Kulich from "Viennese" dough in a bread machine

And here are my beads! I apologize for the quality of the photos, I took them off the phone.

I baked my own cakes for the first time in my life ... and I see that something is wrong there is not that characteristic cut for cake ... the author of the recipe has it, but I do not. It seems that everything is according to the recipe ... some heavy ... I will try to train until next Easter - bake muffins

Anichka, I have another thank you for the wonderful Easter cakes.

[nvk]

nvk, Summer resident, to your health!
zovthe yeast may have failed, especially if the room temperature was not high enough. Now, in the off-season, it is necessary to create conditions for the test.

It seems that from this pack of yeast I baked bread, buns ... ok .... I put the dough by the battery for 11 hours. But I will study!

[zov]

zov, the fact is that the dough on Easter cakes is more whimsical than for other baked goods. Well, nothing, with experience, everything will turn out great.

For example, in my bread maker, raising the dough before baking for 50 minutes and a pask for 375 g of flour crawled out of the bucket a lot. And from exactly the same dough, the pastries for baking in the oven came up in tins for 2 hours, although I divided the dough on a warm surface and laid out in warm forms.

[Qween]

On Thursday I baked Easter cakes on Lviv yeast, so the dough rose very badly and the pies were "heavy" in structure, and yesterday I baked on Kryvyi Rih - the dough rose well, the cakes were airy, but only now they smell strongly of yeast.

Qween, thank you very much!!!!!

Happy Holidays everyone!!!!!

[Z @ y @]

And I congratulate you on the holiday!

Z @ y @, I represent your disappointment, when it did not rise, then it smells of yeast. This dough should not, of course, smell like yeast. This year I baked on Krivoy Rog, and not very fresh ones, then there is no yeast smell in the ready-made pasches.

Happy holiday everyone! CHRIST IS RISEN!

The holiday of EASTER announced that the SAVIOR is Risen!
Congratulations fly to every monastery!
May the Lord keep you from everything bad!
Divine Providence leads the right way!
Happy EASTER day, congratulations again and I want to wish you so much:
let the SON OF GOD Love leads along the paths of life!
Let not God's Grace, Love, Hope, Grace leave!
Your children will be healthy, father and mother will live for a hundred years!

Thanks for the recipe for a delicious Easter cake. Everything worked out. Here are my "Viennese Easter cakes"


And these are all my favorite Easter cakes "Venskiy" and Myasoedovskiy


Husband's Easter eggs on the left, and mine on the right.
True, a lamb from the store, I did not find such a shape, but my daughter asked very much.

Once again everyone with HOLIDAY

I wrote earlier that, although the dough did not rise well on Lviv, I solved the problem - I was preheated in the oven and everything went there, so that the Easter cakes looked like nothing. It is a pity only those that on the Kryvyi Rih kulichiki are feast for the eyes, the soft ones are excellent, and the taste is slightly spoiled. But I'll eat it anyway !!! I have a family recipe for Viennese dough - even my great-great-grandmother used to bake pastries on it. And again, thank you very much for adapting the recipe to a bread machine, as a recent owner of HP, it helped me a lot !!!!!!

[Inna2011]

Truly resurrected!

Once again, congratulations on the holiday!

Inna2011, beautiful pasochki, and Easter eggs especially sunk into my soul!

It is a pity that you have not acquired a lamb mold yet, but nothing, still ahead.

Z @ y @, I'm glad that the adaptation for the bread maker helped you.

To your health, girls!

[nvk]

nvk, beautiful Easter cakes turned out!
Inna2011, wonderful pasochki. And what a good husband ...

Anechka-Qween, and what part of Ukraine are you from? And then she did not indicate in her profile.

Happy Holidays to everyone!
This is the second Easter for which I bake cakes according to this recipe, because last year they gave us very good results. liked it.
I want to share my experience of making Viennese pasta, maybe someone will come in handy.
Last year, the dough was kneaded using the Dough program (main), then laid out in tins and already in them she was spreading the cakes. We got up, but bad.
This year I put the dough on the Dough (dietary) program and also on the forms for proofing. They went up much better, now they are baked (it so happened that only today I am preparing cakes).
Yeast is the same then and now, so it seems to me that although I am a beginner in this business, it still depends on the dough kneading technology.

I completely forgot and did not put in either the vanilla or the zest. I hope that this will not greatly affect the taste of the cakes.

Thanks again for the recipe! Have a chat, super! Despite the fact that they rose a little, the taste is indescribable !!!! The aroma is superb !!!! THANK YOU!!!!!! Tomorrow I will bake at the request of my son to go to college !!! From now on, this is one of my favorite recipes !!!!
Christ is Risen of all !!!
Congratulations on Easter today,
This holiday is beauty itself!
Orthodox people celebrate
Resurrection of Jesus Christ!
Let care live in your house,
Kindness, faith, truth, light!
May there always be bread and work
Happiness, joy for many years!

[Good mood to you all!]

I wrote earlier that, although the dough did not rise well on Lviv, I solved the problem - I was preheated in the oven and everything went there, so that the Easter cakes looked like nothing. It is a pity only those that on the Kryvyi Rih kulichiki are feast for the eyes, the soft ones are excellent, and the taste is slightly spoiled. But I'll eat it anyway !!! I have a family recipe for Viennese dough - even my great-great-grandmother used to bake pastries on it. And again, thank you very much for adapting the recipe to a bread machine, as a recent owner of HP, it helped me a lot !!!!!!

My family tasted Easter cakes and passed the verdict - very tasty and no smell or taste of yeast! Probably, because of the worries, everything "tasted" and "sniffed" to me. Even my heart relieved!

Good mood to you all!

[Qween]

CHRIST IS RISEN!!!
Christ was resurrected on this great day!
May pleasant excitement come to you
Easter divine shadow
Let it touch this Sunday!

We wish you that the Lord would give everything -
Health, prosperity, prosperity!
In business, so that nothing interferes,
Let it be only sweet in this life!
Qween , many thanks for the wonderful recipe !!! Above, I inserted a photo of Easter cakes, but I could not write about the taste, since I had not tried it, but we tasted it today. The whole family is delighted !!! I made cakes according to four recipes, yours is recognized as the leader !!! The photo of the cut was not very photographed from the phone, but the main thing is that everyone is delighted with the taste! THANKS again, your recipe is now the most FAVORITE !!!

[CHRIST IS RISEN!!!Congratulations to all respected members of the forum on the occasion OF THE LIGHT CHRIST RESURRECTION !!! HAPPY EASTER!!!Health to you and your loved ones !!!]

CHRIST IS RISEN!!!

Congratulations to all respected members of the forum on the occasion


OF THE LIGHT CHRIST RESURRECTION !!! HAPPY EASTER!!!
Health to you and your loved ones !!!

Thank you, here are mine

[Christ is Risen!]

Christ is Risen! Happy Easter everyone! Qween... My thanks to you for the recipe. I had time to try it before Lent and decided to repeat it by Easter, which I did. Most importantly, over time, it really becomes even tastier. This time they didn’t taste it - he went with his granddaughter to Moscow.

[Qween]

Qween, thanks for the recipe. It turned out tasty and fast. I baked 3 portions, pinched off a little bit and baked the kids in the oven, and in a bucket - the main cake.
There are no photos, but take my word for it - fast, tasty and easy.
The yeast was Lviv, but they did not fail.
We decided that it is possible to bake such deliciousness not only for Easter, so this delight will often be on our table.

To your health, girls!

It's great when the Easter cakes are not capricious and they turn out pretty and tasty.

Beauty and deliciousness !!!!!

Only the dough stood for 6 hours. I wanted to spaaaaat))))

It turned out very tasty!
Thank you!!!

[Krivoruchkina]

Christ is risen!

Krivoruchkina, to your health!

CHRIST IS RISEN! Many thanks to you for the recipe!
For the third year now I have been baking cakes according to your recipe, of all the ones I have tried, it turned out to be the tastiest and easiest for me!

[Qween]

QweenThank you very much for the non-blemish recipe. Since I'm with a test for YOU, I decided to start rehearsal at the beginning of the oil week. On Monday night I put the dough, kneaded in the morning. The proportions for my flour turned out to be ideal, the bun was soft. The dough rose very well. After the last kneading, I divided the dough (otherwise it would have come out of the bread machine). Half baked in cotton, and half in the oven (to feel the difference). Well, what can I say, the one that from the x / n my men began to cut while still warm, barely took it away, cut badly. But in the morning when I came home from work, I tried it myself. Delicious! The one who finished the oven this morning, but the taste spread even more. I will bake for Easter. Only for the grandson separately, without raisins and candied fruits, he does not like them. Thanks again!

Devulechki, who baked this cake in a cartoon, share your experience, please). I am interested in the baking time, the process and time of the final proofing, and how much flour the dough was made for multi. I will knead in KhP, but I want to bake in a multi-panasonic

[Qween]

Qween, Anechka, tell me please, are you going to bake this cake and the Royal Bummer. By time, I can put the dough today at night and on Thursday also at night. I would like to put one of them today, and the other on Thursday (so as not to bother too much). Is it early today?

[Tancha]

Girls, health!

I have not seen your posts and questions because I do not receive notifications.

TanchaIt's not too early to bake these recipes! I recommend starting with a lazy person, it will bloom in all its glory by Easter.

MaBa, I did not bake in a multicooker, so wait, maybe one of the girls will answer.

Thank you, Anya. I'll wait for the girls. There is time before baking on Thursday.

Thank you so much! With GOD'S help, I'm starting.

Husband's Easter eggs on the left, and mine on the right.

such wonderful Easter eggs. and do not share the method of making such a miracle

I painted raw eggs with wax, then overnight in a decoction of onion leaves, and boiled them in the morning. The wax melted and the areas where the wax was light remained. My grandmother used to paint it this way.

Girls, tell me. Is it enough to just put the dough in a saucepan in a cold oven? I wanted to play in the cartoon, I was afraid that there was not enough space for dough. As? Thank you

[Inna2011]

Inna2011, thanks. just such neat drawings. probably a special tool for wax and a handle made of precious metal

[Qween]

Qween, thanks for the recipe and the rest for the discussion and experience. not very difficult, very tasty. though I had to manually tinker with the dough and bake in the oven. the bucket of my eldzhishka was covered. but despite this, even by hand it is not difficult and very tasty. thanks to all

I also have a question: do you need a large capacity for dough? If I'm not mistaken, does it not increase much?

[Albina]

Albina, I took a 2 liter pan.

Hello, please tell me. I have a program Sweet bread by time 2.40 without baking for 1 kg. loaf, is that enough? There, the lifting time is 31-30-51 minutes and the warm-up time is 15 seconds. I want to make 500 ml of milk, i.e. 4 servings according to the recipe. And is it worth the risk and leave the dough in the bucket for proofing? I will not fish under the bucket later? Or put in a bowl and wait for the rise and wrinkle your hands. Sorry for the stupid questions, I'm very worried.

if for 4 servings, it will definitely fly out

[Albina]

Albina, I took a 2 liter pan.

I kneaded it in a cup and thinking that there is no flour, then I will not go for a walk, just "wander". To guarantee, I put this cup (so as not to collect it on the table, if anything) in a 5-liter saucepan. There only a cap was formed, no movements are visible. Not yet 12 hours have passed.

Oh, girls. According to this recipe, I kneaded it in HP, and I will knead it by hand, bake it in the oven. I am very embarrassed to ask how to cheat correctly and how long does it take to do it?

I will crumple manually

To overpower does not mean to knead, they just criminate, as it were, let down, but we do not knead.

Oh thanks. I'm confused about the number of proofs, help me, plz. Knead-distance-wrinkle1-distance-wrinkle2-distance-wrinkle3 and mold directly, right?

Once I complete the program "Dough" there and the proofing takes place. Then I knead and give 2 hours on the trail. proofing. Then I take out the dough and divide it into shapes, collecting the ball. I give the distance. According to this recipe, even in small forms, it stood 2 or more. And then she turned on baking. Just look at the size of the test that fits. If you see that it has increased by 2-3 times, go to the next stage.

Today they finally took a sample. I really liked the cake

In the foreground are 4 cakes made of "Viennese" dough
🔗

Thanks for the recipe !! Despite the deviations from the technology due to lack of time (the yeast mixture stood only 4 hours, and the distance was only 40 minutes), the cakes turned out to be tasty, rich, aromatic (next time I may even put a little less sugar). I baked in a slow cooker and a couple of small ones in the oven. We got up pretty quickly, not for several hours, like some girls. I have not tried ovens yet, but very tasty from the multicooker, although it turned out to be some kind of crumbly, and the pores are quite large. And the color ... is as brownish as my grandmother once had. It's a pity now without a fotik, but when it appears, the cake will be gone)

For the first time in my life I made cakes from 500 g of flour. Kneading in HP, baking in the oven. I don't know how to work with live yeast at all. Easter cakes turned out to be very beautiful, ideal dark color. The taste is revealed every day, today like cakes with curd dough. Very satisfying and rich, but ... I got quite dry and there is no notorious fiber. Passed all the stages, kneading 4 times, the consistency of the dough is not very liquid, but do not wind the buns. I would be grateful if someone can help figure it out. I want fiber and not so dry.

I have a suspicion, maybe initially the dough needs to be kneaded longer for the development of gluten (option for a combine)? My HP kneads for 15 minutes. In other recipes, knead for 30-40 minutes.

[Lenny]

Lenny, and why 4 workouts ?? I bake this cake in a bread maker, there are two crumbling, I somehow watched the last one: the mixer turned from below, and the dough stirred a little, sales almost did not fall off. And you beat him 4 times!
Dryness is removed by reducing the baking time, a little overburning and a different result, so only by experience you need to select the baking time. Well, the size of the eggs can also affect the consistency of the dough, I do everything on the scales so that the weight of the liquid ingredients is equal to the prescription weight, that is, if the eggs are smaller, I add more milk. In general, I read D1 eggs, not the largest ones.

Hello! you can share how to sculpt such pies, I'm interested in the form. These are pies from my childhood, I tried to find myself how to make them, nothing happened, but then I came across your photo, it's fate!