Kulich with Myasoedovskaya in the oven (master class)

[Sena]

Sena

another lover of hand kneading showed up in any way?

Last year, I did 1.5 times the norm at a time, I did not find any pitfalls. I think that you can calmly knead a double one at a time. The only thing is that it will not be necessary to be guided for a while, but on the appearance of the dough and dough.

Live yeast usually has a shelf life of 2 weeks, the expiration date is stamped on the wrapper. I try to buy as fresh as possible, with a large stock. I store them in the refrigerator in a chamber with zero temperature, they do not freeze there, but they are on this brink. I liked it more than freezing.
In an old refrigerator, she froze, before separating the yeast into portioned pieces and wrapping them in bags.

Usually, before Easter, there are no problems with yeast; in the city's markets, they are sold at every turn. But if you buy it in advance, just in case, then be sure to pay attention to the expiration date, and store it in zero (or closer to the freezer) or freeze it.

good baking))

Good evening everyone!

I really want to bake such a cake, but my husband has stomach problems.

Tell me, with such a long fermentation of the dough, then alcohol is not felt in the kulich?
Does heartburn happen when you eat?

[ElenaZ65]

ElenaZ65

the taste of "drunken cherry" is definitely present, but no one has yet complained of heartburn.

However, if you have stomach problems, then you need to be more careful with this cake, it is still a very heavy, rich and sweet pastry, for 1 kg of flour there is 300 g of butter and 400 g of sugar.

[Zest]

Zest, and you kneaded the one and a half norm with your hands or with kenwood? In fact, I plan to start a double portion of the dough too, I will knead it by hand, I am very worried about my shoulders ... can I handle it?
ElenaZ65, my dad also often has heartburn from baking, but I did not notice that it depended on the fermentation time, he also has it from ordinary pastries, which I do not stand for so long. And everyone who tried it with me liked the taste of this cake, the recipe was asked even by those who have been baking for a long time according to their constant and proven recipe!

[svet_ik]

svet_ik

Kneading in Kenwood, but I had to guard nearby so that the dough would not run off the hook

And as for manually ... still pictures from childhood have been preserved, how I came to spend the night with my aunt during Easter baking. A whole trough of dough started up, and all night the auntie was kneading something, kneading it, dozing in between ... cakes were then baked in a stove in the yard, which was heated with wood. The whole adventure was

And in the trough, maybe more than 2 kg of flour was And she coped And the cakes were delicious

Zest, thanks for the recipe.
So I decided on what kind of pasta I will bake this year. I made a third of the portion (the dough stood for 6 hours in the oven). True, to save paper forms, I made it in the form of a pie. This did not affect the taste at all. All the household members liked it.
And another question - in the recipe you specify vanillin. Will there be too much of it, will there not be bitterness (for a third of the portion, I took 2 bags of vanilla sugar). Thanks in advance.

[Irina_g]

Irina_g

great that the "pie" was to everyone's taste. As practice shows, the next day, or even better - every other day, this cake becomes tastier, as if "ripening".

I always baked it with the specified amount of vanilla - 4 g, no bitterness was observed.

However, now there is such a huge number of manufacturing companies that one cannot be sure of the same "strength" of vanilla. If you are plagued by vague doubts, then stick to the dosage indicated by the manufacturer on the package.

Happy baking

Thank you.Last year I baked from Vienna dough, but I liked this one better. Now there is no doubt. This is for you

[Instructions:4. Pour 400 g of sugar into the yolks and grind thoroughly. I used a blender. Do not use low-power ones, my 700 W was just enough for "grinding" when the overheating protection worked.]

Instructions:
4. Pour 400 g of sugar into the yolks and grind thoroughly. I used a blender. Do not use low-power ones, my 700 W was just enough for "grinding" when the overheating protection worked.

Girls who kneaded the dough by hand, share your experience, how and what did you grind the yolks with sugar? From technology, only a weak mixer, which could cope with proteins. I honestly read all 22 pages

and I don't have vanillin, but there is a vanilla extract, how many teaspoons should I plump into the dough?

PS I will make the first cakes in my life

[Fusha]

Fusha , Easter cake is such a thing ... you have to work together, or choose a simpler recipe

Kulichny dough loves to be kneaded for a long time. Look in the table of contents of the section on the topic "Easter cakes for VIDEO" - there is a video about kneading the dough manually. It is difficult and long, but the result is worth it!

Vanilla can be substituted for vanillin, or their extract.
Only on the label read the manufacturer's recommendations - how many spoons / sachets to put per 1 kg of flour.

I wish you success

PS I will make the first cakes in my life

Or maybe not with dough for the first time? Anything simpler?
Simpler 1
Simpler 2

I'm not a very powerful baker, but I do these two regularly. My daughter loves baking. They are both without dough.

[Fusha]

Fusha
You can grind the yolks with sugar with a whisk, a spoon, and a silicone spatula. To simplify the process - grind, let stand for 15 minutes and continue - sugar will disperse more easily. Well, sugar is not the largest possible (you know, it can be so large and yellow, stir it in tea for a long time!)
An old mixer with proteins will do it! And be careful not to overheat the milk-butter-stuff.
Prepare yourself mentally for the whole day of work, long kneading and "wet w". Good luck to you! Easter cakes will be great!

Hairpin, well, why is it easier at once? After all, there is nothing terrible and complicated in the dough, including for a beginner. the standard point is "do not overheat" (which often happens when boiling oil is poured in) and follow the pan with the dough longer. Kulich without dough is if there is no time. There is a theory that the ideal Easter cakes are made at Easter. No matter how much you rehearse, the best Easter cakes will be for the holiday. Can you imagine how I baked my first cake at 14-15 years old? There was no Internet, experience - buns (buns were not very good, now I understand) and pies (but the pies were good), recipes in newspapers for some wild portions for me and "a liter of cream, 30 eggs" - I mixed them according to approximate !!! proportions of dough grams for 250-300 flour, baked Easter cake. A good cake turned out! As a result, all the pre-Internet time she was baking cakes, kneading the dough "by eye". I didn’t know that the pots had to be lined with paper - I only greased them with oil, sometimes it was very difficult to get them out. Oddly enough, the Easter cakes were good every year.

And I'm again for advice, what if sugar is replaced with powdered sugar, where the yolks with sugar need to be ground, or is it already from another opera?

And I'm again for advice, what if sugar is replaced with powdered sugar, where the yolks with sugar need to be ground, or is it already from another opera?

Honestly, I don’t know. I use icing sugar only as a sprinkle. There is no experience in such a replacement, therefore I am not responsible for the final result.

[Zest]

Zest
I have already left And I know for sure that this year I will definitely bake a cake with Myasoedovskaya. My family liked him the most. Thank you!

today I dug up live yeast! These are the - Pressed yeast "Lux" (Live yeast from natural ingredients - yeast Lux from the company "Saf-Neva")
On the Internet I came across information that they are stronger than ordinary Russian pressed yeast. Tell me, who worked with them, should you take the amount of yeast as in the recipe or reduce it?

Fusha, the Internet thing is ... it's better to check it yourself, but if it's really stronger, then for example, for baking, you can reduce the amount of yeast by 5g.

Fusha, we got such yeast two months ago. Before that I took the locals.My opinion is that they are stored better (they lie on the door in the refrigerator and can lie quietly for 2-3 weeks), a little stronger. Little. that is, if I took 10-12 grams of local yeast per 400 grams of flour, then this is enough for 8 grams, as it should be for simple bread. That is, take according to the recipe, they are not thermonuclear))) and for reliability, bake bread on them before Easter))))

[Fusha]

Fusha

I have not yet seen such yeast in my eyes. Indeed, try them when baking bread, and there you will already decide whether it is really stronger.

I've recently tried Kryvyi Rig yeast, which I read reviews about as incredibly strong ... so I don't even know if they were stored somehow wrong before they got to me, or the manufacturer deteriorated, but no I did not notice much strength. Virtually no different from Lvov.

To my mind, kava she said the same.

Kryvyi Rih also produces LUX yeast. However, I do not see much difference. Maybe a little more active than usual. While I'm testing.

[kava]

Because of my curiosity, I try out a new recipe for Easter every year.
This time, (today) I rehearsed "Myasoedovsky". I will bake for Easter. Liked

I've recently tried Kryvyi Rig yeast, which I read reviews about as incredibly strong ... so I don't even know if they were stored somehow wrong before they got to me, or the manufacturer deteriorated, but no I did not notice much strength. Virtually no different from Lvov.

To my mind, kava she said the same.

It is possible to disagree with you, maybe yeast was really not the first freshness. Yesterday I just bought for this business Kryvyi Rih, 2 days fresh, that is, with a 25 day shelf life, another 23 days in stock.
In general, knowing already from previous years (when I had to spend the night with a saucepan in an embrace for the first time, because the dough "perlo" is said to be), I started a dough at 9 in the morning, at 11 I kneaded the dough, and at 15:30 - homemade cakes were thrilled by the smells of ready-made cakes
So my experience shows - Kryvyi Rig very fast yeast! the night of dough will not withstand them, but will run away

[Masya_]

Masya_

I don’t even think to argue with you, I only talked about what I had tested myself. The stock before the expiration date was one week, but nobody knows how they were transported and stored before they got to me.

I can only say one thing - too quickly, it is also not good. 2 hours for dough is very little. Dough ripening processes cannot be so strenuously customized. The dough will rise, but not have time to acquire the required degree of maturity

[Zest,]

I am constantly tormented with a fear of transferring the yeast, especially in heavy pastry. I use the formula 2-4 grams of yeast per 100 grams of flour. But in the case of Easter cakes, I also doubt it.

Zest, maybe this is certainly not the topic, but I will allow myself to add such information, a recommendation, I took it from Ludmila's LiveJournal.

Generally, when baking from yeast dough, it is better to err in the direction of "insufficient" amount of yeastthan in the direction of their excess. If there is less yeast than it should be, the dough will simply ferment longer and mature longer before baking, it will take more time for it to reach the desired volume, and the products will be very high-quality and tasty. If you shift the yeast, then the products will turn out from fermented dough and can smell like yeast, give off strongly with alcohol and will become stale very quickly.

This is due to the fact that with an increased amount of yeast in the dough, fermentation (an increase in the dough volume to the maximum) occurs so quickly that aromatic acids do not have time to accumulate in it. That is, the dough will be fluffy and bland, "big but stupid," unripe. And products made from such dough are tasteless, do not smell anything and quickly stale.

if you find this information superfluous, delete it, okay?

Girls, please tell me if you do it for 1 kg. flour how much will the ready-made cakes weigh.

Girls, please tell me if you do it for 1 kg. flour how much will the ready-made cakes weigh.

From 1 kg of flour, the yield of the finished dough according to this recipe is about 2 kg 500 g.

The weight of the finished cakes will depend on which forms you divide the dough into.

going to bake this recipe this year. There are several questions:
fermentation process of sourdough in time? 7, 12, ..... hours
raisins, dried apricots to taste
Is it better to grease paper forms and reduce the baking time?

TATYANA. F., take somehow and bake the most ordinary Easter cake in HP using live yeast. The result will impress you so much that forget about the dry ones once and for all.

Oh, there is one more question. Is it possible to make another poppy roll from this dough for Easter cakes?

Zest, hello!
I sat down to go through the recipe with a pencil, as the experienced ones advise
Questions have accumulated. Not vital, but from precursor anxiety, of course
For dough, the batch needs to be mixed at the level, do I understand correctly? A few minutes and no kneading?
Are you already stirring the dough itself with the K-shaped attachment? Where there is already a ball, it is not visible from the photo. And I and Kenwood have only a few days, have not yet got used to it. And, if not difficult, at what speed is the main batch?

And not at all on the topic ... and on sourdough cake you have not tried to bake? But what if you add sourdough to this dough? For the scent? Last year, there were experiments with sourdough cakes on the site, but now I can't find ... I think maybe try Izyumkinsko-Pokhlebkinsky with sourdough - it grows quite fast and is relatively familiar to me already, I've been baking it for two years. Sorry, once again, that cluttering the Meat-eating theme

Thank you!

Zest, I also have a question How to check yeast for freshness? My husband bought yeast, it doesn't have a date of manufacture. I did this: a little warm water, a little sugar, about 3-4 grams. yeast, 3 tbsp. l. flour - mixed everything and warm. After 40-50 minutes, the contents doubled. Does this suggest that yeast can be used or not?

[Sigismund]

going to bake this recipe this year. There are several questions:
fermentation process of sourdough in time? 7, 12, ..... hours
raisins, dried apricots to taste
Is it better to grease paper forms and reduce the baking time?

When the dough ripens, one must first of all focus on its full rise and the beginning of a decline. It depends on the temperature, and on the quality of the products, and on the strength of the yeast. But artificially accelerate the process by increasing the pace. or the amount of yeast is not worth it, the taste will suffer.
I have at the pace. about 27-30 * C the dough matured and began to fall off in 8-9 hours.
I grease paper forms anyway.
I will not say anything about the baking time, I did not bake it very often in paper tins and did not notice such a pattern that cakes were baked in them much faster. Anyway, I'm not looking at the time, but at the cakes themselves
Happy baking

Oh, there is one more question. Is it possible to make another poppy roll from this dough for Easter cakes?

you will be a pioneer. Then don't forget to tell us
I have not tried rolls from this dough. It seems to me that the dough will be too heavy for them.
I bake Easter cakes from this dough, and rolls from Vienna. It is very good for rolls.

For the dough, I do everything step by step, as I showed in the pictures, I knead it not very long until approximate homogeneity, so that the ingredients do not remain by themselves in different "corners" of the container. Merry But of course, it is not necessary to develop gluten in the dough.

I kneaded the dough with a hook. It takes longer to "mutuzit" the dough, until it collects a drop around itself. And the K-shaped one almost instantly winds the dough around itself and, as it seems to me, kneads worse.

The main batch is at the first speed. I can increase it a little later by "between the first and second". Merry. I finish - lower than the first one, and I keep my eyes on it so that the dough does not climb up the hook.

Sigismund, all experiments with sourdough Easter cakes were in the Panettone theme, take a look there. I also baked this overseas product there. Smiling But ... somehow it didn't work for me. A matter of taste. Sourdough bread - yes. But Easter cakes are only sponge, they already have enough taste and aroma))
You can try experimenting, many bake with sourdough and are very pleased with the taste of the Flower

strong, apparently - quite working yeast

On the question of leavens. Last year I made a Viennese sourdough, and during the main kneading, I added sourdough to the sweat. Well, very sincere cakes were

[Zest]

you will be a pioneer. Then don't forget to tell us
I have not tried rolls from this dough. It seems to me that the dough will be too heavy for them.

I bake Easter cakes from this dough, and rolls from Vienna. It is very good for rolls.

I just figured that 2.5 kg of ready-made cakes for our family of 3 may be too much, but I don't want to half the recipe, everything is painfully detailed.

But after carefully considering everything, I decided that there really is too much muffin for the roll, it will be hard for the tummy

And I have only 3 types of forms for Easter cakes - for 500-600 g, 300 and 350 g ( 🔗). So I arrive thinking that we will eat them before the May holidays, if I bake so many. Relatives are not very fond of heavy baked goods.
So I come to the conclusion that it is necessary to half. And the whole number of cakes will not fit in the oven at one time, and the dough will not wait when the first batch is baked ...

Zest, tell me, please, if the recipe is half and half, then it will look like this:
Flour - 500 g
Live pressed yeast - 30 g
Salt - 0.25-0.40 tsp
Butter - 150 g
Sugar - 200 g
Eggs - 3 pcs.
Milk - 170 ml
Raisins - 100 g
Vanillin - 2 g

Perhaps I am too literal in the conversion, then this is my "chemical" nature
Moreover, in absolutely all recipes - both bread and muffins - I have to add 50-100 g more flour (KievMlyn flour), the dough turns out to be thinner if you take it strictly according to the recipe. And I specially bought MacFoo for Easter cake))

And one more thing: is it possible to take margarine for baking instead of butter (Olcom has one), or just butter margarine?
Relatives are very critical of Easter cakes, as an example they cite the results of great-grandmother's culinary delights, when the cake was cut like lace, but melted in the mouth.
I'm just afraid to ruin such a gorgeous recipe. I want to be appreciated.

Zest, thank you very much.
After I watched your master classes, I decided to bake the cakes myself
Your posts are read, to me personally, very easily and clearly, and I feel some kind of very kind and sincere energy. I think in life you are very cool. You are my favorite recipe writer. Thank you again.

And my question is, I want to buy cakes for baking.
Advise what container to take and how much for this cake, that would be enough.

Zest, I'm back to you !!! Last year I baked according to your recipe, I exhibited a photo of 24 pageshttps: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9679.230, I'll bake again this year, hope for luck!
And when, on what day is it correct to bake cakes? I want to put dough on Wednesday evening, and bake on Thursday .. Although many say that on Friday it is necessary ...

And when, on what day is it correct to bake cakes? I want to put dough on Wednesday evening, and bake on Thursday .. Although many say that on Friday it is necessary ...

I know this: it is correct to bake cakes on Thursday.

They clean the house early in the morning - Maundy Thursday, and then they bake Easter cakes and make krashanki. You cannot do this on Friday - Good Friday.

For me personally, baking on Thursday is too early, so I bake on Saturday from early morning (Saturday is also possible).

Luysia, can I disagree with you? There is a biblical parable ... when Christ carried the cross to Golgotha, he walked past the house where a woman was baking sweet pastries and when he heard the smell he uttered - happy is the woman who smells like that in the house (I really can't vouch for the accuracy of the phrase) - since then the believers baked on Friday, and Thursday is the day of preparation and cleaning by Friday.

[Leara]

Leara

Everything is correct with you. The main thing is that when preparing dough and dough, be guided by the photos for the consistency and in which case add flour or milk, so that everything turns out as it should
When the dough ripens, also catch the moment when it rises to the maximum and begins to fall off.

Lacy, melted in our mouths Ehhh, we will never achieve the skill of our great-great-grandmothers.Above all, here there is also a moment of nostalgia for a long-lost taste ... better than which you cannot find in the whole wide world, because grandmother's hands did ...so, those Easter cakes will remain an unattainable peak for us

Did you grind the yolks with sugar with blender knives? (I see it that way)

This is a chopper with knives included with the blender.
You can calmly grind in a combine, or with a K-shaped nozzle for Kenwood owners.

Since then, believers have baked on Friday, and Thursday is the day of preparation and cleaning for Friday.

Good Friday is a mournful day, on this day Christ died. And at home you can not do any work, no fuss, the day is spent in prayers.
And Easter cakes are baked on Thursday, but it is allowed to do this on Saturday as well.

[Luysiakleskox35 Suslya]

Luysia
kleskox35
Suslya

now I will reconcile you all. More than once I heard the explanations of the clergy that with the current rhythm of life it is allowed to bake cakes and do any work for the benefit of your family on any day from Thursday to Saturday.
So, you can choose any day convenient for you.

And my question is, I want to buy cakes for baking.
Advise what container to take and how much for this cake, that would be enough.

To make it easier for you to navigate, I give a link to the Cradle Warehouse, where she laid out the sizes of different shapes and the amount of dough that goes there https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0.

I prefer classic 1-kg Easter cakes, they need the largest forms of those indicated in the Cradle. Last year I measured their displacement - about 2 liters, I had about 1 kg 250 g of dough in them, so that they would have a beautiful hat; and for 0.5 kg, for them I already take my metal forms for cakes, they have a displacement from 1 liter to 1 liter 200.

Review all the molds, figure out what size you want, and how you like best 2 and a half kg of dough to distribute

Girls, please tell me who was kneading in a bread maker what kind of bun should turn out (you probably need to add flour)? And another question after baking, how do your Easter cakes rest in the sense in what position?

[Ryazanochka]

Ryazanochka, look at here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9679.0, the experience of kneading in a bread maker was at Andreevna.
And they rest on my feet, it seems, there was no particular need to lay on the barrel

And one more thing: is it possible to take margarine for baking instead of butter (Olcom has one), or just butter margarine?

You can substitute margarine only if you have tried it more than once and are sure of its quality. And then we have already had cases here when, due to chemical margarine, the dough did not want to come up.

[Zest]

Zest, this year I have your cake - the main one. Recently I rehearsed for the sake of order (I will bake cakes myself only for the second year). I took half the portion indicated in the recipe. Everything worked out great, the pictures are very helpful. The only thing I was worried about was the baking time, you can't specify it exactly in the recipe, but experience ... so I played - then pulled out, then set to bake. Half a portion I just fit in the large Cradle form (but in my opinion it was the largest last year, and this one has added even more), mine is 155/110 since last year. After baking, the cake turned out to be very tender, after reading the advice somewhere on the site to cool on its side, I laid it on its side and it crumpled. My conclusion is that laying on its side is suitable for denser dough and taller cakes (I mean the shape) And in paper forms of this shape (sorry for taffetology, I will just cool it on the wire rack.

Lena! I have a question: today the dough rose 2-2.5 times in 3.5-4 hours and fell out. It used to ripen for a long time. I don’t know what influenced this. In general, did I do the right thing, that I waited all the same 10 hours to let her into the dough?

[NatalyaN]

NatalyaN

oppanki ... I hope it was a test baking?

Most likely, it is only the yeast that is to blame or the excessively high temperature. The sellers themselves dissuaded me from yeast of a similar plan, they talked about complaints that they raise the dough too quickly, but just as quickly they are produced ...
Now I'm worried about the dough, will they be able to lift it? ...

The dough did not need to be kept for a full 10 hours.

I will repeat, just in case:

In the maturation of the dough, one must focus not on the exact time, but on the fact that the dough reaches its maximum growth and begins to fall off. Depending on the quality of the food, the freshness and strength of the yeast, and the room temperature, this can take from 6 to 10 hours.

Have you already kneaded the dough? Does it rise?

Oh, and I also have very large eggs. I correctly understood that only about 300 grams of eggs are needed. (5x60gr.)?

Natalia-N-Don't worry too much. Over the past 5 days, I baked this cake 2 times, for the first time I generally used dry saf-moment yeast. Dough rose after 4 hours, and sank, but I, almost like you, waited about 9h30min. I kneaded the dough, naturally with my hands, let it distance (it was upset for a long time), kneaded it again and added raisins, put it in a mold, when the dough rose 2 times, it began to bake. In general, the cake came out great. The second time I baked with pressed yeast, the dough also rose quickly, and again waited for about 10 hours. But on pressed yeast the dough went better, faster than on dry yeast. So I am sure that you will succeed. Today I will put dough again, "Kulich s Myasoedovskaya" is very good, I bake it alternately, then his "Pasku (kulich) from Viennese dough" from Qween. Thanks to Iziuminka-Lena for the Myachoedovsky recipe!

I will not end all the questions
Zest, girls, tell me when we introduce eggs, butter into the dough - can you safely add and mix everything together at once? Something remembered that the butter is introduced into the dough gradually in small portions ... With the dough is not so, right?
Thank you

[6]

Did this cake once 6 or more, she had already lost count, that year everyone from him was in ecstasy, no other beads after him were recognized.

Therefore, I tried it in every way and in different proportions.

So I hope my experience is useful to someone:

1. Dough ripening time:

On Kryvyi Rig live yeast, the maturation of the dough was as follows:

at 20-21С - 12 hours
at 27-30С - 9 hours
at 35С and above - it can suddenly ripen and in 4-4.5 hours

Moreover, the higher the maturation temperature of the dough, the more wine taste in the final result.

The last time I made a dough at 21 C - and in 12 hours it grew every 8-10 if not more, but it seemed like it was going to fall off, but it did not start in any way, I could not stand it and made a batch. Pasques turned out to be not wine at all, although delicious.

So I came to the conclusion that for my taste, the golden mean is best - 27-30 C - the wine is present exactly in moderation!
2. Proportions in the plate:



My favorite proportion is 2/3 - because it is in this amount that I have all the molds tightly placed in the oven on 1 baking sheet at a time.
PS:
All my life my mother baked according to the recipe from the "Book of Delicious and Healthy Food" in 1954, but they never turned out as tasty as according to the Raisin recipe, they were just tastier than everyone else.

And now this Myasoyedovsky has become the tastiest of all!!!

Every time I do and thank Zest