Paposhnik

[Lisss`s]

Paposhnik

Category: Easter

Kitchen: ukrainian

Ingredients
flour	80 gram
cream	100g
yeast	33 gram
milk	100 ml
egg yolks	1 glass
sugar	170 gram
melted butter	35 grams
flour	380 gram
cardamom	1/6 tsp

Cooking method

• 0.5 tbsp. flour brewed 0.5 tbsp. cream
• 33 grams of live yeast dissolved in 100 ml of milk
• I threw 1 glass of yolks into the combine (I had 14 pieces), set them to whip, then I added the brewed flour, 170 grams of sugar, 35 grams of melted butter and diluted yeast.
• The harvester grinded all this well (I think the bread maker will cope with this no worse), and I put the dough aside.
• After 2.5 hours, I added 1/6 tsp. cardamom, 250 grams of flour and, putting a dough hook into the food processor, boldly sent my dough to knead for 30 - 40 minutes.
• Already when I saw the most luxuriously developed gluten, I added another 130 grams of flour, kneaded (or rather, the combine did it), distributed 1/2 into the molds and left to come up.
• Here I did not calculate ... the dough came up very quickly, I began to preheat the oven, when the dough rose 3/4 of the mold, when the oven warmed up, the dough came up to the top of the mold.
• I baked at a temperature of 180 (with convection), but next time I will definitely set it to 160, since it takes a long time to bake.
• Although this recipe is not cheap, I recommend it to everyone - it is very delicate, airy, creamy taste is felt and not sugary sweet. Perfectly stood on the table, even cut, for 4 days and did not get stale.

Cooking program:

oven

Note

I had my eyes on this recipe a long time ago, after the appearance of the bread maker, I printed this recipe, but I did not dare to do it - I was embarrassed by the lack of the exact weight of flour and a sooo large amount of yolks. Over time, I learned to work with such a test and began to "feel" it, and then there was our Lyudochka Lisss`s I tried to make it and talked about the taste with enthusiasm. In general, I could not stand it and went to test the recipe.
The recipe on the Internet is found unchanged everywhere, exactly the same as I found in Pokhlebkin in his book "National Cuisines of Our Nations" and in Lyudmila from Toronto, in her LJ.

So, the text from the book:
Yeast dough is rarely used in Ukrainian cuisine. It is used mainly for the manufacture of festive confectionery products, which have developed under the strong influence of Russian cuisine, but a modified festive confectionery is the Ukrainian paposhnik, which has a number of varieties. Paposhnik is the Ukrainian version of the Russian Easter cake. However, paposhnik differs from Easter cake by a much higher content of fat (instead of milk - cream) and - especially - eggs. In addition, choux pastry is an indispensable component in the paposhnik recipe.
Paposhniki must be cooked at an air temperature in the kitchen - above 23 ° C.

PAPOSHNIK UKRAINIAN

Boil 3 cups of flour with 3 cups of boiling cream, stir quickly, thoroughly, cover and leave for 10 minutes.

Pour into this dough, grinding it, 0.5 cups of warm milk, 1 cup of melted butter, add 5 cups of granulated sugar, 6 cups of yolks whipped until thick, and, finally, 200 g of yeast, diluted in 2 cups of warm milk.

Rub all this continuously until bubbles begin to appear on the dough. After that, cover and leave to rise for 2-2.5 hours.
When the dough is good, add 1 teaspoon of cardamom and a little flour to keep the dough thin and easy to beat.
Rub and beat for 1 hour.
Then add flour, knead the dough to normal thickness (so that it lags behind the hands) and distribute it over the forms to half of them.
When the dough is in tins up to 3/4, place in a hot oven with medium heat for 1 hour and 15 minutes.

In general, I only had 1 glass of egg yolks, and even the amount of dough indicated in the recipe could not fit in either a combine or a bread machine, so I boldly divided the recipe into 6 and went to work .. ...

Great recipe!

[100g]

cream 100g

Boil 3 cups flour 3 glasses boiling cream, stir quickly, thoroughly, cover and leave for 10 minutes.

Somehow, the amount of ingredients is not combined ... 100 grams of cream is clearly not 3 glasses ... This is a maximum, half a glass ... And it is very doubtful to make 3 glasses of flour with half a glass of cream ...

[NatalyaN]

NatalyaN, read the new cake recipe with interest
It's a pity, I myself will not dare to embody ...

Caprice , in the recipe NataliaN 100 ml of cream and 80 g of flour - in the ingredients, and in the recipe - 0.5 tablespoons of flour, brew 0.5 tablespoons of cream; and 3 tbsp. flour and 3 tbsp of cream - this is from Pokhlebkin's book ... the author divided it into 6, as she writes

[Nagira]

Nagira, Thank you!

Caprice please read carefully.

ok

How to make flour? Please tell us more.

How to make flour? Please tell us more.

And this is very simple - just boil the cream and with them, boiling, pour the flour and stir immediately, you get such a lump of dough, that is, the dough turns out to be choux.

[Nashenka]

Wow .... that's what I want.
I will definitely cook it. Moreover, the recipe contains cardamom.
Nashenka, dyakuyu for an interesting recipe!

[Nashenka]

Nashenka, dyakuyu for an interesting recipe!

You are still Lyudochka Lisss`s thank - she's my muse with all the experiments.

I waited 3 years, all over the Internet there is only a bare recipe without running in and it is found, no one apparently wanted to try it - probably the yolks, or rather their number, scared everyone away.

[Lisss`s]

You are still Lyudochka Lisss`s thank - she's my muse with all the experiments.

Try Nama.

[Natasha,]

Natasha, can this Paposhnik be made for Easter, instead of Easter cake?
I just don't know how this should taste Shaposhnik Paposhnik.

And can I use the cream that I removed from homemade yogurt and freeze it?

[Zhivchik]

Zhivchik, in fact, paposhnik is the Ukrainian version of ceremonial bread (the Ukrainian recipe was supplanted in everyday life by the Russian one due to the fact that it was very expensive). So, not only is it possible, but also necessary ...

[Zhivchik]

Zhivchik, in fact, paposhnik is the Ukrainian version of ceremonial bread (the Ukrainian recipe was supplanted in everyday life by the Russian one due to the fact that it was very expensive). So, not only is it possible, but also necessary ...

Rina, zzumilo.

And what about the second question?

And can I use the cream that I removed from homemade yogurt and freeze it?

I do not know. The recipe given at the beginning runs almost unchanged.

I can only say that in my great-great-grandmother's recipe, flour is brewed with a glass of milk, and then half a glass of sour cream is added there. That is, the result should be something like 10%. But again, this is an economical option.

And, excuse me, another 100 g of butter (and there is no butter in the local recipe, but the yolks also contain fat), So I would have to figure out how much fat should be as a result

Ira! thanks for helping out with answers!
indeed, judging by the recipe that walks on the Internet, it walks unchanged, probably they will simply "repost" it (I don't know if I picked the right word), but no one did it, because if they did, then at least where- then there would be a discussion, but I did not find. And at the expense of cream from curdled milk, I do not know, honestly, I generally think that Pokhlebkin meant not shop cream, but market cream, it's a pity not to know his thoughts. Try it with them, I don't think the recipe will change so much that it will be tasteless. I was given another recipe "like a daddy" on yolks from Konotop, I also like this cake, because they also use only yolks and homemade sour cream, in which there is a spoon and it is also kneaded and beaten for sooooo long.

Well, let's start with the fact that Pokhlebkin, who is very respected by me, did not disdain trivial plagiarism. My daughter-in-law read the book with which "Ukrainian cuisine" is almost literally slamzen in "the cuisine of the peoples of the USSR".

We think further. I suspect that the cream was skim and not separator. So, you can try to play with cream from yogurt. But...acid is already present in them, the question is that they do not boil.

Then it's not my cream, I guess, but homemade sour cream will also be. Can I freeze it?

But ... acid is already present in them, the question is so that they do not boil.

I sometimes add ordinary sour cream to the meat gravy and nothing is cooked.
But milk immediately.

I was given another recipe "like a daddy" on yolks from Konotop, I also like this cake, because they also use only yolks and homemade sour cream, in which there is a spoon and it is also kneaded and beaten for sooooo long.

Let's cook it quickly, and put it out.

... Let's get ready quickly, and put it out.

yeah, where can I get his time, I even froze the yolks so that they were in stock, but it doesn't work!

Here, there is a Klinovetska "Paska (daddy) kanonivska" (apparently canonical).

4 tbsp. flour to steam 6 tbsp. milk, grind well so that there are no lumps. Once cool, pour in 1/4 lb. (100 g) yeast diluted with cold baked milk, stir and set to rise. In the meantime, take 60 yolks, rub through a sieve and grind in sputum with 4 tbsp. granulated sugar. As the dough rises, pour in the yolks, add a spoonful of salt and for flavor, who loves what. Then add flour, up to about 9 tbsp., Then pour it in a little, and not immediately. The dough should be soft, but not runny. Knead until it falls short of your hands. Then pour in another 1 tbsp. warm, but not hot oil and stir some more. There is no need to wait for the dough to rise for too long. Put in the cannon (mold) so that it takes up 1/2 of it. As it rises to 3/4 of the gun, put it in the oven for 1 hour or even longer, depending on the heat of the oven.

I looked through Klinovetskaya, only in one recipe, "Paska podilska", the flour is scalded with cream. All other recipes contain milk.

Girls, how do you defrost the yolks?
I somehow put it on defrost in Mikrov., And they were cooked.

I have a modern book, there are 4 recipes for daddies, one of them is according to Pokhlebkin, 2 according to Klinovetskaya and one is authentic. Is it necessary?

of course, come on !!!

Girls, how do you defrost the yolks?
I somehow put it on defrost in Mikrov., And they were cooked.

I would just put it in the refrigerator to defrost, and then use it, maybe wrong?

🔗
This is for those who do not need to translate (recipes from Klinovetska's book)

NatalyaN I would also like to see your recipe for "Paposhnik" from Canotop.

NatalyaN I would also like to see your recipe for "Paposhnik" from Canotop.

girls, I will try very hard

Girls can, and I’m poking around with my 1964 book “Ukrainian Stravi”. I have seven different recipes in it, maybe someone is interested, then I will translate "Papushnik podilskiy", ordinary, raisin, festive, fast, southern, centenary and three more recipes "Baba Ukrainian", ordinary and lace (if I translated correctly - )

[NatalyaN]

NatalyaN, Natashik, what a fine fellow you are for having posted this recipe! it is definitely worth baking

this is my daddy according to Pokhlebkin, but I didn’t weigh the flour and water, so I won’t say how much it took

The dough itself turns out to be quite fatty, I still made a creamy-buttery taste with 35% cream, and the crust, due to the large amount of fat in the dough, turns out to be not bread-stretching, but fragile, straight cake. and the crumb is disassembled into long fibers and is very airy, lush oh, such deliciousness, no strength

here is my experimental one, sorry for the quality of the photo, this is just for illustration

so who is it: cake, cake or something?

such herself

[Lisss's]

Lisss's, Lyudochka! you also apologize, but if it weren't for you, I wouldn't have done it at all!
By the way, I also made 35% cream.

Masha, this is Easter cake !!!

Natalya give the recipe, otherwise you can choke on your own "Saliva" - seeing this before your eyes

Natalya give the recipe, otherwise you can choke on your own "Saliva" - seeing this before your eyes

I can't give a Konotop recipe yet, I don’t have homemade sour cream, but it’s present in the recipe, but simply putting it out without trying it and not confirming the proportions is not in my rules ... but "water wears away a stone" - the saying was confirmed, you made me call and ask me to bring sour cream

Natasha sorry for this behavior. But I really want to make a wonderful Easter cake for Bright Easter. Be sure to bake my mother's and try some new one. So I'll wait. I love baking on sour cream, she has a wonderful home-like spirit.

[Lisss's]

Lisss's Mil, and you also put 14 yolks ??

I also bake Easter on the same yolks, it does not stale quickly, and there are a lot of them according to the recipe, so sho Manya, collect the eggs

at ME HOUSE TOKA 4, AND THESE ARE A Pity

[Lisss's]

Lisss's Mil, and you also put 14 yolks ??

SchuMakher, Manya, well, you know me - I put EVERYTHING ACCORDING TO THE RECIPE !!

and why did I decide to make it - my yolks remained after the meringue and protein-custard, since it just happened just right, I disposed of

but it tastes so interesting that I will definitely do, now I will specially fill the yolks. it's worth it

[Mil!]

Mil! Specs to my arrival!

Natalie, is the yeast fresh? and what is the yield of cakes, how many are according to your recipe?

And yet, how many approximately pieces of yolks are in a glass?

[quote author = NatalyaN link = topic = 120784.0

I threw 1 glass of yolks into the combine (I had 14 pieces),
[/ quote]

Tanyusha

[Svetik]

I threw 1 glass of yolks into the combine (I had 14 pieces),

Tanyusha

Svetik,

Svetik, I don't know how much weight, I baked and forgot to weigh it then, and then they all flew right away and you can't pull it out of my hands.

Svetik, I don't know how much weight, I baked and forgot to weigh it then, and then they all flew right away and you can't pull it out of my hands.

I understood correctly that one cake is average

I understood correctly that one cake is average

probably 2 pieces, depending on your average? the average 110/85 will probably take 2 things for sure, or maybe it will remain, the dough rises well.

Girls, what kind of cake is it heavy or airy?

Girls, what kind of cake is it heavy or airy?

it is not as light as Spring and Health, but also not heavy.

I got it with the taste of cream, such a straight fat, buttery, but at the same time weightless airy

Pokhlebkin's recipe says - fill out the forms 1/2 of the height, I made a note for myself - no more than 1/4, maximum - 1/3, because it grew sooooo high for me, the caps fell to one side, half the dough baked already outside the form, on the side. there in the photo you can see how it was stretched up

Girls, thanks!