Ilona
LenulyaYou don't have to worry about this at all, all the alcohol will evaporate during the baking process, only the aroma will remain. Alcohol provides additional fermentation.
Lenulya
Quote: Ilona

LenulyaYou don't have to worry about this at all, all the alcohol will evaporate during the baking process, only the aroma will remain. Alcohol provides additional fermentation.
I read somewhere. that alcohol does not completely evaporate, therefore, children cannot eat dishes prepared with it. If I do not add alcohol, is it necessary then to increase the amount of water equivalent to the amount of alcohol
Margot K
Hello, members of the forum! Happy Holidays!
Dear, Ilona! We express our gratitude to you for the wonderful recipe. Easter cakes, according to this recipe, turned out to be very tasty, light, dry. Only with fudge did not grow together. We need to boil a thick syrup, and we must have evaporated the liquid a lot ... in general, there is an incentive to practice ...
May God grant you Ilona and your family health and all the best!
GTI Tatiana
Ilona, baked these Easter cakes again))))), and again I say thank you)))))) This time it turned out without sourness in the dough. Made with hop sourdough. Just super)
Ilona
I'm glad!!! I am glad that we baked this cake again, so I liked it!))) I also baked it this year, but I didn’t grow the leaven by leaps and bounds. Now I am baking custom-made cakes. This takes a lot of time and effort, unfortunately the leaven will not be revived in our country. I need to pinch off a piece from someone :))) otherwise I won't put it on ...
Ilona
Margot K, you can do it with fudge! And now I have learned to do another. Very good too! But you need a strong mixer. It turns out super! It will be time to post the recipe!
ANGELINA BLACKmore
Ilona, I plucked up the courage and did knead the cake with sourdough.
For 25 years I baked with yeast ... ... and it was scary ... suddenly the leaven could not raise ... But the fears were in vain. The recipe, however, took her own, old one. Corrected for the presence of sourdough in the composition.
And everything worked out. It's great that you cheered me on these pastries.
Kulich Tenderness on leaven without yeast
Kulich Tenderness on leaven without yeast

A big cake was baked in a 6-liter cauldron ...
After baking, weighed - without a few grams of 2 kg.
Ilona
NatashaIt's great that we decided on our sourdough cake! ) Now you need to make a separate recipe? Did you have your own recipe? I think people will be interested in trying another recipe!
ANGELINA BLACKmore
Ilona.. I'm so ashamed, but I don't even know
how to do it.....
There are many interesting recipes ... but there is not enough understanding ...
Help if you can ... please.
Ilona
Natasha, Natasha, of course I will help! I'll write to the PM
ira_lioness
Ilona, Hello. Tell me, for this recipe you feed the sourdough in what proportion, 1/1/1? And how long does it take to peak?
Ilona
ira_lioness, I am no longer engaged in leavening. Not enough time. All time and energy is spent on cakes. But, when I did, I fed for the cake just like always. Each sourdough is different, I had a Frenchwoman. The main thing is to use it at the peak of maturity. that is, feed, as usual, and wait for its maximum growth, the main thing is not to overexpose. Then everything is according to the recipe.
moleka
And at what temperature is it better to bake these Easter cakes?
moleka
Thanks for the recipe, the Easter cakes were a success (I like moist ones), they look like panettone, apparently thanks to the sourdough. I warmed up the oven immediately with Easter cakes, baked with convection at 170 degrees.
Alena Semenyuk
hello, Ilona, ​​yesterday I baked Easter cakes according to your recipe, it's a pity the tops burst, but the taste is just super, I really liked
Thank you


Added Sunday 24 Apr 2016 14:00

Quote: Catherine

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.
thanks for the hint, otherwise I seemed to give a high temperature and the top of my beads burst, but the taste of this did not suffer
Ilona
Alyona, I'm glad I liked the cake! Bake to your health! The top blows away if the dough has not risen enough yet. It then actively begins to grow in the oven, and the temperature already creates a crust. Therefore, we often moisten the bread before planting it in the oven, so that the crust does not form so quickly.
liberiam
Ilona, Hello.
Please tell me how thick the leaven is in your recipe.
I baked, taking into account the liquid / flour in the sourdough as 1/1, that is, if you take the third part of your recipe, then there will be 150 grams of leaven in it 75 grams of water and 75 grams of flour, right?
I ask, because the dough seemed a little thin, although the cakes rose perfectly and the taste pleased.
Levulya
And I have a question. After the proteins have been mixed in, the dough seems thin. Surely you don't need to stir up the flour? I don't want the roof to fall. Tell the girls.
Ilona
Quote: liberiam

Ilona, Hello.
Please tell me how thick the leaven is in your recipe.
I baked, taking into account the liquid / flour in the sourdough as 1/1, that is, if you take the third part of your recipe, there will be 150 grams of sourdough in it 75 grams of water and 75 grams of flour, right?
I ask, because the dough seemed a little thin, although the cakes rose perfectly and the taste pleased.
Yes, the dough seems thin, but oddly enough, everything is baked perfectly.
Vikulyasha
Ilona! Only when I decided to write a review, I noticed that again I liked your recipe !!! This is destiny!
Easter cakes are just excellent !!! Decorated with the whole family today! The boys stubbornly picked out raisins while kneading the dough
I want to add, the first time the dough rose quickly! If not for the coolness would have escaped. I did both mixes by hand. And if someone doubts the thickness of the dough after adding proteins, remember that these are not pies, but tin baked goods.
Ilona
Vikulyasha, it's fun there with you) Mine, too, are circling around the bowl and trying to slam the leftovers off the walls ... But I often bake at nights, so the attackers sleep
I was baking again tonight. Every year I try some more cakes, but I still bake my own. We got used to them, but for us they are still the same
Vikulyasha
Unfortunately, my husband does not let me go to the oven at night
This year I discovered Italian Easter baked goods (Easter dove), that's something! Today I put another dough, the first batch is scattered!
Alena Semenyuk
oh, how interesting please tell me, for more details
Catherine
This year I repeated a wonderful recipe!
Half a serving made four medium-sized cakes, sooooo delicious! Of course, sourdough baking is a long and painstaking process, but it's worth it: purchased cakes weren't even close.

Photo report:
The lid also flew away under the glaze imperceptibly There was a feeling that it was possible to give a little more distance, but the matter moved towards the night ... They baked at 180 degrees for 30 minutes. Next year we will try a lower temperature.
Kulich Tenderness on leaven without yeast

The resulting four cakes:
Kulich Tenderness on leaven without yeast

Slice slice:
Kulich Tenderness on leaven without yeast

I was afraid to shift the candied fruit so as not to make the dough heavier - I was afraid that the leaven would not take. Nevertheless, we are very pleased with the result! Thanks again to Ilona!
Ilona
Christ is Risen!
Girls, I'm very happy for you all! Such cute Easter cakes and a cutter that you need!Vikulyasha, about the Easter dove also became interesting. Will you tell us? Or maybe you will not lay out hp in a separate recipe?
Pancake
Ilona, ​​I will repeat it to you, already SUCCESSFUL! I wrote 3 years ago (post # 30) that then my cake didn’t work out ... during this time I got used to both sourdough and cake. So I tried your recipe again and, lo and behold, I succeeded! Now my starter culture on liquid yeast, made according to the recipe from our site, works well. Thank you!
Ilona
Pancake, Svetlana, I am very happy for your result. I haven't read about liquid yeast, it's interesting.
Vikulyasha
oh, girls, I just saw that you ask me, I answer!
The Easter Dove or Columbine (Colomba Pasquale) is a traditional Italian Easter pastry in the shape of a dove. There are two more legends that speak of the Easter Colombus from the Longobard era. The first says that King Alboino, during the siege of Pavia (mid-sixth century), received sweet bread in the shape of a dove as a sign of reconciliation. (Then Pavia capitulated and he made it his capital).
The second legend is related to Queen Teodolinda and the Irish abbot of San Colombano. San Colombano, upon arriving in Bobbio (PC) in 614, was invited with his monks by the Lombard sovereigns (Theodolinda and Agilulfo) to a sumptuous banquet. On the table were served dishes of all kinds, especially beef, pork and game meat in abundance. However, while maintaining Lent during the period of penance, Colombano and his monks refused to eat meat. Queen Theodolinda began to take offense, but the abbot stated that he would eat after blessing the food. He turned everything into cakes of bread, in the form of white doves, white as their tunics. The queen, seeing this miracle and convinced of the abbot's sanctity, decided to give him the land of Penice, where the Abbey of St. Columban was born.
The white dove has become a symbol of the Holy Iconography of St. Columban and is depicted on his shoulder. In the vastness of the network of recipes, there are a lot of all sorts of recipes, I made the author Nina-super-grandmother from the site of the cook, it turned out amazingly! Snapped up! Only I did it on sourdough, and the molding on the Italian site (I can't insert the link yet)
They also make like buns (braid or in the shape of animals), and put a boiled egg in the center (I haven't found this site already ...).
As always, I wanted to show off for the next big holiday and was looking for something new! So I came across all this beauty!
Kulich Tenderness on leaven without yeast
Ilona
Vikulyasha, thanks for the interesting story.
Nuttic
Hello everyone! Easter and 2017 are coming soon! For two years now I have been baking this delicious cake! Thanks for the recipe. I have a question. Can I add more sugar? it seemed to me not sweet ... alcohol eats sugar, apparently I poured a lot of it
ANGELINA BLACKmore
Ilona, here comes the Holy Week 2017. And here I am again. This year I will implement your recipe (mine too) - I want a lot of cakes)))
After baking Christmas stollen, confidence in the strength of the leaven is unshakable))) After Easter, I'll run again, with a report))
Nuttic
Hello everyone! Easter and 2017 are coming soon! For two years now I have been baking this delicious cake! Thanks for the recipe. I have a question. Can I add more sugar? it seemed to me not sweet ... alcohol eats sugar, apparently I poured a lot of it
Maxal
I apologize. Already figured it out. The message was sent by mistake
hvitasss
I prepared cakes according to your recipe. The taste is incredible !!! Thank you!!!
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.
So I did. And the cakes in uniform did not rise high. Although the dough in the tub was loose and plump. When I was shifting the dough, I did not crush it. Moved it up. Should I have crumpled it before putting it in baking dishes?
Ilona
Nuttic, Sure you may! I gave the recipe as it was originally, but I myself also put more sugar, I also really like sweeter cakes.
Ilona
ANGELINA BLACKmore, With God! I'll wait with a report)
Ilona
Quote: hvitasss
So I did. And the cakes in uniform did not rise high. Although the dough in the tub was loose and plump. When I was shifting the dough, I did not crush it. Moved it up.Should I have crumpled it before putting it in baking dishes?
I deliberately did not cheat, while you lay out a little anyway, but it does.
Ilona
This year I will also bake it and not only it. But, alas, without leaven, since I cannot grow it in industrial volumes, I have not raised it for myself for a long time. So, God willing, for the suffering for more than a year I will make an MK for the yeast version.
hvitasss
Ilona, ​​thanks for the answer.
Sven
Tomorrow I will bake the second batch. Yesterday I tried half a portion. Very successful, tasty: the children already took a sample)
Ilona
Sven, great! And now I'm putting dough))
ANGELINA BLACKmore
I, too, will bake today and tomorrow. Various.
Ilona
How is anyone doing well? Here is my cut and break 😋 I "cut" the kid, could not stand it) But this is not on leaven, but on yeast this same cake.

Kulich Tenderness on leaven without yeast

Kulich Tenderness on leaven without yeast
ANGELINA BLACKmore
Elon, my dough is rising. The rest weighed, measured, soaped, soaked, crushed ...
WAIT!
ANGELINA BLACKmore
Quote: Ilona
With God! I'll wait with a report)
Kulich ....... just delicious !!! Knead in raisin sourdough. The dough rose with a bang, easily and quickly (even yeast did not please me as much as a new kind of leaven). The roof was not torn off, not a single tear in the crumb. Smooth porosity. I was very impressed by the taste of a good butter cake (despite the fact that the product itself is not heavy) The recipe is great because it does not clog with flour. The dough is quite liquid (the bun does not hold, but it also lags behind the dishes and hands) Easter cakes pleased and warmth in the soul, from this, joyfully. Thank you!
Xristos INoskres!!!
Kulich Tenderness on leaven without yeast

Ilona
ANGELINA BLACKmore, Christ is Risen! how happy I am for you and your starter culture!
ANGELINA BLACKmore
Elon, here are such pretty Easter cakes.
Kulich Tenderness on leaven without yeast
liberiam
IlonaThank you very much for this recipe.
I have been baking for the second year, of course, with the recipe adjusted for my sourdough. I have hop sourdough. Top wet meringue.
My Easter cakes
This cake weighs only 220 g, and the 550 ml mold had to be wrapped in foil, because the cake almost ran away
Kulich Tenderness on leaven without yeast

And I managed to photograph this one outside and inside.
Kulich Tenderness on leaven without yeast

Kulich Tenderness on leaven without yeast

The whole family liked the Easter cakes according to this recipe. Thanks again.
Ilona
ANGELINA BLACKmore, liberiam, girls, thanks for your trust in my cake recipe. I am very pleased and I am very glad that everyone got them and everyone liked them! Enjoy your holiday! And we also bake them for radonitsa. So I put the dough again) Who's with me? Are there such Easter cakes?
Alena Semenyuk
Quote: Ilona

ANGELINA BLACKmore, liberiam, girls, thanks for your trust in my cake recipe. I am very pleased and I am very glad that everyone got them and everyone liked them! Enjoy your holiday! And we also bake them for radonitsa. So I put the dough again) Who's with me? Are there such Easter cakes?
Of course there are such gluttons, I also love Easter cakes

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