Saffron cake with sour cream

[Scarecrow]

Scarecrow, Natasha, what do you think - in the large Nordic forms the cake will turn out?

The figured and relief forms are not quite for Easter cakes. How to arrange them later? Turn over? and the dome? He will not stand on it. But round with a hole in the center - you can really try. I baked yeast rolls in such forms. There is an Austrian reindling on the forum.

[Nata]

Nata, Thanks for the clarification! I will definitely try to bake this cake in a Bavarian muffin. I think it will look good there.

I made this cake in my Zodzhirushi today. It turned out great. True, in the heat of the moment I divided the recipe by 2, but it was necessary to 3. He almost got out of the bucket for a walk, it turned out a little mushroom.

I used the starter program first, and then I just set the basic white bread program. adding all the ingredients. Even the yeast was not dry. but fresh. In the overwhelming majority of ovens, there is simply no starter (dough) program, so the dough can be made manually, let it ferment, pour into a bucket, cover with flour and other ingredients. Next, let the car do the shamanism itself.

Natasha, the cake is incomparable, very, very tasty. : rose: I discovered saffron for myself, the cake is very fragrant, beautiful yellow.: rose: Half of the portion made one big cake and one small cake. But in the big one the roof fell through, and the small one was flat. Why might this be? I want to bake for Easter can not bake big
Natasha, do you think that raisins, candied fruits or dried apricots are better suited to this cake? and is it better to have a convection oven or top-bottom?

[Kirks]

Kirks,

The roof can collapse for two reasons - either it stalled, or it didn’t dry out the crust and the roof sagged / crumpled under its own weight. It's big, and the dough is just downy after baking. Therefore, I advise you to do it in medium-sized forms. Necessarily on convection. It evenly "dries" it from all sides, strengthening the crust. His flesh is painfully tender.

From fillers (in my opinion) either raisins (soaked in rum / cognac) and candied fruits or dried apricots (soaked in Cointreau / limoncello) and lemon zest.

either it stalled, or it didn’t dry the crust and the roof sagged / crumpled under its own weight.

And how to understand that it has been overridden? The last proofing was an hour, the Easter cakes rose well, the hats were beautiful. I put it in the oven, went up and after 15 minutes the roof fell through.

[Kirks]

Kirks,

Then it looks like it really stopped. Standing dough falls when baking instead of raising. That is, the fermentation peak passes. Don't be guided for a while, focus on the state of the test. The room temperature is high, the initial dough temperature is good - fermentation will proceed quickly. The workpiece must be placed in the oven when it has almost reached the peak fermentation state. Then in the oven it will still lift it and that's it: an even dome without cracks, no failure. This moment can only be determined by experience. Experienced housewives also miss. The dough should maintain elasticity and, with a slight pressure on the surface with the pad of the finger, straighten. If the gap persists, it will stand still and deflate in the oven. And one can also judge by the volume: it has increased by 2-2.5 times, even if it seems that not much time has passed - good, it's time to bake. Then it will stop. I prefer, to be honest, small gaps on the dome (this is when you are a little undershot until the right moment, being afraid to overexpose and then the dough rushes strongly from the inside in the oven, tearing the crust) than to stand.

Natasha, you also mentioned some Easter cake from Violett, I can't find it. Do not share a link?

[alena40]

alena40,
Easter cake Violetta. He's on the list of Easter cakes.Or you can score in the search. To give me links from the phone is a whole problem)) g

In, mastered:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52636.0

Thank you very much!!! Have you recovered already?

The husband does not have fever for the first day. I cough like a tuberculosis)))

you need to drink pine bud syrup !!!! Or young pine cones jam. My grandmother is a plasterer-painter, so she spent her whole life at construction sites and now she will have a little cold immediately bronchitis. She is saved only by this jam. 100 pieces of cones, 1.5 kg of sugar, 1 tbsp of water. boil the syrup, then bring it to a boil like jam three times.

[Scarecrow]

Scarecrow, I really love this cake

[Kirks]

Kirks,

Handsome men! How many kg of flour did you bake? I lost 2.6 kg yesterday)). But not beautifying yet. Although 2 have already been devoured))). Delicious...

[Scarecrow]

Scarecrow, by 1.3 kg per serving, they seem more solid in size in the photo. Mine have already taken a sample. This is my cake in taste and smell. I will also bake in the form of rolls later, without waiting for the holiday. Thank you 1000 times I want to try Violetta again, I think I will also like it.

Natasha, thank you very much, the cakes turned out to be very tasty, beautiful, in general, what you need, I will definitely still bake.

[TS06101964]

TS06101964,

Health, they are my favorites. I blinded this recipe for myself))). To sweet, to heavy ...

Here are mine.

Wow, haven't seen the recipe! And I thought that only I am so smart I bake saffron cakes.
Natasha, do you mix saffron in vodka? I have a recipe in 1 tbsp. l vodka dissolve the saffron powder. I don't know why this is, but I have been doing this for many years, and all the time I thought that it was necessary.
You have beautiful Easter cakes, I believe that they are very tasty. And I always knead mine in baked milk. Tomorrow I will bake mine.

[nila]

nila,

I've never seen real saffron powder. Always only with threads.
It is possible in vodka, why not. This is probably not so important. In boiling water, it also gives off color perfectly.

Gyyyy, and I've never seen saffron with threads, I have a powder. I buy from Azerbaijanis in our market. I thought he was always only in this form and sold. I read soak in vodka for a long time in the councils, I don't even remember where. And then these sellers spoke.

Nata, baked cakes today according to your recipe! It is very tasty, aromatic and airy !!! My daughter said: "Remember the recipe, these are the tastiest cakes I've ever eaten." Thank you very much, I will bake again tomorrow. Here's a cut:

Gyyyy, and I've never seen saffron with threads, I have a powder. I buy from Azerbaijanis in our market. I thought he was always only in this form and sold. I read soak in vodka for a long time in the councils, I don't even remember where. And then these sellers spoke.

Nellichka, this is a completely different saffron, Imeretian, it is sold as a fake of real saffron.
Imeretian saffron is a popular spice in Transcaucasia.

Unfortunately, marigolds are sometimes sold as counterfeit saffron, although they have nothing to do with it and cannot be substituted for it. Their coloring ability is noticeably weaker than that of turmeric and real saffron, the aroma of the spice brought over a thousand kilometers also leaves much to be desired, however, they also have the right to be considered a full-fledged and independent spice

Saffron is the stamen of the crocus flower.
In Zaporozhye, I met real saffron for sale in Amstor in the Kamis spice line, even on the market I saw Indian saffron in a bag of up to 10 strings, it was sooo expensive. Real saffron is different in color.
Imeretian not ground soaked, gives a weak color.

[nila]

nila,

Nelya, this is not real saffron. These are most likely marigolds.

How are we in sync ...

Ahhh! Didn't find fresh yeast !!! How much dry do you need per serving ??? Help !!! I really want to try Natusin Easter cake !!!!!

[alena40]

alena40,

I would take 3 tsp. dry.

Natasha, and if half a portion - and whole in HP? Nobody has tried your recipe like that?

[| Alexandra |]

| Alexandra |, I think it will come out. For 650 grams of flour, I mean. You need to convert the grams to 500.I myself baked in HP. I think I wrote here. But Zojirushi has a large two-mixer bucket and a starter / dough program. I made dough on it, threw in the rest and exhibited the usual program. Or send the dough manually, and then put everything into the HP bucket.

Yes, the dough is certainly not a problem manually. I have a Pan. 2501. I really want to try your cake, my tastes often coincide with you (your saury soup is my old love, etc.) By the way, I imagined you like that, but did not expect a little that you are also outwardly so cool with us ...

This is my Easter cake. One of 5 pieces per half serving. Highly. Delicious Easter cake. Airy and slightly grainy, like a cake. It can really be baked outside Easter, just like muffins. Thank you very much. Kneading in a bread maker. I put it in a bowl for proofing. It went up very well. After adding the raisins, she stirred it a little with a spoon and laid it out in the forms, since the dough was rather liquid. Forms filled in by a third. She defended it for almost 2 hours, but it never reached the top. Therefore, it turned out to be rather low. The taste is excellent. On Trinity I'll try to bake it again.

Oh, I inserted the wrong picture. This is the whole family. ,
and this is the main

Christ is risen! Dear members of the forum, I want to tell you how this year I baked Kulich never once saffron on sour cream for the fourth time. I found this recipe on the Crazy Bees forum, I got it first and since then I have not looked for other recipes. During this time, I started a special bowl of 15 liters, in which the dough for 2 norms is excellent. I do not put saffron because the family loves the traditional, familiar vanilla taste. This year my Easter cakes turned out to be excellent, as always. But with a small "but". For some reason, it took only 2 kg of flour for 2 norms of ingredients. I explain this by the fact that the sour cream was very thick. So, dear hostesses, always be careful and add a little flour. And I also add a little more yeast. Well, just to calm the soul. 5-10 grams in total. I am writing for myself, including - to remember next year))

Scarecrow! Thank you so much for the recipe, it turned out very tasty!
And a special thank you for learning how to work with saffron. I also have it "thread". Poured, as you taught, vodka. He stood for a night, now there is a beautiful chestnut infusion in a jar. An excellent natural dye turned out :-)

Good health, girls. I love this cake very much and bake it every year. I can do some more, but this one is a must. I love it when the cake is really sweet, like a cupcake)).

Oh, this is the same dough that I was always looking for, I used to bake it on 6 eggs, the pulp turned out to be white and quickly stale, and this is just what you need, yellow, heavy, wet. The only thing that scared me, I checked my readiness with a skewer, it was dry, but when I cut the hot cake, there was raw dough inside, I was upset, but by the morning they became dull, probably sour cream in the composition gives such a wet effect. Well, I'm also taming the gas oven for now, so the bottom burned a little, but still these are the best cakes that I have eaten !!!! Thank you very much !!!!

[Malevik]

Malevik,

This is not raw dough. This is not yet cooled and unripe dough. If you cut freshly baked white bread, the situation will be similar. And black - even more so. The crumb will stick to the knife. But if the dough does not remain on the skewer, everything will be OK as soon as it cools.

Good health to you!)))

Natasha, I baked your cake this year. It turned out very tasty, I liked it. And my peasants at work also really, really liked it (one employee even asked for a recipe). The child did not come and now I am having breakfast with Easter cakes.

Tikhoryushnitsy))). I really thought that no one baked, and then how many people showed up))).

We confessed to you that we baked.

Tikhoryushnitsy))).I really thought that no one baked, and then how many people showed up))).

I thought I had already reported: I also baked half a portion of cakes.

before decoration, and after that everything is already mixed

[Albina]

Albina,

Roofs were torn off - it was too short. Well, let. The main thing is to like the taste ...

[Nata]

Nata, I put the dough on dry yeast. Apparently not enough for such a rich dough. Therefore, after a three-hour wait for the rise (and they deliberately did not want to go up, yes + to everything and on liquid yeast they put on this day and they stubbornly did not want to rise. And I was almost in a panic. they had already poured into the oven, but did not grow to the desired size. Therefore, the roof tore apart. But I had a thick glaze and hid everything

And I baked from 1300, it turned out 6 pieces, very tasty, but I have dry yeast and, in my opinion, would rise more easily on fresh. I interfered in the KhP, baked in the oven. Thank you so much!

In general, of the three recipes, still "butter" and "sweet", the most delicious of course is Natashin, although I have it "never saffron".

Tikhoryushnitsy))). I really thought that no one baked, and then how many people showed up))).

I baked. And this is the most delicious cake.
I did half the ingredients, baked in a slow cooker. My husband and I did not even wait until it cooled down, and ate under the cover of night
Chuchelka, thank you so much for the yummy recipe !!

In general, of the three recipes, still "butter" and "sweet", the most delicious of course is Natashin, although I have it "never saffron".

I didn't have saffron myself. Well, this is not an obstacle!)))

For some reason I was sure. that it is, but has worn out on rice with saffron ...

ate under cover of night

Food under cover of night is the most delicious))). My husband, too, always bakes freshly baked late in the evening (I bake it in the morning, for breakfast). But I do not love. Not freshly baked bread, no Easter cakes. They must cool down and "ripen".

And I also love freshly baked. As I remember now, grandmother will take the bread out of the oven and I begin to cut circles around the bread. She swears, says that the bread needs to rest, and I want hot bread with sour cream. A good and tasty childhood was in the village in the summer.

good day
I'm going to bake cake for the first time in my life! I chose your recipe because the description is very similar to my favorite cake that my grandma baked .. There is a question. If I use Saf yeast, how much do you need for this recipe and how to add it to flour or dilute it just like you did with live yeast .. Please tell me

[Manilo nastya]

Manilo nastya,

In dry yeast, saf-moment is 3 tsp. Do all manipulations in the same way as with the living. Do not be afraid of them)).

Thank you

Thank you Very good, understandable recipe, baked well. I will expose the incision a little later.