Kulich with Myasoedovskaya in the oven (master class)

Oh, how I will yearn for these Easter cakes. They won't be able to cook them this year, time does not allow. Well, what are they good! I kept them in large pans, covered, at room temperature.

I keep Easter cakes just by covering them with a towel. Very tasty!

Girls, hello! I, too, have been baking this wonderful recipe for two years now, everyone at home is delighted. This year they ask for a larger batch) Tell me, if you bake several batches, do you knead the whole dough at once or in several stages? Can it stand or is it not scary if, while others are baking, it rises again and wakes up?

I make two servings, everything is fine, but my oven is large, and it turns out three baking sheets. While small, medium and large are suitable

Thank you, I did not guess that they can be divided so by size.

[Zest]

Zest, thank you for the recipe, everything turns out fine, I have already baked two batches of half a portion. For myself, I noticed that 6-hour fermentation of dough is better than 10 hours (children distracted). In the second batch, I added cardamom seeds (boiled in milk) and half a teaspoon of turmeric. And dried fruits doubled. Girls, someone increased the sugar rate and how to do it correctly? For myself, this cake is simply incomparable, but did someone bake it to order, as reviews?

[marina__]

marina__, it is better to make two kneads, because the dough is the same and the yeast can eat up the sugar. I put all the Easter cakes on a tray, and I pack the tray in a large plastic bag, we like soft ones. You know, there are such bags in stores for packing bags - the softness is excellent.

I want to bake this cake this year, but only with dry yeast.
How much is better to put? The topic offered both 11g and 15g and 20g. Still, the spread is large ... I did not find it for the butter dough, there is only the usual SAF moment

only on dry yeast.

I'll sit and listen to how much yeast to take

But I didn't manage to increase the sugar, I added 50 g for half a portion and the lids burst, the Easter cakes were a little tanned and did not fit well. I also put homemade butter, I wanted the best, but it turns out that it is not friendly with yeast. Live and learn, as my great-grandmother used to say.

[Olga357]

Usually dry-liquid yeast = 1 to 3!
Olga357, but what does oil have to do with it? Too watery? can you heat it up and evaporate a little or collect the fat and leave the milk sediment? But I consider everything to taste, whoever likes it. And if it doesn't fit well, you need to take a closer look at the yeast and temperature!

Girls! Good day? tell me why, when mixing the dough, it turned out to be lumps? redo or what to do?

[Olesya Domaeva]

Olesya Domaeva, Lumps can be easily removed with a hand blender. This was discussed in this thread about 2 years ago. If interested, you can flip through

[Olesya Domaeva]

Olesya Domaeva, I also had lumps, I did not remove them with a blender, but they were not in the finished cake.



LoksaThanks for the advice, trail. melt the oil once. Yeast, the temperature is the same, the first time it turned out great, and I think that the excess sugar is to blame for the failed Easter cakes.

I put it in half a portion today! I bake for the first time, I decided to hold a dress rehearsal in advance.
The dough came up fine, but I once again climbed to see how she was doing there and accidentally dropped two shoulder blades into it with the handles down (put them on top of the pan crosswise so that the towel did not sag down). Dough immediately sank by 2-3 cm. A couple of hours have passed, and she has just reached the previous level ...
The house is not very hot, 21-22 * C, there is no oven with a light bulb.I put it on a stool closer to the battery. I go!
I bake with dry yeast, because I saw raw ones on sale only on the market with grandmothers. Fig knows in what conditions they were stored, did not risk it. I decided to do it dry. And the ambush - I did not find dry ones for the butter dough either, I put the usual ones, Pakmaya.
I read that different dry yeast needs to be activated in different ways initially - some in milk, others in dry flour, depending on the manufacturer. Pacmaia is just recommended in warm milk! I immediately threw them into milk. While they insisted for 10 minutes, I took up butter, eggs, sugar. Knead in HP.
It seems that everything is simple and easy, but I spent an hour on dough! And I thought that I could do it in half an hour ... But now I will know the process in practice, the next time it will go faster!
The main thing is that the dough went into my proofing smooth, even, the consistency, as in the recipe, is slightly thicker than for pancakes, although this is not visible from the photo. And there were no lumps, everything was homogeneous!

So far, everything seems to be going fine, mmm. Already prepared the raisins and weighed and sifted the second half of the flour. And I even chose the color of the sprinkling!
Later I will report on how my pre-Easter training will end.



I put a dough on dry Pakmaya yeast. Flour Makfa. I took 10 g of yeast for half the norm. I put in 1.5 times more raisins.
It turned out great, everything went up and up! The smell is divine! Wet, flaky, delicious!
So the dough went for proofing

It already fits in paper cups

This is a cutter:

I've been baking this cake for three years now, it's very tasty.

Again, my Easter cake did not fit well after I added raisins. They stood in the forms for 1.5 hours. But I have reduced the amount of yeast by 10 grams. I put Ukrainian Lviv yeast. I decided that they are strong and the dough quickly settles because of this
[img] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/85030/IMG_20180331_125600_130.jpg

This year, I baked cakes in advance according to new recipes for me - meat-eating, night-time cold dough and almond custard. I liked all three, but myasoyedovsky most of all! It seemed the most difficult for me (to guard the dough ...), but it's worth it one hundred percent !!!!
Heavy, wet, smell - BOMB! In short, the perfect cake! This is exactly what it should be!
I read the entire thread, many praised the alcoholic smell. I just couldn't understand what was wrong with that ?! But that was before I tasted this cake! I didn't soak the raisins in anything, I didn't even pour them in boiling water, I just washed and dried them. So he certainly couldn't influence the smell. But this alcoholic smell really IS! And he's just awesome! How much I do not drink alcohol, and then I got through here!
Now only this cake !!!! No others needed! And baked with dry yeast. Imagine what's going on with raw!
Many thanks to the author for opening this recipe for us and special thanks to all those who baked this cake and shared their feedback and best practices !!!!

[ledi]

Again, my Easter cake did not fit well after I added raisins. They stood in the forms for 1.5 hours. But I have reduced the amount of yeast by 10 grams. I put Ukrainian Lviv yeast. I decided that they are strong and the dough quickly settles because of this

ledi, and which Lviv ones I took - 100 g or "42", I also bought today Kryvyi Rih and Lviv 100 g. Previously I baked at Krivoy Rog, I took 50 g for 1 kg of flour.

[Peter Push]

Peter Push, Nataliya, 100 grams Lviv

Girls, good time of the day, there are raisins and candied fruits soaked in dark rum (soaked for the adit). Is the cake suitable for this? or to run for raisins and soak in cognac?

will do))

Is cake suitable for this?

But where is it better than that ?!

soaked in dark rum

Me, damn it. SPECIALLY RUNNING FOR ROME !!!

My today's Myasoedovskys, I've been baking for more than one year, while I'm in the favorites. In two, the dome fell a little in the center (we will mask it with decor.Thanks to the author of the recipe!

Svetlana, Elena, Inna, thanks girls)

Girls, sorry in advance for stupid questions, I'm completely confused here. I've never worked with yeast in my life ...
So, if you take half the ingredients, will the dough come up twice as fast?
And if I don’t find live yeast, on dry yeast, did I understand the dough rises faster?
Thank you very much in advance

jslada, if you take half the norm of everything, then the dough will not come up 2 times faster, you just have 2 times less cakes. On dry yeast, the dough will not necessarily come up faster, you just need to follow it. Last year it was very bad for me on dry ones, but I took them a little less than the norm, but still there were very tasty cakes. This year I will take as expected 20g. dry for this number of products specified in the recipe.

[Svetlana201]

Svetlana201, I understood everything, thanks, I will try

Julia, good luck. everything will definitely work out. I've been reading Temka again for the 5th day, remembering everything, and looking at my notes for the last year (I wrote them as girls advised to write everything down how and what happens), this advice helps to restore some moments in memory. This year, I will immediately do a double rate, because everyone said nothing else should be looked for, but only this recipe should be used.

[lana light]

I put it in half a portion today! I bake for the first time, I decided to hold a dress rehearsal in advance.

lana light, did you bake Easter cakes in a slow cooker?

light lana, did you bake Easter cakes in a slow cooker?

yes, in paper cups. laid out a separate recipe.

Easter cakes in paper forms in Shteba DD2 (lana light)

In other MBs, where it is possible to choose the temperature and time, it should also work. Or the oven in the Baking mode (but here I think the time will need to be reduced)

And yesterday at 11 am I put a double portion))) I carefully transferred it to the bathroom so that God forbid it would not run away anywhere ... In the morning at 7 I fly in, the sponge rose and rose well ... Well, I think, to the start ... .. attention .... 8. 50. Everything is at the same level - no one is going to fall

[Zest]

Zest, I wonder how I got past your cake recipes. The main thing was that I was sure that I baked with Myasoedovskaya ... But no.
Every year I try new recipes, and how many are looking for the same one !!!!
Last year I was delighted with Easter cakes from Svetta.
I will bake them today, and on Friday I really want to bake one of your three cakes, or according to Pokhlebkin, or Paraskin, or this one.
Yesterday I studied the topic for half a day, learned a lot of interesting things.
In general, I'm getting ready !!!!!

This year I have the agony of choosing flour, last year I managed to get MacFa, but in this case, out of fright, I bought Kievmlyn, Bogumila and Nordik. I thought that I would have time to test it, but the rehearsal did not work out, I would try to get the clean copy right away. Please advise which one is better to knead?

[silva2]

silva2, Elena, for me, it’s worth it, doesn’t want to fall off, but the wine aroma becomes more noticeable, I’ll wait a little more and knead it.

[suvoyka]

suvoyka, Maria, I'll probably knead too, because it doesn't fall, even though you crack



vikikika75, I at one time considered Bohumila one of the best .... Now I bake in Italian ... Because the infection, and probably does not fall.

My agony of choosing recipes is finally over: I will bake Myasoedovsky and try Colomba.
MukU told her husband to buy Kazakh flour, he bought for some reason two types: Beles and Zhelaevskaya. Now you have to choose again - from which oven

[Wiki]

Wiki, and what about you if Kazakh means quality? These are the names that you wrote, I have not seen. Recently I bought Irtysh bread, bread did not rise at all. Little bit. So Kazakh flour is a concept as elastic as quality.

I had a stereotype since my time in Kazakhstan, when Kazakh flour was famous for being made from durum wheat. It was really the best. In particular Tselinogradskaya.

Well, now just let there be cakes from flour from my homeland.

[Giraffe]

Giraffe, Tatyana, Tan, and what kind of hell are you ?.I two years ago on Zheleevskaya and I liked it ... maybe it also depended on yeast .. or did you experimentally bring it out ?. you're stubborn in a good way ☝

Tell me, it's almost 9 hours worth of dough. At the battery, wrapped in a jacket. Bubbles, rose from strength twice. Saf moment yeast, 2 packs of 11 gr. How much of its maximum can still be kept before kneading? I'm afraid it will ferment

Tell me, it's almost 9 hours worth of dough. At the battery, wrapped in a jacket. Bubbles, rose from strength twice. Saf moment yeast, 2 packs of 11 gr. How much of its maximum can still be kept before kneading? I'm afraid it will ferment

I stood for 10 hours in similar conditions on dry Pakmaya yeast (20g per serving), did not rise much, no more than 2-2.5 times, nothing fermented, the smell and taste were excellent!
Didn't wait for it to fall off and kneaded the dough after 10 hours

I just got my cakes out of the oven. My dough also stood for 10 hours. But I didn't wrap it up with anything. I put it exactly at 12 at night, in a 9 l enamel pot in the kitchen. Covering it with a lid and covering 2 with a towel. At 9.30 am, the dough rose almost to the top of this pan, exactly to the convex rim. Apparently this rim did not overcome and at 10 o'clock she decided to fall off. Then I caught her, and at 10 o'clock the kneader was already kneading the dough.

[nila]

nila, Nelya, and on what yeast? I have fallen off in Lviv at 17 degrees on the loggia in four hours. There were two casseroles with the same proportion of dough. One is opal, the other is not. I rearranged the pots of the refrigerator. The dough in the second pan withstood another hour and also settled. I didn't wait to knead the dough.
A week ago I did a trial, I put 10 grams less yeast, everything also settled after four hours at room temperature. They never wrap anything up and fall off so quickly. I will put it in the refrigerator for the night.

I've been baking this cake for 3 years already. I love him dearly for its awesome taste and not a troublesome recipe. The dough fermented for 12.5 hours at t 27 degrees. There were unfortunate lumps, but I no longer react to them. The dough was suitable for 2 hours. Forms filled in 1/3. The dough has been ready for about 3.5 hours. I put it in a cold oven. Easter cakes are still grown. Baked at t 160.
Thanks again to the author!

Irina09, how are you doing with the test?

Girls, but what to do if the dough has risen 2 times in the first 3 hours of proofing, and now it does not rise? I put it on at 11 o'clock. By 15-00 she had already risen 2 times and fell out and EVERYTHING, still no movements. I sit and wait, catching the sidelong glances of my husband and getting very nervous. What if it doesn't rise?

[meatball]

meatballWas 3.5 hours in forms suitable for you? And then grew strongly in the oven? Today I stood for 2 hours and it seemed to me that it was time, but they did not grow much in the oven, but I wanted a hat so much. If I support it a little longer tomorrow, won't it peroxide? I'm afraid.
Today I was upset that I didn't grow up.

I have been baking these cakes for 3 years already. Many thanks to the author for the wonderful recipe and master class. This time I took a little bit of pleasure and added a pinch of saffron to the boiling milk, then cooled the milk to the desired temperature, the rest, everything is strictly according to the recipe. Once again, many thanks for the excellent Easter cakes.