Easter cakes (Paski) from Svetta

[Girls, here I made the first baking and a photo for everyone for clarity!]

Easter cakes (Paski) from Svetta

Category: Bakery products

Ingredients
flour	1.0-1.1 kg
milk	0.5 l
eggs	6 pcs
yeast	50 g
sugar	400 g
butter / margarine	300 g
salt	5 g
lemon zest	1 PC
raisins, candied fruits	taste

Cooking method

• Algorithm for baking my cake.
• 1) We make flour. In 200 ml of milk we brew 100 g of flour (3/4 cup), remove from heat, stir vigorously and add another 100-150 ml of milk. Cool until warm.
• 2) We dissolve the yeast. Dissolve yeast in the remaining milk with the addition of 1 tbsp. l. Sahara.
• 3) We combine 2 mixtures. Then I punch it with a blender on Turbo, the lumps almost disappear (then, when the dough rises, they almost diverge, and after baking they are not at all). Let the yeast rise with a hat, not for long.
• 4) Knead the dough. Combine flour, yeast, yolks, whipped until whitening with sugar - you get a very thick lumpy dough. Add half of the whipped proteins - it's more fun to mix the dough. We mixed in half of the proteins - added the rest of the proteins, the dough became semi-liquid and viscous, knead well.
• 5) The dough is suitable 2.5-3 times in volume.
• 6) Melt the butter, pour it into the dough and knead until the butter completely enters the dough. Knead for 10 minutes.
• 7) Roll the raisins / candied fruits in flour and stir into the dough.
• The dough turns out to be thick, but viscous, you can't make a bun. Using a large spoon or hand, spread the dough into tins. I expand to the height of the 2/5 form.
• 9) Distance and bake at 180 deg. until ready for a dry splinter (baking time depends on the size of the cakes).
• 10) Decorate the pasques as desired.
• Girls, here I made the first baking and a photo for everyone for clarity!
• Divided the dough into forms - this is the amount of dough for 1 recipe. Forms for 250g and two forms for 125g. How much baking form - so much dough and put! The dough in the form is just less than half, as I say - 2/5.
• 
• 
• The dough came in a warm oven 50 degrees. (I don't have less) 45 minutes
• 
• 
• Baking at 175 deg. 35 minutes
• 
• 
• Do not over-dry the cakes in the oven, otherwise they will no longer be chilly.
• Do not rush to taste the cakes, their taste will fully open in a day at least, the cake should "ripen". So enjoy their taste to the fullest on Bright Sunday!
• Easter cakes remain fresh even 2 weeks after baking, they just become a little denser, but do not stale.

The dish is designed for

about 2.5 kg

Time for preparing:

4 hours

Cooking program:

oven

Note

I have been baking these pasques for 4 years already. This year she broke her personal record - baked 20 kg 800 g !!! this is more than 70 pieces.
Pasks do not dry for almost 2 weeks, remain almost as fresh.
I have tried different ones - both fluffy like rolls, and similar to sweet bread, and weightless like Pannetone, but I like heavy, oily, sweet pasques, as we say - thick. This is exactly the recipe I give you. Pascals are awesome !!! These are the tastiest I've ever eaten (I'm not bragging, I'm stating).

Py. sy. To make the pasques a beautiful yellow color, on the eve of baking, grind the egg yolks with salt and leave for an hour before kneading the dough. The yolks will become much brighter, like in homemade eggs.

Py. py. sy. Bake Paski with a light heart and prayer. God help you and an angel behind your back!

I do not know if there is such a recipe here on the site, it takes a long time to rummage around, so I am writing quickly.

Once again I want to say thank you for the recipe for Easter cakes. The first time I liked the result, delicious! And my son is just delighted, although he doesn't eat baked goods especially! Now I think I should have had more oven !!!

[20 kg 800 g of beads !!!]

Once again I want to say thank you for the recipe for Easter cakes.The first time I liked the result, delicious! And my son is just delighted, although he doesn't eat baked goods especially! Now I think I should have had more oven !!!

Larissa, I am very glad that the recipe was to your taste, bake to your health!
And I graduated from the pasta / cake marathon with a personal best - 20 kg 800 g of beads !!! Not counting the wicker edible baskets in the amount of 6 pieces ... And now I'm like this -

you are a goddess of light

Oh ... and now I'm still baking a lemon pie, the lemons are left without zest and they won't live until Monday ... I had to dispose of it.

... lemons left ...

The funny topic has a story about this
I found it here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14.0

Oh ... and now I'm still baking a lemon pie, the lemons are left without zest and they won't live until Monday ... I had to dispose of it.

Okay ... I also paint eggs ... it's a shoemaker without boots!

The funny topic has a story about this

Irina, thank you! laughed !!! Well, definitely about me !!!

I do not know if there is such a recipe here on the site, it takes a long time to rummage around, so I am writing quickly.

Sveta, thank you very much for the recipe, I also used it yesterday!)))
It seems that it does not require special attention, but it took a whole day!
First, the dough came up for an hour, then the dough stood for three hours,
and even in forms for two hours later ...
But the pasochki came out - beautiful!
True, I have not tried it yet, at work today.
But the dome is very good, did not fall off, soft ...
Tomorrow I will try, if today my gluttons are still not
disposed of)))
You would have issued it with a separate recipe, otherwise we noticed
and someone will miss ...
And with this expenditure of time for personal participation, nothing at all!
If also the taste does not disappoint ...)))

And since last Easter, I keep forgetting to write a recipe for an excellent dough for cake, well, another Easter did not come, but I never wrote the recipe

I do not know if there is such a recipe here on the site, it takes a long time to rummage around, so I am writing quickly.

And take a huge thank you from me for the recipe.
This year I decided to try to bake cakes myself for the first time. I reread many recipes and they all scared me with their complexity, but this one seems to be simple.
But it tasted just delicious. And they got up very well.
Thanks again!!!

[May God grant you health and happiness !!!!]

sweet and delicious.

Svetik, BIGGEST thanks for the recipe !!!! I didn't want to bake cakes, but my soul could not stand it .... And since I went like this, I think I'll try your recipe, I really liked it. Oh, how happy I am with the result. Firstly, everything worked out quickly, secondly, the view completely suited me and, most importantly, the taste ..... God, the same taste since childhood, grandmother .... Thank you !!! May God grant you health and happiness !!!!

🔗 🔗Happy Easter !!!! 🔗 🔗

Girls, many thanks to all who were not afraid of my unfamiliar recipe without a detailed description and without a photo! Thanks to everyone, everyone, everyone who wrote me thanks and reviews !!! I am very pleased that my hastily written recipe came to your liking, reminded of childhood, of your beloved grandmothers ...

Since my recipe found such a response in you, I will have to repeat the recipe again with a detailed description and photo. I promise to post it as a separate topic.

Sveta, and I am grateful for the recipe! Oh, what delicious cakes turned out, rich, sweet, almost like muffins, everything I love! I join the request to issue a recipe so as not to get lost

Girls, many thanks to all who were not afraid of my unfamiliar recipe without a detailed description and without a photo!

Sveta, and I firmly decided next year to bake pasochki according to your recipe. In this I tuned in to a different recipe (by the way, very good). But I will definitely try yours.

Pasques are thick, oily, plump, sweet and very tasty.

Sveta, thank you so much for the recipe! I took a chance and made the right decision.Delicious! Be sure to expose this recipe separately! I also really liked that the pasches do not crumble and do not dry when cut. I specially left it on the table overnight. Thanks again!

[baby doll]

baby dollThank you for your feedback! These pasques do not dry for a long time, after 2 weeks we eat them quite normal. And last year one pasta in the dacha in the refrigerator "got bored", dried up, but we ate it - delicious !!!

Pascals turn out to be thin,

Svetik, how is that?

Svetik, how is that?

Today I was already asked this question in a personal. Here's what I replied: "Hihi ... !!! Glyvkye (in Ukrainian) is exactly the translation of" lumpy. "In general, this is what we call the dough, heavy, semi-cooked, half-baked, hammered - lumpy. paskam means “not airy, dense, and at the same time baked.” This is not Pannetone, which can be eaten with the lips.
In general, my recipe is almost the same as Myasoedovsky Easter cake, but my dough is brewed and not put overnight.
Try it, you won't regret it !!! There the girls have already been bored with my recipe, and how many thanks my customers write to me !!! I will say without false modesty - these are the most delicious pastries that I have ever eaten! As my daughter-in-law told me, my recipe is real Jewish - "Zyama, do not spare the tea leaves !!!"

No no! These pasques are not sharp - they are very, very tasty! The lumpy dough makes the stomach heavier, and you get pleasure from it!

Svetik, how is that?

but I was ashamed to ask, now thanks to you I know

I so want to try, probably I'll make myself for Radonitsa

Girls, bake !!! Paski are very, very tasty. They are not confusing for cooking, you will only get pleasure from the result
Svetochka, thank you so much for this recipe. You see that even without MK the recipe went to the masses and leaves only positive reviews. THANK YOU!!!

[1 kg flour0.5l milk50g fresh yeast300g butter (I make it in half with Olkom Margarine Vershkovy Kievsky - delicious!)400g sugar6 eggs5g saltzest of 1 lemonraisins, candied fruitsBrew 100-150g of flour with boiling milk, stir without lumps. Cool down - ext. yeast. A little will do - ext. yolks pounded with sugar, flour. At the very end, ext. whites whipped with salt, zest. Suitable 2.5-3 times - add melted butter. Divide into molds 1 / 3-2 / 5 of the height of the mold, allow to come up to a height of 1 cm below the edge.Pasques are thick, oily, plump, sweet and very tasty. Do not change the recipe !!!this is the amount for 2.5kg of beads]

This is what Sveta wrote, I copied myself

1 kg flour
0.5l milk
50g fresh yeast
300g butter (I make it in half with Olkom Margarine Vershkovy Kievsky - delicious!)
400g sugar
6 eggs
5g salt
zest of 1 lemon
raisins, candied fruits
Brew 100-150g of flour with boiling milk, stir without lumps. Cool down - ext. yeast. A little will do - ext. yolks pounded with sugar, flour. At the very end, ext. whites whipped with salt, zest. Suitable 2.5-3 times - add melted butter. Divide into molds 1 / 3-2 / 5 of the height of the mold, allow to come up to a height of 1 cm below the edge.

Pasques are thick, oily, plump, sweet and very tasty. Do not change the recipe !!!

this is the amount for 2.5kg of beads

Reply # 5776 Apr 13. 2014, 00:17 "
it's on page 289

Aha, I found it already !!! I have the same recipe, this is ours :-) :-) SCHS, by the way, I put the oven 6 pies, promised to work :-)

I got 4 pieces of 250g and 4 pieces of 350g. The only remark to brew flour is better than 100g. and not 150. I got a too thick mass, in which it is not very convenient to observe the process of approaching the dough.

Girls, many thanks to all who were not afraid of my unfamiliar recipe without a detailed description and without a photo!

Svetochka, and from me a tremendous thank you for the recipe. That would be so yummy the first time !!! And so simple, especially
I liked doing in Kesh with induction. I was going about my business in parallel. At first, my husband grumbled that the recipe was unverified, but I had a purchased spare (last year there were problems with the electricity, the network was bad). But it turned out, though it baked for a long time, because of the tension.
And how much time and temperature are needed. I baked at 150 with convection.
The result is beauty !!! - the husband on the second day said that it turned out so gorgeous, and that now I would do this often.
Thank you so much

Svetochka bring my report (though these are the last). Once again, a tremendous thank you for the joy of remembering childhood !!!

Hell already! I confirm - yummy!

Brightwing! I was the first to see that I have been baking such beads since my youth, the crumb is moist. It turns out that this is a feature of the Ukrainian version of the cake dough. the dough flakes straight! they turn out like springs!

Will it work with dry yeast? And if you do it on 350 grams of flour, then divide everything by three?

Will it work with dry yeast? And if you do it on 350 grams of flour, then divide everything by three?

Yes, for 350g of flour, divide everything by three. But keep in mind that the "volume" dough ferments better and rises better.

I didn't bake it with dry yeast, I won't tell you. Using dry yeast makes baked goods dry quickly.

Girls, show the cutter though, or have you already eaten everything? Is it fibrous and wet? I want this.

Sveta, I read the recipe, I want to try. Maybe I will do half a portion for the memorial day.
I feel that how I love it will turn out.

Svetochka, I’m running to you with thanks, I made two recipes, according to yours and "from Myasoedovskaya" Raisins, my son-in-law said that yours is tastier, and I like both of them very much

It turns out that this is a feature of the Ukrainian version of the cake dough. the dough flakes straight! they turn out like springs!

Yeah, girls, very tasty, these are the features of the custard-based yeast dough, it is always the most delicate, springy and moist. Vkusnoooo. Do we remember someone's bread from such a dough in KhP baked and it was made from individual rolls in the form? Oh, I forgot, I forgot, I forgot aaa, I don't remember at all who our author is, I wanted to bake it again, but I did not put it in the bookmarks
Svetik, thanks for the separately exposed recipe! I'll take it straight to the bookmarks, next year I'll bake both yours and my Easter cake. This is already late.

[Ilona]

Ilona, can this?

[Ilona]

Ilona, and nothing was late !!! You can bake up to the Trinity !!!
Svetta, and in the recipe at paragraph 5) how much does the dough cost? And, as I understand it, the dough is liquid, but the dome on the kulich turns out all the same?

Using dry yeast makes baked goods dry quickly.

Svetochka, depending on what kind of dry yeast. Now I bake on professional saf, then awesome baking turns out, better than fresh.

[Svetta]

Svetta, and in the recipe at paragraph 5) how much does the dough cost? And, as I understand it, the dough is liquid, but the dome on the kulich turns out all the same?

The dough is allowed to stand for 1-2 hours, depending on the ambient temperature.
Yes, you can't make dough into a bun. I, after unfolding into shapes with fingers dipped in rast. butter, shape the dough in a mold until smooth and make it look like a hat. In the form, the dough rises almost to the top (also about an hour), then the hat will turn out small. But don't expect a high dome, there won't be.

[Leka_s]

Leka_s, I compared these two recipes - sooo similar! In mine, flour is only brewed, and there it is necessary to ferment the dough for a long time, but the recipes for the composition are almost the same.

[svetta]

svetta, yeah, I also compared the composition, your cakes bake faster
I really brewed 150 gr in half a liter of milk. flour ... well, it was a very thick mass, I had to add half a glass of milk with yeast, I was upset that it wouldn’t work, but still decided to continue, everything turned out well

And how much time and temperature are needed. I baked at 150 with convection.

Oleks, I'm glad that you liked my pasochki!
I bake at 180 degrees. without convection about 30-40 minutes depending on the size of the beads.

Thanks for the recipe!
If you put a spoon vertically in the finished dough. will the spoon stand or fall?

Thanks for the recipe!
If you put a spoon vertically in the finished dough. will the spoon stand or fall?

Olga, what a mystery ...
The spoon will stand, but slowly tilt and fall. Although ... I'm not sure.

There is such a recipe for cakes, where it is indicated that the spoon in the dough should stand, it may deviate slightly, but not fall. If it falls, then add flour. Also does not form into a ball as usual. Hence the question.

[Olga from Voronezh]

Olga from Voronezhprobably so it turns out. The dough is quite thick, but you cannot knead it on the table.

these are the features of the custard-based yeast dough, it is always the most delicate, springy and moist.

This is exactly what I'm trying to understand - how exactly different technologies affect the result, so that one can assume texture and taste, because you can't try all the recipes. While I am experimenting with a long dough - it is convenient to put it at night, and in the morning everything else is fresh with a fresh mind. But hands have not yet reached the custard version - we urgently need to start. And interestingly: no one tried to combine? Does this make sense?

[Anna1957]

Anna1957, I was just unsubscribed by the customer, who singled out with candied fruits from my raisins and candied fruit beads - they turned out to be tastier to her, because there the DOUGH WAS BETTER and next year she wants to order this particular recipe. But I did the whole huge order from this one recipe on the same products. Either the presence of candied fruits somehow changes the structure of the dough during baking, or MAYBE I kneaded the dough longer before laying out ...
Why am I writing - with one recipe you can get different results.

It's clear. But I want to understand the principle and, if possible, regulate.

Py. sy. To make the pasques a beautiful yellow color, on the eve of baking, grind the egg yolks with salt and leave for an hour before kneading the dough. The yolks will become much brighter, like in homemade eggs.

So rub in an hour or the day before? I do not understand ... And can you advise more? My frosting (protein, sugar, lemon juice) falls off when slicing, and we all love it. I also want to bake your cakes on the 29th. I love those.
Yes, and yet, we do not sell candied fruits. If I cook orange peels in sugar tomorrow, do you think they will do?