Kulich with Myasoedovskaya in the oven (master class)

At the expense of grains: the second time I put dough: sowed flour, poured milk, added yolks with sugar, knocked everything down with a mixer, there were no lumps! I don't remember whether I wrote or not, but the wine aroma is given by fresh yeast, I had dry instant, creamy aroma, slightly fermenting. I missed this very wine smell! Last year I opened the dough, breathed in, and froze, almost went to eat a cucumber! On dry ones, it was not so breathtaking!

Ledi, I'm ready to reproduce the situation and take a picture. Fortunately, there are a lot of cakes, they did not have time to eat))

Last year I opened the dough, breathed in, and froze, almost went to eat a cucumber! !

Likewise, Chief, I’m right on the spot for a couple of seconds. And while my mother was baking and cooling down, why did I pour Admin into the dough!

And there were lumps, too, I tasted them and was satisfied, this is not melted sugar in the yolks and left everything as it is. Gorgeous Easter cake, thanks to the author!

thank you very much to the author for the recipe, the taste, since childhood, almost like my grandmother))) I also had grains, this is all because when I poured milk into the flour, a very cool dough was kneaded, and then when diluted with another liquid it is impossible was already stirring until smooth, maybe it is necessary to add yolks with proteins with milk so that the dough is thinner?

[ledi]

I congratulate everyone on the bright holiday of Easter! Christ is Risen!!!
ledi, Vera, thank you for the praise, for the kind words addressed to all those who shared their Easter cakes.
Vera, your Easter cakes are also very beautiful! So neatly decorated! Is pink icing? Or is the same glaze tinted?

Thanks again to Zest! My children used to eat cakes reluctantly, a little bit. When I announced that this year I will bake myself, my daughter was surprised: "Why? Grandma will bake, give us a few, that's enough for us." But today is the second day of Easter, and we have only one cake left, and the son asks "Why so little baked? " Next year there will definitely be two portions!

[Slastёna]

Slastёna, Zhenya, thank you! This time I made a glaze for custom-made paski according to the recipe 3 proteins, 300 g of powdered sugar, citric acid. The whole thing is showered just you touch it with a knife. And the pasochki that are decorated with pink from the remnants of everything that was, mixed everything and the icing and icing from the gingerbread remained. And she was decorating with her eyes closed, there was no longer any strength

[ledi]

ledi, it turned out beautifully! from the leftovers! and the gingerbread is great too!

Next year there will definitely be two portions!

If you wish, you can bake for another 50 days (someone wrote)

Easter cakes can be baked until Trinity.

Yes! to Trinity! And in the fall I went to a sanatorium and decided to bake some buns for my husband, but I didn't have time, and the dough was already ready. I think not to be lost to him. And she decided to bake a cake in a bread maker, but ... alas, nothing came of it. it turned out to be a real brick that did not fit, not baked. But on Easter they baked a cake and was excellent.

baked on Thursday. there was a dry bun on Sunday ((and smelled so great in the process ... just a disappointment
And did anyone try to spill cakes with something - like a rum woman?

baked on Thursday. there was a dry bun on Sunday (

It's a shame I still have a soft one, the last one remaining. Maybe his paper mold keeps a little.

[fray Zayac]

fray Zayac, my Thursday ones are also a little dry, but still very tasty. And the glaze on them got wet after the consecration and dried up again along with the sprinkles, so it became prickly. Saturdays are still soft - I store them in saucepans under towels and lids.I added 2 teaspoons of saffron tincture to the dough, I think that's why they are drier than necessary. But all the same, the taste is excellent, all the relatives really liked the Easter cakes.

The cakes are kept fresh on top by icing, and on all other sides, a mold or a brown crust.
In addition, there is a lot of baking, butter, so it turns stale very slowly.
Perhaps some of these conditions were not met for you.
Try sprinkling your cake with water and putting it in a hot oven with steam for 5-7 minutes, then let it cool under a lid that is not completely closed, so that condensation does not form, but all the moisture does not evaporate.

Hello everyone! Happy Sunday of Christ!
I have THANKS for a wonderful recipe! I did it for the first time and everything worked out! The first one is a trial one, I cut it on Thursday when it cooled down. Today it has become a little drier than fresh, but tasty-s-s-th!

baked on Thursday. there was a dry bun on Sunday ((and smelled so great in the process ... just a disappointment
And did anyone try to spill cakes with something - like a rum woman?

So it was necessary in a bag or at least to wrap the sides with foil. I pack in a bag, but leave the cap open.

Maybe his paper mold keeps a little.

here! even paper helps!

I always put Easter cakes on a tray and in a huge plastic bag (as they pack things in stores) - I inflate it and tuck the edges. And to see the cakes, as in a haze, and keep freshness, I like soft ones.
I found a video with knitting needles on YouTube, there, first, two wooden skewers are pushed through and through into empty paper forms parallel to each other at a height of 1 cm from the bottom, and then the dough is laid. Bake with skewers!

I didn't manage to make a cut today, but I still want to say a huge THANK YOU for the wonderful recipe! I baked Easter cakes on Thursday, but they are fresh even today. I keep them in bags. Everyone who has tried it asks: did you add rum to them? Such fragrant, layered and terribly delicious Easter cakes. Even those that were crumpled during the first baking fly away with a bang! So, Radonitsa will have to bake again, and this fact even makes me happy, because I want to consolidate the result, taking into account all the subtleties of the process.

Loksa, why bake with skewers, I don’t understand? So that they baked there and not be pulled out later? What is the problem to pierce the finished cake? I did this last year, everything worked out great. The only thing, I think, is that wooden skewers will not stand more than a pound of weight. I have already suspiciously bent on 400 grams (but held). For heavier ones, needles are needed.

I also came running to say THANK YOU VERY MUCH for such a wonderful recipe! Baked on Thursday, but until today it is soft, fresh, fragrant, as if it was just born

🔗

🔗

and with gratitude for the recipe I baked it for the first time, everything turned out great. next time I will try to make the domes more convex. the taste is simply incomparable in the photo Easter cakes for 2 recipes
mastic decorations made by daughters

[Slastёna]

Slastёna, why wait for next year? You can also do this !!!

Today I put the dough again, everything has already been eaten)))

heroic people bake after Easter. I probably pass until next year).

Thank you, it's so tasty that you just can't get off with one piece !!!)





for the first time I put only half a portion, they diminished with cosmic speed))))
fell on the trail. put the dough again)))))
thanks for the recipe!

And I am grateful for the wonderful cake. This year, out of 4 recipes, he was the leader in our family. Since Friday it has been kept in a large saucepan and today it was soft, just what you need.

[Sibelis]

Sibelis, I don’t know why, maybe then not to pierce ??! So it was in the video! I'm just looking at this method. I am happy with baking in paper tins without knitting needles. I haven’t baked so tender yet, but I keep this cake in paper form.
Darling, beautiful break !!!! lies so lonely, I want to eat it.
Everyone has very beautiful Easter cakes, I like everything!

Loksa, yes, I also usually keep them in paper forms, but last year they turned out so delicate that you can't take them in your hands, as if the forms are empty)). I had to urgently apply the method in practice).

Pchela Maja, Marina, are these silicone molds? What beautiful! And in my silicone everything burns for some reason, I really don't start

People, dear, all a happy holiday !!!! I'm not really sure if it is possible to write in this particular topic, but suddenly someone will come in handy.
Many years ago, having three jobs and two small children, my Easter dough stood from morning to night, until my hands reached it. And it acquired just such an incredible taste and aroma, as described here. Everyone was delighted, but since then I have been baking just like that now. And I have a lot of guests gathering for Easter precisely because of these Easter cakes.
Well, this year I found the local Myasoedovsky recipe. In general, almost everything is the same, only my butter is 100g. and 100g - sunflower. And I mix the dough all at once, without dough. It costs me about 9 hours in the bathroom on a "warm floor" in a huge saucepan under a towel, and around and on top I also build figs). And the temperature there is exactly 30 degrees. This year I tried it on for the first time) (I have a private house, and I always put the switch in the same position for the test.) Nothing is acidic. The dough I mix is ​​weak, after standing it thickens a little. You can just wrap it a little on a rolling pin and transfer it to a baking sheet next to it and spread it there. This is for a poppy seed pie (not a roll, it is not possible to roll it).
It turns out that for a great holiday, the guardian angel carried me in his arms and gave me a wonderful recipe!
Here are my pies and poppy seed pies.

🔗

[marshmallow]

marshmallow, Elena, so tenderly described the preparation of Easter cakes. Today I did not undertake this recipe. But after your post, I really want to repeat it. We haven't finished all the cakes yet. Who knows, maybe I'll repeat it after all.

Pchela Maja, Marina, are these silicone molds? What beautiful! And in my silicone everything burns for some reason, I really don't start

No, these are aluminum molds)
https://Mcooker-enn.tomathouse.com/in...com_smf&topic=398294.5840

[Albina]

AlbinaAlbinochka! Take it, you won't regret it. People give their souls for pies with poppy seeds You think I make 350MP milk - nope, I have it per liter (all the components in terms of, of course) Baked on Saturday, they started eating on Sunday, today they've already finished eating the last bite. Despite the fact that everyone is always losing weight On Parent's Day I will repeat.
If you add a little more flour to the Izyuminkin recipe so that you can slap a cake in some form, it will be great, do not be afraid. This I mean that in the subject someone asked: is it possible. Can.

[marshmallow]

marshmallow, I have already baked this recipe. The recipe is wonderful no doubt

On Parent's Day I will repeat.

What date is it?

This I mean that in the subject someone asked: is it possible. Can.

will you get buns?

[Albina]

Albina, this is Radonitsa in Russia - on the ninth day from Easter, always on Tuesday. And in the Kuban - on Monday). Cosmos) But the day is not working. Pleasantly.

What date is it?

Radonitsa April 21

[louisa]

will you get buns?

louisaWhat can stop them? A little more flour, so that the dough does not spread without a shape - and buns) Well, I would have put a little less butter, so that it would be easier for him, weighed down with a large amount of flour, to rise. This will not affect the unique taste and smell. Maybe the structure will be a little denser and that's it.

my cakes of this year

And I once again baked according to my favorite recipe. Here are my Easter cakes

And a piece

Delicious. Thank you

I baked yesterday too. So that there were no lumps in the egg mixture, she poured milk. as if diluted, it turned out a mass resembling a cream and the dough turned out without lumps. and also, since I need a lot of proteins for the cake today, I kneaded the cakes yesterday on the yolks alone.Everything turned out great! but this is a deviation from the recipe, I ask the author of the recipe for forgiveness!

I wanted to bake these Easter cakes, but mine are already full. There are still 3 cakes left, which most likely will have to finish eating

Tell me, if I leave the dough until morning at h. stove, will it not come out over the top of me? I will do it on the floor. portions i.e. 500gr. flour.

Will definitely climb

[Natasha]

Natasha, thanks, I understood, I went to look for a bigger bowl

[Natalishka]

Natalishka, Natulechka, that's why I ordered 7.5 liters from the Milian taper. I made these Easter cakes twice, I took a 9-liter enamelled saucepan from my mother, because my own one was made of aluminum (it’s impossible to do this), the dough rose very high. Lush cakes for you

and a large bowl of Kenwood, 6.7 liters was enough for me for a kg of flour

I also Made Easter cakes again. The crumb came out wet and fibrous !!! I made 500 g of flour no mesilp in a bread maker three times for 15 minutes. That's what the secret is hidden in a very long batch.

because its own - aluminum (in such it is impossible)

what's wrong with her?