Tatka1
Girls, what beautiful Easter cakes you have! Clever girls!
Happy Easter!
mamusi
Well, I have my own simple decorated ~ without sprinkles ... I will expose, but there are many glazes!

Cold Night Pastry Cake by Maggie Gleser

and delicious, I licked all my fingers!
Here I have alternately yesterday's ~ lower, and today's ~ higher!
Pointage
mamusi, burunduchokwhat delicious, yum-yum
MSU
win-tat, Tatka1, what would I do without you! So nice!
I read it - and the mood rose! Thank you girls!

What beautiful cakes everyone has! Happy Easter!
Maroussia
Quote: MSU

Easter cakes did not work, Apparently, not my recipe
MSU, Svetlana, and what exactly did not work out?
Maybe you should try again, taking into account your mistakes? After all, the recipe is verified, and others turned out to be cakes.
Or did you not like the taste?
No need to be upset, everything will work out!
Sashunesha
Girls, can you bake it right in the cotton tomorrow? I put it in the refrigerator overnight in a bucket.
Midnight lady
Sashunesha, Why not? I used to bake this recipe for the Sonador fender. Get a bucket of dough, warm for a couple of hours, proof and bake in a bread maker. I remember I turned on the preheating program in the HP to warm up the dough faster. Just do not forget to turn off the program before the start of kneading, otherwise the dough will settle.
echeva
on the photo Kulich from the night cold dough from Maggie Glezer and Kulich Butter Good to everyone! We are delicious!
Cold Night Pastry Cake by Maggie Gleser
Song
What caring hostesses you all are! They baked such cakes!

Happy Easter to you girls!
All peace, kindness, love and prosperity !!!

🔗
V-tina
Girls, happy holiday to you!
Manechka, the cake that was consecrated in the church was according to your recipe, a family friend was given exactly the same one, did not regret at all that I made a double portion this year, they came out very tasty, tastier and more layered than last, or because of the time proofing, or the dough came out better. And yes, last year they were exactly according to the recipe, with dry yeast, this year - with live ones. On the first day after baking, the cakes are not at all sweet, but with a strong alcoholic smell, today they have a delicate aroma and impeccable taste (all the cakes were baked on Thursday) Thank you, dear, once again, for a wonderful recipe
lenavp
Happy Easter! Christ is risen!
Cold Night Pastry Cake by Maggie Gleser

It turned out 2 Easter cakes in 1.5 liter forms. I made one cake with raisins, and the other with cranberries. Delicious. But the taste is very different. It seems that the dough is according to different recipes. With raisins, the taste of the dough is better revealed.
I liked to put it right away in a hot oven. It turns out a very tasty thin crust. And the Easter cake keeps its shape better, although it is still a little applied, although it cooled on its side on the grate. So I had to put it on the pillow.
Very tasty, thank you very much.

There is a small question. I lit up the oven cakes, after I was treated to baked goods in a bakery. It was fibrous, but the fibers were soft as a feather. I can't do that yet. Close but not quite then. It is fibrous, but it feels like the fibers are harsh. Is it because you didn't mix it up, or not? I mixed it with a Bosch planetary mixer. Flour Makfa. But the mica window did not work. Although I let the dough rest and swell, and then kneaded for 30 minutes. I was afraid to spoil the gluten for a longer time. After kneading, I put it in the refrigerator for a day.

Tancha
Manechka, thanks for the recipe! Everything worked out perfect! Now at work I took a sample, everyone who I treated really liked it.
Trishka
Manechka, thanks again for the recipe!
Today we tried it, very tasty !!!
Opinions were divided, the child liked this one, the husband was chocolate, and I was both two!
And here is the cutter ...

Cold Night Pastry Cake by Maggie Gleser

Happy Easter!
Christ is Risen!
Sashunesha
The recipe is great, thanks a lot.At night I left it right in a bucket in the refrigerator, in the morning I stood in the kitchen for 2 hours and went to the cotton - everything is very good, in an hour I was ready, fluffy inside.
mamusi
SashuneshaThanks for this experience ~ in HP, it can be very helpful. We still have it Sveta $ vetlana baked. She posted a photo and a section in Temka Panasonic 2500 ...
But I haven't reported about the taste yet ... But I think it's an excellent taste. Photos are beautiful!
Alisjon
Thanks for the great recipe. This is just a song, how simple and the result is excellent, it reminded me of the taste of cakes from my childhood)
Cold Night Pastry Cake by Maggie Gleser
the texture is light, but not crumbly, melts in the mouth, moderately moist, moderately sweet - everything I like
mamusi
Alisjon, Wonderful cutter!)
Delicate straight!
Marinuly
Thank you so much! Today we tried, to say that it is tasty is to say nothing, fragrant, soft. Before the oven studied the whole topic, as a result, the sugar was increased to 110g, what was needed
Cold Night Pastry Cake by Maggie Gleser such is the cut. I will definitely bake next year
$ vetLana
Quote: mamusi
We still have it Sveta $ vetlana baked. She posted a photo and a cut in a Panasonic 2500 Temka ... But she hasn't reported about the taste yet ... But I think it's an excellent taste. Photos are beautiful!
My report on the baking of Easter cake in HP Panasonic.
The dough recipe is unchanged, with vanilla sugar, without raisins and candied fruits.
Kneading, like Mani.
I closed the HP bucket with plastic foil and put it in the refrigerator. Hours 18.
She took the bucket out of the withers.
Cold Night Pastry Cake by Maggie Gleser
It stood on the table for 2.5 hours. The dough was warmed up, manually kneaded in a bucket and placed in a warm oven.
The dough has risen.
Cold Night Pastry Cake by Maggie Gleser
Then Baking in Panas. I set 1 hour. Lot. 55 minutes would be enough.
The temperature inside the cake after 1 hour is 97 g.
Cooling down in a bucket.
Cold Night Pastry Cake by Maggie Gleser

Cold Night Pastry Cake by Maggie Gleser

The taste is delicate, sweetness is just right for me, not dry, but not greasy either.
Thank you, Manya, for the recipe. Very convenient, without problems, delicious.
Anna Kolya
This time I baked it again, tasty, but forgot to add more sugar (I wanted it sweeter).
MSU
Quote: Maroussia
MSU, Svetlana, what exactly did not work out?
Maybe you should try again, taking into account your mistakes? After all, the recipe is verified, and others turned out to be cakes.
Or did you not like the taste?
Marusya, Easter cakes did not rise at all, I have never had such a thing. Made it strictly according to the recipe, did not add excess flour, kneaded the dough properly, the products are all fresh. I don't know what I did wrong, so I can't take into account my mistakes ... Dry yeast, according to the recipe, before that I baked bread on them - no complaints ... I already broke my whole head - what's wrong?
It tastes good, if only I reduce a little salt and add a little sugar, but I suspect that if the dough was fermented, then the taste would be perfect (I do not like too sweet baked goods).
Alisjon
MSU, my dough also slowly came up after the refrigerator, I really thought that nothing would work, but with God's help everything turned out well
Cold Night Pastry Cake by Maggie Gleser
Tanya-Fanya
Alisjon, very nice!!!
Tatka1
Alisjon, how lovely!) And the eggs are so delicately painted, decorated! Cool!)
Yaroslav
Manya, thanks for the recipe. Easter cakes highly liked it.
I made everything gram in gram, the only deviation was that the raisins were soaked in cognac a couple of days before baking.
Mixed in HP. The dough turned out to be viscous - I barely laid it out in forms.
Proofing went slowly until I put it on a warm stove. Next time I will.
Baking took about 30 minutes at 180 degrees.
Cold Night Pastry Cake by Maggie Gleser
Cold Night Pastry Cake by Maggie Gleser
shoko11
Manya, Thank you. This year I repeated the recipe, put it in a hot oven according to the recipe. The roof was blown a little, but not scary. The cakes are smooth, tasty, not crumbling, and most importantly, the paper forms have not wrinkled!
Bast1nda
Maaaan! Thanks again! This year I eat taoi cakes again! In a bread maker, this is not what it is, it is based on Easter cake. But this recipe is super! Moist, aromatic.
Everything was kneading for me this year.
Thank you!
MSU
Alisjon, how beautiful!
How long did it take for the dough after the refrigerator?
Alisjon
Tanya-Fanya, MSU, thank you very much for evaluating my "creativity"
The dough left for 2.5 hours at room temperature, and then about 1.5 hours in the molds.
MSU
Alisjon, thanks for the answer. It took me longer than 3 hours + in the forms it stood for about 1.5 hours (I waited for it to rise ...), but no - nothing happened.
AILIN
Thank you very much for the recipe. I've been baking for the second year already. The recipe became a godsend for me, because I work during the day. And so, on Thursday evening I kneaded and left in the refrigerator, and on Saturday I bake. I increased the sugar to 100 grams, I would like more, but I don't know how the dough will behave.
Here is my report
Cold Night Pastry Cake by Maggie Gleser
Orshanochka
Sonadora, Manechka, thank you for such a wonderful recipe! True, I bake without raisins and candied fruits - my musicians don't like that. Those that I baked for Easter and decorated, I didn't have time to take pictures. And today I had to bring my mother home - there was no time to decorate (in principle, I baked for her). In the meantime, I returned home, my son had already halved the cake left behind. So I'll only show you a cut. Kulich is so soft and fluffy! I put it in my notebook.
Cold Night Pastry Cake by Maggie Gleser
AILIN
And in the context
Cold Night Pastry Cake by Maggie Gleser

Cold Night Pastry Cake by Maggie Gleser
Orshanochka
AILIN, beauty-ah !!! I'll go put a double portion at once!
AILIN
Quote: Orshanochka

AILIN, beauty-ah !!! I'll go put a double portion at once!

Thank you This is our
MSU
AILIN, ALYONA, and on what yeast do you bake?
Tatka1
MSU, Svetik, don't you want to try again? Yet I think you didn't have enough warmth to raise the dough.
I'm really upset about your failure.
MSU
Tatka1, Tatyana, and wants and pricks! All in thought - I do not know on what yeast to bake and whether to put in the refrigerator? Someone wrote that they do it in the usual way and it turns out very well.
We tried them the next day - very tasty! (the salt "stuck out" a little, but this, I think, was due to the fact that the dough did not ferment) They are surprisingly light - I would eat and eat them
Tatka1
MSU, yet I would risk it. If you don't try again, you will suffer.
We lose more sometimes!)) Many of us occasionally have jambs)))
Do everything according to the recipe, don't invent anything. I will only increase sugar in sl. times up to 100g.
Just think about where to find good warmth.
Maroussia
AILIN, ALYONA, very good Easter cakes!
Quote: Tatka1

I was really upset for your failure
And I was upset. Maybe, in fact, try again?
AILIN
Quote: MSU

AILIN, ALYONA, and on what yeast do you bake?

On dry. Lvivs are called. But at the Saf-moment, high-speed ones also baked. I didn't really notice the difference. And I knead with a wooden spatula, because there is nothing else
Tatka1
MSU, Sveta, I have this yeast:

🔗


The flour is different for everyone, the eggs may be larger, so you may need to add a little flour. But judging by the description, you had the right dough.
Mine, too, by the way, took a long time.
My oven is not very good, so I put a bowl of boiling water, sprinkle it with a spray bottle.
MSU
Tatka1, Maroussiathanks girls!
I will look for warmth!
AILIN, ALENA, thanks for the answer - I also baked on dry (Saf-moment), new what to buy? (this is so - thinking out loud ...)

Tatka1, Tatiana, your answer by the way - you need to try them
Tatka1
MSU, Svetik, you will succeed! They will be even better than someone else's, well, or mine, for example!
Together with Marusya, we give you an orientation for success!
The main thing is a good mood!)))
MSU
Thank you, Druh!
Maroussia
Quote: Tatka1
I will only increase sugar in sl. times up to 100g.
Tanya, I have sugar 110 gr. added, we liked
Yesterday the last cake was finished, and so it was the most delicious! In general, I like cakes two days after baking more.

Quote: Tatka1
Together with Marusya, we give you an orientation for success!
We give, we give! Everything will work out!
$ vetLana
MSU, Sveta, I baked for Saf-moment. Try activating a teaspoon. See the result. Good - bake. I used the oven to lift. Heated it, turned it off, cooled down to warm. I put the dough in a warm place. The dough rose, pulled out and baked.
Good luck. Self-confidence.
AILIN
I just kneaded a double portion yesterday. The son asked to bake more. Tried with my mother-in-law and my grandmother, said my tastiest.
This time, the flour was not added, the dough turned out to be thin. I'll see what kind of results come out. For taste, I added a whole lemon, chopped in a blender.
I do not knead the dough before filling the molds. This is how it was warmed up on the table, right in the saucepan in which it was in the refrigerator, I just tear off pieces of the required size, and tuck the edges under the bottom, forming the future dome. I fill the molds by 1/3 and put them in a slightly heated oven for proofing. I turn it on for 5 minutes, the temperature is 40-50 degrees. I wait for it to rise 2.5-3 times, take it out of the oven. I heat it up to 160 degrees, otherwise the top immediately starts to burn. The oven is electric.
$ vetLana
Another fail-safe option for raising dough.
I heat the pot with water so that the water is warm. I put a bowl of dough on it, closed with a lid. I add mountains as needed. water in a saucepan so that the water is always warm.
SoNika
Svetlan, what kind of prog are you doing? Well, no time to count down

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