Kulich with Myasoedovskaya in the oven (master class)

I will bake half a portion for the first time according to this recipe tomorrow, the dough is already ready, it is very curious what kind of pasta will turn out. I love heavy, wet, fragrant, I hope they will be

I love heavy, wet, fragrant, I hope they will be

Ol, yes, that's exactly what you get!

There were unfortunate lumps

I also have lumps this year, last year I did not bake. Will they not affect the crumb structure?

[ledi]

ledi, Vera, I gave up Lviv yeast this year, that year I had punctures with them. This year I bought Krivoy Rog Lux. Itself was surprised, but the dough, and the dough, and already in the tins, rose, straight according to the Zest algorithm. The dough was especially good! In the morning, when I lifted the lid, I couldn’t believe my eyes, the pair had increased probably 4 or 5 times. If when I kneaded it and put it in a saucepan, it was on the bottom. When I opened it, I saw a dough that had risen and not fallen almost under the lid. I already wrote above that the pan was 9 liters, did not close tightly, left a gap and covered it with 2 makhrushki. It was cool in the kitchen at night, the boiler was at a minimum, and it was turned on only at night because of the dough. And they have already turned it off.
The casserole was just on the table at night. In the morning I barely waited for it to settle down a little, apparently stumbled behind the bulge. After kneading, it stood for 1.5 hours, and almost the same in the forms.
I changed almost nothing in the recipe. Only my milk was baked. They haven't brought me eggs yet, and yesterday when I was going to put the dough, they rushed, and I have only 4 eggs in the house. I was upset, then I remembered that there were 2 squirrels left in the freezer. Thawed, and put 4 eggs and 1 protein in the dough, and left 1 protein in the glaze.
And changed the process of churning the dough a little. Since for the first time I was kneading the dough in the kneader, and I was too lazy to shift it once more and dirty the dishes, I first ground the yolks in the bowl of the kneader, first with salt, and then with sugar. Separately, with a submersible mixer, knocked down the proteins. Poured melted butter into the yolks with sugar, then milk with yeast. I changed the attachment to a hook and began to pour out the flour with vanilla and orange zest. Flour weighed exactly 1 kg, and so much left. There were no pieces. The knocked down proteins were introduced neatly already at the very end of the batch. Transferred to a saucepan and left overnight.
I had additives pre-soaked in cognac - white and black raisins, dried apricots, cherries, candied fruits, almonds and walnuts. I put 300 gr in the paste.
I am writing in such detail so as not to forget myself until next year, although I also made notes on a piece of paper
It turned out 1 large dough for over 600 grams, 5 in paper molds for 260-270 g of dough, and 2 small ones, they put 165 g of dough in them.
I have a tabletop oven, for 46 liters, it's hard to fit everything at once, and several hats are connected when baking.
Baked at 180 ', with convection, and steam. It's not a latch in time.
The husband said that it was not enough. So tomorrow I will also bake Dream and Alexandria.
We did not give it to cut today, we smeared it and went to work. So cut and test tomorrow.

Nelya, Easter cakes are lovely

ledi, Vera, this year I gave up Lviv yeast, that year I had punctures with them

And I thought that it was my troubles with this yeast. Whom I don’t ask everyone, everything is fine with the Lvivs, but for some reason I don’t. This year I bought Kharkovskie in a yellow wrapper for pastries, everything worked out great.

[nila]

I screwed something up this year! : girl_sad: The dough rose hard, I twitched, and put it in the oven early. It turned out to be rather low. You are the one to blame.From frustration, she broke the smallest one and ate it with her mother, MMMMM !!!! Delicious anyway! Wet, rich, fragrant! Thank you Iziumka !!!



nila, Nelya, Handsome Easter cakes !!

Kharkiv in a yellow wrapper for pastries,

And I have never heard of such yeast! We do not sell them, in any case I have not seen them. I have a dry baking net, Dr. Oetker. But I did not dare to take them, I wanted to stick to the recipe as much as possible.

[nila]

Flour weighed exactly 1 kg, and so much went away

nila, Nelya, that is, did all the flour go straight into the dough? Not half?

This year my dough fermented with Lux yeast for 12 hours. 35 grams of them put, usually very strong. But the impression is that it is weaker than before. That year, the dough was much more active at 30 grams. And in this, after the kneading 4 hours rose! And in molds for more than 2 hours.

tomorrow I will still bake Dream and Alexandria

First time? Or have you already had experience with them? Tasty?
The cakes in the photo are delicious !!
Tomorrow I will bake Sonadorin in cold fermentation. Already kneaded everything, hid

[Zest]

And my Lviv Easter cakes turned out!
I did everything according to the recipe, except that I beat the eggs without dividing. Just to white, dense foam. The flour was taken by Italian Manitoba.
I laid out a little dough in molds, about 1/4 in a mold, I was afraid that they would run away. But no, they didn't make it a bit: the hats peep out carefully from the jagged edges of the paper molds) But it turned out so pretty)
One was cut, well, very tasty !!! The crumb is ideal: airy, not dry and not lumpy, the taste is moderately sweet. In general, the ideal) I can imagine when they will gain "strength", mmm ...
Zest, thank you very much for the wonderful recipe! I played with pleasure)
P.S. "Trail" with vanilla wherever I went. One lady, raising an eyebrow in surprise, commented on my "slip": -Well, what a delicate delicious aroma, ideally imitates confectionery vanilla! Is this a niche?
Yeah, niche. In the kitchen cabinet

Nelya, yeast is like this
.
Really, I don’t know why I decided that they were for baked goods? But I liked them.

Girls, one more question for the gifted in the recipe says 200 g of raisins, followed the link raisins on cognac, there is 400 g. Or is it possible just who loves raisins more or less, does it somehow affect the dough?

[jslada]

did all the flour go into the dough right away? Not half?

Dasha, no, no, I probably didn't write it clearly. In the evening, I cooked all the ingredients on the table to keep warm and to be at the same temperature. And including exactly 1 kg of flour sank into the jug. Then I poured half into the dough, and in the morning the second half into the dough.
I did not reduce the yeast, put a little more than half of the 100 g notch. Tomorrow I'll try how it tastes, the yeast won't be felt.

First time? Or have you already had experience with them? Tasty?

The dream has not yet baked, I decided to try a new one. And I really like Alexandria. True, my recipe is not from the forum, it has long been. But there the differences are not great with the Alexandrian forums.

The flour was taken by Italian Manitoba.

Lidochka, so your Manitoba pulled out the weak Lvovskie yeast! I don't know, maybe they have already become better in quality. But that year, some of my cakes suffered from this yeast, until they were replaced with Kryvyi Rih. This year I also have an apiary of the YLvovskys, my husband bought it. I don't even know whether to take risks with them or not

I liked them.

No, I haven't met such people here. It's a pity, I would like to try them.



jslada, Yuliacertainly does! The dough makes the raisins heavier, so putting a lot of it is risky, 400g per 1 kg of flour is a lot!
I put the mixture (I wrote which one above), a little less than 300 grams, quite enough. But it could have been less.

Put the dough at the rate of 2/3

knead in a food processor for about 25 minutes

do not tell me whether you kneaded with a "hook" or with a "K" nozzle Thank you!

Easter cakes did not work, they are baked in the oven, but already the smell of peroxidized dough, I put the opara at 9 am, at 9 pm my daughter poured the remaining flour, I came home from work at 22:30, mixed in the raisins, waited an hour until it rose in the tins. In general, disappointed., I do not know what is wrong ?!

[kargeorge]

kargeorge, George, I kneaded the dough with a hook, and the main dough with a hook.

waited an hour until it rises in molds

svetlana))), Svetlanathere is probably too much yeast, and therefore oversaturated.
a short proofing also says that in an hour such a dough rose.
They took more than 4 hours to rest in the molds, and still did not distance to the end. And there was no time, so I put it in the oven. and because of a lack of strength, the roofs were blown up in all.
But the smell is good.

[nila]

I had punctures with them that year

And I thought that it was my troubles with this yeast

What exactly? Once I also had a dough for Kryvyi Rig, thermonuclear



nila, everything is fine with them, apart from the dough, it quickly comes up. The main thing is that it would be warm after kneading the dough. Yesterday I did two batches. The dough in the container was suitable for 1.5 hours .. I did not notice it in the forms. The kitchen was 32 degrees.
But I did the trial ones, did not think about the heat (well, it was warm, there was room t) but it did not want to come up

Easter cakes did not work, they are baked in the oven, but already the smell of peroxidized dough, I put the opara at 9 am, at 9 pm my daughter poured the remaining flour, I came home from work at 22:30, mixed in the raisins, waited an hour until it rises in the tins. In general, disappointed., I do not know what is wrong ?!

didn’t understand, didn’t it rise?



Olga VB, Olya, and I'm afraid to hold it for so long. Yeast does not lose its strength? I put it in the oven at minimum t, open the door and they fit better there. and I don't have time to wait so long, I bake not only for myself

The dough came up well, the smell of alcohol and wine began to settle. It took 8 hours. I kneaded the dough in two steps in a bread maker.
What is embarrassing so far: the dough has gathered pretty well in a bun. It feels like it should be thinner. I did everything gram in gram, apparently such flour. By the way, I do it on the Kazakh Zhelayevskaya.
And it also seems to me that the Easter cakes will not be enough, maybe it was necessary to make the full rate. On the other hand, the result is unknown. If it turns out well, then you can put it on for the night and bake tomorrow. If something doesn't work out quite right, then there is still time for another recipe.
Last year I made Svetta custards, they turned out wonderful, but I lacked a little drunkenness in taste and aroma, so I decided to try this recipe.

A couple of good Easter cakes should work
Yesterday I had 4 large and 2 children. From a full serving.

Good morning everyone!

I haven't been here for a long time, I couldn't even recover the password, but I swore at the username that it was busy, it's strange))))) okay)))))

Has anyone tried this cake with liquid yeast and whole grain flour?

I really like this recipe several times, the first is a very long time ago))))))))) as the bread maker was bought, then I sat down here)))) I took the recipes here)))))))))
Now my son is not allowed white flour and yeast, so I'm trying to find or alter a recipe, I don't know where to stop and how to translate, if replaced, and completely or with grade 2 ...
I hope that my thoughts are not very confused here and it will be clear what I wrote here)))))))

Thank you all in advance !!!

[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 didn't 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.

Yes, in forms. Even a little over 3.5 hours. And they grew up in the oven, and the hat turned out! I put it in a cold oven. Good baking to you! I hope I could help

Here are my sourdough cakes, I made gelatinous icing, without eggs.

# pid = 315864

djemma, what beautiful Easter cakes.



Here are my Easter cakes, last year I didn't know how to insert pictures, but now I'll show you.

We will find out the taste on Sunday. Last year they were very tasty, although the dough did not rise almost, but this year everything is as in the pictures from Iziuminka, many thanks to her for such an MK.

[ledi]

and on what yeast? At me on Lviv at t 17 degrees on the loggia fell off in four hours. There were two casseroles with the same proportion of dough. One is opal, the other is not.

ledi, I also did not like Lviv in 100 g pack, this year I baked on them according to Pokhlebkin, at first they were "ah" - very impetuous, and then barely ... But I did not see Kharkov ones ... although in Kharkov and I live.
About Myasoedovsky ... I bake at 55, Kryvyi Rih. Makfa flour in a white pack, I buy it since autumn. This year I took 400 g of milk (baked milk), and everything is strictly according to the recipe, after 15 minutes. Kesha gathered the dough into a ball at 1 speed, kneaded for a little over 20 minutes. to thin-walled bubbles on the surface. Now I will decorate.
About lumps ... there were also times. Pay attention to grinding the yolks with sugar, I first grind, like the author, with a blender, and then beat with a hand mixer.

I got Easter cakes! Yeast Krivoy Rog, Dnipromlin flour. The time is the same as in the Zest masterclass. I didn't have to change anything.
Thank you very much for the recipe

A couple of good Easter cakes should work

Three. One non-stick largest mold and two paper ones. This is not enough, even if we consider that 2 more Colombs are on the way.
Will still put it. I don’t know which one yet: the second Myasoedovskaya or custard from Svetta. I think

I bake. The roof was torn, although I defended it for a long time and was afraid further, since the dough had already reached the edges of the mold. Well ... camouflaged with glaze. But still I am upset, the roof never tore.

Oh Gods! I did it!!!
In general, for the first time, the person who dealt with the test only from the store, everything turned out very well. Everything is done strictly according to the recipe. True, during the second batch, the author did not manage to get such a ball as in the picture, I added a couple of tablespoons of flour, I was more afraid. That for the first time, that for the second time, the dough rose four times. I have no idea what yeast, my husband brought from the market wrapped in cling film, without a name and expiration date. But since this is one of the few places where live yeast is served, and there was a queue, I took a chance ...
The first time I did not feel the smell, but after the second rise, mmmmmm, I understood you girls and boys
The truth got into a stupor, how to intervene raisins, googled, but it seems to me, somehow it turned out awkwardly for me. At the last proofing in the tins, they also rose very well, but for some reason they were in place during baking, even it seems to me not much fell off, maybe it was not necessary to open the door and pull out the pan with water?
Girls, not much out of topic, advise delicious light curd yeast-free cakes? The second batch of these I will not master, but a bunch of raisins are left ...

I also baked. We will try on Sunday. They look cool. Girls, tell me, I read that many people freeze Easter cakes, how and when is it better to make it fresh or let it ripen?

Easter cakes did not work, they are baked in the oven, but already the smell of peroxidized dough, I put the opara at 9 am, at 9 pm my daughter poured the remaining flour, I came home from work at 22:30, mixed in the raisins, waited an hour until it rose in the tins. In general, disappointed., I do not know what is wrong ?!

And my dough fell in 3 hours and did not rise anymore (((. My husband and I took a desperate step and added a little fresh dough to the finished dough so that the dough in the tins would rise. It's good that it took only half a portion. 2 of 3 beads broke The pasochki are stretched out a little, but we will know how they will taste only on Sunday.

[Zest]

Zest, many thanks for the recipe. She sang this recipe and one more. I miscalculated a little with the yeast, put it in, as in the recipe, but my yeast is sooooo smart, as a result, the roof was blown off a bit. However, after glazing with icing, external flaws are not so noticeable. The smell is amazing, we can't wait for Easter to taste and delight our relatives with sweet gifts. Thank you!

[Mona1]

And my dough fell in 3 hours and did not rise anymore (((. My husband and I took a desperate step and added a little fresh dough to the finished dough so that the dough in the tins would rise. It's good that it took only half a portion. 2 of 3 beads broke badly The pasochki are stretched out a little, but we will know how they will taste only on Sunday.

Yes, it's sad .... I try if there is an opportunity to knead after the opal of the dough, I'm afraid that it won't rise again



Mona1, Tanya, the beauty!!!!!



Yes, this mysterious Myasoedovky! Today I put two portions in the refrigerator two hours apart. The first dough settled after 6 hours, the second is already 8, pulled out of the refrigerator and is warm. Yeast is the same Lviv, only the packs are different



nila, Nelya read the personal messages box

I am also grateful for the recipe. A very easy process and great results. Pasochka, as we love - fragrant, moist, yummy！

/userpics/148851/P80406-204216~0.jpg]

says that such a test has risen in an hour

I don’t know who got how much it went up, today we baked with fresh French yeast and strong Canadian flour, that is, everything is fine, but we waited for proofing for almost 2 hours in a warm oven. They baked excellently, beautifully, but have not tried it yet !! Do you think it's okay, so much proofing time? Thank you!

[kargeorge]

waited for proofing for almost 2 hours in a warm oven. They baked excellently, beautifully, but have not tried it yet !! Do you think it's okay, so much proofing time? Thank you!

kargeorge, GeorgeThe proofing time depends on many factors. 2 hours is quite normal. It would not be enough if an hour, and so it is normal.
This year, this and other recipes were proofed for almost 5 hours. Although the doughs were quite playful.
I really like the results. The spirit comes from them wine, heady.
In general, I like long proofing.
So I think that if you have beautiful cakes, then the taste will be excellent.
Good luck!

Olga VB, Olya, and I'm afraid to hold on for so long. Yeast does not lose its strength? I put it in the oven at the minimum t, open the door and they fit better there. And I don’t have time to wait so long, I’m not only baking for myself

No, Vera, they don't.
And by the way, I take yeast below the norm (a pack of saf-gold 12 g for a full recipe), but they work fine and in such quantities.
And I, too, in the oven under a light bulb distribute.
I had 1/4 large molds, and when baking the cakes came out 3-4 fingers above the mold. And this despite the fact that they were even a little undecided during this time.
I already wrote above that I really like long proofing.
Of course, if time is short, then you need to accelerate. But you can knead in parallel, i.e. with an interval of a couple of hours each next batch, without waiting for the end of the process for the previous one. And even if they would stand for a long time, the result in terms of quantity and time will be almost the same.
Of course, you will need 3 times more dishes and space, but the result, believe me, will be more interesting.
The taste, believe me, is more interesting with a long proofing. At least that's how it works for me.
By the way, there are faster recipes with a very good result. Perhaps they would be more practical for sale.
Good luck!

girls, how does the dough in disposable forms? I would like not very large Easter cakes .. And approximately how much is obtained from these ingredients?

[mowgli]

keeps dough in disposable molds? I would like not very big Easter cakes .. And approximately how much is obtained from these ingredients?

mowgli, Natasha, perfectly baked in paper forms! I got from 1 norm 12 cakes in medium forms 9 * 9 cm.I laid them out at 1/3 of the height, about 240g

Maybe there are some nuances, but in paper forms the sides turned out to be "bare", when I cut off the form to see "how is it there", the top remained on the paper. Before laying the dough, I wiped it lightly with my hands with rast. oil. Maybe the molds are not the same (like ordinary, perforated). Portion into metal. saucepans, like last year, turned out to be normal. That is, for myself, I concluded: in grandmother's saucepans - it is safer ...

Yesterday I made a brew with dry Pakmaya yeast, 5 full tsp. from CP for 1 norm (20g). After 4 hours it increased 3 times, after another hour it fell a little, by about 1 cm and remained so until the end, neither up nor down.
I kneaded the dough after 9.5 hours.For some reason, it was rather thick in consistency, and not like pancakes. Although I did everything exactly according to the recipe. Straight bouncy when pressed. I already wondered how I will mix raisins into it ?!
Although after proofing it became like in the photo at Iziuminka. I wonder why this happened?
As a result, the dough is viscous, not sticky, smooth, lags behind the walls! When kneading, it is going into a kolobok, but after stopping the kneading it slightly diffuses.
Now I have already arranged it in forms.
I will bake in medium paper molds in MV and AG and one large one in 3L MV.




I read in the topic about the different percentage of protein in flour, I never paid attention to it before. And now I found a specially pack with 12% protein Pomeshchik Krupnov and there was another 10.3% Makfa. The dough, where only 12% protein, is more pleasant to the touch, does not stick at all, satin. And where it was 50/50 in the dough (12% and 10.3%), then it sticks a little more, worse moved away from the walls.
I wonder if there will be a difference in ready-made Easter cakes ?!

slightly diffuses. I wonder why this happened?

I think this is the result of the fact that different flours have different amounts of panifarin (gluten), and therefore behave differently during mixing.

[Georg_ars]

Maybe there are some nuances, but in paper forms the sides turned out to be "bare", when I cut off the form to see "how is it there", the top remained on the paper.

Georg_ars, George, excellent cakes turned out!
As for the paper forms - and I don't take them off after baking, they still stand in the molds. Well, perhaps on one kuli to see how the bottom and walls are baked
Firstly, this way the cake dries less during storage, and secondly, it is more beautiful and hygienic if you take it with your hands. And it also helps the cake not to fall if the dough is too tender. Usually, in this case, Easter cakes are placed on a barrel in soft pillows and turned until the Easter cakes have cooled

Maybe there are nuances, but my sides turned out to be "naked" in paper forms ..

There is.
I also like it more in metal, but I have few of them. In paper it is more beautiful to give again. So, about the nuances. This year I did this: I cut out a circle and sides just above the mold itself from baking paper (I have Paklan), inserted the whole thing into the mold and greased it with butter. As a result, the sides are the same as in the metal molds. The bottom was a little fried, I had to clean it with a fine grater after cooling. It is necessary to make a note that next time I will lay foil on a baking sheet - I read that it protects against excessive frying.
A little more about paper, maybe someone will come in handy. She pulled the cakes out of the oven and put them on the soft barrels. Then she turned it over three times so that it would not crumple on one side. When they had completely cooled down, I took out the cakes, removed the circle and the sides from the paper and put them back in a paper mold.
By the way, I used the same mugs and strips of paper for baking in the next batch - since they were absolutely clean.

that different flours have different amounts of panifarin (gluten), therefore they behave differently during mixing.

No, I got it! did not understand why the dough turned out thick during kneading, but after proofing it softened again? In the recipe, the dough should have a thick dough for pancakes, but I did it much cooler

The dough is not predictable, like a woman ... If it rests, it also becomes "softer" ...
Thanks for the advice! I, too, always put them to bed after baking and turn them periodically until they cool.

[Georg_ars]

unpredictable, like a woman ... If she rests, it also becomes "softer" ...

Georg_ars, George, well, you're a comedian! I made fun!
And I already have ready-made Easter cakes! Ready-made ones do not settle in paper molds and I don't put them on the barrel, I just put them vertically.
These are from AG. Such great hats turned out! round, ruddy!

Indeed, glorious butterflies!
And baking, and other culinary research, you need only being in a good, complacent mood (of course, as far as possible ...)

[lana light]

lana light, Sveta, beautiful!

No, Vera, do not lose

Olya, thanks! We need to think about it!




Georg_ars, George, or maybe they torn off the paper form strongly, quickly? I showed mine at 159 pages, I'm well behind! I baked for the first year, I'm not overjoyed at how much work makes it easier. especially not only bake myself

[Wiki]

Wiki, what a great advice - I will definitely take it into service, I even wrote it down, so as not to forget / lose. It would be nice to bring this advice to the topic "The need for invention is cunning" (do not be offended for the "need" - just from songsyou cannot throw out proverbs of words), it would be useful to many.

What grudges?
For example, I don't feel sorry for money for metal / detachable / silicone molds, you just use it once a year, and then you need to store it somewhere else. At least I have a private house and have a fairly spacious summer kitchen where I store rarely used items, but it is not rubber either.
And paper forms are cheap and look beautiful in them. But I don't like the sides - for the life of me. Paper is a completely different matter.
For clarity, I'll show you: the large one is a metal non-stick form, and the other two are in paper ones. In this case, the sides are almost the same and nothing stuck.
Photo is not inserted

No, Vera, I trimmed it vertically with scissors, then carefully trimming it in diameter at the bottom, I took off my shirt (why can't I undress? ..). And they remained naked, and the skin on paper. Well, in a word, I didn't like it. I ought to experiment, taking into account the advice, but I don't bake Easter things very often. I'll try on something else, somehow ... (The ones in the photo are from aluminum pots) Thank you for your attention.

They wrote here about Pakmaya dry yeast, and yesterday I was afraid to do it on it, I walked half the city in search of fresh ones), as a result, this is what happened, with fresh