Kulich with Myasoedovskaya in the oven (master class)

Girls, I agree with you, and it seems to me that the dough was thin, I already added a little flour (I took MacFoo), apparently added a little, although I did everything exactly in proportion. Why is it so, yeast, Kharkov, normal, not thermonuclear, the dough stood for exactly 9, 30 hours, came up normally, the second time came up for 2 hours, and in the forms for proofing for 3 hours (not a lot ??), I could not resist and now I tried,, the dough is tender, not baked, sweet and juicy, some kind of lace, or something, not heavy. In general, the recipe is super)))).

[Zest]

Zest
Take credit and a huge THANK YOU

[Andreevna]

Andreevna, what a beauty !!! Is that so much from one serving? I got 4 pasques (620-660 grams each), although the roof is not so convex and beautiful. Perhaps more flour could have been added.

I made the whole window sill with Easter cakes, as if for sale
Insidious paper molds behave like baking paper, or just I was so lucky ... I was already going to apply the icing, it seemed to me that the sides of the Easter cakes were too soft, and the top was covered with foil from the middle of the baking, and I checked the readiness with a stick, tore off a piece of paper form, and there the sides are sticky, damp, and the middle is normal. I had to unwind and bake everything. In short, I'm tired, I have no strength, all hope that tomorrow the taste of Easter cakes will justify my efforts. Photos will be later.

Sena, I also baked in paper forms for the first time and I have the same feelings. I checked it with a stick, dry, baked for 50 minutes, I was afraid that they would burn. And when I began to prepare for the glaze, the sides seemed soft, but I left everything as it is - I'll find out tomorrow. Girls who baked in paper forms, what are your impressions?

[Daisy]

Daisy I didn't bake in paper ones, but the problem is the same. I cut one, everything is fine inside!

[Sena]

Is that so much from one serving?

These are two portions of 1 kg each, + two more small and one more were eaten without decorations yesterday
Sena
Glaze according to this recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=44565.0
Hairpin
How did you guess? And I'm to blame for this, you are a girl. As I saw there your Easter cake with this icing ... well, you know, the other didn't interest me anymore. Moreover, today I received 10 homemade eggs as a gift, I probably would not risk with store eggs, although ... beauty saves the world.

I bake in paper forms. Up to 98-99 degrees at the bottom. It feels good...

I didn't fit all the dough into the molds, so I made 2 cups from baking paper. In those places where the paper was in 2 layers, the barrels are also light. And so baked, baked for 30 minutes. The diameter of the can is half a liter, and the height is about a liter. You can see it on the far cake.

[Hairpin]

Hairpin, but how is 98-99 at the bottom? I don't have a thermometer, but I have a thermometer, maybe it could have been put under the cake?

I baked in paper forms, I could not resist, all the same one was credited today. The sides turned out to be very tasty, with a baked crust

[Hairpin]

Hairpin, but how is 98-99 at the bottom? I don't have a thermometer, but I have a thermometer, maybe it could have been put under the cake?

I have it electronic, like ... awl !!! I pierced the cakes (I generally pierce everything) and when the temperature is 98-99, it means a little more and it will start to burn.

Zest, thanks !!! Easter cakes for proofing before baking, super dough! Tomorrow we'll check out the taste, but I enjoyed working with the dough, all wet. I will load it into the oven and into the shower. I kneaded the dough completely with my hands, I had to add a little flour and add vegetable oils, otherwise I did not want to lag behind. And the raisins on the last run intervened very easily. Thanks again !!!

it turned out very tasty and nice inside

thanks for the recipe

[Zest,]

Zest, Pretty! thank you, this recipe is good! - baked yesterday - well, such a flavor

[Zest]

And here are my Easter cakes. So far without a cut.
Zest huge thanks and thank you all for the valuable advice.
Much has come in handy from the experience of "pioneers".

Oh, and we love girls to show off
Here are my braggart for Izumkin recipe

THANKS again, Zest

Happy Easter to all hostesses, Christ is risen. I join the chorus of grateful admirers of Izyumkin Kulich. Finally tasted. All the experiences were worth this delicious cake. It's baked well, the dough is a fairy tale. I am glad of myself. Thanks again.

Happy Holidays everyone! Christ is Risen !
I got such cakes.
These are just from the oven:

and these are already decorated:

We will try later, but I have no doubt that the results are amazingly tasty!
Zest, thanks a lot for the recipe !!

[Girls, Chrostos is Risen!]

Girls, Chrostos is Risen! All with a prznik!

The Easter cakes turned out to be gorgeous despite the five-fold raising of the dough in almost 6 hours. The recipe didn't kill turned out to be fusion yeast!
Have risen more than three times, delicious, fragrant!
Zest, thank you very much!!!

[Risen to the Truth !!]

Risen to the Truth !! Happy Holidays !!

I want to say: according to tradition, they bake and eat Easter cakes, treat them to all acquaintances starting from Easter and throughout the next week. So, who did not have time to bake a cake - you still have a whole week ahead

[Happy Holidays everyone!]

Happy Holidays everyone!

Easter cakes with dry yeast turned out to be denser and sweeter, on the living the structure is airy, and they are practically not sweet, I am in shock. Has the fermented dough really eaten all the sugar? I used leaps and bounds to make a lot of small ones, to take away, now I don't even know if it is worth treating someone with them. After last year's Easter cakes, all the acquaintances are looking forward to new ones. Still awesomely smelling homemade vanilla sugar is not heard at all in the finished product, now you will have to put a cinnamon stick or vanilla next to each bag of Easter cake in order to somehow flavor them. But I am stubborn, for the memorial week I will still use this recipe again, only with dry yeast, in my case it turned out the best, the enemy of the good.

[Happy Easter! Christ is risen!]

Happy Easter! Christ is risen!
Zest , voted "For" Kulich s Myasoedovskaya! I will do it, because I needed a light cake. This recipe is very suitable for me, like all yours, by the way! Thank you !

[Risen to the Truth !!]

Risen to the Truth !! Happy Holidays !!

I want to say: according to tradition, they bake and eat Easter cakes, treat them to all acquaintances starting from Easter and the entire following week. So, who did not have time to bake the cake - you still have a whole week ahead

Happy Holidays everyone !!!
I just want to try baking with live yeast this week. I didn't succeed very well on dry, although the guests liked it. I also dried them up to a pile in the oven. Anyway, many thanks to Zest!

Christ is Risen, dear forum users! For more than a year I have been reading the materials of the forum, but only after baking "Myasoedovskiy Kulich from Iziuminka" I wanted to speak. This cake is something incomparable. For 10 years I have been baking cakes according to another wonderful recipe and thought that it was impossible to surpass it ... Now I have to bake cakes according to two recipes for Easter. True, the Raisin recipe brought in a little gag. Replaced part of the word. butter (20%) with lard, added a bit of lemon zest and a drop of rum essence to the raisins with candied fruits, I had to add 70 grams of flour as well. During the fermentation of the dough, the smell was rum (what is the sugar being driven from nowadays?). With the dough, the problems were completely different - it did not grow. Yeast "Lviv", usual. Foamed, but increased by 1.5-2 times, no more than 4-4.5 hours. I had to add some yeast, diluted in milk and flavored with flour. She added it to her dough, without carefully intervening, so as not to completely besiege it. There were also lumps of unknown origin. The dough was finally kneaded with a hand mixer (only 250 W, however, I made a half portion) for 25-30 minutes. It turned out very well. Baked in paper forms, accidentally found on the market at the last moment. I was always happy with the oven, but this time, when baking cakes, I lost my bearings - either increase the heat, or decrease it, and how much to bake.Looks like a little overexposed. In general, they were somehow baked, but I didn't even have the strength to decorate these cakes. And today I decided not to postpone and try the cake without glaze. I didn't expect such a result. Aroma, taste, consistency - everything is unusual, unexpected. I want to try again and again. So now this recipe is unambiguous for me. But it is not for those who decided to bake a cake at the last moment. I just recently remembered that my grandmother, when she baked her cakes, also made dough for the night. But then I was too young to remember the whole process. I can’t restore her recipe. But Myasoedovsky is a worthy replacement. Many thanks to Izuminka for her work and the pleasure that I received from both work and the result.

Happy Holidays everyone! Yesterday I baked Easter cake according to this recipe. I chose it because of its characteristics - sweet, heavy, etc. The dough in the end I got not the same as usual, that is, sticky. But I decided not to add flour. Everything was baked perfectly. But the result was upsetting - the cakes were dry, with crumbling dough. Can someone tell me what was done wrong. The yeast was alive. True dough, like crazy, after 4 hours and rose and settled. Made in 2/3 servings. All turned out beautiful, but not very sweet and the dough is not stringy, fibrous ... I want to try again, but I don't understand where the dog rummaged ...

[Wanda]

Wanda

I don’t know ... it also happens that a familiar recipe doesn’t work.
Everything, "Tsar" on Inter began, left to watch

All with a bright holiday EASTER!
Dear Zest! Thank you so much for the delicious recipe !!

Foamed, but increased by 1.5-2 times, no more than 4-4.5 hours. I had to add some yeast, diluted in milk and flavored with flour. She added it to her dough, without carefully intervening, so as not to completely besiege it. There were also lumps of unknown origin.

The situation was similar. Only yeast Kryvyi Rih + lux (also thermonuclear). At the expense of lumps - this is flour with yeast that is not dispersed in the liquid. Maybe such a sequence is good for kneading in a technique, but I think that next time I will first combine all the liquids, and then I will knead it all with flour.
I put the dough, I figured that at 26 ° C, 9 o'clock would end at 7 in the morning. The heating and lights were turned off at night. I woke up from the screams of the UPS, decided to look into the dough ... And there ... (she wandered for 4 hours) judging by the walls of the pan, it increased 2 times, well, maybe 2.5 times and has already gone down.
I touched it with my finger and tasted ... such a pleasantly balanced sweet and sour taste. Then she sniffed - the lingering smell of alcohol. The first association in the sleeping brain is cherry with cognac and in the form of candy, because it is sweet.
I decided that everything was already ripe, sifted the flour (betamlin), climbed in with my hand ... and felt the very lumps. I then hoped that they would disperse like in Pokhlebkin ... but he has it easier with that - custard dough, tender. Well, okay - it's her own fault.
I kneaded this dough, and it was not difficult to knead, it is tender enough, and so that my back does not hurt and does not get wet, I put the saucepan on my knees, held and turned the saucepan with one hand (I made a proportion of 1 kg), and kneaded with the other. So there was no wet sirloin.
Made foil molds. The dough rose and baked perfectly. The lethal smell of alcohol disappeared only a few hours after cooling down.
The kulich has a classic fibrous structure, with a light, very pleasant sourness on the palate. In the recipe for "Tamara Vasilievna" Easter cake, this sourness was obtained due to the whole lemon grated into the dough, and here
THANKS !!!
I'll post the photos later ...

[Zest]

Zest , made Easter cakes twice already. In one case it turned out well, in the other not very well. But ... everyone who got even a piece was delighted in either case. It seems to me that this cake (or rather the taste) cannot be spoiled by anything, even if something did not rise very much, did not become too good. Although I'm not a specialist For the first time in my life I baked cakes. THANKS a hundred thousand more times

Girls, I was kneading the dough in HP. If not for her, I can't imagine how to knead such a sticky dough with my hands. Perhaps add flour. But then, it seems, the recipe will be violated ... Although I understand that all the same, changes in the recipe regarding flour need to be made because of its characteristics. But, tell me, in the end, was the dough light, bubbly and airy, or was it still sticky, spreading?

[Zest]

Zest , I run with a report - we tried the cakes.
"When Pokhlebkin lived on Myasoedovskaya" (myasoyedovsky with the addition of choux pastry, as in Pokhlebkinsky) - it seems that this is my ideal Easter cake. There is fibrousness, juiciness, tenderness, delicacy ... almost does not crumble at all. Absolutely balanced taste. Unless you can have more vanilla. Here, it seems, you can see both the cut and the break

Have tried Easter cakes - TASTY !!!!
But it turned out absolutely not fibrous, and not heavy
And crumbles strongly
Either because the dough is early ripening due to yeast, or baked
Interestingly, when the Easter cakes were cooling down, I could smell the curd dough

Well, if you do not take into account the "first pancake" factor and crooked handles, THANK YOU VERY MUCH for the recipe.
For the first time in my life I faced with sponge yeast dough with my own hands))
Will be studying

Christ is Risen! Happy Easter everyone!
I have a question for experienced hostesses and bakers.
I have been baking cakes for only three years and it always turns out the same thing - the cakes are so tender that immediately after taking them out of the oven they begin to ... mmm ... deflate a little. Their sides are somewhat retracted, they become like this) (forms. And they slightly sag, lose height. This is at best. Otherwise, they can also tilt to the side And just after taking them out of the oven.
It seems that they are just too delicate, airy. It's scary to take on them, the sides under the fingers are punched out like feathers. What is the reason? I see two options: you need to add flour to make it denser and / or you need to put more dough in the molds (chasing the air structure, I put just 1/4 of the mold literally and they grow a lot). What do experts think? And, I forgot to say that Pokhlebkinsky was baked all these years, and this year I added Myasoedovsky to it, I thought it would be denser, but managed to make him as tender as Pokhlebkina. Something I am doing wrong ...

And the second question - always my sides are white in Easter cakes. The lid is ruddy, everything is baked inside, and the sides are without the slightest hint of color. I understand that no one but me knows my oven and it is difficult to advise, but, nevertheless, all of a sudden, experienced people will find something to advise Pek I in an electric oven. I set the mode - heating from above and below. Can the heat redistribute so badly that the sides lack heat? include top-bottom convection, what do you think?
Thank you in advance! I'm going to take care of it again during the Bright week, I will be glad to advice
I forgot to add information about the white sides. Baked in the past years in pineapple cans with baking paper and Teflon tins. And this year in disposable paper.

Christ is Risen! Happy Easter everyone!
I have a question for experienced hostesses and bakers.
I have been baking cakes for only three years and it always turns out the same thing - the cakes are so tender that immediately after taking them out of the oven they start a little ... mmm ...

If the dough is very tender and fluffy, it is customary in such cases to spread the cakes hot immediately after baking on barrels on a pillow until they cool completely
It's just that the cakes settle from their own weight.
I do the same with tender bread.

Try with a different flour. Makfa, for example, is very good for Easter cakes. Even hot cakes keep their shape perfectly on this flour.

[Admin]

Admin, I tried it on a pillow - it crumples on the side under its own weight. Even tiny ones, 250 grams of raw dough, which I haven't tried hanging upside down yet

Margit, baked and on Makfa.And even on strong Italian flour, which, judging by the protein content, is noticeably stronger than Macfa. I also manage to bake sissies out of such flour

Girls, I was kneading the dough in HP. If not for her, I can't imagine how to knead such a sticky dough with my hands. Perhaps add flour. But then, it seems, the recipe will be violated ... Although I understand that all the same, changes in the recipe regarding flour need to be made because of its characteristics. But, tell me, in the end, was the dough light, bubbly and airy, or was it still sticky, spreading?

My dough melted too, although when kneading I added 4 tbsp. tablespoons of flour. I was more afraid and I think in vain - the roofs of my beads are almost flat, although inside they are openwork and taste quite airy, not heavy.
Next year, I will knead the dough more densely and when preparing the dough I will change the order of laying the products so that I do not have to break the lumps again.

We tasted Easter cake today, it is much tastier than on the first day, it has become more juicy and aromatic. Thanks again for the recipe !!!

We tasted Easter cake today, it is much tastier than on the first day, it has become more juicy and aromatic. Thanks again for the recipe !!!

Just about, last year I realized that this cake is long-term. It becomes tastier on the 4th or 5th day. If there are a lot of Easter cakes, then this is very convenient - first we eat those that can become stale, and this one can be safely eaten until the end of Easter week.

Try increasing the baking time slightly by using a weaker baking t-ry.

My dough melted too, although when kneading I added 4 tbsp. tablespoons of flour. I was more afraid and I think in vain - the roofs of my beads are almost flat, although inside they are openwork and taste quite airy, not heavy.
Next year, I will knead the dough more densely and when preparing the dough I will change the order of laying the products so that I do not have to break the lumps again.

A similar situation, I also have flat tops, I think that next time I will add a little flour, naturally I will count the amount of sugar, because I really liked the taste, and the sweetness is the same, instead of 400 grams I took 500. I'm going to send off again
Many thanks to Zest for the recipe. Super

Forgot to add information about the white sides of Pekla in previous years in pineapple cans with baking paper and Teflon tins. And this year in disposable paper.

In pineapple jars, too, the sides are white. And the question "why" has not yet been answered. In teflon, glass, paper - ruddy sides. The oven is electric.

Here are my Myasoedovskie made from 500 grams of flour:

ALL HAPPY!
This year I again baked meat-eating cakes.
In general, I did not knead the dough to smoothness, it burst a little, there were lumps. For 4.5 hours, the dough increased, probably, 4 times and settled, I would also climb further, but I do not have a larger capacity in the house, so I covered the pan with a film, but it did not let the dough grow further.
The dough was very sticky, added flour, didn't help !!!!! I could not knead by hand, loaded it into the HP, she also could not knead, because the dough simply blurred. Somehow I achieved an acceptable consistency. Then I barely put the dough in the molds, it just tried to escape from the table - it turned out to be "alive"!
I baked 3 medium Easter cakes from the full norm, all as a gift. Everyone liked it very much! The structure turned out not fibrous, moderately airy, does not crumble, moderately wet, in general, they praised me and said that the cake was just insanely tasty !!!!
But when I started making cakes for us, it turned out to be a safe dough - the whole norm of flour was thrown into the dough. And then I also overexposed it slightly in the oven and did not pack it in a bag, because my husband did not wake me up by the time the cakes were cooling.
The Easter cakes turned out to be rather dry, more crumbly, but still tasty !!!!!!!!!!!!!
You can't spoil a good dough !!!!!!!!!!!
THANKS AGAIN!

Cubic, how do you store Easter cakes so that they do not stale at all? Do you wrap them in something? This year, in general, for the first time in my not short life, under the influence of the forum, I baked a cake, although I did not intend to at all. I put my cake in a plastic bag. What is the right way then?

I bake them either in a form of parchment, or I spread the pan in which it is baked with baking paper.
As a result, the ready-made cakes are, as it were, wrapped in paper) or in a form) are obtained, I DO NOT REMOVE it - they do not dry in it. After the cake has completely cooled down (after a few hours), it can be directly in this paper in cling film, as already mentioned here, or put into a bag. So it will not dampen, but it will not dry out either - namely, it "ripens", it may not be as soft as at first, but it is more saturated.

Hello everybody
This year I baked my first cakes and none of the other recipes turned out as it should. For whom the dough jumped out of the pans, but I did not want to rise in any way ... I increased the time for standing the dough and then the dough, and before baking in the tins, the dough also stood longer than necessary, but it did not rise as expected ... bake this is what happened


These are our beauties after their Alyonushka (daughter is 4 years old) decorated the Dry stand ...

Unfortunately, after I had already put them on the table in beautiful dishes, I did not take a picture, and now there is nothing to take a picture, everything is eaten

[N @ T @]

N @ T @, Thank you so much! Of course, I've already baked some cakes. I kneaded the dough with a hook, I didn't really like it when I introduced the beaten eggs, I had to stop it a couple of times and scrape off the edges with a spatula and mix. And she was already kneading the dough in a K-shape at 1 speed, like nothing. I don’t know if it’s so or not ... The dough was kneaded and fit very well, now I took the yeast from Lviv, though the dough also grew quickly, but not like on the Kryvyi Rih yeast. But after mixing candied fruits and raisins, the rise of the dough sharply deteriorated, the dough was already in the molds for a very long time, almost 2 hours (!), Then I put it on baking and moistened it, the lids almost all cracked ... I haven't tasted it yet, but something- then it confuses me ...

Girls, and for the dough, the eggs / yeast should be at room temperature or can it be from the refrigerator? (sorry, if the question seems stupid)

RybkA
I always have everything out of the refrigerator. I just get the oil a little in advance.