Kulich "Tenderness" on leaven without yeast

[Fudge:]

Kulich "Tenderness" on leaven without yeast

Category: Sourdough bread

Ingredients
Leaven	300-450 g
Flour	1.5KG
Milk	600 g
Eggs	10 pieces
Butter	300 g
Granulated sugar	550 g
Rum / cognac / vodka	200 g
Kish-mish	150 g
Corinka (seedless dried cherries)	100 g
Almond	100 g
Lemon / orange zest	with 1 piece
Cardamom	taste
Saffron	3 tsp
Vanilla sugar
Salt	2 tsp
Fudge:
Granulated sugar	600 g
Water	100 g
Molasses / honey	2 tsp

Cooking method

• • Boil milk, cool to steam temperature and dilute in it the sourdough at the peak of maturity or close to it, but not peroxidized (do not be alarmed by such a quantity, sour cake will not work !!!) and 5 glasses of flour (750 g). Place in a warm place. We are waiting for the surface of the dough to become loose and bumpy, that is, it will be on the verge of falling off. Since I did this after midnight, I put it on the windowsill (16-18 ° C), so that it would be time to get some sleep. The dough was ready after 6 hours, that is, if it was warm, then 4 hours would be enough, but this is my leaven, it is different for everyone, remember this and look not so much at the clock as at the dough.
• • Bring to a boil 30-50 g of rum / cognac / vodka (or other strong alcohol) and add saffron to it, cover with a lid and let it brew.
• • While the dough is suitable, prepare the oil mass. In a bowl, grind butter until white (in the old days there were no mixers and therefore our great-grandmothers ground a lot for a long time and painfully, we have a mixer with which everything can be done quickly and efficiently, so I beat with a mixer), then pour in the egg yolks one by one, all the while continuing to rub them with oil. Then add 450 g of granulated sugar and continue to grind the mass (in our case, beat with a mixer). The more magnificent and whiter our mass is rubbed (whipped), the more successful the cake will be.
• • "Smells" are put into the cake to taste. If the zest, then from 1 lemon (you can from 1 orange, it is also very tasty). The zest is washed on a fine grater directly into the yolks and butter. If vanilla is added, it is pounded with sugar and added to the subsequent kneading dough (I don't have vanilla, I have vanilla sugar, so I'll just add it in the next kneading dough). Cardamom (12 pods, ground seeds) is also added when kneading the dough. Maybe I like spices too much, but I put cardamom, zest, and vanilla
• • When the dough is good, pour into it a cup of the remaining alcohol, soaked saffron (who does not want to come across the petals of this in the dough, can squeeze it in gauze, on the contrary, I like such orange "rays of the sun" in the dough), add salt, add 1 cup flour, knead and add the previously prepared butter mass. After stirring the dough, add from 4 to 5 glasses of flour one by one, kneading the dough strongly and for a long time.
• • In the dough prepared this way, put quiche-mish or cinnamon (pitted dried cherries), sorting out, washing and drying beforehand. (Well, as always, I put both of these! I like it when there is a lot of everything in the dough.) Also (if desired, but I have it again!) Add chopped almonds (in pieces, but not ground into flour !).
• • Who loves light cakes, then put 10 whipped proteins in a thick foam in the finished dough. (It says so in the book, don't kick me). I love these cakes, so I whip the whites into a foam from the palate. With a pinch of salt and 100 g of sugar and mix this mass into the dough. (not a very pleasant exercise, mixing proteins into a viscous dough, but not critical - took a large wooden spatula with a long handle and forward!).
• • Cover the kneaded dough and place in a warm place.It’s somehow cold in the house and I didn’t have any other warm place for such a bucket, except to put it on an open HP in the dough proofing mode (manual mode). HP warms up from below - the dough fits. My dough was suitable for 6 hours. I could have laid it out in shapes before, but I started to spin in the pre-holiday preparations.
• 
• • After the dough has risen enough, lay it out in the forms, filling in 1/3 of the form, cover and let it rise for the last time.
• 
• • * If the dough was put in more, and it has risen to the brim, then you need to tie such a form with oiled cardboard / baking paper, since the cake will rise even more during baking (I am a reinsurer, but I still think this will happen now in the 2nd batch, because I put more than 1/3 and has already come to the edge of the bucket in C / P, I don’t know what to do, because I have a double bucket and you can’t screw any cardboard there, I'll try to build foil bumpers, eh ...)
• 
• • As it is written in the original source: “You need to“ taste ”the oven with flour: throw a handful of flour and, if the flour does not catch fire, but only turns brown (light brown), then you can plant a cake, if the flour does, then you need to wait, otherwise the cake will burn and no longer rise. "
• • When the oven is preheated and the dough has risen twice, the cake can be greased with yolk and sprinkled, who likes, with peeled and chopped sweet almonds (And nowadays it is called sweet almonds) and put in the oven. Next, bake until tender, checking the readiness with a wooden skewer. We take out the ready-made cakes, cover them and wait for them to cool down, so that later we can cover them with fondant.
• Cooking fondant:
• • It is necessary to cook a thick syrup from 600 g of sugar and 0.5 glass of water and add 2 tsp. molasses (if not, then honey) - cool until warm.
• • Then add a few drops of cold water there and beat until white. The more the fondant is knocked out, the whiter it will be. Again, the mixer turns out quickly. Without the addition of molasses, the fudge is easily sugared.
• • While the fondant is warm - it is applied easily, it freezes instantly, so you have to contrive to have time to sprinkle it with decorators on top. I periodically melt the fudge on the slightest light, but so that it does not boil.
• 
• 
• The cake turns out to be very juicy, airy, fragrant and tender. Oddly enough, but the baking was better in HP, apparently my oven still orders to live a long time ... The crust turned out to be thicker than in multi and HP. Maybe I didn't take into account something, of course ...
• Good luck, beloved bakers! And Happy Easter!

Time for preparing:

16-18 h

Cooking program:

Oven, Multicooker -

National cuisine

Russian ritual cuisine

Note

the recipe was transferred to the sourdough and supplemented from the book "Russian ritual cuisine"

Dear bakers! With the upcoming bright holiday of the Resurrection of Christ !!! Don't blame me that it's so late, but I baked it and put it out. I have been baking this cake for many years, namely since 1992, which means this time is anniversary !!! The recipe was taken by me at the dawn of my Orthodoxy from the brochure "Russian Ritual Cuisine" brought by my mother from the monastery (she worked there then). In that modest-looking brochure, interesting old recipes were collected. By the way, all sorts of intricate "Lamb" and in fact in the old days served on a festive Easter table! In my brochure it is written how to make the "Butter Lamb" (I remembered that this year we are actively baking Easter lambs and lambs on the forum). Well, back from our rams to Easter cakes ... Over time, I supplemented the cake recipe to suit our taste. But he remained tender, juicy (and as my household members say "as tasty as cake", I don't know why ...) And we nicknamed him "Tenderness". And since recently I have stepped on the path of "leaveners" and fundamentally do not use yeast, then you yourself know - I decided to shift my favorite recipe for awesome tender, not dry kulich entirely to sourdough without industrial yeast.I started my tests while I was fasting, but unfortunately I didn’t get the second rise of the dough in any way! And yesterday, lo and behold, everything worked out so great !!! Today I decided to consolidate the result in order to make sure that everything really works out. Still, it is more correct to bake cakes before Easter, when the Lord himself blesses us for this!
I apologize for the hasty "design" of Easter cakes (this year everyone is jumping on one leg, as they say). It usually looks more elegant:

recipe for this cake in the original (by leaps and bounds):
Flour about 1.5 kg
Milk 600 g
Yeast 50 g (not dry of course)
Eggs 10 pcs
Butter 300 g butter
Sugar 550 g
Rum / cognac / vodka 200 g
Kish-mish 150 g
Cinnamon (seedless dried cherries) 100 g
Almonds 100 g
Lemon / orange zest with 1 pc
Cardamom to taste
Saffron 3 tsp
Vanilla sugar
Salt 2 tsp

We put the dough on 3 glasses of milk and half of the flour. The rest is the same!

Well done, Ilona! She designed everything very beautifully and made a good photo session for her creations! How much work ... Clever girl!
Happy holiday to you too! All the best to you!

Thank you. I was very worried that I was not doing anything. Still unlucky with the schedule - Saturday and Sunday fall on my working days until 21 o'clock. Nothing can be done.

It’s a pity that I didn’t find this recipe a couple of days ago. I so wanted to bake the cake with sourdough ... But nothing, I’ll bake it not next week for parent's day. And thanks for the hard work! recipe bookmark

It’s a pity that I didn’t find this recipe a couple of days ago. I so wanted to bake the cake with sourdough ... But nothing, I’ll bake it not next week for parent's day. And thanks for the hard work! recipe bookmark

Olekma, you would not have found it a couple of days ago ... I only exhibited it yesterday, as I tested it twice only then and exhibited it. Sorry ... But Easter week is long, and you can bake and bake cakes)

Please tell me, I didn't understand what kind of leaven? First, you write that you add sourdough to the milk. How to cook it?

[What is leaven]

I have a thick French, but any wheat sourdough is quite suitable, we have a huge selection of them on the forum: What is leaven , Starter cultures. Table of contents

Hello! please tell me what consistency do you get the dough?

Hello! please tell me what consistency do you get the dough?

The dough is of medium consistency, viscous thick, of course it does not hold its shape.

Hello, ilonnna`chka! A month before Easter, I had already begun to look for a recipe for sourdough Easter cake, since I have not used yeast in principle for more than a year. I decided to dwell on your recipe, since you are a proven author - for the second year during fasting I bake your lean sourdough pies, for which I am very grateful

A question about your cake: I see you have quite a lot of flour in your recipe. So you get not one cake, but several? Please specify how many cakes are at the output?

Why am I asking, I need one cake, but a big one. Can you tell me how much flour I need to count your recipe for?

[Valeria +]

Valeria +, I'm glad that lean pies have taken root in you! Great! So it was not in vain that I spread it! As for the cakes, well, I didn't weigh how many cakes were obtained in kg. And I don’t remember in pieces. A year has passed and so many things were baked in that year. I remember that I baked 2 small ones in HP, a bunch in cupcakes (everyone had to give a small one, about 5 medium ones. But I don’t understand whether I did it once or put it twice? I don’t remember, alas ... And I still don’t understand how big do you want cake?

I don’t remember, alas ... And I still don’t understand how big a cake you want?

Okay, Ilonochka, it doesn't matter. I will proceed from the amount of flour for a large loaf of bread and, for this amount, I will recalculate your recipe. It's scary, will you get a cake with sourdough? There are so many ingredients that make the dough heavier. Well, the trouble is the beginning. I'll try.The stove will be a couple of days earlier, so that there is still an opportunity to correct it in case of failure.

And your pies - yes! Very much even got accustomed. During the fast, pies + focaccia = our magic wand.

Valeria +, I have just re-read my recipe and there in the photo you can see what a big basin I have there with a test for HP (it still has a mark with a pen, and you can see the dough has risen on the sk. So the basin is 10 liters or even From the text I realized that I baked Easter cakes in 2 rounds, I remembered that in KhP I baked Easter cakes from the second batch.

The stove will be a couple of days earlier, so that there is still an opportunity to correct it in case of failure.

This is the right decision, because I did not succeed the first time, but I have already laid out the proven recipe, with all the corrections after successful games! So it will be easier for you! Good luck! And I will wait with a report, because this is my favorite cake!

Good luck! And I will wait with a report, because this is my favorite cake!

There will certainly be a report, God willing.

But I still have questions, I will torment you a little, okay?
So, this is the case. When I make your lean pies, the proofing dough (I have it in the microwave with boiling water) never doubles in size. I just let the dough stand for about 4 hours and then, at my own risk, start working with it. And so far it has never failed, because sticky pies are well suited to. But when I make different breads, my dough always rises twice and more. That's what I thought. Maybe my dough doesn't rise twice because I put all the ingredients in the dough before kneading? That is, both salt and oil. But when I make a dough for bread, first the dough is kneaded in a food processor without salt and oil. Then it lies right in the combine for about 30 minutes (for the development of gluten) and only then, in the second batch, I add salt and oil (they say both salt and oil interfere with the development of gluten). But with bread dough, this is easy to crank, since it is not very dense and the butter normally interferes with it during the second batch. But my pie dough turns out to be much denser than bread dough, and I'm afraid that such an amount of butter simply won't interfere with the dough in the second batch. Could you tell us step by step at what stage you add such heavy ingredients to the dough as sunflower oil or butter mixture (in the case of Easter cake), etc., and for how long after that you knead. And whether your pie dough fits twice in proofing. Mine doesn’t fit. Once, for the sake of interest, I kept it for as much as 7 hours - it still didn't fit in half, it's useless.
My zavkaska, I think, has nothing to do with it, because it raises bread for me superbly (they all turn out to be tall and lush).
I ask all this in order not to burst with Easter cake. Suddenly he also does not want to come up at the proofer.
I apologize for writing for a long time, I wanted to explain my misunderstandings in more detail. Show Christian love, Ilona, ​​tell me in what order you stuff everything into your pie dough and how long it takes to knead.

It is strange that your pastry dough (can you on you?) Is dense. I have it very soft, I do not like dense dough filled with flour. Maybe it's the flour? Apparently your flour picks up moisture well and needs to be added less. And I put butter immediately when kneading the dough, well, after that, of course, as the dough came up. But you can then knead in the butter, letting the flour swell for 15-30 minutes. My HP copes with this task, I cannot judge your power. But if your leaven does not raise a dough that is less rich (than in a kulich) (mine raised both 2 and 3 times!), Then I am afraid that you may not be able to get the cake, because I myself have a problem. the first time it turned out, why then I decided to put so much ripe (but not sour yet) sourdough at once. Look, my dough has risen by about 2.5 times (and the pastry may be 3!)


But the pie:
Was: Now:


This film is holding him back

(can you please?)

Of course! And even with pleasure !!!

But if your leaven does not raise a dough that is less rich (than in a kulich) (mine raised both 2 and 3 times!), Then I'm afraid that you may not be able to get the cake, because I myself have a problem. the first time it turned out, why then I decided to put so much ripe (but not sour yet) sourdough at once.

I don’t know, maybe the sourdough is involved, but this is my second Frenchwoman and both of them behaved like that.

It's strange that your pastry dough is dense. I have it very soft, I do not like dense dough filled with flour. Maybe it's the flour? Apparently your flour picks up moisture well and needs to be added less.

Yes, maybe I am making the dough too tough. However, here's what's strange. When, after not waiting for the dough to rise twice, I start sculpting pies, then later, already in pies, it still fits me and the pies turn out to be very tasty. Still, I will try to reduce the amount of flour. I will practice on the pie dough for now and, if possible, I will try to make Easter cake. And if nothing comes of it, I will bake the cake with yeast, as before.

A little later I will unsubscribe whether it worked or not.

Need to try! I also trained with Easter cake in advance.

And she baked it with Calvel's leaven, but she is also one of the French.

[Ilona]

Ilonasince my leaven until does not know how to raise baked goods (but we are working with her on this), can you throw off the recipe for your cake with yeast? I really liked its appearance and composition of products. It should be super tasty.

Valery, I will try to throw it off, but I don’t promise, because I don’t have time - there is a renovation in progress, which urgently needs to be completed. But I will try. Remind me again, ok? I’m a sclerotic ... On the night of the 30th, remind me, I will also bake this year with yeast, the leaven has not grown with me: ((

Valeria, I will try to throw it off, but I don’t promise, because I don’t have time

Well, if you don't have time, you won't have time, then I'll bake according to my old recipe.
But I have one more question about your cake recipe.

After the dough has risen enough, lay it out in the forms, filling in 1/3 of the form, cover and let it rise for the last time.

Do you mold the cake dough somehow or just knead it and push it into the molds?

I lay it out carefully in the forms) and try not to upset it, in the process it still involuntarily settles down.

[Valeria]

Valeria, at your request and for those who did not manage to supply the leaven, like me this year. I give the recipe for this cake in the original (by leaps and bounds):
Flour about 1.5 kg
Milk 600 tbsp
Yeast 50 g (not dry of course)
Eggs 10 pcs.
Butter 300 g butter
Sugar 550 g
Rum / cognac / vodka 200 g
Kish-mish 150 g
Cinnamon (seedless dried cherries) 100 g
Almonds 100 g
Lemon / orange zest with 1 pc
Cardamom to taste
Saffron 3 tsp
Vanilla sugar
Salt 2 tsp

We put the dough on 3 glasses of milk and half of the flour. The rest is the same! If I am worthy, nevertheless, for cake, I will expose later as a separate recipe.

Baked Easter cake "tenderness" with sourdough - indescribable yummy! Unfortunately I didn't take a picture. Baked 5 cakes at once for Easter. While the relatives were transported, there was not enough time for the photo. I thought the dough would be sour (I have no friends with pies - they are sour), but here, if there is sourness, it is not at all very big. After two days, she left altogether. I did not put the dough for the night. 3 days before baking, I renewed the leaven (wheat) every day. Therefore, on the day of kneading the dough, I had it the freshest and at the peak of activity. I immediately put the dough in a bowl of water (45 degrees), covered it, and it actively came up to me in three hours (I changed the water as it cooled down). I kneaded the dough, laid it out in forms, tightened it with a film and again into a bowl of water. The first cake came up in 2.5 hours, and the rest went "like seeds". In nine hours I put my Easter cakes (dough) and baked.The next day I baked according to the same recipe, but only with yeast. It's also delicious, but somehow I reacted to them without enthusiasm, because they were by leaps and bounds. They do not have the taste of those same GRANDMAN'S cakes, but on the sourdough the Easter cake is the same - BABUSHKIN's! Thank you very much for the recipe !!!!!!!! I want to tell a little (maybe someone will come in handy) how I made the sourdough on wheat flour. It is simply impossible to buy flour of the 1st, 2nd grade or whole grain from us. I grew the leaven like this (I will not describe the whole main process): I bought wheat bran, ground it in a coffee grinder, sowed it through a sieve and added it to the premium flour in the proportion: 90 grams of flour + 10 grams of sifted bran. The leaven works very well. The smell of a mature sourdough is awesome, not at all as specific as just on premium flour. And I feed the leaven with the same "flour". In theory, this is whole grain flour. And flour of the 1st and 2nd grade can be made by adding in the proportions: 1st grade: 96% flour + 4% bran; 2nd grade: 92% flour + 8% bran.

Yes, Irina, you are absolutely right! I, too, got out of this situation and it turned out great to grow sourdough on bran, or rather with the addition of them. Marianna wrote about this, I raised her according to her recipe, but thanks anyway for sharing, maybe someone does not know about this yet.
I am glad that you liked the cake recipe and you were not too lazy to bake it! : bravo: Thank you very much! So it was not in vain that Carpel last year brought out the recipe for sourdough cake! The cake turns out to be so tasty that when they eat it, they say that it is at the level of the cake in terms of the degree of deliciousness. Something they have such an interesting measurement scale * JOKINGLY * And this year I baked this recipe with yeast, because I didn't have time to start the sourdough at all, I realized late with the repair. It also turned out delicious. But I still can't post the recipe, there is no time

Ilona, ​​accept my gratitude for the recipe for an excellent sourdough cake! It's really delicious! Although there is a lot of leaven (and I also poured yeast, to be sure), there is not a drop of sourness !!! The only thing, I probably did not calculate my strength and time, but my Easter cakes were being prepared, ashamed to say, for 3 days. Everything was not up to them
But despite such torment, the dough came up the prescribed number of times. True, then it fell off And everything would be fine, but the last time before baking, I still had to postpone other things and do baking at the moment of the highest rise, but, alas, I did not. And I got flat roofs of Easter cakes, sort of big pills, but tasty !!! By the way, I baked according to three recipes - this one is, of course, the best! Thank you again!

Dreamer, well, of course you shouldn't have delayed planting a cake in the oven. But it's great that all the same you did it wonderfully! This year I baked 2 small Easter cakes from a portion of dough in HP, and one large one in a slow cooker! Here in a cartoon I got it with a flat roof, but it was my fault, because I was so tired that, having put the uklich in the dog, I went to sleep myself. And the dough flopped a bit too much and it was ripped to the very roof

I also had an idea to bake in a multicooker, but decided to put everything in the oven. By the way, I forgot to say - the little cakes for children in silicone molds for some reason did not go off and came out right
Probably off topic, if anything - delete it, please. They just started talking about sourdough, and so I wanted to complain that my wheat sourdough was only enough for this cake, and right after Easter, it and my rye sourdough bloomed, smelled strangely and were safely poured into the sewer. They were handed over from the monastic bakery, they were good leavens - until they got to me, yeah ...

Sorry for the leaven. Something somewhere did not finish. This should be analyzed!

For now, to be honest, I'm at a loss as to what could have been wrong. Maybe they will tell you something else in the relevant topic, she also complained there.

Unfortunately, I didn’t succeed in these pasches ... although I did it on Maundy Thursday, as expected ...the dough boiled and rose very well, but the dough rose for a very long time and weakly ... it turned out to be knocked down and heavy, although it tasted good, even too sweet ...: cray: I don't know what the reason is, like I did everything according to the recipe. ..

Milk 600 tbsp

Ilona, ​​what about the milk?

Gee ... well, of course, it was sealed in grams Do not pour 600 glasses

Unfortunately, I didn’t succeed in these pasches ... although I did it on Maundy Thursday, as expected ... the dough boiled and rose very well, but the dough rose very long and weakly ... turned out to be knocked down and heavy, although it tasted not bad, even too sweet ...: cray: I don't know what the reason is, like I did everything according to the recipe ...

I don’t even know ... they always, always work out by leaps and bounds. It didn’t work out right away with the sourdough, so I put the recipe out late then, because I didn’t adjust it to the sourdough the first time. Maybe you accidentally poured excess sugar? Because of this, it boils violently and rises worse, as if the reaction passes faster and truncates! Paragraph! As a child, my grandmother always told me that add sugar to the dough, things would go faster, but if you put a lot it would be hard to go.

No, everything is strictly according to the recipe ... I did it only with sourdough, I don't use thermophilic yeast in principle ... I decided that I had to try again, without waiting for Easter, calmly, without nerves ... I will write about the result ...

OK! With sourdough, as I already wrote, it didn't work out on the first try, but only on the third.

OK! With sourdough, as I already wrote, it didn't work out on the first try, but only on the third.

And I, Ilonochka, according to your recipe, turned out the cake right from the FIRST TIME !!! Then, on Easter week, she repeated it for an encore. But without your advice - nothing would have happened, I think. Thank you for describing everything in such detail. Do you remember how much I tormented you with questions?

Sorry to report my success so late (under your leadership). Our repair is a natural disaster, you know. Unfortunately, there are no photos either. BUT!!! If I am alive and God permits, then next Easter I will certainly report a photo. By the way, it seemed to me that this cake on the second or third day becomes tastier than on the first.

Oh, thanks for writing, otherwise sit and think how it ended))
Easter cakes
(cooled down, of course) I store it tightly wrapped in a bag so that moisture does not come out.

[Ilona]

Ilona,
Hello, I have muddied Easter cakes according to your recipe. Since I don't use yeast, I was looking for a recipe for a long time. I read yours and somehow immediately stopped on it. Thank you so much.
If I knew that such a volume of dough was obtained, then I would probably halve the recipe. There is no kneader, and HP naturally cannot cope with such a kneading volume. So I kneaded it with my hands
It took about 2 hours to knead, but the kolobok didn't work. The dough almost leaves the hands. Divided into 2 pieces, the whole piece does not fit into the cups (there will still be a rise in the dough) and sent for proofing. Then I read in the topic that the bun would not work.
I hope by the evening I will have the tastiest and most delicious cakes)
Ilona, ​​I forgot about sugar when whipping proteins, I added a pinch of salt, but no sugar 100 grams. Is this very recipe critical? The rest of the recipe ingredients exactly.

Tatiana, excuse me for being silent for so long at such a hot time of Easter cakes. Works carriage. I hope you have excellent cakes! The main thing is to bake them correctly! There shouldn't be a kolobok, otherwise you will end up with steep cakes filled with flour. Show your progress !!!

Ilona, ​​thank you very much for the recipe. Easter cakes are good! I was worried that the leaven would not cope with such a rich dough, but everything went up perfectly.
These are my Easter cakes) Baking in the oven and in Stebe. It turned out 5 pieces! All of mine liked it. I made more mini Easter cakes, they already knew it)). It was not in vain that I had to manually tinker with the test for a long time
I will do more. Only the cardamom will slightly subtract. The taste of cognac-cardamom vanilla and the zest interrupted.

Thanks for the recipe! Everything worked out. I was only sooo confused by 3 teaspoons of saffron ... a bag with a dozen "rays" costs 50 rubles, three teaspoons will cost like a bread maker ... and in large doses saffron is poisonous to humans. Maybe it's about another saffron?

Oh, well, I don’t know what kind of saffron is poisonous, now it’s interesting for me. But I noticed that it is different. Sometimes you take a little on the tip of a teaspoon, pour it with alcohol and you get such a vigorous color! And sometimes it is not orange, but yellow saffron ...

Brothers and sisters! Happy Resurrection of Christ !!! I'm glad you managed to bake my cakes! I am very worried every time someone fails! This year I myself bake this cake with yeast. mine are still in the oven. I will not consecrate any more of course. I won't be in time, but well ... Happy Holidays, dear Christians !!!

[Ilona]

Ilona, thanks for the recipe! The result is the most tender cakes!
However, my sourdough for some reason did not respond very well to the addition of milk instead of regular water: the sourdough refused to rise. Gurgled, bubbled, but upward - not in any way. The same with Easter cakes - they rose only in the oven, and not three times, but only two times.
But nevertheless - it tastes amazing! The orange peel gave a unique aroma.

By the way (all of a sudden, less experienced housewives like me will come in handy): I baked at 180 degrees for about 40 minutes.

[Catherine]

Catherine, thanks for the report. That would be even a photo at least kusooooochka! And this year I baked without sourdough, so I was not able to grow a new one. It turned out delicious, I also added mastic and dried fruits for Christmas cake and cherries in alcohol. It turned out to be a bomb !!! )

Ilona, ​​it's me again with a question.
I wrote above about excellent Easter cakes, ... and a photo was attached.
And this is in the context
Can you somehow remove the sourness? Maybe there is a reception? I even like it. But some of my comrades ask not to sour

[Tatyana]

Tatyana, forgive me, I haven't looked at Temka for a whole year, I somehow missed the question, it's a shame. How to remove sour? Yes, it seems like she's not here, everyone writes about it. Perhaps you took the sourdough not at the peak of maturity, but still started starving. Here the tone of the ude begins to sour.

This year, you will again have to be content with yeast-made Easter cake. I won't have time to grow the leaven.

Ilona, ​​I want to try Easter cakes according to your recipe, but I am confused by the presence of alcohol in the recipe, because how the kids will eat, can I not add it at all? And why is alcohol in the test? I'm a beginner, I bake Easter cakes for the first time