"Cold" night dough cake from Maggie Gleser

I always put less pressed ones by at least a third of the recipe. Lux is very strong and when there are a lot of them (and if you put the full norm, there will be a lot of them), baked goods always smell like yeast and are present in the taste. Reducing has been shown to solve the odor and taste problem and has no effect on lifting.
I baked this recipe, but haven't tried it yet. We went up well.

OLYA chamomile, I don’t slander, I really can’t understand how to handle these forms correctly .. Last year I smeared the dough with a grating-stick, in this test I said creamy, well, just the song popped out. And today I smeared it with melted, well, it's tin ... I twisted and knocked on the board, and clapped on the bottom - zero! Then she began to scraper along the edge a little bit, the result is deplorable .. two barrels came off completely .. so they were eaten ((

[Aunt Besya]

Aunt Besya, Len, I always, when I mold the dough balls, at the last moment, when I round them, I grease my hands with vegetable oil and roll them in my hands, and then into the mold. Always lagging behind. Well, I smear the form with vegetable or oiled paper, if I'm not sure of the form.

Girls, I can’t master the whole topic again (there’s a blockage at work, not when to read), tell me, pzhl, bake in small tins 6 × 7 cm in multicooker how long? I will bake in the evening.

[Natusya]

Natusya, you will have to follow, because depending on how your cartoon bakes. I also baked in a cartoon for 2 years in a row, but I don't remember how long it took. I have Panas 18.

Help me please! I started reading the topic yesterday, somewhere I saw that yeast is added in two stages, but today I can't find exactly when, or did I misunderstand something?

Lena, I have not seen such information, flour, yes, is added in two stages. Today I will also bake, the dough is in the refrigerator for 24 hours

[Cvetaal]

Cvetaal, Svetlana, apparently you don't need to study the topic at night. Thank you!

Thanks for the recipe. I got wonderful Easter cakes, although it was not without nerves. The dough in the refrigerator did not want to rise when I read the comments, I realized that the butter was frozen, the dough stood for 2 days, it was warmed up at room temperature for 2 hours then, in a warm oven it finally came up. baked with a beautiful hat, nothing cracked.

Help me please! I started reading the topic yesterday, somewhere I saw that yeast is added in two stages, but today I can't find exactly when, or did I misunderstand something?

We discussed this with Celestina yesterday in the topic "Rum Baba" Winter Palace "

Sonadora, thanks again for the recipe! Baked in a bread maker with pressed yeast. I made the batch according to the recipe, but did not put it in the refrigerator, but left it in the KhP on the "Diet with raisins" program. The result is an amazing Easter cake: tall, fluffy, fibrous crumb, the crust melts in your mouth! Of all the cakes that baked (from Elena Bo, from Chuchelka's dough, Pokhlebkinsky) I liked this one the most. Of course, tastes are different, but for my taste your recipe is a miracle!

[Sonadora]

Sonadora, Masha, thank you very much for the recipe. I baked it according to your recipe, everything worked out. The dough is wonderful, everything came together, I did not decrease the gram in the gram, did not add it. Flour on the side. This is what I love about your recipes! I used to bake the kranz very well. And it turns out very tasty. One trouble is that you want to lose weight and the cookie is like an anegdote. On the one hand, I like to bake, on the other hand, I have to think about my health. And how, when there are such goodies. As soon as the Easter cakes have not cooled down to taste, sorry, it seems they will not survive until Easter. the dough is just airy. I am delighted!!!

the eternal problem - what to do with so many proteins?

Virgo, why are you discussing the problem of protein utilization? Indeed, the recipe contains whole eggs. I didn't read the whole topic, so the question arose. And how many yolks are the result? The same 180g?

For 41 hours in the refrigerator, two portions of the dough grew under the top of a 6-liter saucepan, fell slightly by 1 cm and froze. She took it out of the refrigerator. How interesting it looks. It was covered with a film, rose and stuck to it a little. I lift the film, and the dough stretches out with such wide spaghetti, and it smells delicious and tastes good, I love raw dough.

I always put less pressed ones by at least a third of the recipe. Lux very strong

girls, of course - you still need to look at the yeast, they were not very strong from the freezer, so I took 18 grams

Girls, who had how much dough was heated after the refrigerator? I just plan to get it somewhere today at 12.30, and I can only decompose it into forms at 16.30. So I think Otherwise, then only at 16.30 I can take it out of the refrigerator - but I don't want to bake it at night

[Lena]

Lena, I didn't really get warm in two hours, for three hours it was exactly on the table in the sun

[V-tina]

V-tina,
And, then it will be okay - it is completely frozen and did not rise ((Thank you, Tinul

[Tina]

Tina, I also stood for about 3 hours and was dense and cool, I even put it to the battery for half an hour ((

Thinking out loud..
In general, this is how I think about the rise in the refrigerator: it's not about the yeast, but about the temperature on the shelf and the quality of the oil .. Good oil freezes if with the addition of vegetable fats (which may not be indicated on the pack, but here it crawls out) - can generally remain soft. It remains to understand how the level of rise in the refrigerator affects the quality of the finished product .. And from here to dance on which oil / margarine is better to make the dough

[Antonovka]

Antonovka, and I had 4 hours))) we are all busy ... only it not only warmed up for me, but also rose on the table before molding

Posted on Friday, Apr 29, 2016 11:58 AM

shelf temperature and oil quality.

Lena, I completely agree that a lot depends on the oil ... the oil that I used becomes soft very quickly after the refrigerator ... the dough in the refrigerator rose very well and did not crawl out just because it was sitting in a deep bowl)) )

So - take the dough out of the pan or leave it in it ???

[Antonovka]

Antonovka, Len, for the first time my hats cracked and the dough was cold (it didn’t get warm in two hours). the dough came up very well ... the cakes turned out very good ... I think you can safely leave it as it suits you

[Vinokurova]

Vinokurova,
Thank you, Alain !!! I will probably leave it in the pan, because it will stand for almost 4 hours

[V-tina]

V-tina,

SAF is sold, but there is an obvious fake,

I do not agree with you, I have been buying excellent yeast for three years in our online store Bread at home. I tried different ones and stopped at the SAF with a red stripe. And now the newfangled Fermipan is there. The store, by the way, sends all over the republic
Sonadora, Man, my dough from the fridge has been heating for an hour. I understand correctly, after warming up with him we do not make any special gestures, we just use the molds and fse, right? Mliiiin, we walk around the dough with my husband in circles. I have it when yeast sweet pastries are planned for the dough climbs like a cat to valerian. Here I go to the guard, so that I don't eat everything

[Svetlana]

I have been buying excellent yeast for three years in our online store Bread at home

Svetlana, I live in Mogilev and shipping the yeast will cost me too much - I tried it, I know.

[V-tina]

V-tina, so I can see that from Mogilev. Teen, I thought about this store you don't know, I buy a lot of things in it, for two with a girlfriend it is quite budgetary. And if I visit Komarovka, I always go to it

Virgo, why are you discussing the problem of protein utilization? Indeed, the recipe contains whole eggs.

Anyuta, we said that on some yolks the dough will be even tastier And in this recipe the whole eggs.

Anyuta, we said that on some yolks the dough will be even tastier And in this recipe the whole eggs.

Got it, thanks.

for two with a girlfriend is quite budgetary

oh, Light, I'm an ardent fan of all kinds of online stores, but it's very expensive for me to order from Minsk, my friends don't cook everything, they don't bake, so it's more profitable for me to order from Smolensk

Girls and I baked now. She took it out of the oven. Cool down and decorate. The smell is mind-blowing.

Girls, I didn't even expect that the cakes according to this recipe are so delicious !!! Many thanks to the author !!! I made one batch for a test, they ate everything in one evening and my husband said "bakes more and more"))) I made two more batches, I hope I will save it before Easter ... A wonderful recipe, not complicated at all, but the result is a gorgeous, fragrant, not dry handsome KULICH !!! Happy Easter to everyone !!!


this is a cutaway piece

[kotopanda]

kotopanda, what a beauty!

Thinking out loud..
In general, this is how I think about the rise in the refrigerator: it's not about the yeast, but about the temperature on the shelf and the quality of the oil .. Good oil freezes if with the addition of vegetable fats (which may not be indicated on the pack, but here it creeps out) - can generally remain soft. It remains to understand how the level of rise in the refrigerator affects the quality of the finished product .. And from here to dance on which oil / margarine is better to make the dough

I did the second run yesterday, but with pressed yeast. All the other ingredients are the same, the same temperature in the refrigerator, the same saucepan and even on the same shelf the dough was standing as the first time. So, on dry yeast, the dough did not fit much, but in the form it fit fine. On pressed yeast, the dough came up on the entire pan, then settled, but in the forms it is in no hurry to approach, although today the molds are in a warmer place than yesterday.
So understand it now

I decided to count the recipe for 600 grams of flour
may be useful to someone)
Yeast press. 25g
flour 600g
milk 170g
eggs 3-4 pcs
salt 8g
sah. 100 (I added 125)
sl. oil 160g
zest 1 tsp plus a third hl
raisins 240

I apologize to the author of the recipe for rounding off.
I also poured flour in the process of kneading, probably the eggs were large. I have no scales)

Masha, thanks for the recipe!

I put the Easter cakes in a 6L box for 60 minutes. t - 115. I'm waiting ...

Tell me please! 1) Is it possible to bake this cake in an airfryer or multicooker-pressure cooker? 2) Is it possible to bake in the above devices in paper cups for drinks? (the glasses have an attractive size)

And my day is already standing (on live yeast) and just a little bit has risen ((Although "Manitoba" took the flour, and the freshest yeast, tested and measured everything on jewelry scales! ... It turned out such a beautiful, aromatic, yellowish ( on home-made eggs. I did without saffron), belissimo! And truncated. And worth it. And does not break anywhere ...
Girls, calm me down! Tell me that everything will work out !!!

[Lily]

And I already have a day (on live yeast)

Lily, you mean liquid yeast? If so, they are very slow in this regard. Last year, they baked on them and did not have enough patience with the proofing.

[Albina]

Albina, no, that's just the point, that pressed! It should take off, but here ...

[kotopanda]

kotopanda, OlgaWhat a beauty! The crumb is fantastic!

Malva, Lily, if the dough rose normally, then there is no need to worry, the dough (butter) just froze in the refrigerator.

Girls, Forgive me, please, I will definitely answer everyone later.

[Malva]

Malva, I bake a second time, increase in the oven, straight up the rod, I again rose even more than 4 times, although they approached very slowly, and in the refrigerator they generally moved a little. Good luck !!

Tanya froze in anticipation.

Manechka, I'll bake tomorrow.
My dough is practically "frozen", you can see that the butter has "grabbed".
Tomorrow it will be warm and in a peep
I also put a chatterbox on the dough from Vienna.

Oh, thanks girls!

They calmed me down, they took out a pie from the shelf)) I will go to bed with peace of mind, and tomorrow ... to the kitchen, conjure)

Manechka, came with a report, did not deviate from the recipe, the dough stood in the refrigerator for a little more than a day, warmed up at room temperature. temperature of 2.5-3 hours, decomposed into three forms by 1/3, baked at 180 g for 30 minutes. Thank you very much for the wonderful recipe!

I kneaded a double rate, put it in the refrigerator in a 5-liter saucepan at 19 o'clock, it is already running away - what to do? Kneaded with live yeast, 18 grams per serving.

But I messed up gave little time for sugrev, although they stood in the oven with a light bulb for an hour. Maybe because with a light bulb and the spit turns on and the ventilation goes on, I don't like this oven, there is no thermometer in it. And I put 5 pieces in a bottle for Slowing for 1 hour 115 * C, the middle was raw, then I put it on Porridge for 30 minutes, they were still raw. At the end I put it in a hot oven. So moreover, I decided to anoint with icing from a bag, it was not enough, there was not enough sprinkling either, I found chia seeds with them and sprinkled by the look of Easter cake with pepper today is probably not my day, I'm ashamed to show

My little report)) I did everything according to the recipe, strictly))
Easter cakes, the ones that are larger - the roofs cracked, it was evident that they still needed to be held in the proofer (?), But they stood there for 2 hours in the warmth (I specially turned on the heater, so the room was very warm)
I read the topic after I sent the dough to the refrigerator, I realized that I will increase the dose of sugar next time) and I will try to brew some of the flour_ and it’s a pleasure to cook - the recipe is not laborious and time-consuming
About taste, already after, until we try, we hold on with all our might




It turned out only 4 pieces.

Posted on Friday, Apr 29, 2016 10:46 PM

By the way, she filled out the forms by 1/3. And in the oven for extra. the pan poured hot. water - when I saw that the tops were cracking ((
And yet I did not get into the paper forms - the largest Easter cake - it is clear that the correct form has not been preserved, it seemed to "lead" to the sides, alas ((

Girls, my dough hasn't reached the edge of the paper either. She cut off the excess paper with small scissors, and then decorated it.

Maybe there is some kind of secret so that the paper forms are even?

Posted on Friday 29 Apr 2016 10:51 PM

Don't be discouraged, Natasha nnv200569 !!! Easter cakes are wonderful - those with chia - they look very interesting, not at all like with pepper - that's for sure, honestly, honestly)) at first I thought it was chocolate powder

Added on Friday 29 Apr 2016 10:54 PM

baked at 180 gr for 30 minutes.

Oh, and I'm like in the recipe - first for 180 - 5 minutes, and then for 160 for 30 minutes - could this not lead to uneven tops? Maybe you know from your own experience?

So she complained about her failure and thought came to decorate with the remaining pineapples

Added Friday 29 Apr 2016 10:59 PM

Girls, I will not cut anything, otherwise the children will not take home, they will remember the roof, and then let them even cut it, even remove the paper
Thank you all for the tips and recipe. I just want to try it.