Cozonaci is a Traditional Easter Dish in Romania

 

Items Used

 

 -1kg flour

7 yolks of eggs

4 whites of eggs

300gr. sugar, 250 gr. butter

2 spoons tablespoons of oil

500ml milk

1 tablespoon rum

1 tablespoon of vanilla

50 gr dregs (raisens)

1 half teaspoon salt.

 

Preparation

   Soften the raisins with a  bit of warm milk and a bit of sugar. Separately scald 3 spoons flour with some boiled milk, mixing well. When it cools enough, mix with the reasons and "beat" it good. Add some flour, cover with a napkin and let it at a warm spot to grow. Meanwhile mix the yolks first with salt then with the sugar until it becomes a cream.
   When the dough is grown enough, put it on the rest of flour,mix while adding the yolks, some warm milk and the whites . Knead them about 30 minutes adding the dough from the edges to middle. Add the oil, rum, vanilla, little by little the melted butter and if the dough is too hard add some warm milk. Gather the dough in a basin, cover it with something and let it grow about 2-3 hours in a warm place. When is grown enough, rub some butter on hands , take pieces of dough , knit them on the table, put some flour on them and put them in cakes shapes/ the dough mustn't get to the half of them. Let them grow a bit more, lubricate them with "beated' eggs, put some sugar  and walnuts or sultanas. Put it in the oven at middle fire(350 F or 180 C) and let them bake1 hour there. When they're ready take them out of the cake pan and let them cool down but NOT at a cold place.