Easter cakes (Paski) from Svetta

[Olga VB]

Olga VB, Ol, depends on flour. If the flour is very dry, then it will take moisture from the dough and the dough will turn out steeper, that's the hat. You can immediately add extra 100-150 g of flour to the dough.
I bake paper molds, where the weight of the dough is from 150g to 500g, optimally 150, 250, 350g.

Albina, thanks, I am pleased that I liked the recipe.

To begin with, I want to say that this was my first experience in baking cakes, and indeed working with yeast dough. Yes, she lived to almost thirty years and never baked cakes, because my mother always baked very tasty rolls (as we call cakes). I decided that this year I was ripe for buns and for Easter I will definitely bake and take the child to church to light it. My choice fell on your Easter cakes, because drool flowed from the description, dark, sweet, everything I like.
At the beginning, I faced the problem of making flour, because when I poured flour into milk, it turned out just a lump, a call to my mother, and everything is normal.
Then it did not work to grind the yolks with sugar until white, my mixer refused to chatter this density and I did not resist, I decided that the sugar would dissolve in the dough.
When it came to kneading the liquid dough, I didn't succeed, it turned out to be a bun. I added another egg, and it seems like nothing happened.
The dough was suitable for an hour, the dough was suitable for 3 hours, in the forms it was allowed to stand for an hour. All this at room temperature, only I put a pot of water on the fire to make it warmer, and the soup was boiled, the kettle.
It was baked for 30 minutes. It turned out for half a portion three buns 4 cm high, 13-16-16 cm in diameter, and trimmings of muffins.
She destroyed the cupcakes hot, one bun an hour later, two others the next day.
It turned out SOOO tasty, everything I like, oily, sweet.
I was looking forward to the opinion of my mother (she always baked according to her own recipe, just amazing rolls) (but mine, frankly, turned out to be tastier), so mom and dad said that they had never tasted it tastier, and even my brother, who is a vegetarian (like) and did not eat dishes with eggs, he ate both cheeks and praised.
For Easter I will bake one and a half portions, and now it will not be a shame to treat everyone !!!
Svetlana OOOOOGROMNOE THANKS for a wonderful recipe. Now this will be my recipe, my Easter buns, or rather our family, I won't even try others, because this is what I love.
Yes, and photos, buns are not handsome, but I love them dearly, my first-borns.

Added on Tuesday 12 Apr 2016 00:02

Added on Tuesday 12 Apr 2016 00:03

Added on Tuesday 12 Apr 2016 00:05

I somehow thought that they turned out to be heavy, and my mother said WHAT LIGHT, my mother knows better, I'm not special in this yet. And inside they are fluffy, mmmmm I want more, faster would be Easter.

[Shalashen Tatiana]

Shalashen Tatiana, with a start!
Very beautiful "correct" cut, and a little more work on the shape and decoration - and there will be extraordinary beauty!
The main thing is that everything turned out deliciously, which the family appreciated. now it will work.
Incidentally. Of course, this cake recipe is very good, tasty (Svetochka,), but we have other very successful recipes on the forum. Try it somehow for a change - you won't regret it. There are also options for vegetarians.

[Shalashen Tatiana]

Shalashen Tatiana, I fully support you. According to a similar recipe (slightly different proportions), my great-grandmother, grandmother, mother, and now me, have always baked cakes. Oh, I wrote, and suddenly I realized that the recipe has existed in our family for over 100 years. As for me, this is the most delicious cake dough.
svetta,

[Shalashen Tatiana]

Shalashen TatianaWhat a fine fellow you are that you were not afraid to take a difficult recipe for cakes for the first baking! I am very glad that everything worked out for you and everyone liked the cakes. Olga VB-Olechka writes correctly, a little more work on the form and design and there will be masterpieces!
Well, as Olya advises, try other recipes, there are also completely for the lazy, there are simpler ones in technology. Don't get hung up, I'm sure you will find both uncomplicated and delicious.

work on the form and decoration a little more - and there will be extraordinary beauty!

Of course, I bought the molds, and for the bright holiday of Easter I will definitely decorate them beautifully, I can do it. , the first time the main thing was to get it, and then also the taste

Added on Tuesday 12 Apr 2016 10:48 AM

Well, as Olya advises, try other recipes, there are also completely for the lazy, there are simpler ones in technology. Don't get hung up, I'm sure you will find both uncomplicated and delicious.

Perhaps someday I'll try another recipe, but not now, now your Sveta recipe is my favorite, and I think for a long time
My mom will also try to bake this recipe this year.
Once again I hug you strongly and thank you for such a delicious

Added on Tuesday 12 Apr 2016 10:57 am

By the way, girls, I think that it turned out to be Easter cakes, because I baked with such a desire, delight and of course prayer !!! And my two-year-old son helped me knead so much! I wanted to try it so much, I already squeaked inside, waited for my husband to leave for work, and I was left alone, and the weather outside was not very good (this was not to go anywhere, but anyway we went to run through the puddles for an hour while the dough came up) ...

Wow, what Easter cakes ...

Girls! Sveta! Maybe someone will answer me ... Maybe someone knows ... Last year I baked these cakes, everything was wonderful !!!! And taste, and color, and structure !!!
And then ... They asked me to bake for a sample now, they want to order for Easter. Speckla, and they crumble, horror. Why? What could be the reason? Kneaded the bread maker, stood as it should, one slightly cracked, did not stand. Made with margarine, I always take it - "Pampushka", our Kazakh, good. Why a tiny cake? The recipe is proven, already baked.
Last year, the whole table was made large, from two recipes - yours, Svetochka and with Myasoedovskaya. Both

Added Thursday, April 14, 2016 09:23 AM

Here they are, my tiny ones ...


Oh, something turned over ..

I'll wait and listen. : girl_manikur: I also got tiny ones, they stick to my teeth. Kneading in a bread maker. I would like to look at the consistency of the dough. Even it seems to me that it was still watery for me. Although rose well in the oven, the dome is slightly cracked.

[Naroma]

Naroma, oh, how annoying ... Honestly, I don't know why they crumble. I had this only once, I decided for myself that I had not kneaded the dough well. I don't quite understand how a bread maker can knead a semi-liquid dough, it will twist only the middle with a spatula, and the edges will still be poorly mixed. I knead the dough exclusively with my hands, yes, it’s not easy, but I don’t worry about the result.
elvin, Elvira, the dough should be watery, the bun will never come out of it.

Here I am a radish, a bad person, for a couple of years now I have been baking cakes according to this recipe, but I have never brought "thank you"!
Correcting myself:
Easter cakes come out incredibly tasty! The most delicious that I have ever baked and even that I have ever eaten in my life !!!
And this is not an exaggeration, an honest pioneer!
Baked with different yeast (dry, pressed, rail) - always an excellent result.
The first time, being careful, I put less sugar - I really regretted it, it was badly lacking in taste.
The rest of the times I baked it strictly according to the recipe and in high tins - the crumb came out beautiful, the fibers were long, it was clear how they were striving upward.
A lot depends on the flour, several times the cakes came out a little drier than I like - the flour was dry and took more moisture, although everything was measured strictly according to the recipe.

And I don’t remember something crumbled or not, rather not, or rather not much.I also kneaded with my hands for about 10 minutes until the oil was absorbed. The dough was thick.

[svetta]

svetta, the dough was not thick, I helped the bread maker to stir with a spatula and I think that it was kneaded well. Maybe you still need butter, not margarine?
Is everyone doing with margarine? tell ...

[Naroma]

Naroma, Natalia, I always do with butter. Once the test cakes turned out to be dry, I sin on too dry flour and on the fact that I overexposed in the oven.
And yet, I must mix the butter with my hands. I don't know if this is important, but, as my grandmother used to say, "there are no tasty cakes without labor."

I did it in butter.

Yes, I used to do it for myself too, but then I decided to save money
Sveta has butter / margarine in her recipe ...

[Natalia]

Natalia, I make orders on butter and 30% margarine, for myself I bake on butter: margarine = 1: 1, I didn't notice the difference. True, I take good margarine, not cheap, I only use it in baking. I think that margarine in baking is irreplaceable, no matter how you think about it. IMHO

Now I wore a sample for potential customers (we are neighbors and we communicate well). They tried and said that my pets (who twisted their noses that crumble) zazra stuck, lovely Easter cakes. I will definitely bake this recipe! Thank you very much, Sveta for the recipe!

[Natalia]

Natalia, well, that's nice that we liked it. I am sure that before Easter the Easter cakes will turn out right!

So I also think, just because I did not bake on the right day, they did not work out a little)))

[on the wrong day baked]

Here I also think, simply because on the wrong day baked, slightly failed)))

What is it like???

Well, not during Easter week, I mean. All the same, this is not just a muffin ... but now a post, even more so ...

Crumbling is most often associated with the quality of the flour. Something is wrong with its composition. Usually bread made from such flour with sourdough and something like whey was treated for crumbling, kneaded very carefully. But it is difficult to do this with Easter cake so that the taste does not change.
You can try adding fresh non-acidic whey, or a piece of non-acidic starter culture, but be careful not to change the cake. Mix with handles in addition to hp.

But I would probably just change the flour.
For kulich, the choice of flour is very important.

[fffuntic]

fffuntic, exactly! I very rarely bake bread with the addition of rye flour and this bread ALWAYS crumbles! And for baking Easter cakes, I use flour from only one manufacturer and for several years, they always work out.

I choose the best flour from us, especially for Easter cakes
I'm thinking here ... It seems to me that the dough is not good. I let the dough stand for quite a bit of time, as soon as I began to stir - I put it into circulation.
I remember bread from a bread machine. There is a program for 2 hours! here on it is usually crumbly bread. And the one that stands for a long time never crumbles.

How did you check that the flour is the most suitable? Compared to the other? Price and manufacturer do not matter here. Yes, and it happens that you buy flour, for example, MacFoo, and a hundred times it is beautiful, and at 101 it gets a puncture.
But if you dig deep into the theory, then you can speculate.
Unmixed bread gives a coarse porosity. That is, if you want a tender crumb - knead properly.
A well-aged dough - almost like sourdough, improves baking and prevents crumbling. Bread that has fermented for a long time is the same, it accumulates acids and should also be more elastic, just do not overdo it.

That is, you can try to improve the dough by fermenting longer. But it is also impossible to overoxide.
Choose the longest HP mode.
You can also try to improve the flour - for example, add a pinch of ascorbic acid, you can add fresh, non-acidic milk for the same purpose, no more than 15 percent of the liquid change so that it does not give a taste
(for example a couple of tablespoons of whey with kefir or sour cream).
If the flour is weak, then it does not really like melted butter, but will simply eat the soft one easier.

In production, an improver is always added and they are insured against any kind of failure. And we may have surprises.
Once it worked out before, but now it doesn’t, then it’s a matter of flour. Either change or adapt.

Yes, I read something like this about adding acid to the dough to reduce crumbling. I will increase the time of proving the dough.
Flour, of course, is purely my subjective opinion. I picked it up through trial and error. I've been baking on it for many years. Biscuits were baked from this bag.

Added Thursday, April 14, 2016 7:04 PM

And yet, in the taste, it seems to me, there was not enough ... How to call it? When the dough is not fermented.
In the next. I will add time and report back, be sure!

[Naroma]

Naroma, I ferment the dough until the moment when it stops growing up and just starts to fall off. Everything is ready!

Yes, definitely, I didn’t hold it, I was in a hurry.
Well, the whole world sorted it out)))))
I love our bread maker. RU

[Naroma]

Girls, you can do everything right, but if the flour is weak, then it will float. You have nothing to do with it.
And the crumbling will be and the taste may suffer.
The only way here is to make test baked goods. Then try to rectify the situation by adding enhancers and lengthening the batch.
The recipe is very tasty. For him and the yeast needs good, weak on sugar "break".

Naroma, excuse me, I will be a little clever, but only so that you have the most delicious.
In theory, bread and biscuits require completely different flours.
In bread, strong flour with good gluten is important, so that after kneading the pores of the bread are obtained. In a biscuit, on the contrary, you need flour as weak as possible so that the biscuit is not rubbery. That is why recipes require mixing the egg dough with flour for no more than 15 seconds, so that even weak gluten develops minimally. otherwise the biscuit will be tight.
For bread, strong baking flour is produced, and for biscuits, ideally, you should take culinary or general purpose, then it will be the most delicious.
You've probably heard that panetone generally needs the strongest flour. to absorb a lot of oil and eggs and give lengthened pores in the crumb.
For our cake, the requirements are smaller, but also weak flour is not suitable.

[fffuntic]

fffuntic, thanks for the science!
And if you add a little gluten to the premium flour, it will help make the flour stronger for this recipe?

Naroma, I'm sorry, I'll be a little clever

Why apologize, then? I'm always glad to hear from a smart person.
Advice on business is always interesting, and not only to me, I think

Added Thursday, April 14, 2016 7:50 PM

There is definitely no other torment for me. We will improve this.

[svetta]

svetta, I join in thanks. I am also a fan of this recipe.
Thank you very much.

fffuntic, and if you add a little gluten to the flour, will it help to make the flour stronger for this recipe?

generally weak in. with flour is now rare. As a rule, it is usually rolled without additives. But if you're unlucky, then theoretically gluten should enhance. But reinforced gluten like this from a bay of flounder at will, and not according to the recipe, can give the opposite effect. Strong gluten must be kneaded very thoroughly, fermented longer, otherwise there will be a hard, tasteless crumb.
Therefore, it is better or not, only in practice you can understand. And most importantly, it is not clear how much of this gluten should be put.
In production, they make a hundred test baked goods and work out the amount of improver so as not to worsen the recipe.
If the flour is strong, then gluten will be superfluous.
You can try adding it only if a problem occurs.

In the recipe, there are already two points that already strengthen the weak gluten: these are whipped whites and whipped yolks with sugar. If the flour is strong and tears the roof during baking, just this strong whipping should be abandoned. Whipping these foams produces an excess of oxygen in the dough. Keep in mind that additional beating of eggs was relevant for weak flour and manual kneading, and not in hp or in a mixer for strong flour. In the modern version, it is more important to simply mix the eggs into the dough, rather than foam.Our devices will drive the required amount of oxygen into the dough.

Therefore, I can only talk about my experience. And I have it positive only with a pinch of ascorbic acid or whey, I myself have not tried to put gluten.
I personally changed only the following in the recipe, but I knead either in HP or in a mixer, not with my hands.
- ascorbic acid or whey that is at the time of baking, to choose from) I put it almost always.
- I don’t beat the eggs first if I’m sure of my flour.
- I buy the smallest sugar, because I put 1/4 of it in the first dough. The bottom line is that the first batch and rise occurs for the yeast at its best. No excess fat and sugar. And when I add butter, then sugar is also there. That is why I try to buy smaller sugar.
- I bring in butter only softened, cold. This gives more fluffiness in the dough. Sometimes, if I don’t forget, I put a little bit of flour aside with the butter - it’s easier to interfere.
And I use yeast either live or for baking.

Gluten affects the framework of the dough, its crumbling, the length of the pores - one might say, it forms the skeleton of the cake.
Kneaded well - tender pores of the dough. The gluten was gone - not just a crumb, but a rough crumb. The dough has stood still: the hat has fallen out, the crumb is rough.
But the taste of the cake is formed by fermentation. That is, a high-quality dough and fermented dough will strengthen and add taste.

Added Thursday, April 14, 2016 9:41 PM

Yes .. conclusions from my experiments. It turns out delicious all the time. But it differs in tenderness and airiness.
1. If complete laziness wins and shoves everything into a bread maker, then if the flour is very strong, you will get the most satisfying version of the cake.

2. If you properly adhere to the entire recipe, then two options are possible
- fermentation for acceleration in warmth (in the oven, in HP, etc.), it turns out satisfying, but softer,
- if fermented in a chilled version in the kitchen at 20 degrees, I did this only once, it turned out to be the most tender Easter cake.

Added Thursday, April 14, 2016 10:05 PM

I stole the mixing options from the lesaffre website (this is the SAF yeast site), there is a video of Easter cakes and an industrial recipe. I like our recipe more, but the fermentation temperature and the fact that they do not immediately add sugar from them spied on.

[fffuntic]

fffuntic, huge gratitude for such a detailed description of the process! I will use your experience on sugar, very interesting.

Svetochka, do it, be weasel, on the first page of the link to valuable clarifications, recommendations and other usefulness according to your recipe

[Olga]

Olga, I do not have the right to edit the recipe, I will ask the Chief to do it again.

If there are amendments, we are waiting. Svetik, I will definitely bake this recipe 🔗

Girls, I would not say that amendments are so necessary. The recipe is self-sufficient without any amendments. Even if you do it with your hands, it will work out well. Composition - what you need, taste - what you need.
And amendments are already delights. If there is a weak flour, but this very rarely happens now.
I really liked the recipe and I already began to pervert. Knead until the window, cool with fermentation, add sugar in stages.
All this adds fluffiness, but I would not say that in principle !!!! changes. You can do without it. If only there is desire to show off
So if there are no amendments, nothing terrible.

This recipe became basic for me. I’m going to do some more perversion like adding a little honey (in panetone they put it for a long, long time to preserve freshness, and in modern Easter cakes - molasses for the same purpose), I'll see what happens.
And I also read that for juiciness and freshness, they put a little sunflower in the Easter cakes with butter. I want to replace a quarter of the creamy one with sunflower and try it - what if it becomes even more awesome.
I also want to try kefir with sour cream as a small addition.

If it works out well, I will unsubscribe.

And I also read that for juiciness and freshness, they put a little sunflower in the Easter cakes with butter.I want to replace a quarter of the creamy one with sunflower and try it - what if it becomes even more awesome.

This is why I substitute some of the butter for margarine.

This is why I substitute some of the butter for margarine.

cool solution. I'll do that too.
So far I have made sure that adding melted butter gives a denser version of the dough. But not worse !!!, namely in a different way !!!, I would say satisfying. It is necessary to try and drown, and not to drown the oil and choose as you like best. It turns out differently.

Added on Friday 15 Apr 2016 11:24 PM

I would like to share one more "discovery" of mine. I bought a cake in the store last year. The taste was nothing special like a bun. But there was zest and candied fruit in the dough. I used to add them myself, but purchased.
And then for the first time I realized how delicious it can be if the additives are not dryish, but juicy. Moreover, in this purchased Easter cake, pieces of zest were probably 0.1x0.1 mm, very, very small little crumbs with little cubes and thin straws. And it was very tasty, differently than when I put the larger pieces.
Here is such a "discovery" that the zest, like candied fruits, are tasty and tasteless and the size of the pieces also affects the taste. And I still can't find delicious candied fruits in the store. Most likely I will try to do it myself.

Interested in the additions to the cake, I found a cake recipe from the girl Anisoara on cooking. You cannot insert external links here, so I will quote the author.
"Flavors play a very important role in the preparation of cake dough.
From their successful use in the dough, you can get a more or less aromatic dough, which significantly distinguishes the cake dough from the rest.
I ordered Russian-made vanilla sugar because it has a very pronounced vanilla smell. I also used juice and peel from 2 large oranges, peel from one lemon and 50 grams of vanilla liqueur.

The smell of Easter baking reminds everyone of the coming of the Holiday of Easter.
It is necessary to very thoroughly rinse oranges and lemon with hot water and a cloth, as they are greased with some kind of liquid, for their long storage.
Rub the peel through a grater with large holes, you can also on small ones.
Then I mixed everything with a couple of tablespoons of milk,
poured into a blender and chopped finely. When the dough is ready, the orange pieces will be visible in places, but don't worry, after baking, they will dissolve and merge with the dough. "
On my own I will add that these flavors can be immediately shoved into the first batch when we put the eggs. The author added them to whipped yolks with sugar. She also uses beaten eggs and hand-kneaded.
In general, I was interested in reading her comments on Easter cakes to broaden my horizons. It is a pity that we cannot provide a link. If you are also interested, then search in Google for the words "FROM THE WHOLE SOUL FOR YOU Anisoara quot ;.

Svetta and the girls who have tried this recipe, tell me, otherwise I got confused. After point 4, do we put the dough to rise 2.5-3 times? And only after that do we add butter, candied fruits, raisins, knead and lay out in molds?

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. 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 into the dough and knead until the butter completely enters the dough. Knead for 10 minutes.

[semi-liquid and viscous]

Ira, look.
1. We activate the yeast. In the usual version of cakes, yeast is dipped in warm milk with sugar.
In our version, yeast is first activated not only in milk, but together with brewed flour. Items 1 and 2, 3 in the recipe.

The yeast should foam, boil. The point is to make them actively earn. The yeast cap should definitely rise. It makes no sense to keep it longer than this - it's not a dough.
But if you do not wait for the active hat, it will be difficult for the yeast to raise the sweet-fat dough.
2. Item in recipe 4. This is the first batch of dough. Yeast + everything else except oil. Oil in large quantities prevents the gluten of the dough from developing well, so it is not added immediately, but the first dough is made without oil and allowed to rise 2.5-3 times. They knead the slegons !!.

3. But after its rise, when the yeast has already worked and the gluten has developed, they make the second dough. Item in recipe 6.
Add butter to the first dough and very much !! well!!!!! knead. It is important.
The recipe says 10 minutes for a reason. As I understand it, it is not even with my hands, but in the device. I knead until the "window".
No lift is needed. Immediately after kneading, it is necessary to stir in the pre-soaked raisins (otherwise it will take moisture from the cake on itself) (or candied fruit) and rolled in flour for even distribution in the dough.
Put the finished dough into proofing tins and then bake.

That is, there are three stages in the dough: 1. activation of the yeast
2. Kneading the first dough (without oil). Climb.
3. Kneading the second dough (adding oil and flavorings to the first dough). ... It rises already in the mold.

I change the recipe for myself a little.
I do not put all of the sugar in the first dough, but only a part, to make it easier for the yeast to raise the first dough. But this is my initiative.

Added Sunday 17 Apr 2016 07:26 PM

Svetta and the girls who have tried this recipe, tell me, otherwise I got confused. After point 4, do we put the dough to rise 2.5-3 times? And only after that add butter, candied fruits, raisins, knead and lay out in molds?

pay attention to the details in the recipe.
Point 4) .... the dough has become semi-liquid and viscous, knead well. This implies the old kneading with handles until it comes off the dishes. A trick can be applied. Knead everything and leave for 20-30 minutes so that the gluten of the flour swells from moisture, and then it will be kneaded very quickly in the device or handles. And you leave it up.
And in point 6) Melted the butter, poured it into the dough and knead until the butter completely enters the dough. Knead for 10 minutes.
Means to carefully stir the butter into the dough. In modern language, it would be called "knead to the window"))) To heat or not to heat butter, butter + margarine = decide for yourself. The taste will vary slightly.

Good kneading produces a delicate crumb

[irza]

irzawhile I was plowing in the country, here fffuntic I answered correctly. And yes, I do not have a kneader and I knead the dough with my hands, because this amount will not fit in a bread maker. I knead for at least 10 minutes, this is very important.

Thank you, girls, I will definitely use the advice.

Crumbling

Girls, crumbling from bad and weak gluten. To avoid this, you can add a little dry gluten to the flour. Gluten is called (different firms in different ways), sold in specials. baker shops. It strengthens the flour, thereby developing strong gluten strands, which gives the crumb fibrillation

Sveta, and with your baking volumes, do you put a double dough or one batch several times? And how long does it take from dough to ready-to-street?

[Sveta]

in the first year of marriage, she learned to make cakes from her neighbor - I had never eaten such delicious cakes before her - she was from Ukraine, and learned from her how to make dough with tea leaves
and her dough was also not thick, oh, and the Easter cakes were delicious
Thank you, Sveta, for a wonderful recipe, my favorite, because one of the laborious, but the result is always good and success is always guaranteed for young housewives on such a kulich

Implied old kneading with handles until it comes off the dishes.

took baboutMost of the housewives abroad today are we, 50 years old and older - dinosaurs ??

[ychilka]

ychilka, Julia, I put on one batch, otherwise I won't mix it with my hands. The whole process takes 4-5 hours depending on the T in the kitchen.
Irsha, Irochka, thank you for your kind words, peks with pleasure!

Thank you Svetta! I baked in a Panasonic multicooker in paper forms, three medium forms stand up, the oven is temporarily unavailable, I baked in a double cycle 65 + 65, maybe less is possible. On the second run, the cartoon does not turn on immediately, you have to wait a minute. The crumb turned out to be the color of good baked milk, tanned. Even the top was reddened.