Aprelevna
notglass, Anechka, I took note of your advice
The fact is that there have never been any misfires with any other dough, I have been baking butter from Elena Bo for a long time
and I always pour more sugar, there were no problems. Well, now I am armed and I will try!
Irina F
Aprelevnawhat a wonderful Easter cake !!!
fffuntic
Aprelevna, I only see the problem in yeast. On the one hand, they raised the dough, that is, they earned. But
this does not mean at all that they are tolerant of baking, that is, to sugar and butter. Perhaps they don't pull the baking.
You made a dough, revived them, and if the yeast were strong, then even contact with oil would not weaken them to such an extent that they did not raise the dough for more than 2 hours and even did not smell out in the oven.

Perhaps they were not enough for this type of yeast, but the fact of their disgusting behavior in the dough is evident. I would advise you to either change the yeast, or yes ... increase the amount and be prepared to add more in the process until you reach the appropriate amount in practice

And yes ... raising the dough with heavy raisins is harder for yeast to lift, but THESE didn't pull at all. And this is a mess.
And sugar in your proportion my living Lux would not even notice.
Aprelevna
fffuntic, thank you, thank you !!
That's just shivering Pts. I always have the same brand, they are called "Elephant" do not lead,
but here they were not and took what was, Dr. Otcher disappointed.
After all, I sprinkle handfuls of candied raisins into other cakes, on the eye, and I'm not ashamed of sugar and all the Easter cakes are okay
I will definitely finish the cake! Last night the three of us were able to do both of these two, moreover, after six I carried him
Sone4ka
Usually I don’t do this, but I really want the hostesses to have the opportunity to learn about this recipe in time that I’ll take a chance and raise a Temka with this incredibly tasty cake.
One of these days, or maybe today, I plan to bake a small cake in order to remember all the nuances in advance.
Again, many thanks to the owner of the recipe for the recipe, and for detailed explanations in the topic
mamusi
Quote: Sone4ka
I don't usually do this
Well done!
I'll take the recipe into service.
Irina F
Anya, dear !!!! It's time already)))))
Getting ready
Irina F
Anya, dear! Despite all the difficulties that have arisen for me, today I am with my favorite Easter cakes !!!
Hurrah! Hurrah!
Thank you, dear, for the most wonderful and extraordinary recipe!
Here they are, in the heat of the heat!
Decorations and a cutter later, on a holiday !!!
Kulich (paska) favorite
Irina F
CHRIST IS RISEN!!!!!
Anechka, dear, happy EASTER OF THE LORD !!!!
I am very grateful to you for this extraordinary Easter cake !!!! I am delighted!!!
A little later I will show the Easter cakes and the cut !!!
notglass
TRUE IS RISEN !!!
Irochka, you are my dear friend, I am so glad that the cake has taken root in your friendly family!
I also bake them every year and even without a holiday, in the form of cupcakes and buns. Milking us this is the most delicious cake.
Loksa
notglass, Anya, Happy Feast of the RESURRECTION OF CHRIST!
I also prepared this cake, very tender, delicious. I am a little underweight to the window. nevertheless, the bread maker kneads such a dough best of all, and the kneader was very hot, maybe you need other attachments. Girls, if you knead in a mixer, write with what. There is no cut yet, I will add a little later.Kulich (paska) favorite
Irina F
Loksa, Oksan, I knead with a hook in a kitchen mixer.
Loksa
IRINA, from the very beginning? I hit it a little with a shovel, at a higher speed. And then with a hook, and at what speed do you knead?
notglass
Oksana, happy Easter! Easter cakes turned out to be great!
I mix my own in Bosch 86 with a hook from the very beginning. In principle, there is no blade nozzle in it.First, I mix everything well at the first speed (this is two minutes), then I turn on the 2nd speed and knead for 17-20 minutes. 3 minutes before the end of the kneading, add raisins and candied fruits.
Irina F
Anya, my dear! Here are my Easter cakes)

Kulich (paska) favorite

And here is a closer cut:
Kulich (paska) favorite
The photo shows that the cake is airy. Sugar traditionally increased to 200g - we love it sweeter)
Loksa
notglass, Anya, I'll try only with a hook, thank you!
IRINA, yours are even, and mine are a little crumpled, squeezed, and one sat down.
I have sugar too 200 gr
Kulich (paska) favorite
Irina F
Loksa, Ksyusha, and in what forms do you bake?
This year I tried paper forms for the first time, I didn't like it. Still, metal is the best!
Loksa
IRINAbaked in paper forms. I have only two metal ones. You can add other bushes, but they are all different then!
Irina F
Oksana, honestly, I don't like paper forms. In metal Easter cakes are so flat, baked barrel. I gradually bribe the molds every year)
And different Easter cakes are also cool!
Loksa
Irina F, at the expense of metal agree! But I'm afraid of completely different sizes, different cooking times, my little ones dried up a couple of times. Now I try to put the same size on baked goods.
Irina F
Oksana, yes, I'm just the ones that I get less earlier.
Aprelevna
Anechka, I won Easter cake this year! Of course, it all depends on the yeast, last year I wrote that I did not have my tested ones, but this time I kneaded the dough with a double portion.
What dough !!!!! Magic! Pets think I'm a witch
Silk structure bubbles ... mmm .. The Easter cakes came out alright, fragrant, and which are delicious and not convey
Thanks for the great recipe !! Happiness to you and your rich husband !!

Kulich (paska) favorite Kulich (paska) favorite
Irina F
Oh! What a beauty!!!!!




Aprelevna, and how did you knead, I mean what?
Aprelevna
Irina F, kneaded in a bread maker on "sweet bread", 800g of flour, sugar increased by 30 grams.
Then in a basin and in the heat, och. fit well, love my yeast, use only one brand for many years,
noticed the difference when you make a dough short and long, very good. affects the structure of the test.
Hourly dough, I think, gives the dough such magical silkiness and bubbly, and the result is absolutely wonderful.
Yes, and adding oil! Add oil only when the flour is well mixed with the dough.
I, as a hurry, need everything quickly, but this time I kept the time
notglass
Aprelevna, but she really is a witch! I have baked such beauty! And it’s nice that the family liked it. The photo does not come off straight. I would have broken off a piece with such a luxurious glaze. She choked on her saliva.
eye
girls, who are in paper baking, can you leave them in them without turning them over?
notglass
eye, Tanya, as for me, is nizzza. Crumpled. At least for me. It is very, very soft and holds its shape well only in metal forms. There the sides are baked harder and the crust is denser, and in paper sides they are very soft and you get an "accordion". I baked on Italian flour and this year on Altai 12% gluten. Here, in general, the mortality is complete. And baked in metal and paper. The metal gave an excellent result. The paper version was called a tea roll and was eaten like a regular muffin before the holiday. Because she crumpled and lost her appearance.
eye
Anya, so I missed this moment ... and the dough is kneaded a double portion of the dopecautstszaaa de spokes of the drain to take ...
Aprelevna
Quote: notglass
It is very, very soft and holds its shape well only in metal forms. There the sides are baked harder and the crust is denser,
I confirm!
I baked everything in metal molds, the crust is good, I took it out of the molds while still hot,
not crumpled.
Loksa
You only need to take out all these delicate pastries hot, while the crust is oak, and you can pick it up. Then they cool down, soften, crumple from touch.
I again repeated two Easter cakes, and made sure that the bread maker kneads the cake dough faster and better. She baked in two metal molds, in a glass mug and a copper custard. All good, in the glass the most beautiful and even turned out, Well, it's very beautiful when the cake is tall.
Well-kneaded dough gave a lot of bubbles, but then they disappeared somewhere! I folded the dough 2 more times. Then I'll show you the pictures.
Kulich (paska) favorite

Do not look that the top is fried, baked at night, lay down, and now. By the way, I really enjoyed adding turmeric to the dough. This color came from a dessert spoon of turmeric for 500 g of flour (you can't get enough of that saffron, and not every saffron gives a beautiful color), and turmeric is super, by the way, I didn't smell the aroma of turmeric itself, the yeast ate the smell. And still turmeric promotes digestion: crazy: delicious cakes
Svetlenki
Quote: Loksa
I again repeated two Easter cakes, and made sure that the bread maker kneads the cake dough faster and better.

Oksana, what program did you mix on? Will you give an algorithm? You have Panasonic, if I'm not mistaken?
Loksa
Sveta, I just have a batch = 20 minutes, on dumplings!
eye
Anya, I bow for the recipe
This is just a miracle! I smelled it - an indescribable aroma! This is the first cake, where fillers (raisins, candied fruits) are not required for my taste, although I had never imagined cake without them). And here is soooo wonderful cake taste ... well, really because of boiled milk? so wonderful! untransferable ...
Sugar - 200 g per serving, I, smart girl, baked it double and it turned out 7 x 200 g and 4 x 100 g, just on a baking sheet.
Flour could have been 1-2 tablespoons more, but I was afraid, it was inconvenient to pack, it was all soggy, but baked perfectly.
Yes, I added cognac and turmeric to the recipe for color.
I baked in paper forms, I like them very much, after baking I hung up half, I did not notice the difference, they did not crumple, cooling while standing, and when punctured, yes, strong paper was creased, so next time I won’t be fooled.
After cooling, I smeared it with gelatinous glaze on powder with a little almond flavor.
A portion of the glaze was just enough for a double portion of cakes!
In a word, I am very, very happy! Thank you, Anechka, Irisha, everyone, everyone, everyone who shared their experience and delight !!!

Special thanks to Irina F for navigation, photos and advice! Everything turned out wonderful

Kulich (paska) favorite

Quote: Aprelevna
Pets think I'm a witch
it is not safe in Europe, neat there!

Irina F
Oh, Tanyush! What a fine fellow you said and did !!!
Let's wait for the photos with impatience and wait for the report on the taste sensations!
Oh, how you want to run and bake these wonderful pasta!
eye
Quote: Irina F
and wait for the taste report!
Yaa I didn't write? very, very, very tasty, and I'm not really sweet, but I would eat and eat it right ... the aroma ...
Kokoschka
How I want to try to bake!
eye, Tatyana, I saw in your favorite recipes!
eye
Lily, peki, do not hesitate, a wonderful recipe!
Kokoschka
Yes, now we will finish, and then I will bake, at the same time I want to try the icing on the gelatin!
eye
take powder instead of sugar
notglass
eye, Tanyusha, thank you for trusting the recipe, for such a warm review. Girls, dear, thank you all for your help and advice. I am very pleased and glad that the recipe did not disappoint expectations and brought joy and pleasure on the Bright holiday of Easter.
But my genius has no limits. Because only a truly talented person could break his arm, not just like on the first day of Easter nedkli, and now for almost two months my family will be on a harsh, stickless ration.
Thank you for such wonderful photo reports. Although they say: no matter how much sugar you say, it won't get sweeter. Here I look at the pictures and feel both aroma and taste. Thank you my dears. Happy and kindred Easter to everyone!

As for the flour. No matter how perfect any recipe is, we all have different flours. In any case, it needs to be regulated. When I bake on "French thing", Altai "Gran" flour is always just right, if Kazakhstan "Beles" or any other, I have to add a little flour.
eye
Anya, dictate the delivery address, not all have eaten!
notglass
Tanyawhat an awesome cut! Zeeeee!
eye
Anya, I always add turmeric, about 0.5 tsp, and in Easter cakes, and in pasci, and in a cottage cheese casserole)
I don’t feel the taste from it, but the color is positive, yes, I’m no longer beautiful without it)))
Your wonderful cake for my soul, I will always bake!
Get well soon, please!
Kokoschka
Quote: ok
take powder instead of sugar
Good




notglass, Get well!!!!!!!!
Painting
notglass, Anya, once again to you with great gratitude! This time the Easter cakes turned out to be just Divine. Such a fragrance emanates from them, unearthly!
Many thanks to you from our entire family.
I will lay out the cut tomorrow (but the grandchildren have already learned the smallest Easter cake).
eye
Quote: ok
Your wonderful cake for my soul, I will always bake!
notglass, Anya, I bow !!!
This is not cake, but a wonderful miracle ...
This year, I immediately baked a double portion already on Radonitsa, but it turned out that on Krasnaya Gorka, and they began to try it the day before, fresh))), however, it allowed to cool, yes))) Today it is the fourth day, the taste is wonderful, and on the day of baking he just melted ... in his mouth, of course)))
The dough jumped very actively, but then the dough came up and was reluctant to stand somehow, but it flooded in the oven, I never had "mushrooms" before)
I smeared it with glaze before baking (protein + brown sugar X2 + almond flavor), thanks to Galina Gala, based on the glaze from her kulich-klolmba. True, due to the active rise in the oven, everything crawled, but not critical, I really liked the combination of the taste of this cake with this icing. Yes, she decorated the top with almond petals.
If someone is looking for a recipe for their favorite Easter cake, I sincerely advise you to try this one.
For myself, I'll write: Tanya, remember! This is your favorite recipe !!!
Kokoschka
baked from Svetta, oily, everyone ate and served.
Then I baked it with pumpkin, and they came to an end.
now I want to bake this cake.
Only girls I have a question. Will Biol's forms work?
they are metal but about 3 mm thick. What do you think?

eye, the view of the cake is awesome !!!!
eye
Kokoschka, Lil, you haven't baked it yet ??? peki, of course !!!
If you like sweet, I increased the sugar to 200 g per serving, and since I baked it double, then the yeast increased by 5 g (fresh). Cognac and for the lock, and in the dough 2-3 tablespoons.
In terms of forms - as for me, there are no better paper ones, and the girls are delighted with metal, I baked it in paper ones, and when I got it out, it is very delicate, just like a sponge at hand, I think that if in metal, then cool it in pillows on the side. But I don't like fooling around)))
Happy Easter cakes!
Yes, today they are 6th day, delicious, not dried out, but we liked the fresh (in the first three days) more.
Kokoschka
eye, Tatyana, as he passed me by, ...
I'll try what I have. I also have paper and 1 glass form.
Tanya added 2-3 tablespoons directly to the dough?
eye
Kokoschka, Lily, even in stores, the remains of paper can be found, and even at a discount.
Yes, cognac right into the dough when kneading with the yolks.

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