Easter cake from "Viennese" dough in a bread maker

[pulka]

pulka, do not worry, this is everyday business!

It's just that there are such small proportions because just with such an amount, HP will cope well, both with kneading and with baking.

If you want to knead with your hands, then you can multiply the amount of all ingredients by 2, by 3, as much as you want. I think it is convenient to start from the fact that this recipe contains 500 grams of flour, and everything else is convenient to count.

If you need my help, I will. Otherwise, it will not be the case if the pasque does not turn out the way you want.

Thank you!

Qween, I can't figure it out without you! : flowers: please help! like I read the whole topic ...

so, if I put the dough on 1 liter of milk, then you need:

sugar 1600 g
milk 1 l
fresh yeast 160
eggs 24
butter 800
flour 4 kg

right? or be afraid and put on 0.5l?

[pulka]

pulka, dear, do not think anything like that, are you sure that you need as many beads as you counted? Or do you like them so much that you have to bake so much.

[pulka]

pulka , I will write several options:

If you like salt in the pastry dough, add it to taste.

For 1 kg of flour:

sugar 400 grams
milk 250 ml
yeast 40 grams
eggs 6 pieces

oil 200 grams
flour 1 kg

140 grams of dried apricots and raisins
vanillin
zest 2 tsp with a slide

For 1.5 kg of flour:

sugar 600 grams
milk 375 ml
yeast 60 grams
eggs 9 pieces

oil 300 grams
flour 1.5 kg

210 grams of dried apricots and raisins
vanillin
zest 3 tsp with a slide

For 2 kg of flour: This will already be a lot of beads. IMHO

sugar 800 grams
milk 500 ml
yeast 80 grams
eggs 12 pieces

oil 400 grams
flour 2 kg

280 grams of dried apricots and raisins
vanillin
zest 4 tsp with a slide

[Qween]

Qween,
I think I should try it too(but already in the oven).

I have no stove (only my assistant HP). Tomorrow we will work with her. : girl_dough: By the way, Qween, You a little earlier advised the delicious pasta from Elena Bo (with an apple). Can you compare it with your Viennese pasochka? When I leave for work, I will knead the Vienna Pasque, and when I come home from work, I could put on an apple cake if it rises faster and requires less time for proving. Or is it better to bake two servings of Vienna Pasque?

respected Qween put a cake from Viennese dough, everything is strictly according to the recipe, now KHP has kneaded, but the dough is thin, I want to add flour. Or overpower yourself and leave it as it is? how liquid should it be?

[lily971]

lily971, I baked "Very tasty Easter cake" many times from Elena Bo. It turns out tall and tasty. But, each family has its own traditions and tastes - it is customary for us that the pasca is not so airy, and more fatty and sweeter.
All the same, I think, it is necessary to bake according to different recipes in order to stop at some. And if you don’t bake, how do you know whether you like it or not?

If there is absolutely no time to mess around with the dough, then take a look at the "Royal Bummer". You need to put everything there at once, and be sure to set it on the timer for the whole night, and in the morning you will get a heavy, juicy pasque and very soft. If you set the timer for a shorter time, the result will be much worse.

Easter cake from Myasoedovskaya is very good, but this is for the oven. Paraskina paska is good, and according to Pokhlebkin, you have to stand over the HP, you won't be able to put everything in and get the paste.

ivashechka , I would not add flour. The dough turns out to be watery - this is the way it should be. But, if you want a dense, clogged crumb, then you can fill up.

I've just kneaded. And my dough is not liquid, soft, it lags behind my hands

[Freesia]

Freesia , did you knead in Panas?

No, I have another stove. The most interesting thing, I didn't add anything, it turned out to be a soft kolobok, I'm afraid that it would not work out very dense later

[Freesia]

Freesia , I noticed that if you knead the dough from the same products at the same time, then Kenwood gives out almost liquid dough, and Panas is just soft.
More: Kevud first tries to collect everything in a heap, and then, the dough gradually liquefies and floats. The dough, which is well fermented, holds the shape.

Panas first drives a puddle in a bucket, and then instantly collects it together, and begins to drive in a circle. This is how the dough remains.

If you bake this pasca in both HP, then in Panas it will be much higher.

And further:
There will be a very big difference in the quality of the dough if all the flour is put into the batch at once and if you add a little while the batch is in progress.

I left one part of the dough right after kneading in hp. The other 2 are parting with me. I'll bake in the oven. Tell me, maybe you need to defend in the forms right away?

Do not understand the question .

As soon as the HP kneaded the dough, did you take it out and put it in the forms, and returned one part to the HP bucket?

If so, it's early. You need to put in the molds when you bake. Leave, of course, for proofing and then bake.

Until this stage, the path of the dough fits into HP.

I left 1 part in the stove, the rest in a bowl - to rise, then I thought I took it out and into the molds, and now I pulled it back into the bowl Thank you!

QWEEN, you turned out to be right you don't need flour! Only I have something with yeast, the dough does not rise: girl_cray: What can you advise, I have already mixed dry ones, nothing changes, there are still frozen ones, and if you add them, What will happen. The dough tastes not sour, as if fermenting. Always baked "by eye" and always successfully.

[ivashechka]

ivashechka
Here the girls have already written that this dough rises hard. It also rose for a long time during test baking. I put the oven in a slightly pre-heated (35 degrees) and turned off. The process has accelerated. Pasochka came out wonderful. Do not panic. Test the yeast (make a little dough with flour to test). If he doesn't start wandering, then something needs to be done. Until I add yeast. There may be a pungent smell (I think so)
QWEEN,
I want to bake in the oven, knead in HP. In the morning I put the first portion (for 500 g of flour). I just ran home, added raisins, zest, mixed. Now I put in another portion - and again I run away for two or three hours. I always bake 1 liter of milk (there is a tradition here - to exchange pascs). Therefore, you need to put one more batch (at least). That's why I asked about the quick method.

[Sofim]

Sofim , if you do exactly the proportions that I gave at the beginning of the topic, then I want to draw your attention to the fact that compared to the recipe for just a dough (where I baked with a nut filling), there are different proportions.
This recipe I developed on the basis of that test, especially for pasque. And there is more sugar, butter and a little more flour. And then "just dough" does not hold up to pasque, although it is very tasty and fibrous.

Accordingly, the dough for this recipe is heavier. And if you can not strain yourself on buns / cheesecakes, but how convenient it is to cut them. Then, in this version, a more capricious dough may turn out, requiring a warmer temperature for proofing.

Now I decided to try again and bake in HP. I added another 5 g of yeast to the batch (other yeast). Again the same story. Before baking, the main program was turned off and I'm waiting for a good rise. From time to time I turn on baking to warm it up. An hour after the programmed raising has already passed, and it should be even higher .. In general, the Viennese dough does not like me for 3 years of attempts and I do not know what else to do with it.

Vienna is not cake, but just dough marinates me for the same long time

So, I'll put the Pokhlebkinsky oven on soon, although I mixed it a lot later, and the Viennese does not fury

And I have the same picture! And according to Pokhlebkin, now I'm putting on a bake!

I'm already worried, but it was about three hours, if not all four

So I think, apparently not for me, this ROSE (Viennese pastry) blossomed

Try Myasoyedovsky, since the Viennese are so resistant

hmmm, 3 hours is a lot, it's somehow scary to overlook the moment of "fall" I hope you understand me

I have already baked Pokhlebkin-delicious (we cracked a tiny one with a child)

yes there will be no litter here, the dough rose very slowly.Litter occurs when the dough quickly rose or rose normally, but it rose, stood ... and with the pace of my dough, it will not fall in a day, especially since it has gluten in it already for such a time ...

well then I will wait, mine have been sitting in the forms for about an hour, barely got up, but in general the dough itself was kneaded in the morning, to be honest, I have never had this before: mda: I don’t know what will come of this story at all

I showed above a photo of little Easter cakes that I baked yesterday. From 500 g flour - 10 pcs. I filled the molds for 1/3, and it took 3.5 hours. My daughter could not walk by and we ate one. Result
If the dough is suitable for a long time, some fermentation takes place there and it turns out even better

I will hope that it will be so :) otherwise I already prepared to make a second run tomorrow

Girls! Do you bake in a warm oven or directly in a hot one? Describe, pliz, in more detail. I'll bake soon. I have a Viennese Easter cake. And what is the best way to lubricate the top?

I always bake everything in a preheated oven! I don’t grease the top with anything because I then cover it with glaze and it’s still not visible

The dough took a long time to rise. Filled it by 1/3, waited for a rise to 3/4. I put it in an oven preheated to 160 degrees. Lubricated egg + milk + sugar. The dough in the oven has risen a little more completely. The roofs are all cracked in several places. Of course, I will cover it with glaze, it will not be visible. But what did I do wrong? In HP, the roof was perfectly flat.

I also baked these pasta today. I, too, had a cracked roof for all the pies, but I knew that this would happen. I urgently needed to go out, so I did not hold the approach in the tins for about 40 minutes (an hour came up, but obviously still wanted to). But all the same, it reached the end of the forms already in the stove

In order not to crack, it is necessary to distance well, bake starting at a low temperature, sprinkle the roof with water, on the bottom of the oven for the first 15 minutes a container with water for steam .. didn’t seem to have forgotten anything?

girls, but I have some kind of trouble
I knead in HP, while the kneading is such a beautiful bun. I leave it on the rise, look in 40 minutes, and there it lies quietly. spread all over the bottom and no hint of proofing.
time-tested yeast and flour.

Should the dough be so runny? and you just have to wait a long time? I didn't have enough time for the "main mode".
sad

I had a sooooo soft kolobok ... a semblance most likely, but it was going somehow due to gluten (if it were thinner, I still would not add flour) To make it quieter - add a little.

Oyyyy, girls, I was even upset, what is it with the paska today ...

I think this, what can yeast be like that? And why then everyone else ?! ... I don’t know what to think ... You saw that a few pages ago I posted a photo of this paska on 450 grams of flour, so it got out of the bucket and rested against the roof. Well, I never have problems with this test.

I will add that recently I have returned to Lviv yeast again.

The dough took a very long time to stand, kneaded in the morning, and took it out of the oven at two in the afternoon. And I didn’t have enough patience, maybe I still had to defend. The result is beautiful Easter cakes.
I tried to put it on its side, as they say, but began to crumple, so everyone was pretty cool as usual. And we will praise the taste on Sunday!

[Qween]

Qween
When I tried baking this cake in KhP, I had an ideal roof, taste and consistency - mortality. But today I baked in the oven (with the same yeast, by the way).
The dough rose in no less than 2.5-3 hours. Baked in two runs. I put the first in a hot oven, the second in a preheated one, but at 50 degrees. She put a frying pan with water on the bottom. Mode - convection. Maybe you needed a "regular oven" mode? She also baked a Very tasty cake from Elena Bo. It's the same story with him. True, he stood up for about 20 minutes less (I was running out of time). But nothing, the glaze hid everything. We will shoot the sample on Sunday.

But it didn't work out for me at all ...........
Considering what I was going to carry to the doctor tomorrow ...
Parted for 4 hours. Increased slightly, to half of the paper form. I put the oven heating at 40 degrees, it rose a little, there was nothing more to wait, not 10 hours to settle. I decided that it might rise a little more during baking. I set the oven to 200 for 12 minutes, then switched to 160. ((((.
The dough after cutting The dough in HP is sticky.
That is, first - the Dough mode, the Main mode In Panas.
Then - molding and laid out in paper molds and in the oven for the final proofing.
What's wrong?
Last year I did it - it turned out great, although I fussed a lot)))). They helped me here. This year I did it without fear, and now ...

Yes, also - the oven is better in which Oven Mode - Convection, convection with bottom heating, Convection with top heating, Top and bottom heating.

It was not Kulich who cut the baked goods, but lesschemkulich - a strong smell of rum, a little too much, unsweetened, gnarly ... This is me for diagnosing a patient ..

Makfa flour, Kryvyi Rih yeast

I cry. nothing succeeded. at night I got up on the alarm clock, kept watch. not a bit rose. in the morning I packed it in a bag and threw it away.
flour makfa, yeast I do not know whose, in a silver briquette there are 100 gr.
this one is all crooked. probably.

girls who succeed in everything, tell us what is the consistency of the dough after kneading?
I still had a beautiful matte ball. and then after 10 minutes of "proofing" - something shiny, seemingly liquid, elastic to the touch.

[lily971]

Girls, what is it ... I'm upset that it was such a day yesterday that this is being done.

lily971 , if it's like that with Elena Bo's cake, then I don't know what to say. There is generally no problem with the rise ...

Markilena, especially since you have already worked with this recipe, and everything worked out ...

Girls, maybe the temperature in the kitchen was lower than 22 degrees?

The consistency of the theme is obtained in Kenwood - watery, but exactly from such products in Panas - a soft ball.

I have a gas oven, and there are no modes there. Therefore, I can not advise on which mode to bake. But, I think that without convection, but heating and upper and lower.

I put the top and bottom heating (.
I PUT INTO THE OVEN FOR THE LAST POSITION IN LILIN SHAPES, THERE TEMPERATURE is about 22, measured with a thermometer, set the last 40 hour ...
Elena Bo put it at night, he got out SO that he filled in all the HP, I don't know how to wash it now .... And what is it ???

Girls, can you tell me you can put the dough in the cartoon? And do you need to turn on the heating?

[ksy]

ksy, in the cartoon you can, do not turn on the heating.

Thanks for the quick response

Hello!
I want to bake this particular Easter cake for Easter, I even put the dough. But several questions arose about the technology, since I had never dealt with yeast dough. After kneading the dough, I will let him come up to a 2-fold increase in volume, then add raisins, dried apricots, candied fruits, mix, arrange the dough into shapes and again let rise to a 2-fold increase in volume. Tell me is it right to do this (if not, then teach how)? And the second question, if I fill out the forms by 1/3, should the dough rise to 2/3 or to the edges of the form?
(I haven't read the whole topic yet, but I want to do everything according to science, so to speak =))
PS: I will bake in the oven

Che, I also have some troubles this year. I decided to make a double portion ... everything would be fine, only I decided to knead all this in HP ... in 1 run ... Well, there was certainly something to see, but oh well , at the very least, buzzing and creaking, I kneaded the dough (added flour at least another 150 grams, otherwise it was just a slurry).

In HP, naturally, this amount of dough left for proofing was enough for me - I divided it into 2 parts (I left one in the HP, the second in a bowl. I waited 1 h. 15 minutes - well, it increased, but not as I was used to, I decided longer do not wait, I kneaded it a little and put it in the forms for 1/3, so that they were not hammered.

The ascent was about 1 hour 40 minutes. Patience ran out and I sent them to the oven (until they were peroxidized).Grew up a little more, the caps are even, with a dome, without tears (which means they have dispersed normally). I noticed that they rose better and faster in silicone than in metal forms (I really don't know why). They have been baking for 20 minutes, they have sunburned, but I understand that it is too early to take out. I left it for another 20 minutes. What do you think they will finish baking in 40 minutes at 160 *?

[Teva]

Teva, Hello .
If you knead with your hands, then after kneading, let it come at least 2 times, then into molds, proofing and baking. You can stir in raisins before putting them in the molds. I set to bake when the dough reaches the edge of the mold. If you put 1/3 of the form, then the cake will be more magnificent, and if 1/2, then more plump.

kava , I think that in this situation they will be baked in any way. And 20 minutes is not enough. But, if the pasches are not large, then there will be many 40 minutes. Check some in 5-10 minutes. I advise, based on the capabilities of your oven, but they bake differently for everyone.