ang-kay
Newbie, and if only one spoonful of flour goes into the dough, all the liquid and a teaspoon of sugar? What then? Dough is thin and thin. Yeast feeds not only on flour, but also on sugar. In the dough, we activate them, let them multiply. Take my advice. A lot has been written about the dough on the Internet, I think there is also on the forum. Why else should I write this, if all literate people and technologists have written before me?
NM
I have been using Angela's recipes for several years, they are always verified and always
guaranteed result. Paposhnik will be baking for 3 years, it is very tasty.
Newbie
Quote: NM
I have been using Angela's recipes for several years, they are always verified and always
guaranteed result. Paposhnik will be baking for 3 years, it is very tasty.

yes, yes, Angela has all the masterpiece baked goods, without exaggeration
Zhannptica
Started off today. I'll come running tomorrow with a report)))
Valeria +
Anzhelochka, have you tried making a dough with several dough strokes before the final addition of raisins? They say that dough with several crunches is tastier. I want to try and scared at the same time. Have you tried it already?
ang-kay
Quote: Zhannptica
I'll come running tomorrow with a report))
Come on.
Quote: Valeria +
do paposhnik with several dough kneading before the final addition of raisins?
Valeria, no. I don’t see any connection between fuss and taste. Or is it about fermentation time? If the dough is allowed to ferment for a very long time, then it can oxyderate. For me, this cake does not require any innovations. For me everything is very tasty here.
eye
Newbie, Valeria +, there is such a concept - trust in the recipe: if there is one - we use it, if not - we go and look for the one to which it will appear
Everything here is individual, each recipe is either yours or not, in order to find out for sure, there is only one way - to try
This recipe is very successful, as for me
Valeria +
Quote: ok
Valeria +, there is such a concept - trust in the recipe: if it exists, we use it, no, we go and look for the one to which it will appear
No, no, no, I have a huge trust in all Angelina recipes. Moreover, this wonderful Angelina paposhnik I will not bake for the first time. It's just ... well, how can I tell you ... there is no limit to the thirst for knowledge, so I read about a few flips. Well, I thought, what if Angela tried that. Well, if not, then I won't either. Because to improve the good is only to spoil. I will bake strictly according to the recipe.

So do not be offended by me, this is me out of irrepressible curiosity.
Sibiryachka38
Angela, if I only have first grade flour, will it work fine or will it be the wrong coat?
ang-kay
Svetlana, will do.
M @ rtochka
I read the recipe, read it. As a result, I put the melted butter))
But what really ...
The photo is still working, decorate tomorrow:
Dough on dough
Angela, Thank you!
This recipe has long worried me. I have not heard such a name, but my grandmother (originally from Crimea) also baked on almost the same yolks. All by sight, of course)
In general, I will try on Sunday
ang-kay
M @ rtochka, Dasha, I hope the taste will not disappoint. You have done handsome men. I'm waiting for impressions)
M @ rtochka
So, Angela, I am writing, while I am under the impression. Without waiting for Sunday)
To be honest, I was a little discouraged ... Last night I realized that I had not put vanilla in the pAposhnik. Upset - not the right word! I went about with the thoughts of what kind of cake it was without vanilla. And how can I compare it with Myasoedovsky, which I have been baking for many years.
Generally. I got up this morning with a terrible condition. Everything was floating around, I decided that I did not have enough sugars, and I urgently needed to drink tea with something sweet. And here they are on the table !!
Well, I think fate)
She cut off Myasoedovsky and the patron. The first bit off yours. And somehow she froze.Because the consistency, softness, taste are incredible !!! I looked at the bite in bewilderment, because I smell like vanilla !! as??!)))
Then Myasoedovsky ... And I understand that he is inferior ...
In short, I write a lot of letters. This is from emotion and fullness of taste
Maybe! Something went wrong with Meat Eater. Dough fermented there or something. But! Paposhnik has already fallen in love dearly
He really looks a lot like grandma's. Yellow (I bought eggs with a bright yolk and rubbed with salt), fibrous, straight in layers! Sweets are normal, I don't even want to cover with icing). Smell!!! Soft. Wet.
Here is just an ideal
pAposhnik on the right:
Dough on dough

And a separate piece for understanding the structure. Here is the real color, which turned out, namely yellow.
Dough on dough

Who else chooses and doubts, bake a paposhnik !!!
NM
Angela, thought not to bake the paposhnik this year, was called to work and tomorrow to work, but could not refuse. I put the dough. Be a daddy. :
ang-kay
Quote: M @ rtochka
Without waiting for Sunday)
Dasha, it’s so nice, so nice. How beautiful you have turned out. I understand your enthusiasm. I also baked myasoedovsky, until I tried this one. That cake is very good, but this one, as for me, is simply magnificent. I'm glad that you share my opinion. Well done! Everything worked out great.
Quote: NM
I put the dough. Be a daddy.
Hope, waiting) Good luck!
NM
Angela, daddies are ready to decorate today. My husband and I took one with coffee. Very tasty Flour took strong, the second time this year 2 - 2.5 hours. THANKS again for the recipe.
ang-kay
Hope, I'm glad that everything worked out and everything is delicious)
Ne_lipa
Angela, thank you very much for this delicious daddy, it's just incredibly tasty. It is impossible to describe how special it tastes, not like any cake in my life.
Last year I was pleased with the custard cakes from Sveta, I thought I couldn't find it better. Found - daddy.
True, my roof collapsed a little, I opened the oven early, for the first time I baked from a cold one ...
Now I bake Starobelskiy according to the 1st option, again from cold, I hope it will work out.
ang-kay
Victoria, not at all. I'm glad I liked it. For me this cake is also perfect.
Quote: Ne_lipa
I failed a little, opened the oven early,
Most likely she overexposed during the proofing. The main thing is delicious. Everything else is nuance.
Quote: Ne_lipa
Starobelskiy baking according to the 1st variant
I'm waiting. And there will be something to compare with.
light_growths
ang-kay, Anzhelochka, and this year I bring a huge thank you for the dad's recipe !!!! well, very tasty, this time - without a photo, family circumstances let down (but the most important thing is a happy family and friends
ang-kay
Svetlana, I am very glad that the cake is already in the family piggy bank. May it pleases for many many years)
MARLET
Angela, thank you for this Paposhnik's recipe. He is my favorite. For many years I baked according to my own recipe, it was delicious, but now I have been baking yours for the third year. Rather, I try to bake more than one recipe, every year I try something new. This year I also baked according to your recipe "Lazy without kneading" is also delicious, but this one is in the first place. I very rarely write, thank you for your work and very good recipes.
ang-kay
Margarita, it's so nice to receive feedback and praise. I am glad that people like it and everything works out. Thank you. Bake and please your loved ones!
Svetlenki
This is a wonderful cake! Absolutely everyone loves. Thank you

Dough on dough
ang-kay
Sveta, So beautiful! Decorated so well. Well done! It seemed to me that you did not bake it. Something went wrong with you. Therefore, it is doubly pleasant.
venera19
ang-kay, Angela, I, too, with my thanks. Thank you so much. Well, oh-oh-oh-oh-very tasty recipe. Now my heart belongs to him. Every year I try something new. This year I tried three different recipes:
1. Your Easter cake for the lazy (no batch)
2. Kulich from the night "cold" dough from Maggie Glaser (Sondora)
3. Your Paposhnik on dough
I liked everyone. But this one I liked the most. I will definitely repeat it. Thank you.

Photo report:
Dough on dough
In the photo there is a triple portion.Forms d134mm h100mm filled at 550 g., D124mm h90mm filled at 450 g., D110mm h85mm filled at 350 g. I didn't break the proofing time (I usually shorten the rush). So you can put more than 50 grams.
Thanks again.
ang-kay
Anna, oh, how much beauty and goodies she brought! Thank you)
Quote: venera19
I liked everyone. But this one I liked the most
He is also my favorite of the Easter cakes.
Ksyu-juha
Thanks a lot !!!! Wet crumb and sweetness that's how I love it. delicious, I put raisins and candied fruits, baked them in hb, very delicately baked a new bread maker for me, dividing them into two portions, baked the second one after a night in the refrigerator, fit, even tastier.
I will bake and not only for the holiday and so
M @ rtochka
I will add too
My husband is not a big fan of Easter cakes. And this one singled out, said that the dough is soft, moist, therefore tasty. Layered
Oh, and it was delicious ...
Ksyu-juha
Quote: M @ rtochka
Oh, and it was delicious ...
plus under every word !!! The longer it lay, the tastier .. that's how I returned to my childhood, something similar was baked in our circle.
And the sweetness here for me is the thing, not bland.
ang-kay
Quote: Ksyu-yuha
baked in hb
Oksana, it's great that everything worked out and I'm happy with the result. Tell me how you baked in HP. I think that many will be interested. Thank you)
Ksyu-juha
Quote: ang-kay
Tell me how you baked in HP.
everything started with a recipe and choux pastry and dough. Then transfer everything to bifinet 1171, with 2 mixers and according to the recipe you throw everything in and knead it on the cupcake mode, only I threw the margarine after all the flour, forgot and there was no cognac, cherry liqueur.
She pulled it out, let it come up for the first time, I don't remember the time, mixed in raisins and candied fruits and divided it into 2 parts, formed it and put it in a UNOLD 8600 cotton bucket, on one stirrer with a high bucket and let it rise well and baked in baking mode for 60 minutes. But this hb does not bake and does not dry like a bifinet, to which I was very surprised and delighted, although they love my white bread with a crust from bifinet, baked it very delicately, I put it in the oven for 5 minutes and 180 degrees to gild the top harder.
The second part, formed for myself, spent the night in the refrigerator, I carefully, without crushing, transferred it to a hb and allowed it to warm up and come up and baked the same way. I thought the dough was even more fragrant from the refrigerator.
Thank you Angela for the recipe, simple and easy and well described!





How to take off a photo from a fotik, add
Sibiryachka38
Angela, I also have a huge thank you for the daddy! Today I repeated it, but for Easter I got two medium and three small ones. To taste, I tried it on the second day and on the third. I liked it better on the third, therefore, I repeated it now in order to taste it better. Thanks for the recipe!
ang-kay
Quote: Ksyu-yuha
started everything according to the recipe and choux pastry and dough
Oksana, thanks a lot for the description of the process. Hope it is useful to someone.
Quote: Ksyu-yuha
I thought the dough was even more fragrant from the refrigerator.
This is quite possible. Cold fermentation works well for the dough.
Quote: Sibiryachka38
I repeated today
Svetlana, great! I am very glad that everything is already for an encore. I hope you will bake more than once)
Ksyu-juha
Angela,
I also want to show and taste, I baked three recipes and this one sold out the very first.
zvezda
Svetka
Christ is Risen!

Here is Angela, baking for the farewell. Delicious, real pastries. I took Lviv yeast, and they are crazy. The dough in the molds rose in 1.5 hours
Dough on dough
Dough on dough
Thank you very much for your work!
Py. Sy. Somehow they treated me to pasoch from the monastery, baked for our Metropolitan. Well, it was very tasty! So, yours is even tastier. I didn't expect it.

ang-kay
Svetkahow they are even, beautiful hats and I have no doubt that they are delicious. Well done. Super!
Quote: Svetka
Lviv yeast, and they are crazy. The dough in the molds rose in 1.5 hours
I always use them.
Quote: Svetka
I didn't directly expect
It's better than expecting something, but it turns out worse.
Ksyu-juha
Quote: Ksyu-yuha
How to take off a photo from a fotik, add

Dough on dough

ang-kay
Oksana, well done! Handsomely)
ptitsa
Angela, good evening, please tell me, I have never dealt with pressed yeast, in the recipe there are 50 grams, and we have highly active pressed 50 grams per 2 kg of flour on sale. Do you use them all 50 grams, or how can you reduce it?
ang-kay
Olga, I don't know which ones are highly active. Maybe just a marketing ploy. Take your Lux. All according to the recipe. Or Saf-gold (they are for baking) in the amount of 17 grams.
Astilba
Yesterday I saw here how to determine the readiness of the dough before baking. Today I can’t find it, please help!
Found it !!!!
ptitsa
Thank you. But I have five or such 🔗or 🔗
Painting
ptitsa, Olga, I here on such pressed baked somehow. Take 1: 1 for Angelina's recipe. This is the most common yeast, there is also stronger from other manufacturers.
Helen
Quote: ptitsa
🔗
Yes, these St. Petersburg, good yeast!
ptitsa
Many thanks to everyone, I bake everything for the saf moment, but I want Easter cake for some reason. So I take these and use the whole pack.
ang-kay
Olga, so the girls suggested. I don’t know what they are with you. I only know "Lux". Everyone praises.
Astilba
Helen, your link won't open.
ptitsa
Galina, this is my link, which is the first, just in the quote the comma was attached.

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