Easter cakes (Paski) from Svetta

Sveta, thank you so much for the recipe. I have been baking Easter on it for 2 years already. Very tasty, tender and rich !!!

Sveta! Thanks for the recipe. I tried it for the first time. From mistakes: the temperature of 180 was too big for my oven, I wanted to turn / move the mold when it was already in the oven, and the dome fell out. And before that he was very handsome, he rose well. I will know not to disturb him. Have not cut yet, I will know the taste tomorrow

Sveta! I also thank you so much for the recipe. I'm baking my second year. The recipe is recognized by all as the most successful. I want to say (based on personal experience) that a lot depends on both flour and yeast. That year, the cakes were allowed to rest in the molds for a long time, and this year I decided to put more dough in the molds. Although I saw that the yeast is strong. As a result: the roof of the Easter cakes was slightly torn. I understand that I put it in the oven early. But if I put it later, I would get mushrooms. Then I covered everything with icing. It looks very much even nothing. The taste is just super (one has already been persuaded). The conclusion is this: even following the recipe exactly, you need to focus on your feelings and your intuition. The yeast was of the same brand as last year, but the flour was different. And the dough behaved differently.
Thanks again! Happy Easter to you and your family!

[svetta]

svetta, I have not read the whole Temka: girl_red: too lazy! Then I found that you have proofing = 45 minutes! she was guided by it! This year I have solid adventures: 2 Easter cakes rested their roofs in the oven,: girl_cray: here! I never expected to grow up like that! And I also noticed that my thermometer is lying and checked to others = it is definitely lying! I am writing, but I myself think: girl-th: and which one is lying? Let's try, unsubscribe!

Oh, this year I had an adventure with these cakes. I bake a lot, the conveyor belt, the baked ones are at the same time, and the proofing is in the oven, and the dough fits. In short, I put a batch in tins in the oven for proofing, set the timer for 45 minutes. And since my oven is not one of the branded ones, the timer began to junk a few years ago - it spins correctly, but does not give a signal. I always look at him as long as the end is left. And this time the customer called that she would come 2 hours earlier to pick up the pasques, and I rushed to smear them with glaze. I smeared it, gave it away and something struck me - but where is my one more batch of beads ??? And I remember the distance in the oven! Opening ..... And there !!! The dough got out of the molds and spread in beautiful waves around the molds and all over the free baking sheet! and is already trying to dash into the distance! Oh, sorry, I had to take a picture of this Armageddian!
My husband came running to my cries and Well, my first impulse was to throw it all away and quickly knead a new batch, but I was stopped only by the presence of candied fruits in the dough in a decent quantity. Well, I made a radical decision - to extract the dough from everywhere and reuse it at least for my own use.
And then the oil painting: the husband sits and turns the paper forms inside out, and I scrape out what is being scraped out. 11 forms ... Well, nothing, I kneaded the dough, put it into new forms, distances it and baked it. The next morning I cut one to see, and it is perfect, what it looks like, what it tastes like! It even seemed to me that it was better than my usual pastries. But then these passages were lost in the general mass and went to the customers.
I will definitely try to bake it again with the third proofing of the dough, just wondering.

[svetta]

svetta, Yeah! I also twisted a couple of forms, it is difficult to guess how much 2/5 or 1/3 will be.

[Oksana]

Oksana, I fill all the forms with dough through the scales, on what weight the form, so much dough I put.And it turns out just 2/5, a little less than half.

[Svetta]

Svetta, so I'm a lover of long fermentation. All my life I have been making your cakes with three strokes. And there is a suspicion that I am kneading the dough wetter than you planned. At the stage of brewing the dough, so as not to use any blenders. And delicious, very.
Try it.



the composition in them is superb. Neither subtract nor add. Even if cold fermentation is added, it should still be tasty.
How I try - unsubscribe. But an extra warm rise with a wrinkle never made my taste worse.



Oksana, I described the topic of Easter cakes in HP in detail, as I do in HP Svettiny. On two programs. Maybe this will help you? It is very difficult to knead wet dough immediately in HP, so I do it twice, on two programs, stretched out in time.
Of course, there are a million ways to get around the problem, but maybe it will become easier for you with mine.

[fffuntic-Helen]

fffuntic-Helen, of course I'll take a look!

Girls and boys! Christ is Risen! Happy Easter everyone!

[Loksa]

Loksa, Truly

Sveta, thank you for your recipe! I baked them, but despite the fact that my roofs have collapsed, they are amazingly delicious! Well, like many others, it hasn't been without adventures. I did it on Friday after work. And when I put them for proofing in the oven on a light bulb, after a while I put 180 * on baking as efficient and went to wait. And I walked around, watched how they behave in the oven and only after about an hour I realize that I don't smell the baking. As I looked, but I did not translate a twist from a light bulb to baking Well, here is my result





The photo is not very good, I took pictures on the phone.

Girls, nevertheless, no matter how much I have tasted Easter cakes, I like this one most of all, it is so tender, it comes out airy. Well, the truth is I really liked the leaven, but it is completely different. I decided for myself that there will definitely be a custard for every Easter, others will change, but this one remains

Svetochka, and I bring my thanks! It's a shame to admit, but I have never baked cakes (I will buy one in a pastry shop, and it's good). And then I could not resist. In general, I really love all your recipes, Svetochka. So I decided to make the Easter cake too. Delicious!!!! The son-in-law did not notice how one whole cake diminished (shape by 0.5) Ate and praised, which is very tasty (And the highest praise for me is “no, my mother doesn’t work so tasty. I need to take a recipe for her). I changed in technology: I beat the eggs with sugar without dividing them into whites and yolks. Just like in the preparation of a biscuit, I added salt, zest to the sugar and alternately, each time whipping until whitening, 6 eggs. This did not affect the result. I congratulate you on Easter, convey my congratulations to your dad, Nikolai Ivanovich, health to you!

[Svetta,]

Truly Risen.

Svetta, tried your recipe today. She's really delicious. I also baked the Alexandrian cake, I liked your custard better.
Thank you, the recipe is already in my cookbook.

[svetta]

svetta, yes adventures with pasochki !!!

Oh, I had an adventure this year with these Easter cakes

Thank you so much for the recipe. : a-kiss: I bake several recipes every year. By sampling for our taste, Butter Kulich was left.
This year I baked it and your recipe. Yours is the leader. the dough is just pastry and damp and moderately fluffy, very tasty and just asks in the mouth. I will definitely bake !!! It took me 1 kg of flour. Raisins put 1 glass and 100 grams of candied fruits. Sukatov could also have a glass.
I'll go eat Pasochek again
I have a question Svetochka.
I am writing the nuances to myself on the printed recipe and wanted to clarify.
The first proofing is about 3 hours on the table, and the second in the oven 50 degrees for 45 minutes, right?

Svetta, next year I will try to make the first proofing for 3 hours, not 1.5. But even my 1.5 hours did not spoil the taste and does not smell of yeast.
I'm happy with the recipe

Svetochka, I baked for myself for the first time))) I never thought about what you can bake yourself, and not buy in the store.Of course, the girls at work were pushed to baking cakes. I made two batches according to your recipe. And I also tried 2 recipes from the forum. Definitely the family said that he was good! Nothing can be added to anything :) Thanks for the recipe and Happy Easter!
There is no photo yet, the phone is broken)))

Sveta, thank you for the Easter cakes!
🔗
I baked this recipe for the first time.
Because of the grains, I got 3 kneading and proofing. Which, I think, only went good.
I applied the dough a little less than half the form. But the dome turned out to be low, apparently it was necessary to hold it longer before baking.

Sveta and all, all, happy holidays! Here they are custard !!!

And I was afraid to report, with my long batches. But when they cut it, I really liked it! First, I will repent: I baked another cake the day before yesterday, yolks went into it, well, I was all like this: girl_curtsey: the cool one-separated the yolks for that cake, well, for this I broke the eggs (I immediately decided to beat the yolks and whites together: sorry: I read it in , which they already did) in short, I mixed up these cans and I had to increase that portion of Easter cakes, there the weight of the eggs was less. My violation is 2 eggs and a yolk of 60 grams, one egg in the form of yolks, Sveta, forgive me, I carefully read that the recipe for changing nizzzzza: girl_manikur: but with this magic = salting yolk the day before it happened
The whole batch is the same for me. I kneaded dumplings in a bread maker on a prog (2 times (upsipka: 2 full stages and the third 10 minutes) before adding butter and once with butter)
Tttttak wanted yellow cakes, and I added turmeric, mnu has no home eggs, and vanilla. By the time of the rise, I was guided by your time, baked in the oven from a cold one (a little earlier I turned it on, the dough increased by 2.5 times approximately, and I turned on the oven. As I already wrote, 2 Easter cakes rested on the roof, so they crumpled when I pulled them out Here I am a bastard, I had to take them out one at a time, and not drag the baking sheet ........ aaaaaaa-just now it came!

This is 2/3, I crumpled the bottom, and I remembered that I needed a photo!

Get closer

The taste is wonderful !!! And the color was a success, I will always do so.




Sveta, By the way, you write: to lay the dough by the weight of the cake, and where is this weight indicated on the forms? I did not find it, I looked at the whole form with a specialist! I got 500 grams of flour: 1 cake in silicone (1.6 liters), 2 in Biolovskaya (also not written, I measure the volume with water = 1 liter each) and 1 cake in a straight liter glass mug - this is the most beautiful one. In silicone it is also good, but I put the dough there and it turned out as if the roof had been torn apart, and this is my slash baked so. From Biolovskiye forms ran away and rested against the roof, 1/3 laid, approximately.

I have a question Svetochka.
I am writing the nuances to myself on the printed recipe and wanted to clarify.
The first proofing is about 3 hours on the table, and the second in the oven 50 degrees for 45 minutes, right?

It all depends on the quality of the products, yeast and temperature in the kitchen, the time for yeast baking is subjective, you need to look until it increases by 2-3 times.

lay the dough by the weight of the cake, and where is this weight indicated on the forms?

Oksana, I buy paper forms in an online store, they sell them like that - 150g, 250g, 350g, 400g, 450,500,700g. Therefore, I always know. I need the same for ordering. And I apply different-sized home forms with dough just below the middle.

[I have been baking cakes according to this recipe for several years, they are always successful, for which I am grateful again! I really like that, according to this recipe, the cake is exactly moist, even in my old, poor oven.

After three batches, I filled my hand, now only custard, end of experiments All with a holiday of peace and goodness to your home !!!

[svetta]

svetta, on the form is written 11.5 by 8 only such numbers! But I'll look, thank you Svetik.

Light, here are mine, or rather, half of them

and in the context

It tastes the same as before, from QEDH, now I'll see how it will be cut in a week - those that crumbled quite a lot, and the difference is only in the choux pastry.
I'm not spreading in the OVEN - I put the baking sheet on the stove, and the oven, under it, heats up, perhaps that's why they never ran away from me, it's always warm in the kitchen, I even turn off the hood at this moment.

Svetochka, I am back to you with a million thanks! made 13 batches this year, almost died, but felt the dough 100%! not a single photo, really, no, not before that!
Easter cakes are amazing, delicious, I really like these
I have two tiny cakes left for myself, so I eat a crumb with pleasure
Happy Easter to you and your family! peace, kindness, light, joy and happiness !!!

[svetta]

svetta, Svetochka, thanks! Today we tried it, well, it’s very tasty, and the truth is, as many people write, this cake turned out to be the most delicious for me, I even ate a large piece, and that says a lot, I generally don’t really bake. Magic crumb, butter, moist, fibrous, mmmm. Happy Easter to you and your family!

[Svetochka,]

Svetochka, Happy Easter! Peace, kindness, light, joy and happiness!
I show a little cake in a section. Easter cakes to taste as we like.

Some of the cakes were given away.
And this is how they were baked.

There were some adventures, when the cakes were in the molds, I was distracted, an hour later I discovered that the dough had grown like mushrooms and the caps began to flow out of the mold. She carefully removed the "sides" and smudges, trying not to disturb the dough in the molds, and from these parts another cake was removed. The far right is just the runaway parts, I had to bake this copy separately.
It all ended well, although the beauty suffered. The irregularities were covered with glaze.
Very tender cakes, when they cooled down, they were slightly crumpled.
I always bake in jars, they are thin, baked well and the size suits us.

[Oksana]

Oksana, I bought the forms, it says 400 grams on the packaging, but in fact these 400 grams were at the bottom, I had to lay more, as per the recipe.

made 13 batches this year, almost died, but felt the dough 100%! not a single photo, really, no, not before that!

Olya, I gave up this year on 10 batches, for a total of 27 kg. I still walk around, knocked down, my hands hurt from kneading. I do not have a kneader, everything is done with my hands, and the dough is heavy, each batch must be kneaded twice, it is very hard. And also there was no time to take a picture of these Babylon Pasoks, I remembered about the fotik only today.
Believe it or not, out of the whole heap I got two middle beads and one small one. Shoemaker without shoes!

Olya, Sveta, you baked so many heroines
Svetochka, how do you need a kneader

I have a question Svetochka.
I am writing the nuances to myself on the printed recipe and wanted to clarify.
The first proofing is about 3 hours on the table, and the second in the oven at 50 degrees for 45 minutes, right?

Svetochka please answer ..

girls and I had a void inside two Easter cakes. when cut in the middle just above about the size of a hen's egg void. what does this mean?
Was it necessary to flatten the dough in the forms?

Girls, my cake crumbled when cutting, what can it be?

[Kokoschka]

Kokoschka, Lilya, in terms of proofing, one should rather focus on increasing the dough by 2.5-3 times. The proofing time is influenced by many factors - the strength of the yeast, and the quality of the flour, and the temperature in the room. If the kitchen is cold, then you can put the dough in a lukewarm oven, but I would not recommend artificially making a quick rise of the dough, this will worsen the final result.
I am writing about 3 hours of the first rise of the dough based on my current realities: there is no heating, in the kitchen about 20 degrees. In another year, the kitchen might be hot and the dough will ferment faster, but I won't wait 3 hours then, right? Therefore, writing a note to yourself at a specific time will not be entirely correct.
The same applies to baking molds in the oven. If I have my first baking (or the oven has time to cool down between baked goods), then I let the molds stand in the oven.If my oven is hot, and the next batch is already in the molds, then I just leave it on the stove, covering it with a towel. Here, too, you need to focus on the height of the rise of the dough in the forms, I have 1 cm below the top.
I think about emptiness ... but I don't know what to think. Were these cakes baked separately or in the same batch with other normal ones? How much dough did you put in them?

svetlana))), I think that it is badly kneaded or the flour is unimportant.

[svetlana)))]

svetlana))), for some reason, too.

I liked the taste very much. Thank you Sveta I seduced my sister and niece with a recipe, they all turned out different, but very tasty. Sister and niece were kneading with their hands, I'm in a food processor. I got a steeper dough, I was able to form a bun with my hands.

I think about emptiness ... but I don't know what to think. Were these cakes baked separately or in the same batch with other normal ones? How much dough did you put in them?

baked together. I measured the dough in the same way on the scales, I already cut everything super three. and one with emptiness ... I am at a loss ...

[Lily]

Lily, I remembered: my mother said "with a soul" to such voids in baking. I understand that it's just a saying, but I don't know the reason.

two reasons:
- when placed in a mold, the dough was dropped with gaps inside. And it is already airy, and these cavities have remained, the dough has not sank. It makes sense when you put a lump in a mold, spin the mold, shake it well, but, of course, without fanaticism.

- as in ciabatts, large cavities: from gentle stirring before proofing. Apparently during fermentation there was just a settling of the dough, without good mixing of the layers. In these places there was a large accumulation of gas and yeast cells, not broken by stirring.

Now it is clear, having put it in the form, it is necessary, as it were, to release the air, like when pickling cabbage, probably ...

[Kokoschka]

Kokoschka, I also have one of the same emptiness, they did it with a soul)))

[fffuntic]

fffuntic, I laid out the dough in many forms with voids at the bottom, well, I had no time to lay them without voids, then I just smooth the top of the dough with a wet silicone spatula. And when proofing in the form, the dough first fills all the voids inside, and then it grows up. I have never had voids inside my Easter cakes, how much I baked them!
But I will agree about the bad promises.

but a bunch of others without problems. Kneading for a long time, carefully, apparently the paste did not settle into the mold when it applied and a void formed. If it were a batch, probably everyone would be with a soul (it sounds so beautiful !!!)

Well, so that there are no such voids, then before proofing, I even met such recommendations, the dough is rolled out into a layer, they are even pierced in buns with special such stamps with holes, and then only rolled into balls.
For even porosity.
Holes are uneven porosity. At this point, no gas bubbles have been broken and yeast has not been dispersed. Anyway.

[fffuntic]

fffuntic, Got it. I will copy myself so as not to forget for the future. Thank you very much!

[Sveta]

well ... it's in buns. And let it be more in Easter cakes. Just before proving with your hands, it is better to mix the layers. To evenly mix everything and squeeze out large air bubbles. Maybe even in such a thick layer or something.
And in buns, yes, there is a thin layer and they are pricked, and only such small pores are obtained.

Sveta, we mix everything in different ways. The thinner the dough, the stronger this effect will be. If you make it very gentle, then it is not out of place to twist the mold.

Of course, you can't put the tutu in the layer. the dough is viscous. put it with a spoon. I just didn't knead it before the bookmark .... I kneaded the bulk when I put it in the molds. but this one with a soul was not crushed ... I can still see it ...

Just before the proofing itself, it is better to mix the layers with your hands. To evenly mix everything and squeeze out large air bubbles. Maybe even in such a thick layer or something.

Lena, because just after the last kneading, the dough is put into the mold, because there is no more mixing anymore.And the dough is so viscous that there can be no talk of any thick layer!
So Lilya has already written.

I had a strong suspicion that I was doing everything in my own way. Mnu makes it like a jellyfish, quite coherent.
But there are no miracles. Means not mixed in these places. At the moment of heating there, an accumulation of medium-large bubbles merges into one bubble. Or there is an accumulation of yeast cells and they begin to intensively blow out the bubble together.
At least crack .. and the word "cluster" is unbroken.

Also ... the yeast theoretically should disperse well in the dough, but if practically ..
then it can be assumed that there is a large piece of yeast that has not been dispersed and it "farts" strongly when heated. Moral: yeast should be diluted well

Girls, Christ is Risen! I will join your conversation about bubbles. I baked according to 4 recipes. Here in custards in these I also met cakes with huge voids inside. Knead in Kenwood as it should. I think that the bubbles (I would call the caves) are from excessive proofing. But this is only a guess. Itself would like to understand why they are. And my bubbles are from the very bottom!