"Cold" night dough cake from Maggie Gleser

Actually, Easter cakes are recommended to be insisted! I am planning the first for this weekend, then the second episode, then the third. Nobody canceled the work, I don't have time in one day. And on Friday they don't seem to recommend baking, on Saturday it's too late, it is already necessary to bless. Thursday is great, but there is always not enough time.

[Loksa]

I also started a 'night' dough for a half-portioned cake, after parting words and support from the forum, almost not being afraid of it. True, before the kneading, it turned out that the citrus fruits in the house suddenly ran out ... Will be without these aromas ... Well, at least there are a lot of raisins in stock)
Although I was worried about the initial stage of kneading, which before fermentation, it just went through without problems, with spiral hooks from a hand mixer (thanks, Loksa ) twisted the dough for about 15 minutes, then 5 minutes with her hands and it was almost not sticky, it was pleasant. But after fermentation, after adding the rest of the ingredients, it began ... I quickly gathered into a bun with hooks, let me hand it, but it is stickier ... Remembering - 'don't add flour!' I smeared it - smeared it for about 30 minutes, but it will not change into any structure It must, I still need more flour, I thought, and added 15 grams, and here it is, long-awaited, on the verge of stickiness, but pleasant, tender, which I don't want let off! Then I read that the author has Makfa flour, another may be required a little more. This means there is hope for a positive result.
Here is this in front of the refrigerator yesterday:

And this is now:

Increased by 1.5-2 times, but it seems to be on dry yeast, this is normal. Towards evening I will bake. Call for a long text, but the first time is the most important, you want to share your emotions

[Kseny @]

Kseny @, Oksana, I will praise you, let Manechka not swear!
Well done! That's right!

[Anatolyevna]

Anatolyevna, Antonina, thanks, opinions and support of members of the forum are very important to me

[Kseny @]

Kseny @, krasotischshchschaaaaaaaaa!
Ksyushenka, smart girl!
I told you not to add flour, right? at the first stage.
And the fact that you powdered with flour at the second stage (you cannot name 15 g of flour otherwise), you are doubly well done! You gained experience, you felt your dough and made friends with it
Good luck and delicious pastries!

[Oksana]

Oksana, how beautiful it is, how deliciously yellow! Kulich will be good!

[Tanya-Fanya]

I told you not to add flour, right? at the first stage.

Duc on the shelves only now everything is unfolding, and yesterday there was such a confusion of thoughts that the span turned out with the zest

what appetizing yellow

Home eggs are 'to blame'
Tanya-Fanya, Aunt Besya,

Girls, do you think you can add a dessert spoon of cognac to the dough? How does the presence of alcohol in this type of test affect him? I will definitely not soak raisins in cognac, the child will eat

[Mashenka]

Girls, do you think you can add a dessert spoon of cognac to the dough?

Why not, Mashenka ?!

The alcohol will evaporate, the delicate aroma will remain ...

I also want to try this cake. Many people write not enough sugar, but I like sweets, girls, please, how much maximum can you add sugar?

[Manyunya]

How much can you add sugar to the maximum?

Somewhere in the subject Manyunya already answered this question ...

it seems to me that doubling is not worth it, too much. Grams 100-110 will be just right.

Probably, you should not add a lot of sugar to this cake, especially if the fermentation of the dough will be long, more than 8 hours. The yeast will eat it during this time and give the dough a strong alcoholic aroma.

Girls, look, I repeated))) I took 90 grams of sugar

Forms are metal, not lined with anything ...I greased it with butter and everything ... flew out excellently, checked the temperature with the Kroshin method, and baked it from a cold oven .. very tender, almost broke it when I shook it out of the molds ...
Only three Easter cakes 330, 343 and 346 g .. I added 70 g flour

[Vinokurova]

Vinokurova, Alyonka, how cool they are!
Tell me, did you get three things out of the full norm?

[Vinokurova]

Vinokurova, excellent!
I agree, very tender and tasty
Alena, what did you pour from above?

[Trishka]

Trishka, Ljna, girls, thanks !. one norm here .. just added sugar to 90 versus 75 and flour had to add another 70 grams, because the dough was thin because of the flour .. Manochka has foty, and I followed them what the bun-comma should have been .. .. in the refrigerator, the dough was not disgraceful ... in the morning I took it out, put it on a clean table and covered it with another bowl .. I rushed to the store .. there I bought a frosting with the taste of Dr. Oetker lemon .. I spread the food, but it looks like I poured some water ..

[Sonadora]

Sonadora, an interesting recipe, thank you, I decided to make this cake for Easter too, I follow the topic, such good fellows girls, even with rehearsals, thorough preparation.
I want to share a little secret. It is good to grease iron cakes for cakes with pork fat. I have special aluminum cakes. if smeared with vegetable oil, then sometimes it was problematic to shake out, it could fry the bottom or barrel, but this does not happen with fat - they always fly out at once.

Probably, you should not add a lot of sugar to this cake, especially if the fermentation of the dough will be long, more than 8 hours. The yeast will eat it during this time and give the dough a strong alcoholic aroma.

and I rehearsed) confirm. sugar put 100 gr. alcohol flavor was present. especially felt in the baked in the cartoon. The Easter cakes came out cool, despite the force majeure)) / spread out in forms, I had to urgently leave and they stood there not for 60-90 minutes, but for 4 hours. but it didn’t spoil them / I got 4 cakes of 120 g / diam.7cm height 11cm / and one large 460 / diam. 14cm h 11cm /
the porosity is excellent, the softness is remarkable / day not covered and the side and top remained the same /, they leave the forms without problems. I would only change one thing)) - sweetness. mine is not sweet. and I don't know how to solve this

[Natkamor]

Natkamor, maybe yeast ate sugar in 4 hours? Is that why the spirit spirit was released?

no, the spirit has already appeared in the refrigerator. when pulled out to keep warm, it began to intensify. well, 4 hours added their own)))

[Vinokurova]

Vinokurova, but that's why I glaze and cook from sugar! Again I lost the link to it. Kseny @, Oksana, it turned out great, you have 1.5 servings, write later, how many cakes will you get ?!
lovely80, sorry, but what is the difference between alcohol in the dough and raisins soaked in alcohol? Is everything baked at the same temperature? And for quite a long time, if alcohol evaporates from the dough, then it will also evaporate from the raisins, leaving the aroma! Or where? Or how?
Alenka, super cakes, Well done! Kseny @, looking at you, also knead one and a half portions ?!

Added Saturday 23 Apr 2016 04:19 PM

Natkamor, and how much did you have in the fridge? I really love the alcoholic spirit, I will hold it a little longer!

so I glaze and cook from sugar! ABOUT

Fudge from Tortyzhka only for Easter cakes!)))
There was no time today. ... I left the dough on the table for 4 hours, when I saw that it had hoisted the bowl on itself, I even got a little frightened))) I quickly divided it into three parts ... I slightly put it into a ball with oily hands and put it into shape)))
So, honestly, I admired them while they rose in the oven and baked ...

Alenka, super cakes, Well done

Oksana, thank you !. now they ate the first baby ... it became even tastier

compared to the first batch of dry yeast

!. increase the batch rate and do not hesitate!

[AlenKa]

AlenKa, wow, what handsome guys! You know, Alain, they will be even tastier tomorrow. Yesterday they were not very sweet to me, but today, having infused, they became even tastier. And sugar is just to taste today. Well, it's always like this with Easter cakes

[Alexandra]

Alexandra, Thank you)))
yes ... to Easter cakes, it seems to me, the word "ripe" is very applicable

Loksa, I read from Irina Chadeeva that if raisins are soaked in alcohol, then the alcohol from it may not have time to evaporate. Of course, it all depends on many factors, but I am corny reinsured because of the child

Added Saturday 23 Apr 2016 05:44 PM

Krosh, thanks for the quick reply, otherwise it's very scary to mess up :)

[Oksana]

you have 1.5 servings

Oksana, I have sexportion, one cake will be

how much did you have in the fridge?

I did it at 8 pm, and at 11 pm I got it

A couple of years ago I bought a very large raisins, soaked them in cognac, then in Easter cakes. The raisins, as they were cognac, remained. I do not soak any more, I throw the usual one.

Girls, help me please!
The dough in the refrigerator already lives, tomorrow I will bake! The dough is interesting, pleasant, buttery and very pleasant to the touch!
So that's what I'm asking for help then. I bought disposable molds and to my shame I have never baked in them and have not seen how they do it.
Question - lubricate from the inside?
The dough then, ready to go normally?
Whether to wrap with parchment or do it for the first time.
How easy is it for the first time in two large or 4 small ones?
Well, these are the questions, help me, otherwise I will start early and perhaps there will simply not be anyone else to ask.

Natalia, it's a pleasure to bake in ready-made forms. No need to lubricate. Wrap too. The main thing is the temperature of the oven. And you know your oven better. In small forms, the cake will be drier.

[Gala]

Gala, Thank you! And tell me, if the paper form, then I set the temperature a little lower than in silicone, or just reduce the time? Or I don't change anything at all.

Added Saturday 23 Apr 2016 7:53 PM

And then the paper will simply be removed from them, I bought these before, you just tear off the paper and that's it, right?

Natalya, you have to look at your oven. I bake at a temperature of no more than 180 grams (I have convection, I cannot turn it off). First, I expose 180, then lower it to 160 g.
It is very convenient that the Easter cakes cool down in shape. Then, of course, just remove the paper and that's it.

That's it, I gave up too! She put in the dough. I'll bake it tomorrow. I didn't want any rehearsals ... But you boasted so well here, I could not resist

[Rita]

Rita, and I hold on: crazy: And then my get drunk, and then will not

[Natul]

Natuland mine are the same. I'll dry the crackers, I'll take my sister, let him not deny himself anything

Dry crackers

[Bast1nda]

Bast1nda, Natalya, cakes are better preserved with paper, you will remove them before cutting for food.
Happy baking.

[rusks from pasochek / cakes]

Dry crackers

Oh), for mine this is a delicacy, almost tastier than the cakes themselves, I wholeheartedly recommend rusks from pasochek / cakes !!!

[Crochet]

Crochet, thanks, we respect crackers.
Girls, thank you all !!!! I bake and cool directly in the tins.

I looked into the refrigerator, and the dough was going somewhere! It blew out the lid near the container. At night it will explode! She carefully removed the lid and wrapped it in foil. And then you never know what.
Manka's got a lot of dough! I hope then you can get behind the wheel?)))))))) And then explain to the traffic cops that you ate cake with a seagull))))))
I'm afraid to even watch her Easter recipes!

Added Saturday 23 Apr 2016 08:40 PM

Natalya, you need to look at your oven. I bake at a temperature of no more than 180 grams (I have convection, I cannot turn it off). First, I expose 180, then lower it to 160 g.
It is very convenient that the Easter cakes cool down in shape. Then, of course, just remove the paper and that's it.

Galina, I usually bake at 180 without convection, but then I decided to do it exactly according to the recipe, so that later, if anything, to adjust. But I bake fenders and everything is ok, without changing anything in Man'kin's recipe. I think everything will be fine here too.
I decided to bake the samples, otherwise it will suddenly not work out for the holiday, it will be a shame.

Well, it's done!

I like the look, the smell too, but the weight, only 467g out of half the norm, I did something wrong, right? For girls I watch 1200g on average from one norm ...

[Oksana]

What handsome !!! With a cake,Oksana!
And I, girls, are sad ... I decided to make a fondant in advance, I did it with a sin in half, but my old favorite hand mixer died on it. but it's a pity to snot .. we can be able to fix it
And the fudge here ...Mikserov's killer
🔗

[Kseny @]

Kseny @,
Oksana, your cake turned out to be excellent, just superb! And do not bother with weight, the weight still depends on the amount of additives raisins, candied fruit, etc. I am 100% sure that when you cut you will find an airy, beautiful crumb. It can be seen that you have made friends with yeast dough. Good luck!

[Aunt Besya]

Aunt Besya, Elena, .
And I feel sorry for the mixer ... I feel sorry for the old technique, the newer one, you get used to it because for so many years ... But what a sweetness, this is a bun, your mixer can be said to have died heroically
Andreevna, Alexandra,. Yes, until tomorrow I decided to just admire and not take anything bad into my head. Tomorrow in the context of everything will become clear.

[Oksana]

Oksana, what a handsome! you can forgive him the weight

[lira3003]

lira3003, Rita, Thank you! I will hope for the harmony of the external with the internal. I just remembered that I threw 40 grams of raisins less, now I have already accumulated a pound

[lovely80]

lovely80, I realized thanks! : rose: Honestly, I always forget to soak the raisins, so today, as if I was somewhere, I have to find! Alcohol is added to the yeast dough, but I also read that alcohol stops the action of yeast bacteria ?! Go here and figure out which fungi survive-are friends with alcohol. So I don’t soak the raisins either!
Kseny @, Oksana, and I thought you had one and a half servings. Judging by the way the dough grows in the fridge, I will put one portion! GY,: crazy: I have no buckets ?!

Added Sunday, Apr 24, 2016 02:40 AM

Kseny @, very good cake turned out!

Now I'm taking a picture, I only got two Easter cakes out of two portions, baked in Biolovsky tins (I bought it on Ozone) ...
They say the waffles are sooo tasty, only there is not enough sugar, but I added pearl sugar to the waffles, that at home, that at work everything flew away in a moment.

[Kseny @]

Kseny @, Oksana, the cake is excellent !. everything is in order with weight !. In my first batch, it was like a bifurcated cake and came out 430 and 440 grams! so you have everything right and beautiful!

Aunt Besya, Helen, the fudge is great !. and the mixer is a pity !. he was your loyal friend and helper .. will you look for a new one?

Oh Man, my God ... you are doing faq to me! With such recipes for girls' Easter cakes, I will burst into tears, I will spread Easter on the little black cakes and until the New Year I will be tormented by choosing which recipe to bake! Mayte's conscience? !!! Let me catch up with you !!!!
Man, get away from the flour! I just want to try!
Peerless beauty!

[Kseny @]

Kseny @, this is the result, this is a cake and what a smooth one! Probably Ksyushechka was joking that you had no experience with yeast dough. Come on, come on, more bakes! Such beauty must be multiplied

Yesterday I baked cakes from a double norm, 5 pieces, weighing 2pcs-530g, 2pcs-420g and one for 200g.
She laid out 1/3, when the dough rose by 2/3 she put it in a cold oven and turned on 200 degrees. In 15 minutes, the temperature rose, and the Easter cakes did not rise anymore, and I like to have high ones. Today I cut a small one, baked dough.
I want more sweetness, and the lemon zest is not mine, but the dough is good.
Now I want to use this recipe to make baked goods without standing in the refrigerator.


Three cakes in the background baked in silicone molds, and the front ones in Teflon. Usually everything rises with a high hat. Maybe you didn't need to bake a small cake, but distribute this dough into 4 pieces.
Yesterday I measured the molds with water, teflon for 1400 ml, silicone for 970 ml.