Kulich with Myasoedovskaya in the oven (master class)

And I got these cakes the first time. It was not without adventures: I wanted to knead for half a portion, cooked everything and threw 0.5 kg of flour into the dough, that is, all. I knead, and I think to myself, my dough is very, very thick. I looked at the recipe, but for a half-recipe dough you need 250 g of flour. Well, I quickly, whipped more whites, grinded the yolks, added everything else to a full portion and divided the dough into two parts. True, I could not break the lumps with anything, I even tried with my foot from the blender. She put one part of the dough next to the batteries, at 4.3 in the morning I had to get up to knead the dough on the HP, and put the second part in the bedroom on the chest of drawers, it stood until 8 in the morning.
The cakes turned out to be excellent, with a beautiful top, not cracked. I haven’t let anyone try it yet, I decided that let it be infused at least until tomorrow.
And after these cakes, I decided to put another batch according to my recipe, which I had already baked more than once. And even they did not go to me, although the products were the same. They did not fit for a long time, the roof cracked a little. Maybe they were "offended" that they now have a competitor with Myasoedovskaya?

UFF! My Easter cakes were baked for the first time in the oven !!! : yahoo: Thanks to the author. They look good, the roofs are not cracked, they are high. But it seems to me that everything was not all right with the test. Very liquid, added flour, still liquid. Maybe she did it a little, with her hands for 30 minutes. Dough and dough rose well (SAF-NEVA LUXE yeast) 7.5 hours, but the smell of alkagol did not go anywhere, even from the oven it smelled of mash. So I didn't lay out the dough in the forms, but poured it. And I also decided to add orange zest ...: girl_red: in vain, probably, such a smell ... just a cupcake. And I'll cut the taste and write.

: girl_skakalka: Zest, I thank you, of course !!! How glad I am that I found this recipe, that's all, I'm not looking for anything anymore, all the subtleties have been studied, outlined for the future

Here are my beauties, I had 2600 dough, the output of 9 pies per run on the grate, 2 ate)))

🔗

Dyudyuka Barbidokskaya, is it from one portion or do you have it according to different recipes with only?

Yes, with one serving, the weight should be less. Initial products if you count.

Dyudyuka Barbidokskaya, is it from one portion or do you have it according to different recipes with only?

no, there is a double portion. I already wrote, my roofs sagged on the first run, it can be seen a lot of liquid. So I made a second attempt, so to speak, work on the mistakes.
But in the photo there are still Easter cakes that I made according to a different recipe. Here is such a combined hodgepodge. )

Girls, maybe someone will tell me if I make forms of foil in a liter jar of 4 pieces, will it be enough or not enough? dough one portion, whole.

Dyudyuka Barbidokskaya, I thought that not from one portion, because only 1 kg of flour. I think that such a number of Easter cakes to bake, you need about 2.5-3 kg of flour
I liked to knead while the dough is proving, this is the dough. It would have been another day and my family was assembled (husband and son on a business trip), I would knead again.
There is little left: BAKE them. I'm still at work, the dough is on the balcony. Let's see in the evening what will come of it all

Hello.
So I tried for the first time in my life to bake cakes myself, I never did it on live yeast. Yesterday at 22:00 I kneaded the dough into half a portion, by 00:30 it had risen to the very top of a 5 liter cup, in general it grew right before our eyes. Then I turned off the light in the oven and went to bed, at 5 in the morning the dough ran a little over the edge, I poked it with my finger through the film and it fell off and went to bed again until 7 in the morning, the dough rose and bubbled all over.My dough was kneaded by a bread maker, it seemed to me that it was a little tight, I put 60 grams of flour more, I have Makfa, maybe that's why. I interfered with the raisins by hand, I was too lazy to wash the HP bucket again, it would be better if I washed it once more, as I interfered heavily. At the first proofing, the dough rose well, in the molds it also tripled, the smell from the dough and then during baking was of course awesome.

My two Easter cakes were baked, they are now ruddy, one in a glass form, the other in a foil, tell me please, and when and how to get them out of the forms?

At night I kneaded the dough at 02 00, the saf neva lux yeast, and at 05 00 I had to get up and pull out another cake from the x-oven, I look, and the dough was already trying to run away during this time. Not yeast, but a mystery of nature. : lol: in general, my cakes are already on the rise in the oven - if only everything worked out, otherwise the whole night was spent on them.

It is better to let the cakes cool and take out the sweat.But in past years I baked in porcelain mugs and as soon as I got them out of the oven, I let them stand a little and immediately took out the cakes to bake the next batch

I took my own out of the molds, the bottoms are so wet and smell like alcohol, put a little on the barrels, now I'll wait until they cool down and turn them over. I hope they turned out edible, otherwise the smell of alcohol confuses me, the tops do not smell at all alcohol, but the bottoms ...

[For the super lazy]

For the super lazy

Grinding the yolks with sugar is still a hassle, and if you mix them with melted butter, then any blender-mixer-chopper, even the weakest, can handle it. As a result, after 5 minutes of the kitchen assistant's work, we have a funky butter-yolk cream. It's even a pity to send such a tasty treat into a dough.

Lumps in the dough are perfectly cleaned with an immersion blender, with a puree attachment. (I don’t remember what it’s called correctly, before it was only in the Zeter “mix”, now it is in many blenders). If this device is not there, then a large sieve will help you, just pass the dough through it!

This year, instead of cognac raisins, I put rum cranberries, THIS IS SOMETHING! Now you have to go to Crimea for cranberries for the next Easter cakes

So no one explained to me - why bother creating these lumps, so that later to fight with them with blenders and sieves ....? Well, what's the mystery?

Here's one serving. Thank you for Zest



from the phone, the camera is not charged

Tell me, what does the cognac poured into raisins give? I have poured it in, I haven’t put it in yet. Raisins and candied fruits will not be bitter?

Girls, answer, I put them in the forms, put them in the oven for proofing, and subtracted them. that you need to oven with steam, but I can't figure out when to put the water on: now or when will they rise and the oven will need to ?!

Girls, answer, I put them in the forms, put them in the oven for proofing, and subtracted them. that you need to oven with steam, but I can't figure out when to put the water on: now or when will they rise and the oven will need to ?!

When to bake.

When to bake.

Lozja, but they won't sit down ?! I mean Easter cakes

And I put it in a slightly preheated oven right away with steam for proofing.But the truth is, when I started the oven, I held it for a bit and removed it. It seems to me that everyone is guided by the capabilities of their oven

Lozja, but they won't sit down ?! I mean Easter cakes

You know, I won't tell you here, I don't bake cakes with steam, bread only sometimes (some recipes). I simply will not dare to put on steam, I have very tender cakes on Thursday and without steam, after removing from the molds - everything sagged a little, some - a lot. Perhaps it was necessary to dry them more in the oven, very tender sides turned out. And with steam it would be even softer, I think ...
Although many people bake with steam and it is normal, there really is someone who is used to it.

But if you meant whether they would sit down immediately in the oven from the steam, then no, they would not sit down.

Tell me, what does the cognac poured into raisins give? I have poured it in, haven't put it in yet. Raisins and candied fruits won't be bitter?

Albina, do not worry, raisins and candied fruits will not be bitter.Cognac gives flavor.

[Albina]

Albina

If you get the right raisins, then after lying overnight filled with cognac (generously filled), it turns into a whole grape, when baked, the alcohol evaporates, and the berry remains juicy and round. Together with cognac, you need to put a few more cinnamon sticks in the raisins, then in general the raisins turn into a real highlight of such baked goods. Cognac should be good, you can pour rum, it won't get any worse.
The dough sank after 3 hours and there was no smell of "drunk cherry" I added flour, mixed with a spoon, I'm waiting for what will happen next.

Sena, tatulja12, THANK YOU for a quick answer I therefore ask my sons the junior and the middle are such fussy: either they have no raisins, then they don't have Easter cake from the balcony - you see cold ... In a word, REDUCED

And in what proportion should the raisins be poured with cognac ?! I’m already for the future

So my Easter cakes are ready according to your recipe, it was nice to work with the dough, and we will taste it tomorrow

Here are my Easter cakes in full readiness: yahoo: Thank you very much everyone for the discussions, advice and help. : rose: On the left are two Easter cakes from Potemkin, and on the right are Myasoedovskie. Tomorrow boom to try, and which ones will receive the highest praise, those will bake next year. The glaze for four cakes was enough from one protein + 60 g of powder (leftovers) + lemon juice + a spoonful of hot water. All with the coming holiday!

Good day, dear members of the forum! Firstly, I want to say a huge thank you to Raisin for such an Abaldenny recipe! Secondly, the same thanks to all members of the forum for such useful advice and a friendly atmosphere on the forum! I reread the whole topic. And now about the beads. There is no experience in baking a bead. But after seeing such a detailed master class, I caught fire and bake such a miracle for myself. The first time I put the dough from Wednesday to Thursday at 1 o'clock in the morning on Kharkov yeast, it was not without lumps, I could not break it to the end, waved my hand and went to bed. At 5.30 I got up to look, on the sides of the 7-liter saucepan it was clear that the dough had reached its peak and fell by 2 centimeters, the pan was in the kitchen at a temp. 25 degrees, I decided to leave the dough for a few more hours, at seven the dough fell a little more, and deciding not to wait any longer, I kneaded the dough, in the combine, I did not observe any more lumps, the rest of the whole process was successful. It turned out: one paste - 916 g, the second - 725 g and the other two for 215, 254 g. The smell is beyond words! I will know the taste only on Sunday. It seemed a little and decided to put the dough again, at 2 a.m. from Friday to Saturday, this time, on the advice of the members of the forum, I changed a little the order of laying the products, first I poured the milk-yeast mixture, then the egg-sugar mixture, kneaded a little with a combine so that the sugar was dispersed, so how to grind it to the end did not work, then I began to add a little flour, when I mixed in flour, I added the rest as per the recipe. This time there were no lumps, I think only because the flour went into liquid. The dough came up in 6 hours 30 minutes and began to fall off, kneaded the dough and now it is proving. When I bake I'll post the pictures. Good luck to everyone who is just going to bake.

[Kisena]

Kisena

If the raisins are very dry, then 2 cm higher than the raisins, if they are wet, then to cover evenly. Before mixing into the dough, drain the excess (if any) but do not wring it out !!! otherwise, all efforts are in vain, the berry will not come out whole. The cranberries have absorbed little, I drank all the raisins. In the next. I'll just take cherries and dried apricots for a sample

Albina, I read somewhere here that cognac does not let the raisins sag when baking - the raisins remain elastic

tatulja12, I made foil molds. 4 from a liter jar is not enough for all the dough, you need more. I took a sieve for the "manikin", it is large, I made 2 forms plus 2 small ones from a half-liter cans.

Zest, tell me, is it normal that my cake's roof is plump? I just had to add flour when kneading a kolobok, so I am suffering, can I add a lot?

Fuh ... I shot! Everything worked out (superficially, we will evaluate the taste tomorrow).Total: 5 medium shapes (11cm) and 3 smaller ones (9cm) but not the smallest ones. The total weight after baking was 2350g. All were sent to the oven with hats (missed the moment of raising), during baking they climbed strongly upward, after baking they returned to the level at which they were originally. Only 2 trips. I don't have an oven, I bake in a microwave on convection mode. So, as they say: whoever wants, he can!

All with the upcoming holiday, good luck!

In the photo, there are two large cranberries separately, according to Michelle's recipe.

[for the lazy]

In pursuit ...
I forgot to share the joy of finding the perfect glaze for the lazy no protein! This is Dr. Otter's glaze with the taste of marzipan! God saw me scoffing at white chocolate (or chocolate scoffing at me) and accidentally sent me to Bill, where this wonderful product was bought. There is a slight transparency, but it does not bother me, because everything I need (ease of preparation, use, smell and taste it gives 100%), and most importantly, there is no crude protein. Whoever did not know about this product, take note.

I don’t understand why the lumps are bothering you so much? well, pour a teaspoon of sugar into the liquid and there will be no lumps, the flour will mix perfectly

I took my own out of the molds, the bottoms are so wet and smell like alcohol, put a little on the barrels, now I’ll wait until they cool down and turn them over. I hope they turned out edible, otherwise the smell of alcohol confuses me, the tops do not smell at all alcohol, but the bottoms ...

How many hours did you stand for the dough? If it's not a secret, because I have the same parsley. But I baked yesterday and today the smell of mash has already subsided, only the zest and vanilla remain.

Zest, thanks a lot for the recipe! The cake came out wonderful, and what an aroma it exudes! We will evaluate the taste tomorrow. Thanks again !!!!

S-D-E-L-A-L-A !!! Thank you very much for the Zest recipe! Here he is handsome! We will try it tomorrow! For 17 years she baked Easter cake according to one recipe, but this year I decided to try Myasoedovsky. Hope it makes you happy!

Many thanks to Zest for the recipe - SUPER - taste, smell - everything is perfect. I have been baking for the second year in a row. This year I took Makfa flour, I still had to add another 400 g to 2 kg of flour, well, it was a very thin dough, it did not affect sweets, because I took 450 g for 1 kg of flour. Girls, did you add flour too ??

I have 200 grams of makfa left. I did it for 3 kg. I wanted to fill it all up, but the spoon didn't stir it any more.

Well, I am reporting (I can’t take a photo: there is no sotik with a photoapp, but the fotik went to the "COMMANDIROVKA" with her husband and son). I came to a definite conclusion: when you are engaged in such a responsible business, you need to be around and look after and do everything on time. I came home from work: the dough rose very well. I kneaded and divided it. She put raisins and candied fruits in one part, and left the other without anything. I spread it out into 1/4 of the molds, I wanted to get more Easter cakes. In principle, they doubled, but not to the edges of the molds. The dough is just not so strong.
But Thank God, the result has risen.In general, the result is not bad, but as always I would like the best.And we can taste the taste tomorrow or for weeks, so that the Easter cakes are infused

Yes, the dough is liquid, it did not work out to form and decompose into forms, I poured it. Although I added 100g of flour. 2/3 serving. Maybe my butter was somehow wrong, it froth when heated?

Christ is Risen! Happy Holidays everyone!
We tried Easter cake, delicious, heavy, so to speak, but when you eat in the nose gives off the smell of alcohol or vapors from it. Although at first scent it smells like a woman of rum.
Delicious, next year I will definitely repeat it, only I will put the dough early in the morning in order to keep an eye on it, this time I have clearly stopped it.
Thanks for the detailed recipe.

My two Easter cakes made of half a kilo of flour:

How many hours did you stand for the dough? If it's not a secret, because I have the same parsley.But I baked yesterday and today the smell of mash has already subsided, only the zest and vanilla remain.

I overexposed and think and apparently took a small dish for dough, it rose so reactively in just a couple of hours. At 22:00, I kneaded the dough into half a portion, by 00:30 it had risen to the very top of a 5 liter cup, in general it grew right in front of our eyes. Then I turned off the light in the oven and went to bed, at 5 in the morning the dough ran a little over the edge, I poked it with my finger through the film and it fell off and went to bed again until 7 in the morning, the dough rose and bubbled all over. It turns out I stood in the oven for 9 hours, the first 2.5 hours with the light on, then off, but it's hot in our kitchen anyway.
The bottoms in the morning no longer smell of alcohol, but when you eat Easter cake, alcohol vapors are felt in your nose.

CHRIST IS RISEN!
Happy Easter to everyone!
"CHRIST IS RISEN!
Ziyeshov from heaven, bring hope!
Blossom all and everybody and people are all radio!
In the soul of the skin spring, in the heart - the world and caress.
Come on savory and stocked up to complete the holy Pask! "

And my photo report


Husband wrote pysanka

[Inna2011]

Truly Risen!

And I congratulate you on the Holiday!

Inna2011, Easter eggs are very beautiful! I saw and wanted to write this to you, and then I saw under the photo that it was your husband who painted you. This is probably not wax? It looks to me like the color of an onion peel.

The husband painted with wax, raw eggs and put them in onion skins overnight, and boiled them in the morning.

A very interesting technique! The eyes cannot believe, because it is clear that eggs are painted like onion peels. And then the thought immediately - how then did the wax not melt? And it is so wisely done, the husk and wax are combined!

Well, how delicious!
Juicy, fragrant, oily!
I used to love the tops in Easter cakes, but here the middle is the tastiest!

Christ is risen!
And I brought another thank you to Iziumka! And I will wear it every year!
The first batch was baked on Thursday, it seemed a little. Yesterday I baked it again. Now we tried those that since Thursday - great taste! On Thursday, there was a bit of yeast smell when taking a sample, today it is no longer there. So these cakes must stand 100% for at least a couple of days.
Well, after the first adherence to the recipe, I no longer put the dough at night. It takes too long for my Lvovskiye yeast, last year the first call of cakes could be eaten with cucumbers right away. Perhaps the author just had weak yeast, that's why such a recipe turned out, with such a long dough. Now I put the dough in the daytime, let it rise, fall and rise again, maybe not at full strength, and make a batch. It takes about 5 hours maximum. The yeast is strong, I put 50 g.
For some reason, the protein glaze with a spoonful of hot water and lemon has not dried up. I decided to do everything in a smart way, but it looks like ... And on Thursday I did just protein with sugar - it dried up perfectly!

Happy Holidays everyone!