Kulich with Myasoedovskaya in the oven (master class)

I made cakes on Kryvyi Rih yeast for 1/2 of the norm. The dough stood for 5 hours. It could have been 4, but I was not at home (
Further, according to the recipe, the only thing I had, as it turned out later, was 500 g of flour, during the last kneading the dough was really liquid and as my bread maker did not puff, the bun was blurry. In short, Cecil she dough with raisins three times for 13 minutes, when it came time to put it into molds, I just almost Leela, helping with a spoon. But what surprised me was that because of this triple kneading, the gluten developed to the point that the dough stretched behind a spoon with a film and did not break 60-70 cm. This is something ... I put this semi-liquid dough in disposable forms for proofing in the oven and did not expect anything good. But after 30 minutes I was happy to see that they had grown to the sides of the form. Kupala, of course, did not work out, but the flat top pleased me. It turned out 3 cakes of 350g and one for 130g of dough. ]

[Zest]

ZestThank you very much for the recipe. I did it for the first time, strictly according to the recipe. Everything worked out great. The pulp is really what it wanted, NOT dry, layered, tasty. 8 o'clock the first proofing, the flour was intervened almost as soon as it began to fall off. Then rise for 1.5 hours and raisins, paper molds got only large ones, the dough was about 600 grams in each and the proofing in the oven was already on the wire rack. Flour Makfa, dry yeast, fermipan 2 in 1, 20 grams. In the finished kulich they are not felt at all. Glaze on gelatin, well, it all depends on the gelatin itself. It turned out to be weak for me, it turned out liquid, I had to redo it with a lot.

Happy Easter everyone!

Happy Easter everyone!
Thanks a lot to the highlight! And for a detailed description with a photo. By the way, I copied the recipe for myself in the Culinary Notebook for a long time, and now on the site not all the pictures are visible that were previously.
The treat turned out to be great, I made this cake for the first time (what prompted the purchase of Kenwood, I would not have dared without him ...)) I have never seen such a dough after a bread machine! True, it took not 25 minutes to knead the dough itself, as the recipe says, but all 40 to achieve this look, as in the photo.
And it turned out to be quite tender for me, the largest Easter cake crumpled from below when it cooled down, because I put it with the rest on the grate, but I should have laid it on the pillow.
I didn't have time to read the whole topic. Maybe it already happened that for Kenwood owners it is advisable to write in large letters in the recipe (for the arrogant type of me, it is said - at least 7 liters capacity, well, in Ken, it's 6.7, it's almost 7 ...) - don't leave the dough to come up in the bowl, will run away !!!

I baked Easter cakes, taking this recipe as a basis and adapting it to sourdough. Added raisins and dried apricots "alcoholic"))
She put paper forms with Easter cakes in the oven and ... every one of them tore up ... the Easter cakes fell apart, such crooked invalids came out ... I was upset ... chen. My husband consoled him as best he could - he said not crying, we will eat them, be they of any shape ... I baked them in the temple according to a different recipe. Today we tasted the consecrated cakes and I suddenly decided to try these wretched ones too ... To say TASTY is to say nothing. Next year, I will definitely bake only such (but in special forms)))
Thanks to the author for the recipe.

[Natasha]

I put paper forms with Easter cakes in the oven and ... every one of them was torn apart.

Natasha, I have the same thing this year, some kind of opportunity with paper forms, this has never happened. We drove into the Metro, and there the detachable ones are half cheaper than last year, my husband, seeing how upset I was that my paper forms fell apart, said take as much as you want.I took 2 smaller ones and one large one and immediately baked Myasoedovsky for 1/2 the norm. I am very pleased with the result both with the recipe and with the forms. Now paper will be as a duty option when there are not enough detachable ones.

Happy Easter everyone!

[ANGELINA BLACKmore]

ANGELINA BLACKmore, that's a pity how! And every year I bake cakes only in paper forms and have never been torn. a little higher on this page, I exhibited Myasoedovsky in paper cups
But I bake with dry yeast, maybe raw ones give such an effect ?!

Baked for the first time this year. What can I say is a good recipe, the cakes turned out beautiful, but either the yeast is strong or maybe some other reason, but the finished cakes have a clear aftertaste of fermented dough (((and this is very frustrating. I did everything according to the recipe.

Well, I'm not alone ...

Tanya, what beautiful Easter cakes.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, this is my compensation for those damaged due to torn forms.

And every year I bake cakes only in paper forms and have never been torn.

That's how they ruined my cake

They also opened well almost at the end of baking.

Well, I'm not alone ...

Tanya, what beautiful Easter cakes.

[ychilka]

ychilka, ychilka, YuliaProbably in Ukraine we don't have a decent flour for this recipe. This year I did 4 double norms and put a little more than the norm in all the flour. in order to have beautiful hats. Clients would not appreciate the flat roofs in pasque. And for myself, I made the batch as it should be according to the recipe. Half of the dough was kneaded by the bread maker on the dough mode and the French bread mode. So the cake from the bread machine was with a dome, and the second half kneaded less in time and there were no domes. it is not clear how is better.



All with a great bright holiday of Easter!

They wrote here about Pakmaya dry yeast, but 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

ZestThank you very much for the recipe. I did it for the first time, strictly according to the recipe. Everything worked out great. The pulp is really the way it wanted, NOT dry, layered, tasty. At 8 o'clock, the first proofing, the flour was mixed in almost immediately, as it began to fall off. Then rise for 1.5 hours and raisins, paper molds got only large ones, about 600 grams of dough in each and proofing in the oven on the wire rack. Flour Makfa, dry yeast, fermipan 2 in 1 ,, 20 grams. In the finished kulich they are not felt at all. Glaze on gelatin, well, it all depends on the gelatin itself. It turned out to be weak for me, it turned out liquid, I had to redo it with a lot.

sorry photo is small. Happy Holidays!



lana light, cool glaze paint idea!

and ... every one of them was torn apart ... the cakes fell apart, so crookedly disabled

Oh, how insulting!



Tatyana1103, Tanya, the curves are out! Smooth. And in a torn form, rolled dough rolled? It looks like a bagel, the photo is just incomprehensible

Baked for the first time this year. What can I say is a good recipe, the cakes turned out beautiful, but either the yeast is strong or maybe some other reason, but the finished cakes have a clear aftertaste of fermented dough (((and this is very frustrating. I did everything according to the recipe.

maybe ate when there was still little time after baking? When standing, it smells different. Or maybe yeast really

Happy Holidays everyone! Thank God, everything worked out for me !!! Thanks to the author !!!

The flour was Fermipan Brown Italian yeast

[silva2]

silva2, Lena, very beautiful! Is there a photo of not greased Easter cakes? It is interesting to look at the "Italian" hats

Girls, if someone comes across Zhelaevskaya flour, Kazakhstan - take it. Very good. A pleasant yellowish tint, strong.
I did not put above the specified rate in any recipe.

[ledi]

And in a torn form, rolled dough? It looks like a bagel, the photo is just incomprehensible

ledi, Vera, yes, it's a roll cake.

[Tatyana1103]

Tatyana1103, Tatyana, according to another recipe? Not Myasoedovky? We don’t bake like that, but maybe I just fell behind.

[ledi]

ledi, Vera, excuse me for inserting my photo in the wrong Temka, I just wanted to show the girls how my paper forms were torn this year, and the recipe for an Easter cake can be found here

Easter cake roll (Tatyana1103)

[ledi]

ledi, Vera, unfortunately, I didn't take a picture without glaze, but it turned out very beautiful, with a hat, but everything was very long, my dough did not fall for more than 14 hours, stood for more than 6 hours, and stood in shape for 3 hours, did not rise much, patience ran out and put it in the oven. First, 100 degrees for 10 minutes, then 150 degrees for 10 minutes, and then 180 until tender. They went up gorgeous, but the caps cracked. It tastes great

[Tatyana1103]

Tatyana1103, Tanya, thanks, the recipe is in the bookmarks

ledi, Vera, unfortunately, I didn't take a picture without glaze, but it turned out very beautiful, with a hat, but everything was very long, my dough did not fall for more than 14 hours, stood for more than 6 hours, and stood in shape for 3 hours, did not rise much, patience ran out and put it in the oven. First, 100 degrees for 10 minutes, then 150 degrees for 10 minutes, and then 180 until tender. They went up gorgeous, but the caps cracked. It tastes great

I couldn't bear to wait so long. And they cracked because they did not fit and then the high temperature tore them. I cracked the top of the HP pasque

according to another recipe? Not Myasoedovky?

Verochka, this can be done according to any recipe, since the difference is precisely in the molding. Of course, only those recipes are suitable in which the dough is thick enough and can be spread out in a layer.
Girls, about paper forms.
I've never been let down domestic - traditional from thin waxed paper with a corrugated bottom.
And those in your photo are made of thick paper. We have similar Chinese in the chain of stores, fix-price were sold.
They are, of course, bright, beautiful, but very often they fall apart.
I was lucky, I only had one of these came apart at the seam, and even then not much. And many girls complained that these molds let them down.
so for fidelity they would have to be fixed along the seam with a stapler, and then carefully remove these staples. Or with some kind of clamp, such as silicone for boiled pork.
Just don't get upset anyway, because the main thing is taste. And he's wonderful.
Good luck!

never let the domestic ones - traditional made of thin waxed paper with a corrugated bottom

Yes, I have just such, made of thin paper. I have not even seen others on sale, now I will know that there is no need to buy such!

I baked Easter cakes from Myasoedovskaya in such tins and was very pleased with them. Probably if the paper forms had not been torn and I had not been going to buy them.

Size 10 cm?
Now I look in Ashan, there is a little more - 16x13, probably I will order.

I have one 14 cm high, 14 cm in diameter, and two others 10 cm high and ~ 9 cm in diameter. They included 1/2 of the norm, but the photo shows that you can put more dough.

Yeah, I get it. Thank you. It will be possible to bake the grandmas in them.

We have similar Chinese fix-price in the chain of stores.

Well, now everything has fallen into place ... It's a pity that I found out about this late ...
Now a taboo on this "good"
I'll bake the old fashioned way, in tomato paste cans.

[ychilka]

ychilka, ychilka, YuliaProbably in Ukraine we don't have a decent flour for this recipe. This year I did 4 double norms and put a little more than the norm in all the flour. in order to have beautiful hats.

Vera, there, according to the recipe, it was necessary to add about 100 g more, but I ran out of it. And there was absolutely no time to run to the store ... So there would be a dome.
What flour did you use?

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?

I want to note that it is very easy to bake in paper forms, but the result is much tastier, more tender in metal forms, even if they are from cans, pots, etc.

what flour did you use?

"Admin" Pervomaisk Kharkiv region

I will bake the old fashioned way, in cans of tomato paste

Gorgeous oven in metal mugs.

They are of different diameters, the diameter / height proportions are ideal, like a specialist for classic Easter cakes, inexpensive (you just need to find where it is inexpensive), - I once learned about this from Tanya Rama, - I bought it and I'm very glad. I have a diameter of 7, 9 and 12 cm.
My production in India.

Zest! Happy Easter! Thank you very much for the recipe for such deliciousness! : nyam: I did it for the first time. Not everything worked out smoothly, and they did not rise much. But this did not affect the taste. Everyone loved it! Unfortunately, there is no photo - I didn't have time. I will still be sure to bake!

The Easter holiday continues, for me it has not been without cakes from Myasoedovskaya for several years, this is already love.
Thanks to Zest!

We want to bake for Sunday! Yeast is only in the freezer. Maybe someone knows if it is worth baking with frozen yeast ??? Yesterday they baked khachapuri, the dough rose perfectly! But where is khachapuri, and where is Easter cakes.

I baked with yeast from the freezer. And it's not the first year. The result is wonderful!

Maybe someone knows if it is worth baking with frozen yeast ???

All my life I bake ONLY on frozen yeast. Everything is super !!

[echeva]

echeva, and frozen yeast will not be weaker than freshly bought?

No. I put on the recipe even though I just bought, even frozen - the result is the same.
I buy 2-3 hundred-gram packs at once, I divide each into 20 parts - that is, 5 grams each. I wrap each piece in plastic wrap, put it in a bag or container and into the freezer. Then I take out as much as I need. if the recipe is 10 g, then two pieces and so on.
I don’t like dry yeast, pressed without a freezer can get moldy, and so - I always have yeast.

first try freezing and baking a simple bun muffin yourself so you don't translate expensive foods.

Everyone has different freezers and different yeast. If you find yourself among the losers in the frozen yeast experiment, it will be a shame. Make your own low-cost baked goods first and make sure that your own yeast freeze is perfect.

first try freezing and baking a simple bun for yourself so you don't translate expensive foods

As I wrote above, the khachapur dough turned out great !!!

I don’t know what kind of khachapur dough you have. If it is rich, then we can assume that your yeast tolerates freezing well. And if it is fresh, that is, lightweight, then it is more difficult to predict for cake. All the same, it seems to me that it is necessary to check it on baked goods, where there is butter and sugar.

Without changing the tradition, for the 4th year in a row I have been baking Myasoedovsky. I thought I wouldn't be able to cook this year. But, hurray! Everything worked out and I with Easter cakes. I baked two batches on Friday and Saturday.

it seems to me that it is necessary to check it on baking, where there is butter and sugar.

I have the same "betrayal" with the test. In general, I will not risk it! Thank you for participating!

Well, my frozen ones work fine on the basic mode for regular bread in HP. In French, a long climb is already lower than in normal ones. I definitely won't put my yeast on the cake, its quality drops after my freezer.
I meet a lot of positive reviews about yeast freezing. But I was not one of these lucky ones.

Thank you all for your messages and opinions !!!

[Masinen]

I specially left two Easter cakes to see what would happen to them. With white glaze - this is cake from Masinen - Dream with gelatinous glaze, with yellow glaze - this is Myasoedovsky with purchased glaze from Dr. Otter.These two Easter cakes just conquered me !!!! both are awesomely tasty and, in principle, not very messy in cooking!

Exactly one week has passed since baking. We cut it. Both never crumble!


The gelatinous glaze also does not crumble, it keeps well on the kulich

From dr. The otter, in principle, did not crumble, but broke into large pieces, some of which fell off

But for the sake of justice, I must say that the first two days she behaved perfectly - she did not stick, did not crumble. And only then it dried into a hard crust and then began to break when cutting. That is, if you plan to bake just a few cakes on the eve of Easter and eat them immediately for Easter, maximum - every other day, then this glaze is perfect! Sold in bags ready-made, you just need to heat I didn't really like pink in color, but white and pale yellow look very beautiful!

After biting, the gelatinous did not crumble

According to the results of testing, gelatinous wins by a wide margin!
Excellent glaze! It prepares quite quickly, quickly stops sticking, does not crumble when cutting the cake, it keeps well!
Next year I will cook these two recipes for cakes with gelatinous icing!

[lana light]

lana light, but my sugar does not dissolve. If you cook longer, then it crystallizes on the walls, and the grains remain, the sugar is fine



And why ask, I bought another yeast

These two Easter cakes just conquered me !!!!

that's why we don't have a rating for Easter cakes?
Thank you very much for your feedback !!!
And then there are a lot of recipes, everyone has their own fans, but you always want to try "something else", but what to choose ...

And why ask, I bought another yeast

And really, why?
Well, here is mine, after 8 days,

I will not say that, as fresh, but not dry and absolutely not crumble. And the taste is on the level. That is, two weeks just at room temperature in a bag is easy. I don't use the glaze deliberately (sometimes I want a pastry with a egg, cheese or even lean boiled pork ..).
By the way, this time, baked two recipes, besides Myasoedovsky, also "Zavarnaya" from Svetta (https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=383627.0) - highly recommend!

[ledi]

Lana's light, but my sugar doesn't dissolve. If you cook longer, then it crystallizes on the walls, but the grains remain, the sugar is fine

ledi, Vera, it was so with me, try it with powder: heaven and earth!