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<p>Aceste gogosi sunt bine cunoscute in tarile cehe sub numele de harul lui Dumnezeu, sunt delicatese traditionale crocante prajite care au fost coapte in mod traditional de Pasti de cateva secole. Astazi, insa, va vom prezenta o reteta usor diferita, dar in multe privinte foarte asemanatoare.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>Faina &#8211; 250 g</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 varf</p>
<p>Rachiu &#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>Drojdie uscata &#8211; 1 lingurita</p>
<p>Unt &#8211; 50 g</p>
<p>Zahar pudra &#8211; Dupa gust</p>
<p>Zahar &#8211; 50 g</p>
<p>Galbenusuri &#8211; 4 buc</p>
<p>Frisca- 1 lingura</p>
<p>Lapte &#8211; 50 ml</p>
<p>Ulei pentru prajit &#8211; dupa cum este necesar</p>
<p>Mod de preparare:</p>
<p>Se toarna lapte cald in castron (atentie, nu trebuie sa fie fierbinte).</p>
<p>Se adauga doua lingurite de zahar si se toarna drojdia uscata in amestec.</p>
<p>Se amesteca usor si se lasa sa stea o vreme.</p>
<p>Intr-un castron separat, amestecati faina cu cantitatea ramasa de zahar masurat si adaugati, de asemenea, un varf de sare.</p>
<p>Atingeti langa cele patru oua si separati galbenusurile de albusuri.</p>
<p>Pastrati albusurile pentru utilizare viitoare si adaugati galbenusurile intr-un castron cu faina.</p>
<p>Adaugati si o lingura de coniac, o lingura de smantana si adaugati drojdia finita.</p>
<p>Amestecati toate ingredientele in aluat.</p>
<p><img class="alignnone wp-image-14933" src="https://bucatarianoastra.online/wp-content/uploads/2021/03/1-2.jpg" alt="" width="694" height="344" /></p>
<p>Topiti untul intr-o cratita sau cuptor cu microunde si adaugati-l in aluat la sfarsitul framantarii si re-framantati, astfel incat aluatul sa absoarba tot untul.</p>
<p><img class="alignnone wp-image-14934" src="https://bucatarianoastra.online/wp-content/uploads/2021/03/2-2.jpg" alt="" width="699" height="313" /></p>
<p>Acoperiti aluatul astfel preparat intr-un castron cu un prosop de bumbac si lasati-l sa stea si sa creasca aproximativ o jumatate de ora.</p>
<p>Presarati suprafata de lucru cu faina si intindeti aluatul.</p>
<p>Apoi, intindeti o foaie cu o grosime de aproximativ jumatate de centimetru.</p>
<p>Incercati sa pastrati forma dreptunghiulara cat mai mult posibil.</p>
<p>Apoi impartiti acest dreptunghi mare in multe dreptunghiuri mici, de preferinta folosind un feliator de pizza.</p>
<p>Acesta este cel mai usor lucru de facut. Apoi faceti o crestatura longitudinala in mijlocul fiecaruia.</p>
<p>Apoi treceti toate marginile dreptunghiului prin aceasta crestatura pentru a crea un fel de panglica.</p>
<p>Dupa ce ati procesat toate dreptunghiurile in acest fel, pregatiti o tigaie cu un strat suficient de ulei pentru aragaz si incalziti-o corespunzator.</p>
<p>Apoi prajiti toate impletiturile pregatite in ulei pana cand sunt rumenite frumos.</p>
<p>Transferati gogosile prajite intr-o tava tapetata cu servetele de hartie pentru a absorbi excesul de ulei si, in final, presarati-le bogat cu zahar pudra.</p>
<p>Pofta buna!</p>

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