"Cold" night dough cake from Maggie Gleser

I am saying "Thank you!" It turned out very tasty cakes.
This year, for the first time, I baked 2 portions using this recipe.
The first batch was in the refrigerator from Thursday evening to Saturday morning, the second from mid Saturday to Sunday morning.
And the second one I liked the most.
Attached is a photo of the second portion.
Fresh out of the oven


Glazed


airy and fibrous crumb:

[liberiam]

liberiam, very beautiful Easter cakes turned out. The crumb is fantastic!

[Manya]

Manya, and thanks this year! I went first. That's just something I decided to grease the form with butter and sprinkle with semolina. I don't remember how I did it last year. Then you can see her! glaze made on gelatin. Did the first time. Cool so! I don't know how to taste. I'll cut it on Sunday.

And for the fourth year I have had this recipe in must-have. I do it according to different recipes, but this one will certainly, because the result is guaranteed.
Thank you !!!!

I'll put it on later today too. The best option for me. Eats up with a bang!

[Sonadora]

I want to try in AF, bake in small paper forms. I really don't know what will come of this venture.

Sonadora, Manechka, I'm ashamed to ask - so you tried this method? And then I just bought Afochka, I think to try in it, if, of course, someone was a pioneer ...

[Alla]

Alla, cool what!
Elena, Tatyana, good baking, girls.
Olga, no, I haven't tried it.

Truncated, chief! The dough is in the refrigerator. The flour is evidently damp, I had to add.

Girls, read you from A to Z, went kneading)
This is what happened 2 hours ago

It is now

It doubled, I did 1.5 tsp on SAF-Moment. For color I added a little turmeric, I will bake it tomorrow at lunch. I'll get it in the morning ...
5 hours later - time 21.00)))

Can't take out the refrigerator door until morning?
RS: Well, that's 8 am - 16 hours have passed
I got it to warm up)

[Tancha]

Tancha, Tatyana, don't worry, everything will be fine.
To love, Irina, what a beauty! Ugh three times so as not to jinx it.

I also kneaded the dough at night, only according to a different recipe, and sent it to the refrigerator. Part of the flour, about 50%, was replaced by Manitoba. Now I'm wondering how much dough to put in the molds. Last year, with this flour, the cakes turned out to be very tall, very "poured" in the oven.

Or maybe someone will tell you, from this amount of dough in which paper forms do you bake? those that are considered to be 300 grams in 3 pieces, which are designated 11cm?

I have 9 to 9. I thought today to run to buy I bought 3 pieces, now I'm looking, and there a set of 3 pieces means 9 from me
Manechka put it out of the bowl on the table, washed the bowl, wiped it, greased it with butter. The testicle was kneaded and reduced by half (
For two hours stood in the sun, it began to crawl out from under the cup
Divided 200 g into 5 molds, put them in the oven for fermentation for an hour (forgot to take a picture)
In an hour they doubled up

I switched it on by 180 after 5 minutes, reduced the heat by 160 for 20 minutes more.
I really had to cut off the top of the molds by cm

I went up to the top of the pan yesterday morning. I came home from work, it settled. Now I got to keep warm.

Good morning everyone!
For many years I have been baking cakes according to this recipe, every time with adventures (well, as I am without ??), but I love it very much. And thank you from the photo, I promise / I swear with a mixer, I'll bring it.
The question arose, what to do if the dough is cold for 2 hours in a warm place?
Spent the night in the refrigerator.
No. Not this way. I-hastily it already kneaded and warmed up again in a bowl?
Tell me everything will be havasho?



The main thing wait when to move it into forms? Huh?



I have completely forgotten how to write in my favorite house KP. Emoticons from Klava instructed oyoyoy

[Annusya]

Annusya, Anna, I won't tell you by weight, only by volume. I fill the forms by 1/3 with this dough.
To love, Irina, beautiful.
Tancha, Tatyana, is it so in the refrigerator that has fallen?
Sima, you can leave it for another hour for warming, and then decompose it into shapes.

Thank you! Relocated by forms. Zhdemssss! Mmmm how it smells, I eat it raw

Tancha, Tatyana, is it so fallen in the refrigerator?

Yeah. Now in a bowl on the table, it has risen slightly. Probably now I will decompose in forms. Something's scary to me, this is the first time. But I honestly believe that everything should work out.

[Tatyana]

Tatyana, I am also afraid, the dough never fell off in the refrigerator for 48 hours. I hope everything works out.

I laid it out in forms, I'm waiting.

Love to write, I understand, thanks.

Today is the second batch, I want to bake on Saturday. I think to make 4 molds each 250 g, maybe then you won't have to cut it
Now he also stands leaning against the film, let's see what happens to him before Saturday)

I think to make 4 molds each 250 g, maybe then you won't have to cut it

Last year I did as you did, and after turning on the oven, they also did not rise anymore, I had to cut off the molds, decided for myself that I was waiting longer than the last rise, so that I could reach the edge of the molds, and only then I turn on the oven, you can also try.

Well, we are ready. But it was necessary to stand for another 20 minutes before baking. How I love to bake when alone at home. And here everyone runs and runs.

Risking my health, on dudddya street, I photographed a beautiful cut

THANK YOU again !!!! Kulich is already a priority! Love him!!!
🔗
Cooling down ....

Girls, can you please tell me if in this recipe part of the milk can be replaced with cognac or rum, about 20 grams?

beautiful cut

Very beautiful!!!!
And why such a zhoVenky?
Turmeric?

[Sima]

Sima, pretty cut
Tancha, Tanyush, did you get two forms? Half a kilo?
Sonadora, Manechka, thank you so much for the recipe, yesterday I tried one with a friend, gave her the second. Today, the hostesses will visit one more and there one to taste ...
Well kneaded still
nevelichka, Elena, I had 5 200 grams each, they didn't quite reach the top when lifting, I think I'll do 250 tomorrow and wait until the edge of the mold, they don't rise in the oven at all when baking

Tanya, did you get two forms? Half a kilo?

Yeah,. 576 and 506 grams.

I will wait to the edge of the molds, in the oven they do not rise at all already during baking

I would have to wait another 15-20 minutes, because I read the advice, but hurried!

Manechka, I am grateful again. Easter cakes have grown beautifully - just handsome. I added a little sugar, and everything else is strictly according to the recipe.
I have a question. The smallest, almost imperceptible, but my Easter cake blows the roof. Is this dough a little thin, or have I made it up somewhere?

The dough stood in the refrigerator for 2 days, slightly sagged by cm, divided into 4 molds of 250 grams each, rose during fermentation for 1.5 hours - they grew up with a mushroom, you don't have to cut anything)
🔗

[To love]

To love, very beautiful Easter cakes !!!)))
And I'm just going to take it out of the fridge.
To keep warm! Sewing up ...

divided into 4 molds of 250 grams,

Can I explain: 250 g dough or do you have 250 ml molds?

Thanks for the recipe. I like that you can prepare the dough in advance. But I just can't figure out how much dough is put in the forms))
Did the second year. I baked it the day before yesterday. I mixed 2 batches. the dough went especially in the refrigerator. stood for 15 hours then warmed up for 5 hours. 2 norms were decomposed into 5 forms with a diameter of 13 cm. those that say 500g. I put the dough in them, so they counted when I divided by the number of forms, then 440 grams each.stood in the forms for an hour and a half, somewhere about 2 centimeters was missing from the edges to the top, and as a result, they grew by about a centimeter in the oven. the domes are beautiful. but ... they're not tall. I don’t understand what I’m doing wrong.
it's just that the dough seems to be not small, but there are not enough pies)) when they smeared, they cut a couple of centimeters from the forms, so that it was prettier)
(Yesterday I did it according to a different recipe, not using dry yeast, I also put about 400 grams of dough in these molds, already in the molds it also suited more than 2 hours and still does not grow like mushrooms.Maybe it’s not cold in the apartment, but I seem to warm it)

Great recipe! Save all the hostesses participating in the discussion and sharing experience. I baked Easter cakes today. Of course, they haven't eaten yet, but by the tactile sensations of the dough, the aroma of raw dough and baked Easter cake, it is already clear that this is delicious. I did two batches. The one in the photo is exactly the recipe. I increased the second sugar to 200 g, butter to 140 g. So the second batch has been taking shape for a very long time (already 4 hours). And not so briskly grew up in the refrigerator. But when warmed up in the morning, it still increased perfectly. I will wait for the full proofing, bake and share my impressions of it.
But the recipe is great. In general, I love these, it saves time. Yesterday I baked yeast curd cheese, also an excellent recipe.

Colored molds for 100g of dough. But I laid down "by eye", and two paper forms, probably 250 grams, and detachable about 300 grams.

in forms 4 hours? How long can you wait to come? (they didn’t grow with me and prt)
is it just for this recipe or at all?
I read that in the forms an hour is suitable, well, I wait 2 hours and cut it so that it does not go down in the oven, but you can wait until they grow up at all? right up to 4 o'clock?
I've only been baking Easter in the oven for the second year. That year I bought a thermometer in the oven and now I bake like a person, I’d like to sort out the Easter cakes (everything is fine with the pies, beautiful ones come out, but ... I’m there for some reason more yeast klpdu)

And I baked it today. I really liked it! True, I haven't tried it yet, but the dough is very interesting, it is good to work with it. Baked in paper forms, but when they almost cooled down, I decided to take it off. I made half a portion of the shopping mall, I’m going to eat alone (it seems like). Yes! I forgot to put in the vanilla.

[mamusi]

mamusi, 250 g dough took less than half of the mold

[Annusya]

Annusya, this is exclusively my experience. I chilled the dough very much and did not increase the yeast. Of course, there is a danger of overexposing the dough in the rack. But then either pan or disappeared. With experience, you will definitely see when it's time to bake.

[Annusya]

Annusya, Anna, for the first time I made 5 molds of dough in these molds for the first time, fermentation in the oven for 60 minutes, I also had to cut the mold
Today I made 4 molds for 250 g, fermentation for 90 minutes, rose as in the photo - I didn't have to cut anything

I also put this dough yesterday. Girls, you don't have to dance with tambourines with these Easter cakes - put it on the barrel, twist it, on the pillow? Do they not settle if you just pull out and allow to cool in the form while standing?

[Kara]

Kara, most importantly, do not rush, as you put it in molds, then wait for an almost full rise. They hardly grow when baked. That's how tall you put to bake, and you will get such as a result. Well, maybe they will grow up quite a bit. Just a little. They do not settle after baking. And so delicious cakes. They have such an aroma, not transferable!

[Tancha]

Tancha, Tanya, it's great that everything worked out.
Simawhat beautiful, sunny Easter cakes!
Aunt Besya, Helen, just like in the picture, exemplary.

Olya, Chamomile, understood everything! I will argue. I already mixed the 4th portion. That is, dancing with tambourines NINADA!

[Manya, Sonadora]

Here are my Easter cakes.


All products are exactly according to the recipe. Kneaded with handles. The dough stood in the refrigerator for 42 hours. She took it out of the saucepan onto the table, washed the saucepan with hot water, wiped it dry, and put the dough back into it. Then, on a saucepan, I piled the cooling decoction of the husk in another saucepan (I took out the eggs, and made the dough like heating).Approached over 2 hours. Divided the dough on the scales, put it in molds. He warmed up the oven and turned it off. I put the molds with the dough into the cooling oven. It came quickly, less than an hour. She turned on the oven and baked for an hour, my oven is weak.
The dough was divided into: 3 forms of 220 grams and 4 forms of 90 grams. There are no fillers, I baked it with a specialist for my granddaughter - crumbs. Just a little lemon zest, nutmeg and vanilla sugar.
The smell is plague, flavorful. A little later I will cover with gelatinous glaze.
Manya, Sonadora, thank you, honey, for this recipe !!! I liked it very much, I started the dough when it is convenient, and bakes when it is convenient. And also lately I like long-fermented baked goods, so for me it is the most correct, real !!!

[friva]

friva, I think yes. Gram 20 will be just right.
To love, Irina, what handsome men!
mamusiIt seems that the girls wrote that they put 250 g of dough into molds with a diameter of 9 cm.
Annusya, Anna, wonderful Easter cakes!
Katerina. TO, Katerina, thanks! I am very glad that the recipe came in handy and everything worked out.
Irinap, Irina, how beautiful!
Kara, Irin, happy baking! No dancing. These will not settle after baking.
Chamomile, Olya, why don't they grow during baking? Very much. Maybe you need to shorten the soaking time?
Ukka, Olya, beauty!

Girls, I have 220 grams of dough in 9cm molds and they've grown like a hat in the oven!

[knob]

knob, Oksana, where is blowing up the roof, from the side?

[Manechka]

Manechka, brought decorated pasochki!

Thanks for the recipe!

I have a Great Thank you Oh, and delicious! Juicy, fragrant! Glaze on gelatin with citric acid - I love it! Nowadays not much, only my husband and I. The recipe has been recorded in favorites since last year. Reproduced today for joy and pleasure. Happy Easter everyone!