Paraskina pasca

Did the dough rise to the edge of the bucket?

She baked cakes in the oven. The dough didn't want to rise either. In the second batch, I added a little more yeast. The dough stood almost all day. It rose very slowly.

Forms filled in 1/3 of the total volume. In the oven, the dough came up to the edge of the mold.



I liked the taste.

[Zest!]

Zest! Happy Holidays !!! Here are my cakes:

In the process of kneading, I added a few spoons of flour (apparently I didn't have much flour), I made the dough in a bread maker, and baked it in the oven, it turned out 4 such Easter cakes, but 2 have already been eaten. I forgot to put vanillin in the dough, I got upset, but then, when I ate, my mood improved. The cakes turned out to be very tasty
Thanks for the recipe!

[Zest]

Zest, thank you so much for the recipe !!!
Such delicious cakes turned out. Kneaded in HP, but baked in the oven. I liked the dough very much both in work and in taste. Now I will constantly bake according to this recipe.

[Kobeika, firuzi,]

Kobeika, firuzi, what a beauty!

How many recipes I have not tried yet disappear !!!

: rose: Thank you, a huge zest for the recipe - very tasty Easter cakes !!!
I have a whole story happened with Paraschina Pasque
Before the paska, I tried to bake this cake: this: and it didn't work out for me (it seemed too thin and I added flour, a lot - 1.5 cups) As a result, the bricks were cut and put on crackers
Since I read reviews on the forum, I realized my mistake and yesterday I tried to achieve a worthwhile result.
Everything went fine, I cherished and cared for her, she rose as if ordered. The last proofing (already in the tins) was put in a warm place, but then the light turns off ... Kapets! In short, at 12.30 I had to put on the oven cakes, but there was still no light ... I quickly hide my poor things under a warm blanket (heating is also from electricity here) and persuade them, they say, have a little patience, just do not die ...
The electricity was turned on only at 23.30
My poor things honestly wait, do not lose heart, periodically listening to persuasion not to die
As soon as the light was turned on, I, like a meteor, mixed them lightly again and put them for proofing in molds. In 40 minutes they were in the oven! Ready in an hour !!! Everything worked out, they are magical, tasty and beautiful !!!!
I did not expect such a final !!! Thank God everything is OK !!! I'm very nervous !!!

Thanks for the recipe. It turned out very tasty, but during the baking process (baked in the oven) the "roof" cracked, both in the first and second cases. It did not affect the taste. They knew everything with pleasure.

: nyam: Here I am too late, but brought THANKS! And Iziuminka and grandmother Praskovya for such a tasty treat. In general, this year I thought to get off with cottage cheese. My children and I had a trip to Amsterdam planned exactly for Easter, the zoo remained at home in the care of my father. We have to leave on Friday evening, and in the morning my husband declares: "I don't understand, but why am I going to be left without a pasque?" I told him, they say, cottage cheese and in your fridge. And he announces a protest, give him cake, because my mother always baked Easter cakes. I had to run the dough in the morning. And I still have to run to work. For three years I made a delicious Easter cake according to Elena Bo's recipe, I looked closely at this recipe last year, but for some reason I did not dare to cook it (paska). Can you imagine before going to work !? In general, everything was like a recipe for sinkers, I put it on the program "Yeast dough for pizza", my dough was kneaded, but it rises weakly. Well, with grief on the floors, it reached the desired condition, kneaded it again, laid it out in tins and in the oven with a light bulb (it's hard to find a warm place without drafts and other obstacles in the apartment at this time of the year, and raising the older one, told me to look at the dough, showing that the gray-haired man will rise, turn on the oven. ”And she rushed off to work. The boy watched honestly for two hours and called back, he was not getting up well.About an hour passed, my son was blamed, I forgot about the dough altogether, road bumps and the Internet were distracting, in general it rose and even slightly failed, I put it on baked goods in the oven. Well, I think what will happen, then our dad will eat. The kids just don't respect Easter cakes very much, they are more masters on cottage cheese Easter. To my nature home, quite decent sticks with a slightly fallen top were waiting for me. Having corrected this with hand-made means in the form of chocolate, sprinkled it and other things, made Easter cakes quite personally, left them to her husband and he took us to the station. We ate a couple of cottage cheese we took with us, but upon returning home, our dad discourages me: he read somewhere on the Internet that they eat pasta and Easter cakes for a month, so they say, the same is ready, well, awesomely delicious! My son Lei and I were just overregulated, and my son says, with all the desire, in such a hurry, we are unlikely to repeat the result. I made him again this pasque, well, already in a bucket in the bread of the guardianship, one such large (there is a round bucket in my meatball). Well, what was my surprise when the younger generation kissed her. Here again, along with ice cream, I cook for the third run. Stunned! It seems to me that this cake has been drunk with us for many years!

This year I also decided to use this recipe. Like many others, she added flour, otherwise exactly according to the recipe. The dough rose well, no problems arose, the molds were filled by about 1/2 of the dough, waited until they doubled in size during proofing, and beautiful domes formed in the oven. But one cracked a little, but not at the top of the dome, as in the previous year, but at the end of the form on the side. In general, I really like the recipe. By the way, I put the dough on Myasoyedovsky cake. Let's compare

[Zest]

Zest Thanks a lot for the recipe. To be honest, at first I was even upset because the dough was liquid, but at the protein stage I didn't dare to add flour and baked it as it is. The dough came up for a long time, I don't even remember how long, I was busy with other things. And I thought, come what may. There is enough time before Easter, it was on Thursday. The cake turned out to be flat with a straight roof, but did not fail.
In general, he revealed all his aroma and taste by Saturday. True, the more it costs, the richer the taste. So we already ate it and for the holiday I baked Easter cakes according to your recipe "Easter cake with Myasoedovskaya". The beauty !!! But try tomorrow

Zest, you are amazing as always !!! It turned out very tasty, although this year several experienced housewives gave us their Easter cakes, yours turned out to be the most delicious! I just put in more yeast - after the first batch it did not rise well and to the second I added another 0.5 tsp. yeast. Looks like my yeast is weaker than yours. Otherwise, I did everything exactly according to the recipe, I didn't add flour, and it turned out so tender. He's already been eaten

Christ is risen!
and Easter cakes according to your recipe very much decorated our table on this day! Thanks a lot!

I will describe my unsuccessful experience in baking Easter cake according to this recipe. Maybe someone from the experienced bakers will comment on my mistakes.
I apologize in advance for the quality of the photos, I shot it on "slippers"

I took this kind of flour, this kind of milk and butter.



I hung up all the ingredients for the first proofing, cooled the milk and butter to about body temperature, put 2 teaspoons without top in the oven (Dr. Otter, it seems, is called so).
I don't have the "Pizza" mode, so I switched on the standard bread kneading, monitored the dough, and stopped. when needed.

I noticed something wrong already at the mixing stage. The dough was far from dry, and I wanted to add flour rather than milk to it. But I refrained from this, thinking that when adding eggs, you still have to add some. The dough also felt overly oily. This is how it was:



During the proofing, I heated the dough several times in the bread maker for less than a minute, as I usually do, if the house is not too warm. Literally in a few minutes the oil "left" from the dough. I had 82.5%.Here in the photo you can see puddles in the corners:


To be honest, I never encountered such a thing, so I left it as it is until the rise. The dough took a very long time to rise, about 2.5 hours, and it did not crawl to the edge of the bucket. Crumpled, rubbed white yolks with sugar, added a little brandy and began to stir. At this point I risked adding a pinch of yeast to improve the lift.
It turned out like this dough


Then she mixed in the proteins. The dough was too thin, I added 100 g of flour to it, and then raisins. Perhaps it was worth adding a little more flour, but it seemed like the consistency was as described (more abruptly than for pancakes). Like this

This time the dough rose in the indicated 1.5 hours. The roof was pretty flat. Here is a photo through the window of the bread machine

The dough, of course, rose even higher when baked, but not much. At the end of baking, the roof collapsed by about an inch. I checked it with a splinter, 1 hour 5 minutes was enough for the cake to brown and bake.
I left it for 10 minutes in a bread maker, and then held it for 10 minutes in a bucket in the kitchen. He fell behind the form well. But right in front of my eyes, it fell apart into several parts, as soon as I put it on the grate. I have never seen this and did not even think that it was possible!

At the same time, the consistency of the dough was moist, pleasant, and porous.


I didn’t taste it myself, because I’m on duty. The tasters said that the taste was very pleasant, reminiscent of a baba, they ate with pleasure and my proposal to give all this passion to chickens was answered negatively)

Here's a story. I think that a bad climb, a collapsed roof, and a complete fiasco with a crumbling cake are associated with a large amount of oil and its high fat content. In general, it turned out too rich, or something. I specially double-checked - I weighed a pack of oil, from which I cut it off, everything came together, so I definitely did not overdo it with him)
I'll try to bake it again, probably according to the same recipe, but I'll reduce the amount of oil.

Once again, I apologize for such terrible photos, I did not think that I would have to expose them)
I bake Easter cakes for the first time, but I am quite friends with baking. I won't say that I am very experienced, but this is not the first time I have seen dough with butter and eggs)
Maybe someone will notice my mistakes? I would be glad for any help, any comments.

And I'm failing! : girl_sad: at the first stage, the dough did not rise at all !!! not at all !! lay in a bucket for three hours like a simple dumpling dough. I checked the yeast - diluted it in water with sugar - after 5 minutes a full glass, with a cap. added them along with the yolks, now I'm waiting for what happens ..

Good day! I really want to ask the owner of the topic to overload the photo, half is not visible and, accordingly, it is impossible to navigate by them. I really want to cook the right Easter.

Tell me, how do you put the dough in the molds? Do you use spoons to roll the bun with your hands?

I want to thank the author again for this recipe.
I have been doing this for 4 years in a row and only this Easter. We don't even try the rest.
I use only candied fruits in the filling, it turns out beautifully and very tasty.

This year I used new yeast and the dough did not rise at all in the first proofing. I diluted other yeast in water to the cap and ran the program again. Then she put the dough into molds and in a warm place. It turned out delicious as always.

Tell me, how do you put the dough in the molds? Do you use spoons to roll the bun with your hands?

I spread the dough with my hands. It is viscous and thick. The gingerbread man does not ride. I just try to distribute it evenly.

Well, I also baked this long-suffering cake)
I did everything according to the recipe and following the recommendations of the esteemed Admin. I kneaded the dough with my hands, and after kneading - with a mixer. The yeast has increased by about a third. For the first proofing, I put it in a warm, dark, quiet place without drafts (the temperature was 29-32 degrees), in an hour and a half, the dough more than doubled. Eggs mixed in according to the recipe. As a result, it tasted quite good, but the cake poured disastrously when slicing.I don't even know what the reason is)

Good day! Tell me what you need to grease before baking? ?? I will bake in the oven. ..

[Veronica]

Veronica, you can margarine or butter and dust with flour.

[notglass]

notglass, Thank you

Autumn I liked this recipe. It turned out that not being confident in myself, I baked three tins on Wednesday. I tried a bite and froze everything. On Thursday I was already baking calmly, with a prayer - for the consecration. The only change I made was that it first allowed the yeast to bubble without adding oil. Then everything is according to notes - that is, according to the recipe. Many thanks to the author! Today I'm just baking muffins so that there is something to pamper myself with. I am not tired of "Paraskina Pasque". And the frozen one did not lose any shape or taste during defrosting.
The glaze was made from powder on gelatin with citric acid. This is just a great find. So beautiful - glossy, simple, fast and delicious!
I confess, living in constant time trouble, I don’t remember: maybe I photographed, suddenly I find it - I will load it.

It's good that the recipe is separately rendered