My grandmother's recipe

Category: Easter
My grandmother's recipe

Ingredients

flour 3 kg.
milk 1 l.
yeast 100 g
sugar 750 gr.
yolks 7
margarine 1/2 pack
butter 150 gr.
sour cream 200 gr.
salt h. l. without slide
raisins, candied fruits .....

Cooking method

  • We boil milk. We take the dishes for the dough, pour a glass of warm milk there, dilute the yeast, add a handful of sugar and a handful of flour. Mix and place in a warm place until the dough rises. When the dough has approached, we take a bowl (a dish in which it will be easy to knead the dough), pour the dough there and add everything according to the list of milk, sugar, yolks, margarine and butter (grated), sour cream, salt. We introduce flour gradually. I knead the dough for about 1 hour. After kneading the dough, cover it with a towel and put it in a warm place. After the dough has come, we begin to sculpt Easter. To kick out at t 200
  • The portion is very large. The two-piece photo shows what is obtained with one portion.
  • My grandmother's recipe


koshyka
Beauty, that would still be seen in the context. And what is so beautiful under your testicles?
Irene
stars with poppy seeds, and I can lay out the rozrezik only after Easter.
marlen
The beauty! But there is still a whole month before Easter ... where are you going to keep them for so long?
Irene
This is a photo from last year. And I bake paski only according to this recipe. So this year only the decoration will be different.
MC
Oh, how lovely !!! So ruddy !!! mmmmmmmmmm
Aprelevna
Tell me, pliz, how much dough should you put in the mold so that the kumpol gets out over the mold?
Irene
Sorry for not immediately responding (the computer junked). The dough should be put in half the mold or a little more. If the dough is well kneaded, it will work well.
And even after you put the dough in the mold, immediately put it in the oven, and let it stand on the table and fit a little (this is about 15 minutes), grease with protein and in the oven.
Aprelevna
Thanks for the answer!
sonic_82_82
Many thanks to the author of the recipe !!! I don’t know yet what cakes taste like, but they rose gorgeous (I filled out the forms by 1/3, and in the oven they had already come out above them). Thank you so much!!! Happy holiday !!!
Irene
I am very glad that you have succeeded. Dismiss how you taste. Happy holidays. Happy Easter to everyone and delicious cakes.
sonic_82_82
The pies are very tasty - this recipe will now live in our house, if you don't mind. They are very sweet and the dough bakes great. The only thing that took a little less flour (2,700) and added 1/2 hour. l. grated nutmeg. Thank you very much again for the wonderful recipe. :
foxhelen
Irene! I really liked your recipe. I haven't had time to try it yet - I want to bake this Saturday, from there it is today.

This is my first experience, so I want to ask you in more detail:
1) how long should the dough be ready? about
2) how did you make the top of the cake carved like a flower? After all, if you put the dough in a mold, then when it rises, you get just a flat hat. And yours is very beautiful.

3) what is the consistency of the dough? cool?
After all, if you knead it for an hour, then probably it will be elastic, steep, thick?

4) how long does it take to bake? there is no way to set the temperature in my oven, so I can only roughly estimate. The oven must be very hot, medium or vice versa, do you need the heat in the oven to be not very high?

I hope that you will have time to answer me so that I have time to bake ...

Thank you so much
Irene
1.Approximately 30min.
2. Put the dough in the pastern, then rub a piece of dough and cut out the decorations with a knife using a knife and lay on top. You can braid a pigtail and lay it out in a circle, etc. It all depends on your imagination.
3.need dough knead about an hour, and not constantly add flour. The dough should be soft and tender.
4.Discharging temperature 180-190 means average warmed up. It is baked from 40 minutes. up to 1 hour. It all depends on the volume. Check readiness with a stick.
Good luck.
foxhelen
Irene,

thanks for the answer,
your recipe makes a very large portion
I decided to take half of your portion - how do you get it right?
all ingredients in half.
foxhelen
Irene,

and another question ..
Yesterday I read a lot of recipes, in many they write and say that the dough should be suitable 2-3 times. Only once in your recipe.

What does it give if the dough is suitable 2 times for example?
and how long will it be suitable, tell me, plz ..
to plan the time ..
foxhelen
Irene,

tell me, and yeast - 100 grams according to the recipe - you can use dry fast-acting yeast Dr. Oetker

and the pack says that one sachet of fast-acting is equal to 25 grams of fresh.
then I take 4 pequets, if you follow the recipe, or 2 sachets, if I make half
Irene
The answer is already late, but yesterday there was no time even to sit down. It was necessary to bake 20 pies and 4 rolls with poppy seeds. so I will answer the questions now, it may come in handy for the future.
1. the recipe can be easily divided in half.
Yesterday I read a lot of recipes, in many they write and say that the dough should be suitable 2-3 times
many people think so: 1 time dough is suitable,
2 times the kneaded dough is suitable
3 times the dough fits in the tins before putting it in the oven to bake out.
So we can say that my dough is suitable 3 times.
tell me, and yeast - 100 grams according to the recipe - you can use dry fast-acting yeast Dr. Oetker
sure you may.
the pack says that one sachet of high-speed agents is equal to 25 grams of fresh ones.
then I take 4 pequets, if you follow the recipe, or 2 sachets, if I make half
everything is correct.
Irene
Paschki this year
My grandmother's recipe
My grandmother's recipe
Here's what happened in the context.
My grandmother's recipe

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