Easter cake from "Viennese" dough in a bread maker

[Qween]

Qween, Thanks for the quick response.
I have one more question, you wrote that raisins should be mixed with a teaspoon of flour, and with candied fruits you should do the same, or can they be put without flour?

[Teva]

Teva , I put all the dried fruits in a common bowl, sprinkle with flour, mix, and put in the dough.

ABOUT! Horror! Nothing came of it
I think I overheated the milk.
The result is a beautiful, burnt, tasty smelling wet dough at the bottom of the bucket.
I'll eat it anyway

[Qween!]

Qween! Anya! Happy Holidays! Thanks for the recipe, very, very tasty Easter cakes My family recognized them as the best

The glaze was a little unsuccessful, but the taste of the Easter cakes did not suffer
THANK YOU

daymos, nothing to cook at night
And what do you eat - well done

[Qween]

Qween, thanks for the recipe for cakes, we really liked it. Next year I will cook again according to this recipe

Qween, I will also thank you here. I really liked the taste of the cakes and indeed they become even tastier over time.

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)

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

And for me with such "experiments" for some reason the paska is deformed, but the last time it failed altogether

Many thanks to the author !!!!! Baked according to two recipes, a summary of eaters - this one tastes better !!!!!

[Qween]

Happy Holidays everyone !! Qween, thank you so much for the recipe !! May God grant you health! Very tasty cakes turned out! Everyone who was treated asked for a recipe, so there are more and more fans! I baked according to two recipes The next year, the family already ordered me two types of cakes, two servings each - Your and Myasoedovsky, they had already eaten everything and regretted not having baked much

[Qween]

With such a large number of baked and eaten cakes it was difficult to figure out "And what is it, that delicious? And today we tried again yours, baked a week ago. Very tasty, tastier than 2-3 days, as fresh. At first there was a zest , which I did not really like, and I decided to bake later without it, but today there is no such zest.
Thank you Qween for the recipe!

These are my cracked beads. And they didn't climb very well. The yeast was to blame. But this did not affect the taste of the pasochek. The aroma is incomparable! Delicious pasochki turned out. I smeared them on top with protein glaze, no flaws were visible. I also baked Paraskin pasca. On other yeast. Fits well and tastes great. So many thanks to the author for the recommendations! Anyone who has tasted Viennese pastry paschi has asked for a recipe, since the flavor is really difficult to achieve. Thanks again!

Girls, I'm glad that you liked these pasochki. To your health!

I saw this recipe, I will use it to bake cakes for Easter. THANK YOU

good day! Please tell me, for baking Easter cake, do I need to line the form with parchment?

[vyt]

vyt , I line, except for silicone.

I do not line the cake molds, I only grease them with sunflower oil, even paper ones.
And my forms are still old Soviet ones.
Last year I baked cakes from "Viennese" dough and Myasoedovsky, I got everything easily.

Tell me please!
I want to knead dough for Easter cakes in KhP, and then bake in the oven in tins. So my HP on the "Dough" mode has two kneading phases, and at the end there is 60 minutes of proofing. At the end of the program, when I put the dough into molds, I need to put it on the proofer again before baking, no? Sorry for the stupid questions, it's just that not only will I bake cakes for the first time, I will also use the "Dough" program in HP for the first time ... I would like everything to work out

bochanova, be sure to let the dough rise again after putting it in the molds and bake.

bochanova, be sure to let the dough rise again after putting it in the molds and bake.

Thank you very much!

Tell me please!
I want to knead dough for Easter cakes in KhP, and then bake in the oven in tins. So my HP in the "Dough" mode has two phases of kneading, and at the end there is 60 minutes of proofing. At the end of the program, when I put the dough into molds, I need to put it on the proofer again before baking, no? Sorry for the stupid questions, it's just that not only will I bake cakes for the first time, I will also use the "Dough" program in HP for the first time ... I would like everything to work out

And I do on the "Main" program (3 hours 30 minutes) kneading and lifting twice, and 1 hour 10 minutes before the end of the program (this is my baking and cooling time), I press "Stop" and take out the dough, put it in forms.

[Qween,]

Qween,Thanks a lot for the recipe.
Viennese Easter cakes (as they are called in my family) - very fragrant, tender - in the foreground - this time the dome let down a little (not a failure, blurry), but I'm sure that delicious, baked last Easter, are included in the list of mandatory.

Yesterday I baked these cakes, my yeast SAF-Neva Lux. I kneaded everything in a x / oven, and decided to bake in the oven, the dough rose slowly and tightly, there was no sharp smell of fermentation, there was no smell of rum, a neat bun was formed in the bucket, and now I sit and regret that I had to bake in cotton, because the dough has not risen at all in the tins. But we will fight, try other recipes, and most likely with dry yeast. we have only this brand here. Yeast checked before kneading, froth.

Yesterday I baked these cakes, my yeast SAF-Neva Lux. I kneaded everything in a x / oven, and decided to bake in the oven, the dough rose slowly and tightly, there was no sharp smell of fermentation, there was no smell of rum, a neat bun was formed in the bucket, and now I sit and regret that I had to bake in cotton, because the dough has not risen at all in the tins. But we will fight, try other recipes, and most likely with dry yeast. we have only this brand here. Yeast checked before kneading, froth.

Yulichuk, try to work out this recipe for yourself. Honestly, he's worth it. I have been baking on it for several years now. and never had any problems. Maybe you haven't read or understood something?

[sedw]

sedw, to your health!

Olia, Saf-Neva Lux is dry yeast or fresh? It seems to me that the reason is in yeast.

This is raw yeast, so I just went to another store and there are the same ones, there is no other brand anymore, the release date is 03.24.12g, these variations are just as they say. Well, I can also sin on myself, because I bake cakes once a year, I forget everything in a year, but I had my own recipe since school, it always worked out. There is a used method. Well, now I want to try new recipes, it's interesting. Moreover, as a child, our neighbor treated us to her cake and that's it, I disappeared, I still remember, more than 20 years have passed, but she also has magic hands.

This year, the yeast also let me down - the dough is already in the tins on the rack, one can say it hasn't risen at all, but there was no time to wait and I went into the warm oven, after the fire had risen to 160 and all the Easter cakes were ready.

Yulichuk, try to work out this recipe for yourself. Honestly, he's worth it. I have been baking on it for several years now. and never had any problems. Maybe you haven't read or understood something?

Why, the truth is a very worthwhile recipe! I used it to bake Easter cakes, and I will make various pastries, and rolls.
There were practically no problems.

Here everyone bakes and everyone does well on Ukrainian yeast,: drinks: but we have something weak. : (We used to have good yeast. In general, I went to lunch and put the dough again, from the yeast that is, I bake the cake in the oven, so I want to have time to make my beautiful cake and consecrate it in the Temple, and not the purchased one. But on Saturday more time will be baked according to another recipe.

and, yes, I slightly increased the number of tremors to 30.0.

[Qween]

Qween, Anya, thank you very much for the recipe!
Baked at the rate of 4 eggs (600 g flour). It turned out 2 cakes of 450 g each and 2 cakes of 250 g each.

The dough was kneaded on the "pelmeni" mode, at first the bun was smeared along the bottom of the bucket, but decided to wait and not add flour. As a result, by the end of kneading, the dough became the desired consistency. So everything turned out strictly according to the recipe, gram for gram! The dough at work is very pleasant, aromatic. Leave it for proofing for 2.5 hours, then put the dough into molds (1/3) and proof for another 2 hours before baking. She baked with steam.

[Qween]

Qween , I have a report and thank you very much !!! True, the kulichiks got their heads off a bit, but I think it was due to the fact that there was not enough liquid. Many wrote that the dough is too liquid, and during kneading in HP, I got a tight bun, although the recipe did not leave a single step, flour is most likely to blame. But the dough turned out to be very tender, it rose well in the forms. I will lubricate tomorrow, so for now

Qween- tell me, can I bake in "French" mode? Could it be my mistake that in the morning I added everything to the dough at 8:00 in the morning and put it on the "dough" mode, because I wanted to bake in the oven, and the dough stood until 18:00. Having risen a little and only then I began to bake - did it stop?

And also tell me. So I put the dough (I took dry Saf-Levure yeast, tested many times on bread) in a slightly preheated oven, literally at 40 degrees. After 12 hours, what should be the liquid? What should I see in the cup in the end?

[Sonadora]

Sonadora, eugeshka , to your health!
It's so nice when baking is successful!
Olia, I didn’t bake French. If the finished dough has stood for 6 hours, then this is a lot, but yours seems to have stood even longer.

bochanova, there is no need to put the dough in a warm oven. It is enough just to leave it on the table. After 12 hours, you will see liquid and there will be a small foam on top. The dough itself does not rise or fall like a regular dough with flour.
I did not bake this dough with dry yeast.

[Qween]

Qween, ahh, I have a question again ... And in the process of proving, how many times do you need to crush the dough?

I do the warm-up at least 2 times, and if there is time, then 4-5 times. The longer this dough ferments, the more intense and richer the aroma of the finished pies. But I bake with fresh yeast, and I do not know how long the dry yeast works. Perhaps they do not retain their functions for so long.

[Qween]

Qween, oh, thank you so much! They helped a lot with their advice! I hope that we will get delicious Easter cakes.

[bochanova]

bochanova, you are welcome !
Hope my advice will help you get the desired result.

I'm already confused - the dough will stand, add the remaining ingredients and immediately put the bread maker on the "main" mode?

[Olia]

Olia, first the dough should stand, and then knead and bake on it. In Panas I bake on Basic Bake and in Kenwood on Sweet Bread.

I brought a photo last year when I was rehearsing in Panas with 450 grams of flour and 3 eggs:



And this is a cutter:



It turned out so huge that it was sealed with the roof to the dispenser. And in Kenwood I never climbed so high, and more confused in structure.In Panas it turns out much more magnificent.

Qween, thank you so much for the recipe. Today I baked Easter cakes. Made with the recipe in the first page. After the last kneading, I divided the dough into a paste in x. p. (I have a round shape) and 3 in paper forms. The only thing that climbed very little, although stood on the rise for more than 1, 5 hours. I had to cut the molds after baking so that the top was visible. I'll show you what happened a little later! I can't tell by the taste, we'll eat tomorrow!

Anyut, I did your pasochki today, that's how it turned out



thanks for the recipe, I gave it to my mother too, she is also very happy

[nvk]

nvk, to your health! Today, my pasta also grew for 2 hours, but they did not grow much, but they rose perfectly in the oven.

Suslya
Tanya, how nice it is that you baked my beads. Nice ones! I love it very much when convex roofs like yours. Eat to your health !!!

And today I am with Viennese dough Easter cakes, I have been baking them for the second year and am happy!

[fomca]

fomca, to your health!

Beautiful decorations on the beads! Are these letters made of mastic?

[Qween]

Qween , well, yes, always the mastic remains after the cakes - attached. Only then in the photo I saw that I made huge letters too!

Nope, not big letters. Very good, looks neat, and the color is well chosen!

Thank you!