Easter cakes (Paski) from Svetta

Natalia, thank you! Have you used both tips? At the stage when do we add oil?

Hello everyone! I, too, fell for this cake, the dough is rising)) Just tell me please, I seem to have rummaged everything, but I did not decide how to make fondant. I used to cook sugar, but it is very difficult for me to apply it and it takes a long time to tinker with it, and then it all falls off the cake. Can you tell me what else you can, eh?
And another question, when I will decompose the dough into forms, how much distance should I give it?

[Irisha]

When I put the dough into molds, how much distance should I give it?

Irisha, I had exactly 40 minutes in the molds, exactly up to doubling) ... but you need to look, of course), the rise depends on many factors ...

[innochka]

innochka thank you, what kind of fondant are you making
sorry the keyboard is junk - the shift does not work

Svetochka, once again - huge gratitude for the recipe! your cake is incomparable !!! the most delicious and favorite. In addition to custard cake, I tried a new recipe this year - but no, it still didn't work out as tasty as yours. I only regret that I made just one portion of your Easter cake, but I think I will definitely put another one on Easter week.

thank you for the recipe
kneaded for 1/3 of the recipe
dough weight 920g, Easter cakes 850g. baking 35 minutes approx



in the context

the small ones on the right

I also bring my big thanks. Did the first time. While I was kneading, I regretted three times, then the lumps are in the dough, then the combine suffers to knead such a tight dough, then the butter can scatter the whole kitchen, put on a protective cap.
But!!!!! Then the dough turned out just super-duper! Grew up gorgeous, rose to the top in the oven. I just tried a bit. One word - delicious cake.
I already wrote it down in the book with comments on cooking.
Suddenly, who will come in handy for a bowl of 4.6 there were norms for 0.6 kg of flour
Low bow and Happy Easter everyone !!!!!!!!!!!!

Oh, but my Easter cakes were not good for their beauty. Seeing some beautiful hats, I decided to put the dough in the molds by 1/2, and it was my mistake, such beautiful hats immediately rose, and then they sailed on a long voyage, those that did not float fell off for some reason ... BUT the taste is excellent ... Tomorrow there will be a double, there will be no more mistakes like that. Photos, Easter cakes without decoration, tomorrow I'll show you beautiful ones.

[Shalashen Tatiana]

Shalashen Tatiana, you are not the only one))) Yesterday I also made these Easter cakes. I put the dough less than 1/2, got up with a hat and ran after turning on the oven .... It's a pity that the hats didn't work, the main thing is that the Easter cakes themselves are tasty.

[Irisha]

what fudge are you making

Irisha, before, I most often made lemon glaze), but since my eaters do not particularly like any glaze / fondant, I just sprinkle the cakes with powdered sugar, or I leave nothing at all, which is even more preferable for mine)) ...

Sveta, thank you so much for the recipe. And in that, and this year baked cakes according to several recipes, but this one is in the lead. Delicious! And it's easy to do.

Here is my report, for 300ml of milk

The son took the sample, so there is not enough one more baby
Sveta, thanks for the recipe!

These are the Easter cakes I got, however, the round hats are clearly visible on the Easter cakes, which I baked in jars, and not in paper forms.

But this is a cutaway

Glaze made sugar on gelatin.
Thanks again for the recipe!

Good day!
I bake Easter cakes according to this recipe.The dough turned out to be very tasty, but during baking, the dome of all the cakes cracked (((Why could this be? Stopped in the proofer?

[korolenok]

korolenok, I think that the dough fermented badly and during baking the yeast continued its work and the dough rushed out.

And I am with a report. Today I made one more portion, so I really wanted to bake them faster (I was tired of the horror during the preparation for the holiday, I don't know how people bake 500 pieces each), they stood a little and went into the oven and burst. Mom then said they could not stand in shape. By the way, I noticed that the rolls with candied fruits did not burst, they were smooth and beautiful, but with the raisins there was something wrong with them, the paper form shrank. But all Easter cakes have excellent taste. I am waiting for the morning, I want to treat everyone, boast that now I can bake rolls And all thanks to Svetlana's recipe !!!

Added Sunday 01 May 2016 00:10

Hmm, perhaps, of course, but they fit me 2 times for 2 hours .. in both proofings the dough doubled ..
I poured it with glaze, decorated the sons, there are handsome men))
There was also a third, a neighbor took it))

Sveta, thank you very much for the recipe, I've been looking at it since last year, so many reviews, this year I made up my mind, especially since there was an assistant in the household - a Kenwood kitchen machine. Since we are collecting recipes and a branch will be opened - took the courage - to adapt your wonderful recipe to our machine

Custard cakes from Svetta (adaptation of the recipe for a kitchen machine with heating) (NataST)


I hope you don’t mind
Here is such a handsome man turned out for me (more precisely. Let's cut it tomorrow and try.

And I, and I want to show my Easter cakes. I'm baking for the second year, the taste is excellent, Sveta, thank you very much !!! I congratulate everyone on the Light Easter of the world and goodness to all of you and your loved ones

Sveta, thank you very much for the cake recipe! Very tasty, not difficult to make.

Happy Easter everyone!

[svetta]

svetta, thanks for the recipe! The cake turned out to be very tasty! Delicate, soft, not dry. Generally yum-yum, already gobbled up)
Happy Easter !!!

[svetta]

svetta, accept from me the report and gratitude.
I did it in half a portion, it took 500 grams of flour + a tablespoon for candied fruits.
Margarine was not at home, so I replaced part of the butter (25 grams from 150) with refined sunflower oil. Thank you fffuntic, for advice and reasoning.
I ground the yolks with salt, after an hour beat them with sugar. Whipped the whites separately.
I decided not to add sugar all at once, left 50 grams out of 200 for the second batch and forgot to add it! Personally, sweets are just right for me, but I understand that the cake should be sweeter, there is a reason to repeat the baking.
And I also got a joke with yeast. I always bake dry, but then I decided to play it safe and bought Saf Moment for baking. So it turned out that in addition to yeast, there was also some kind of pink dye and vanillin! I was just wondering whether to put vanillin on me or not, but then everything was decided for me ... But, by the way, there are no complaints about the yeast's work.
I have not used raisins, we do not like it. I took dried cherries, dried apricots and homemade candied orange fruits. All together 150 grams. Soaked it briefly in sweet sherry (I have such a cool thing!), Because the dried apricots were completely dry and did not even cut.
I put it in the oven with the light on (this is about 30-33 degrees). Each proofing took about an hour and a half.
Bake for 25 minutes at 180 degrees without convection. This is my form for 120 grams, I put 134 grams each.
It turned out VERY tasty. The cake is plump and soft, but not dry or crumbly. The crumb is just classic! And the taste is very good. You can safely bake a full portion, it will not be lost.

[svetta]

svetta, thanks for the recipe very fast and delicious. Of the four that baked your very first in the oven were just handsome. I usually baked classic cakes, those that are crumpled with my hands, and this one is very easy to perform, I liked making it. We tasted it with my sister, she brought her own, yours came first. Baked for 500 g of flour, it turned out two Easter cakes.



These are the results in the context.
Happy Easter.

We tasted Easter cakes today. What can I say ... amazing !!!
I have been baking cakes myself for a long time, they turn out delicious, I cannot compare with the store ones, but every time I try a new recipe, suddenly it tastes even better, better? ..
But this recipe looks like "mine")) I will definitely repeat it, these were my most delicious Easter cakes !!
Sveta, thank you !!!))

Svetochka, thank you, dear! This year again, delicious, fragrant, wonderful result!

lighter than the first, also did not crumble, but for some reason less sweet

And this is because the fermentation went well. That is, the yeast cells, when they "work", eat sugar. Eating sugar, they multiply, raise the dough due to the release of carbon dioxide. That is why I ate a little less sweet yeast ... And in the first version, yeast did not work well and did not eat sugar, it remained in the dough ...

Added Monday 02 May 2016 09:26 AM

high temperature allowed the dough to stand, and then opened the oven - the domes fell

Over-dissolving. At a warmer T, the proofing is much faster (the process is more active) than just in a room where the T air is lower. When proofing warm, you need to shorten the proofing time.

Added Monday 02 May 2016 10:05 AM

Svettulya, happy Easter! May everything be good for you!
(In a whisper): "_{I survived!}"

[Dance]

(In a whisper): "I survived!"

DanceAnd did you manage everything? Well done!
And many thanks for the advice and comments - always very accurate and valuable.

[Svetochka]

Svetochka, we have your Easter cakes again this year
Baked in a proportion of 4 eggs, it turned out 4 pcs. 350 gr. and 1 cake - 300 gr.

Sveta, why can these Easter cakes turn out to be crumbling? what could be the reason that the dough is not fibrous, but crumbles straight into small crumbs?

[Liz]

Liz, read this one fast
For the first time my cakes also crumbled, and then it began to knead longer and it was normal, they did not crumble ... maybe you have a reason for this too

[Svetochka]

Sveta, why can these Easter cakes turn out to be crumbling? what could be the reason that the dough is not fibrous, but crumbles straight into small crumbs?

this question was asked on the forum of the SAF-moment.

The answer was that crumbling appears from insufficient acidity and from a lack of moisture.
Acidity can be improved at home: this is a dough, the addition of whey, sourdough, lengthening the fermentation cycle.

Specifically for this recipe. It has a high percentage of eggs and butter. Such a composition is closer to a muffin one, therefore, among other things, a strong flour is needed, in which gluten must be developed, despite the baking, so that there is no coarse crumb.
Kneading also affects the quality of the crumb. The smaller it is, the rougher the crumb and crust.
For kneading, you can slightly enhance the gluten: whey or a pinch of ascorbic acid.

Another interesting note on making tea leaves from crumbling. Sveta has a brew, but the website suggested a scientific approach
Let me quote the entire answer for reference:

One of the main reasons for bread crumbling is non-fermented dough and a lack of moisture during kneading. The first thing that can be done is to put a dough.
Thus, the suggested options are:
1) Therefore, we recommend taking 50% flour, 50% yeast (% indicated of the total amount) and pre-kneading the dough for 2-3 hours, the temperature of the dough is 28-29 C, the consistency is quite soft (for 1 kg of flour about 600 g of water ), do not be afraid to pour water, adjust the humidity when kneading the dough. If you want a more pronounced taste and aroma, put the dough in the refrigerator overnight, but in this case, you should take the dosage of yeast not 50%, but 30% of their total amount.
2) Increase the amount of water for kneading (total), depending on the quality of flour, you can bring up to 800 g per 1 kg of flour (this is total water: dough + dough). But, with an increase in hydration, we can get a larger volume, so you can slightly reduce the dosage of yeast, say, not a full bag of SAF-MOMENT 11g per 1 kg of flour, but 2/3. (7-8g).
3) Another very effective technique is to prepare the tea leaves yourself. This will reduce the volume, make the crumb denser and noticeably improve the organoleptic characteristics (taste, aroma, softness). Part of the flour, but not more than 15% of the total, must be poured with boiling water, in a ratio of 1: 2.5, mix thoroughly and leave until it cools. For a better effect, you can saccharify the tea leaves: add a little (2-3 tbsp. L.) Flour to the cooled tea leaves and, after mixing well, leave for 2-3 hours. Then continue kneading as usual.

I still read the questions there and found again that crumbling can be with sufficient stirring, but insufficient fermentation. In general, a combination of three factors is needed: kneading, fermentation, moisture.
There is also a weak flour, it does not absorb baked goods and it also turns out exclusively a cake.

Svetochka, I hope you are not offended for my verses in your topic? This is me only so that your Easter cakes become loved and everyone succeeds.
I want your topic to have many, many pages and the recipe has gained well-deserved recognition.

For this Easter I baked cakes according to this recipe. It turned out very tasty, everyone liked it, I will definitely repeat it.
Thanks to the author!
From a portion of the recipe, 11 pieces were obtained in 200 g forms, on the next. I will expand it into 10 molds for a year, because I did not go up with a hat everywhere.

Sveta, thanks for the recipe! Easter cakes turned out great
Myasoedovskie cakes for a kg of flour ran out unexpectedly quickly, I baked a custard portion today. Surprisingly, the recipes are similar in composition, but the result is different, but we could not choose which one is better. Very tasty, and the smell of the holiday at home all day
I removed one Easter cake, I want to try what it will be like in a week.

Svetlana, and again a deep bow for the recipe We tried the cake from the first batch and I realized that it would not be enough for us. On Saturday I made another batch. Compared to the first batch, the Easter cakes were wetter. Both batches were soft and incredibly tasty! And they really stay fresh for a long time. So, no offense to those who bake Myasoedovsky, this recipe is now mine forever !!! Everyone who had time to taste at least one bite said that they didn’t taste it tastier Everything is fine, only then it becomes scary on the scales - I haven’t eaten so much muffin for a long time

[svetta]

svetta, I baked today according to your recipe. Before that, I baked according to another recipe of one of our members of the forum, for some reason it did not work out that year. Was upset. I took yours and did not regret it. It turned out a lot of little Easter cakes. I thought I would distribute to relatives, yeah! We managed it ourselves in a few days. Very tasty and aromatic. You just need to put more raisins and candied fruits. I repeat, not with Easter cakes, but just pie. Sveta, you just bake it like that?

[iris. ka]

iris. ka, no, I only bake like Easter cakes. I have almost a moratorium at home on any baked goods and especially sweet ones, diet ...

Added Saturday 07 May 2016 12:34 pm

Girls, dear, I just saw that I did not thank you for the reports on my Easter cakes, oh, how embarrassing ...

provoloka, dana77, Parallel, Ljna, aprelinka, shoko11, lira3003, Shalashen Tatiana, NataST, korolenok, aksana, Olekma, olechka99, SvetaI, Shyrshunchik, Olga VB, Leka_s, L, marina-mm, milka80, (I hope that I did not miss the unreached ones) - huge gratitude for the kind words addressed to my recipe and special thanks for your photos of wonderful Easter cakes !!! I am very pleased that your holiday was both delicious and beautiful! All good and prosperity, and Christ save you!

Svetik,

[Dance]

Dance, Tanechka, and I give you a huge gratitude for your wise professional advice !!!

Oh, Svetulya, for God's sake, what advice is there? Here you threw the idea! I adjusted your technology to my recipe.

[Tanya]

TanyaIndeed, in any cake recipe, you can select part of the products for brewing and then everything is according to the recipe. You will get a new taste and a shorter fermentation process! Am I thinking straight?

[Svetlanochka]

in any cake recipe, you can select part of the products for brewing and then everything is according to the recipe.

Svetlanochka, good for you), you are a pro in this matter, but where did I come from, simple girl the dilettante to know which part of the products needs to be selected for brewing ...

Here's how to calculate?

I make it up on my own, the devil will get scared from my generosity ...

[Crochet]

CrochetInnu, if in this recipe I brew (approximately by eye) 100 g of flour in 350 ml of milk and then add the remaining 150 ml of milk and this is 1.1 kg of flour for the recipe, then proportionately you can do this for another recipe as well. And the proportions here are, in general, approximate, the very essence of the process is important. You can generally make the custard part per 100 ml of liquid and then bring the dough to the desired (according to the recipe) consistency.
True, knowing your love for the most accurate numbers, I don't even know what else to write.

Yes, Svetulya, you're right. The brew gives the dough elasticity. It is easier for yeast to work with gelatinized flour. Kulichu keeps fresh. You use 10% flour for brewing and ~ 60% liquid. I did this with my recipe.

[svetta]

svetta, Svetochka, thanks for the wonderful recipe, finally I baked it too. I took into account all the recommendations against crumbling, the cakes turned out to be airy, very fibrous-layered and juicy. I liked everything, only they smell very creamy to me. Do you think it is possible to reduce the amount of oil grams to 200 instead of 300? and at what point is it better to add spices and zest? I don’t smell the spices, although I added them decently, even vanillin is not felt, which is generally very strange))

Added Friday 13 May 2016 02:34

the raw dough was fragrant and sweet, but the baked sweetness lost, I would like sweeter ones (can I increase the sugar?) and the aroma of spices disappeared. What could it be because of?

[svetta]

svetta, Svetochka, thanks for the wonderful recipe, finally I baked it too. I took into account all the recommendations against crumbling, the cakes turned out to be airy, very fibrous-layered and juicy. I liked everything, only they smell very creamy to me. Do you think it is possible to reduce the amount of oil grams to 200 instead of 300? and at what point is it better to add spices and zest? I don’t smell the spices, although I added them decently, even vanillin is not felt, which is generally very strange))

Added Friday 13 May 2016 02:34

the raw dough was fragrant and sweet, but the baked sweetness lost, I would like sweeter ones (can I increase the sugar?) and the aroma of spices disappeared. What could it be because of?

While Sveta is gone, I'll tell you about my experience.
I reduced the oil to 200-240 g without problems. The last proportion was 160 g of butter and 80 g of sunflower, and before that 140 g of butter and 60 g of butter margarine. What is in the refrigerator, then in a cake-bun.
It turns out fluffy, slightly less "nourishing" Easter cakes.

Sugar was increased only once to 440 g, using yeast for baking. They did it.
Sugar can only be eaten by yeast during long fermentation, it cannot go anywhere else. Control the fermentation time for the right amount of sugar.

And what happened to the aroma of spices is unclear. I have never encountered such a thing. I don't know how correct this is, I rub the zest into warm milk, and then into the yolks, or it happens immediately into the yolks, and the vanilla sugar, along with the rest of the sugar, usually gets into the yolks.

I did not have vanilla sugar, but crystalline vanillin powder, good, I always bake everything on it and put it normally. It is surprising that in the raw dough all the spices were clearly audible, but in the finished dough they disappeared somewhere. Well, maybe time has yet to pass for the cakes to brew? I do not know. And in terms of structure, I liked the crumb of the cake. But it was not at all dense, as promised))) I was afraid that it would be wet, yes, but dense and clogged or something. I understood from the description. but it turned out to be a very airy, fibrous, but moist crumb.
And regarding sugar, apparently, at the last proofing in the molds the dough stood for too long, they still did not rise in my eyes.Then I read at Svetta's that I needed to put more dough in the molds. And I put in as much as was written on paper forms. And this was clearly less than 1/3. That is probably why they had to climb to the top for a long time, so they ate sugar))

[Vei]

VeiLizunya, how nice that you paid attention to this recipe
About butter - try to replace some of the butter with margarine or spread. If you don't use this, then try on vegetable oil, as advises fffuntic... Or put a little less fat, but I haven't tried it.
About sugar - you can increase the sugar by 50 grams, a larger quantity will make the dough heavier IMHO
About spices - I add vanillin (namely vanillin) along with flour, I add lemon zest along with raisins at the very end. My Pascals smell all 16 floors! Why did you do it differently - I don’t even have any thoughts ... Try adding the flavoring next time Dr.Otter 1 serving bottle, vanilla or lemon, I really like it!

While writing, you answered.
To make the cake dense, you need to put the dough as I wrote - feel less than half, 2/5 of the form. And if the dough is not enough, it will be airy when baking, which you did. Well, next time you'll do it your way.
Good luck Lisa!

Try adding Dr.Otter 1-bottle flavor next time, vanilla or lemon, I love it sooo much!

I have not met this, I saw only creamy vanilla in such ampoules, but I hear the creamy taste there not natural at all, so I don't use it.

Well, next time you'll do it your way.
Good luck Lisa!

yes, I wanted airy, on the contrary, I did not start this recipe for a long time, because I thought that very dense cakes were obtained. Only the sweetness left me because of the long proofing. I think 6 how to keep this fluffiness and make it a little sweeter? have thoughts?

Liza, add sugar, not sugar. powder. it is easier for the test.

Liza, add sugar, not sugar. powder. it is easier for the test.

and when to add and how much? I just add sugar to the eggs and beat everything together in Kenwood until dense foam. It completely dissolves there.