina faina si se framanta putin cu mana pentru a obtine o consistenta flexibila si nelipicioasa.</p>
<p>Formati-o intr-o paine rotunda si intindeti-o intr-o foaie de aproximativ 1 cm grosime.</p>
<p>Folosind un pahar, cana sau alta forma rotunda, taiati rotile din aluat.</p>
<p>Strangeti aluatul ramas dupa taiere, refaceti-l intr-o bila si rulati-l la fel.</p>
<p>Asezati rotile de aluat pe o tava, acoperiti-le cu o carpa si lasati-le sa se odihneasca si sa creasca 20 de minute.</p>
<p>Pregatiti o oala cu un strat mare de ulei si incalziti-o pe o plita.</p>
<p>Cand uleiul este foarte incins si gogosile sunt dospite, puneti-le cu grija in ulei, acoperiti-le cu un capac si prajiti-le cateva minute pana ce partea de jos devine aurie si gogosile se umfla.</p>
<p>Apoi intoarceti-le cu atentie cu o lingura astfel incat partea superioara sa fie aurie si continuati sa prajiti, de data aceasta fara capac.</p>
<p>Scoateti gogosile finite din ulei si lasati-le sa picure pe o farfurie tapetata cu mai multe straturi de prosoape de hartie.</p>
<p>Daca doriti, le puteti umple acum cu gem de fructe, crema sau alta umplutura preferata.</p>
<p>Se ingramadesc suprafata gogosilor cu zahar pudra si se servesc.</p>
<p>Sa aveti pofta!</p>

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