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Kulich with Myasoedovskaya in the oven (master class) (page 22)

Ana-stasy
Zest thanks for the recipe!
Here she brought a report with a cake: I baked a lot, but they took everything apart and we were left alone

Kulich with Myasoedovskaya in the oven (master class)
Albina
Clear and sunny on Bright Easter!
Krashenki red, songs and dances.
The light in my soul is like a bright candle.
And cakes are already waiting on the table.
Let it spread throughout the world: Risen!
We will always be together with hope.
With faith in love, in the golden years.
Together. Today. Now. Forever and ever.

THANKS, Zest, for a wonderful recipe. Easter cakes are just a TALE
Lozja
Albina, although I am not a Zest, but I am very glad that everything worked out for you, I honestly worried about your dough, which you left for the whole day. For some reason, all of them gave you advice on the dough, even though it was about the test. I am glad that the Easter cakes were a success, despite the very long proofing.
Happy Holidays!
Albina
Thank you, Lozja... It's very nice when there is support. I was also afraid that the dough would end. Kulichi steamed for more than 4 hours. In general, I liked the work itself on creating this test. Of course, the Kenwood machine was of great help to me (I have not tested it for such a voluminous work). It's a pity that I can't take a picture, but they are quickly eaten (they have already eaten a couple)
matroskin_kot
Albina, well done!
Svetlanaur
All Happy Easter! Christ is risen!
Here are my beads! Thanks again to Zest! Family and relatives are delighted!
Kulich with Myasoedovskaya in the oven (master class)

Kulich with Myasoedovskaya in the oven (master class)

Kulich with Myasoedovskaya in the oven (master class)
Albina
Quote: matroskin_kot

Albina, well done!
matroskin_kot, thanks for the support
Gerda1
And I and I baked this cake ...
Dough stood the night .. iiiii everything is like in a master class, like pa-written ... And the dough rose and fell slightly after 10-12 hours and further in the text.
Did a double dose
After the last kneading of brains, I didn’t have enough to finish reading, so they still took two hours in a saucepan, grew 2 times, and only after that I finished reading it ... I trudged off to puff in the shapes ... Then I baked them for a long time, the middle was not baked ...
The cakes are delicious, delicate in taste and weak ... but plump ... actually, as promised

But ... I liked the Columbo more even though it is more time-consuming ..

Thanks for the recipe, my laziness will triumph over me, so next. I will repeat it for a year
Tyana
I CONGRATULATE YOU ON THE LIGHT EASTER CHRIST! CHRIST IS RISEN! CHRIST IS RISEN! CHRIST IS RISEN!!!!
For the first time I came to you before the holiday, in search of the best recipe for pasque, and one friend advised this particular recipe. So, I got an excellent cake for the pastry, for which many thanks! Since we ate it pretty quickly, I decided to urgently repeat it, but ... after 9 hours of fermentation of the dough, it did not rise, although it was bubbling. Tell me what to do ??? What could be the mistake? HELP!!!
Albina
Tyana, wait a little more, because 12 hours are given for dough according to the orientation. If you have time, then look after and determine the condition. Always in the recipe the time is given roughly, so you need to monitor the condition of your product. After all, a lot also depends on temperature, yeast, etc., etc.
Tyana
Thank you, Albinochka for the answer. Time has passed and I did not dare to hold the dough for more than 12 hours. So nothing has risen, although it is bubbling. I mixed in the remaining flour, in the hope that it might now rise, but exactly an hour has passed and no way .... A little swollen, quite a bit and that's it .... I don't even know if it's worth continuing to mess with it or throw it away right away
I thought I could make a roll with poppy seeds instead of Easter cake, but hope disappears for success in the end
SAVE-HELP
Lyulek
Have you checked the yeast beforehand? Maybe it's yeast?
Tyana
Yeast is the same, from the same pack, just lay in the freezer for 24 hours
Tyana
so what to do girls?
Qween
Tyana, is it possible to put a bowl of dough in the sink with hot water? If there is, then put it on, after about 20 minutes everything will be clear about whether the dough will rise or not.

In any case, do not throw away the dough. Can make rolls or open cakes with cottage cheese. In any case, cottage cheese will make the finished dough soft, even if it does not rise.
Tyana
I got a reply later, thanks for your understanding
I report: it didn’t fit, but it was a little swollen, I took a chance and combined the prepared raisins, the dough is really very sticky, I put it for proofing in pasta molds, I think with horror what will happen
If you make a roll, then you need to add flour, since it sticks to your hands too much, won't the roll be hard because of this?

Tyana
I do not know who will finish off whom, but I will not give up on mine - I will bake it anyway! If it doesn't work out - I'll start with crackers!
Qween
It's strange that the dough is sticky. It shouldn't be sticky, even if it's very soft. Perhaps you got such a torment.

I advise you to cut the dough for rolls not with flour, but grease the table with vegetable oil, and grease your hands with vegetable oil too. Then the finished product will not be clogged with flour. And if the dough "floats", then when you make the rolls, do not put them at a distance from each other, otherwise they will blur. Place either in bread tins, or close to each other, so that they grow not in width, but in height. Of course, the rolls will stick together on the sides of each other, but then you will break them into separate ones.
_Milana_
Quote: Tiana

Yeast is the same, from the same pack, just lay in the freezer for 24 hours
The yeast should not be stored in the freezer, as it partially loses its properties after freezing.
Albina
Quote: _Milana_

The yeast should not be stored in the freezer, as it partially loses its properties after freezing.
I say from personal experience that I take the yeast out of the freezer and break it off as much as necessary and put the dough. Everything is fine Here this cake was also baking on them (though I had to leave for work and after work I had already mixed raisins and candied fruits. I had to keep it for more than 4 hours in proofing. But the dough increased even a little more than twice. Then I turned on the baking.
You should not rush with this dough, because it contains a lot of baking, and also raisins, it can also delay the rise of the dough. In any case, my advice is: DO NOT HURRY And since it has already bubbled up and raised the dough, I think that the dough should also fit
GOOD LUCK, Tyana, don't give up and you will succeed
Tyana
Thanks for your concern, girls!
So, let it stand a little longer on the proofer?
Qween
This year it took me 2 hours to split the dough, and the dough did not grow much, but in the oven it began to grow (not according to this recipe). You should not be in a hurry with proving the cakes.
Tyana
Ok, I'll wait, hope dies last!
In any case, I do not despair, I know that the recipe is magic
I will buy fresh yeast and conjure it up again - I will win it anyway!

Olia
The yeast should not be stored in the freezer, as it partially loses its properties after freezing.
and in our market they sell from the freezer, here.
Tyana
Kulich with Myasoedovskaya in the oven (master class)
Here's a report on the face! The transformation of Easter cake into Tula gingerbread is complete!
With a fright, I placed the dough in the cake pan, and then decorated it
The taste is certainly not as tasty as expected, but nothing, then not hard!
And all thanks to YOU ​​!!!!
THANKS A LOT!!!
What would I do without you
LLika
Quote: _Milana_

The yeast should not be stored in the freezer, as it partially loses its properties after freezing.
Here I do not agree with you. When I buy a 100 g pack of yeast, I always divide it into 9 parts and put it in the freezer in its original packaging. There is one inconvenience, they freeze to the piece of paper and then tear off along with it, and if you pack each piece in cling film, then the option is safe. I bake bread and wheat on frozen yeast, and add them to rye, and knead the dough for buns in KhP on them. There have never been dough punctures due to frozen yeast.
But for Easter cakes I always take fresh ones and do not ice them.

P.S. While I was writing I remembered, I read somewhere earlier, maybe on our forum, if yeast is stored in the refrigerator, it gets weathered and live fungi die on this weathered layer.
sedw
I usually buy more than one pack of 100 grams. yeast and do this: I divide 15-20 grams into pieces, lay them out on foil and send them to the freezer, as soon as they grab, I transfer them to plastic boxes with lids. They do not freeze among themselves - it is very convenient for me))) and I have never been let down)))
Aspirinka
Dear Zest, thank you so much for this amazing Easter cake recipe. Finally I got a cake with the right taste! THANK YOU!!!
Lozja
And tomorrow I will bake Myasoedovsky again! For the memorial week.
Others do not even try to try. This one suits us 100%, and even more.
And I'm really happy and can't wait, I like this business - to bake cakes.
Tyana
Yes, girls, such a magical recipe, lovely!
I will also bake tomorrow, too, I have already bought the yeast
Ksuwechka
Here are my Easter cakes this year according to this recipe. They taste great.
These are after the consecration. In general, this year I baked about 150 of them. different sizes - it was hard to knead by hand, but I did it and I'm proud of myself.
Thank you for the wonderful recipe and very detailed master class !!!!

Kulich with Myasoedovskaya in the oven (master class)
Lozja
Quote: Ksuwechka

Here are my Easter cakes this year according to this recipe. They taste great.
These are after the consecration. In general, this year I baked about 150 of them. different sizes - it was hard to knead by hand, but I did it and I'm proud of myself.
Thank you for the wonderful recipe and very detailed master class !!!!

How much, how much? At a time?
Tyana
Quote: Ksuwechka

Here are my Easter cakes this year according to this recipe. They taste great.
These are after the consecration. In general, this year I baked about 150 of them. R

Fig, behold!
RECORDSMAN !!!!
So that your hands do not hurt !!!
Kisena
Quote: Ksuwechka

I baked them about 150 pieces.
/ quote]

Svetlanaur
The recipe is just a bomb! Kuma said that the goddaughter was shocked by this taste and aroma, she said before she could blink an eye, the cake was devoured! I have been looking for such a taste for a long time, it is the taste of real Easter cake, and not just muffins, the last time I ate such a cake, when my grandmother baked! Since then I have been in search. And finally I found it! Now, every year I will only bake these cakes, thanks to Zest!
Ksuwechka
No, not at once, my hands fell off. This is three days - from Thursday to Saturday (well, not counting the trial before baking). But now I know exactly how to adapt it for myself, that is, for my kitchen, oven, molds, etc.
My husband saw how I was tormented, kneading by hand - by the way, when he was not at work, he helped me a lot in this process - and having tried it with his own hand, he promised to buy a dough mixer.
Ksuwechka
By the way, tomorrow I will make 2 servings again, many still want such yummy.
Cvetaal
I liked these cakes very much, Zest, thank you very much

Kulich with Myasoedovskaya in the oven (master class)
Kisena
Zest, tremendous thanks for the recipe! Baked this year according to several recipes, but this one turned out to be the best according to reviews both at work and at home Here is a small report
Kulich with Myasoedovskaya in the oven (master class)
koziv
Huge THANKS for this recipe I want to say !!!!!!!! This is the most delicious and fragrant Easter cake I've ever tasted !!!!!!!!!!!!!!! Now this cake will become a must on the Easter table !!!!!!!! I counted the recipe for 750 g of flour. I tried to knead the dough in HP - the result was zero. I made the main part of the kneading with an ordinary mixer with spiral mixers for dough - the dough turned from thin to yeast dough with threads and developed gluten. I mixed it with my hands, I was afraid to burn the mixer. It was then that the dough became simply magical, it almost ceased to stick to the hands. Pasochki rose and baked just wonderful !!!!! The whole family is delighted !!!!!!!!!!!!!!!!!!!!
meatball
And I brought a big thank you for the wonderful cake recipe! I have been baking this recipe for the second year, the cake is magical! Zest, your temperature regime for baking in e-mail was very useful. oven. Everything is as scheduled and the result is excellent. Now I bake this way.
Elka_guc
Many thanks to Izuminka and everyone for the experience
which you all share. I've been baking a recipe for the second year. This year at Easter
a full serving, for 2/3 Radunitsa. But I made small changes when I baked on Radunitsa. I ground the yolks with half the sugar norm.I dissolved the second half of the sugar in milk (as in the katyac colomba recipe) and added an ampoule of glucose 40% -20ml during the last kneading. Conclusion - in the oven the Easter eggs have grown taller and the crumb is much wetter. Maybe my experience will be useful to someone.
Albina
And on my balcony there are 2 more Easter cakes (At night we had -10 on the street, and today all day -5, so I have a balcony instead of a refrigerator) The Easter cakes are tastier only became
Yesterday one man told me that they had a whole batch of cakes stuck by chance (the cooks baked for them) They lay for a whole year and the temperature generally jumped (because somewhere near the stove they lay, and the stove was heated from time to time We got it today, we thought that They had a kirdyk. They lay there for a whole year. They were cut open, and they seemed to be baked yesterday. He asks me: what are the cakes baked from like that. I tell him with a prayer and a long kneading, etc., etc.
Tyana
Good for you, we have +26 today, not a single cake remained - we ate everything !!! Vkusnotischaaaa !!!
cake machine
Quote: Elka_guc

and added an ampoule of glucose 40% -20ml during the last batch. Conclusion - in the oven the Easter eggs have grown taller and the crumb is much wetter. Maybe my experience will be useful to someone.
Tell me why glucose? What does it give to the test? I've never heard of it. Well, I also want the Easter cakes to grow twice in the oven and the crumb is more moist. I have been baking for the second year. Easter cakes are delicious. But for some reason, the first tab in the oven turns out as it should. And the second, the dome falls off and that's it. What I didn’t do ...
Qween
cake machine, when you put the dough in the molds, then at the same time the first batch and the second? You just bake the second one later?
cake machine
Quote: Qween

cake machine, when you put the dough in the molds, then at the same time the first batch and the second? You just bake the second one later?
Well yes. The second one a little later. Everything does not fit. First I put what came up in small forms. All hockey turns out. Then I wait when it comes up in higher forms. I put it in the oven-top, or it falls right into a dimple, or it becomes even. And you want it with a dome ...
Giraffe
It's just that they are already slightly overstaying.
Qween
I think the reason is that the second batch is standing still. Put in the molds not "a little later", but much later. When you put the dough of the first batch in the molds, leave the dough for the second batch in a bowl, and, if possible, put it not in a hot kitchen, but somewhere in a less hot place. Or, if you put the dough into the molds earlier, then I also recommend not to keep the molds in a hot place - it is better to put it somewhere in a cooler place, in this case the yeast will slow down its activity and the dough will grow slower.

And further:
If the dough turns out to be very soft, then do not put it in wide forms - there may also be a slip with the roof. Try to choose forms that are narrower and longer.
cake machine
Thank you very much for the recommendations. I will definitely take into account next year ...

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