Kulich with Myasoedovskaya in the oven (master class)

And if you knead two portions, then immediately into the barrel?))

What for? You can take a bath, it's just for one night ... Knead with a construction mixer ... 3 hours of oven operation - and a full house of cakes ...

Why a building mixer? Handles are also good. Really long

Exactly ... Women's hands can not be compared with any mixer! That's right!
By the way, fried almond chips (in a small quantity) gave a pleasant nutty flavor to the taste. This is for those who like flavor variations relative to traditional vanilla ...

[svetlana)))]

svetlana))) Sveta, I settled on 25 grams of Lux. With a crush of dough or put colder where. Otherwise, the dough grows in 4.5 hours. Or it is necessary to knead, (it will then grow another 4 hours) so that it does not fall off or the temperature is needed lower in the room or the yeast is even less and then add to the main dough when kneading based on the same 25 grams. This is so my thoughts, I do not claim that this is correct. It's just that if you take the Lux yeast according to the prescription dough, it will stop warm in 8-9 hours.
Happy Easter everyone! Now we sat and tasted 3 types of Easter cakes. Myasoedovsky is dearly loved. Thanks to Raisin.

Myasoedovsky is dearly loved. Thanks to Raisin.

Exactly, you can't put it better ... I put my signature ...

This year I again baked half portions of Myasoedovskie Easter cakes and tried a new recipe "Dream". I liked both very much.
I will write small comments (so that next year I will not re-read the whole topic, but read my observations and not forget anything and bring it to life):
This time, I put 18 grams of Lux yeast for half a portion (instead of 30 grams), the dough rose even faster than last year, in 2.5 hours!
Next year, you can safely put 13-15 grams of fresh yeast from the same company.
In another recipe I added cardamom, so many liked the taste. In this recipe, the dough is more aromatic, even with a light liqueur taste, so next year I bake a full portion and add cardamom in half for comparison.
Also, this year the dough was kneaded on Makfa (in the past, on the network from Auchan "Every Day"), it turned out to be more liquid, it was a little sticky to the walls of the bowl, but it did not stick to the hands, it kneaded in Kenwood for 50 minutes , but it was already necessary to knead according to the second recipe, since the dough reached its peak), nevertheless, I did not add flour, after lifting and subsequent kneading, the dough became completely what it should have been, silky, and it did not stick to the bowl at all ( did the right thing not to add flour).
It turned out 5 Easter cakes in medium paper tins (1/3 filled).
Baked at 160C for about 30 minutes. The temperature probe was 91-93C, it was baked perfectly!
Knead as well as last year in the following sequence (Irina, thanks again! No lumps again!):

How do you get lumps? Today I am baking this recipe for the 4th time, I mix it like this:

1.beat eggs with sugar until fluffy white foam, separate nothing
2.I dilute yeast in warm milk, stir until the yeast completely dissolves
3.I add flour to the beaten eggs, mix thoroughly with Kenwood with a flexi nozzle
4.then pour in milk with yeast in parts, continuing to stir
5.and at the very end melted butter

There have never been any lumps in sight of TTT

And here is a photo report of my creations


Happy Easter, everyone!
Peace and goodness to every home

[Natalia]

Natalia, I'm sorry that the question is not immediately relevant. Where did you get the peonies ?? !!
Or artificial?
The photo is good, nothing superfluous, beautiful and neat!
I also put 30 grams of luxury for a whole portion, it was great)

Happy Easter!

I brought a huge gratitude to the author of Iziuminka for a delicious recipe for Easter cake, a huge thank you to all members of the forum for useful advice and subtleties of baking.
I studied the whole topic: thanks to the extensive and useful material, there were no difficulties in baking. I cooked a full portion, the dough went on for about 9 hours at a temperature in the kitchen of about 24-25 degrees, it seems that during this time it did not fall off. I have never had such a fragrant dough - a very pleasant wine smell. I kneaded the dough in 2 doses with Kenwood, I'm afraid I couldn't do it with my hands ...
Proofing in molds - an hour and a half, I first tested anti-parrying mixture for greasing, one of the girls gave a recipe in this topic, even from the "pineapple corrugated" jars, Easter cakes popped out without problems, no need to fool around with baking paper anymore. Bake in a simple gas oven with a fan at 160C, then at 180C until tender.
Photos in between baking!


Here are my "kids-Easter cakes" laying a barrel in the sun!

I bake this recipe for the 3rd time. The first two times I did it with dry yeast and hand-kneaded. This time I took live Lux and made the batch in Kenwood.
In vain I didn’t bother to reread the topic ... I set the dough at 2-00 am, by 9 am it had already risen and fell out and it seems that it began to rise again. That is, traces from the upper edge were visible on the container, but the volume itself was 2.5 times larger than the original one. The mass bubbled, breathed and smelled of wine. After kneading, the dough rose 3 times in 1.5 hours. In the forms (I filled in 1/3) in an hour it rose almost to the top of the forms and I decided to start baking.
I didn't get the molds out of the oven, I sprayed the walls and the door with water, turned on convection at 160g (baked for 20 minutes, then another 20 at 180g) .. The dough grew still, I baked in aluminum forms lined with paper, the edges of the paper were higher than the forms and this did not give the dough run over the edge. As a result, in the process of detuning and baking, the dough rose 4 times.
The roofs are all perfectly rounded, even, symmetrical without a single crack. This is my first time) all the irregularities in the photo - my crooked handles created when applying glaze on gelatin, I did it for the first time.
In ready-made cakes, the crumb is excellent, does not smell of yeast, the wine smell is moderate, does not sour.
So I'm thinking - if the result is good, is it worth reducing the amount of yeast in the future, as many advise?

So I'm thinking - if the result is good, is it worth reducing the amount of yeast in the future, as many advise?

On the advice of the girls, the fresh yeast "Lux" for a full portion was reduced to 40 g, the result pleased!
Your Easter cakes are good!
What is your impression of the glaze? How does it work and how does it taste?

[Marina]

Marina, then I'll probably try to reduce the yeast next time.
I really liked the glaze in the work, if you apply it on warm cakes, you get beautiful streaks. Lies down quite evenly. But when she dries, she behaved strangely. On some Easter cakes it remained even and smooth, and on some it was covered with pores. When cutting, it does not crumble.
It tastes ordinary, I did it without lemon, next time I will add a little juice or lemon.

Angelina, thank you! )))

[Dumpling]

Dumpling, You put 60 grams of a suite and the dough rose from 2 am to 9 am?
That year, with such yeast, the dough in the oven from 12 am to 6 am fermented completely, smelled stunning!), But clearly fermented ...
And at what temperature did the dough stand?

Now we sat and tasted 3 types of Easter cakes. Myasoedovsky is dearly loved. Thanks to Raisin.

Today, as if from the church, I came at 4 o'clock, immediately cut off a piece of Myasoedovsky, VERY, VERY LIKED it.

seven liter saucepan is only barely enough for one serving, this year I ran off slightly.

I had one portion fermented in a twenty-liter saucepan 10 cm to the top, did not hold out in the rise))

[Natalia]

Natalia, I'm sorry that the question is not immediately relevant. Where did you get the peonies ?? !!
Or artificial?
The photo is good, nothing superfluous, beautiful and neat!
I also put 30 grams of luxury for a whole portion, it was great)

Thank you
Live peonies, these are my favorite flowers, I was shocked how my husband found them at such an early time ?! I came home after work and gave it just like that, for no reason. He says he drove into a flower for roses, I look, and there are peonies, I was surprised, even asked the seller if they were peonies
It turns out that there are such miracles before Easter.

Happy Easter to everyone! For the third year I have been baking Izyumkin Myasoedovsky, how good the recipe is, for which another huge thank you

[Dumpling]

DumplingYou put 60 grams of a suite and the sour rose from 2 am to 9 am?
That year, with such yeast, the dough in the oven from 12 am to 6 am fermented completely, smelled stunning!), But clearly fermented ...
And at what temperature did the dough stand?

Stood at room temperature, about 25g.
And how long she got up and when she fell, I don't know, I slept. But at 9 am it was clear that it was not at its peak, but had already fallen and began to grow again. The smell was, probably fermented, but the result is still no worse, and even better than with dry yeast and non-fermented dough.

Gorgeous recipe! The second day I read praises from satisfied customers. This year I made 102 cakes to order + also for myself and for presents to friends. I made about 45 kg of dough. True, in parallel, she also made custards from Svetta. Otherwise I would not have had time, of course. I really like both types and my tastes are very similar)))

Die not get up)))))
Where did the dough ferment?

custard from Svetta.

I did not like this recipe, it crumbles when sliced, I always have the same flour, maybe I did not knead the dough well, in general, out of three recipes I chose two of these are the meat-eating and the Alexandrian ones

[svetlana)))]

svetlana))), and what else have you tried?
I am a fan of Raisin's creativity, so I immediately chose this recipe, I didn't bake others)

Gorgeous recipe! The second day I read praises from satisfied customers. This year I made 102 cakes to order + also for myself and for presents to friends. I made about 45 kg of dough. True, in parallel, she also made custards from Svetta. Otherwise I would not have had time, of course. I really like both types and my tastes are very similar)))

I'm out. And what did you knead with?

So I'm wondering. How long did it take for such a heap of dough, what was it in and how to knead such an amount? I understand that there were several visits. But how much? All this chtoli was baked for five days? This is just a heroic feat!

[M @ rtochka]

M @ rtochka, for the dough I bought specially 4 bowls of 8 liters.

I'm out. And what did you knead with?

in Kesh. Without him, I would not have coped, of course.

I did not like this recipe, it crumbles when sliced, I always have the same flour, maybe I did not knead the dough well, in general, out of three recipes I chose two of these are the meat-eating and the Alexandrian ones

Most likely you did not mix it up. The crumb is layered, moist, does not crumble. In general, I say there is very similar to Izyuminkin)))

So I'm wondering. How long did it take for such a heap of dough, what was it in and how to knead such an amount? I understand that there were several visits. But how much? All this chtoli was baked for five days? This is just a heroic feat!

baked from Wednesday to Saturday morning. Slept 2 hours from Wednesday to Thursday, 4 hours from Thursday to Friday and did not sleep at all from Friday to Saturday. Standing in large bowls, kneading in Kesh. No problem at all. The only thing is that the dough costs a long time, that's why Svettin added, the process goes faster there.

[Yana]

Yana, you are a hero ... So many bottomless nights .... I could not stand it.

[Lena]

Lena, it was worth it))

[Lena]

Lena, it was worth it))

The neighbor is right. We have such skilful cakes are appreciated, especially by those who can appreciate the taste ... However, as elsewhere. Well done!

svetlana))), and what else have you tried?
I am a fan of Raisin's creativity, so I immediately chose this recipe, I didn't bake others)

Alexandria on baked milk, today I will put another dough for the night)) and at the end of the week I will put Myasoedovsky, but I will only eat a little less yeast.

[Georg_ars]

Georg_ars, Yanusya08, This is cool. We don't have much ... If only a few ... Well, this is specifically in my village.

Dear ones! Advice is urgently needed. The volume of dough for 1 kg of flour will enter Kenwood with a bowl of 4.6? Model Kenwood Chef KMC57008 looked after. Time to think is not enough
Please tell me who Keshey mixed Myasoedovsky.

Good afternoon, thank you for such a wonderful recipe, I have been baking for 3 years, everything is working out, I am happy to treat all my friends and family

Dear ones! Advice is urgently needed. The volume of dough for 1 kg of flour will enter Kenwood with a bowl of 4.6? Model Kenwood Chef KMC57008 looked after. Time to think is not enough
Please tell me who Keshey mixed Myasoedovsky.

Natalia, I divided a full portion of 1 kg of flour for kneading into 2 times, the dough was perfectly kneaded, gathered in a teardrop-shaped bun, the walls were completely clean! I have KENWOOD KMC 050 Chef Titanium, bowl volume 4.6 l!

[Marina]

Marina, then shared? the complete norm did not enter or did not even try? I need a car to fit just this amount of dough.

[notka_notka]

notka_notka, I have Kesha with a bowl of 4.6 - mixes two-thirds of the norm (for 666 grams of flour) perfectly. I tried 1 kg, as for me, a lot.

[notka_notka]

Dear ones! Advice is urgently needed. The volume of dough for 1 kg of flour will enter Kenwood with a bowl of 4.6? Model Kenwood Chef KMC57008 looked after. Time to think is not enough

notka_notka, the author of the recipe kneaded the dough just for 1 kg of flour, Raisin also has Kenwood Chef 010, at the beginning of the topic she wrote that she even took out 300 g of flour from 1 kg, I really needed 4 big cakes, see her messages on the first pages. Good luck!

[Marina]

Marina, then shared? the complete norm did not enter or did not even try? I need a car to fit just this amount of dough.

Natalya, in appearance, I realized that I would not mix well! When there is a lot of dough, it rises up the hook and smears everything, you have to clean it! So, as for me, dividing by 2 is the best option!

The volume of dough for 1 kg of flour will enter Kenwood with a bowl of 4.6?

I kneaded dough for 1 kg of flour in Kenwood of this volume for one tab. Of course it creeps up, but it's okay, it doesn't stain anything, it goes down itself. It mixed perfectly.

I have a bowl of 6.7 kg, it seems, in general, large. I did it for 1.3 kg. Mixed well. In a smaller bowl, the piiema used to divide the recipe by two. Did not pull

and I came to cry for the first time in three years, I did not get Easter cakes. Every year I baked according to this recipe and more than one batch, to order. this year, alas ... the dough after mixing in the raisins did not fit well. In the molds, the strain was 1.5 hours and never rose to the brim. I always weigh everything and put the dough as it should be, but ... I don’t know what happened: this: the temperature in the room is also favorable, the dough did not fall for 8 hours. So insulting, I baked for memorial Sunday. And I also decided to use the glaze on the gelatin and anoint the warm pasques and I have it glass.
In general, this year the myasoedovsky was not successful. On Easter I was visiting my daughter, so they baked there and it didn't work either. It was very hot in her apartment at 25 degrees. Dough fermented in three hours. And then the gas oven does not bake very well, the bottom burned everywhere and I probably overexposed them because the Easter cakes crumbled a lot when slicing. : girl_cray: Nama Manie Happiness in These are the ones for Easter. And today they don't even have a hat, they are flat

Thanks for the recipe, I baked it for the first time, in 2 batches. In the test from the first batch, there were many hard, "evil" lumps. Rubbed through a sieve. I got a strong impression, turning into confidence that the cause of the lumps was undissolved grains of sugar, which coagulated on themselves other ingredients.Still, in 6 yolks it is difficult to grind 400 g of sugar without a residue. Therefore, in the second batch, before introducing into the flour, I mixed the yolks pounded with sugar and the yeast mixture with a mixer until the sugar grains completely disappeared. And everything turned out gorgeous, without the slightest hint of lumps. Since I really wanted to make a gift to a woman who is herself a craftswoman of Easter cakes and who cannot be surprised by anything, she replaced 100 grams of flour in the recipe with the same amount of bird cherry flour. With dried cherries, it turned out aromatic and unusual. Maybe someone will use my experience.

Zest, thank you very much for the delicious Easter cake! The opara rose in 9 hours. To avoid the unfortunate lumps, the sugar was ground into powder and did not separate the whites from the yolks. The dough was suitable for about 2 hours. I put it in tins and another 2 hours. I baked at 140 convection on the second shelf from the bottom (I have 5). I put it in a cold oven. At 160 grams and on the first shelf, the first batch of Easter cakes turned brown and the bottom could be said to be burnt.

Of all the cakes I choose from Myasoedovskaya and no other, today I baked a new recipe with cream, everything is done quickly and the smell is good, but not that.

Thank you very much for the recipe! The cake turned out to be beautiful, airy, delicious! And what aromaaaaat !!! Even when the dough was still coming up, the husband said: "Here, it already smells like a real cake!"
The only digression - instead of vanilla, I put cardamom seeds.

Easter cakes-2017
Here is a "hodgepodge". But those closest to the viewer are from Myasoedovskaya. another annual thank you!

These are my Easter cakes !!! Very tasty and aromatic

Girls, tell me, how many days before Easter do you bake cakes? Per day? And how do you store it until the holiday? In a film in x-ke? or how? Please share

How many days before Easter do you bake cakes?

On Maundy Thursday.

In a film in x-ke?

In no case, they are stored at room temperature. They are baked all week except Friday. The traditional baking day is Thursday.

[Olga]

Olga, You are the first this year. Repetition?

When I was working, I baked on Saturday, on Thursday it was unrealistic.
I store it in bags, preferably on the balcony or in the refrigerator. And for the last couple of years I have been freezing several pieces, because I always bake a lot. And then I enjoy myself with yogurt in the summer. These cakes are incredibly tasty!



Svetlana, I will add. But it seems to me that they lie better in the cold. Longer. I take it to the balcony. There are usually 10 degrees at this time of the year.

[Daria]

Daria, I do not like them after the refrigerator and freezer, and why, they are stored calmly at room temperature for a couple of weeks.