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PAINE MOS CRACIUN

500 g faina
100 g zahar
2 pliculete drojdie uscata
jumatate lingurita de sare
125 g lapte
60 g apa
un sfert pachet unt
2 oua
2 stafide
doua galbenusuri
2 - 3 picaturi colorant alimentar


Intr-un castron mare se amesteca 250 g faina, zaharul, drojdia si sarea.
Separat, intr-un ibric se incalzeste laptele, apa si untul pana la 120 grade.(eu am
lasat sa fiarba 3 minute).
Dupa ce se racoreste putin se adauga peste ingredientele din castron.Se
amesteca pana se omogenizeaza.
Se bat ouale spuma si se adauga peste compozitie, apoi se adauga restul de
faina. Se rastoarna pe o suprafata data cu faina si se framanta pana devine pufoasa
si elastica, cam 6 - 8 minute. Coca se pune intr-un vas uns cu ulei. Se unge si coca
cu ulei si se lasa la crescut, la caldura, pana isi dubleaza volumul.
Apoi se framanta foarte bine si se imparte coca in doua parti, una un pic mai
mare decat cealalta. Bucata mai mare de coca se modeleaza intr-un triunghi mare
cu colturile rotunde, pentru capul si palaria Mosului. se aseaza in tava pe hartie de
copt. Partea a doua de coca se imparte la randul ei in doua parti egale. dintr-o parte
modelam barba. intindem coca in forma de semicerc iar apoi cu o foarfeca sau cu
un cutit taiem suvite de maxim 1 cm grosime. asezam barba peste capul mosului
din tava. Din coca ramasa modelam mustata, nasul, ciucurele caciulii si marginea
caciulii.
Asezam cele doua stafide in locul ochilor. un albus il batem cu furculita ,
adaugam colorantul alimentar si ungem gura, caciula, nasul si obrajii mosului.
Celalalt albus in batem cu furculita si ungem restul Mosului.
Tava se acopera cu folie si se baga la cuptorul incins la 350 grade pentru 15
minute. Apoi scoatem folia si mai coacem inca 10 - 12 minute.

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan,
heat the milk, water and butter to 120-130. Add to dry ingredients; beat just until
moistened. Beat in the eggs until smooth. Stir in enough remaining flour to form a
stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into two portions,
one slightly larger than the other.
Shape the larger portion into an elongated triangle with rounded corners for
Santa's head and hat.
Divide the smaller portion in half. Shape and flatten one half into a beard. Using
scissors or a pizza cutter, cut into strips to within 1 in. of top. Position on Santa's
face; twist and curl strips if desired.
Use the remaining dough for the mustache, nose, hat pom-pom and brim. Shape a
portion of dough into a mustache; flatten and cut the ends into small strips with
scissors. Place above beard. Place a small ball above mustache for nose. Fold tip of
hat over and add another ball for pom-pom. Roll out a narrow piece of dough to
create a hat brim; position under hat.
With a scissors, cut two slits for eyes; insert raisins into slits. In separate small
bowls, beat egg each yolk. Add red food coloring to one yolk; carefully brush over
hat, nose and cheeks. Brush plain yolk over remaining dough.
Cover loosely with foil. Bake at 350 for 15 minutes. Uncover; bake 10-12
minutes longer or until golden brown. Cool on a wire rack. Yield: 1 loaf.

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