Easter cakes (Paski) from Svetta

girls, I didn't get Easter cakes ((they fell off, they were damp inside, the dough sticks to the sky, what's wrong? I did it strictly according to the recipe, only the proofing was longer, is it all about?
well, they were baked for a long time, however, my forms are large, only 5 pieces fit on a baking sheet, and these are the smallest))

Everyone. Speckled in a multitude of 1/4 portion per sample. There is no oven in the rented apartment)) The aroma for the whole Arab house ... and at night ... In a slow cooker, of course, it is not as beautiful as their ovens, but I think I’ll take it to the Jordan River. Thank you for the recipe.

[OlgaU]

OlgaU, I stood on the rack for a little over an hour. They also came up a little, I was even upset. She did not wait any longer and set to bake. And after about 20 minutes they seemed to float up: swoon: I put a little less than half of the dough in the mold, and they grew up like that.

girls, I didn't get Easter cakes ((they fell off, they were damp inside, the dough sticks to the sky, what's wrong? I did it strictly according to the recipe, only the proofing was longer, is it all about?

Ol, I sympathize, I have the same trouble, I even sobbed, everything is according to the recipe, if you melt for less than an hour, they don't grow so much ... try to put more dough, maybe, and melt for up to an hour and then in the oven ... But but the taste of the cakes is excellent, today my father was shaking just such, although the tops are sunken, and it seemed to me that they became even tastier for 2-3 days

[Svetulya]

Everything turned out great for me, I also baked yesterday ...

I'll tell you how I did it, but what if someone will come in handy ...

Before the introduction of the oil, the dough was allowed to stand at room temperature (I have 26 grams) for 1.5 hours, during which time the dough increased exactly threefold ...

After adding the oil, I kneaded the dough with a dough mixer at high speed for 12 minutes, until the development of chic gluten threads ...

Divided the dough (I kneaded half a portion, from 500 gr. flour) into two forms (1.5 liters each), it turned out exactly 1/3 in each mold) ...

I put the molds with dough pieces in the oven, set the temperature to 50 grams. and turned on the oven for exactly 1 minute, then turned off the oven, leaving the light on) ...

Exactly forty minutes later, the dough rose to 2/3 of the molds, that is, exactly doubled.

Without removing the molds from the oven, I set the temperature to 160 grams. top-bottom mode + convection, turned on the oven) ...

It took 10 minutes to warm up the oven to the set temperature, then the baking went, which took exactly 30 minutes, pulled the Easter cakes out of the oven, measured the temperature, 98.5 grams. :



Svetulya, thank you very much !!!

Girls, I also have such a cheat sheet, for sure it will be useful to someone:

The duration of the cake baking depends on its size.

A cake weighing less than 1 kg is baked for 30 minutes, 1 kg - 45 minutes, 1.5 kg - 1 hour, 2 kg - 1.5 hours.

[Crochet]

Crochet, girls, Sveta - guard! SOS! My dough is worth it - yeast in milk + choux dough, broken a little with a blender - already 50 minutes! And no hat, not even a hint of bubbles! What to do? Yeast is definitely normal - a completely fresh pack of Lux, on which it has been baking bread for three days - no one knows how.

[anavi]

anavi, throw a spoonful of sugar - trample !!!

[svetta]

svetta, Sveta, but she said - not a professional! This is where he is, professionalism - just in time - and promptly and correctly! Here! Just a genius - flooded literally in 2 minutes! Finally, I went to combine them with the yolks! Thank you so much!

And here are my Easter cakes. Svetta thanks

[anavi]

Girls, I can't always answer your questions quickly, I'm in the process! But I noticed that almost half of the questions arise from the CAREFULLY READING the recipe, you ask here, and in PM, and more than once. I understand that sometimes you have a cry from the heart, but do not be offended that I cannot answer you in time what has already been written!
Here anavi asks why there is no yeast cap. Here I confess - my personal flaw! For some reason I was sure that everyone knew that yeast needs sugar to grow, I pour it a bit on the eye just automatically, I was sure that everyone does this... But no, I was wrong, I will correct it in the recipe. (I can't fix it, there is no editing, I will ask the moderator.)
Still, many write that they stand the dough for hours. Well, who bothers to put it in a warm oven, especially since I write about it on every page, I manage to make baked goods in 4 batches in a day !!!
You write that the cakes are lacy and weightless. In general, I gave a recipe for thick, thick cakes, they do not need a very long proofing in the form. Therefore, I advise you to fill the molds just below half, then the dough will not stop and the baking will be as planned. And you put it on 1/3, wait for hours to rise from the liquid dough, it ferments in the forms, the dome does not work, and even after the oven sits down ... But this is not my fault !!!
Girls, dear, do not be offended by me that I wrote this way, and it may be harsh. It's just that during these 3 days I have answered so many times both in the topic and in the PM that I probably haven't written so much in a year. This is already my cry from the heart! Forgive me, but be more careful yourself.

ALL DELICIOUS BEAUTIFUL LUSH CREWS AND ANGEL BEHIND BACK !!!

[svetta]

svetta, of course, I can only say for myself, I don't blame in any way, forgive me, if it seemed so I understand that the recipe is excellent, I just messed up somewhere, trying to figure out where
by the way, she stood the dough in the oven, turned it on for 50 for a couple of minutes, then turned off the nargev, just kept it on the light bulb. my cakes settled down during the night, the dough is very tasty, it does not stick so much, I still want to get rid of the sunkenness, I make a second attempt
thank you very much for the recipe

I did a double dose yesterday. The smell of baked milk is also very good, it seems to me right everywhere)))) Fasting))) And also, for the sake of experiment, part of the clarified ghee ,, (Ghee) warmed it up a little bit darker and more oromat. May affect the taste.). About taste on Sunday

[Sveta]

Sveta, so my are ready, I understood all my mistakes, the hats are even, even a little sunken - I put a lot of it in the form of dough and it went to "walk" out, my Easter cakes turned out like mushrooms, but the taste is simply divine! Accept my gratitude, now I will bake only according to your recipe, I have not tasted it tastier. Yes, maybe someone will come in handy - I baked with dry yeast saf-moment, I did not find fresh ones - they are quite successful

Svetochka, I am grateful and apologetic for distracting - just at such a moment - especially when for the first time I bake a cake not in a bread maker for such an amount of flour - you do not understand anything, and so, of course, you could have drunk sugar into yeast. I will try not to distract anymore, because wonderful Easter cakes came out, 5 pieces. I'll try to insert photos right now. But most importantly, my daughter and 2-year-old granddaughter, fed with test cakes, both have already devoured one! Yes, they smacked their lips and said that this is the most delicious of all. I added another 30 grams of sour cream instead of that amount of butter, vanilla, cordamom and saffron strand. On Sunday I will try to remember you, Svetochka, with gratitude!

I cut off a piece from the still warm one, but it doesn't pour at all - it's just amazing!

Something, in my opinion, one picture was not loaded. Try again

[anavi]

anavi, Olga, what an excuse that you are !!! I am always glad to help people, I will always tell, chew it, put it in my mouth and shove it with my finger too !!!
Pay no attention to my pussy! It's just that when I'm torn in the kitchen myself, and here they ask all the questions in the subject and write in a personal 100 times, I can't help but answer, and this is very distracting from the process. After all, a person is also preparing and waiting for advice or explanations. Yes, and every girl wants to write approving words, because everyone needs it, and it's just nice to read.
I've already baked 19 kg, I'm sitting half-dead and writing, because I can't do it any other way. And I will write to you that your Easter cakes turned out wonderful, honestly!
Only now their taste will fully open in a day at least, the cake should "ripen". So enjoy their taste to the fullest on Bright Sunday!

Per serving: 3 pcs.550 gr., 2 pcs. - 370 gr and a small one from the remainder of 200 gr.
For some reason my hat cracked on my big ones

Sveta

[svetta]

svettaSvetochka describes so temptingly that I REALLY want to try this recipe. Svetik, is only the dough itself suitable for 4 hours? Or is it time for the cakes themselves?

[Albina]

Albina, it takes me this time for the whole process. But the girls stretch it for the whole day))))))))))))

[Svetochka,]

Svetochka, thank you dear for the inspiration.Also, as soon as I feed the family, I'll take up this recipe.

[Albina]

Albina, please read the last 3 pages - and God help !!!

[svetta]

well, the second attempt was better than ever
Svetochka, take the report)))

a drop they still settled after the stove, but still handsome, although they burst))))
svetta, thank you so much for the recipe

tell me, upset to how much of the form? do they grow strongly when baked? )))

Before doubling ...it took me exactly 40 minutes, in the oven with the light on ...

I put the dough on 1/3 of the molds, during the proofing the dough rose to 2/3 of the molds, at the end of baking, the caps peeped out of the molds for about a couple of cm.) ...

[Crochet]

Crochet, Thank you.

[svetta]

svetta, Svetochka thank you very much! I baked cakes today! It worked👍! Yesterday I walked around all the nearby stores and there was no live yeast anywhere, I had to bake it dry, and at home I found one pack of yeast for the Saf baking moment, usually I just use fast-acting yeast. I was very worried that it would not rise, but no, everything worked out! Covered in less than four hours!
Now I will cook only according to this recipe!

Thank you! An amazing recipe, I baked it for the first time, it turned out great, my only mistake was baking a heart from Nordic in the form, I put half of the dough in the form, rose three times and made an attempt to escape from the mold. The cakes are light and airy. In the Nordic form, the flowers baked small for the granddaughters, so the flowers were not completely imprinted, they turned out to be very airy, maybe the dough was liquid for me, but very tasty. I will bake some more.

I want to say a big, big thank you for this recipe! I baked Easter cakes for the first time in my life, I always thought that Easter cakes were aerobatics and I couldn't do it. But with this recipe I did it !!!! We went up well, delicious, tasty !!!!! And this despite the fact that, not trusting herself, she entrusted the dough to the bread maker (mode - dough 1.5 hours). Half an hour before the end, I had to remove half of the dough, since it did not fit into the HP. Both parts (the one that remained in the HP and the one that I took) rose well and baked! The recipe is just a bomb!
Happy holiday everyone !!!!! Health and successful culinary endeavors!

Sveta, thank you very much for the recipe! This is exactly what I was looking for. The taste is incomparable, although I put a little less sugar by 50 grams. The result is soft, fluffy, not crumbly. And of course the photo. Now I will always bake only according to this recipe.

[Happy long-awaited Easter everyone !!!On the day of Christ's SundayI want to wish youSo that over your whole familyThere was God's grace.Peace of mind, wealth in the house,Life is in harmony with yourselfPhotos of all relatives in the album,In families - happiness and peace.Take care of your loved onesDo not keep evil in yourself,May the Almighty protect youFrom resentment and lies in fate]

Happy long-awaited Easter everyone !!!
On the day of Christ's Sunday
I want to wish you
So that over your whole family
There was God's grace.
Peace of mind, wealth in the house,
Life is in harmony with yourself
Photos of all relatives in the album,
In families - happiness and peace.
Take care of your loved ones
Do not keep evil in yourself,
May the Almighty protect you
From resentment and lies in fate.

My Easter cakes according to this recipe. Haven't tried it yet.

[svetta]

svetta, Christ is risen
I am very grateful to you for the recipe. The Easter cakes came out just fine, sweet, juicy. Exactly what I've always wanted. Now I will always use your recipe. There is a photo, I'll try to post it later. Thanks again from the whole family.

[Albina]

And we tried!
This is delicious!!!


and now - debriefing:

Albina, it takes me this time for the whole process. But the girls stretch it for the whole day))))))))))))

I wouldn't stretch it either, but following the recipe, I didn't add sugar to the yeast with milk, so I waited for the necessary "hat" for 2 hours, during this time I checked the yeast and found an alternative ...
and in molds at 40 degrees in the oven, an hour and a half was fine ...
so it ended up in 7 hours from and to, bathed fell, although at the beginning the baking och grew beautifully.
I very much ask the moderators to give the author the opportunity to correct the recipe, it is very successful!
and the portion is the most suitable for us!
Svetta, thank you again, and Happy Holidays!

I also tried it - DELICIOUS, but it shouldn't have been otherwise

And I, and I thank you very much !!! I haven’t managed such successful and tasty cakes for a long time, my hats also fell slightly, because I missed, well, as usual, several things to do at once, well, the taste is stunned, along with vanilla I added a little "Camis" for mulled wine. Thank you very much Svetulya for the recipe and comments!

And I am very grateful from myself and from the customers! Great recipe at work. And the taste is very, very !!! Svetul, once again thank you very much for the recipe and help, both here and in PM !!! I made three batches according to your recipe. And here is what one of the customers wrote: "And we are already enjoying your wonderful, so fragrant, extraordinary, delicious, homemade, made with such love! I liked it very much !!! I recommend it to everyone, you will not regret it !!!"
But I got so much with one serving:

Even the youngest son has already said several times that these cakes are the tastiest Although it is generally hard for him to please And even more so, she only put nuts in them. And then he says: "Are there still those with nuts?"

[Light,]

Light, Thanks a lot for the recipe! Delicious Easter cakes, I was left alone that I handed out, that I ate at a party. Everyone liked it. True, I made some mistakes and my hats became hollows. The paper forms are very light, heavily oiled. What can be wrong? Am I badly kneading the dough or paper quality?

Even the youngest son has already said several times that these cakes are the tastiest Although it is generally hard for him to please And even more so, she only put nuts in them. And then he says: "Are there still those with nuts?"

Albina You did the right thing, put nuts! I put in the purchased candied fruits and it is delicious with them! But just this morning I ate and thought that I really want nuts here!
And the eldest daughter told me: - That the dough is very tasty and smells very tasty, and candied fruits, with their tasty smell, interrupt the even more delicious smell of Easter cake!

[svetta]

svetta, I bring my thanks for the cake. Delicious and sweet. Made with almonds and orange and candied fruits. Everyone loved it. but most importantly, my children said that these cakes are the most delicious. Now I will bake such cakes every year.

Albina You did the right thing, put nuts! I put in the purchased candied fruits and it is delicious with them!

I put nuts, and raisins, and candied fruits. I used to put nuts and raisins in cakes before. And I bought candied fruits last year, but since the younger son is ahead, I cautiously add everything. And this time I made up my mind.
I really liked this cake. So, God grant health and next year I will bake it.

I have baked this recipe several times already. My observations: if there is a lot of dough, then a denser dough is obtained, rich, flaky, damp, but the roof flies to its side during baking and even falls off (the dough was a little less than half, in the oven it began to grow wildly). If you put so much dough that the tops remain in place, then the structure becomes dry, airy, spongy. I do not understand how to achieve rich layering and light moisture with normal roofs ... I do not understand why the dough increases so much in volume in the oven. It grows well before the oven, but in it - the guard is simple!
Perhaps it is worth increasing the temperature so that the crust forms faster ?! Then, after all, growth must stop. I will continue to experiment

And I thank you so much for the recipe) Very lush and tasty Easter cakes!

I made a report) decorated my daughters, the eldest made mastic flowers, leaves, laid them out together)) made Easter cakes for myself, friends and several regular customers as a gift, everyone says that these are the most delicious Easter cakes they have ever eaten
I added raisins, candied fruits pamelo, only these were found in the store, but there was no time to make my own, and dried papaya, for beauty)))
in the photo there are 2 types of Easter cakes
Svetochka, thank you very much for the recipe and for help in execution

Today for the first time I got thick cakes, damp, without springiness, and there is airiness, but they crumple when squeezed very easily. We ate one now, left the second for tomorrow, we'll see what changes)) The main thing, kmk, is not to dry these cakes in the oven. Today I followed them very strictly and caught the moment when the dough just stopped sticking to the skewer, and immediately took it out. And I also increased the sides of the forms (the dough was 1/2, it would definitely run away), the hats remained in place, and when they cooled down, they dropped slightly, and we got very neat Easter cakes.

Today they cut the last cake, but it is fresh and has a peculiar taste. I should not have been afraid. By all means next year, God willing, I will bake. Baked with dry yeast

Thanks for the recipe, Sveta!

Olga, to your health!

Svetochka, I want to try this cake this year.
I hope that I will like the taste, because I like moist and rather dense cakes.
But I am confused by one moment: I just looked at the photographs - everyone has different roofs, that is, I have not seen anybody's that all the Easter cakes are even with the same convex roofs. There are unevenly humped, And some are even clearly failed. Of course, this should not spoil the taste, but hotzza and beauty
What do you think is the reason for such unstable results on the roof, and how to deal with it? Before getting into the mold, try, if not to roll into a ball, then somehow round off the dough with fat hands or, conversely, with agonyaboutth? Or will it still blur?
And further. What size of molds do you find optimal for this recipe?

Soon we will bake cakes 🔗 I will definitely bake this recipe