Kulich with Myasoedovskaya in the oven (master class)

[Natalia]

Natalia, I did last year and the year before last on Dr. Otter's gelatin, there was no smell or taste of gelatin. Freeze quickly, did not stick. Nice glaze.

[notka_notka]

notka_notka, Natalia, I haven't done it yet, but here's the recipe:

Easter cake "Dream" + Gelatin Glaze (Masinen)


There are probably discussions there.

[notka_notka]

notka_notka, I did one that year

1 teaspoon of gelatin + 6 hours of water and left them to swell for 15 minutes. At the same time, I added 4 tablespoons of water to 1 cup of sugar (finely ground, or better to grind into powder) and dissolve in a sipopchik into a stewpan on fire. Then she poured the swollen gelatin into the hot syrup, stirred it and beat it for 4 minutes with a hand mixer into a thick mass. A very successful glaze, and you can apply a lot of it. It does not smell, there are no foreign tastes, they catch quickly, you need to work without hesitation, you can put the pan in a cup of hot water so that it does not cool down so quickly. Dries up in 1.5 hours

.... well, I'm sitting there kneading the dough. Half in HP, half in a mixer. According to my observations, HP has long since rolled it into a kolobok and chases it, but my Mulka, dejectedly, is winding something like a kolobok on a hook. ... With the dough, I also had adventures: I put it at 22 o'clock in an 8 liter casserole, by 2 o'clock in the morning she grew up to me and I didn't want to and rested on a linen towel. Kneading at 4 in the morning did not appeal to me, so I rocked the casserole a couple of times and carried it to the bedroom, it is cooler there. She got up at 7, the dough rose, but did not grow to the previous level of 3-4 cm. It smelled like wine or cheap port wine (sort of like it should be), but whether it started to fall, or was still growing or fell and grew up again, it was not clear to me, and after some medication near the casserole it was decided to add flour. I divided it into 2 parts and put half into Panasik on the dumplings mode and drove 2 cycles (although the bun was still on the first one), but I watch everything they drive 2 times, here I am. And the other half was shoved into the moulinex. So he rolled the dough on a hook for a long time, for about 15 minutes. Then I took pity on him and transferred the whole thing to xn. I added flour in general, well, gr 70, no more (I bake on snow-white (leftovers) and makfe, and it seems to me that I added it in vain, because at the end of the batch, frank koloboks turned out to be straightforward ...) now I will domutuz his hp and leave it for proofing ... terribly interesting what will come out

Girls! I put the dough in a cool place and do not look at it at night. Today I stood on the loggia for 8.5 hours. There were no signs of falling off. But it rose to the top of the pan 8 litas. Already in the forms it fits.

And yes, HP is better and copes with me. And the Boshik kneads from the walls and separates, but there is no kolobok. And that is so sorry for the mixer, it does not knead for more than 15 minutes, I turn it off.



Now the dough is at 20 degrees. Almost a full pot in 1 hour 40 minutes. Yeast put 50 grams



Mysterious dough! Two pots side by side, on one bedside table. The same amount of dough by weight. I go in, and in one dough I settled on two fingers. I will not touch. It took 2 hours 40 minutes in total. What is wrong with her? did not touch the film, the film is clean



An hour later, she sat down in the second pan. A total of 3.5 hours passed. Temperature 20 degrees. Is it really a lot?
I'm writing my observations here. since the diary will be forgotten in a year, I'll come back later.



And I also want to say about the lumps. I mix everything with a mixer. No lumps ... My little ones from the night dough. Weight 140 grams

Good afternoon everyone, what to make the dough did everything according to the recipe went well, but when proofed, the top breaks. add flour?

Already in the molds when proofing? Possibly badly rolled into a ball when laying the dough. One top of my head has come apart today.Poorly stretched the dough

wanted to ask about the glaze on gelatin. Who did she not stick at all? And is there a smell and taste of gelatin?

Natasha, does not stick at all and does not fall off in pieces when cutting, excellent glaze! I made it with mashmelow, according to the recipe from the Dream cake. Best done with powdered sugar, not sugar. Water with sugar is heated not to boiling, but until sugar dissolves. It is not recommended to put gelatin in boiling water, you need a temperature up to 60 * C. There was no smell and taste, I took ordinary gelatin, not fast dissolution.

Girls, if someone has not yet put a dough, I will insert a few words about the famous lumps
I realized that my lumps will definitely form at the moment of combining the milk-yeast mixture and flour - there is a lot of flour for this volume of liquid and I can't knead it evenly, some of the flour is seized in lumps. For several years now I have been doing this - I combine proteins and yolks-sugar, pour in milk-yeast and only then begin to stir in flour. And when the flour has already intervened, I bring in the butter too.



By the way, for how many years I baked with lumps, until I came up with a way out, they were never felt in ready-made cakes, as many here wrote. But Easter cakes are already nervous, and then these lumps are calmer without them

Them, what are they delicious cakes these Izyunimkiny Author, I take off my hat !!!
It's soooooooooooooooooooooooooooooooooooooooooh! having kitchen assistants is, in fact, a simple and uncomfortable business. The children scammed one, they ask for more, I don’t give it - I hope I tried it too - it's just space !! @ The crumb is fragrant, moderately moist, does not crumble, airy and soft .... mmmmmm ... but, having time, I will bake now ALWAYS ONLY IT !!!! I whipped up a butter cake from Elena Bo in HP (at the same time, we will compare)

[Dasha]

Dasha, buttery is also delicious! Considering not at all confused

It's always nice when kids eat our creations

Already in the molds when proofing? Possibly badly rolled into a ball when laying the dough. One top of my head has come apart today. I pulled the dough badly: girl_manikur: NO, when I mixed in the remaining flour and the dough was proofed.
[/ qNONEuote



I added 0.5 kg of flour, mixed everything in and put it on the proofer, when the top was torn.

I have been baking this cake for many years, but always on Odessa yeast - they disappeared, then on Kryvyi Rih (reduced by 10 grams according to the recipe) - disappeared, today I ran around everything .. there are only Lviv ones. bought .. Who faced? How much should their number be reduced in comparison with the recipe? p. from. do not tell me, but I see the yeast has all become somehow thermonuclear in comparison with how it was 9 years ago. 60 grams is really a lot already :(

I have opal on 35 grams of yeast dough for 4 hours. For a full serving. She stood in the oven with the light on. The temperature was no higher than 33 degrees.

Good morning!
This year I also muddied myasoyedovsky))
Yesterday I put the dough, in 2 hours it grew very much, about 2 times, I kneaded it and put it back in the oven for the night. 2 hours stood with the light on. Then she turned off the light
And in the morning such a surprise happened

Yeast is some kind of vigorous. It smells delicious, bun. No alcoholic smell ... The dough has clearly grown to its peak and began to fall off (about 1-2 cm trace on the pan). But did not fall to the end .. to the original form
I also beat the eggs together, did not bother separating.

Now HP kneads ... a full portion at once. Therefore, I drive on dumplings already 4 times

p. from. do not tell me, but I see the yeast has all become somehow thermonuclear in comparison with how it was 9 years ago.

I completely agree
I also baked something new.
It says "German quality". But what kind of company I do not know. The first time I saw such in our Republic of Belarus
like these ones

[Gerda1]

I have been baking this cake for many years, but always on Odessa yeast - they disappeared, then on Kryvyi Rih (reduced by 10 grams according to the recipe) - disappeared, today I ran around everything .. there are only Lviv ones. bought .. Who faced? How much should their number be reduced in comparison with the recipe? p. from.do not tell me, but I see the yeast has all become somehow thermonuclear in comparison with how it was 9 years ago. 60 grams is really a lot already :(

i put 50 grams
Today is the fourth batch. The first time it came up normally in molds without an oven. All three kneads were stupid, the dough did not fit in the molds. Only when baking it fits and tears it.
This cake is so mysterious!
Today the dough spent 8 hours in the refrigerator, then 2 hours in the kitchen and was not going to fall off. Kneaded. Maybe that's why it came up well in shape, did not outplay



Gerda1, yes, sadness happened!
And something is wrong with the yeast, not only I have a suspicion

Yesterday at about 12 am I put the dough double the norm. Ordinary baking Voronezh yeast in a large kilogram pack. She did not reduce anything, she took 120 grams per 700 ml of milk. Opara behaved very decently, by 8.30 it was 2 cm opal. So fragrant, magnificent !!! I added a second kg of flour and started kneading. No matter how it seemed to me that the dough was liquid, I did not succumb to temptation and did not add flour any more. Kneading part in hp, part in Kenwood, part with hands. Then she changed places. Gingerbread man in xn was the most ideal one. I baked the first batch from a cold oven at 140 degrees top / bottom / convection for 25 minutes, then added to 160 and another 25 minutes. The first 25 minutes I periodically opened it very quickly and pissed water on the walls of the oven.

[IZYUMENKA,]

I baked these cakes that year and this. Well, I really like the result! Baked a half portion with Lux yeast (20g). Dough rose in 5 hours on the table in the kitchen. Kneading the dough in HP. The Easter cakes came out excellent, high, the domes are round and smooth. BUT - I still did not understand the meaning of SUCH order of mixing the ingredients in the dough! For some reason, Zest insists on it very much ... But, remembering my last year's torment with the notorious LUMPS, whipping, through rubbing ..., and this time I mixed ALL the liquid ingredients first, and then poured flour into them. Everything is very fast, smooth and beautiful, and without a hint of lumps! And these Easter cakes tasted better than last year, and they look more beautiful. And yet, in the depths of my soul, doubt gnaws ... well, why ... why ... is it recommended that SUCH order of bookmarking ...? And after all, almost everyone suffers, but following the letter of the recipe, with enviable stubbornness they continue this war with the LUMPS from year to year! ? When, it would seem - everything is so simple - to change the order ... Huh? Or why do not I understand, which is already clear to EVERYONE ....? But in general - Zest, thanks for the wonderful recipe!

I specially registered to thank you and take off my hat.
Yesterday, so ready: everything was bought and weighed, deliberately delayed until late in order to put dough on the night.
Since last year, I have not found my notes for this recipe, alas.
I do it according to the recipe and I understand that it was somehow not so last year (2018).
Right! Last year I did it for the first time and reread ALL the comments as much as 2 weeks before Easter. And I took these comments into account.
Yesterday: the dough grabbed in lumps, rubbed it through a sieve until it rubbed off my fingers. The kitchen is all vyzdazdanny, I'm in a dough and a dough.
IZYUMENKA,
IT IS NECESSARY TO RULE THE SOURCE IN THE ORDER OF BOOKLING THE PREPARED INGREDIENTS !!!
Today I had to go for groceries ... The groceries were spoiled and diligence and time wasted. Eh ...

[Irina]

Irina, about the lumps written rewritten! They diverge in the test, no need to pay attention to them. If you read the topic, they talked about it repeatedly.
There was no need to throw anything away.
And Zest exhibited its own original recipe. This is her work. Everyone has the right to follow or not

She's not on the forum for a long time ...
And how many people send thanks

[IZYUMENKA,]

IZYUMENKA,
IT IS NECESSARY TO RULE THE SOURCE IN THE ORDER OF BOOKLING THE PREPARED INGREDIENTS !!!
Today I had to go for groceries ... The groceries were spoiled and diligence and time wasted. Eh ...

For 9 years I have been baking strictly according to the Raisin recipe. Used to be a bread maker and a mixer. This year with a Bosch combine, not a single lump. The only yeast I put 50.
p. from.a combine, of course, a thing, ideally it kneads the dough. the mixer did not work that way before.

[Irina]

Irina, about the lumps written rewritten! They diverge in the test, no need to pay attention to them. If you read the topic, they talked about it repeatedly.
There was no need to throw anything away.
And Zest exhibited its own author's recipe. This is her work. Everyone has the right to follow or not

She's not on the forum for a long time ...
And how many people send thanks

No, no, I didn't throw it away)) Just what could be done in half an hour with everything prepared, it took a lot of time. A pile of dirty dishes (the strainer had to be adjusted to size), a dirty kitchen and me. This dough was not dripping from my nose. What did not break through a sieve, squeezed out and threw into a saucepan. Then the mixer worked with this. Then again I with a sieve, holding a saucepan between my knees.
To be clear, it's like pea porridge. Where will they go? Today, when kneading, I got one such round. No, I can't risk that. Easter once a year.
But further ... the dough bubbled up, rose only 2 times and smacked with a mash. We will work with what we have. Kneaded, even vanillin was greedy. And what for? It won't rise anyway. Frustrated and tired, she went to the store. And the proofing dough continued to live and rise. )) I mixed in both vanillin and raisins; and rose again)). Easter cakes are no longer even on a barrel, but on their legs))
The new dough was sealed on a liquid base, and then flour. Simple, easy and fast.

For 9 years I have been baking strictly according to the Raisin recipe. Used to be a bread maker and mixer. This year with a Bosch combine, not a single lump. The only yeast I put 50.
p. from. a combine, of course, a thing, ideally it kneads the dough. the mixer did not work that way before.

I have trouble with kitchen gadgets)) I have to do it with my hands. But fun

Hello everyone! Once again I bake Easter cake according to this recipe. Dough was made according to the principle "wet to wet, then to dry". There are a couple of lumps, but not critical, of course. Last year I made not Easter cakes from this dough, but a wreath. Roll it into layers was awful, of course. I had to mix in a little flour ... but everything worked out!
This year I will not experiment much. Just try it with dried cherries and cranberries.

P.s. I did it earlier with dry yeast and pressed. I like the latter more. I just rubbed them with sugar and poured milk. I waited for a nice foam cap. Then she poured everything into it - yolks, butter, proteins crushed with sugar. Then it was all a little bit into flour and kneaded, kneaded, kneaded ...

[notka_notka]

notka_notka, you've got gorgeous Easter cakes!

Where did the Zest disappear, who knows?

Girls, this is magic. The aroma was in the kitchen, even if you eat it with a spoon. Delicious Easter cake. Many thanks to the author and everyone in the forum thread. Girls, help to find out some points that are not clear to me. The dough dropped 2 cm at four o'clock in the morning after 6 o'clock proofing. I made a batch. Is this correct or was it necessary to focus on the fermentation time of 8-9 hours? Or let it drop below? Filled in forms for 1/3 of the dome was not high. Do I need to add more dough or I didn't knead the dough? The wine smell was strong in the dough. There is a smell of either wine or yeast in the kulich. Viinnvy will evaporate, but the yeast is not sure. Yeast used raw recipe 60 grams. I want to repeat the baking at the weekend, taking into account the clarified issues.

Hell this year "with adventures". I bought such yeast that after 2 hours the dough came up and fell off ... She did not wait for a second rise, kneaded the dough, but decided to let it rise not 2, but 3 times - after kneading, after mixing raisins and in molds.
I did so, tomorrow it will be clear what happened.))
By the way, I really liked the silicone cake molds from Horse. In them, the sides are baked better than in the metal Regent's one, in it they are completely light. And they jumped out without the slightest effort. I did not lubricate the silicone with anything, I laid the metal with a non-stick cloth.
In the photo, not the whole game, 3 out of 5, there is another 1 in the horse and in a small paper one.
I baked from a cold oven at 160C without steam and without convection for about 50 minutes, pulled out a small form after 40, checked it with a toothpick.
The total time from the start of the kneading to the stopping of the oven was almost 11 hours.
Added a cut. Delicious, baked, does not crumble at all (it is necessary to cut with a knife only normal for bread, otherwise it crumples).
The experiment will be considered quite successful.))

[ledi]

The dough stood for seven hours and I didn't wait any longer. I, too, do not understand how it should be when it settles? 1 cm or to its original state ?!

ledi, bad photos are not preserved Izumkins. Her dough grew to the very top of the pan, was imprinted on the film and fell by about 2.5 cm. Quote "Here you can see how much the dough has fallen from the edge of the container. , you can safely knead the dough. But you shouldn't "lower" even more, there is already a certain risk. "




Casserole 7 l



I take yeast Krivoy Rog 50g. I do not like Lvov ones for Easter cakes.
Lumps in 2017 were for the first time in 6 years, in 2018 and this year I took 400g of milk, melted 4.5%, there were no lumps, although I still wanted to add milk. But I have dry flour. "Makfa" Ukrainian. I buy it in November and keep it on the top shelf.



The dough, a little thicker than for pancakes, I knead in Kenwood at 1 speed, or a little more, by 20 minutes a drop-bun appears instantly, once the dough has moved away from the walls, after the mesh for another 10 minutes. The dough does not stick to my hands at all, I fold it envelope, roll it into a ball, proof in the oven with a light bulb and start baking when the dough has reached the top of the mold.



This is a photo of Zest from the master class.



Here's a dough before being sent to the oven

Goodnight! It’s strange how many times I did it according to this recipe, but I’m reading about some lumps and rubbing it through the sit-rubbing too strange for the first time. The first time about 5 years ago I interfered with my hands, now I have no problems at all. Today, for the first time, the dough was piled out of the pan, it was lucky that 1 spoon in total. The dough dropped by 3 cm. I filled it by 1/3, after an hour it doubled, in the oven it still rose (increased by 3-4 times). Everything is correct at first, a strong wine smell, freshly baked with the smell of yeast, and after a few hours the aroma is gorgeous (all pungent odors disappear). A total of 4 pieces of Abaldenny Easter cakes !!!

Girls, happy holiday !!!

I have a problem this year. The cake is tasty, fragrant, but crumbles ... What could be the problem?

As promised, I'm writing a taste report! Baked on Wednesday, eat today, Sunday. Awesome, fragrant, tasty Easter cakes. Slightly fibrous, not dry at all, does not crumble.

The only caveat that only I noticed was that I had to hold it in the oven for a little more, bake it a little more, although everyone else who tried it said that everything was fine.

The photo is not attached, unfortunately, most likely too "heavy".

Julia, is it very perforated? If it is strong, then the dough in the forms has passed.



Christ is Risen! Happy holiday everyone! 🔗

Julia, is it very perforated? If it is strong, then the dough in the forms has passed.



Christ is Risen! Happy holiday everyone! 🔗

No. Usual. Juicy. Tasty. Fragrant. But crumbly. Maybe the flour let down ((the farm took

And for some reason I am afraid to take our flour for Easter cakes, I always reinsure myself and buy Finnish Nordic, yes, it is more expensive, but the quality is the same all the years. And protein is 13g per 100g.

And with our flour of any brand, it happens that one batch is of good quality, and the other is already worse.

No. Usual. Juicy. Tasty. Fragrant. But crumbly. Maybe the flour let down ((the farm took

This year I baked on ATB flour, in a white and blue pack

This year I baked on ATB flour, in a white and blue pack

Today I tried a new recipe but with a temperature probe. My cakes were baked 250 g for about 25 minutes in total. Soft and ugly. I checked it with a temperature probe. But last time I baked without him for about 40 minutes. Apparently, overexposed, dried out as it were.Now you need to re-check the recipe with the probe

Raisin, dear, I bring you a huge thank you Pekla is your magic Easter cake, everything turned out just fine! ... Everyone liked it very much, to such an extent that before the weekend they will come to start it again, because they asked to perform an encore!
Hell with adventures. I was in a hurry and put almost all the flour to the dough, respectively, the dough came out thick and kneaded very tightly. But I decided that nothing would spoil Izyumkin cake! She did not panic and sent the dough to the oven to ripen. The only thing was that I constantly substituted mugs with boiling water to help the steep dough ripen faster. After 8 hours, I added the last 2 to a perfectly ripe oprah! Art. l. flour and then everything is according to plan.
I kneaded with my hands. Lumps can appear if kneaded incorrectly! It is not necessary to create air pockets in the dough, in which unmixed flour is pressed into lumps.
In general, I am happy that I saw this recipe! , it always works! Raisin, thank you very much for your culinary research and a detailed description of the process

Today I tried a new recipe but with a temperature probe. My cakes were baked 250 g for about 25 minutes in total. Soft and ugly. I checked it with a temperature probe. But last time I baked without him for about 40 minutes. Apparently, overexposed, dried out as it were. Now you need to re-check the recipe with the probe

Julia, but I didn’t think about it. What temperature should it be?
In general, I have a sadness. One batch warmed up the bottom of the paper cakes. As I have guessed one to check. I was very upset, took off the forms and cleaned them. And there were pascs to order Now I will know that in paper ones the bottom burns harder

I read a lot about the importance of quality oil, preferably with a fat content of 82%. The last time the butter ran out, I was reluctant to go to the store, I kneaded Dream cake on margarine. So, I didn't feel the difference at all! And fit well and taste great!
Next time I'll have to try Myasoedovsky, too, to play with margarine.
About flour. Last year I took MacFoo 10.3 squirrels and Landowner Krupnov 13 squirrels. With 13, the dough was more elastic, it was kneaded better and a little less sticky, but I did not see a difference in the finished cakes themselves

[lana light]

Last year I took McFu 10.3 squirrels and Landowner Krupnov 13 squirrels. With 13, the dough was more elastic, it was kneaded better and a little less sticky, but I did not see a difference in the finished cakes themselves

lana light, and my dough and Myasoedovsky and Pokhlebkinsky and Slobozhansky does not stick at all.

[protein 13.2g]

MacFoo 10.3 protein and Landowner Krupnov 13 protein

it so happened that we also muddied the dough with 2 types of flour. Of course with Robin Hood flour with protein 13.2g... the structure of the finished product was very good, fibrous, porous, etc., with other flour, where protein was 11,7gr... the structure was "cupcake-like"but also normal!
Total conclusion: you can do this and that!
Of course, for those who are whimsical or looking for perfection, you need to take flour with high protein (protein) !!!
Thank you! Until Next Easter !!!!

And I thank you for the recipe! Baked from 500 grams of flour, we got two wonderful Easter cakes.

Finally I was able to deal with the photos! )))
Thanks a lot for the recipe again! The last cake was eaten exactly 2 weeks after baking. It was absolutely not stale, just as tasty and juicy! Thanks to Raisin and everyone who helped with advice!

[svetkakonfetka]

The last cake was eaten exactly 2 weeks after baking. It was absolutely not stale, just as tasty and juicy!

svetkakonfetkahow did you store it?

[Topic separated:]

Evgenia, just in a tied bag.

Topic separated: Is it possible to replace butter with ghee in Easter cakes?

Good afternoon, hostesses, I need help, I decided to do a rehearsal, test the yeast and flour, everyone writes that the dough at the beginning of the kneading is liquid, and it is taken from me immediately in a bun when I just add the second part of the flour.Flour was taken by bogumila, kievmlin, makfu, nordic - the result is the same, without kneading the bun. I don’t store flour at home, straight from supermarkets, it couldn’t dry out in a couple of days, I do it strictly according to the recipe from the first page, I kneaded it with my hands and a bread maker, maybe I should put less flour?

Good afternoon, hostesses, I need help, I decided to do a rehearsal, test the yeast and flour, everyone writes that the dough at the beginning of the kneading is liquid, and it is taken from me immediately in a bun when I just add the second part of the flour. Bogumila, kievmlin, makfu, nordic took flour - the result is the same
Gingerbread man sticks to your hands?
And I have, on the contrary, liquid!
Girls, what if some of the flour is replaced with semolina? Has anyone tried this? How many grams should I put?

Good afternoon, hostess girls! I have been baking this recipe for 3 years. The cake is very tasty and aromatic. This year they gave me "Dry Spirits" for Easter cake. Contains: cardamom, nutmeg, vanilla sugar, cinnamon, orange peel. At what stage should they be added? Please advise! I am inclined to add at the stage of kneading the dough, when the dough is already ripe. And how many? Also a question ... A teaspoon is too much, probably ...

[ledi]

ledi, Vera, did not stick to my hands at all, the dough is thick, you can easily roll the sausage as soon as you add flour without kneading

I don't like dry perfume, but I put the zest in butter or in yolks, I read somewhere that the aroma is better preserved in fat, since then like this.
I do not put the flour all at once, but gradually, focusing on the description of the kolobok in the recipe. The flour is different, sometimes you have to report it, but everything is by eye, probably 30-50 grams
Bogumil, kievmlin - sounds like music, there must be very good flour. They don't sell this one.

I don't like dry perfume, but I put the zest in butter or in yolks, I read somewhere that the aroma is better preserved in fat, since then like this.
I do not put the flour all at once, but gradually, focusing on the description of the kolobok in the recipe. The flour is different, sometimes you have to report it, but everything is by eye, probably 30-50 grams
Bogumil, kievmlin - sounds like music, there must be very good flour. They don't sell this one.

Thank you!

This year they gave me "Dry Spirits" for Easter cake. Contains: cardamom, nutmeg, vanilla sugar, cinnamon, orange peel. At what stage should they be added?

Jeanne, good time of the day, I put such a mixture of aromas in gingerbread, I don't know how cinnamon is suitable for cakes.




All the same, the meat-eating cake is beyond competition, I would like to highlight another recipe for custard from Sveta, I will bake these two recipes, custard from Sveta must be kneaded for a long time, otherwise they will crumble.