Easter cakes (Paski) from Svetta

Svetlana, third year with insanely tasty Easter cakes - a deep bow for the recipe! All girlfriends have already sent here)))
My Easter cakes this year





I baked two batches: the first in the picture above, yesterday's. Today, alas, the domes are not so beautiful, they are flatter. There was a difference in brewing the dough, yesterday it was thick enough, today I stood less on the stove, it turned out thinner when I poured the second part of the milk. Plus I decided to add more raisins and candied fruits. Could this have affected the final spreading lift?

Girls, tell me, if all the dough does not fit into the oven in one go, what to do with the rest so as not to oversteer?

tin cans

I used to bake like that that year: girl_red: but this year I decided to make the process easier

Girls, tell me, if all the dough does not fit into the oven in one go, what to do with the rest so as not to oversteer?

I first lay out small ones, then medium ones, then large ones. So I bake in three passes. Wait for what Sveta will say

I used to bake like that that year: girl_red: but this year I decided to make the process easier


I first lay out small ones, then medium ones, then large ones. So I bake in three passes. Wait for what Sveta will say

That is, you put them into forms at the same time? But bet big on the next run?

Girls, tell me, if all the dough does not fit into the oven in one go, what to do with the rest so as not to oversteer?

Put it in the refrigerator. Already decomposed into shapes. Then. when the place appears, immediately put the oven on.

Put it in the refrigerator. Already decomposed into shapes. Then. when the place appears, immediately put the oven on.

Remove already risen dough?

And I have a question - where and how best to store Easter cakes? At home or take it out on a glazed loggia, closing it freely (putting it in a bag)?

Quote: The dog is gray from Today at 10:23 pm
Put it in the refrigerator. Already decomposed into shapes. Then. when the place appears, immediately put the oven on.
Remove already risen dough?

Of course, since such a question arose. Otherwise, just leave for proofing. Do not lay out the entire volume - bake one pass and continue.

[svetta]

],

That is, you put them into forms at the same time? But put big on the next run

Yes! I can't do it quickly, the dough sticks. Yes, and it is necessary to pack, and not just blurt out in a jar. I always do this, I lay it out right away

And I have a question - where and how best to store Easter cakes? At home or take it out on a glazed loggia, closing it freely (putting it in a bag)?

I put a large pot in a saucepan and cover it with a lid, there are also large trays, probably five-liter, but only small pies become there



svetta, sorry, I'm giving advice here without you

Sveta, this year I go again with thanks for the Easter cakes.

My roof began to burn - covered with foil and flat steel. Crying

I sit drinking coffee with a paste ...


Girls, later I will reread what I wrote last night and I will answer everyone, now there is no time, sorry ...

[Svetik]

Svetik, my golden one! I never tire of thanking you for the wonderful recipes, and for this, the most delicious cake in the world!
You know me, I am a terry atheist, but succumbing to the general excitement, too, for the third year I have been baking Easter cakes for Easter.
That's how much they treated me - I never liked Easter cakes. Now sugary-sweet and at the same time somehow bland, now dry, now heavy, everything was not so for me. But I fell in love with yours and I succeed in everything.
Delicious, fluffy, soft, not dry or crumbly at all.
This year I baked a full portion.



I replaced half of the flour with grain, the roofs turned out to be remarkably convex, only slightly crooked. I already equated them in the molds, but I didn't even fully align them.
As for spices, I used lemon and orange peel, saffron and cardamom. I soaked candied fruits in rum, saffron insisted in it and poured everything that was not absorbed into the dough. The spice combination turned out to be very successful.
I took a whole teaspoon of salt. There is no salty taste, but the sweetness and spice sounds much better.
Yes, girls. If someone has no time or is reluctant to cook icing, try this one:

I really liked. Easy to dilute and apply, tasty and sour. And all the ingredients seem to be natural. It took two sachets for my serving.

Thank you, Sveta, for the recipe! : rose: The taste we love is sweet and aromatic. I kneaded with a planetary mixer for 1000 V, bowl capacity 7 liters, made a full portion, the device kneaded lightly, so the process ...... pa in soap, bypassed. The first ones, a little burnt, I tested the stove (I am still not very good with gas), the rest are good - beautiful and ruddy.
For many years I have been baking cakes, tried different recipes, but this one is the most successful.

For some reason, the sides are very light and soft. Tell me how to "tan" them?) I bake at 175 degrees for 20-35 minutes, depending on the size of the molds. everything is baked but for some reason the sides are straight white

[Sveta]

Sveta, thank you very much for a very tasty recipe! I could not resist - I have already eaten half of a small cake, I cannot tear myself away: delicious, sweet, aromatic! A little crumbles - this is my jamb with kneading, but not absolutely dry, just how delicious it is !!
Asvatova, Anna, just read a tip from Wiki https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=9679.3240... Next time I will definitely do so.

Here is a quote
I also like it more in metal, but I have few of them. In paper it is more beautiful to give again. So, about the nuances. This year I did this: I cut out a circle and sides just above the mold itself from baking paper (I have Paklan), inserted the whole thing into the mold and greased it with butter. As a result, the sides are the same as in the metal molds. The bottom was a little fried, I had to clean it with a fine grater after cooling. It is necessary to make a note that next time I will lay foil on a baking sheet - I read that it protects against excessive frying.
A little more about paper, maybe someone will come in handy. She took the Easter cakes out of the oven and put them on a soft barrel. Then she turned it over three times so that it would not crumple on one side. When they had completely cooled down, I took out the cakes, removed the circle and sides from the paper and put them back in a paper mold.
By the way, I used the same mugs and strips of paper for baking in the next batch - since they were absolutely clean.

[grinaty]

grinaty, thank you very much, took note, I will also try next year))

For some reason, the sides are very light and soft. Tell me how to "tan" them?)

Anna, and I have the opposite. The sides and bottom are browned and the top is white. Maybe the features of the oven?
You can hide the top even under the glaze. Than I consoled myself.

[Svetta]

I wanted to show the photo - for some reason I can't insert it.
***
And soooo! This recipe won me this year. Compared to Myasoedovsky. Myasoedovsky is undoubtedly good, but custard tastes better, juicier, sweeter and, as it were, a cupcake.
I leave two recipes for the future: custard and Colombu from Gala, otherwise I'm already tired of rushing about every year, to be honest.
Svetta, many, many thanks from all families

[The two back rows are Svetyns.]

I shot back. The two back rows are Svetyns. The third is Maisky cake. Middle - pastry cake. In the course of cooking, they threw into the abyss ... All are good - definitely. Easier to bake - the latter.

[Wiki]

Wikiand I'm tired of rushing about !!!
I still like the Butter Kulich very much.
But Sveta's beloved ones!

[Ketsal]

Ketsal, do not cry and do not worry, it will not affect the taste))) checked!

[Galya]

thrown into the abyss ...

Galya, translate please ...

Well, they ate it. The cook is supposed to try before feeding.

ate

Semyon Semyonich ...

I thought so, but decided to clarify ... damn curiosity ...

And from me, take Light
I did it for adaptation under the cache, I would not have done it myself. I treated a friend to a friend yesterday, in the morning a call, could not resist, cut one, praised it very much, says how much I tried, this is the most delicious. Thank you Svetochka for the recipe, I was looking for this one to taste


someone did not look when they put in the stove that they moved a little off the grate, 100g molds, baked with a probe, as previously written, up to 96g inside, covered the top with foil


under the glaze on gelatin

Very delicious cakes. Thank you very much. Happy Holidays !!!






I still can't convey the taste, but it's delicious 😋🤤 very

I pour cold water, I always keep it in the fridge for bread, Tantsya suggested that to me and the yeast only according to the recipe, I specially bought a small jewelry scale. I really always use dry yeast, I have "Nevada". The bread is excellent and the roof is always beautiful

I have a problem rather in the stove, when the roof is raised, it is beautiful, as soon as heating starts, the roof falls, they suspect that there is a strong heating. We must watch the thermostat.
Now to our Easter cakes ...
I did not dare to knead with my hands, I divided the dough into two parts and kneaded it like that.

it will knead at the bottom with a spatula, and the edges and top will be motionless.

Sveta, I have two shoulder blades, so the normul kneads.
Girls, where do you get Biolovs' forms?
I don't like paper ones.

[svetta]

svettaThank you very much for the recipe! I baked products to the fullest, kneaded everything with my hands)), it turned out 3 large pasques and 5 small ones. Tea cups served as the shape for the little ones)).
Happy holiday!

Happy holiday everyone!
Sveta, thank you so much for the recipe. Delicious paski.
I used to bake according to a different recipe, but according to your recipe it is very, very tasty. Thank you dear!

[ALL HAPPY!]

I just cut another - well, very juicy. Never before have I had such juicy and this on the third day without a package.
I absolutely love it!

ALL HAPPY!

CHRIST IS RISEN!!!!!
Everyone, everyone I congratulate on the holiday of CHRIST EASTER !!!!
Here are my Easter cakes!

Svetochka, sooo delicious !!!! Chose your custom baking recipe! I was worried that I did not know the taste, but I trusted and did not lose! Today I was finally able to taste Easter cake !!! Vkusnotischaaa !!! I think customers will be satisfied!
Baked from 10kg of flour. Umumukala, but it's cool! Cool experience for me! During the break, I managed to make a cake for Saturday, the client begged me to take it, in the end, on Friday evening, she called and refused, said that everyone was ill with her and that there was no one! But even that didn't upset me!

Christ is risen!!!
Thanks for the recipe, namesake)
Full portion, 9 * 300 grams, yummyaaaa)))

Easter cakes are delicious thanks

Happy Holidays to everyone !!!
Svetochka, I have a huge thank you from the whole family
I baked a lot of cakes, there are already favorite recipes for this festive baking, but these cakes won me over !!! Unrealistically tasty, tender, sweet, with a moist crumb - they have exactly the same taste that distinguishes this pastry from all others !!! From today, for me this is recipe number one !!!
It is very difficult to stop eating these rolls ...

My Easter cakes for a full portion. Maybe someone will think that they are not even. But I like that the roofs are not sunken (otherwise, for one year I had some Easter cakes with sunken roofs). And my condition was not very good, so I am happy with such a result

Here you write "6) Melt the butter, pour it into the dough and knead until the butter completely enters the dough. Knead for 10 minutes.
7) Roll the raisins / candied fruits in flour and stir into the dough.
The dough turns out to be thick, but viscous, you can't make a bun. Using a large spoon or hand, spread the dough into tins.I expand to the height of the 2/5 form.
9) Distance and bake at 180 deg. until ready for a dry splinter (baking time depends on the size of the cakes) "
I understand correctly that the dough is on the rise before the intervention of the sl. oils and fillers, and then finally melt in the forms ?! THANK YOU!!!

[kargeorge]

kargeorge, Yes, right.

[kargeorge]

kargeorge, Yes, right.

Thank you so much!
I would like to ask the pros, that is, you, how they bake in paper forms ??? It turns out great in metal cans, but we decided an easy way, baked in paper molds, and it turned out beautiful but dry !!! THANK YOU!!!

[kargeorge]

kargeorge, I bake 95% in paper forms, it is so convenient and fast for me on the stream. If you get dry cakes, most likely they have been overexposed in the oven.

Girls, where do you get Biolovs' forms?

I bought some at my store, ordered some at Ozone.

At the moment, alas, it is not available at Ozone.

I think they will appear again soon.

I have been baking these cakes for the second year! Thanks to the girls for adapting to Kenwood, I'm doing it there, so there are no problems with kneading. The only thing I counted on was 750 grams of flour. For some reason, my husband smelled of yeast on the first day (baked on Thursday), but yesterday he ate normally. It was delicious for me both on Thursday, and on Friday, and today))) The youngest son generally ate cakes for three days))) Thank you, Sveta for the recipe!
In total, 7 Easter cakes turned out: 1 large, 2 smaller and 4 small. 5 survived to the photo from the oven (!!!), and only three reached the decoration! I wore two to bless the church)))

I also baked on Thursday, but I taught mine and they don't ask for Easter cakes before Easter. The youngest son eats them with pleasure for the second day. (And it is difficult for him to please) And we are even more so.

Svetochka, I am also in a hurry with gratitude and a report! Delicious Easter cakes!

Svetlana, thank you for the recipe, these are the most delicious Easter cakes that I have tried! Airy, but not fluffy, but plump, oily. And the sweets are just right. Baked on dry yeast Saf-moment, they did a great job.

Svetlana, thank you very much for the recipe! I've been baking for the second year, this time Boshik did not knead everything with his hands at all !!!
Very delicate, moist

Thanks again for the recipe. These are the beads.

Girls, tell me, how to gently get the cake out of the paper form without damaging the crust? I get it through time ...

most likely overexposed in the oven

thank you very much for your reply! Maybe because we are baking on a "fan"? Maybe you only need top-bottom, and then the sides in paper forms remain pale. Ooohhhh, dilemma!