Saffron cake with sour cream

From zhezh I'm duuuuura, in Myasoedovsky the proofing is long ..... I will have another oven ... but which one I won't say

I have guessed it. but I won't tell anyone

Saffron is crocus stamens !!!! Growing crocuses and harvesting saffron!

And not anyhow, but saffron crocus ...

I bought saffron in the Kamisovsky market and brought it from Dubai.

Scarecrow (Natasha)! thank you very much for the awesome recipes. I started baking pies only thanks to your instructions-recipes. today baked "cake has never been saffron on sour cream." WE WILL TRY ONLY FOR EASTER, BUT I am sure that it will be very tasty (all baked goods according to your recipes always turn out the same as you describe !!!). Thank you for such work and mastery lessons (this is just invaluable help for me).

Well, let it not be saffron. I have the same. I drank saffron, such a tincture was vigorous, but the cakes had no color ...

Did they look beautiful?

And be sure to bake pies. This ... This is the philosophy of everyday life ...

I'm baking now. During the proofing, it was underexposed, so the roofs were torn to them by malia. But they climbed very high. The smells are incredible. Tomorrow I will bake saffron and dried apricots.

I drank saffron, such a tincture was vigorous, but the cakes had no color ...

I wonder why this is so? Depends on saffron ? Nat, what if you make a saffron alcohol? Have you tried it? Or does it matter?

Natul, how much do you fill out the forms with dough, by 1/3 or 1/2? I noticed that if I fill it by 1/3, the cakes come out more airy ... well, at least for me ...

My dough took off today like a jet and also quickly dropped in just 35 minutes ... Shaw was that ?? Is the yeast thermonuclear? And I just got ready to leave for 40 minutes, I expected that the dough would stand for at least 1.5 hours, and she ... Yeast from the freezer ...

Yeah, it depends on saffron. I've come across this. Even the mixture of eggs, tincture, sour cream, and sugar was not yellow. Well, okay, not scary.

The opara also matured in 40 minutes yesterday. This means the optimal temperature of the milk. The mixture did not need to be warmed up, etc. Active work began immediately.

I will slow down on this recipe ... yesterday's purchase of turmeric will remain forever: the bag was not sealed to the end, so only at the checkout I found out that I was all from head to toe + the bag was strewn with this yellow powder ...
The turmeric was from Aidigo LLC - shame on them from me. Be careful when buying spices from this and other manufacturers.

[Scarecrow]

Yeah, it depends on saffron. I've come across this. Even the mixture of eggs, tincture, sour cream, and sugar was not yellow. Well, okay, not scary.

Scarecrow, I have the same garbage today, and the infusion was already burgundy, the glass in which the saffron was soaked was stained tightly (it is not washed by anything), and the dough is nope ... well, if only absolutely crumbs ... last year's saffron ... expired what is it? Well ... with him with a cloak with saffron ...

P.S.Easter cakes are already being baked, we are waiting ... I was heroic today, kneading the dough by hand for about 40 minutes ... I thought I would die ... no, I survived ...

Girls. Help!!! Now I'm going to knead the dough and they just brought me turmeric. She is chalked. And how much should you put in the dough and should you soak it ???

Turmeric is always ground. This is not saffron (although there are ground saffron). You do not need to soak turmeric, pour in a teaspoon maximum. Because it is a spice and then it will start to give a smack. And so only the color.

Scarecrow, thank you so much for your promptness and huge help !!! I am reporting that I poured it in, now I will wait to see what will come of everything.

Girls, dear, please tell me why the dough stands still and gurgles for itself and does not rise

Chuchelka, Thank you very much for this recipe! I have been looking for a suitable recipe on the forum for a long time, finally settled on this! I did everything in stages, only I did not find the saffron, the Easter cakes rose well, the roof did not crack. Considering that I have never baked cakes before, for the first time and not lumpy. In general, I am very glad! Thank you!

Nelya, is the yeast fresh? Sugar put in a dough ??

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Mine are also ready: I ​​did it on 1/2, it turned out 4 pieces. in heat-resistant paper forms. The whole process behaved perfectly, the dough was put on the battery, but it slowed down in the proofing forms, but nothing, three pieces. grew up to the edges of the mold when baking, one did not hold out. And they cracked ..., did not splash. This question doesn’t bother me: cracked, not cracked. The main thing is to be tasty. We'll find out the taste tomorrow. Hell with class. additives: raisins, candied fruits, nuts. I chose the recipe because of the simplicity of execution. Thank you!!

Girls, dear, please tell me why the dough stands still and gurgles for itself and does not rise

Maybe it turned out a little watery? Therefore, he does not manage to rise, although he wanders (gurgles).

I put everything, both sugar and yeast ... though one pack didn’t have enough yeast, I took it from the one that had been in the refrigerator for several days (most likely they let it down) ... in short, I threw everything away, I didn’t necessarily risk the cakes I'll bake, they really interested me very much, but today I can't master it, I'm very tired

Little scarecrow, dear, for now I came to talk about Easter cakes and, in particular, about Saffron on sour cream, and I’ll bring pictures to the chase. My babies are still baking.

Several girls called today, and the most amazing thing is my sister. So, everyone baked according to different recipes, and no one wanted to rise the dough. They baked the day before yesterday and yesterday. My sister is especially upset.

What I have: The first visit was Vienna, the second was Saffron with sour cream. To say that the dough did not want to grow is to say nothing. Now I put Saffron in the oven, then they grew in tins for almost 3 hours, and from Vienna a little 2.5. I think, maybe according to the lunar calendar there is something that sho? ...

After the dough did not want to grow, the Viennese grew a drop in the oven, and the Saffron ones simply monstrously increased in growth.

I was generous with the saffron Camis (red gold is putting it mildly), I thought it was such an expensive pleasure that I was reluctant to fly with color and aroma. So, in half of the portion I put half of that pinch in the box (exactly the same as in the photo at the beginning of the topic). The color and flavor are great!

I kneaded both doughs with my hands, Vienna for 1 hour, and Saffron Pizza in Panas + 45 minutes with my hands. The saffron was liquid, and at the end of the "beating" it was already tight, barely kneaded raisins.
The most interesting thing is that I suddenly ran out of flour, and it turned out to be gram in gram as needed for kneading, there was no more raisins for the "pruning" of raisins, and I was worried that the raisins would not crawl out of the pasque.

We don't have Admin, so I soaked the raisins in cognac. What I didn’t drink raisins, I finished. Tasty, and slightly cheered up.

I'm going to get the pies, and I'll be back soon with my first impressions.

PS: Girls, the smell of saffron is impossible to replace or describe in words! Turmeric is not something that was not nearby - these are fundamentally different products, like watermelon and bacon.

Well, what can you do, if the acrome turmeric is no niche. About half a year ago I saw saffron in Ashan, I thought, why would I want it, here they are. My Easter cakes are also fragrant and yellow, like chicken eggs.

[Tatiasha]

Tatiasha , we also have it never and nowhere. I bought it by chance. It happens every few years, more often it doesn't.

She took out Easter cakes. I was not prepared for the fact that they are SO softest! No, well, of course, when I was kneading and pulling the dough, at the end of the kneading it was all fibrous, and flowed like a waterfall, did not break. I was glad that one hundred percent of the structure will be fibrous, and the dough is soft.

And then I carefully take out the first Easter cake, and it flattened itself in my hand. I ran him on a terry towel, so he flattened on the other side into the plank. I thought to put it on the knitting needle, as the knitting needle passes through oil! She ran for a soft pillow, and laid him down. I got the second one, the same air story. In short, I fired up the oven, I'll take care of it so that the crust can become firmer on the sides.

She pinched off a piece from the wounded man. The saffron aroma is very pronounced, the dough is torn with threads, sweet and chic.

Okay, while I run, I'll take a look at the hardness of the crust.

And my boom. forms will remain, until use, the upper crust is tough, but now it is packed in an Ashanovsky bag, so it softens by morning. I baked for 50 minutes, the skewer was dry and clean.
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So they cut it up and took a sample. The structure is fibrous and dry, I have never had such cakes ...

[at]

And here is my saffron on sour cream (one of the three, this is the smallest one) I beg your pardon that no makeupat, well, they convincingly asked me not to smear anything, well, they don't like all sorts of smears:



A piece:



Today my Easter cakes are the third day, soft to the point of impossibility! As if just baked! Donechka eats and melts, these cakes have sunk into her soul since last year ...

P.S.The dough this time turned like crazy! There were no troubles in the cooking process, everything went like butter!

Scarecrow !!!

[Qween]

I am generous with Kamis saffron

Qween
Respect! And I'm greedy ... I regretted the denyushka on "Camis". I used the old one, but it didn’t give a fig, although a subtle aroma is still present ...

We don't have Admin, so I soaked the raisins in cognac. What I didn’t drink raisins, I finished. Tasty, and slightly cheered up.

I also put raisins into the cognac plant. For the night. Nekhai think it will swim. By the morning, as usual, I had drunk.

What I didn’t drink raisins, I finished.

My mother finished drinking raisins. Usually the husband works as a drinker, but he was at work, it's his own fault.

And here are my saffron cakes with sour cream. It is CAFFRANE kamisovskie.

[Natasha]

Natasha, thanks for the recipe. Delicious.

[Crochet]

You are incredibly good!

Crochetwhat an ideal top, I'm out!

I made saffron with sour cream and saffron with dried apricots. Delicious. The ones that I took with the dried apricots kamisovsky saffron. And the color gave and the smack. But on the Iranian saffron sour cream did not show itself at all.

Happy Easter everyone. And my husband has DR today ...

Natul, do you accept the report without photos?
I thought, I thought, bake it, not bake it .... I climbed into the closet - if there was still saffron left (I took Kamisovsky in the metro, and there were several packs in a package) - I bake, no - I bake another. Saffron stayed. I kneaded it for half a portion (cakes - only with baked milk), additives - dried apricots in cognac and a handful of walnuts (well, they asked me to go to saffron ...). The dough is amazing, the aroma is stunning. It was a little underexposed on proofing, the domes with cracks turned out. Very tasty . Delicate, neeeeeeee, fluffy, fragrant

THANK YOU!!!!!!!

PS I congratulate your husband on the day of jam !!!!

[lina]

So they cut it up and took a sample. The structure is fibrous and dry, I have never had such cakes ...

Well, what can you do, taste and color. I love muffin-like cakes, but you are dry ... So keep looking for that "your" one.

lina

So I immediately wrote - it is muffin-like. Yeast cakes are baked very similarly. I also love the one with dried apricots very much. It is clearly citrusy (due to the zest).

Natasha, I looked at that one - but the muscovado was over, and on Saturday morning to go to the other end of the city - noooooooo.Well, since these are not cakes for my taste, but muffins - I will change the shape and bake after buying muscovado and a new batch of saffron - both this and that. By the way, I haven't come across a delicious yeast cake before. So for home use, I'll rename them to "saffron muffins", Mona?

[several packs per package]

saffron still remained (I took Kamisovsky in the metro, and in the same place several packs per package)

ruler
And I have not seen Kamisovsky saffron in a package consisting of several packs ... We only have this:

[Innulya]

Innulya
Sorry, kotani saffron, like this

And in the metro (at least in ours) everything is packed in several pieces. That is, I cannot buy one pack of saffron-vanilla-baking powder, only 5 at a time (there are two mills).

Threat I have one cake left at home (the extra one remained in the division). In paper form, on top of a thick chloy protein glaze. Smells! She promised to give it to the most voracious kulich-eaters, who have nothing left - they ate it! brought it to work, put it in the closet. Now my closet smells like saffron cake

[ruler]

ruler
Oh, I haven't seen anything like this here ... I'll have to take a closer look ... Is it the same as the Kamisovsky one in stamens? Although judging by the photo, yes ...

[Scarecrow]

I decided to practice in Easter cakes during Easter week. I chose the recipe for a long time, stopped at this. I thought it would be "never saffron on sour cream", but a miracle happened - in my favorite shop there was still saffron, so the cake will be saffron. Rather, it will not be, but already is. Fresh out of the oven, so I'll try and take pictures tomorrow.
Scarecrow , thanks for the recipe, the aroma is magical, I think that the cake will like it.

[Scarecrow]

Scarecrow, another huge THANKS
Kulich turned out very, very wonderful. No wonder I kneaded the dough for forty minutes yesterday, the work was not in vain. I only regret that I did half the portion.
Here is such a handsome man came out (even two of them)


And the cutter:

What cuts, what crumb structure !!!

[Scarecrow]

Less than a hundred years have passed since I came ...

Scarecrow, thanks a lot for the recipe! I really liked it .

I brought photos of saffron cakes honestly. There should also be photos like mine (for clarity). It would be possible to take a picture only of the cut, but I decided to take a picture as it is:



I will describe some moments in more detail to refresh my memory, and the next year everything went perfectly - and it will be so.

The most uniform in color are in the old forms, my favorites. The lightest in the form of their stainless steel - I will not bake in it anymore, and I have already given it away.
In one, the tallest one, the dome was reddened, but not burnt - I baked it to make the crust denser.

Putting the dough into molds does not need 1/3, but 1/4 or even less.

The crust structure is absolutely extraordinary! As I put the dough in the mold, so the dough was pulled up by the fibers. Unfortunately the photo does not convey what I mean. It resembles vertical fibers, like cotton wool, this is how they can be seen. And all are intact, like threads, without breaks. It's impossible to stop looking at it directly.
But, a photo, I’ll still attach it, it’s not for nothing that I took a photo. This is from a very close distance:



The crumb inside is as chic as the crust. Very fibrous, all fibers are also vertical. And the photo also failed to convey this to the end:



A very important point:
While cooling down on the pillow, the Easter cakes still crumpled, as if squeezing a bunch of cotton wool. This is not striking, but in terms of volume, each cake has lost at least 1.5 cm, I believe that this is a lot, and the fibrillation from this decreases. Therefore, a possible way out is to bake in paper forms so as not to reach and lay sideways on the pillows. And it is not possible to cool the cakes while standing, since then they flatten from top to bottom. Well, sooo delicate dough ...

Very fragrant, tasty, moist cakes turned out. On the fourth day, unfortunately, the remaining cake became abruptly dry.It did not become stale, but simply became a dry crumb, and for some reason, after I ate a piece, a very strong heartburn appeared. Possible reason - there was no fat sour cream, baked by 10% and + a teaspoon with a heap of homemade cream. In short, I have something to think about.

I don’t understand in any way the secret of this dough ... I baked cakes with sour cream, and baked cakes with saffron, but there was no such or similar cake. Maybe due to the fact that there are few eggs, and then only yolks? ...

I really hope that the moderator will not clean up my posts, otherwise I haven’t written anything on paper, and now I have absolutely no time to consolidate the result.

PS: I want to bake one cake in HP. It's very interesting how it will turn out.

I want to add that I made saffron tincture in different ways, and the best option in my opinion is if you pour a pinch of saffron with 0.5 tablespoon of water and put it in the microwave for 30 seconds at the highest power. Then let it cool and steep.
The proportions indicated are as I did in this recipe for half a serving.

[Scarecrow]

Scarecrow, I am with the next report.

Honestly, I do not understand why the topic says that this cake looks like a cupcake. I seem to know what a cupcake is ...
But, according to this recipe, I get the most fibrous, juicy, fluffy Easter cake, which does not in the least look like a cake.

Here's a fresh cut:





No recipe has given such fibers and juiciness of the crumb.

Yesterday I baked 1/4 portions, fat sour cream, baked milk.

Again, the dough was at first thin, and at the end of the process it was tight, barely mixed in raisins.

I'll write more now ...
There is something to discuss.

I was addicted to yeast cakes at one time. They are like that. They are not free-flowing like ordinary muffins on a baking powder, they are more fibrous ... That's where I have such impressions, probably, because if you think about it - this is also a yeast cake in terms of the set of ingredients, the amount of sugar and butter.

Your cakes have gorgeous flesh! Simply gorgeous!

I think the secret of the dough is the absence of eggs. For such a quantity of products, only 4 yolks are not enough. For some reason, I don't like eggs in baked goods (only if boiled and chopped in the filling). They give me the wrong taste, they break the structure of the dough and lead to rapid staleness. Because the process of staling is not drying out, as many mistakenly think. Staling is a change in the structure of a protein over time, under the influence of various factors. For example, festive pancakes, for which all the recipes are almost with dozens of eggs, I never make. I always make my pancakes, where there is 1 egg for a whole bowl of dough.

[Scarecrow]

I was addicted to yeast cakes at one time. They are like that. They are not free-flowing like ordinary muffins on a baking powder, they are more fibrous ... That's where I have such impressions, probably, because if you think about it - this is also a yeast cake in terms of the set of ingredients, the amount of sugar and butter.

Your cakes have gorgeous flesh! Simply gorgeous!

Scarecrow, thanks for the assessment of my work. From the gorgeous pulp, I myself am in complete loss! The most fibrous fibers (oil oil) are obtained, I would say.

Yeast muffins also baked, but this is they and this "Earth and Sky" cake. This, you see, is like borsch from different housewives.

So:
The question of the monstrous softness of the freshly baked Easter cake remains open. I don't know what to compare its weightlessness with ...

1/4 portion was baked in a three-liter cauldron.
This is how it was before baking:



After baking, it rose a little more. There are no pictures, because I did not expect that the cake would flatten so much after cooling down.
That's 2 hours after baking. Pay attention (in the first photo) to how the cake is wrinkled below:





After the final cooling of the cake, under its own weight, the donkey sank even more.
It is unambiguously clear that I will no longer bake in a wide form, because then it is impossible to cool on the side at all. And at this stage, I can only choose its flattening - on the sides or from top to bottom.

The next batch I want to bake all the same in tall narrow forms, but I will cover it with paper, then I will pull it out and cool it on my side on a pillow.

Scarecrow and Crochet, girls, inject, as you have with cooling Easter cake according to this recipe. From the pictures I don't see him crumpled the way I did, well, except that in the pictures in the first post, the roofs are crumpled ...

[Qween]

Girls, I also wanted to join the conversation. And yesterday I baked these wonderful Easter cakes again (Natasha, thanks). And what I want to say. I bake half a portion, and for some reason I don't have the softness and creasing of the cake when shaking out of the molds. Maybe the whole point is that I bake in small tins? My Easter cakes are tanned, shaken out at a time. I bake in glass and tin. I lubricate with a non-stick mixture. but I don't have the juiciness of the crumb. Again, I think, from the fact that they are small. We must try to bake a big cake.
Qween, thanks for the tip about saffron. I just diluted it in water. And she did not let it brew. Maybe this color and taste was not.

[For some reason, I do not have softness and creasing of the cake when shaking out of the forms]

I bake half a portion, and For some reason, I do not have softness and creasing of the cake when shaking out of the forms.

Olga
And I don't have ... soft, tender, yes, but so that downy ones are straight, nope ... I bake a full portion ...

Girls, I baked this cake in different shapes, this does not affect its softness, juiciness and structure. Above, I gave pictures of Easter cakes, about which I wrote even earlier, so there is the smallest, narrowest mold somewhere a little larger than a glass.

I think that it would not be impudent on my part to say that I am an experienced cake baker, but then I was simply stunned. While looking for a way out.
I will definitely not bake a dough from 325 grams of flour in a 3 liter wide form. It is, of course, cool to get a huge Easter cake from two glasses of flour, but it is unrealistic to cool it without loss in volume. While aiming at classic Easter cake, narrower, longer forms.

This big baked 50 minutes at a lower temperature, I thought that at least the crust would be harder, but it turned out just like the first time.

The roof in the first photo is crumpled only at one (fell out of the mold lying on its side onto a cutting board). Then she shook it out on the pillow. Moreover, they are almost hot! That is, they keep the shape, the more they do not fall off and do not flatten when cooling in the shape.

I have convection in my oven. It dries out the crust. So at the end you need to keep it at a moderate temperature for a while to dry the sides. The fact is that the cakes have a hard and crispy crust from eggs, and we have very few of them in the dough, so it is necessary to "strengthen" it simply by drying it. In addition, my molds are Teflon. They are tiny. Maybe it still affects?

[Scarecrow]

Oh convection! Exactly, it just gives a crust, but in my current oven there is no convection. Of course, I strengthened the crust by drying, but without convection. It turns out only the color is darker, but there is no strength.

... well, except that in the pictures in the first post, the roofs are crumpled ...

Scarecrow, I apologize for the inaccuracy in the wording.

Happy Victory Day. Natasha, I am grateful for the cake recipe, the most delicious and awesome recipe. Everything worked out great. And after two weeks they have not turned into crackers - !!! Now I will bake cakes according to your recipe, thank you very much!

I ran for a minute to fill up the topic with a report.

The cake that I baked on May 8 has not yet been eaten. This is planned by me in order to trace his condition, and I will try to last another 3-4 days. I store it in a plastic bag on a paper towel.

The cake is now soft and delicious. It can not be called neither dry nor stale, and it will not work to guess that he is already the eighth day. The crust is soft, as it was on the second day, and the crumb was at first juicy, as if saturated with something, and from the fourth day it was just soft.

Difference from the first batch of Easter cakes:
1. Inferno in a more spacious form.
2. Baked milk.
3. Slightly less saffron (the color is still bright, and the aroma is slightly weaker).
4. The main batch (from dough + everything else) was done by Panas. Mode "Basic, Dough" + 20 minutes did not open the lid.
6. Sour cream 20%, not 10% + 1. h. l. homemade cream.

And a few words about convection:
Now I think that the softness of the crust does not depend on it, after all, I bake the dough in my oven without eggs at all, and the crust turns out to be strong, and the finished product keeps its shape ...

Saffron cake is awesome! For me personally - the most delicious!

[Scarecrow]

Scarecrow, a quarter of Easter cake stood for two weeks and plus one day. I kept it in a bag on a shelf at room temperature.
I would never say that the cake was 2 weeks old when we finished it! Soft, not dry, very aromatic!

I read on my head .... Well, I don't care that before Easter, as before the moon ... I'll bake!