Easter cakes (Paski) from Svetta

Whisk with eggs. ~ 50-70. I took no more risks. Or you need to add ~ 5 g of yeast

Or you need to add ~ 5 g of yeast

and that by increasing the amount of yeast, I will increase the sweetness of the cake? that is, they will not need more sugar, but rather the dough will rise more quickly and therefore the sugar is not eaten?
I'm afraid that then the dough will smell like yeast. I already had 50g of them, and the yeast is good, strong enough.

No, Lisa, yeast is needed for the dough to have the power to raise such a quantity of baking. And it won't smell like yeast. Do not be afraid.

Girls, I'll fit in again.
When I increased my sugar, it was not for nothing. I saw this topic
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=456535.0
and there are 440 g of butter against ours and 440 g of sugar and yeast there in girls all this easily lifts. There was enough oil in our eyes, but I quietly increased the sugar by 40 grams and everything is tip-top. There was no need to increase the yeast.
I think modern yeast is very strong.

The thinner the dough for the cake and the less oil in it, the fluffier it will be. Well, on margarine, I get fluffier cakes than on butter.
Is 50 grams of yeast definitely not a lot? I would not put my Lux more than 35 grams. Otherwise, they would have eaten all the sugar too.

Is 50 grams of yeast definitely not a lot? I would not put my Lux more than 35 grams. Otherwise all the sugar would have been eaten.

hmm, I had Lux. Maybe, on the contrary, it will be necessary to put less of them?

hmm, I had Lux. Maybe, on the contrary, it will be necessary to put less of them?

Fresh and good Lux ​​are thermonuclear and sugar-loving. Reduce without hesitation. Even if you don't like something, just hold it longer during fermentation, but 35 g Myasoedovsky (there is the same composition, only different technology) raises with a bang. Perhaps the fluffiness will be less, because I did a meat-eating one on 40 grams, it literally took off from me, and 50 grams is a lot for Lux. Lux is stronger than normal living.

Light point !!! Thank you so much from my granny. She is 82 years old, she is from Krivoy Rog, so your compatriot is yours, she knows a lot about Paska))) and for the first time I pleased her. I liked them myself, I was nervous, because I baked for the granny. So she liked everything, and even smelled like it should. by the way, now the aroma has become more intense and Easter cake. Either it began to manifest itself, or I sniffed strongly yesterday and stopped reacting to the smells of spices and spices. I don't know, but there are almost no cakes left))) The end of my harmony, I have been walking and crawling towards it since February, it was different)) But tomorrow I will still bake

Lisa, any baked goods need to lie down for a day (min 10 hours). During storage, biological, physical and chemical processes take place in the product, due to which the product acquires its characteristic taste, aroma, color, crumb state. This is the same as eating a green unripe apple and marveling at its acidity. And then it's terribly surprised at its taste after ripening ...
Well, something like this

Lizonka, I put even less yeast than according to the recipe, and I don't add sugar, because it's so sweet, and I put 1/3 in a mold, and still it turns out quite dense, albeit high.
But on the third day I like the taste and smell the most - everything is somehow brighter.

My airy and not dense ones turned out at all, everyone liked the cakes, for the last there was a battle. I want to repeat, but I understand that then I will nullify all the efforts to lose weight in recent months made))
On the third day, too, the aroma seemed the most mature and fragrant to me.

I am also happy with this recipe.I will definitely repeat it every year.

Girls, thank you all for very helpful advice and comments on the recipe. I can’t go online often, I live in a country house, the traffic is weak and limited.

[Liza]

Liza, that's what I thought. If 50 g of yeast from Lux suits the taste and consistency, then there is nothing good to look for, then 50 g can be left, but add sugar without fear. This amount of Lux yeast will raise more sugar in a playful way.

[fffuntic]

fffuntic, unfortunately, I don't know the name, thanks for the consultation. I'll try differently anyway. My lomash workers from all sides are already asking me when the cakes will still be, otherwise they are so tasty! My daughter said to bake only these))

Oh, Sveta, what noble cakes you have, I just love the dark ones very
I went to study the topic

Added Wednesday 22 Feb 2017 06:47 PM

BUT! I cut the pasks not in sectors in height, but in circles across, stepping back from the bottom by 1 cm. I cut off as many washers and put the top on the base. So the cake does not dry for a long time and looks beautiful all the time, only it becomes lower.

Opening!

[julia_bb]

julia_bb, Julia, they are not thick, but very tasty and tender. I baked a lot for Easter according to different recipes and when tasting 12 people, Sveta kulichi came first.

[Shyrshunchik]

Shyrshunchik, understood) I am reading the topic, next week I plan to bake trial

Soooo, one can see it is a matter for Easter, the theme revived!

Oh, how I looked in time ... I read the whole topic, I learned something new, and most importantly, I have been baking cakes with such a composition for more than thirty years, I mix ONLY MANUALLY - this is a kind of ritual, but I never guessed that The dough can also be made with custard, simply in QEDH, options were offered on dough and without, I chose the sponge method ... I bake on Thursday, they cost eleven days (time test), they just start to crumble ...
Now I will try a new way for myself. Truly, live and learn
Thank you, Svetochka, I've been studying your recipes all day today, even the pressure has risen in the evening ... to normal

[svetta]

svetta, I will also bake yours again. I just need to study the topic again - the yeast ate all the sugar in my cakes last year

Hello everyone! Girls, I clarify - we mix the butter after proofing and then lay out in the forms? Whisk the whites into a strong foam?

[Olga]

Olga, yes, do as in the recipe, everything is described!

[Svetlana]

Good day!! Svetlana, tell me, please, made cakes according to your recipe .. really liked it! Only one thing but .. my lumps did not disperse and remained in the cakes.

What did I do .. I punched it with a blender, after the dough rose, I began to mix it with flour (1 kg) and it mixed with me for 5-7 minutes somewhere, then I added yolks with sugar and after 7-8 beaten whites.
Maybe because everything was interfered with separately, the lumps remained and "condensed"?

[Olya]

Olya, I don’t even know what to say ... Probably, we should try so that initially no lumps form and then carefully break them with a submersible blender. I don’t have any lumps left in the finished pasques, everyone diverges.

Can you tell me dry yeast can be used? And 360 degrees. how much flour to take dry and live?

[Olesya]

Olesya, I do not bake with dry yeast, only fresh. I remember that somewhere in the subject, girls wrote that they baked with dry yeast, look through.
If you decrease the recipe, then everything decreases proportionally. Just remember that the dough in a large volume behaves better and the product will turn out better than when kneading a small volume. But if you just want to feel the taste, then test baking will not hurt.

[svetta]

svetta, please tell me, before we introduce the oil, we give a proofing? Right?

[Irina F]

Irina F, yes, we do. The recipe describes the sequence of processes in detail, see item 5.
Good luck!

Svetik, thanks!
Yes, I read it, but for some reason I doubted, so I decided to clarify)
Thanks, i will do my best!

I read it, but for some reason I doubted

Just wondering what caused this doubt? On twenty-nine pages of discussion, no one had it. Maybe I need to fix something in the recipe?

[svetta]

svetta, re-read the whole topic. I copied all the tips. Now I will process and print.
I try different recipes every year. I'm surprised how I missed your Svetta recipe.
I will improve!

Svetochka, baked Easter cakes today. In advance, because there will be no time in the week. I'll freeze it for now. What a scent at home !!!! I don’t get tired of thanking you, great cakes turned out, as always according to this recipe. I really wanted to try, but for now I decided to fast so that I could go to church, and we'll try it for Easter) although I am absolutely sure that they are delicious, as always. May God grant you and dad health! Thanks for the recipe!

[svetta]

svetta, thanks for the recipe. I baked a trial version today. I baked and kneaded in a bread maker. Maybe someone will come in handy I will sign how I did it. Proportionally reduced everything for 360 gr. flour, yeast 18 gr. I made choux pastry and combined with yeast, knead in a bread machine for 15 minutes, rise for 30 minutes. Then I added everything else. Kneading 15 min. Proofing for 1 hour. Then butter (butter was only 80 g, added 30 g of vegetable) and raisins, kneading for 15 minutes, diluting for 1 hour. baking 45 min. Here's what happened. The structure is slightly damp, like a diamond. There is a slight yeast flavor. How to avoid this or did something wrong?

[Olesya]

Olesya, beautiful pastries turned out! If there is a taste of yeast, then this
1) yeast is strong and too much of it,
2) the dough needs a longer main proofing and / or proofing before baking, it is not fermented.
When baking in KhP, it is impossible to influence item 2, therefore we edit the quantity of yeast.

Hello Svetta. Tell me, please, if the Easter cakes are baked on Thursday, when is it better to decorate? Immediately? And what kind of glaze do you use?

[Tatyanka70]

Tatyanka70decorate the cooled Easter cakes. Therefore, you can decorate them whenever you want. I use ready-made glaze from bags, we sell a lot of it before the holiday.

Oh, my head is garden. Purchased glaze! It's great and won't go bad. Thank you!

[svetta]

svetta, Do you grease the molds before placing the dough? you need to sprinkle a little flour inside after oil, if you lubricate?

[VetaS78]

VetaS78, Svetlana, paper forms are not smeared with anything or sprinkled

I sit at work, read the topic, around the documents, and I smell like cakes

[VetaS78]

VetaS78, here Alyona I have already answered you. I only bake in paper forms.

[Svetochka]

And I read the whole topic. I will also try this cake. That year she baked Myasoedovsky and Dream. I liked both. Now I want to add this one too. Planning for Wednesday. I already bought milk, chopped the zest with a blender. Then there will be no time. So I think maybe it was not necessary to grind it too much, but I will add raisins and go buy cherries or cranberries.
Svetochka, thanks for sharing the recipe.

[VetaS78]

VetaS78, here Alyona I have already answered you. I only bake in paper forms.

Thank you)) I'm rereading everything here and writing notes to myself)))
And if you bake it on Friday or Thursday, then in what way to store the finished pasta - in a bag or in a large saucepan? In the fridge or just on the table?

VetaS78, Svetlana, paper forms are not smeared with anything or sprinkled

[VetaS78]

VetaS78, I start baking now and on Saturday inclusive. I store the finished cakes in closed cookie boxes.

[Svetlana]

Svetlana, can be in bags and boxes, but not in the refrigerator, but at room temperature. Last year, these Easter cakes were kept under just towels for a long time.

Eh, I have a dilemma this year, I want to try something new, but I liked these cakes so much, I probably need to bake on Thursday and Saturday, and this one and some new one. Someone else would have eaten everything, because there will be quite a few of them.

Hello everyone) Svetlana, I will bake according to your recipe, in p. 3 how many minutes should I stand before the hat?

[Lanna]

Lanna, I have never noticed, and why? Everyone has different ways, different yeast, different temperature ...

Light, please tell me, how many Easter cakes are obtained from this norm?

[NataliaVoronezh]

NataliaVoronezh, in the first post (recipe) it is written that the weight of ready-made cakes will be about 2.5 kg. Count it by the pieces yourself, I don't know what shape you have.

Sveta, I am also starting to bake cakes today, starting with your recipe. I have already sent the yolks with salt to be friends.