Kulich with Myasoedovskaya in the oven (master class)

[Zest]

Zest, thank you very much for a very good recipe, everything worked out right away, stood for 1.5 hours, baked, the roof did not crack, baked at 160 degrees in a preheated oven, did not splash, there was a saucepan with hot water at the bottom, a total of 2 came out, 5kg of cakes - one large 1050g (baked in a glass form), 6 pcs of different (in tin cans of different sizes and two mugs) - from medium to small, after baking put on its side - until they became barely warm, freely pulled out of the molds, all beautiful, delicate, decorated with glaze with multi-colored sprinkles and chickens (special thanks to Lyulek!). Thanks for the advice and congratulations to everyone!

Here are my cakes. Did, counting the amount of flour 700 g. All proportions are preserved.



Smell, taste beyond all praise! Thanks for the recipe!

Yes, it is important for Myasoedovsky to mature. I tried it for two days - the difference is enormous.

Lena, I also want to thank you for the recipe! I made it for 1 portion (since I was planning to bake for 3 families), and when I tried it, I decided to make another portion.
I was delighted to everyone until Easter - after my recipe, no one wanted to bake it himself. Outcome: 6 families with such beads. Everyone said thank you! So I also convey their thanks to you.

Yes, it is important for Myasoedovsky to mature. I tried it for two days - the difference is enormous.

How did you keep it?

in a plastic bag, did not close tightly.

[Zest]

Finally tried it. Great taste. Baking 1.5 norms, I had to mix it, but the result was worth it. Zestthank you for the recipe

Happy Easter to you girls!


but the experiment was a success, it's a pity only the results for the holiday were late

Dear Zest, thank you very much for such an easy and delicious recipe! I made 2 visits - the family is happy! For the second time I put paper in the forms above the forms themselves, and when the dough rose, it did not pour out, but it grew evenly so-so! Thank you very much!
For me as a beginner - such a cake recipe was just that!

Easter cakes on the trail. the day after baking is much tastier! With candied fruits, this is generally beyond praise! Maybe someone on the trail. holiday, this method of decorating the cake will come in handy - melt white chocolate in a water bath and grease the top with a brush in two layers, then with any sprinkling. The color is certainly not snow-white, but very tasty, fast and most importantly without raw proteins. Once again, all with a holiday!

THANK YOU!!!!! Zest, dear !!! How tasty !!! Made with cherries and almonds.



Half of it is your recipe, the other half is made from Viennese dough from Qween. And also my mother's, traditional (all by hand and by eye) what is left in the photo)
HAPPY HOLIDAY !!!

I have been reading this topic since its inception. Well, I just fell in love with the recipe (thanks to the author for the amazing description and photos!). However, life spun and spun and I did not have time to buy live yeast. But the one who wants is looking for opportunities, right? The oven on dry yeast was already quite ready, but suddenly the thought flashed to look into the freezer.
Well, for sure! In the corner, a couple of pieces of yeast are freezing. True, they are a hundred years old at lunchtime ... The look is very unpresentable, the yeast is rather dry than frozen. Hmm ... I tried to revive them. Poured warm milk, added a spoonful of sugar, a handful of flour. Like puffed out ... But still there was a worm of doubt. I put the yeast in the refrigerator and decided that I would think about it tomorrow! In the morning, the sight of the mass pleased: both the color and the smell are very good. And I decided to take a chance!
I did everything in accordance with the instructions, put the dough, and it seems like you need to forget about it for at least seven hours, but my soul is out of place! Will my long-suffering yeast pull out such a rich dough?
I want to say THANK YOU to all those who publish their experience here, they are very helpful in difficult times!
I read and re-read the topic, and finally came to the conclusion that I would not be able to stretch it out…. Then I decided to add dry yeast. How many? God knows how much is needed in such a situation! I poured in a teaspoon. I thought about it and added another one. And my throwing and suffering began. Every twenty minutes I looked into the dough - is it rising or not? It seems to rise, but no active growth or bubbling is observed. How many nerves I have lost can not be conveyed. The mood was like the sea in stormy weather - rushing from despair to hope and back again. The dough was clearly growing, but slowly and reluctantly. Towards evening (after 9 hours) I decided to start kneading. There was no hint of any drop in the dough, but there was nowhere to go.
The batch brought back a good mood. The dough surprisingly quickly took on a decent look, easily fell behind the hands, and in general it was so pleasant, tender. Mixed according to clear directions, until all marked areas are wet.
The first proofing went well. I spread the dough into molds and almost relaxed. Here, apparently, the strength of the yeast ended! The dough almost did not rise ... There was a slight increase in the oven and it was a little pleased. And what a smell came from the oven! This is something indescribable.
The taste exceeded all expectations! This is really Kulich. Everything that was baked before was more like a cupcake, sweet bread.
For me, this story is almost a miracle. I risked terribly, was ready for failure, but received fragrant, tasty Easter cakes and a lot of delight from loved ones. So don't be afraid to take risks! Within reasonable limits, naturally.
I congratulate everyone on the bright holiday of Easter! Never lose hope for a miracle


Here they are, my Easter cakes ...

Zest thank you very much for the recipe !!! This cake is the most successful and hassle-free of all that I baked !! Light, airy, fragrant, although I put vanillin 1.5 grams. by 2 kg. flour, but you can do without it. Someone wrote that there is a lot of fat in the finished kulich - I did not notice !! And the cake scent is still present at home. It is also convenient that the dough starts at night, I did 2 norms, the dough spent the night (11 hours) on the table and matured perfectly. Of course it's hard to knead, but the result was worth it !!!
All neighbors and friends are happy, some even received cakes without icing (I didn't have time to apply), along with the recipe.

Zest, thanks! I counted it for 300 grams of flour, but it turned out, probably, 400. Kneading a bread maker - the beginning of "pizza" three times. Because our hands at that time were busy with another cake. It turned out two cakes with a diameter of 14 and 16 cm, and six crumbs in a silicone mold for muffins - for tasting)))

I expressed my delight about Paraschina Pasque, now I came here.
Well, what can I say, both recipes are good, and not just good, but very good.

Zest, thanks

I made half a portion so that the batch would be pulled by the bread maker.
I made only one change to the recipe - when I put the dough in the evening, I added only yolks, ground with sugar, and left the proteins in the refrigerator until morning.
In the morning after 8 hours, I discovered that the dough had grown almost to the top of the bucket, the smell was pleasant, yeasty, but not at all sharp. After another 40 minutes, I discovered that the dough began to fall off. I started kneading with the second part of the flour, and, given that I have less liquid (since the proteins still remain), by the end of the first 10 minutes of kneading, the dough began to collect into a kind of bun during the rotation of the mixer.
After completing the pizza program, I turned it on again and stir in whipped proteins and raisins and leave the dough to proof. The dough came up great
The finished dough is very pleasant to the touch - soft and not sticky at all.
She baked in the oven, put 1/3 into the molds, and the Easter cakes came out even just above the top edge.

Here I am with gratitude for the recipe. Everything turned out great ...And the taste and the size ... There is nothing to photograph, everything was eaten at the same time ...
Thanks again for the recipe and all the learning curve)))

Ah Zest! THANK YOU! this is a real paska! and stringy and sweet and generally WONDERFUL!
And I really had to knead - everything that could be wet was wet.
I completely did it traditionally, with my hands - the girls inspired, for which they are also very grateful. Once a year you can get so much pleasure from work!
I would have inserted a photo - but obviously not this time
Thank you again - may success always accompany your endeavors

Thanks to Zest !!!! Thank you, everything turned out great, I was very worried, but now I'm sure that I will bake on the trail. year.
The reviews are wonderful, there are no words for delicious !!!

And this is a cutter, a little bit of glaze ...

And I, with a big thank you Zest!

It turned out delicious, sweet and layered! And the Kryvyi Rih yeast did not fail (I used them for the first time).

Kneading in a bread maker (I divided the dough into two parts), and then also with my hands.
Here are my Easter cakes (she promised to show "handmade" decorations):

And here is my report
the pasches turned out to be excellent!
The dough is fibrous (my mother, with extensive experience in baking pies, was jealous!), Light and at the same time rich, rich, and insanely tasty!

So far, without a camera, I could not stand the loads and broke down, so I cannot demonstrate the rultat, but take your word for it!

Zest, thank you very much!

One more "thank you" I want to leave Zest in this thread!
The cakes are delicious! True, as my dad says: "they smell like troch!" I can't even say which of the recipes is better: according to Pokhlebkin or Myasoedovsky ... I will still taste

The cakes are delicious! True, as my dad says: "they smell like troch!"

translate please. What is troch and what does it smell like?

It smells of troch, which means that the food is tasty, but there is not much of it (in the Ukrainian language there is a word: trokh (a little)). That's where it came from

Oh, Zest, I'll try, I really liked the process! But, to be honest, after 3 days of work, the fingers and toes did not unbend !!!
I don't know now when I can repeat this feat !!!
I plan to make another portion of Easter cottage cheese this week - it will be easier!

[Zest]

Zest , here are my pasochki!
Previously, it did not work out in any way.



Myasoedovskie - the two that are larger.

And this is in the context:



Very tasty paski turned out!
Baked on Saturday, and not yet callous (I left a little on purpose).

[Qween]

Qween

very beautiful Easter cakes On the cut, they are so correct, as expected))
Today I took the last one out of the freezer, warmed it, just cut the beginning, immediately the aroma floated through the kitchen.
Uhhh, and for this Easter we baked all sorts of cakes, each one tastier than the other. I haven’t determined my favorite for myself. Probably, I’ve tried it a little.

Did you make a bigger one so that "you don't smell like troch"?

[Zest]

Nah, three-handed - no, no !!!

Especially, this year, I didn’t put any saffron, or cognac, or anything in any dough. That is to say, in order to see the net result.

Zest, I plan to add choux pastry to the dough or to the main batch (again, I have not yet decided - to Myasoedovsky or from Vienna, but most likely to the main batch).
Have you tried this direction?

I, as always, bake in my mind. And on Saturday, by the Farewell, I will bake for real.

[Zest]

Zest, I plan to add choux pastry to the dough or to the main batch (again, I have not yet decided - to Myasoedovsky or from Vienna, but most likely to the main batch).
Have you tried this direction?

Nope, I haven't tried it. And in this direction I will try not to think at all until next Easter.And that will not end with good ... or rather, very good good in the form of extra pounds

And the custard dough, probably, would have added to the main batch
Will you tell me later what happens?))

I waited all week for the weekend to repeat this taste! I bought products exactly, only put 14g of yeast. dry (deliberately went through the second round on dry yeast). Flour from the same batch, but the dough turned out to be thick, and the dough is not so liquid (it may have been liquid, but I overslept and did not see the moment of settling). The dough is on the rise now. I am planning to bake a rectangular "wavy" muffin pan and in HP. There is still time to think. Or not experiment and take the same forms as last time? A question for girls from Ukraine, and even more from Dnipro, where can you buy high classic forms, paper and metal? They are even more interested in metal ones (and suddenly there are silicone ones).

[Lyulek]

I waited all week for the weekend to repeat this taste!

so there is no doubt that you liked the cake

only yeast put 14g. dry (deliberately went on the second round on dry yeast).

And you may ask - why? Even bread tastes better with live yeast, not to mention Easter baked goods, especially such "long-playing" ones. I also understand those who cannot buy live yeast in any way, otherwise ... I don't see the point

I am planning to bake a rectangular "wavy" muffin pan and in HP. There is still time to think. Or not experiment and take the same forms as last time?

Well, if the experiment is already underway with yeast, then what prevents, at the same time, from testing new forms?

A question for girls from Ukraine, and even more from Dnipro, where can you buy high classic forms, paper and metal? They are even more interested in metal ones (and suddenly there are silicone ones).

All the markets before Easter were littered with sets of metal tall cake molds, both simple ones, and with handles, and with detachable sides ... look, you must have a choice too. I haven't seen any silicone ones. But all of Ukraine was provided with paper forms Lyulek, for which our universal immeasurable gratitude to her. Look at her temku on mailing goods for the inhabitants of Ukraine, maybe there are still paper ones.

The dough is curious and irrepressible of this cake


Preparing for Red Hill https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9032.0 I liked the cake, the smell and dough are not like the others. A diabetic neighbor grinded a cake that she baked for her. Came to repent - we also drank tea with cake

[Zest]

Zest
I wanted to repeat exactly the same taste, I will try another with live yeast a little later, I advertised this one at work and promised to bring it to try, so I did not take risks with the living, suddenly the bad ones will be caught :-). The market is my dream, because due to the availability of work and a small child, it is impossible to get there for pleasure, especially before the holidays, when there are crowds of buyers.
Kulich, although the correct name for the cupcake this time (because of the shape) turned out to be the same awesomely tasty, for which thank you again!

[Sena]

Sena

:) eat to your health))

didn’t take risks with the living, suddenly the bad ones will be caught :-)

and I would never be forced to take risks in such cakes with dry yeast. Unless, all the living doji in the whole city will end

If you like and get baked on dry, then good health

[Zest]

Zest, choose yourself a piece .

[Qween]

Qween

It’s good that I still have pieces of the poppy seed roll, otherwise I wouldn’t have the strength to watch this abundance.
Yeah, we'll have a place to roam next Easter
Probably, you need to start baking a week in order to try all the recipes

[Zest]

Maybe not quite in the subject, but it concerns this cake!

On the weekend, relatives who could not come on May 7 came to congratulate on their birthday.

Such is the picture: I open the door, a small crowd of relatives with flowers and gifts right on the doorstep begins to talk in chorus in several voices about what a delicious cake I gave them for Easter!

And this is instead of going through, freeing your hands from flowers and gifts, well, and say something, like congratulations!

We can conclude that they not only really liked the cake, but just sunk into the soul!

Thanks again, Zest for the recipe!

Although it's still 2 months before Easter, I could not stand it, I was tempted to try this recipe. I took 1/3 of the products, I made all the mixes in cotton. The whites were perfectly whipped with salt with a manual processor with one whisk, I tried unsuccessfully to grind the yolks (2) with a fork, the sugar stubbornly did not dissolve, and so plumped into the dough ...
The dough stood overnight in a preheated oven. In the morning I found it settled, but it can be seen that it rose high, increased by 4 times. The yeast was from the freezer, no scales, 20 grams. shivering "by eye" ...

Now I'm at work, I left my mother to put everything in the oven ... I'm waiting ... I have no strength ...

By the way, about the seething of life ....... At Christmas, I still made a cake for Pokhlebkin ... And got him to work, everyone rejected him and said that the cake from Myasoedovskaya is three orders of magnitude tastier than this one, here and the result, I will bake myasoyedovsky again for Easter)))

[londar]

londar

Well, it depends on what they did - either according to the original recipe, or according to adaptation for a bread machine

and so ... in general ... without undue modesty ... On Myasoedovskaya cabbage soup, they also do not slurp bast shoes

Although it's still 2 months before Easter, I could not stand it, I was tempted to try this recipe. I took 1/3 of the products, I made all the mixes in cotton. The whites were perfectly whipped with salt with a hand processor with one whisk, I tried unsuccessfully to grind the yolks (2) with a fork, the sugar stubbornly did not dissolve, and so plumped into the dough ...
The dough stood overnight in a preheated oven. In the morning I found it settled, but it can be seen that it rose high, increased by 4 times. The yeast was from the freezer, no scales, 20 grams. shivering "by eye" ...

Now I'm at work, I left my mother to put everything in the oven ... I'm waiting ... I have no strength ...

I report: From a third of the products, two small pies in simple kitchen bowls turned out. The tops of the heads cracked a little. The family liked it, I was conquered by the structure of the crumb - this is something!
But our cake is a little sweeter and more muffin, ours seems to be closer to the heart ...
But this crumb, he conquered me! In short, one of these days I will make Myasoedovsky, but I will try to increase the baking by 10% and a little more sugar.
(By the way, I had 72% oil and there were no weights, so there was no purity of the experiment)))
And as a whole ochchen and ochchen !!!

[Zhekka]

Zhekka

Adding baking is a master's business, you can adjust it to your taste. I was just for myself and adjusted

It is best to taste this cake every other day, or even after two - it "ripens" and becomes much more delicious.

But our cake is a little sweeter and more muffin, ours seems to be closer to the heart ...

and what are you hiding your cake from us? We have Easter soon here, we need new tried and tested recipes.
do not hide from the public, lay it out for everyone to see. We also want to try

[KS372]

I read up to page 13 and realized that it didn’t work for me alone. He didn't get up. True, I simplified the process itself a little ...
1. I counted the ingredients for 300 grams of flour. Simply because many cakes with 400 grams support the lid of the bread machine.
2. I threw milk and yeast into the HP and set the Dough mode.
3. I mixed the yolks with sugar, and threw everything that was needed except for the proteins in the bucket, and put it on the dough in the second round.
4. Beat the whites to their peaks and toss them right before the start of the kneading.
5. Well, then I put the whole bucket in the oven for the night.
6. Judging by the traces of the dough, it really rose four times at night, and then fell out. She did not start to fall, namely, she fell. Absolutely.
7. Added flour to the bucket, and put it on the main mode.

When I was making cake from KS372, on 300 grams of flour, he propped the lid of the bread machine. And here it turned out to be 2/3 high ...

Questions.
1. Could it be that I overexposed the dough? I think no...
2. Proteins. I think this is where I got fucked up. They liquefied for me ... But they went into the batch immediately after beating ...

There is also a nuance, I don't know if it matters.When I gave up the flour, an hour and a half later I remembered that I had forgotten to set the regime and the crust. It stood on a large size and medium crust. Then I set the pizza mode for five minutes, and then on the Basic. I thought that the extra rise would not hurt him ...

[Hairpin]

Hairpin , dear, well, you had some fun with the recipe)) A full-size practically "manual" cake led to adaptation for a bread machine

This, of course, is possible, but sometimes it requires not a simple recalculation of products downward, but also approbation a couple of times in order to correct the recipe depending on how such a small amount of dough and dough will behave.

1. For a long time I was worried about the question, at what stage should the dough be sent to the dough (not only for this recipe, but in general). I came across a variety of recommendations. From "at the peak of the rise" to "when it falls". I had to rely only on my observations. Now I’m sure for sure - the dough should be used when it reaches its peak and is about to fall off, or it settles very slightly, at that moment the yeast in it reached the peak of its strength and activity. You have opal dough, it is not known how long you spent in this state, the yeast has weakened, and the dough in this recipe is quite heavy. You gave him one more extra lift, so we didn't do it.

2. Proteins must be whipped until stable peaks, in no case should they be liquid. They have to "grab" the dough, not make it even longer.

3. I didn't quite understand your manipulations with the oven programs ... I would play with them a little differently if I decided to bake in a bread maker

Still, you would try to at least halve the recipe, use cotton simply as a kneader, and bake in the oven The taste will be as different as heaven and earth

Now I’m sure for sure - the dough should be used when it reaches its peak and is about to fall off, or it settles very slightly, at this moment the yeast in it has reached the peak of its strength and activity.

Well, then you need to add more flour and again kneading and proofing? And yeast, in your opinion, is already weak ...

Why halve it? I cut him off ...

[Hairpin]

Hairpin

The dough on the fallen dough is also suitable, but the strength for a high-quality rise will still not be enough, which will manifest itself at the slightest mistake or unfavorable coincidence of circumstances. In addition, the taste of fermented dough is not pleasant to everyone in the dough. It's one thing to ripen, and it's quite another to overripe.

Yes, of course, the second half of flour and vanilla are then added to the dough and the dough is kneaded.

Why halve it? Because the cake dough is quite labor-intensive and requires special attention, for the sake of 300 g of flour, I would not bother. There is one more thing - to work with such a scanty amount of cake dough, as well as with very large volumes, requires special experience and skills. Now I have no idea, how long did it take for you to have a dough for 150 g of flour? You need to bake this at least a couple of times and notice the time of proving ...

I figured out a rough diagram of how I would use x / n as a kneader (this is for Shpilka, she has Panasonic):

1. Kneading the dough: milk with diluted yeast + flour + salt + sugar with yolks + whipped whites + butter - add and knead in succession on Pizza. Use the first half of the program (this is about 20 minutes, if I'm not mistaken). For kneading dough - quite enough.

2. We leave the container with the dough for fermentation.

3. Add flour and vanilla to the ripened dough, knead the dough to full elasticity in the first half of the Pizza program. The first 20 minutes. it will be clearly not enough, as the 10-min. stop for proofing, interrupt the program and restart.

4. Proofing.

5. Stir in the raisins (easy to do by hand. If you don't feel like it, use the same Pizza).

6. Form the pies, arrange them according to the shapes, bake in the oven. If you stubbornly want to use cotton, then after the raisins are mixed in, you form a ball, return it to the bucket, let it distance and turn on the Baking

[Zest]

I figured out a rough diagram of how I would use x / n as a kneader (this is for Shpilka, she has Panasonic):

I haven't visited this Temka for a long time, but Easter is approaching, so it's TIME!
I personally made this cake last year and stayed very happywhy do you need Zest, THANK YOU SO MUCH!
And I did it in a Mulke 5002 bread maker, or rather used it as a kneader, and a full portion - the poor thing coped with kneading. The only thing was that I mixed all the ingredients in a saucepan, where the dough came up by hand, and then into the bread maker.

[NatalyaN]

NatalyaN

well, so, there would be a desire, but how to get out - we will always find
Glad you like the recipe

As long as I remember, Andreevna I also used cotton as a kneader, only divided the total amount into halves first, and then put everything together. Panasonic owners can take advantage of her experience in this matter

Zest, and last year I baked Pokhlebkin, I remember exactly, and until yesterday I was sure that this was exactly the bead that I liked the most ... And I tell everyone that for a week my shoulder hurt from kneading this dough, that it should have been initially liquid, but now I strongly doubted ... it seems that it was me who also baked Myasoedovskaya ... Strange, it was lost in the chronology ... But the pasta was the MOST DELICIOUS !!!
This year I also want to bake it, but since they couldn’t go broke on 020, I’ll have to knead it again with pens. Zest, tell me, please, isn't the dough on Pokhlebkina thin? I'm afraid to mix it up ... Is this really the kind of paska that all of my tastes like ... Looked through my messages, they didn’t give me much. It happens after all! Sclerosis!

Yes, yes, it also happens that several recipes are mixed in my head.

I will try to untangle On Pokhlebkinskaya dough is not liquid at all. Although my master class is designed for a bread maker, the type of dough is not far from the original. Here you can have a look at the Pokhlebkin cake dough - almost a classic bun https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=47764.0.

so it looks like your shoulder ached from kneading wet cake dough with Myasoedovskaya

I really want everything to work out for you. If you like fibrous, juicy, "heavy" sausages, then this recipe is for you
The mixer should perfectly cope with whipping whites. And here many people also kneaded the dough by hand.

I’m not afraid by hand - I’ve only lived with HP for a year, and before that I’m always with pens.
It is precisely because of the structure of the cake that I chose your recipe - I really like the "heavy" Easter cakes. This is from childhood - a neighbor khokhlushka (girls, do not be offended, she called herself that, for me it was remembered as an affectionate nickname) baked, they were amazing cakes, she told a lot about the dough. It's a pity I was very young then, and then we moved. This I have already left the topic, sorry.
Then I will definitely report on the result.

[Zest]

Zest

Well, another holiday is approaching! There is no doubt about it, now only according to this recipe! The question arose, maybe somewhere this already happened, but I did not notice whether it is possible to immediately knead a double volume, that is, all products doubled in one container or are there nuances? Or put two separate saucepans of dough? I look forward to the answer, because containers, that is, a large saucepan must be stocked up in advance. The last time I did it in an enamel pan, and there is a huge stainless steel, so that for a double portion, will this not affect the result?
Thanks in advance for your reply.

And yet, given the pre-Easter excitement, it may happen that there will be no live yeast before the holiday, how much live yeast can be stored and how best to store it.

Now that's it, I'm already licking my lips in anticipation of that very taste :-)