Home Easter

Home Easter

Category: Bakery products

Kitchen: ukrainian

Ingredients
yolks	9 pcs.
sugar	3 tbsp.
boiled milk	1 liter
fresh yeast	150 gr.
flour for dough	3 tbsp. l
dough flour premium	1.5-2 kg.
butter	250 gr.
homemade sour cream	3 tbsp. l.
vanillin	1 p.
raisins, candied fruits	taste
glaze proteins	5 pieces.
icing sugar	1 tbsp.
sprinkling

Cooking method

• Well, let's get started;)
• Grind the yolks with sugar, add yeast there and continue to mix well. Pour warm boiled milk into this mixture and pour 3 tablespoons of flour, mix well again. This is our dough, liquid and sweet. We put it in a warm place and cover with a napkin, let it wander for 3 hours.
• Add sour cream and vanillin to liquid melted butter, pour this mixture into our fermented dough. With the addition of flour, which we add in small portions so as not to clog the dough, knead it. At the end, stir in raisins or candied fruits. Let the dough rest and come up for about 1 hour, warm.
• We divide our dough into portions according to your molds, 1/3 of the entire mold and leave for 20 minutes. for the approach. (grease the molds with lard so that nothing sticks). We bake for 30-40 minutes at 180 C.
• Making the glaze. Beat the whites with a pinch of salt and only then with sugar into a lush foam. Lubricate the cooled Easter with glaze and sprinkle with bright sprinkles.

Note

I have been baking pasque with this recipe since 2006. This year is a small anniversary
All my friends and relatives really like my pies, so I don’t change this recipe.
I wish you all good luck and patience!

[Innushka]

Innushka, Inna, the recipe is interesting, but 150 gr. yeast for 1.5 kg of flour, won't the cakes smell like yeast?

[Shyrshunchik]

Shyrshunchik, Tanyush, no) yeast ferments for 3 hours in a dough and everything turns out fine), and you need so much flour (depending on the quality of flour) to knead a dense but not clogged dough)

[Innushka]

Innushka, with a little anniversary for baking these cakes 🔗

Beautiful pasochki!
I would like to see another cut / break

[Albina]

Albina, Thank you)
Take, I will show, I will definitely show, only later. Actually, I bake paski 2 times a year. for Easter and for postings), so I will soon report in full with a photo report))

[Innushka]

Innushka

[Take]

Take,

[Inna]

Inna, beautiful pasochki!

Is there no cut? What are they like? I like heavy cakes, wet. And what are these?
The recipe is very attractive)

[Masinen]

Masinen, Marish, these pasks are just moist, rich and sweet)

[Innushka]

Innushka, Thank you!!
It is necessary to conduct a test baking))

[Masinen]

Masinen, you are always welcome, glad that you are interested in the recipe. Hope you like it)

[Innushka]

Oh, another version of Easter cakes, and it seems to be not troublesome. Confused only by the amount of yeast.
It will be necessary to rehearse such a recipe.
Thank you, Innushka,

[Olga VB]

Olga VB, yes, everything is in order with the yeast))) the dough is very rich, butter and sour cream, plus so much sugar you need to raise something)))

Inna really liked the recipe I'll cook it tomorrow. Tell me you can dry shivers and how much to put them.

[orchid]

orchid, Irin, thanks) I always bake with pressed yeast, so I find it difficult to answer)

Everybody liked Innochka today according to your recipe. Thank you for such a great recipe ..... thank you a hundred times. I can’t take pictures from my phone. Otherwise, I would have reported what I did ...

[orchid]

orchid, bigger please) nice and glad that you liked the pasochki
And yesterday I baked 63 pastes of different sizes and large and small for a triple portion, to my mother-in-law and myself)))