Kulich with Myasoedovskaya in the oven (master class)

All the same, myasoyedovsky kulich is beyond competition

Agree!

Zhanna, good time of the day, I put such a mixture of aromas in gingerbread, I don't know how cinnamon is suitable for cakes.




All the same, the meat-eating cake is out of competition, I would like to highlight another recipe for custard from Sveta, I will bake these two recipes, custard from Sveta must be kneaded for a long time, otherwise they will crumble.

Svetlana, I didn't find Easter cakes with that name. Or did you mean it?
Please give me a link to the recipe! This? https://Mcooker-enn.tomathouse.com/in...om_smf&topic=383627.0

Yes this. I would say that they + - are equivalent in terms of the totality of organoleptic indicators. For several years I have been baking both - luxury !!!
Second, I got the impression that the recipe was worked out by Svetlana for baking large volumes, since it was optimized in terms of time consumption, relative to Myasoedovsky.

Thank you!

Thank you very much for the recipe, I like it very much, I am a lover of different buns, cheesecakes. For my taste - this cake is ideal. My husband is not very inclined towards such pastries, but he is eating it by two cheeks. In the process, I didn't do much, I kneaded the dough as it should, but I didn't have time to carve the dough, the night was already approaching, I put it in the refrigerator, took it out in the morning, it doesn't matter what the mash smells, the comments should be read before the process, but as always not before Moreover, there was nothing to do, we had to go to the end, the last packet of yeast was put into action. I baked it, there it is, not heavy, fragrant, moderately sweet. It's good that I read the comments later, it turns out it should be damp, but it didn't show up at all for me. I didn't cover it with icing, we don't eat sweets. Thank you.

Yes this. I would say that they + - are equivalent in terms of the totality of organoleptic indicators. For several years I have been baking both - luxury !!!
Second, I got the impression that the recipe was worked out by Svetlana for baking large volumes, since it was optimized in terms of time consumption, relative to Myasoedovsky.

I also have both in my favorites) t. e Myasoedovsky did not count by the clock longer than Svetlanin. I will start this year with Myasoedovsky.

Well! Put the dough until tomorrow. By the way, the question arose - should the dough be covered or not? In the recipe, Raisin does not seem to write about it, and many of her pictures can no longer be seen, unfortunately.
I covered it to avoid drafts

And they did the right thing. I put it in the evening, late, in an enamel bowl (8 l.) With a lid, on a heating pad, wrap it with a blanket until morning. Then in the morning it is bubbling what is needed with a pleasant scent of brandy.

There are also pluses in self-isolation.)) For once, I was able to bake cakes when it should be - on Maundy Thursday!
One serving for just 4 Horses forms:

And my Easter cakes are resting

Somehow baked easily this year, in between times. True, I put 40 grams of yeast. And the dough rose too long. But paaaaahlo as always

[Zest]

Zest, another thanks for the wonderful recipe. Since 2016 I have been baking every year.

For once, she was able to bake cakes when it was supposed to - on Maundy Thursday!

I never manage to bake on Maundy Thursday) but yesterday I asked the shift worker to marry me, baked three portions))

Horses' forms:

interesting molds! Where are these sold?

True, I put 40 grams of yeast.

I think I’ll also put a dough for the night, I wanted to add a little sugar, I won’t spoil it?

[svetlana)))]

svetlana))), I put 450 grams

interesting molds! Where are these sold?

I saw that they are sold in regular stores and in online stores, but I ordered on the website from the manufacturer Horse (not only these forms, there were other discounted goods, I bought a lot of things then))), albeit inexpensively at full cost , in stores they want much more (on Ozone this form cost about 350 rubles, and even then it is not available):
🔗

[svetlana)))]

svetlana))), I put 450 grams

Thank you)

I saw that they are sold in regular stores and in online stores, but I ordered on the website from the manufacturer Horse (not only these forms, there were other discounted goods, I bought a lot of things then))), albeit inexpensively at full cost , in stores they want much more (on Ozone this form cost about 350 rubles, and even then it is not available):
🔗

Thank you)

Friends,
correct me, please. Baked for a portion 2/3, luxury yeast 40g, makfa flour.
Dough in the oven, but without a lamp (about 22-23 degrees) spent 5 hours and fell off by three fingers.
When I introduced flour (the remaining 333g), the bun formed very quickly.
I put it in three forms of 400 and a few grams each (this is 1/3), in an hour and a half it rose to the edge, and when baking a beautiful dome did not form.
I understand that in order to bring the cake to perfection, I need to reduce the amount of yeast, pour flour into the main dough by 50 grams less and look further down the bun. Well and more to bookmark in forms

Maybe there is already a similar question, I will not master all the pages now ... at 21.40 I put a dough. Now 23.20 has already doubled in volume. I have been baking these cakes for 4 years, but this is the first time! There is still a little space in the pan. What to do? Do not touch and leave until morning? Or stir up the dough and leave it overnight? I can't stay awake

[Catherine]

Julia, I would not touch. Put it in a cool place. I had a saucepan on the loggia at night



Catherine, strong yeast, you need less. Well, I don’t know flour, you need to feel the dough. if the bun is soft, then you don't need to shrink it.

[Soroka84]

Soroka84, Yulia, last year the dough came up in 2 hours, not just increased in volume, but even opal. Then I added flour to it, kneaded everything and let the dough rise not 2, but 3 times - in a large bowl immediately after kneading, then after stirring in the raisins, and the third time in the molds.
It turned out quite normally, from the beginning of the process to ready-made Easter cakes 11 hours. But it was during the day, at night I could not track it like that.
So a refrigerator is a reasonable solution.))

Vera, Lyudmila, thank you for your answers. I took it out of the oven and left it just on the table, in the kitchen no more than 19 degrees. At 6.30 am the opera was still up. Now, at 7.30 am it has already started to fall. Thanks again!

Please tell me what the consistency of the dough should be before putting it into the molds. I have a little thicker pancake dough, is that how it should be?

[miroshka]

miroshka, I do not know how accurately I will answer. After 30 minutes of kneading with Kenwood, the dough was "flowing", in this state I transferred it to a large bowl.

It came up, put it on the table and, when the raisins were mixed in, added flour (I didn't notice how much, probably, 100 grams). The dough turned out to be very soft, but still not like pancakes, it could be rolled into balls (I did it by folding), not elastic koloboks, of course, but still. In the message just above, I posted a photo immediately after the layout.

Yesterday I baked Paposhnik, there, too, the dough is thin, but after spreading, good koloboks formed. And here I don't even know what to do. Add flour and place in the tins.

I put the dough in the night, and no longer look after it. This year, from 23:00 to 8: in the morning I wandered in the oven. In past years, I noticed that it rises, falls again and grows again. I don't know how many times))
And in the end the dough reminded me of a ciabatta. Such ... It can be folded, sticky, does not spread into a puddle, but not a bun. It probably depends on flour too.
Easter cakes are higher, all with beautiful hats

Girls, is it possible to somehow add sugar after the one that the yeast was put in according to the recipe has been devoured?

It was necessary to dilute the yeast with milk, and beat the sugar with the yolks. How much sugar did you put in?

[vikikika75]

vikikika75, it is possible, probably, when we introduce the second part of flour. Vanilla sugar is also put there along with flour, why not add the usual sugar.
Or a question about the moment when the dough is ready?

Help !!! Dough has not risen for 9! Hours - throw it away and do another?

[Yaso4ka]

Yaso4kathat, did not rise at all? It's just that the girls wrote, it depends on the temperature, someone had it for 12 hours.

[Yaso4ka]

Yaso4kathat, did not rise at all? It's just that the girls wrote, it depends on the temperature, someone had it for 12 hours.

very warm in the oven with a lamp, even the saucepan is warm. Just bubble up all but did not rise. I still have 13 hours before Easter, what to put on a new one, and what to do with it, just throw it away? I think yeast, I did it on dry ones, maybe I took an old bag ..

[LudMila]

LudMila, I think that while the dough is standing, the sugar goes away, please, teach me how you can add sugar, just pour dry or powder is better or what?

[vikikika75]

vikikika75, I would just add dry sugar along with flour.
I have homemade vanilla sugar, I just added it (a little, really) when I introduced the remaining 500 g of flour.



Yaso4ka, I don't even know, it never happened ... Maybe new yeast to dilute and add to the bubbling dough? A little more sugar and flour. It's a pity to throw away all the baking!

[LudMila]

LudMila, yes, it's a pity of course, I thought so too, but there may be a strong smell of yeast in the dough .. Something I will think, thanks

Help !!! Dough has not risen for 9! Hours - throw it away and do another?

What yeast did you use? I am Lviv, and the dough and dough were very poorly suited. First time like this in how many years?

[ledi]

ledi, I usually Lviv too,
and they were always good. but now I moved and I just don't know which ones to use, definitely not the ones I took this time

I also always took Lviv yeast, but last year they let me down, they still had enough strength for the dough, but they did not raise the dough itself in molds. This year I took Kryvyi Rih, and (like Lviv) threw 60g clearly according to the recipe, they devoured sugar (added additional sugar along with flour at the second stage), but the dough, the dough itself, and the cakes in forms rose at an incredible speed.

In short ... I threw it away, tried to save it, but in no way! Now, here's a new recipe, not a real cake, but interesting - I'm already baking crafins.

Last year, Myasoedovsky was the leader of recipes. This year the dough was a fairy tale, the kitchen is warm, and I didn't want to fit the dough in any, not in the first proofing, or in tins. I don't understand!
Somehow speckled, there were no domes at all, the forms did not rise to the full height. It's a pity, of course ... but what can you do, it is clear the stars did not converge. But they were tasty all the same, albeit low!
Hastily started up cakes according to a different recipe, custard from Svetta. The same flour, the same yeast, the same temperature in the kitchen, everything worked out great. And tall and domes!
I gave the cakes to my sister and girlfriend according to both recipes. She warned that high is one recipe, low is another. Took an oath to report!
Both phoned. One liked the Myasoedovskys, the other - custard!
Only one thing was agreed - dried cherries in the dough are just a BOMB! The dough and raisins are sweet, and the cherry gives the sourness, a funky combination! They have already taken an oath from me for the next year, be sure to put cherries (I dry them myself in Isidri). Then the mother-in-law also noted that the "something sour" in the Easter cakes was just lovely!
In short, I recommend it to everyone! Be sure to add cherries next year!
I put about 100g of raisins and cherries per serving

[lana light]

lana light, could ferment the dough, so the further rise was bad.

What does ferment mean? I have 10 hours wandering with a light bulb in the oven, and everything is fine
Hardly anyone keeps longer

[Sveta]

Sveta, I have the same story. But I sin on yeast.I think the manufacturer nahimichit something on the eve of the holiday .. also did not fit well. And not only myasoedovsky.
Yesterday evening I put a yeast dough from the freezer, but bought much earlier. Today I get up at four in the morning, and the dough is already settling. decided to knead even though it took 6 hours in total

Can you please tell me, my ready-made cake smelled terribly of yeast, and the smell did not disappear over time. And the dough, when kneaded, also smelled strongly of alcohol. What could be the reason, how to get rid of this smell in the finished kulip? Maybe the dough has fermented or, on the contrary, has not fermented? And how to understand that the dough has ripened, it must necessarily fall off? And I understood correctly while the dough is worth the night it is not necessary to overcap it? And how long can the dough stand after adding all the flour? Maybe I just overexposed him?

[Masinen]

the finished cake smelled awful of yeast, and the smell did not fade over time. And the dough, when kneaded, also smelled strongly of alcohol.

I won't tell you about the smell of yeast, but the alcohol smell also happens every time and when cutting is felt in the finished kulich too. That's what I love about this recipe!
In the finished kulich, it is felt much less than in the dough, and over time it weakens a little, erodes a little or what?
If the smell of alcohol is critical in ready-made cakes, then probably only another recipe will help, without such a long fermentation of the dough. For example, we have great recipes on our website. Tried Dream with gelatin frosting from Masinen and Easter custard from Svetty... There is no long fermentation, no alcohol is felt. Recommend!

Oh, it's good that Temka has risen. I broke everything !!!! I just kneaded all the ingredients in the KhP on the program and then put it in a mold and baked it in the oven.
It's just that there is no experience in Easter cakes. So also there was no time at all. The children requested Easter cake directly on Easter. And all the same. It was sooooo delicious! Thank you!!!
The portion was halved.

I'll go look for fondant and thank

I used to try to bake myself for Easter, but for some reason it didn't work. I have to try this recipe, if the rehearsal goes well, next Easter I will definitely do it at home.