Dough on dough

[Angela]

Angela, don't even whip the chocolate gingerbread icing?

[Nelya]

Nelya, will not be. It will evaporate during baking.

Don't even whip the chocolate gingerbread icing?

Marina, no. Do not. Just grind. You may need a little more powder. It depends on what kind of protein by weight.

Angela it's me una-olga)

Ludmila, I do not understand the essence of the question?
Today I kneaded for 2 servings.
I have 1 form for 8 * 13, 5 forms-8 * 11 and 2 forms 8 * 8 turned out.

Angela it's me una-olga)

Got it. I was not asked.

Clear! So I add my soaked mixture.

I had 2 cakes from one batch on the rack, I should have transferred it to the third one, but I left it as it is, I bake a lot and different ones. Right now, in the oven ... one handsome man with a dome, while the other has the dome outweighed and he overturned, it's good that not on this cake ... so crooked !!! You are the one to blame. But the dough is full, and it is delicious !!! Thanks Angela, probably not the last time I will bake. I will leave a comment for the next time: put the dough on 1/3 !!!

Paposhnik is a Ukrainian type of Easter cake. It is similar in cooking technology to Russian Easter cake, but differs in that it contains a large number of eggs, but most often only yolks. Paposhnik, as a product, is a hybrid between Russian Easter cake and Polish dance (Pokhlebkin's culinary dictionary).
Fragrant, soft. If you like a very sweet cake, with a moist rich crumb, then this is what you were looking for! Highly recommend!!!

In the photo, the papa was not baked in paper form? how did you take it out of the metal mold, and probably cool it on a pillow?

[una-olga]

It was baked in paper. I just took them off. And so that the paper does not stick, then before baking, I grease it with either margarine or lard. Then the crust does not come off along with the paper.

probably not the last time I will bake. I will leave a comment for the next time: put the dough on 1/3 !!!

una-olgaI'm glad I liked the result despite the adventures. I would be glad if the recipe is included in the home piggy bank.

I decided to try daddy. It all went wrong at once. First, they turned off the light, intervened with brewing dough with my hands, it turned out very thick. The light was given, but the blender did not pull and overheated, 700 watts was not enough. Then she began to knead the dough in Kenwood and turned off the light again. It stood for half an hour - I cannot knead so soft with my hands, they gave light and again kneading. In general, they turned off five times. Kneaded for 450 g. It costs about 2 hours and did not rise at all. Yeast is good, baked two days ago, everything is fine. I put it in the oven with a light bulb - they turned off the light again. What to do? Let it stand for another hour and a half? Tell me.

I never had any problems. And there were already a lot of people in it. Yesterday I didn't even grind the tea leaves with the dough with a blender, but just broke the "leaf" in the bowl with a nozzle. The dough rises well if everything is in order with the yeast. Yesterday I wandered for 1.5 hours, even cheated once. Test your yeast again. Or very cold. I see no other explanation. Perhaps the yeast has already "outplayed" if the light was turned off 5 times and a very long time passed.
Yes, you can and should crush the tea leaves with your hands. This is normal.

turned off the light

It is a pity that everything turned out like this with the light (((I just baked the day before yesterday, I didn’t grind the tea leaves with a blender (I missed this moment), after 2 hours the dough grew by 2, or even 2.5 times. 1/3) in 1.5 hours they came almost on a level with the shape.

It took 2.5 hours to get up a little, just a drop. I'll wait, come what may. And now there is no light.All the same, I will wait for the rise and will bake if they give light. Well, if they turn it off during baking, well then, in general ... We threw out a gas stove with a gas oven a month ago, today it would not interfere with me.

[Inna]

Inna, very sorry. It is clear that the desired result will no longer be (((

[Angela]

Angela, I do not despair. I will try again. In the meantime, they gave the light. The dough increased by 2 times, laid out in forms and for proofing under a light in the oven. They stand for 2 hours and have slightly risen. I'll bake it anyway.

Persistent. They can be sour (((

They can, but the hand does not rise to throw out the dough.

Angela, good evening! I, too, with a report (I will add a photo later).
In general, at first everything went well! The only question that arose: cream 250 ml or grams?
Still weighed in grams. I read the whole topic, I realized that there is no need for ad-libbing.
Started to bake into the night. The kitchen door was closed, but my husband smelled smells and came. Praised.
I'm looking forward to. Moreover, she herself was convinced many times that your recipes can be trusted.
I saw and read that the dough is not going into a lump, but I explain to myself only by fatigue, that despite the inner protest, I sifted all the flour along the upper border!
Yes, and my mixer (BORK), although it is adapted for kneading yeast dough, in 15 minutes. the kneading got very hot!
In general, I turned it off and kneaded it for 10 minutes. still with your hands. In general, I always knead the dough for cakes with my hands. For a long time and with good thoughts, as taught! When I added raisins, the dough became not so tight, I calmed down. I moistened a clean towel with hot water, squeezed it well, and covered the dough.
And it came up well after 2 hours!
Then I completely calmed down, read your recommendations on the amount of dough for molds of different sizes, followed them. But the dough is still tight!
Total dough turned out to be 1 kg 400 gr. I distributed it, but there is not much left.
I don’t know why I was too lazy to knead it again and put it in molds, but I did it, as in the recipe of Yu. Vysotskaya once baked: “Make several round layers of 2-3 cm thick of different diameters from the dough, sprinkle each with flour, lay out into the shape one on top of the other in the form of a pyramid and leave in a warm place for another 30 minutes. " True, I did not sprinkle flour on each layer.
That's how they grew up with me, there is no even dome, the layers have separated from each other.
The dough has grown 2.5 times, but it does not reach the edge of the mold sooo! When baking, the Easter cakes grew quite a bit more.
I took eggs of the 1st category, not very large, flour - Nordic.
I figured I just hammered the dough with flour, right?
Yes, and even in the tins, I left the dough to rise for 3 hours, set the alarm clock and went to bed. It's hot in the kitchen, the door is closed. The molds were not covered with anything. Could the dough stand? Probably, I had to get up in 2 hours and check. But fatigue took its toll, and I had to go to work.
I read that the Easter cakes are sweet, so I made my favorite icing (also from Y. Vysotskaya): "Grate the lemon zest on a fine grater, squeeze 2 tablespoons of juice. Prepare the icing by rubbing powdered sugar (200 g) with lemon juice and zest, and grease the cooled cakes.
It doesn't look so impressive, but very fragrant, with sourness. Children eat it first.
Still, I think that the Easter cakes are tasty, only dense. The aroma is amazing!
Let's try it on Easter, add a photo of the cutter and write my impressions.
Angela, I understand that it is a lot of work, to lay out recipes, answer questions, but please help me to work on the mistakes. I want to bake a cake even before Ascension!
And another huge thank you!




Yes, and is it really possible to knead this dough with your hands?
Do you have a kneader, probably?

[Jeanne]

cream 250 ml or gram?

Jeanne, in the recipe about milligrams are not words. Everything is in grams.

sifted all the flour along the upper border!

flour - Nordic.

Flour Nordic with a high protein content. It is even less needed than in the recipe. Here is the premium flour.
Moreover, it was impossible to pour it along the upper border. First mistake.

I was too lazy to knead it again and put it in molds, but I did it, as in the recipe of Yu. Vysotskaya once baked: "Make several round layers of 2-3 cm thick of different diameters from the dough, sprinkle each with flour, put one on top of the other in a mold in the form of a pyramid and leave in a warm place for another 30 minutes "

Of course, I respect Vysotskaya, perhaps for her specific recipe this works, but here, as you put it, it will be so. You just need to roll into a tight ball. Well, at least there was no flour between the layers, otherwise each cake would be separate from the other. Although, I read it again, it turned out that way in the end.

The molds were not covered with anything.

The gross mistake. The dough MUST be covered. Otherwise, it becomes covered with a dried crust.

climb 3 hours

Long. He needed to climb less.

just hammered the dough with flour, right?

It's right.

Yes, and is it really possible to knead this dough with your hands?

I knead with a hook. And then I walk a little with my hands.

Although, I read it again, it turned out that way in the end.

No, no, only the edges of the "pancakes" are moving away.
Angela, thanks! I got it! I didn't know about Nordic! I just thought that this flour is stronger, it would be better to rise the dough! Thank you!
And also thanks for the recommendation to grease the paper molds with oil. I never did this, the crust dried to the form. Now Easter cakes like bunnies have jumped out of forms!

Yes, not at all.

I came home now, and in the kitchen it smells soooo sweet-creamy cakes! Still, I'll take one and bless it in church.

[Angela]

Angela, I also decided to bake your Paposhniki today. I did everything strictly according to the recipe, the flour went to the lower limit of the norm. The dough was kneaded xn, the bun was a bit taut, even at first it seemed, but after proofing the dough grew well and became soft. I introduced the raisins with my hands, the dough was very sticky to my hands and the table - I greased it with oil. But when the dough was laid out in forms, it became even more sticky. Maybe I missed it and where already wrote about it. Should it stick so? Proofing in the oven for 2.5 hours, 180 degrees from the cold one for my stove turned out to be too much - they started to brown very early, reduced it to 170. I was afraid to open the door for the first 20 minutes to cover the Easter cakes with wet paper. But when I closed it, it was already too late - the smell of burnt began to go. These are the blacks I got, they are cooling down now. The first time I used paper forms, did not grease them. It turns out you need to lubricate? With what? (for the future)
And for some reason, the even dome did not come out, and under the burnt roof there was emptiness

[Angela]

love recipe !!!

Angela, here's the proof:


this is the most delicious cake for us!
so much so that I, past the tradition, baked not two different recipes, but dad twice.
even the production circumstances contributed to this)
thanks to low-quality forms made of thin cardboard, we ate kulich for the first time, without waiting for the holiday.

It's just a mystery to me how the girls' dough grows so much, I put half, or better a little higher, of the shape, and even then not a large dome.
parted 2.45

Angelochka, I won't get tired of thanking you!

[Tatyana]

Tatyana, and you did not reduce the yeast? What a beautiful Easter cake. Tell us your details and nuances. When you were kneading, what kind of dough came out - density, bun, etc.

[Natalia]

Natalia, merci for a compliment!
first and foremost - the merit of Kenwood's kneading (096), I have never had such a technique or such a test in my entire history.
did not reduce the yeast.
baked twice, for the first time -1.5 servings, it took 200 + 470 g of flour, the second time - one portion of 75 g (that's just as for me) + 440g, MAKFA flour with the letter K, it is drier than with the letter A.
In addition to raisins, I also add my own candied fruits from orange peels and turmeric 1/2 tsp. for color.
The dough was unexpectedly dense, it felt like the last spoon was too much.
When cutting and arranging them into shapes, we managed to shape fairly confident buns, the balls grew straight and did not lose their shape, but, again, they did not grow much in small forms, and much better in large ones, but the shapes could not stand.

[Natalia]

And for some reason, the even dome did not come out, and under the burnt roof there was emptiness

Natalia, for me there is so little flour and stood in the proofing. It seems to me that the bun was not a little taut, since it was sticky. Flour had to be put in your case 400 grams. In the recipe itself, you can see what kind of dough should be and it is written that, although it is viscous, it does not stick.About proofing. Each one is individual. You need to watch the strength of the yeast and the temperature. Tanya spent more than two hours, and I have 1.45 this year. I wrote about the paper above. Lubricate with margarine or lard. It's a shame that the hats fell off, but you will take into account the mistakes next time, if any. But I hope you will be satisfied with the taste.

I came home now, and in the kitchen it smells soooo sweet-creamy cakes! Still I'll take one, bless it in church

Jeanne, I hope you like it) Smallish, of course. But nothing. The main thing is that they are tasty.
Something this year's failure is straight for girls ((((

baked not two different recipes, but paposhnik twice.

Tanya, the splendor is simple! I was already upset today. The girls did not work that way (((
The domes of your paposhniks, just a feast for the eyes both in height and in shape! Thank you)

[Angela]

Angela, thanks 😊. So, you stood if under the dome of emptiness? There it is) and write it down for the next time
And she dressed them up, and wow handsome men. The main thing is taste !!! And I'm sure he's excellent!

I can smell Kenwood in the house

[Natalia]

Natalia, well, paint us all and we are beautiful)))) Nice turned out.
Stood. That increased by 2-2.5 times and immediately baked.

Kenwood is missing in the house

Probably or a more budgetary option to look after, if a bunch of other attachments are not needed, which go to the combine)

I also kneaded with Kenwood, with a hook. A chic device. Angela, and my Paposhniki are tastier every day! Ripening? I baked four different recipes, Paposhniki in the first place! Soft and sooooo aromatic. Thanks again!!

[Galya]

Galya, to health. I'm glad we like it. And yes, they ripen and become even tastier)

Angela, thanks for the delicious cake. They took a sample from the defective one, (I took off the form and damaged the bottom a little), how delicious it is, it just concealed it very tasty in my mouth. I was a little upset, during the 2nd spreading, I didn't want to grow, but everything ended well. I will repeat it unambiguously.

Angela, this year your recipe was chosen. The result is pleasing. Very airy, moderately sweet.
Truth baked them very small. By the size of cupcakes.
Here is the result.
So my dough grew in 1.5 hours.

Arranged into forms.

The dough rose very well.
And this has already covered them with a gelatinous glaze with the addition of marshmallows.

Well, this is the final result.


And so they are so beautiful in the context.


Thanks for the recipe. Next year I will definitely repeat it. !!

[Nadia,]

They took a sample from the defective one, (I took off the form and damaged the bottom a little), how delicious it is, it just concealed it very tasty in my mouth. I was a little upset, during the 2nd spreading, I didn't want to grow, but everything ended well. I will repeat unambiguously

Nadia, I am very glad that the cake was a success and I liked it. Thanks for sharing)

year, the choice fell on your recipe. The result is pleasing.

Lyudochka, what a beautiful flower garden you brought) It's a miracle, how good your dads are. I am very pleased that you baked according to my recipe, and even more that you are happy with the result. Thank you so much for such a detailed report. Great)

Happy Easter everyone!

the hand does not rise.

Inna, Well how are you?

Angela, I'm with a report too !! With Bright Resurrection !!! Thank you very much for the wonderful recipe! The cakes were very tasty.
A little tanned turned out))

Covered daddies with glaze on Tortyzhka!

Did the whole recipe. Came out 6 Easter cakes, Thomas 9 cm.

[Nataliya]

Nataliya, what they are festive, beautiful) Glad that you liked. Peks and please your loved ones!

Christ is Risen! Angela and the girls! With the Bright Resurrection of Christ! Easter joy, peace!
Angela, we tried the daddy. Both me and my husband really liked it! My grandniece on Saturday after the consecration tasted first. I ate half a small cupcake (I baked a few in cupcake tins). Today my sister, my niece's grandmother, also tried it.She also liked the dense, aromatic, creamy cake. True, Dasha did not let her finish, she said that she would eat it herself!
I will consider my mistakes next time! Thank you for the recipe and debriefing! Attaching photo.

[Angela]

Angela, I also baked your cakes this year. It turned out very tasty !!! True, it turned out, as in Jeanne not very high, but I know my mistakes. The flour was also Makfa with the letter K (Extra), and although I put it even less than the lower norm, the dough turned out, it seems to me, denser than necessary. The first rise was good, and the second, probably more than 3 hours, it was necessary to withstand or the kitchen was not warm enough, and I put too little dough in the molds. But all the same daddy is very tasty, I will still bake! Thanks for the recipe!

[Anechki not glass]

CHRIST IS RISEN!!! HAPPY LIGHT EASTER)
Angela, I bring you another thank you for the wonderful dad !!!
Today, two of my favorites are your daddy and Anechki not glass.
Here are some of my daddies:

And here's a closer cut:

And further:

In the photo you can see that under the glaze a little burnt top - I have an excuse for this!

I kneaded a wonderful dough! My daughter's temperature rose to 40, the pediatrician hospitalizes us with suspicion of bilateral pneumonia in a hospital (fortunately, the diagnosis was not confirmed). In the evening dad changed me and told me to go to bake cakes. I baked them with tears and thoughts about my daughter. Honestly, I thought that nothing good would come of it, because the dough was already ready, and I had to give up everything. True, I put it in the cold closet.

Angela, so I finally crawled to Temka with my report. There was nothing to write right away, because on Thursday she speckled, on Friday she only decorated it at night. But there was no longer the strength to take pictures, and only today they cut and tried your Paposhnik.
Tried at the table, there were guests, 3 recipes at once.
I baked Paposhnik and Alexandria Easter cake on Thursday, and Sveta's Choux Pasta on Friday.
So they made a whole debate about which recipe is more successful.

Although the guests immediately twisted at the temple and said that I foolcrazy, why bake it according to 3 recipes, if normal everyone bakes according to the same recipe

For a long time they could not choose, but then they still agreed on the same opinion that your Paposhnik is the most successful and delicious!
And when I went home, when I handed out the beads with me, everyone asked only for yours.
I got 6 pies in forms of 350 grams (it seems so, otherwise everything in my head is already confused with these forms / pastes). There is no cut, of course I didn't take pictures right at the table, and now there is nothing to photograph. Yours all went to the side.

[Jeanne]

for the recipe and "debriefing"! Attaching photo.

Jeanne, well, I'm glad that, although with adventures, I liked the cake. Wonderful. Next time you will have it better)

, I will still bake

LenaThank you for trusting the recipe. I'm glad that everything worked out, maybe not, as we would like. But it is clear that in any form paposhnik is delicious)

Here are some of my daddies:

Ira, thanks for the great report. I'm glad everything worked out. Recovery for my daughter. Happy Easter)

So they made a whole debate about which recipe is more successful.

Nelyawhat they are okay! And I'm so glad this recipe is a winner)

Although the guests immediately twisted at the temple and said that I was stupid, why bake it according to 3 recipes, if all normal bakes according to the same recipe

Then I need to twist at the temple on both sides, because I bake 5 types and make sure Easter cottage cheese. This year dad also tried 4 new recipes. Thanks for the great report)

Angela, so I came with a report, I wanted to photograph the cut, but the suffering ones managed to do it faster. When they sat down at the table, the only question they asked me was: "Mother, which one is a daddy?" (baked according to three recipes this year). And as soon as my trembling finger pointed in the right direction, there was one less daddy in the world!
I must say that for a number of reasons, I baked Easter cakes on Monday. That is, on Easter they were 6 days old, and if this affected the quality of Myasoedovsky, Paposhnik emerged from this battle without loss, as soft, tender, fibrous and delicious as always. I'll bake some more to Radonitsa!

From the full norm of the test, two Easter cakes of 700 gr were obtained. One was left in the temple, and the other was eaten first!

Angela! Thanks again for the recipe. She also made three recipes last year. (Colomba, Alexandrian and Paphos)

that I am stupid, why bake according to 3 recipes, if normal everyone bakes according to the same recipe

This year, Colombu and ... then the question arose - paposhnik or Alexandrian. I don't remember which one I liked more. I decided to bake all the same daddy. Well, I decided next year to be normal fool and bake only one recipe. : secret: Which is very doubtful. I don’t insert something with these fondant frostings, I got confused, as a result I smeared a purchased lemon one. The first time I decided to make an Italian meringue, my whole kitchen was in cream. And this fuss with a water bath ... BUT, it did not affect the taste. I also gave my relatives a cake But on the trail. year, you still need to choose this h ... glaze.
Thank you great

Then I need to twist from both sides at the temple,

Angela, I'm sorry, you haven't had enough temples for a long time... As much as you bake, and how much you cook, rarely anyone can repeat And the main question is who eats so much
And with cottage cheese pasta, I got a flight this year. My daughter always makes curd pastry at home, and then we exchange.
I hoped for this and did not prepare good cottage cheese in advance. And the daughter this year sachkanula, and did not make cottage cheese pastes.

But on the trail. year, you still need to choose this h ... glaze.

Olya, I can't decide on the glaze either. Rather, it has long been decided, and the matter of habit is above all! For more than 30 years of experience in baking pasta, and to this I must add the experience of my mommy all my childhood, I am so used to protein glaze that I can not destroy them in any way.
Once again I want to cover the pasques with gelatinous glaze, and at the last minute I change my mind and cover them on a knurled one.
This year, I was already going to soak the gelatin and then I remembered that I had bought two packages of glaze, with the taste of cream, and with the tastes of vanilla.
Beat two squirrels, mixed these bags and made the icing. Very quickly, and what really surprised me was that this purchased glaze does not stick at all, does not crumble when cutting. When I handed out my pies, they laid it down calmly in bags and the glaze did not stick, and did not crumble.
But I still want to learn how to make gelatinous, but probably I must first practice on buns.

[Olenka,]

Dad decided to bake all the same

Olenka, glad that the choice fell on paposhnik. Thank you) Beijing and please loved ones.

there are not enough temples for you for a long time

And the main question is who eats so much

If for Easter cakes, then I distributed 12 pieces. If for the rest, then we eat every day and three times a day. Not always, then what I exhibit is prepared exactly in the proportion that I give., But in a smaller one. And I almost always cook something new.

so I came with a report, I wanted to photograph the section, but the suffering ones managed to do it faster.

one daddy less in the world!

Masha, I read and laugh, and I am glad that everything worked out and I liked the result.

Paposhnik emerged from this battle without loss, just as soft, tender, fibrous and delicious,

Yes, he also does not pick up the taste. It's right. Thank you for your trust and report)

Cognac is added for flavor or has some other task. I want to put the dough, but there is no cognac in the house, is it possible without it? Or is it a must-have ingredient?

[Olga]

Olga, not necessary.

[ang-kay]

ang-kay, Angela, thank you for such a detailed recipe. I just baked it.It turned out four straight weightless Easter cakes, we will try it tomorrow. True, I suddenly did not have vanillin, and I added half a teaspoon of cinnamon, the rest is all according to the recipe.

Angela thanks.

[Angela]

Angela, went to thank for the already beloved recipe This year I chose Paposhnik without hesitation, last year he turned out to be successful the first time, he did not disappoint even now. Especially we eat slowly, like a delicacy, enjoying the taste and smell THANKS

[Bul]

Bul, Kseny @thanks girls. So nice. And it is very joyful that everything is working out and the recipe has become a favorite. Bake for the joy of yourself and your loved ones)

Angela, I once again baked Paposhnik. This time flour is at the lower limit, premium flour and Nordic 50/50. I made 5 small cakes. The dough went very well! The raisins only let me down: I bought them without seeds, but still there were some. I had to delete them. And the dough darkened a little from the raisins.
The crumb turned out as you write: wet, sweet. Three days were ripe. But they remained the softest and most aromatic.
Thank you very much!

[Jeanne]

Jeanne, wonderful daddy. I am very glad that everything has returned to normal. Peks for health)