Easter cakes (Paski) from Svetta

I have only one cake left from the full norm of the dough, and then I restrain myself so as not to devour it. I love these cakes, the taste - well, just perfection itself! This year I didn’t even cover it with glaze, I don’t like it anyway. Baked on home eggs, the Easter cakes inside are so elegant, they turned out yellowish. According to the experience of past years, I reduced the yeast to 30 grams, I think, and you can take even less.
Sveta, once again, thank you so much for sharing the recipe. The best cakes in the world are yours!

My girls are good, they all turned out wonderful pasochki! All smart and well done!
Forgive me, I cannot list each one here by name, I have a disgusting Internet here at my dacha and what I wrote before sending it disappears. Therefore, I write to everyone at once - well done, they have prepared beauty!
Andreevna, I am not against everything that helps to bake these pasques, as conveniently, do it.

Poke, please, where about kneading in a bread maker, otherwise only one bead is left from the full norm, and a Lyalka is 6 months old on his hands. The recipe is very cool

[svetta]

svetta, I'm with a report.

It seems that everything worked out. And delicious and beautiful hats, but "not that coat." But they are not "sharp".
I crossed out Manitoba, next year I will bake on one Makfa.
The gelatinous glaze only pleases the eye. The taste is not mine at all. She crossed it out too.
I already have the whole sheet in the notes on these passages)))

I also want to say thank you for the recipe. I did it for the whole norm. Butter 100 g + 150g margarine. This is the only deviation from the recipe. The dough turned out to be quite viscous, but did not add flour. It turned out to be delicious! Only for some reason, when cutting loose. Maybe they will ripen and stop pouring? Or insufficient mixing? The lag of the dough from the walls of the dishes did not wait.

[svetta]

svetta, I'm with a report.
The gelatinous glaze only pleases the eye. The taste is not mine at all. Also crossed out

So I was looking for a recipe for glaze, I didn't like the gelatinous one at all, on the second day it turned into chewing gum ...

[dana77]

dana77Natasha, I didn't doubt the amount of your manitoba for nothing. It still needs to be added in a small quantity to keep the dough heavy.
Tusya Tasya, Natus, the dough is really sooo viscous, there can be no question of any lagging behind the walls or of a kolobok. I write about this all the time. But we have been pondering the reason for the doughness of the test for several years, but we have not found the reason. Personally, I tend to poorly kneaded dough, because it is very difficult to do it with your hands.Lesya81, kneading in a bread maker as usual. But you need to put part of the dough into xn, otherwise you can screw up the stove, because it is very viscous and there will be no kolobok.
IamLara, Larissa, I don’t know what kind of glaze you got, but my gelatinous one turns out to be excellent, does not change over time. Right now I'm eating a paska with tea, the icing is just cooked, and it's already 5 days old. I think it depends on the quality of the ingredients and the technology.

Only for some reason, when cutting loose.

For me, too, I have been baking this recipe for several years, last times there was no such problem, I always knead with a food processor. Therefore, I sin on the quality of flour.

[Lesya81]

Lesya81,
I don’t know what your hp is, in Panasonic 500g of flour, that is, 1/2 recipe - everything worked out well. The flour was Ryazanochka Extra. Svetochka, my dough and Easter cakes turned out just as you described. And the gelatinous frosting is just super-duper, not at all toffee and very tasty. She froze very quickly, barely managed to put the decorators. Thank you, Svetochka

Oh, so not only I did it loosely? Well then, okay. And I didn't write yesterday, so as not to spoil your holiday with a problematic review, Sveta. I didn’t read the whole topic, so I didn’t come across it, which is pouring in others. I suspect that I will continue to use this recipe - very tasty.

[Natasha]

Natasha, well, I've already thought of it, to spoil my mood. I’m glad that someone will sing these pasques! And everyone has mistakes, it's okay. I once had 6 mixes with all the same ingredients, one batch turned out to be crumbly. So I think I did not mix it, the flour was one of a 5 kg bag.

[Svetochka]

Svetochka, thank you very much for the recipe! Very tasty, a little muffin, cakes turned out, everyone liked them, I will definitely repeat them. I slightly reduced the amount of yeast and added saffron (I have a good one, and I always add it to Easter baked goods).
And my Easter cakes

Svetochka, I won't get tired of thanking you for the recipe! Now for their own this is "my paska"))) They only want her and that's it.
For some reason, I added semolina, confusing it with manitoba, frozen yeast, butter - all that was, freezing and from the refrigerator, in a hurry. Break immediately baked and on Sunday, it was infused, mmmmm, with butter and tea, mmmm)))



I do not crumble, I kneaded the kneader for a long time in both batches.

They didn’t eat more delicious pies. Sveta, is this an old recipe? There are variations of different custards, but a step left / right and a different result.

[Lanna]

Lanna, very good paska turned out, exactly as it should be.
The recipe is not my personal one, naturally, a wonderful girl Tanya from Nizhyn introduced me to it about 10 years ago. I bake it without digressing, the only thing was to beat the eggs whole with sugar, I do not divide it into egg yolk.
And variations of custard beads are only here on the forum, and all are different. And the trick is not just in brewing flour, but in the proportions of the ingredients. Well, the result is different. It's like in bread recipes, add a little oil or subtract yeast and other crumb and other flavor.
Therefore, I advise everyone to either bake this recipe without throwing from side to side, or immediately choose another cake.

Sveta, I don't change a thing in your recipe, that's just 100 grams of semolina in the total amount of flour, and that's it.
We do not need another, we have already tried how many)

Hello, I baked a test batch of cakes according to this recipe, delicious, but crumble a lot, does everyone have it or am I alone? maybe this is because of the melted butter, maybe just mix in soft butter, who have tried it, please share, and so the cakes are very tasty.

[Svetlana]

Svetlana, or poorly kneaded, or poorly distance. And try replacing some of the butter with margarine.

Svetlana, either badly kneaded, or badly distance. And try replacing some of the butter with margarine.

Thank you very much for your reply )

[Girls, I appeal to those who will bake my cakes for the first time and questions will arise.I now live in a dacha, where I have a bad Internet, even VERY BAD. Not that I cannot answer, I often even read the problem. Therefore, I ask you to read the topic before starting the oven, well, at least half of the topic - all questions will disappear by themselves.I will go to the Internet, but it will be night, my answers may no longer be relevant. Therefore, I ask again - study the topic! The recipe is not for beginners, there are much simpler recipes on the forum, choose any.I wish you all good luck !!!]

Girls, I appeal to those who will bake my cakes for the first time and questions will arise.
I now live in a dacha, where I have a bad Internet, even VERY BAD. Not that I cannot answer, I often even read the problem. Therefore, I ask you to read the topic before starting the oven, well, at least half of the topic - all questions will disappear by themselves.
I will go to the Internet, but it will be night, my answers may no longer be relevant.
Therefore, I ask again - study the topic! The recipe is not for beginners, there are much simpler recipes on the forum, choose any.
I wish you all good luck !!!

[Svetta]

Svetta, tell us how do you have such beautiful paper forms after baking?
I'm shrinking and the lowlands are on fire.

[Olga]

Olga, after complete cooling, my paper also shrinks a little, but not critical. The bottom of the paska inside is also slightly fried, but completely edible, not burnt.
The less moisture in the dough, the denser the baked goods will be and the less they will shrink in the mold after cooling. You must choose the optimal quantity for your flour. My flour is very dry, moisture absorption is increased, so it is normal.
But the bottom is on, so these are the problems of your oven. I have an electric oven, I can regulate the heating sides. But with gas it is more difficult.I know they put a frying pan of water downstairs.
Good luck!

But the bottom is on, so these are the problems of your oven. I have an electric oven, I can regulate the heating sides.

Heat the bottom only in paper ones, in metal ones everything is ok!
Today I baked the first batch in paper, cut a circle out of parchment on the bottom. Everything will not dry out as much as to the form.
My oven is electric, but mini. The kitchen is installed, I choose the oven ((((

Girls, I'm leaning towards Bosch, what do you say?
Sveta, sorry for the off

[Olga]

Olga, were at a master class at the grocery school, I liked the hotpoint everywhere and their volume is from 71 liters

[Ketsal]

Ketsal,

Dear Svetulya! She baked pies, and my son was recording the broadcast, he is studying to be a cook, for fellow students.
🔗

I don't know how to hide under the spoiler. If necessary, look ...

[Elena]

Elena, I can't look.

Girls who know how to remove video from VK?

For myself, I decided to make the dough thicker, crumble less, so that during kneading it lags a little behind the walls of the bowl. I mix the oil by hand, it drips off my hands, but does not stick.

[Olga]

Olga, yes, you can make the dough thicker. Here a lot depends on the moisture content of the flour, for me it is very dry and absorbs a lot of moisture.

[Svetta]

Svetta, thank you very much for such a elaborate recipe for cakes!
I did test baking yesterday, I really liked the relatively simple process and taste! On Saturday I want to put another portion, then there will be confirming photos, otherwise the mother-in-law, sister with family and one girlfriend took this batch to taste. There is nothing to photograph

And I can't live without adventures, I baked cakes with flour. French thing and something is wrong, now I will knead with ordinary flour

[Svetta]

Svetta, how I love you, and your recipes.
It turns out I've been baking your cake since 2017. And I don't want to change the recipe. And if the first year was very difficult for me, now everything just works out.
No experimenting this year. On one Macfa. The result is great.
I laid out a little less dough on purpose so that the hat would not go beyond the form. Fill with glaze and so they will last longer. There are few eaters this year, you won't visit, and I didn't want to half the recipe.

Hello everyone, I wanted to ask, my submersible blender broke, but can I replace it with a combine?

the submersible blender has broken, but can I replace it with a combine?

I beat eggs in general with a mixer with whisk! And everything worked out fine!

[irishka24]

irishka24, yes, the combine will be even better.

Hello everyone, I wanted to ask, my submersible blender broke, but can I replace it with a combine?

can look here
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=456522.0

I have been baking pasta according to this recipe for five years. Before that, I baked according to a family recipe, but it is laborious both in cooking time and in the kneading process, therefore, when I found this recipe, I decided to try it and never regretted it. A gorgeous pasta turns out, tasty, moderately sweet, tender and moist. Thanks a lot to the author of the recipe. In addition to the ingredients that are indicated, I always add 50 ml of cognac to this proportion (when I mix it with butter). The aroma is the same as that of the pasque, in which the dough ferments for a long time.

Thank you very much for a good recipe. I've been baking it for a couple of years. I always add half of the yeast and it fits perfectly. This year we have a problem with fresh yeast and I only had to put in 10 grams. and everything worked out. But the time is a little stretched. Myasoyedovsky and your affairs. This is my favorite. Thank you.

[Fenya]

Fenya, can you advise? To reduce yeast, replace milk with baked milk or sour milk and increase the fermentation time of the dough to the maximum

Svetik, nothing that got in?



A scanty part of my beads

Happy everyone !!! Peace, goodness and health !!!!

Svetlanochka, thanks again, every year I bake cakes according to your recipe and they always turn out great.
From the complete recipe, 4 cakes of 680 gr are obtained.

Svetlana, thank you and report. Baked for the first time this year. We liked it.

Girls, dear, thank you all for such great reviews! I don’t thank everyone now, even if I could send this message with my creepy internet. I will be in the city and then I will thank everyone and see your photos. Now at the dacha, today for the first time in 3 days I was able to enter the forum, at least send a message.

I baked two and a half portions this year. Delicious as always! The first time they just stood there and the lids fell through, but they didn't affect the taste. The second time everything is fine, and delicious, and beautiful. Svetochka, thank you again for the wonderful recipe! My children love your cake!

Svetlana, thanks for the recipe I love it. I only reduce sugar by 100 grams. The recipe is very sweet for me. And, unfortunately, the roofs collapsed on the large Easter cakes. Maybe because they baked from a warm oven. That is, they were defrosted at 50, then the temperature was added

[Ketsal]

Ketsal, Olga, well, everyone pours sugar for themselves, I now love sweet pasques and pour 50 g more!
To be honest, I tried baking different things from a cold oven a couple of times and I didn't like it at all. I decided not to experiment anymore and bake the yeast dough only from a preheated oven. Although many people love. Well then.

Thank you very much for the great recipe! I've been baking it for several years now and it always turns out super. This year there were some incidents (suddenly someone would come in handy): while the dough was coming up, I prepared the rest of the ingredients, but then the youngest daughter (1.6 years old) hit the door while they were calming her down, the eldest (6 years old) decided to help and mixed everything cooked except eggs. Having decided what would happen, I beat the eggs without anything and added to the dough. In general, if the recipe is good, even helpers will not interfere with him, the pasques turned out to be wonderful

even assistants won't bother him

I put it in the forms, I'm waiting for proofing and in the oven.
I wonder what happens this time.
F.1 is the consistency of the dough with added melted butter.



This should be the dough?
kneaded for at least 10 minutes.

[Irina]

Irina, yes it is.