Cozonac cu caramel / Caramel sweet bread

Noi facem mereu de sarbatori cozonac, de cand avea Ilinca 9 luni, e singura mancare traditionala pe care o facem, pentru ca mergem mai mult prin vizite. De Craciunul acesta am incercat o noua varianta, care a iesit SU-PER! Cozonac cu caramel. Eu sunt mare fana caramel si aveam o conserva de lapte condensat care mi-a facut cu ochiul. Cozonacul a iesit foarte gustos, aromat si consistent! :) V-am mai spus ca mie nu imi plac cozonacii super pufosi si aerati ca vata de zahar? :))

Ingrediente (2 buc):

• 600g faina alba
• 200ml lapte integral
• 100g unt 82%
• 1 plic de drojdie uscata (10g)
• 200g zahar brun melasa (acesta e genial)
• 20 pic Green Sugar caramel
• 4 oua
• 2 lgt extract de vanilie
• 2 lg esenta de rom
• 1/2 lgt sare
• 1 galbenus (pentru uns)
• fulgi de migdale (pt topping)

Umplutura:

• 1 conserva de lapte condensat (410g)
• 10 pic Green Sugar caramel
• 30g unt 82%
• 2 lg zahar brun melasa
• 150g alune de padure/nuci
• 100g stafide
• 50g fulgi de migdale
• 1 lgt esenta de rom

Intr-un bol mare inmuiem drojdia in laptele caldut (calai, nu fierbinte), o lingura de zahar si 2 de faina si lasam amestecul 10-15 min, sa se umfle si sa faca bule. Separat mixam ouale cu zaharul, Green sugar Caramel si, tot separat, topim untul.

• 

• 

• 

• 

• 

• 

Incepem sa adaugam faina peste amestecul de drojdie, putin cate putin. Framantand bine (manual sau folosind robotul cu carlig pentru aluat), adaugand alternativ si ouale mixate cu zaharul si untul topit si racit. La final adaugam si coaja de lamaie, vanilia si romul.

• 

• 

• 

• 

• 

• 

Framantam aluatul bine de tot pana devine moale si elastic (aprox 7-8 min cu robotul sau 15 manual). Facem o bila din aluat, il punem intr-un bol mare uns cu ulei si il lasam aprox 1h 30min – 2h la crescut, pana isi dubleaza dimensiunea.

Pentru caramel punem pe foc intr-o craticioara laptele condensat, picaturile de Green Sugar caramel, untul si zaharul brun. Amestecam constant timp de aprox 20 de min, pana caramelul devine ca o sarlota si se desprinde usor de pe marginile craticioarei.

• 

• 

• 

• 

• 

• 

Umplutura se face amestecand caramelul racit cu alunele tocate si stafidele inmuiate in esenta de rom. Impartim aluatul in 2, il intindem intr-un dreptunghi si intindem umplutura. Ii rulam si ii punem in tavile de cozonac.

• 

• 

• 

• 

• 

• 

Ii mai lasam 30 de min la temperatura camerei. Ii ungem cu galbenus si presaram fulgi de migdale deasupra, apoi ii coacem aprox 45 de min la 170C, pana trec testul scobitorii si se rrrrumenesc frumos :) Eu ii tai calzi, stiu ca nu e recomandat, dar nu am rabdare, da? sa nu avem discutii :)) Pofta mare si CRACIUN FERICIT!

• 

• 

• 

• 

• 

• 

ENGLISH VERSION

We always make sweet bread for the holidays, ever since Ilinca was 9 months old, that’s the only traditional meal we prepare, because we go visiting a lot. This Christmas I tried a super new recipe: Caramel sweet bread. I am big caramel fan and I had a can of condensed milk so this recipe seemed a great idea :) The sweet bread came out so tasty, filing and delicious, I am sure I’ve told you before I don’t like super fluffy sweet bread that’s like cotton candy? :))

Ingredients (2 pcs):

• 600 g plain flour
• 200 ml full fat milk
• 100 g 82% fat butter
• 1 sachet of dry yeast (10g)
• 200 g brown molasses sugar
• 20 drops stevia caramel
• 4 eggs
• 2 tsp vanilla extract
• 2 tsp rum essence
• 1/2 tsp salt
• 1 egg yolk (for greasing)
• almond flakes (for the topping)

Filling:

• 410 g condensed milk
• 10 drops caramel stevia
• 30g 82% fat butter
• 2 tbsp brown molasses sugar
• 150 g hazelnuts/walnuts
• 100 g raisins
• 50 g almond flakes
• 1 tsp rum essence

In a large bowl mix the lukewarm milk, 1 tablespoon sugar and 2 tablespoons flour. Let it sit for 10-15 min, until foamy and bubbly. Separately whisk the egg and sugar. Melt the butter.

Start to add the flour over the yeast mixture, little by little. Knead well using a stand mixer (hook attachment ) or manually, alternatively adding the melted and chilled butter and egg mixture. In the end ad the grated lemon zest, vanilla and rum.

Knead well until the dough is smooth and elastic (approx 7-8 min with a stand mixer or 15 min manually). Place the dough in a bowl greased with oil, wrap in clingfilm and let it rise in a warm place for about 1h 30 min – 2 hours.

For the caramel heat in a saucepan the condensed milk, brown sugar, stevia and butter. Mix continuously for about 20 min, until the caramel become thick and is slides easily from the sides of tha pan.

Make the filling by mixing te chilled caramel, ground hazelnuts and raisins soaked in rum. Divide the dough in 2, roll into rectangular shapes, ad the filling and roll. Transfer them to the sweet bread pans.

Let them rise 30 more min, then grease with egg yolk, spread almond flakes on top and bake at 170C for about 45 min, until they are lovely golden brown and a skewer inserted in the center comes out clean. I cut them hot, because patience is not my strong spot, ok? Don’t judge! :)) MERRY CHRISTMAS!