Excellent Easter from Lena Bo

[Literally from Len Bo:]

Excellent Easter from Lena Bo

Category: Easter

Ingredients
yeast	2.5 tsp
flour	450 g
salt	0.5 tsp
sugar	6 tbsp. l.
vanilla sugar	1 tsp
butter (refined or butter)	6 tbsp. l.
raisins	0.5 cups
yolks	4 things.
baking powder	1 teaspoon (3/4 teaspoon baking soda + 1/4 teaspoon citric acid) add to the middle of the flour
water or milk	200 ml

Cooking method

• Literally from Len Bo:

• "The recipe from Julia. I quote literally:

• Nearly excellent easter I got it according to a slightly modified recipe for Panasonic-207, Sweet orange.
• Basic mode, light crust. As it is baked, get the bucket, but do not take out the Easter for 5 minutes, so that the top does not fly off when removed.
• The cup is also equal to 150 grams. flour. "

Note

Photo by Svetik_

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Dear Lola!
As far as I understand, this is not Easter, but Easter cake. And these are two big differences. Easter is made from cottage cheese with butter, eggs, etc. There are tons of Easter recipes.

Yeah, Easter cake .. Easter cake .. And Easter is molded from cottage cheese with special boards in the form of a pyramid.
For example:

🔗

And in Ukraine they call it "Easter" or "Paska", and curd is also Pasca, only curd

Elena Bo thanks for the recipe! Here's what I got. Do not judge strictly, I baked baking for the first time. I baked in the oven in a shape with a hole.

I liked the taste. Like real Easter. Next time I will add less flour (I put in a little more flour than according to your recipe) and more sugar. For myself, I decided that I would knead the baked goods in a bread maker and bake in tins. For Easter, I want to alter this recipe a little and bake in small forms.

Light, well, very much. And for the first muffin it is simply incomparable.

And in tins at what temperature and how long do you bake?

I bake in tins at 170-180 degrees for about 30-40 minutes. But in general, it all depends on the stove (mine is electric).

I decided to try this recipe. already baked, rested on the lid, and the smell

Damn, I wanted to post pictures ... and it didn't get parted ...
What a delicious treat ... I go licking my lips ... (y) I just can't eat ... it's already evening
If it works now, look what a beauty

And here she is, I will only cut tomorrow

And further

Here are some more pictures ...

And I also have a recipe from Elena Bo ... strange ... why are they so different ???
I have it right the first time .... bang, just super, tall, beautiful !!! How do you tell experienced bakers ???

[Svetlan]

Svetl @ nka but tell me ... what the cake tasted like ...: red: I cut it today and you can hear yeast .... in my opinion, you need to reduce them a little, because in a kulich I would not I wanted to hear them .... I haven't tasted them yet, that's just now ... Well, after all, this is my first experience with Easter cakes, and indeed with yeast
By the way .... everyone Svetlan I congratulate .... today OUR day Angela!!! ... Write reviews ....

Svetik, my taste is excellent. We ate it yesterday, did not wait until morning. The only thing that I changed was sugar, I was afraid that 6st. lt will be very sweet. I took 3 st. l sugar. Because instead of raisins, I put jelly sweets (my son's idea), but it turned out great and the sugar could still be given, as in the recipe. I can't hear yeast. I will bake this Easter for the holidays.(y) I also came out, very tall, it is hard to see in the photo - I took a photo with a mobile phone.

Elena Bo-special THANKS for this recipe

LIGHT-Happy Angel Day to you too. Our holiday was still-February 26

Yes, I know that we only have holidays twice a year, but nothing ... the recipe is really cool, you could have had more sugar ... I love sweets more, it was baked perfectly, beauty is visible in my photos, but instead of 2, 5 tsp, I'll probably put 2, try and add vanillin, not vanilla sugar, the crust is super, and I love raisins just a mountain ... but you already correct it yourself .... but in general Elena Bo, just SUPER!!! Thank you!!!
Well done girls !!! Cool site!!! Happy Angel Day !!!

Girls, what size did you put - M or more?

[Croissant]

Croissant what are you ...... to a small one ..... otherwise it will rise so much that my mother dear ..... to a light crust and a small size

Thanks, I will try

Yes, you are always welcome as you bake ... and you can post pictures ... masters will praise you ...

The recipe for this theme is very similar to another from Elena Bo:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=540.0
The only difference is in the amount of liquid, baking powder, and in the fact that not whole eggs are taken, but only yolks.

But I still decided to try this particular recipe.
And then he finally had a puncture, how many baked things, never happened.
Proven yeast, flour too.

Baked on 1 program. It didn't rise very well.
When I turned the bucket over to shake it out, only the top fell out.
Easter remained in the middle of the top - raw, the rest of everything around was baked, you can eat and it is very tasty, there was no smell of yeast.
In principle, to throw out a little raw dough, I pick out raisins from there, delicious.

But the very fact that such a small brick was not baked ... I did not expect

I think such a recipe with a heavy dough is best done in standard Easter tins, so that it bakes better.

Next time I'll try another recipe, which is at the link above.

julifera, I can say that my beauty turned out according to this recipe and weighing 900g, it was baked just wonderfully, there were no punctures) Maybe it still depends on the stove too ??? I'm not a master, I can't say, but the most interesting thing is that for some reason everyone turns out the same recipe in different ways, if you don't invent your own moves) Of course, in small molds it would be better, but here there is such a big one) it turns out ..

julifera -And on the contrary, this recipe came out superb than that. I did not even expect, the top rested against the stove lid. Yeast or baking powder?

[Svetl @ nka]

By the way Svetl @ nka I see that you have a slow cooker, you can enlighten how it is easier to cook with it, delicious, or other reviews, I am not very good at pilaf, I want it not only for his sake, but most importantly, a steam cooker ... I have a Tefal children's steamer , but you can't cook much in it either ... and then how did I read ... so many recipes What do you say ???

My friend's grandmother made a real Easter. The taste is not described, but you can pick up a form for "dripping" at home (well, not everyone has wooden planks, so they did it in gauze and on cloves) 1 kilogram of cottage cheese 200 grams of vanillin oil (bag) 1 glass of sugar. sand 350-400 grams of raisins. Stir everything and put on a small fire (stirring all the time) When it gurgles, put it in cheesecloth and into a drain pan. Bon Appetit

Hello everyone and a happy holiday!
I tried this recipe today. The results are in the pictures. (I forgot to add raisins, or rather put them in the stove, but did not choose the corresponding program). The taste is soft, sweet, baked good Easter. Next time I will try to knead the dough with an oven and bake it in a mold so that I can eat small pasches.
Everything was baked in a Panasonic SD 255 oven.

Questions: Is it normal that such a dark crust is obtained with the "light crust" program? It is somehow inconvenient to measure butter with tablespoons (after melting it and pouring it in). In grams, 6 tbsp. how many spoons?

[RainMan]

RainMan you clever!!! The same cool turned out ...what I put on a light one is right, Elena Bo said that you need to put on a small weight and a light crust, and if you put on a medium one, you probably would have made a coal, so I started measuring with scales, then I melted the butter , but now I generally replace (especially bread) with butter margarine and it also turns out great ... Well, if in theory there is 15g in a tablespoon, then if 6 spoons ..... multiply 6x15g .....
In general, this week is all on the eve of the holidays .... so everyone is also happy with the Holidays !!!!!

I cooked this recipe for Easter !!!
baked, however, in the oven, in molds.
But it turned out great !!!
In the second batch I added a tablespoon of brandy from myself, the zest of one lemon and kururma on the tip of a knife, for color

Is it possible to put paper molds for pasta in a bread bucket and bake in the same place? because my oven is unpredictable.

[Antonina7]

Antonina7 I have baked in paper forms in Kenwood on numerous occasions. Just put it not in the bucket, but remove the bucket, and put the mold in its place.

Should the bun be ordinary or "wet"?

Easter is really excellent, the only thing is that I slightly changed the recipe, adding one extra spoonful of sugar (we love it sweeter), an extra spoonful of butter (we love it fatter), I didn't put in baking powder, I just put 1/4 of the lemon along with the peel (grated). It turned out super delicious and without any problems.
Yes, I baked in an electric oven in paper tins, because I have a Mulinex bread machine and the elongated shape of the finished product would be embarrassing.
Thanks for the wonderful recipe!

I baked in the LG HB-3001BY bread maker everything worked out. Delicious. Thanks for the recipe.

I decided to try this recipe, but doubts took on something. This recipe is very similar to "Very tasty Easter cake", but there are liquids - 3 eggs and 100 ml of water (milk), and here are 4 yolks and 200 ml of milk, and all this is for the same 450 g of flour. Where is the truth?

The truth is in the recipe. Firstly, protein is also liquid, in the second recipe it is not. Secondly, the consistency of the dough must be different.

In this recipe, the presence of baking powder is very embarrassing when there is enough yeast. What is he doing there? Please explain unreasonable.

[euge]

euge, often both yeast and baking powder are added to the dough, the dough acquires a particularly delicate structure and the products remain fresh for a long time.

I asked myself this question for a long time, then I found the answer. The union of yeast and baking powder gives a wonderful result !!! I often bake simple white bread with both yeast and baking powder ...

Yeah, Easter cake .. Easter cake .. And Easter is molded from cottage cheese with special boards in the form of a pyramid.

From the Internet:
"Pasca is Easter bread in Ukrainian and Bessarabian (Moldavian) cuisine.
Traditionally, both in Ukrainian, Yiddish and Moldavian languages, and in the southern dialect of the Russian language, which once existed in Little Russia and Bessarabia, the Easter bread is called pascha. Accordingly, sand molds are called pasochki or pasco, and not Easter cakes as in other Russian dialects. Pasques are usually baked for each member of the family, in different sizes, and always one big one for everyone. Decorate it with patterns made of dough - double crosses, lattices, wreaths. This is how the Ukrainian pasta differs from the Russian Easter cake, which is not decorated with patterns, but is simply poured with white sugar glaze and sprinkled with multi-colored “millet”. "
For baking paski, special forms are used - paskovniki (Ukrainian paskivniki). Nowadays, ordinary pots are also used. Paskovniki are greased with lard (melted interior lard) or butter, filled with dough by a third and allowed to "come up". Then they decorate with dough patterns. Paska is placed in the oven and taken out of it, saying a prayer. It is desirable that when baking pasque, there is silence in the kitchen, and as few people as possible come up to the oven.
Pasca is baked on Good Friday. As soon as the housewives put the pasques in the oven, they go to the garden and plant seedlings - "so that the cabbage is as healthy as Easter."Paska in the oven is covered with handkerchiefs, which are then stored and used to light erysipelas. If the top of the pasque sinks or it turns out to be empty inside, it is believed that this portends misfortune - they say that someone will die this year.
Paski themselves are baked like this: they make a dough in milk, add flour and eggs to the dough, and knead the dough. Ginger is put into the dough: yellow - for "beauty", white - for "smell". Saffron tincture is also added. The dough is placed in tall molds, and a cross of dough and "cones" are glued on top. The molds are put for some time in a warm place so that the dough rises, then in a melted oven. Easter is always baked from white wheat flour and only once a year - on Easter.
The readiness of the pasque is checked by carefully sticking a thin wooden stick into it: if it remains dry, then Easter is ready. To prevent the top of the pasque from burning, you can, when it is brown enough, put a sheet of paper dipped in water on it.
You can eat Paska only after it has been consecrated in the church, trying it before is considered a sin. Even the hostess, taking out the pasta from the oven, does not break or taste it, as this is a gross violation of tradition.
In Galicia and Transcarpathia, pasca is baked in the form of a round bread with a special ornament on top: a lark with wings folded in the shape of an eight, a geometric ear, "lamb horns" and flowers. "

And I understand correctly: we take or 1 tsp. baking powder or "(3/4 tsp baking soda +1/4 tsp citric acid)", right? If so, which one is better? Baking powder is probably one chemistry?

And another question: is it possible to add poppy seeds to a bread maker? I love with poppy seeds, but I have not seen such recipes here. And when is better: at the beginning or after the signal?

[Begemot]

And I understand correctly: we take or 1 tsp. baking powder or "(3/4 tsp baking soda +1/4 tsp citric acid)", right?

Begemot
That's right, either baking powder or soda mixed with lemon.

If so, which one is better?

Personally, I prefer baking powder, because all members of my family hate soda, they immediately feel it in any baked goods ...
If you normally tolerate soda in baking and the smell and taste of soda does not bother you, then feel free to add it ...

Baking powder is probably one chemistry?

Here is the composition from a pack of baking powder that I use:

Ingredients: acidic sodium pyrophosphate, sodium bicarbonate, corn starch

Well, you are not going to eat it with buckets ...

And another question: is it possible to add poppy seeds to a bread maker? I love with poppy seeds, but I have not seen such recipes here. And when is better: at the beginning or after the signal?

Mac of course you can. You can add it on a signal, but if you throw it right away, nothing bad will happen, I assure you ...

Excellent pasca, pitch 2 times already - everyone liked it! The store was not even near! Grandma asked for more bake, tomorrow I will bake! I have a bakery "delongi" and as advised to put on a light crust and a small weight above - it came out light for me, I had to bake in the "Oven" mode! the second time I put on medium rare and a 700 gram loaf - it turned out what I wanted to get!

[Elena Bo]

Elena Bo, Thank you

And who will explain why baking powder, since there is yeast?

[Arkady _ru]

Arkady _rulook here .

I also want to try ... kneading in HP, and bake in a little cartoon :-)

[mamusi]

mamusi, for a small multicooker, you need to halve the rate of ingredients.

[Taia]

Taia, yeah ... :-) I see ...
I have two little Phyllis twins! Divide the dough in half!
Thank you!