{"id":51837,"date":"2025-12-15T08:45:31","date_gmt":"2025-12-15T08:45:31","guid":{"rendered":"https:\/\/247stiri.ro\/index.php\/2025\/12\/15\/cozonac-cu-miez-de-nuca-cacao-si-rahat-reteta-gospodinelor-din-moldova-veche-de-peste-100-de-ani-perfecta-pentru-mesele-de-sarbatori\/"},"modified":"2025-12-15T08:45:31","modified_gmt":"2025-12-15T08:45:31","slug":"cozonac-cu-miez-de-nuca-cacao-si-rahat-reteta-gospodinelor-din-moldova-veche-de-peste-100-de-ani-perfecta-pentru-mesele-de-sarbatori","status":"publish","type":"post","link":"https:\/\/247stiri.ro\/index.php\/2025\/12\/15\/cozonac-cu-miez-de-nuca-cacao-si-rahat-reteta-gospodinelor-din-moldova-veche-de-peste-100-de-ani-perfecta-pentru-mesele-de-sarbatori\/","title":{"rendered":"Cozonac cu miez de nuc\u0103, cacao \u0219i rahat. Re\u021beta gospodinelor din Moldova veche de peste 100 de ani, perfect\u0103 pentru mesele de s\u0103rb\u0103tori"},"content":{"rendered":"<p>Ast\u0103zi, \u00ee\u021bi propunem o re\u021bet\u0103 veche de peste 100 de ani pe care gospodinele din Molodova o respect\u0103 cu sfin\u021benie. Secretul l-am aflat de la Ecaterina Hulea, o iubitoare de folclor \u015fi tradi\u0163ii, fosta educatoare a satului Odaia Manolachi, jude\u0163ul Gala\u0163i. De\u0219i re\u021beta este laborioas\u0103 \u0219i mig\u0103loas\u0103, \u00een fiecare an gospodina prepar\u0103 deliciosul <a href=\"https:\/\/www.realitatea.net\/stiri\/actual\/cozonac-cu-fanta-reteta-de-post-pe-care-o-sa-o-adori-e-curcubeu-pe-cerul-gurii_693700459a2e3301195a79b2\" target=\"_blank\">cozonac <\/a>cu umplutur\u0103 bogat\u0103 de miez de nuc\u0103, cacao \u015fi rahat. \u00a0<\/p>\n<p>\u201eEu prepar cozonacul dup\u0103 o re\u0163et\u0103 foarte veche, de peste 100 de ani. Am g\u0103sit\u0103 acum mul\u021bi ani \u00eentr-o carte de bucate foarte veche. Gospodinele trebuie s\u0103 \u0219tie c\u0103 este mai mig\u0103loas\u0103, dar cozonacul este foarte bun. Este un deliciu, o pr\u0103jitur\u0103\u201d, spune Ecaterina Hulea.<\/p>\n<p>Pentru un kilogram de cozonac este nevoie de 600 de grame de f\u0103in\u0103, 40 grame de drojdie de bere, 200 grame de zah\u0103r, 200 ml de lapte, patru g\u0103lb\u0103neu\u015fi, 50 ml ulei, 60 grame unt, coaj\u0103 de l\u0103m\u00e2ie, esen\u0163\u0103 de rom (2-3 ml), 30 grame stafide, 150 grame miez de nuc\u0103, zah\u0103r vanilat, cinci grame sare \u015fi un g\u0103lbenu\u015f pentru uns.\u00a0<\/p>\n<p>G\u0103lbenu\u015furile se amestec\u0103 cu sarea \u015fi se \u0163in la cald (temperaturi moderate). Stafidele se cur\u0103\u0163\u0103 de codi\u0163e, se spal\u0103 \u015fi se las\u0103 se usuce.<\/p>\n<p>Miezul de nuc\u0103 se alege de impurit\u0103\u0163i \u015fi se zdrobe\u015fte cu sucitorul.<\/p>\n<p>Drojdia se amestec\u0103 cu 10 grame zah\u0103r p\u00e2n\u0103 se ob\u0163ine o compozi\u0163ie fluid\u0103, dup\u0103 care se dizolv\u0103 \u00een 75 ml lapte cald, ad\u0103ug\u00e2nd treptat 100 de grame de f\u0103in\u0103.<\/p>\n<p>Se ob\u0163ine astfel maiaua peste care se pudreaz\u0103 f\u0103in\u0103 \u015fi se las\u0103 la dospit la o temperatur\u0103 de circa 35-40 grade Celsius, p\u00e2n\u0103 \u00ee\u015fi m\u0103re\u015fte volumul de 2-3 ori.<\/p>\n<p>\u00cen laptele fierbinte (70 ml) se adaug\u0103 treptat f\u0103ina (40 de grame), amestec\u00e2nd continuu pentru a nu se forma cocoloa\u015fe.<\/p>\n<p>Compozi\u0163ia ob\u0163inut\u0103 se las\u0103 s\u0103 se r\u0103ceasc\u0103 p\u00e2n\u0103 la temperatura de 30-40 de grade Celsius.\u00a0<\/p>\n<p>Separat, \u00een laptele cald se dizolv\u0103 zah\u0103rul, se adaug\u0103 g\u0103lbenu\u015furile, coaja de l\u0103m\u00e2ie, esen\u0163a de rom, zah\u0103rul vanilat \u015fi se amestec\u0103 p\u00e2n\u0103 la omogenizare.<\/p>\n<p>Se amestec\u0103 cu maia \u015fi compozi\u0163ia op\u0103rit\u0103, ad\u0103ug\u00e2nd treptat 450 de grame de f\u0103in\u0103 \u015fi gr\u0103simea (untul \u015fi uleiul), \u00eenc\u0103lzit\u0103 la temperatura de 35-40 grade Celsius, stafidele, miezul de nuc\u0103, \u015fi se fr\u0103m\u00e2nt\u0103 p\u00e2n\u0103 apar la suprafa\u0163\u0103 bule de aer, iar aluatul se desprinde de pe pere\u0163ii vasului.<\/p>\n<p>\u201eSe fr\u0103m\u00e2nt\u0103 cozonacul foarte bine, foarte bine, \u00een jur de o or\u0103. Se las\u0103 50-60 de minute s\u0103 creasc\u0103, dar \u00een acest timp se mai fr\u0103m\u00e2nt\u0103 de dou\u0103, trei ori, aduc\u00e2nd aluatul de la margini c\u0103tre interior\u201d, spune gospodina.<\/p>\n<p>Dup\u0103 ce a dospit aluatul, se por\u0163ioneaz\u0103 \u00een una sau dou\u0103 bile egale, fiecare bil\u0103 de aluat se \u00eemparte \u00een dou\u0103 buc\u0103\u0163i care se modeleaz\u0103 pe o plan\u015fet\u0103 uns\u0103 cu ulei, \u00een rulouri de lungimea formelor, cu diametru de 5-6 cm, care apoi se \u00eempletesc \u00een dou\u0103 \u015fi se a\u015faz\u0103 \u00een formele unse cu unt \u015fi tapetate cu zah\u0103r.<\/p>\n<p>Rulourile \u00eempletite se a\u015faz\u0103 \u00een tav\u0103 \u015fi se las\u0103 la cald s\u0103 creasc\u0103. C\u00e2nd cozonacii au crescut se ung la suprafa\u0163\u0103 cu g\u0103lbenu\u015f \u015fi se introduc \u00een cuptor pentru coacere, potrivit <a href=\"https:\/\/adevarul.ro\/\" target=\"_blank\">Adevarul.\u00a0<\/a><\/p>\n<p>La \u00eenceput se coc la o temperatur\u0103 mic\u0103, 10-15 minute, pentru a permite cre\u015fterea cozonacului, apoi la o temperatur\u0103 mai ridicat\u0103, pentru a se realiza rumenirea suprafe\u0163elor. Dup\u0103 care se reduce din temperatur\u0103 pentru a se realiza coacerea uniform\u0103. Se coc timp de 45-50 de minute. Poft\u0103 bun\u0103!<\/p>\n<p>\u00a0<\/p>","protected":false},"excerpt":{"rendered":"<p>Ast\u0103zi, \u00ee\u021bi propunem o re\u021bet\u0103 veche de peste 100 de ani pe care gospodinele din&hellip;<\/p>\n","protected":false},"author":0,"featured_media":51825,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-51837","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actual"],"_links":{"self":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/posts\/51837","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/comments?post=51837"}],"version-history":[{"count":0,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/posts\/51837\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/media\/51825"}],"wp:attachment":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/media?parent=51837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/categories?post=51837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/tags?post=51837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}