Cozonac fara zahar / Sugar free sweet bread

Tot in cadrul campaniei #NostalgieFaraZahar am pregatit si cel mai pufos si gustos cozonac fara zahar :) Cozonacul e tot unul din acele dulciuri pregatite de aceasta data de cealalta bunica a mea. Cand eram mica si facea cozonac, se parfuma intreaga casa si parca mirosea a sarbatoare si iubire. Asa ca prima data cand am facut si eu cozonac a fost la primul Paste al Ilincai, pentru ca imi doream sa creasca si ea cu acest parfum de sarbatori in casa :)

Ingrediente:

• 500-600g faina pt cozonac
• 1 pliculet de drojdie (10g)
• 250ml lapte gras
• 125g unt 80%
• 3 galbenusuri
• 150g Edulcorem Stevia 1:2
• coaja rasa de la 1 lamaie
• 2 lgt extract de vanilie
• 2 lgt esenta de rom
• 1 praf de sare

Umplutura:

• 300g nuci romanesti
• 3 albusuri
• 3 lg cacao
• 3 lg crema de ciocolata fara zahar
• 80g Edulcorem Stevia 1:2
• 100g stafide
• 1 galbenus pentru uns

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Mod de preparare:

In putina apa calduta dizolvam drojdia, 1 lingura de faina si amestecam bine, lasand amestecul intr-un loc cald 15 min. Separat incalzim laptele si indulcitorul in intr-un ibric pana se dizolva indulcitorul, adaugam apoi untul.

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Folosind un mixer cu bol si carligul pentru aluat, incepem sa framantam si sa adaugam peste amestecul de drojdie urmatoarele, alternativ: faina, galbenusurile si amestecul lichid ( lapte+unt+indulcitor). Framantam bine, adaugam si vanilia, romul, coaja rasa de lamaie, un praf de sare.

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Cand aluatul e neted si elastic, il punem intr-un bol uns cu ulei, il acoperim cu folie si il lasam la dospit timp de minim 2 ore. Pentru umplutura batem albusurile cu indulcitorul, adaugam pudra de cacao, crema de ciocolata, nucile macinate si stafidele.

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Impartim aluatul in 2, intindem fiecare bucata, adaugam umplutura si rulam cei 2 cozonaci. Ii transferam usor in tavi de cozonac, ii ungem cu galbenus si mai presaram putin Edulcorem deasupra. Ii coacem in cuptorul preincalzit la 170C timp de 1 ora, sau pana trec testul scobitorii. Cu ventilatia pornita in ultimele minute, pentru a se rumeni. Pofta mare! :)

Edulcorem STEVIA este noua mea iubire: un indulcitor 100% natural din Stevia Rebaudiana si Eritritol, cu ZERO calorii și ZERO indice glicemic. Este stabil termic, NU are gust amarui, ca alti indulcitori iar alt lucru foarte tare este ca are un excelent raport calitate-pret, fiind creat tocmai pentru cei care au restrictii alimentare (diabeticii de exemplu), dar isi doresc dulciuri sanatoase la pret accesibil! :) Poate fi folosit in orice desert, creme, torturi, inghetate, briose, bauturi and so on. E genial, mi-am facut un mare stoc in camara :)

ENGLISH VERSION

Sweet bread if one of the sweets my grandma used to make when I was little and the whole house was filled with its perfume of holiday and love. So the first time I made sweet bread was at Ilinca’s first Easter, because I want her to grow up with the same holiday sweet smell in the house :)

Ingredients:

• 500-600 g cake flour
• 1 sachet of yeast (10 g)
• 250 ml full fat milk
• 125g butter, 80% fat
• 3 egg yolks
• 150 g Edulcorem Stevia 1:2
• grated zest of 1 lemon
• 2 tsp vanilla extract
• 2 tsp rum essence
• 1 pinch of salt

Umplutura:

• 300 g walnuts
• 3 egg whites
• 3 tbsp cocoa
• 3 tbsp sugar free chocolate spread
• 80 g Edulcorem Stevia 1:2
• 100 g raisins
• 1 egg yolk for the greasing

In a little lukewarm water dissolve the yeast, 1 tablespoon pf flour and let it sit for 15 min in a warm place. Separately heat the milk and sweetener until dissolved, add then the butter.

Using a stand mixer with the hook attachment, start to knead and add over the yeast mixture the following: flour, egg yolks and liquid mix (milk, butter, sweetener). Knead well, then add the vanilla, rum, lemon zest, a pinch of salt.

When the dough is smooth and elastic, place it in a bowl that’s been greased with oil, wrap in clingfilm and let it rise in a warm place for minimum 2 hours. For the filling whisk the egg whites, sweetener, then add also the cocoa, chocolate spread, ground walnuts and raisins.

SPlit the dough in half, roll each piece add the filling then roll into 2 cylinders. Transfer gently in loaf pans, grease them with egg yolk, sprinkle a little sweetener on top and bake them for about 1 hour at 170C, until a skewer inserted in the center comes out clean. Enjoy! :)