About the paraskin pasque

Good afternoon everyone !!! Girls who bake Pokhlebkin without HP, help out!
Now I have introduced the second portion of the yolk filling and I am trying to knead in 1 kg of flour (I make it for 2 portions), the dough is steep, and all the flour does not even fit! Is that how it should be?

[Fivestars]

Fivestars, I often use this mode for raising the dough - the dough always rises well. I don't think the heating temperature is high enough to bake the yeast ... Maybe there is something else in the problem?

Saf-moment yeast, Makfa flour ... all products as always, scales and other measuring containers too. I sinned that the dough was brewed on heating, but if you say that everything is ok with you, then I'm generally at a loss ...

Okay, I'll take on another recipe, this dough is already in the bin

Yesterday my friend decided to bake a cake, asked for a simpler one .. I gave her a recipe for Butter cake from Elena Bo, she baked it-says-not cake-sweet bread ... and I'm kind of so cool, well, you don't want to mess with dough , fillings and other ... sent her a link to Easter cake from Myasoedovskaya (Raisin is something !!!!) - she was scared ... last year's success of Pokhlebkinsky cake dizzy, I didn't want to share the recipe, in the evening I started to create it last year everything went smoother, I didn’t add anything, I added, Easter cake, like from a picture .. this year, something went into jambs .. my flour was too dry, I was all topping up something, filling up, in general, virgins , as I opened the bread maker, I almost cried - last year my roof was as smooth as a mirror - this year it was torn to shreds ... no glaze will save .. the sides are burnt, the top is white .. I think okay .. I'm starting shake it out and understand - it is raw inside - for 2 years I have never had bread (kulich) completely unbaked inside .. and I in the first hour of the night on the machine, without checking, shook him on the table .. he flattened, the stick was damp .. flooded him with grief in half back and baked for another 15 minutes ... in short, when I saw him again in the morning, I think, take him to work - shame, leaving at home - even worse, then I thought that I was not ready to redo everything on Saturday .. in short, greed, gloating and self-confidence spoil karma and pastries. ... I am this Easter with the ugliest cake in the world !!! Hurrah!

Shl. and my cottage cheese casserole fell out yesterday ....... "it was not Beckham's day" (c)

I have a similar situation: the roof is torn, it is damp inside, I just baked in the oven, kneaded in HP. I baked according to two recipes, first according to Pokhlebkin, then to Paraskin, according to the results, almost the same. At 3 o'clock in the morning I could not resist crying.
True, this is my first experience in baking this type of Easter cakes. But I felt so self-confident, because I had already baked so much from this site, everything worked out the first time.
It seems that everything is according to the recipe, the dough turned out good, at the first rise everything was about. to, but in the oven on the proofer, well, it does not rise and that's it, although I always turn on a slight heating of 40-45 degrees, usually everything always does not just rise - it climbs out of the dishes! The yeast is the same as always, the flour is the same, I first used the store eggs, then I decided to replace them with homemade ones, but the result is the same!
Most of all I was killed by an exploded cap, and it is in the places of the gap that wet dough is observed, where the crust survived the baked dough, WHY SO? This is despite the fact that my Easter cakes are small: 300-400g each, in 40 minutes in any case they should have been baked, they are tanned outside, if I would have held them, there would have been NIGGES at all !!!
Could it really be a DAY ?! And the weather was terrible yesterday, and in general I walked around all day yesterday, it’s not for nothing that they say that you need to cook in a good mood.
But I AM NOT GOING TO GIVE UP !!! Tonight or tomorrow I'll try again, can I replace flour at MAKFU? In general, you need to think ...

Good afternoon everyone !!! Girls who bake Pokhlebkin without HP, help out!
Now I have introduced the second portion of the yolk filling and I am trying to knead in 1 kg of flour (I make it for 2 portions), the dough is steep, and all the flour does not even fit! Is that how it should be?

When I make yeast dough, I always orient myself by the type of dough, and not by the weight of the components, if the dough is already steep, then I would not add more flour. And for a hint - there are photographs of the entire process of making pasque, see if this can help.

I baked Pokhlebkina and Paraska There were no problems with Pokhlebkin, although I added flour, went well, baked, the dough was rather dense like a cake. Paraskina turned out to be liquid from the very first batch, I added flour with yolks and added flour decently, but it came up perfectly baked perfectly. The only thing, when cut in places is empty - from what, tell me? Since I baked for the first time! But it turned out very well! tasty. Thanks for the recipes.

but my exploded volcanoes, LOOK AND CRY, CRY ...


and in the context

I tried to bake "Paraschina Pasque" yesterday.
The dough did not come up in an hour or two. Warmed up a little. This did not work. Tired of waiting, added eggs, everything intervened. It turned out to be a liquid dough. Sinned on old yeast. Together with the eggs he added more. Midnight. Went to sleep. At 3 o'clock in the morning I woke up, and things are still there. Approached literally a centimeter. He warmed up another chook and set the program so that it would be baked for 1 hour and 20 minutes by 7.30 am.
In the morning, the whole family ate a delicious raisin muffin. But it was not a pasca. And it never came up normally.
I do not intend to give up. Therefore, I am asking you three things. Tell us what the problem might have been. And second - give, pliz, Pokhlebkin's recipe (or link) for a kilogram paska. I can’t count it myself.
And the last thing - if it doesn't work out, give a recipe for the DeLonghi BDM-125S. In order not to be left without my pasque by Sunday morning.
Thankful in advance.

Yesterday I tried to bake "Paraschina Pasque".
The dough did not come up in an hour or two. Warmed up a little. This did not work. Tired of waiting, added eggs, everything intervened. It turned out to be a liquid dough. Sinned on old yeast. Together with the eggs he added more. Midnight. Went to sleep. At 3 o'clock in the morning I woke up, and things are still there. It came up literally a centimeter. He warmed up another chook and set the program so that it would be baked for 1 hour and 20 minutes by 7.30 am.
In the morning, the whole family ate a delicious raisin muffin. But it was not a pasca. And it never came up normally.
I do not intend to give up. Therefore, I am asking you three things. Tell us what the problem might have been. And second - give, pliz, Pokhlebkin's recipe (or link) for a kilogram paska. I can’t count it myself.
And the last thing - if it doesn't work out, give a recipe for the DeLonghi BDM-125S. In order not to be left without my pasque by Sunday morning.
Thankful in advance.

can I ask you a question? and when they put the dough, that is, the very first steps, added sugar?

I, too, made Paraskina pasca all the way, and already practically kneaded the dough, that is, I added the brewed dough, as I discovered that sugar was not specified in the recipe, and since I have some experience of working with yeast dough, I myself added 100 grams of sugar.

Everything else is clear according to the recipe ... or rather, almost according to the recipe, I wrote above what happened to me

I can say that in appearance the cakes are excellent!

[100 g sugar]

can I ask you a question? and when they put the dough, that is, the very first steps, added sugar?

Yes, all according to the recipe: "1. Take 160 ml of milk, add 160 g of butter to it, 100 g sugar, 0.5 tsp. salt and heat until the oil dissolves (do not bring to a boil!). "
Have you forgotten? I don’t think so. In the evening I remembered as though weighed sugar.

Duc, these are like different recipes

"Pokhlebkin cake"

Author Zest
Topic: Paraskina pasca (post 386)
https://Mcooker-enn.tomathouse.com/in...&Itemid=26&topic=3431.375
For the purity of the experiment, I decided not to make practically any changes to the recipe, only the most compelled ones, which I will tell you about.

I take a printout of the recipe and go through the points:

1. We fall asleep in a bucket of 2 tsp. yeast, 100 g flour and 100 ml lukewarm milk. We knead (I kneaded in Pizza) and leave for 10-15 minutes.
I did so as in the recipe - without sugar, then sugar with yolks. And this is not Paraskina, but "Pokhlebkin Kulich"

Yesterday I did a feat for myself, and I made Pokhlebkin's cake by hand. Here's what happened:


It looks very appetizing, this aroma was in the house all evening. Unfortunately, the glaze of Tortyzhka did not work out, it became stone, I don’t know how to cut Easter now

"Pokhlebkin cake"

Author Zest
Topic: Paraskina pasca (post 386)
https://Mcooker-enn.tomathouse.com/in...&Itemid=26&topic=3431.375
For the purity of the experiment, I decided not to make practically any changes to the recipe, only the most compelled ones, which I will tell you about.

I take a printout of the recipe and go through the points:

1. We fall asleep in a bucket of 2 tsp. yeast, 100 g flour and 100 ml lukewarm milk. We knead (I kneaded in Pizza) and leave for 10-15 minutes.
I did so as in the recipe - without sugar, then sugar with yolks. And this is not Paraskina, but "Pokhlebkin Kulich"

yes, it turned out a double name, and when I asked questions I tried to indicate the post number (in this topic 386) or the topic of Easter 2009

did you put the dough without sugar? and how did it fit? I did not dare to deliver without sugar. what will yeast eat?
and even then it is not enough sugar then only 170g is obtained for this amount of flour

[Natalie07]

Natalie07, I always do this, in my recipes there is no mass of flour at all, as they say, how much dough will take ..., but the fact is that Pokhledkina was already baking for HB and the dough was not at all like that ... ...
Well, okay, of course I didn't knead all the flour, but the dough is already coming up.
I don't know if I did the right thing, but I mixed butter and vanilla sugar right after adding the second portion of pouring (although this is more likely not pouring, but yolk mousse, that is, a thick mass), now the dough is worth it, and then I will stir in the raisins and candied fruits. The dough was kneaded for a very long time while butter and vanilla sugar were mixed in.
Coconut, I envy your paper forms ..., I never found something like that, so now I'm going to do my most unloved business in the process of baking pakas - cut pieces of paper into forms.

Yes, without sugar - it worked. Although I added flour, it turned out sweet

Thanks for the link.
But I did it with sugar. Now I will try to do it from the pictures. I will definitely post the report.
(Can't you help with a link to a tried and tested simple recipe for DeLonga?)

[Coconut]

Coconut, I envy your paper forms ..., I never found something like that, so now I'm going to do my most unloved business in the process of baking pakas - cut pieces of paper into forms.

Come on in https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9131.0
though you won't have time to get the forms, but maybe you will find something interesting.

Yes, without sugar - it worked. Although I added flour, it turned out sweet

Ok, thanks for the answer !! calmed down means in vain I did not dare to follow the recipe clearly, I was pissed off ..

I will consider next year

ALONK @,
in the Easter 2009 topic (if I'm not mistaken, maybe somewhere else ...) Roropyzhka advised periodically to moisten the products made from yeast dough during the baking process. Maybe this is the reason?

I didn't find the link, I found the text itself:

The advice of a professional pastry chef Tortyzhka

At bakeries and bakeries there are "combi ovens" - e-mail. ovens in which there is convection (forced mixing of hot air with a fan) and steam humidification, that is, steam supply to the chamber.

In the technological instructions for baking products from yeast dough (any), they write:
so many minutes - steam supply 100% temperature such and such,
so many minutes -50% the temperature is such and such,
so many minutes without steam. the temperature is like that.

Convection is desirable so that the product is baked evenly from all sides.
In a home oven, this issue is not as relevant as in a bakery.

But steam ... We need it! Then, at the beginning of baking, a crust on the dough will not form (and then burst when the inner layers of the dough heat up and expand).

With steam, we must not allow the formation of a "shell" Therefore, for baking LARGE PRODUCTS from yeast dough (loaves, cakes, large closed pies), we use the general principle:

At the beginning of baking, we spray it in any available way (preferably a finely dispersed sprinkler or from the mouth), and put it in the oven at a low temperature (about 25-30% to the main one).

In the process, gently open the oven a little several times and quickly spray it again with warm water until the surface of the dough is completely moistened.

Then we raise the temperature a little and spray it again or 2. Then the temperature is normal, baking without steam, that is, we created such conditions so that the entire mass of dough could expand without being limited to baked crusts.

Slow heating ensures that the entire thickness of the dough is baked, not black on the outside, but damp on the inside.

And finally, when the dough has "taken out" all the power of lifting, we no longer spray. and let it bake and brown.

This is the technology. I will make a reservation right away that the paper forms will not become limp, the dough will not get damp and the heating elements will not burst

ALYONK @, do not worry about your volcanoes, compared to my creativity, these are works of high art ... apparently yesterday was not our day in reality, we will work further

Good afternoon everyone!
Accept the newbie baker.)))

Thanks to Zisyuminka for delicious recipes, and to all members of the forum for their sensible comments, they are very helpful!
I only have HP for a week, baked bread a couple of times and decided to try Easter.
The day before yesterday I baked Paraskina, yesterday - Pokhlebkina.

I will make a reservation right away that I am not friends with dough, especially with yeast dough - I tried to bake something a couple of times, but the process seemed very tedious and troublesome. But my grandmother loved to make dough and from dough. (I wonder if there is a genetic memory? Because, despite the lack of experience, it was not scary to take it and I clearly understood what was happening and how, even my mistakes - another thing is that corrections during the course of the dough did not improve)

Paraskina did not work because of my problems, of course)))

At the very beginning, I put butter not 160g, but about 100 - how much was left in the pack, and forgot to add. I remembered when the bun was already kneading, quickly melted some more butter and poured in - it interfered badly, helped with a spatula, but I think it was not worth adding it at all.
I also think she put in a lot of flour - the bun should have been softer.
The dough rose very badly, but I decided to bring it to the end and see what will happen - you have to gain experience)))
It turned out to be a very dense weighty brick, conditionally edible. Packed carefully and thrown away

Pokhlebkina turned out to be very tasty - considering my mistakes, I tried to do everything according to the recipe and carefully. I added flour little by little, and generally listened to my intuition. After the first kneading, it came up well, and the last proofing was, apparently, insufficient - for some time the dough did not rise (I put some of the bucket into the mold - I have a Mulya 2000, there is 1 kg maximum, I was afraid that there would be a lot). For the first 20 minutes, nothing happened to the dough until I put it in an open warm oven. After that, it began to rise, but slowly, and after 1.5 hours it reached only half of the forms. (today I have already read that he sometimes needs to stand for 3 hours), but yesterday I thought that everything would be gone, and it was too late. In general, I baked it as it was.

Differences in cooking:

Baked in the oven for about 50 minutes
In HP - 1 hour. twenty
I didn't take 170 grams of sugar, but 200.
Added not only lemon, but also orange zest
It took 250-300 grams of milk into the custard flour, less - it did not work.

I have not tried it from the mold yet, from HP it turned out very tasty - moist, dense, fragrant. I can’t stop, I’m bursting and bursting everything))) In my opinion, it doesn’t look like a pasque (saffron, zest, cognac and candied fruits were not added to the pasco that my grandmother baked in childhood, and in the shops), but the taste is great!
Once again - many thanks to everyone!

Z. Y. I will definitely try to bake Paraschina properly! )))

[Coconut]

Yeah, Coconutunfortunately it's too late ...
I have not seen this topic before ...
Girls, well, I would very much like to know:
I do not know did i do the right thing, but I mixed butter and vanilla sugar immediately after adding the second portion of the pouring (although this is more likely not pouring, but yolk mousse, that is, a thick mass), now the dough is worth it, and then I will stir in raisins and candied fruits. The dough was kneaded for a very long time while butter and vanilla sugar were mixed in.
In advance Thank you!

Please tell me how to properly prepare dried cherries for Paraschina Pasca.
Is it enough to just wash, dry and roll in flour ???

[Gerda1]

Gerda1 , if cherries are beautiful, like candied fruits, then just put them, sprinkled with flour. Just stir in carefully to avoid damaging the cherries.

Well, yes, like candied fruits, wrinkled ones such as raisins. And you can at least wash them ... And then somehow I try to throw unwashed ones ...

[Gerda1]

Gerda1, I have not seen your cherries. If you have any doubts, then of course wash them out like raisins.
Pour in hot water, but not for long, and then dry on a napkin.

It's a pity that my question has gone unanswered twice already ...
Well, okay ... The dough is still worth it with raisins, I'll go to lay out on the molds.
Hope for help, but don't do it yourself!

Qween, thanks, I'll pretend it's a red raisin ....

[Natalie07]

Natalie07, thanks for trying to help, I also read this, but after all, everyone succeeds normally without these tricks, grease it with an egg and bake, and here it is, although you can certainly try.
Bagel, thanks for the support, but it's still sad, Easter is on the way, and here such "works of art" ...

I baked the second time a cake across Pokhlebkin for the bread maker.
The first time 2 tsp. yeast was too much. I put 1.75 hours this time. l.
It turned out the very thing.
For those who, like me, do not use scales, here is a recipe using a measuring cup (240 ml) from a bread machine.
Since interested people have the recipe printed out and before their eyes, then simply point by point.
item 1. ... 100g of flour - according to my estimates 3/4 tbsp. sifted flour.
item 2. again 3/4 tbsp. sifted flour. It took 200ml of milk.
p. 5 ... about 170g of sugar - again 3/4 tbsp.
item 6 ... 300g flour - put 2 tbsp. sifted flour, 150g butter - 3/4 of a 185 gram pack of butter - this is by eye.
Kneading 2 times for 15 minutes.
p. 7 ... fall asleep 160g of raisins - right, 3/4 tbsp.

Well, then we periodically monitor how the dough fits. It worked well for me, somewhere within 1.5 hours.
The baking time is 55 minutes, but you can risk 50 minutes. We must look at readiness. The walls are darkish.

[Zest]

Here are my pies on Pokhlebkin
recipe for HP, kneading in the same place, baking in the oven. Bookmark food for 650 gr. flour + added in the process of kneading, totaling 700 grams of flour.
Zest, I never tire of thanking you for such wonderful and detailed recipes. Thank you!

Yesterday I tried to bake "Paraschina Pasque".
The dough did not come up in an hour or two. Warmed up a little. This did not work. Tired of waiting, added eggs, everything intervened. It turned out to be a liquid dough. Sinned on old yeast. Together with the eggs he added more. Midnight. Went to sleep. At 3 o'clock in the morning I woke up, and things are still there. Approached literally a centimeter. He warmed up another chook and set the program so that it would be baked for 1 hour and 20 minutes by 7.30 am.
In the morning, the whole family ate a delicious raisin muffin. But it was not a pasca. And it never came up normally.
I do not intend to give up. Therefore, I am asking you three things. Tell us what the problem might have been. And second - give, pliz, Pokhlebkin's recipe (or link) for a kilogram paska.I can’t count it myself.
And the last thing - if it doesn't work out, give a recipe for the DeLonghi BDM-125S. In order not to be left without my pasque by Sunday morning.
Thankful in advance.

I have exactly the same situation. Instead of Easter, I took out a cupcake from the oven, which rose only 1 cm

And I didn't succeed yesterday. She took out three cakes from the oven Spat and went to make Myasoedovskie - beauty

The truth is, I put the PS instead of dry live ones, maybe this is a joke :(

[Zest]

my paraskins pasochki


2 servings of products - KHP kneading, baked in the oven in tins.
I took into account the previous mistakes - I followed the kolobok, added 70 grams of flour, added raisins-dried apricots in moderation!
Thank you Zest!

my husband ate one little one already ..

Please share a recipe for such a thick and beautiful glaze.
And when should you lubricate the paste with it?

Today I discovered that if I have a special super-non-stick baking paper from Freken Bock, my oven can bake wonderful pasta !!

thanks to Zest for the recipe for Pokhlebkinsky Easter cake !!!

All the kneading was done in a bread maker, and baked in tins in the oven

here's what happened ...

Well, here I was honored to bake cakes.
Pokhlebkin was a success, such a handsome man stands, the smell is crazy, like in childhood, she pinched off the crumb from below - it seems delicious)))) (she added vanilla, crushed cardamom and saffron, and instead of brandy - a little sweet honey rum).
But now I'm trying to do Paraskin - it's somehow not good. The first mixture (flour with yeast plus milk and butter) does not work in any way.
I sit and think - to mess around or quit - it's almost midnight ...

The first cakes in my life Only with the advent of the bread maker I started to tinker with the dough ... And we will try Paraskina pasca tomorrow (today).
For some reason, in silicone molds, the white sides came out at the Easter cakes And I didn't have enough fudge. Mom will fall when she finds out that her daughter baked herself

Christ is Risen! Happy Holidays everyone!

I still "finished off" Paraskin Easter cake. Although it rose very badly and the roof cracked a little at the end, it turned out very good too.
Slightly lighter than Pokhlebkin, but heavy, dense, real))) Only with some voids inside, well, that's not a big deal. Both were baked perfectly.
Raisins were very difficult to interfere with Pokhlebkin. I literally pushed him with my hands, and he spat everything back out and, as a result, the raisin is uneven.
I didn't cover it with glaze, for some reason they don't like it, they prefer it in its natural form, without makeup
In general, despite some "buts", everything is extraordinarily tasty and as intended !!

I want to say a huge thank you to Raisin! Thanks to you, the past and the present, traditions and modern technologies have been combined (sorry for such an official language). The smell from childhood hovers in the house, there are two handsome men on the table, the stove is ready for new exploits (special thanks to her, the stove, I never cease to rejoice at the purchase).

And on my own behalf, I recommend that you always put saffron + cardamom in the cakes. (Turmeric has a slightly different flavor, and the cardamom aroma is something!). When I read some reviews that Easter cake looks like a cupcake, one of the reasons is the absence of this explosive mixture "from the past"

Dear ones, all of you on the HOLIDAY OF CHRIST'S RESURRECTION !!!

Many thanks for your wonderful photo reports and kind words. You look at these wonderful holiday cakes and the soul sings

Do not be upset, who did not quite succeed this time, the main thing is that you tried to do everything with your own hands and did your best for this. This means that next time everything will definitely work out.

I will try to gradually split this topic into separate recipes so that there is no more confusion and the chances of success increase.

Once again, all with a holiday! Well-being and peace to your families!

On the eve of Easter I decided on Paraskina.

Apparently the day was not meant for this ...
(But on the other hand: I washed half of the kitchen from milk and butter, bought a new bag of sugar ...)

Opara flatly refused to get up.
I had to add yeast in a new way. Knead, warm.
And wait, wait.

After adding 3 eggs (yolk-white separately), the dough turned into liquid. Kneading + flour again.

The last ascent (up to 2/3 buckets) lasted more than 2 hours.
I set the baking for 1 hour and 10 minutes. The top is cracked.
In order for the splinter to become dry, the pasque took another ten minutes of living in HP after baking.

In short, as in the song: "... we were lucky - out of spite!"

And she still turned out !!!!!!
Unusual, and not a cupcake or cake, does not crumble.

Thanks for the recipe!

[Uncle Sam]

Uncle Sam, you lined the bucket with parchment? It's just that in my Panasonic with so much sugar, butter, eggs and other baking, the crust is very tanned, I have never used parchment, maybe this is the case?
Your Easter cake is very cute

The bucket was without parchment.

Pasca turned out to be a normal tan.

Easily came out of the bucket (maybe because it stood in the bucket after baking).

[Uncle Sam]

The bucket was without parchment.

Pasca turned out to be a normal tan.

Easily came out of the bucket (maybe because it stood in the bucket after baking).

Uncle Sam, I will not calm down in any way, why such a difference ?! I also want a normal baking, not burnt, and get it at the exit, as you think, maybe due to the fact that you opened the lid when baking, checking for readiness, the temperature dropped a little and the crust did not have time to burn, and I never opened the lid, got the cake exactly in 1h10min ??? I don’t want to think that my HP has knocked down the temperature regime, because all other bread (without baking) suits me completely.

[Uncle Sam]

Uncle Sam, I will not calm down in any way, why such a difference ?! I also want a normal baking, not burnt, and get it at the exit, as you think, maybe due to the fact that you opened the lid when baking, checking for readiness, the temperature dropped a little and the crust did not have time to burn, and I never opened the lid, got the cake exactly in 1h10min ??? I don’t want to think that my HP has knocked down the temperature regime, because all other bread (without baking) suits me completely.

I'm afraid to upset you, but I think it's the stove. after 10 months I began to burn out sweet pastries .. the same recipe
on ordinary bread, the difference is almost imperceptible

And my Paraskina pasca has risen badly. And for some reason, the bottom and sides were very fried, but I was guided by the top. But I liked the taste.
Thanks for the recipe!

[Zest]

I CONGRATULATE ALL ON THE LIGHT EASTER HOLIDAY

Zest,
thank you, thank you and thank you a hundred times more for such a wonderful recipe
The dough rose just fine, so lively, you start to crush, and it puffs straight and seems to be talking.
Baked in the oven. I put it in the form by 1/3, waited for the rise to 2/3, and when baking, the Easter cakes strove to rise above the form
I did everything strictly according to the original recipe with only one deviation - I put all four yolks, and only two squirrels (and left two for the glaze). The flour took about 450 BC.
I baked Easter cake with this recipe and Myasoedovskaya cake, both recipes are good, but I probably liked Paraskina even more. I will also go and report on Myasoedovskaya

And yet, having now convinced that there are no bad recipes for Zisyuminka, I really want to try Pokhlebkin's cake, especially since the festive week continues.
Here is the original recipe

1 kg of flour, 50 g of yeast, 1 - 1.5 cups of milk, 10 yolks, 3 egg whites, 250 g of sugar, 200 g of butter, 100 g of raisins, 25 g of cognac, 25 g of candied fruits, 3 teaspoons of lemon zest or 1 teaspoon of cardamom (ground) and 0.5 teaspoon of macis or grated nutmeg, 1 teaspoon of saffron tincture, 3-4 teaspoons of vanilla sugar, 1 g of salt.

Said 10 yolks and 3 whites. And when to lay the proteins? Not a word about them below.
Help me please.

I really want to try the Pokhlebkin Easter cake, especially since the festive week continues.
Here is the original recipe, it says 10 yolks and 3 whites. And when to lay the proteins? Not a word about them below.
Help me please.

To your health)) I'm glad that I liked the recipes.
I don't put squirrels anywhere in the Pokhlebkinsky recipe, one must assume that they go into the glaze to decorate the beads

[Uncle Sam]

Uncle Sam

After such extreme baking - such a wonderful result!
It's good that everything ended well

And my Paraskina pasca has risen badly. And for some reason, the bottom and sides were very fried, but I was guided by the top. But I liked the taste.
Thanks for the recipe!

Yet once again I am convinced that when baking cakes, the smallest details can play a decisive role ... from the freshness of the eggs to the freshness and strength of the yeast and the quality of flour. The selection of products and the procedure must be taken very carefully.

And I always grease the dome with yolk and milk so that its color does not differ from the sides.

Thanks again to everyone, everyone who showed their photos and shared the baking results! Sorry for the fact that I can not answer personally to everyone on his post

And my Paraskina pasca has risen badly. And for some reason, the bottom and sides were very fried, but I was guided by the top. But I liked the taste.
Thanks for the recipe!

I have the same situation. And I didn't really like it to our taste, the cake turned out to be heavy, dense, and we like it to be airy. Pekla "Very tasty Easter cake" by Elena Bo - just SUPER !!!