Easter cake from "Viennese" dough in a bread maker

[Qween]

I just don't have this very rum, but I really respect the smell of it in baked goods.

QweenWhat do you think, if you replace real rum with essence?
Probably, I was not lucky alone, I do not feel the aroma or I have a runny nose ...

[Michelle]

Michelle , of course, any essence can be poured, only together with flour. It is strange that you do not feel the "rum" smell (or maybe fermented a little). The most intense "rum" aroma of this test begins to appear somewhere in 4 hours after kneading (and immediately - just very rich vanilla). And if you put sugar on 3 eggs less than 200 grams, then the aroma appears even earlier and brighter.

PS: And what then smells to you?

I realized that you are standing the dough for 4 hours (probably kneading it periodically), BUT! if the recipe is for HP, then the dough will not stand for 4 hours, since the program is designed for 3-50 (with baking).
that is, you are talking about a recipe for hand-made dough, right?

... or about starting programs one after another, raising the dough but not baking it ...

[Qween]

... or about starting programs one after the other, raising the dough but not baking it ...

well, yes, or so ....

Oh, Qween, I eat your pasta, once again I wish you health. Speckle 2 weeks ago, but still yummy !!!!

[poiuytrewq]

poiuytrewq , yes, you can do that.

For example, I have the "Dough" program for 1.5 hours, of which 30 minutes is kneading, and 1 hour is proofing. Then I turn off the HP and leave the dough in the bucket. Periodically I knead him myself.

You can start kneading in the "Main" program, or "Sweet bread", and when the time comes for baking, then either bake, or turn off the HP again, and continue yourself. Business then, several times, with pleasure, knead the dough.

You can put the dough in a slow cooker, and there it works great. When necessary (for example, cold), you can turn on the heat by pressing the "Heating" button.

Honestly, I don't have a strict algorithm! As I want at this moment, so I do. Maybe because this recipe is proven, and I love it.

And with my hands I just knead the dough, in the process of lifting. I have been kneading for a long time in HP.

Shorter dough fermentation time (i.e. less than 4 hours), I admit perfectly too. It is not always possible to wait.
By the way, 4 hours is approximately. All this together, more than 4 hours.

Speckle 2 weeks ago, but still yummy !!!!

Michelle , I am very glad ! To your health!

I prepared this dough according to the "Village dough" program ... And then - according to the molds and into the oven.

[wales]

wales , I ask for details. That is, if I understood correctly, then everything is as expected, with a stirrer?
And most importantly - as a result?

[wales]

wales , I ask for details. That is, if I understood correctly, then everything is as expected, with a stirrer?
And most importantly - as a result?

Well yes. Since these are my first pies, and I would definitely not be able to knead the dough with my hands. And follow the test all the time. I figured that simply the "dough" mode would not be enough. And "village" - it seems like what is needed in time and proofing.
The dough turned out to be fertile. Very delicate and pliable.
Arranged into forms. For final proofing in the oven. And baking.
By the way, it was baked very quickly. I really did make little cakes. I am always embarrassed by huge pascals.

Thank you for the recipe.

[Gourmet]

Gourmet, it is a pity that everyone was already asleep, and there was no one to help. But, you already write how it all ended.

wales , it didn’t seem to you that our 350 very sometimes heats up the dough during proofing. Sometimes it dries up with a thin crust.
Didn't it seem like a lot of the last climb (110 minutes)?
How much proofing did you do before baking?
suslja5004 and wales , to the health of you and your family, and
Gourmet too, if everything works out

Dear Qween! Let me express my deepest gratitude to you for this recipe.

At first it seemed a little difficult to me; not time consuming, but complex. every time, mastering the "virgin soil", that is, some kind of recipe, I remember the first pancake lumpy and I have a jittery.

In general, I mixed the dough and the rest of the ingredients in the "pizza" mode. Added cognac.

Then she pinched off some of the dough and put it in the refrigerator, because in the middle of the night I didn't want to bake in the oven. And put the rest of the dough on the "Basic" 4-hour mode. To be sure to bake, I set the size XL. light crust.

It turned out to be a very tasty cake - I didn't have time to take a picture. As for me - the taste is quite apical, not light-weight muffin, namely cake.

Now I don't know if something will turn out from the chilled dough. How will it behave? I'll check and write.

About yeast... I read here about Lviv, and I just had Lviv ones .. True, there was written "luxury" on the pack, and they explained to me that these are very good ... But I was still reinsured, and put not 20, but approximately 40 grams.

Yeast turned out to be it.

Today, luck smiled - we got Kryvyi Rih.

For those who have no scales, I can say - 25 grams of yeast is 3/4 of a matchbox.

Dear Qween! Let me express my deepest gratitude to you for this recipe.

Let me add my huge gratitude to my enormous gratitude. Over the past couple of weeks, I have baked different pies. But the most unproblematic, in my opinion, is from the Viennese dough. And this, mind you, despite the fact that I first used live yeast. It was scary, but the result showed that we too can (or can we? ...). Well, in general, able to do a miracle

[wales]

wales , it didn’t seem to you that our 350 very sometimes heats up the dough during proofing. Sometimes it dries up with a thin crust.
Didn't it seem like a lot of the last climb (110 minutes)?
How much proofing did you do before baking?

Qween, well, not that it dries up ... well, it kind of grabs ... I think it's not temperature, but convection dries up. This effect is sometimes observed in my "whole grain" mode.
The moisture in the dough according to your recipe, as for me, was sufficient, and the dough withstood.

I decided not to interfere with the program this time. But it is quite possible that you can "cut" the time of the last proofing. Or, after the last kneading, lay out the dough in forms. Maybe it will even be more correct ...

Proofing in molds was about 40-50 minutes ...

Qween! I wanted to make a small paste and reduced the proportions, but something went wrong. It turned out to be too small and was additionally baked for 1 hour. Since the hour was not enough for her. Here is the result
and here is a photo of my failed experiment
I divided the food in half, but it did not rise at all in the HP. I didn’t think of taking a picture right away, I already remembered when I covered up the experiment. In the spirit: (everything turned out on the contrary. But here it was a failure

Have you already baked with this pack of yeast? Maybe the yeast failed?

Exactly, here I am a bastard Ivanovna, it's a matter of yeast. I went to try again, but first for fresh yeast. Thanks for the advice.

Qween, and I want to thank you so much for the recipe! I baked cakes with live yeast and in the oven for the first time in my life! The Easter cakes turned out to be very airy - the family said that next year I will bake this particular cake.

[DainaFay]

DainaFay, I am very glad! To your health!
Very beautiful Easter cakes, you can immediately see that they are well baked. How much did it come from?

[DainaFay]

DainaFay, I am very glad! To your health!
Very beautiful Easter cakes, you can immediately see that they are well baked. How much did it come from?

This is from a portion of 300 grams of flour, small Easter cakes in tins from Ikea, larger ones in a liter enamel mug from Soviet times.

[Qween]

Qween, I found a similar recipe for "Vienna Easter cake", but the dough is put in the refrigerator there, today I baked a roll and a pasta, it turned out very tasty. If I can put the recipe here, if not, then in another Temko?
How to do it better?

[Qween]

QweenThank you so much for your recipe. Baked for Easter - it worked out great! What they didn’t eat, the relatives took with them. Since my husband, unfortunately for the holidays, was away, I decided to do a master class for him today. It turned out like this:


Very light fibrous dough


and this wreath is made of 1/3 of the dough (I was afraid that it would not be baked in a bread maker). The only thing is, I can't get used to the baking mode in the oven: at what temperature and how much to bake? I'm all afraid to bake it, but in the end I overexpose and it comes out rather dry.

[katyac]

katyac , if the recipe is similar, then let's go here, I will not be offended.

kava , it turned out very nicely! Wreath of 1/3 dough from 500 grams?

[kava]

kava , it turned out very nicely! Wreath of 1/3 dough from 500 grams?

Yes Yes! I kneaded the dough according to the original recipe for 500 g (I even had to add a little more flour when kneading, probably the eggs were too big), and the dough turned out to be quite a lot, so I decided to separate part of the dough and bake the wreaths in the oven

[Nora clarck]

Nora clarck , You are smart
kava, then I would bake this wreath for 15 minutes, at 220 grams for 5 minutes, and then bake it for 200. You know, everyone has different ovens, and it's quite difficult to give general advice.

Qween, thank you very much for your rating, I tried very hard. Am I a good student? I baked the paste strictly according to the recipe for 500 gr. flour. Baked very well. With this she sent her husband and daughter to her mother-in-law to celebrate Easter. There were a lot of guests. When our paska appeared on the table, everyone was delighted.
Pasca was the highlight of the program. What taste, what size ...

[Svetl @ nka]

Svetl @ nka , write later, please, how will one more attempt end.

I am writing, finally I finished off a small size, almost. Certainly not as pretty as your Qween, but it didn't affect the taste. Here is my little cake, though a little clumsy. ... But I decided to fight again today. Here the roof cracked, and here we have already hidden the roof

And here in the context. Photographed with a mobile phone, so almost important pictures

[Svetl @ nka]

Svetl @ nka, and what kind of dough was like? Not too much flour?
And nothing kulich is clumsy, but with a twist, and besides, it rose well.

[Svetl @ nka]

Svetl @ nka, and what kind of dough was like? Not too much flour?
And nothing kulich is clumsy, but with a twist, and besides, it rose well.

It also seemed to me that a lot of flour. Photos are of poor quality, I took photos with my mobile phone. But the taste turned out just super. The sonny said that the cake is the most delicious in his life. ... And at work they appreciated and everyone wants this recipe, only for the oven. They said that the crumb, as it were, velvet or something. They ate so much that as much as the authorities (who came in at the wrong time) said, what did you bother with. Today I baked according to a different recipe, so the family in one voice is not the same. But it seems to me that the tastes of an oven and a bakery are different from each other?

[Svetl @ nka]

Svetl @ nka , the taste of kulich from the oven differs, and from HP, but not fundamentally.
Next time you bake in HP, pinch off a piece of dough and bake in the oven and taste. But, both cakes are very tasty.

I baked a cake, the recipe was adapted for 300 g of flour. It turned out very tasty, thank you very much for the recipe. I have HP for a maximum of 1 kg of dough, and so, from my reduced portion, the bucket turned out to be almost full. The roof is a little cracked, doesn't that mean the yeast can be reduced a little?



Yes, I smeared it with an egg very carefully, maybe a little, but I was afraid that the dough would fall.Lubricated 10 minutes before baking, maybe it was necessary right after the last kneading?
The second time I baked it, hesitated a little and did not grease it, and even put a light crust. The roof did not crack, but it was too light, after baking I had to anoint a little with an egg and put it on baking for 5 minutes. In short, recipe CLASS !!!

[May @]

May @ , I didn’t ask you about the egg for nothing. The crust quickly "grabbed" from it, and the dough was still growing. Here the Easter cake cracked. But his beauty did not suffer from this.
It is better to grease with sweet milk before baking.

Sesame seeds probably won't stick to sweet milk.

[May @]

May @, sesame seeds will not stick to sweet milk.

I grease sprinkled products (the result is especially impressive on different buns) before baking with jelly: 0.5 tsp. boil starch with 4 tbsp. l. water or milk. When it cools down with a brush, I grease the surface of the products and sprinkle with what is needed (sugar, seeds, etc.)
I grease it just before baking
Any sprinkling sticks perfectly!

Hello everybody! I also tried to bake pasta from Viennese dough. Well, what can I say, in my opinion the flour in the recipe is just right, the bun was in the form of a comma. I put 40 grams of yeast, but I think 20 would be enough for lifting, the dough is not fat and not heavy, it rose well.

The dough really smelled like rum. The Easter cake has risen just above the edge of the bucket, so the recipe will be reduced.

Kneading on the "Dough" mode, and baked on "baking" 1.20.

Overexposed, it should be less time. I was afraid that it would not be baked, too much dough, as in my opinion.

If I bake cakes in the main mode, they also get very tanned.

how to bake it so that you are not a negritos?

And the smell was breathtaking in the apartment and in the entrance.

If I bake cakes in the main mode, they also get very tanned.
how to bake it so that you are not a negritos?

Does your HP have a Sweet Bread program? If there is, then it is better to bake in this mode. And choose medium or light crusts.

[Qween]

Qween, and if the oven is baked, at what temperature and how much? And then I used to always bake in HP, but now without a bucket - I will have to go to the oven, I would not want to spoil the yummy

I like the oven at a higher temperature first, and then I screw it on.
And bread, and pasci and other pastries. The crust is the thinnest.

For example, I preheat the oven to 220 degrees, put the baking on, and immediately screw it 180. And bake as much as needed in size (for example, donuts for 300 grams of flour are baked for 18 minutes)

Either I heat it up to 200 degrees, bake for 5 minutes, and then screw it up to 180 degrees and bake it.

Yours, small stainless steel, would heat for 18-20 minutes. In the Lilechkins and your big ones - 25 - 35 minutes.

I did not see any temperature probes in my eyes. Therefore, I bake "by eye", by the smell I even somehow hear readiness.
I was convinced more than once that the oven and baking in it is an individual matter.

PS: I bake without steam and without all the other lotions too. I only grease the products before baking with milk, eggs, etc.

Today I plan to bake cakes from Viennese dough. There are still a few days before Easter. Tell me how, where and what is better to save?

I think it's too early. We will eat only on Sunday. Although you can start earlier and leave one to devote.

Although you can freeze. The products will remain at the stage of freshness at which they were prepared.

girls, made buns from this dough with dry. yeast. kept in the cold for 8 hours. turned out great. thanks for the recipe.

Here are my Easter cakes

however, there are two more frying pans of rolls. (I will no longer bake in paper forms, some of them stuck, albeit a little, but I still didn't like the taste, as always, wonderful. Thanks for the recipe!

In the meat-eating theme, passions are boiling, but here everything is quiet, peacefully I've also brought to show today's creation, don't look too much at the Khokhloma mold when I moved the molds in the oven, dropped it and crushed it ... it's the biggest one I have and didn't bake on that moment.

I will no longer bake in paper forms, some stuck, although a little, but still, I didn't like it

Annette, why did you get the cakes out of the molds? : o They are disposable and it is assumed that the cakes will be stored directly in them, and you can cut them into

Baked quickly and without much hassle. The employees tried it and decided that sugar was still not enough. Grams 100 must be added.

I baked a muffin in a long muffin form, so to speak, for the rehearsal of the cake from this test. I baked for 2 eggs (somewhere there was such a calculation from Queen), although there is 75g of sugar according to the recipe, but I did not waste time on trifles and added 100g, because we like it sweeter.
The dough turned out to be just awesome, light, slightly damp inside, with an incomparable rich smell. for the sweetness just right.
Great again!

[Zest]

Zest , and bake it so low or still wait?

Wait a little more. He suited me well.

Will wait!

That's for sure, the yeast turned out to be bad, although I specially bought fresh

When you are preparing to bake something, especially for the holidays, buy a little yeast with a margin and check it in advance for quality and lifting power.
Why make a dough from a small piece from the pack. If the dough works well, then there is nothing to worry about - you can start putting the dough on this yeast the next day. If the yeast is bad, you will have time to buy another, or replace it with dry bread, tested with bread dough.

Well, on the sample you can bake pancakes for dinner

an_domini-this cake can also be baked with dry yeast, I baked it 2 (two) times, with Saf-moment yeast, I took 11 grams for 500 grams of flour, that is, 1 packet. Easter cakes came out the same as with pressed yeast. Only the proofing of the dough on them takes longer than fresh yeast (in any case, it was so with me).

Girls! Tell me please! I'm VERY afraid - so I ask again, forgive me if you already said.
12 hours withstood
I filled up everything - I put the main dough in Panas 255 in the HP mode, now it evens out the temperature
Then - put them in tins (for some reason I bought them)))) put in the oven to stand at 40 degrees (NOT A LOT?).
But then - it's not at all clear - what, get it out of the oven, heat the oven to 220 degrees and oven? What if they (Easter cakes) fall outside the oven?
Help! Advise !!!!!!!!!!!

[Markilena]

I filled up everything - I put the main dough in Panas 255 in the HP mode, now it evens out the temperature
Then - put them in molds (I bought them for some reason)))) put in the oven to stand at 40 degrees (NOT A LOT?).
But then - it's not at all clear - what, get it out of the oven, heat the oven to 220 degrees and oven? What if they (cakes) fall outside the oven?
Help! Advise !!!!!!!!!!!

Markilena, don't fuss. My dough grows 2.5-3 times, but not in 1 hour, but in 1.5-2 hours. This is the first thing.
Second, shape the balls and carefully transfer them to the paper forms so that they are only 1/3 full. I ended up with 2 medium shapes 134/95 and one smaller 110/85. Sousley makes 2 medium and 2 small.
Then put it in a warm oven for proofing and wait. The dough should grow almost to the edges of the mold.

Markilena, I try it myself by typing. Well, from my experience: put the finished dough into molds, tighten it with a bag (so that the top does not dry out) and proof it (I also use the oven, especially when I need to speed up the process a little).
And now you can go in two ways:

1) without removing the cakes from the oven, increase the temperature, hold for 15 minutes at 180 *, and then reduce to 150 * and bake (the time depends on the size of the cakes).
2) take out the cakes (if they were spread not on the table, but in the oven), preheat the oven to 200-180 * send the pasci there for 10-15 minutes, then reduce to 150 and bake.

I use the second method, because my oven heats up for quite a long time (25 minutes) from 40 to 180 *, and then I do not know at all how much is baked and baked.

Here are my beads

Another serving is worth it