About the paraskin pasque

Dear forum users! I am asking you for advice!

What are we going to do with this theme, in which 3 recipes are intertwined?
Close this topic for discussion, leaving it as it is, and open two new ones:
1. Paraskina pasca, where the topic begins directly with a recipe, accompanied by step-by-step photos.
2. Adapted recipe for cotton by Pokhlebkin, start the topic too with a recipe, accompanied by a photo. Separate the dry yeast recipe from the fresh pressed recipe.

What are the suggestions for ease of use and avoidance of confusion?

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 !!!

it is for this that a huge number of recipes are displayed on the forum, so that everyone can choose to their taste.
Bake what you and your family like.

Dear forum users! I am asking you for advice!

What are we going to do with this theme, in which 3 recipes are intertwined?
Close this topic for discussion, leaving it as it is, and open two new ones:
1. Paraskina pasca, where the topic begins directly with a recipe, accompanied by step-by-step photos.
2. Adapted recipe for cotton by Pokhlebkin, start the topic too with a recipe, accompanied by a photo. Separate the dry yeast recipe from the fresh pressed recipe.

What are the suggestions for ease of use and avoidance of confusion?

I am in favor of closing and opening individual topics. Moreover, there are several more recipes in this thread that deserve attention

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

Thank you for such a quick response.

Yes, perhaps, two topics would be more convenient, otherwise I did not have time to read the whole topic and I did not immediately find the recipe for Easter cake according to Pokhlebkin.
Or, as an option, you can simply move Pokhlebkin's recipe, if possible, to the beginning of the topic, following Paraskina Paska.

I am in favor of closing and opening individual topics. Moreover, there are several more recipes in this thread that deserve attention

Do you also suggest taking the "quick" option into a separate topic?
So I have several of them ... you can, of course, take it out for those who really want to bake, but there is absolutely no time ...

[Zest]

Zest
You can bring the main 2 recipes into separate topics.
And close this one, but in the first post make links to all recipes found in the topic (IMHO)

Do you also suggest taking the "quick" option into a separate topic?
So I have several of them ... you can, of course, take it out for those who really want to bake, but there is absolutely no time ...

Here, I agree with Ehidna, the main recipes are separate, and on the first page there are links to other options

Oh, girls, is the topic closed or not? Where to write reviews?
there are no links on the first page yet ... so I will write here, maybe I will have time

According to Pokhlebkin's recipe for Pokhlebkin, she made pies for HP, albeit with minor changes:
1 - I added 100g of sugar to the dough, and to be honest, if I hadn't added it, then, according to my taste, the paska would not be sweet. But this, of course !!, for an amateur
2 - not quite understanding the description, added the custard desto twice.

Here, from the resulting dough, two pasques turned out, one made in HP, the other in the oven. I baked on Thursday, ate for the holiday. Both are equally great !!!
Is that from HP a little more humid, or maybe it seemed

Thanks, great recipe! Just as I like, rich, sweet and delicious

Zest, thank you very much for the recipes !!!
I baked on Pokhlebkin (with my hands), it turned out very tasty and beautiful, I have never done such a pleasant dough !!! I just could not tear myself away from him, although my arms were no longer unbent
True, I forgot to put in the squirrels, but everything turned out well. And delicious! It is a pity that you cannot convey taste via the Internet! The cut turned out to be yellow, pretty, the structure is light !!!!
Thanks again!!!
Regarding those - of course we need to share the recipes !!! And make a summary page (as Admin did in the Easter 2009 theme) with links.

[Zest]

I'm in favor of sharing threads with links on the front page too! A
ZestSpecial thanks to you for Pokhlebkinsky !!!
I baked both the one in HP and the original one (I did everything by hand). Last liked all!!! Despite the questions that arose (the answers to which I did not receive here ...), I coped with everything perfectly!
After I mixed in the raisins, I left the dough to come up, but I had to go straight into the molds, otherwise it rose in the molds well, very long.
For the memorial I'll try to bake Myasoedovsky, I noticed him late, otherwise I would have baked it already. Thanks again !!!

[Michelle]

Oh, girls, is the topic closed or not?

open-open)) We are still thinking how to decide its fate))

Thank you for your feedback))

Michelle

I'm glad you liked the Easter cakes.

The topics will have to be divided, because sometimes with sugar in a dough, then with proteins, then with a double dose of choux pastry, confusion occurs

svet_ik

And thank you for thank you And if you missed some question, then do not be offended, before Easter there was such a park over time that there was absolutely no time to sit at the computer

If you still had an open question about the need to raise the dough after stirring in raisins according to Pokhlebkin's original recipe, then I seem to have answered it if my memory serves me right. She even emphasized the point that the recipe needed one more general rise, but I skip it, immediately put it in the forms, and the dough rises in them for the last time. Even Pokhlebkin asked for forgiveness

Yes, yes, Zest, I read and remembered this, but since I was preparing pasci according to two recipes at once (I insured myself ...), the kneading time coincided and I decided to leave everything as in the recipe ... In short, I blundered myself, but the result pleased me !!!
And the questions in posts # 550, 563, and of the type, resume-# 576 ...

[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?]

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?

svet_ik This should not be so, of course. Previously, I was incredibly annoyed by recipes in which the amount of all ingredients was indicated, and about flour they wrote "how much it will take." Constantly racked my head, by what such signs should I understand that she had already taken enough?
Only now I understand how correct this particular formulation is. Pokhlebkin's dough after the last kneading is quite dense, but one should not strive to mix all the specified amount into it, up to the last gram. As we saw that the dough is of a good consistency, approximately, both for bread, and enough. And someone, on the contrary, will also have to add flour from the recipe. Humidity and quality are different for everyone.

[did i do the right thing]

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!

Zest, but how about this? What do you say?

And I know about flour, but there is a lot of it left ... Although later in the recipe I saw that milk needed 2-3 glasses, and I went 2-1 for making flour and one for dough ... that's the discrepancy. .. But this is, as it were, post factum ...and then, when the dough is standing and you can't eat it, what is it and how ..., I was confused ... Moreover, they tell how to wash raisins and cherries, and here it seems like the question is also serious, but was left without attention
But everything worked out !!! And you are great!

[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 fine.I don't know if I did it right, 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.]

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 fine.
I don't know if I did it right, 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.

The adaptation recipe for cotton was not altered in a simple proportion, rather, taking into account my taste preferences, there is a higher specific dose of custard dough, and the amount of raisin sugar, therefore, the dough there turns out to be somewhat different than according to the original recipe.

It is better to keep the mixing sequence of the ingredients unchanged. Vanilla ahead of time can lose its aroma, and the butter is left for the last batch, so as not to make the dough heavier ahead of time, let it calmly develop gluten and ripen

[svet_ik]

svet_ik

so I think that all the girls were in the pre-holiday park, so they answered that they were the first to catch their eyes, not really dividing it into "seriously" - "not very serious", everyone helped each other, who could do anything))

Thank you, Zest, for the recipe for paraskin pasque! I baked a cake for the first time in a bread maker, (and indeed I baked a cake for the first time, usually bought it) I did everything strictly according to the recipe ... It turned out oh-oh-very tasty and beautiful! Delight !!!!

Only I have one question: when you pour the milk mixture, it should be a little warm, not hot, otherwise the yeast won't work, right?

[Ratatui]

Ratatui, yeast, they are alive, so in no case should they be poured with anything hot (just as they should not be heated either). They will simply die and, accordingly, will not work ...

Happy Easter everyone!
Zest, came to thank and report
I was going to make Pokhlebkinsky Easter cakes. I accidentally saw a recipe for Easter cake in the mariana_aga magazine - like, everything is Pokhlebkinsky, and yeast 20 grams per kilo of flour. I even discussed this with Luda and ... decided to experiment. At the last moment, my hand trembled - I added 5 grams, it turned out 25 grams of pressed yeast per kilo of flour. Let me tell you, the dough grew so that it overtook all the graphs indicated in the recipe, you could safely put 20 grams, like Luda's in the recipe And everything would be fine, but one homemade paper form in the oven burst, the cake fell down Well, I'm on a cake grieved, but the rest were not bad, I consoled myself until I pulled me in the evening to cut the fallen cake and taaaam .... Well, no matter how I tried to persuade myself that it was he from the fact that he fell like that, but on Friday I took it and kneaded HP still one portion of Easter cakes This time according to your adapted recipe. But even then she began to freak out. Yeast took instead of 30 grams, 20. But I added proofing - I introduced the yolks in two steps and also proofed the yolks before adding raisins, that is, it turned out only 1 less flow than the original Pokhlebkin, only with raisins immediately into the forms set as you do.
What I want to say ... Your cake came out more fragrant - the zest in the cake is good! But yeast reduction is an interesting field to experiment! Easter cakes with a lot of yeast turned out to be somehow simpler and dried out a little faster.
But in general, the Easter cakes were excellent! You, Zest, my mastermind Thank you

Here, Easter cakes


Zest, do you know why they came out "with a waist"? And the first batch, and the second ... especially on high cakes it can be seen

[Sigismund]

Sigismund

I went to look at Lyudmila's Easter cakes. Indeed, the penultimate recipe is according to Pokhlebkin, and the amount of yeast is 20 g.
Well, firstly, I started from Pokhlebkin's recipe, which indicates the amount of 50 g of yeast per 1 kg of flour, and secondly, in the same blog Lyudmila came across information that Western pressed yeast was almost 2 times stronger than domestic ones, and this must be taken into account when following recipes. In addition, Lyudmila's flour is also of the best quality.

I do not know what you discussed with Lyudmila, but I have already written here more than once that you should not blindly follow the recipes, but you must take into account the strength of your yeast and the quality of flour.

but in general, it's very good that you are not afraid to experiment, go through different options and methods)) This is exactly how you will find yours))

until he pulled me in the evening to cut the fallen cake and taaaam ... Well, no matter how I tried to persuade myself that it was he because he fell like that,

and what was taaam?)) Did the hopak danced zest?)) Or did they play catch-up?))

Zest, do you know why they came out "with a waist"? And the first batch, and the second ... especially on high cakes it can be seen

It seems to me that it depends on the test bookmark in the forms. It is necessary to lay in a whole piece (I roll the dough into whole balls) and gently help the dough to evenly fill the entire form (I mean by volume; and by height - depending on the dough and the desired density of the finished product).

And Happy Easter to you!
Good luck!

I started from Pokhlebkin's recipe, which indicates the amount of 50 g of yeast per 1 kg of flour

Yes, of course, I know that everything is exactly like Pokhlebkin's! I just share my experiment ... well, suddenly, you're wondering

[I don’t know what you discussed with Lyudmila, but I have already written here more than once that you should not blindly follow the recipes, but you must take into account the strength of your yeast and the quality of flour.

This was just discussed And about the difference in yeast, as you say And since I had a Saf-moment (not dry, but pressed) yeast made in Hungary, then I considered them cleaner and stronger than ours, but I was afraid to equate them with those that from Lyudmila in Canada, that's why she put 25 grams

and what was taaam?)) Did the hopak danced zest?)) Or did they play catch-up?))

No, there was no room for a hopak

It seems to me that it depends on the test bookmark in the forms. It is necessary to lay in a whole piece (I roll the dough into whole balls) and gently help the dough to evenly fill the entire form (I mean by volume; and by height - depending on the dough and the desired density of the finished product).

Oh, I wonder how! I put it in a whole piece, of course, and I also rolled it into the ball (the transition to baking bread in the oven already taught this) But I just left the dough in the form with a ball. Even distribution across the width - does it mean you need to flatten the ball?

I just share my experiment ... well, suddenly, you're wondering

Of course, it is interesting Especially now, when there is such a variety of yeast of different strength, and all recipes indicate the same amount for all of them This is called: "The rescue of drowning is the work of the drowning themselves"))

It is not entirely clear why your Pokhlebkinsky original cake turned out to be too dense. If the yeast worked well and raised greyhound, then most likely the flour was poured.

I put it in a whole piece, of course, and I also rolled it into the ball (the transition to baking bread in the oven already taught this) But I just left the dough in the form with a ball. Even distribution across the width - does it mean you need to flatten the ball?

It is not necessary to give him too much on the top of his head, but carefully distribute so that he takes the whole form. Sometimes I help the dough to fit freely from below.

And also, lowering the kolobok inside a narrow shape, they could not noticeably outline the waist for him)) Here they are so curvy and grew up))

It is not entirely clear why your Pokhlebkinsky original cake turned out to be too dense. If the yeast worked well and raised greyhound, then most likely the flour was poured.

It's just that I ate cakes and can't express my thoughts normally
There were only problems with the fallen Easter cake! He tore the mold and fell on its side within 10 minutes after baking. I, it seemed, understood that he could not bake well, but when I saw how plump he was inside, I got scared. And I baked safety cakes on Friday. and Thursday, the "original" ones were all good too. So thanks to one fallen cake we ended up with a double portion of cakes

[Sigismund]

Sigismund

in this case, I am calm)) There are never too many Easter cakes

There are never too many cakes

That's for sure
And I finished a piece of Paraschina pasca on the seventh day after baking, and it was still absolutely not stale
And this is a piece, and a whole cake, I think, could have been held longer, but it did not work

Dear forum users! Several recipes are intertwined in this topic, which creates certain difficulties for users. In this regard, this topic is closed and remains only in the preview format.

The Paraschina Pasca recipe, the original Pokhlebkin recipe and the adaptation of this recipe for the bread maker are presented in separate topics and are open for comments.
Hope this helps to avoid misunderstandings and confusion in the future.

A small guide to the topic:

1. Recipe for Paraschino Pasque

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3431.0

2. Step-by-step photos by Paraschina Pasque, answer 271:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3431.270

3. The original recipe for Easter cake according to Pokhlebkin, answers 31, 32, 34:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3431.30

4. Adaptation of Pokhlebkin's recipe for a bread machine, answers 76, 79:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3431.75

5. Step-by-step photos according to Pokhlebkin's recipe, adapted for a bread machine, answer 386:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3431.375

I wish you all successful Easter cakes!

Paraskina pasca (Zest)