Dough on dough

[Maria]

Maria, it turned out gorgeous. thanks for such a detailed report. They are very similar to Myasoyedovsky to me, I can't even choose which one I like more. I am glad that the cake brought joy.

Angela dear! I'm bringing you a daddy) Today I decided to try to bake it.
I liked the process very much! I can't say anything to taste yet, let it mature
On top, before baking, I applied a glaze of almonds, sugar and protein on it (I stole this from Galochkina Kolomba). I think the top is a bit dark because of this.
But why the dome didn't work out, I don't know. I really want this dome, but it doesn't always work out

For a photo in the night, I beg your pardon)

[IRINA]

IRINA, beautiful and the top is normal, did not fail. Perhaps you need to play with the proofing. Maybe 1.5 hours is enough. Temperature, flour, yeast strength is different for everyone. I am looking forward to impressions of the taste.

I also baked colombs and kulich-colombs. We liked it very much.

[Angela]

Angela, Paposhnik keeps its freshness longer than all Easter cakes. This is understandable, as it also improves its taste. I really like it, although I had to cook it 5 times, finally 5 attempts were hidden 8) from the eaters. I did not succumb to intimidation, like: it will dry up and you will eat everything: girl-swoon: itself. I also wanted to write that I went up in a glass measuring cup - best of all. And the 5th attempt was on dry yeast, it turned out well. The aroma of freshly baked Easter cakes is softer. Instant yeast.
Irina F, I got the most beautiful dome for the Easter cake, which did not rise very much. I stopped paying attention to these domes. The main thing is not to fail.

[Oksana]

Oksana, I am so glad! I wrote somewhere that they are becoming even tastier. and the freshness due to the infusion lasts longer. 5 times is cool. Tomorrow Radonitsa, so paposhniki and all kinds of cakes are back in action!

Angela, I have a cutter and impressions!
Very interesting Easter cake! Fluffy so !!! I couldn't even cut it properly! I liked my taste, my husband and my mommy)
I insured the flour and did not add much, in the end it turned out 365g, I think that it was possible to add 20 grams. Then there would be a denser crumb. Maybe not necessary
In any case, I will write down all the nuances in my notebook)
Angela, thanks again for the recipe!
Another daddy is standing until tomorrow)

[Ira,]

Ira, Thank you. Peks for health. A very good cut. Fluffy, delicate crumb.

[ang-kay]

ang-kay, Angela, it's me again!
I came to say that your daddy, well, just definitely needs to mature! And not less than a day! I'm cutting off a piece for myself today, let me remind you that I baked the day before yesterday, yesterday I cut it and it crumpled a little, and today it is just wonderfully cut!
And the taste is still balanced today! That's not for nothing, we bake cakes on Thursday, and eat them on Sunday!
Definitely, this recipe will take its rightful place in my piggy bank !!!

[Ira,]

Ira, I'm glad. Yes, they are like that)

[ang-kay]

ang-kay, I used to always think, when people write that they did not have time to take a picture, as they have already eaten everything, that this is just a beautiful excuse if you don't want to take pictures and fiddle with attaching photos. But you convinced me that this really happens.
I baked paposhnik on Monday to Radonitsa, made 1.5 servings, it was not without incident, at first the blender went on strike, I just brought it to the tea leaves, as it starts to roar forcibly and knocks out the corks, in general, it did not work out to break the tea leaves properly, there was a few dough lumpy, the bread maker was shocked by the volume of the dough, but after 2 kneading cycles it still coped with the task, even the lumps parted, I got three cakes of 650 grams each, all like twin brothers, even, ruddy, with a gorgeous dome.As it cooled down, I took it out of the molds and decorated it, the Easter cakes sat down a bit, but not critical.
Yesterday one Easter cake was taken to the church, one was sent to relatives in Belarus, and one was left for themselves. And then I made a fatal mistake, I had to take a picture right away, and I went to put my youngest son to bed, when I returned, the satisfied faces of the household looked at me and that-oh-oh-nen little, a gram for 25 piece of cake, when they told me that it was very tasty and they left this piece for me, I realized that I was doing something wrong, either I bake little cakes, or I feed poorly at home.
In general, today I am without a photo, but with the largest and most sincere, thank you!

[Masha,]

Masha, Well, she made me laugh and pleased. It also happens that they do not have time to take a photo, if it is not strictly ordered in the house, which until I take a picture, then do not eat. Many people use this technique. They always ask me at home whether it is possible to cut so as not to get Shkandal. Thank you for such a positive review. And the oven is still possible and necessary. You can still. I hope that the household will be full and mom will get more.

Ha! Mine themselves will not cut anything and put it on a plate until I do it myself
My mommy scolds me terribly because I taught them so
And I'm already used to it and I know for sure that without me everything will remain intact

my 4-year-old daughter recently asks:
-Mom, when I grow up, I will also have to get married and all that?
Sobbing in response! To the question: why are you crying? I heard what struck me on the spot:
I don't want to cook in the kitchen all day)

[ang-kay]

ang-kay, Irina F, happy you girls, mine do not understand this, I have only recently started reporting on proven recipes, I somehow didn’t understand that my review could help someone, not to mention a simple gratitude to the author of the recipe. So the contingent is not yet accustomed

[suvoyka]

suvoyka, Masha, be sure to report back and do not be shy! Of course, feedback is needed and everyone is important !!!

Angela, and for us this is, so far, today, the best Easter cake, every year I bake different ones, there was no desire to stop, but I repeated this one twice, and I will do more, my daughter, between the rolls with filling and the daddy, chose the cake for the first time.

[Maria]

I have only recently started reporting on the recipes that have been tested, before I somehow did not understand that my review could help someone, not to mention a simple gratitude to the author of the recipe.

Maria, it is very important for everyone, but for the author it is doubly pleasant that the work is in demand and wasted.

daughter between rolls with filling and paposhnik, for the first time chose Easter cake.

Zoya, remarkably simple. I am glad that the cake is highly appreciated. I met him three years ago and do not change, although I add something new.

[Angela]

And my kulichomania continues. I am mastering new recipes, here is yours, Angela, as part of the must-have program, tried it. What can I say, a very, very successful Paposhnichek came out:

I got airy, light, but not dry. And the smell is cool. I ate a piece - and I still want to)
I made one cake for half the norm, the output was 715g of finished cake. He rose in form high, 3 times, no less. But when she shook the finished one out of the mold, she crumpled the hat decently, and such a beautiful dome was ... One must learn how to gently shake out such an airy cake. Well, otherwise I am very, very happy! Thanks for the great recipe, I will definitely repeat

[Oksana]

Oksana, to health. I'm glad that everything worked out and I liked the result.)))

[Oksana]

Oksanareally tasty? Do you have one? It's a pity we have to hold him. I am still eating the last pAPoshnik, the cap is delicious.

[Oksan]

Oksan, yes, one, but WHAT! The biggest of my trial) Hell the day before yesterday, today compared to yesterday the taste has become more interesting, saturated, however) Indeed, very tasty. I remember, I remember your remark about the hold. A day for 3 is still enough, a total of 5 days of exposure is obtained. How much for yours?

I'll get in: ours was 17 days old (I baked a week before Easter), very tasty, I repeat - unambiguously!

How do you have them for so long? we have everything in a safe place for a long time.

[Angela]

we have everything in a safe place for a long time.

Angela, for us - dessert, savor, s) sorry at once

[Tatyana]

our 17 days were

Tatyana, here is an excerpt! I was already wondering what the taste of such a persistent cake is? Eh, and I understand - you won't try - you won't know
And I am generally happy that I finally discovered this type of baking for myself. And cooking is interesting, unusual, and so cozy in a house with cake smells, so, probably, you don't want to eat quickly, but you want to pull pleasure. Especially if the recipe is very successful

[Tatyana]

Tatyana, here is an excerpt! I was already wondering what the taste of such a persistent cake is? Eh, and I understand - you won't try - you won't know
And I am generally happy that I finally discovered this type of baking for myself. And cooking is interesting, unusual, and so cozy in a house with cake smells, so, probably, you don't want to eat quickly, but you want to pull pleasure. Especially if the recipe is very successful

about the extract, Ksenia, right: I baked on Saturday a week before Easter, did not try it before the holiday. so we tried it, we were satisfied. loved the white chocolate as a frosting.

I ate from the same batch from the 3rd to the 11th day.
The taste practically did not change, starting from the 5th day, and on the 5th day we liked it more than on the 3rd. That is, according to our observations, it ripens up to 5 days, and then it stays at the same level for quite a long time.

I missed posts in this thread. I have it for a long time, the patamusha is hidden from my beloved, and strictly in the morning I eat one skip. I cut off a piece in the morning with coffee, and go to work, gallop. Therefore, today I finished the Hat. It becomes "dense" - not a very suitable word, not dry, no longer to mold a bun out of the crumb. I like. Maybe I’ll write nonsense, but it is somewhat similar to rye bread (not taste, structure) - first, crumb buns, and then a harmonious taste.

Nothing has lived with me for so long. Hell this year is different and a lot. They ate and distributed. The day before yesterday I baked a new one, chocolate. Maybe I'll share it today.

[Tatyana]

Tatyana, Olga, Oksana, thanks for sharing your observations. So I wrote it down in a book with recipes: a long-playing cake

[Angela]

Angela, this is me again! Again, without a photo, but I won't lie, I was just too lazy to take a picture, and this time I messed up well, I didn't really have anything to boast about, and the whole trouble is that instead of 10% cream I took 20%, the crumb immediately lost its fiber and tenderness, and oddly enough, the creamy taste also became less pronounced. In general, it is better not to deviate from the recipe. I baked the daddy on Friday, ate on Sunday and Monday, I agree with everyone, the cake gets a richer aroma over time, but the recipe must be adhered to, everything in it is good, do not add, do not subtract

[Maria]

MariaI think it was delicious anyway. I'm glad the recipe is in demand)

I'm glad the recipe is in demand)

shy girl! love recipe !!!

[Tatyana]

Tatyana, Thank you)

Good day!!!! There was no cream, I brewed it with milk, and only homemade sour cream was "wooden", I think 35-40%, instead of raisins, there is a lot of dried Mango, and yet my taste is when flour is at its maximum. Well, I like the plump one, it is more oily or something turns out.

[Jeanne]

Jeanne, such beauty! Mango ... yum. You can bake it without a holiday. Delicious. And with sour cream you completely compensated for the cream in the tea leaves, I think.

The taste is amazing, not very airy, but such a heavy 450 grams of flour is the thing for me !!!
Soaked (bathed) with syrup with rum, and poured lipstick. In general, a cake for tea ..., a very successful recipe !!!!

[Zhannptica]

Zhannptica, Jeanne, everything, fell and choked with saliva!
Add such beauty!

[Elena]

Elena, deep breath, exhale !!!! We need you alive

The day before yesterday I baked a new one, chocolate. Maybe I'll share it today.

Angela, please share the recipe for chocolate cakes)

[Nataliya]

Nataliya, so there is already

Italian chocolate Pandora (ang-kay)

[Angela]

Angela, Thank you!!! So I looked)

My regular recipe is very similar to yours, but I'm always on the lookout for the perfect dough. I was very, very interested in the cut of this handsome man and the words "wet and sweet", these are the main criteria for deliciousness for my eaters. I would like to clarify two points 1. Is it possible to increase the amount of raisins, usually I put 400g of raisins on 1 kg of flour. 2. I bake in metal, I don't like paper .. Should they cool in molds? In the comments, the girls mention that they are very crumpled.

Is it possible to increase the amount of raisins

As for me it is enough here. Raisins will weigh down the dough and it is not known how it will behave.

I bake in metal, I don't like paper .. Should they cool in molds?

If the oven is in metal, then you need to immediately take it out, otherwise when it cools down in it, the whole crust gets wet, or how can I say it? I bake in paper, and if in metal, then with a paper insert so that I can take it out. You can put it down on one side and on something soft.

if in metal, then with a paper insert so that you can remove it. You can put it down on one side and on something soft.

That's exactly what I usually do, cold on pillows.

As for me it is enough here.

Not enough for us: oops: I'll try to add at least a little. Thank you!

By the way, I baked in metal, in detachable forms for cakes, I did not use paper. I took it out immediately and left it to cool on the wire rack)

I also have a "rehearsal" today
Already at the stage of dough

[Zhannptica]

Zhannptica, I even envy a little, we have this cake - a hit of the last year, I will also bake, but already for the holiday.

Angela, girls, can you please tell me how to store Easter cakes? Here Angela wrote somewhere - in a saucepan, and cover with a lid? And in a plastic bag? Or without him? I really want to try daddy along with a few more, so I think, when will all this be baked? And you need to eat them for Easter week! Keep it fresh!

[Olga]

Olga, I put a towel in a large pot and put the Easter cakes inside. I cover it with a lid. You can freeze some of the cakes. Also great after defrosting. Freeze only without glaze on top. Then apply it. You can put it in bags, just put it in the refrigerator.

[ang-kay]

ang-kay, thanks, Angela, got it!