Kulich with Myasoedovskaya in the oven (master class)

I wanted to ask ... Someone added MELLA to the dough. What is the result?
Missing an answer? It seems to be carefully reading the topic ... ??
Please share!

[Zest]

ay .... is there anyone alive?
Zest, did you put the dough in the same 7 l dish for lifting?

RybkA-I made kulich from 500g of flour, and the dough, 6-liter saucepan turned out to be not enough

And here is my Easter cake in a cut. This is take two, the first was for Easter. It turned out to be more successful, easier. I tried to make them on cold night dough (as for bread), and then everything was done according to technology. I like it.

I am reporting.

Everyone who got a piece of cake was satisfied.
I had a chance to try both those that were large and those that were halved.
Bigger ones are tastier.
And in general ... relatives are now beginning to feel deprived, if they have Easter without my Easter cakes

I am not bragging about it, I am stating this fact. Until my time, Comrade Tanya was in favor, who swam as a cook. She had all sorts of little things, gibberish, sprinkles. And now a young, zealous tribe has grown ... she, t. Tanya, no one offends, but they reach for my cake

I got acquainted with yeast dough two years ago, but I never baked pasta - I didn't even try to "surpass" my grandmother's tasty, juicy and yummy cake.
But this year I decided at least to try and make "my own" cakes, that is, different from those that are prepared by my mother-in-law and my sister.
Here I try recipes ...
Zest, I liked your recipe first.
I made 1/3 portions with dry yeast (5 grams of yeast per 350 grams of flour). The dough and the dough itself did not rise very well. And, unfortunately, I was not able to knead the dough so that it fell behind my hands.
For all this, I did not have suitable molds, I had to make a couple of homemade ones from foil, and bake the bulk in muffin tins.
In general, we got an extraordinary taste of muffins-cakes and two cakes of almost standard shape.
And I'll tell you - I really enjoyed cooking Easter cakes. It is not at all as difficult as I imagined.
Thank you, Zest! I will do it according to your recipe again and again so that everything works out as it should, because this is an amazing taste that differs from all previously tasted (which is what I wanted)

I will do it according to your recipe again and again so that everything works out as it should, because this is an amazing taste that differs from all previously tasted (which is what I wanted)

glad that the recipe came to court))
Hope it works out the best on the second try

Thanks to Zest !!!! Thank you, everything turned out great, I was very worried, but now I am sure that I will bake on the trail. year.
The reviews are wonderful, there are no words for delicious!

And this is a cutter, a little bit of glaze ...

These are how handsome they were for the first time, I hope for good luck this year!

[Lanna]

Lanna

I hope that everything will go like clockwork along the beaten path))
Good luck this year too

Please tell me what kind of non-stick mixture for molds?
If you lubricate molds with this mixture, then do you need paper?

Please tell me what kind of non-stick mixture for molds?
If you lubricate molds with this mixture, then do you need paper?

Non-stick mixture: whisk equal amounts of flour, sunflower oil and lard, that's it. Before baking, I grease any shape with a brush, all the baked goods fly out with a bang. I store it in the refrigerator.

You need paper if you want to "increase" the height of the form, but then you do not need a non-stick mixture

Good morning everyone! I want to try Easter cake from Myasoedovskaya, I really liked it
recipe and reviews.
Is the cake sweet or not very sweet?
How much is obtained from a portion per 1 kg of flour?
Thank you for your answer!

...
How much is obtained from a portion per 1 kg of flour?
Thank you for your answer!

behold here I made 800 grams of flour, it says how much I got ...

Hello. I kneaded the dough into Easter cakes. It turned out for me, in my opinion, cool. In the photographs, the dough is soft, almost like a pancake. And I got the usual density. I kneaded with my hands ..... What kind of dough should be? Should it stick to your hands? Or knead until it lags behind your hands?

behold here I made 800 grams of flour, it says how much I got ...

thanks for the help))

Hello. I kneaded the dough into Easter cakes. It turned out for me, in my opinion, cool. In the photographs, the dough is soft, almost like a pancake. And I got the usual density. I kneaded with my hands ..... What kind of dough should be? Should it stick to your hands? Or knead until it lags behind your hands?

Yes, the dough turns out to be very soft, a little steeper than for pancakes. But thanks to the long kneading, gluten develops well in it, it lags behind the hands.

Hello hostesses! For probably a week now, I've been reading a post about Myasoedovsky Easter cake - all the time someone is tearing it off, but it's so interesting! This year I will definitely bake it! Only I have two questions for our craftswoman Zisyuminka. This year I forked out for real vanilla, which is in the stick - when to add it? I think it's worth warming up with milk first, but I'm worried that the smell will disappear during fermentation! And for the first time in my life I will bake in paper forms - no need to grease them?

[Scarlett]

Scarlett

nice to hear that you settled on this recipe

Paper forms do not need to be smeared with anything.

but vanilla was never used with a stick, I can't tell you. Maybe the girls who had an affair with her will respond?

In general, I add flavorings along with all the fillers - raisins, candied fruits, etc.

Eh, it's time to restore the cooking process and taste in my head too

[Zest]

FSE! no new experiments this year! ONLY this cake !!!!
Zest ,
I interfere manually. still sado-maso, but for some reason all year later I remembered this manual kneading.
I would like to figure out how to make 3 kg of flour at the same time ... this amount will not go into my oven, and if you do it in parts, then, I'm afraid, the second batch of dough will stop. what do you think?

Good day! Dear Zest, I was tempted by the recipe for your Easter cake, but I had a question: we have already turned off the heating and the temperature in the apartment is about 22-23 degrees, and the dough should grow at 28-29 grams, I'm afraid in the oven (I have the most common gas one), tell me please, what to do? And the girls also talked about sprinkling water from a spray bottle, explain this process: where to sprinkle and is it necessary? Thanks in advance.

, good day! Please tell me, has anyone tried to make this cake in x \ n? If you did, tell us how you did it and what happened? The oven is bad, you won't be able to bake cakes in it, you want to try this cake, but time is running out. Tell me, pliz, how to adapt this recipe to x \ n!

, good day! Please tell me, has anyone tried to make this cake in x \ n? If you did, tell us how you did it and what happened? The oven is bad, you won't be able to bake cakes in it, you want to try this cake, but time is running out. Tell me, pliz, how to adapt this recipe to x \ n!

Hello Friend! Here the girls laid everything out https://Mcooker-enn.tomathouse.com/in...=9679.0

Good luck and delicious Easter cakes !!!

Greetings associates
Girls, the cake is heavy, rich and layered, I highly recommend it to Peku since the time Zisinka posted it and this year is no exception
It won't get any worse in a bread maker, for sure

[And did anyone use the leaven in this kulich?]

Girls, question: And did anyone use the leaven in this kulich? I would add it (my Frenchwoman is liquid, very active and fragrant), but I have no cake experience, I really would not want to ruin everything.

Crust, there are others in the leaven
I tried these two - and I still can't decide which one is better.
As in the past year, I will bake according to three recipes - myasoyedovsky, and these two
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=56965.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121295.0

Good day! Dear Zest, I was tempted by the recipe for your Easter cake, but I had a question: we have already turned off the heating and the temperature in the apartment is about 22-23 degrees, and the dough should grow at 28-29 grams, I'm afraid in the oven (I have the most common gas one), tell me please, what to do? And the girls also talked about sprinkling water from a spray bottle, explain this process: where to sprinkle and is it necessary? Thanks in advance.

On the forum, someone wrote how to fit the dough in the oven. Put it in a bowl on a shelf, and tea candles on the bottom of the oven. Two is enough for me. Excellent microclimate and fits well.

Thanks for the advice.

Thanks for the answer, if there is enough time, I will make two types, according to the recipe and purely sourdough on buttermilk. I will unsubscribe about the results.

[Zest]

Zest, Hello! First, thanks for the master class!
And then a couple of questions. For the first time I make cakes on my own, I decided to start with your recipe in order to understand the process itself. And so, yesterday, when I was making dough, then the first stage of kneading, where flour + milk with yeast are kneaded, I got such a rather thick dough, I calmly kneaded it with my hands, then I added everything else and then I got a problem, because I came out a lump of dough in a heap of different liquids, in general, the hooks on the mixer could not do anything, I had to plump it all into the combine on the knives to mix until smooth. It mixed up, but apparently small lumps remained (I did not dare to twirl in the combine for a long time, because I was not sure that I was doing the right thing). Well, now, today, when I was already kneading the dough, these apparently lumps began to appear in the dough here and there, to the touch such hard tiny lumps of dough, it seems like flour inside. And yet, my dough turned out to be somewhat thicker than yours in the photo. I calmly kneaded it on the table by hand, the dough is soft, but does not stick to my hands, heavy in weight, but very pleasant to work with. While I was beating it on the table (can it be yes? I out of habit, as with ordinary yeast), chose these lumps in the process of their appearance, but still I did not choose. Now the dough is being parted. Or is it vanillin strayed into lumps? is that possible?
So, such a question about the consistency of the dough, is it all about different flours or did I make a gross mistake by measuring the milk in grams, and not in ml? Flour was given strictly according to the recipe. If all the same it turns out, then tomorrow I think to bake again (today I have a workout, so to speak). What should I do tomorrow? Give less flour and compare the dough with your photos, or do you still give it strictly according to the recipe?

Lozja
There is no Zest yet, I will try to answer. You can also use the dough in the food processor - no big deal. It was necessary to grind until the lumps disappeared. Next time add less flour or increase the liquid, cakes are more tender and airy from soft dough. Good luck

Can you bake cakes from this dough in a bread maker?

And you are ready to mess around so much for the sake of one cake: beat the whites, grind the yolks, hold the dough ... If so, then count on 400-500 g of flour and forth

And you are ready to mess around so much for the sake of one cake: beat the whites, grind the yolks, hold the dough ... If so, then count on 400-500 g of flour and forth

There is already a recalculation:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=9999&topic=9679.0

If we divide in half the numbers that are given there by 2/3 of the norm, then we get the total amount of flour in 330 grams.
Because making 500 grams of flour in HP - it can run out of the bucket, this dough is very bulky

[mixed]

Peace to you. Bakeries! So I was tempted by this recipe, I really liked it! I put the dough and also ran into lumps. If this topic has already been discussed, please send it to the right place! I got lumps after point # 6. Girls, tell me, we knead flour and milk-yeast mixture like dough, and then just add salt, sugar-egg mixture, whipped proteins, butter ?? Or you can combine all the components and knead. I apologize for the ridiculous questions, but the lumps appeared precisely after the mixed dough, I entered the whole point number 7. If someone will analyze my scribble and help, I will be very grateful !! I have to put one more portion

Girls, I will bake this cake. To fill in the forms by 1/3 - I understood that. And the batch should be done for 1 portion, 2/3 or 1/2 ... I don't understand how to calculate ... She put the forms on a baking sheet, poured water to the brim with water. Now I know what volume of pies will be baked.
Here! the question was formulated! What container (in liters) does one portion of dough fit in? (for example: 4 forms of 1 liter, filled to 1/3)

Lyusi
The hand blender does a great job with lumps in the dough. It is not necessary to mix all the components at once, you will not get the desired result. Do point by point.

[Sofim]

Sofim, Thank you! : flowers: I'll do it point by point, I'll try the second portion with a blender!

Girls, help! I made 1/2 portion, I got exactly one large silicone mold, it stands on my stove, and below is the oven turned on. That is, while the oven is heating, the workpiece is defrosted, heat comes from below and the temperature is good. This is how I ferment all yeast products, and so do bread. But now my oven has already warmed up for a long time, and the dough in the mold has risen slightly above half of the mold (it took 1/3 of the mold before proofing) and nothing else. Proofing for 2.5 hours. It will not reach 2/3 of the form in any way. What to do? Oven or wait further? In the end, the dough came out a little denser than that of the author in the photo, but it was not very different.
Also, what to do with the steam? I'm afraid if I put steam on the bottom of the oven, the bottom and sides will be very light, silicone is all the same. Can I bake cake without steam?

Good day!! very grateful for the delicious recipe !!!
Tell me, please, and if you do 2-3 the norm. Is it better to knead separately ??? or can we all together? And how much oil then to put

The cakes turned out to be very tasty, but for some reason crumbling strongly when cutting... What could be the problem? I did it on dry yeast and incorrectly counted the amount - as a result, less was needed. Kneading by hand, by the way, everything was not so difficult (according to the home recipe, kneading is much more difficult, but here it was somehow easier). Both the dough and the dough rose, but not as I wanted - I had to wait longer for the rise and proofing, but all the same turned out to be rather low. She filled out the forms on 1/3 of the paper form - in the finished Easter cakes, the size turned out clearly along the edge of the form - to cover with glaze, you have to play with cutting the form. Yes, and ready-made cakes stuck to the form - I smeared some of the forms with rast. oil, some did not lubricate. Those that are not greased are stuck.

Here! the question was formulated! What container (in liters) does one portion of dough fit in? (for example: 4 forms of 1 liter, filled to 1/3)

! found the answer!

From the dough for 1 kg of flour, for the last time, 2 cakes of 1 kg of 150 g each came out. I baked them in tins for 2 liters of 250 g.
For Easter I will be seated in classic forms. They must be filled to 1/3, proofed to 2/3 and baked.

Girls, can you bake Easter cake on Friday or do you need it tomorrow? I forget these subtleties all the time
And I forgot how much dry yeast to put?

[Rezlina]

Rezlina
Somewhere there sounded 16-20 grams of dry yeast, but I have not tried it.

Is it 1 kg?

Girls, can you bake Easter cake on Friday or do you need it tomorrow? I forget these subtleties all the time

According to old traditions, bread is not baked on Friday, which means tomorrow.

About the lumps. I do not have a normal kneader, I do everything with my hands for the most part.I deviated a little from the sequence, but everything turned out without lumps.
Mixed milk + yeast + flour. While beating the whites and grinding the yolks, the dough softened and it was easy to knead it with your hands until smooth. Then, mixed in butter, then yolks with sugar, salt, proteins. The most antediluvian mixer easily coped with whipping whites and grinding yolks. Everything else is manual. Now the dough is kept warm, there are definitely no lumps there.

Goodnight! There was a question, who can answer. Last year I baked this cake, but forgot, when you stir yeast in milk, it should rise with a cap, or is it just yeast-colored milk?

I'm not special, but in my opinion, just stir the yeast in milk, because then it will take a very long time to work as it should.

Thank you