Easter cake from "Viennese" dough in a bread maker

I also baked in a mold (though not just a round one, but for a cake). The dough rises a lot, so it is not worth applying more than 1/2 of the form, in my opinion. And it turns out something like this:

Qween, please tell me, can this dough (I don't know how to call it correctly), in general, a mixture of eggs, sugar, milk and yeast, stand for more than 12 hours, for example, about 15 hours ... or can the yeast ferment and nothing will come of it? I just decided to bake in Pokhlebkin and molds in the oven, all the same, and this pasta is in the bread maker, so I calculate the kneading time

And it turns out something like this

What a beauty !!!!
How many minutes do you need to bake in the oven and at what temperature?

15 minutes at maximum (I have 240C), and then about 30 minutes at 180C. In general, I try not to leave unattended.

[Qween]

Qween, just another question, to the previous ones ... Do you pre-soak the raisins, or will it make the dough even more liquid? ..

oh girls, my mother-in-law taught me today how to check whether the beads were baked, but only in the way of her grandmother's, she always shows the truth. then the pastries are still raw, and if it is not hot, and just lukewarm, then the pastries are ready! ... like this...

: (but my cake didn't work out (((
though I didn’t divide the dough and everything in x. n baked, inside it is damp and even on top it turned out to be empty ((((
maybe because of the nutmeg I added it a little to the dough, yesterday y. Vysotskaya just at this time, as I measured the flour, she also baked cake and talked about the nut nut, so I added a bit of it

[Sofim]

I baked on the weekend 2 times with different yeast. 1st: Kharkiv + Makfa, 2nd: Kryvyi Rih + Novopokrovskaya. Spread the "difference"
Both options turned out to be very tasty !!! Qween, thanks for the recipe! Delicious and easy to prepare.
Sofim, you know, I already want Easter (both the holiday and the Easter cake) so much that my brains don't work the other way. You are, of course, right, you could try on rolls

[Domovenok]

Domovenok , my dough did not stand for more than 12 hours. I think it's best not to overexpose. And less than 12 hours was repeatedly. Once only 4 hours, and by the way, the dough is good. The rolls were baked.

An interesting way to check the readiness of the cake.

poiuytrewq , I try to prepare the raisins in advance, just pour boiling water over them, then dry them well on a napkin. And then, just before adding to the dough, sprinkle with a teaspoon of flour and stir.
Sometimes I prepare raisins in the evening, along with dough, sometimes before kneading the dough. I did not feel the difference.

KsunyNov , and the voltage in the network is not low?
The reason for the failure is not the nutmeg. I often put it in baked goods, but in Pokhlebkinsky, in general, I must.

[Qween]

On Easter I settled on this recipe for cakes, but since it is very tasty, I want to make it not only for myself, but also for my relatives. In this connection, the question has ripened - how much flour can the dough for kneading be put in the HP? There is nothing in the instructions about this, but in the recipes max. for 560 g of flour (I hope to cope with 600 g, the dough is not tight, after all), and for another 600 g I think to knead with a combine in sync with HP (let stand in the oven at 35 g). This is also the maximum for him. Although I would like more. Who solves such problems and how? This year for the first time I independently took up cakes
And another question for Qween, if the dough for 6 hours will stand okay? Or is 14 better? Or get up at night to get 12?

[k.alena]

k.alena, my HP withstands 700 grams of flour in the "Dough" mode, but this is taking into account that the dough is "rich", and not water + flour.
For one pasque, which will be kneaded and baked by HP, I put 500 grams of flour.

I think this way: the dough can be put in different bowls, and knead in turn in HP, then put the dough back into the bowl, and send it for proofing. In HP, lay a new batch, etc.

And if the combine is also an assistant, then even better. I will only have HP.

Since this year I cannot devote a whole day to baking, it is possible - pies, hares, lambs in one day. And on the next, there are pasci and eggs. But, these are only plans, there will be very little time, even on Saturday.

I plan to deliver the dough at 5.30 in the morning, and as long as it stands, it will be that long. I have no idea what time I will get home, and how long the dough will stand. But I hope not more than 12 hours. I think it's better not to keep it for 14 hours, but less than 12.

Above, I wrote that once the dough stood for only 4 hours, and nothing was also tasty, but I baked rolls.

And I really want to try to bake a pasta with Myasoedovskaya !!!!!

Maybe you missed something? Ask more.

Qween, and you do not know which of the recipes presented on the forum is the heaviest, finely porous .... or, as they say: thick? I'd like to try to bake such a cake!

Heavy, fine-pored, Easter cake is obtained if you put 1/2 of the dough in a mold. Accordingly, the dough will reach the edge of the mold earlier and will go into the oven earlier.
And if you want a lighter cake, then put 1/3 of the form.

Girls, once again I want to note that I take 40 g of pressed yeast for a sweet sweet cake for a bread maker for 500 g of flour. Only then will the cake grow to the roof within the time provided in the main program. Lviv yeast, I take it in the place where it is stored in the refrigerator. I didn't bake all the cakes, but I won't dare to put less of them now. For ordinary bread, I take at the rate of 1 tsp = 7-8g, which is much less than for cake. So focus on your yeast and your oven!

[Michelle]

Michelle, on the dough recipe, the density of the finished cake is uniquely dependent. But we're just talking in the topic, where the recipe for a heavy cake.

The heavy ones include: Paraskina Paska, Pokhlebkin's style, from Viennese dough, and of course our new hit "Kulich s Myasoedovskaya".

I understand that it is impossible to say unequivocally how much yeast to put, a run up from 20 to 40 g per 0.5 kg of flour !!! I will try further

Well, 40 g per 0.5 kg for our Odessa yeast is clearly a lot, but 13 g for the Vienna dough was not enough for me ... it was a very difficult and long rise. Previously, everything was produced everywhere and for everyone according to GOST with the same quality, but now we have to experimentally determine the "lifting force" of our yeast.

Viennese cake is heavy ?? I don’t know, I don’t know .... I got the lightest and most delicious !!! (maybe because HP was kneading?) Thanks again, Qween, for a simple and tasty recipe! Now I'll go and see the recipe with Myasoedovskaya. This is something new!

Viennese cake is heavy ?? I don’t know, I don’t know .... I got the lightest and most delicious !!!

Girls, and I also have a little Viennese dough Easter cake ... True, I baked it in HP, maybe in the oven it turns out somewhat differently ... Today I bake it in the oven, then it will be possible to compare. But Pokhlebkin Easter cake both in KhP, and in the oven, I get exactly heavy, "juicy" ... Paraskina pasca, opposite, is airy ...

The dough smelled like alcohol, not muffin. The dough turned out very good, pleasant and beautiful. The cake is still suitable, but I have already baked a few rolls - they smell delicious and look beautiful! We are waiting for the tasters of buns)))

Yesterday I baked the Viennese recipe for the first time. Before that, all the years according to my own family recipe. Worried is the wrong word.
But everything went like clockwork. The dough really smelled like alcohol (probably such yeast). If you interfere with her with a fork, she bubbled up very much, she even tried to run away. Made a full portion - 12 eggs. In three steps I kneaded in a bread maker, put them in a common pan.What can I say - I simply did not have time to cheat. The dough was popping out before our eyes. It rose great. I put in the mold not even 1/3, but a smaller dough. All pasochki are flush with the forms and even higher. Smell..!!!!!!! The easiest ones. I sinned - I cut one. The structure is correct, the fibers are visible. In general, tasty, pretty, but so that something out of the ordinary, perhaps not. But definitely better than my old recipe, so let's try. Do they promise that after a couple of days the taste is more pronounced? We are waiting with.

[Qween]

Qween, I read and read something, but it didn't reach me :)

I also have kenwood, so if I don't divide the dough into two parts, will it come out of the bucket?

And yet, the mode is "Sweet bread", the crust is light, and what weight to set - 1000 g?

Bet 1000 !!! I put 750 and I have it raw inside, I'm sitting here gnawing a crust, but inside it is raw

Bet 1000 !!! I put 750 and I have it raw inside, I'm sitting here gnawing a crust, but inside it is raw

If you count the entire weight of the dough, then it turns out to be much more than 750, it reaches 1000g ... if there is a baking mode, put it on and bake it.

The cake has risen very well, it's good that I put the mold on with paper - just in case ... From a little more than a third it went up to a little more than two-thirds, as a result, two more fingers above the edge. I baked at 160-180, sprinkled water twice on the advice of Tortyzhka (I should have had one more time ... but I had guests who were already looking with round eyes: "ahhh ... so you can't open it, it will fall ..." that a professional told me to do this). Still, the dome was torn off a little from one side. I made buns from the second half of the test, now I finally tried it - delicious !!! Thanks for the recipe, Qween !!!

I'm very happy with the molds. They do not deform, do not stick practically. True, this time I still lubricated them. The only thing, but this is because of my stove, the barrels are not all equally rosy. I had to twirl. And then I pulled out the first - the hat is dark, the one above the mold too, and one of the barrels is lighter. I pulled it out of the form - one side was scared altogether white. Well, I think - everything is khana, not baked. Niggo. She stood and cooled down. Everything is cool (I killed her). The rest were already turning in the stove to the walls closer. I made sourdough colomba for the weekend. Since there were only three colombies and they settled down at ease in the oven, they browned evenly. I left the Viennese pies right in the molds and decorated them.

And here is my first game ………. the dough is super …… Oops, drooling ………………

I smeared it with yolk and water ... ... I increased the recipe by 2 and I got 5 small ones and one big one. Kneaded in a bread maker ... but I had to help a little. Thank you for the excellent recipe ... ...

tell me how to properly make the dough for this test (the one that should be left for 12 hours)? just stir eggs with sugar, or stir / beat until the sugar is completely dissolved?
I baked the first paste - I mixed the sugar with the egg a little, heated the milk to a warm state, dissolved the yeast (Kryvyi Rih, fresh, about 20-25 grams - a quarter of a pack) left the dough overnight in the oven turned off so that it wouldn't blow. the dough stood for 11 hours, bubbled a little, but did not strive to run away while stirring. I did everything else according to the recipe, I used Dnepromlin flour, I had to add a couple of spoons, however, but the dough was still watery - it evenly occupied a third of the bucket, without trying to peel off the walls. baked in Kenwood 350, "sweet bread", 1 kg weight, medium crust, and baked for another 10 minutes. The pasochka turned out to be absolutely level with the bucket, without a beautiful hat, and white on top, although the sides are beautiful, tanned.
where is the mistake? little flour, little yeast? I still want to experiment with this test.

[Irkis]

Irkis , eggs with sugar, just mix.

The finished dough is like a liquid, with a frothy cap on top.

Try adding some flour.

[Qween]

And here are my cakes made of Viennese dough ...



The dough was made from 750 grams of flour.

Qween
Thank you very much !!! The recipe is super, easy to execute, and the result is !!!

[from Viennese dough]

My two copies….
On right ….from Viennese dough
Left …. Easter cake Ksentia Lopez
structure:
quick yeast for baking 2.5 tsp.
wheat flour 400 gr
salt 0.5 tsp
sugar 5 tbsp. l. (I have 7 tbsp. l.)
vanilla
butter 2 tbsp. l.
eggs 3 pcs
milk 170 ml
raisins

And he and that handsome… .. and delicious ……….

I cut a little cake for my friends for a test:



The aroma is indescribable !!! This is something with something !!! And here's what is interesting, the same cake baked in KhP was airy (I just wrote about it this morning), but it turned out to be "juicy" from the oven ... My today's (or rather, yesterday's) cake really liked, although they also took it from KhP with great pleasure !

Not baked in the middle. Although the cake itself is delicious. And my daughter liked it.

Take my Easter cakes, icing-protein whipped with powdered sugar and lemon juice.

LARA74, Your Easter cakes are just super

icing-protein whipped with icing sugar and lemon juice.

Can I have a recipe for such a glaze? Time consuming? When to spread?

I have never glazed before. Maybe someone else has some glaze recipe. Just not to be difficult.

[tatulya]

tatulya

Thank you so much!!! And the glaze is very light, beat one cold protein with one glass of powdered sugar, and add 1-1.5 tbsp. l lemon juice (I whisk everything at once). Beat as they say "to the peaks." Apply to hot cakes and sprinkle with decoration (it hardens very quickly)

Girls, I did it! After the failure on Thursday, I took up the cake again. Look here

I put the Easter cakes for proofing (I hope everything works out).
Please tell me what is the best way to grease the top (egg, milk, water) and when (at the beginning of the proofing or before putting it in the oven)?

Thanks in advance and Happy Holidays.

I put the Easter cakes for proofing (I hope everything works out).
Please tell me what is the best way to grease the top (egg, milk, water) and when (at the beginning of the proofing or before putting it in the oven)?

Thanks in advance and Happy Holidays.

I smeared it with yolk, it turned out to be a very beautiful shiny roof, you don't even need to decorate it. You just need to look, during baking it may seem that the top is burnt, but it's just that the yolk is brown.

And I baked. In a bread maker, on basic mode with raisins. Strange, but a little not baked in the middle from above - just such a wet spot with a 5-ruble coin. I have, however, suspicions that this is because I deformed it a little hot hot - I pulled out and washed the roof, just in the middle. It's hard, maybe it's just that the ripening process when it cools down in this place has not completely passed.
But delicious. I used medium (L), medium crust. The sides are very fried, the roof is pretty. I think next. once you need to put a light crust and keep it on the heating for several minutes after baking.
In the photo on the left - half of Kulich's layout from Elena Bo, on the right - from Viennese dough. Well, in the context))

I really liked the taste, just super. Indeed, it changes a little over time, and for the better)). I kept the raisins for about an hour in a mixture of rum and water -. I will always do that.

Finally I got this cake !! it turned out just wonderful .. tall, with a beautiful hat, in general, what I achieved with previous tests! I had to add about 120-130 grams of flour to the main recipe (knowing this in advance, I put 26 grams of yeast). The main thing is to control the bun !!!

Thank you Queen for a wonderful recipe

and here is my creation

I also finished off the paste according to this recipe. Super. Thanks to the author.

TRUE IS RISEN !!!
The cake was consecrated and tasted.The taste is wonderful, the structure is just right, airy, comes off with long fibers, this is what my mommy always did. Thanks for the recipe.
Maybe someone will need my advice, I kneaded the dough in HP, then after the last deboning I put it in a round mold, pulled out the bucket and put the mold in its place, it got there very well. I didn't grease the mold, but laid out the bottom and sides with baking paper, and the cake turned out like in a paper cup.

Christ is risen!
I want to congratulate everyone on this bright day! Peace, kindness and warmth in your home!

And accept a huge thank you from me! I wanted to make one portion of Pokhlebkinskaya and one of Viennese. But! Pokhlebkinskaya did not work out at all and made 2 servings of Viennese dough. After the failure I was terribly worried, but the result is super! Now only this recipe for Easter cake (they don't look for good)!

Thanks Qween !!!!! It is so delicious !!! They ate it themselves, gave it to them, handed it out to the children in the yard ... this is now definitely "my" recipe, in the sense that it suits me
the child has already picked the icing, didn't take a picture right away ...


I made half according to your recipe, half according to the Raisin recipe, and then my mother's traditional "handmade, all by sight"

HAPPY HOLIDAY !!!!

Qween, Thanks for the recipe. This is my Viennese cake. All with the GREAT EASTER!

Christ is risen!
I congratulate everyone on Easter. Good luck, health
These are the recipes for this recipe.

Qween, thank you very much for the recipe, everything worked out - the pies are just lovely. My household loved it incredibly - the recipe is clear and simple, delicious! (The photo could not be inserted, but there is so much beauty here!)
and to you - all the best and success!

For some reason the messages don't go through
I want to thank Qween again for a great recipe. And in my opinion - the simplest and most delicious. Maybe it seems to me that it is simple, because I did it in HP?
Unfortunately, I cannot upload a photo yet - it is not sent

Thank you very much for the recipe. Just SUPER. I just last week finally bought my dream bread maker, the pasta according to your recipe was creation # 3, a fairy tale came out I never thought that such a piece of bread, thank you very much

Thanks for the recipe! And my bead turned out.

[yuliya_k]

yuliya_k, to health

and I also usually add rum to baked goods, for more aroma, .. so in this dough its very similar aroma ..

Sofimhow you successfully compared the flavor of the Vienna test! And it didn’t even occur to me, while describing the recipe, to recall rum. I call everything the smell of the dough alcohol, although I understand that this is not accurate.

Exactly, the flavor of this dough is similar to that of rum! And the more the finished dough ferments, the more intense the aroma.

I just don't have this very rum, but I really respect the smell of it in baked goods. So, if you bake from this dough, then you get savings on alcohol.

And with yeast - of course, adjust for yourself.