Traditional recipes

Snails with walnuts and cocoa

Snails with walnuts and cocoa

First I prepared the dough: I mixed the egg with warm milk, sugar and vanilla essence. Separately I mixed the sifted flour with the yeast. I put the milk composition over the flour and mixed it at the beginning with a spoon. I added the soft butter and mixed. I kneaded the dough by hand until it became elastic. I needed about 50 g of flour, so it would be good to have it at hand.

I covered the dough with a food foil and left it to rise in a place away from currents, for about 1-1.30 hours. When the dough has risen, I put it on the floured table and divided it in two, spreading each sheet about 0.7-0.8 cm thick. I greased the sheet with soft butter, over which I sprinkled cocoa, sugar, and finally ground walnuts. I rolled the sheet lengthwise and cut obliquely large pieces. I pressed each piece with the tail of a spoon, giving it the shape of a flower. I put the muffins in a tray lined with baking paper and greased with oil. I let it rise for about 30 minutes, then I greased them with the egg yolk mixed with the milk. I put the tray in the preheated oven for about 20 minutes, or until they are nicely browned. Scented, fluffy and delicious !!

Cakes braided with walnuts and cocoa

Mix with a silicone spatula until all the ingredients melt. Take the pan off the heat, divide the cream into 2 equal parts and leave to cool.

In a bowl put 380 ml of lukewarm milk, a tablespoon of sugar and crush with your fingers 50 g of fresh yeast. Stir with a whisk until the yeast dissolves. Allow the yeast to activate for 10 minutes.

In a large bowl put 850 g of flour, grated peel of a lemon, a teaspoon of grated salt and mix.

Then pour the activated yeast into the bowl.
In a bowl put 2 eggs, 2 egg yolks, 150 g of sugar and 1 teaspoon of vanilla essence. Mix well with a whisk. Pour the rest of the ingredients into the bowl.

Mix with handkerchief. When the flour has incorporated, add in 2 tranches 240 g of melted butter and bring to room temperature.

Then knead for 10-15 minutes, until the dough comes off the grain walls, is elastic and no longer sticks to the hands.

Leave the dough to rise for an hour, covered with cling film, or a clean kitchen towel, in a warm place.

Remove the foil and transfer the dough to a work table powdered with flour. Divide the dough into 2 equal parts (we will prepare 2 cakes).

Form from each piece of dough a sheet as thin as possible. Use a twister.

Grease each previously formed dough sheet with chocolate cream.

Sprinkle 125 g of ground walnuts on each sheet.

Roll the dough sheet tightly and seal tightly at the ends. Then cut lengthwise in half.

Turn the parts over each other (twist around each other).

Place the cozonacs in trays lined with baking paper. Leave to rise for 30-40 minutes.

Put the trays in the preheated oven at 180 degrees for 50-55 minutes. Remove the cozonacs from the oven.
In a bowl, mix 2 tablespoons of honey with a tablespoon of warm water and 1 tablespoon of lemon juice.
Using a brush, grease the cakes with syrup while they are warm.

Remove the cozonacs from the trays and leave to cool on a wire rack.


  • For the dough (3 cakes):
  • 1 kg of quality flour
  • 500 ml of milk
  • 300 gr sugar
  • 5 sachets of vanilla sugar
  • 4 yolks
  • 250 ml oil
  • 50 gr of fresh yeast
  • peel of 1 lemon, finely grated
  • peel of 1/2 orange, finely grated
  • 1 teaspoon salt
  • For the filling:
  • 5 egg whites
  • 5 tablespoons powdered sugar
  • 2 tablespoons cocoa
  • 2 teaspoons rum essence
  • 300 gr coarsely ground walnut
  • 2 tablespoons breadcrumbs
  • 1 pinch of salt
  • For some:
  • 1 yolk
  • 1 tablespoon milk
  • 2-3 tablespoons caster sugar

We prepare the ingredients for the cake dough with walnuts and cocoa

In the meantime, we quickly take care of the rest of the ingredients.
Separate the egg whites from the yolks.
Grind the sugar to make it powder.
Heat the rest of the milk, in which we add salt, but not too much, so as to support the finger.
Heat the oil lightly.

We prepare the dough for the cake recipe with walnuts and cocoa

We sift the flour in a deep bowl, and in the middle we make a hollow where we will pour the rest of the ingredients in turn.
Over the yolks, add a little salt and start rubbing them until smooth. Salt accentuates their color.
Add the sugar and continue rubbing until you get a frothy cream. I use a wooden spoon, not the mixer, that's how I got used to it.
Add the oil over the yolk cream, lemon peel and orange peel, then pour everything into the flour pit.

Rinse the bowl in which the yolks were with a little warm milk, which we then add over the yolk cream. We do this because we are economical and do not want to waste the ingredients.
In the meantime, the mayo was doubled and we added it over the ingredients in the bowl we were working in, also over the yolks, then we did the same procedure, rinsed the bowl with warm milk, or even put all the milk and diluted the remaining mayonnaise on the walls of the bowl.

We start working in the bowl, gathering the flour from the outside over the middle ingredients and mix vigorously, pouring a little milk, until we incorporate all the flour.
Pour the dough on the work table greased with oil and knead it until you get a homogeneous dough and quite hard, viscous.
We don't have to knead it for minutes or beat it on the table as we were used to, we just homogenize it well and that's it.
Put the dough back in the bowl, cover the bowl well, with several wipes and leave it in a warm place for about an hour, until the dough will double in volume and begin to break in places.

Prepare the filling and assemble the cakes with walnuts and cocoa.

Grind the sugar to make it powder, grind the walnut and mix it with the breadcrumbs and sift the cocoa over this mixture.
Sprinkle a little salt over the egg whites and mix them until they become frothy, then add the sugar and continue mixing until you get a strong meringue.
Add the mixture with walnuts and cocoa, rum essence and mix everything well.

We divide the composition into three parts.
We will also divide the dough into three parts, which we will spread with the help of the rolling pin, one by one, on the work table.
Spread the fillings over the sheets and roll the sheets without squeezing them too badly, then place them in the trays lined with baking paper.

Cover the trays and leave them in a warm place again for about an hour, or until the volume of the dough doubles.
Mix a yolk with 1 tablespoon of milk and with a brush, grease the cozonacs before putting them in the oven.

10 minutes before putting the trays in the oven, preheat the oven, then bake the cakes for 40 minutes at 180 degrees.

The ingredients used in the cake must be brought to room temperature a few hours before the technological process begins.

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  • It took
  • for 240 shells & # 8211 12o nuts
  • 250 g butter
  • 100 g of sugar
  • 3 eggs husband
  • a teaspoon of salt
  • 10 g baking powder
  • 580 g flour
  • 40 g cocoa
  • vanilla (pods, essence or vanilla sugar)
  • Cream
  • 3 yolks
  • 180 g sugar
  • 40 g flour (or 20 g starch)
  • a pinch of salt
  • vanilla (pods, essence or vanilla sugar)
  • 400 ml of milk
  • 100 g butter
  • 100 g ground nuts
  • powdered sugar for decoration

The preparation of the dough is very simple.

In a bowl, mix the soft butter with the sugar, a pinch of salt and vanilla until you get a creamy and homogeneous composition. Add one egg at a time, mixing well after each one until it is completely incorporated. baking powder.

We need to get a suitable dough that is soft, homogeneous and non-sticky.

* It is important not to knead it excessively because the nuts will come out hard and gummy, not tender.

Cover the dough with cling film and leave it to cool for at least an hour.

Meanwhile, prepare the cream.

Heat 300 ml of milk and mix 100 ml with flour or starch.

In a bowl put the yolks, salt, vanilla and sugar. Mix well with a whisk until light in color, possibly adding a few tablespoons of milk.

Pour the flour diluted in milk, then incorporate the warm milk. Put the cream on the fire and boil for 3.4 minutes since it has boiled (low heat). If you use starch, it is ready after the first boil, the starch boils instantly.

Turn off the heat, add the butter and mix to blend.

Then add the ground walnuts and put the cold cream.

It's time to bake the nuts. From the dough we form 5 g balls that we bake for about 1 minute. It is important not to bake them too much because the shells will be hard.

When we have finished baking the shells, remove the cream from the cold and fill the nuts.

There was no need to clean the edges because they came out without, the amount of 5 g was perfect. After filling them, powder them with powdered sugar. Enjoy!

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Snails with walnuts and cocoa - Recipes

The cold has come! End of gloomy and cold October, humidity and only 6 degrees in Iasi. A good reason to light the ovens and smell the house with pleasant aromas that remind you of the golden and warm autumn.

And what could be more pleasant than to wake up in the morning after a good night's sleep, in aromas of cinnamon and walnuts? Langa niste Snails with walnuts and cocoa, a cup of warm milk is all you want!

Let's all have a beautiful autumn.

AndIngredients for Snails with walnuts and cocoa

  • 250 gr ground walnut kernels
  • 150 gr sugar
  • 2 tablespoons cinnamon
  • 3 tablespoons cocoa
  • 100 gr melted butter

Preparation for Snails with walnuts and cocoa

For the dough, put all the ingredients in the bread machine, set the specific program for kneading + leavening and wait. Otherwise, knead manually and leave to rise in a warm place for 2 hours.

After we have the dough thus raised, we spread it on the table and with the rolling pin we spread a sheet about 0.5 cm thick. Then grease with melted butter and sprinkle on the entire surface walnuts mixed with sugar and cocoa. Then sprinkle the scotch. We then ran along the length, very tight. We form a roll from which we will cut 4 cm pieces, with thread. We put the pieces in a tray in which we spread a baking sheet. Let it rise a little in the pan, in a warm place, for about 15-20 minutes.

Incorporate a yolk in two tablespoons of milk and grease each roll on the entire surface. Then bake in the preheated oven until nicely browned.

See you soon with new delicious recipes.

For the final dough:
120g fresh yolk
50g whole eggs
10g salt
150g granulated white sugar
25ml brown rum
15g grated citrus peel (lemon and orange)
5ml vanilla extract
Plamadetul above
400g white flour
100g 82% butter, melted and cooled
100ml vegetable oil

For the filling:
380g walnut kernels, ground
250g old powder
70g cocoa powder
160g whole eggs
15g grated orange peel
200g shit, cut into cubes

For "topping":
1 whole egg
20 ml milk

1. Combine the ingredients for the dough and cover with cling film for 30 minutes or until the dough doubles in volume and observe activity in the bowl, ie the formation of air bubbles.

2. Mix the yolks and egg with the salt and sugar in the Kitchen Assistant robot until it doubles in volume. Add rum, citrus peel and vanilla. Homogenize.

3. Then add the flour and the dough. Knead at low speed for 5 minutes. Shift to second gear and continue to knead for another 10 minutes, adding little by little fat - first all the melted and cooled butter, then the oil. Let the dough rest for 10 minutes, then knead for another 10 minutes on second gear. You will get a more elastic dough and easier to work by doing so.

Little advice! Gradually add the fat, waiting for it to incorporate before pouring again.

4. Cover the bowl with cling film and leave to rise for 40 minutes in the preheated oven at the lowest temperature, activating the PlusSteam function. During all this time, the dough will double or triple its volume.

5. Combine all the ingredients for the filling, except the shit, in a bowl. Mix well and set aside until use. Grease the trays with butter and line them with baking paper. For this recipe I used trays of 20 x 10 cm.

6. Divide the dough into three equal parts then place it on the floured work table. Cut each piece in half and then roll each part of the dough into a thin sheet. Apply chocolate and walnut cream with a spatula, then sprinkle diced or sliced ​​shit. Roll each sheet of dough tightly, then knit them.

7. Place the cozonacs in the trays and leave them to rise in the PlusSteam stove oven, activating the steam cooking function at the lowest temperature. They are ready when they double in volume.

8. Grease with egg mixed with milk to obtain a glossy and nicely baked surface, then bake the cakes in the oven of the PlusSteam stove for 50 minutes. Leave to cool in the pan for 10 minutes, then transfer to a grill to cool completely.

Necessary ingredients:

For the dough:

  • 1 kg of flour
  • 2 sachets of dry yeast
  • 2 sachets of vanilla sugar
  • 4 eggs
  • 10 tablespoons sugar
  • 300 ml of lukewarm water
  • grated peel from 2 oranges
  • 6 tablespoons oil

For the filling:

  • 10 tablespoons powdered sugar
  • 4 tablespoons cocoa
  • 1 packet of raisins in chocolate


  • 1.5 kg of flour
  • 75 g fresh yeast
  • 375 g sugar
  • 750 ml milk
  • 300 g fat (200 g butter and 100 ml oil)
  • 9 yolks
  • 1 teaspoon salt
  • flavors of choice (I put vanilla and citrus peel)
  • 150 g raisins
  • 5 egg whites
  • 125 g sugar
  • 75 g cocoa (6 tablespoons)
  • 160 g nuts
  • o esenta de rom
  • 1 egg (for greased)
  • sugar, almonds, nuts & # sprinkled on top

Walnut snails

Fluffy snails with walnuts & # 8211 perfect next to a cup of tea!

Preparation time:



Preparation instructions

In a larger bowl add: warm water, sugar, yeast, lemon peel, salt and vanilla. Stir vigorously for about 2-3 min.

Gradually add flour and mix, we will get a dough suitable for consistency.

Add the oil and knead until incorporated.

The obtained dough is leavened (in a warm place), about 30 minutes, until it doubles in volume.

Place on the work table, knead for 1 minute then leaven again for another 30 minutes.

Separately prepare the filling: ground walnuts are mixed with rum, syrup and cocoa essence.

Put the dough on the work table greased with oil and spread it in a rectangular shape, sprinkle the filling and roll tightly.

Using a sharp knife, cut the roll into 9 pieces & # 8211 snails.

We place them in a tray lined with baking paper and leave them to rise for another 30 minutes.

Walnut snails bake at 180 C for 30 min.

After baking, let them cool then powder them with vanilla flour sugar.

Ingredients for white filling

1. Combine the ingredients for the roll composition with the walnut without baking, and at the end add the egg and the essences, then mix well.
2. Separately, rub the butter with the sugar, spices and lemon salt.

✽ From the compositions for walnut roll without baking you will get 2 rolls, so halve the amount of each type of composition, when preparing:

3. On an aluminum or plastic foil abundantly powdered with cocoa, spread the composition with cocoa and walnut using a permanently watered twister.
4. On top, spread the second composition, white butter cream. Roll the walnut roll tightly without baking and put it in the freezer for 2 hours, then refrigerate it until serving.

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