12 Kulich with Myasoedovskaya in the oven (master class)

ole lukoe

Thank you for your answer, I'll run to knead ...

Giraffe

Quote: ole lukoe

I just touched to remove the film, and it went down like a funnel-fell. There is a wine smell, but some kind of faint. I don’t understand what to do next, or let him wander around, or mix it completely?
Answer someone, please!

I also went away with a funnel, then I began to knead, and now I will bake. It turned out interestingly, I divided it into two identical forms, approximately in half. In one it has already risen to the brim, in the other it is 5 centimeters lower. I cannot deliver it at the same time. So she laid siege to the second, let the new fit. I'm really worried about what will come of it.

Ksenia K.

Quote: Rusya

Oh, I screwed up at the end.My pies came up almost to the top of the molds, well, I turned on the oven at full power to warm it up, and then I was afraid to open it again so as not to settle and subtract it by eye, but not enough - my beauties were fried, and have not gone up. And I got "undergrowth" - they do not reach the edge of the molds by a centimeter and a half

Here, and everything is exactly the same for me
I was terribly upset ... there were such handsome men ...

Andreevna

Friends, those who have not yet baked Myasoedovsky, 40g of Lux yeast per 1kg of flour is no longer needed. I kneaded the dough at 23.30, covered it with a towel and left it in the kitchen on the table, covering it with a towel, at 22 degrees. Opara rose well and started to fall at 8.30. , i.e. after 8 hours. Here's what I got, it's a kid in a rift Kulich with Myasoedovskaya in the oven (master class)

Kulich with Myasoedovskaya in the oven (master class)

And yet, Zest, I can be smart. When the dough is laid out in forms, then put it in a preheated oven to 30 degrees. They will stand, rise well to 2/3 of the volume, put a frying pan with boiling water on the bottom and turn on 160 degrees, pop in the oven with a pulivelizer and let them bake at 160 degrees (the oven warms up gradually). As soon as the top is grabbed, remove the container with water, pop again and then bake at 180 * top-bottom or 175 convection (just a fan). Easter cakes will grow before our eyes. Baked, took out, turned it over on something soft on barrels and covered with a towel, let it come and cool

Ksenia K.

Quote: Irishki

Tell me, where can I find the icing for the cake? Thank you! I did everything according to the recipe, put it in the oven, and forgot about the icing ((((

Look here
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=44565.0

SkoNaNi

Andreevna, and I did and do again with Lux yeast. But in that year, and in this I put 60 g. Since the yeast is good, that is why, apparently, the dough rises so quickly.
Sofim, but will not the dough then peroxide because of the numerous approaches and drops of the dough? Will everything rise normally then?

Rusya

Quote: Ksenia K.

Here, and everything is exactly the same for me
I was terribly upset ... there were such handsome men ...

Ksenia, I just thought that the paper forms can be removed and then no one will guess ...
True, I do not know how they will be stored without forms, will they dry quickly?

Andreevna

SkoNaNi
No, we even passed 50g already that year as a team, the dough ripens very quickly. This year we are experimenting with 40, the result is much better. I already have the second batch of dough on the way
Izuminkin recipe is the most delicious. Last year I also did others, but Myasoedovsky surpassed everyone, and they do not look for good from good
Zest, I bow to you from me

Sofim

Quote: SkoNaNi

Sofim, but will not the dough then peroxide because of the numerous approaches and drops of the dough? Will everything rise normally then?

I already wrote, last year I took only 42g of shivers, and the dough rose and fell off in 1 hour. For 6 hours rose and fell 4 times.The cakes turned out to be awesome, although the last rise in the forms took a long time, but the dough is heavy ...

Sofim

Quote: Andreevna

Last year I also did others, but Myasoedovsky surpassed everyone, and they do not look for good from good

Andreevna,
and if you compare with Pokhlebkin, which is better? It’s like the Myasoedovskys, but there were a lot of them, and Pokhlebkinsky is one big, so I can’t decide

SkoNaNi

Quote: Andreevna

SkoNaNi
No, we even passed 50g already that year as a team, the dough ripens very quickly.

That year I dropped out of virtual life, did not see these messages Well, tomorrow, then, I will put less yeast

I liked Myasoedovsky Easter cake more than Pokhlebkinsky.

cake machine

Arranged into forms. Suitable. All the same, I'm probably tundra. This time I got a liquid dough. I would say "pouring". Well, almost the density of sour cream. It is right?
P.S. I kneaded with my hands. A lump like a combine did not work. But it interfered for 40 minutes.

Inna2011

Zest thanks a lot for the recipe.
The dough is excellent. This year I baked cake myself for the first time. I read all the pages of the forum and made up my mind.
I did everything exactly according to the recipe. The rain took the Kryvyi Rih suite. As a result, the dough began to grow very sharply, and then stopped growing. In general, it grew by about 3/4 of a 5 liter pot (put in two 5 liter pots), and then fell off by about 1 cm. The dough stood for 8.5 hours. Then I added flour and kneaded in HP in two stages. Then I put it in a saucepan for a spread. The dough rose very quickly. In 1.5 hours it has grown 3 times. Then I added raisins and sent them to the forms. The dough stood in the molds for about another hour and a half, grew by 2/3 of the mold and I sent it to the oven (I put a frying pan with water in the oven beforehand). Baked for about 40 minutes at 180 degrees.
As a result, the dough did not rise during baking, and only 2/3 of the mold remained. The taste is certainly awesome, only slightly sourness is felt.

Now I bake Easter cake according to the Viennese recipe on the same yeast and strictly according to the recipe, everything is normal, the cake grows when baked.

Tell me what you did wrong, why didn't you grow up anymore?

Andreevna

Duc, Myasoedovsky is clearly my favorite. Pokhlebkinsky is also good, but Myasoedovsky is not in any comparison, he is super-duper!

Celestine

Quote: Ksenia K.

Here, and everything is exactly the same for me
I was terribly upset ... there were such handsome men ...

Cut the shape neatly and they will immediately become taller ... it was intended

Andreevna

Quote: Inna2011

Tell me what you did wrong, why didn't you grow up anymore?

Because the temperature had to be increased, and not immediately set to 180 *. In the recipe, first 160 *, and then you increase it to 180. They would definitely grow with you

Rusya

Quote: Andreevna

Because the temperature had to be increased, and not immediately set to 180 *. In the recipe, first 160 *, and then you increase it to 180. They would definitely grow with you

You are absolutely right! And I made the same mistake

Lorris

Girls, but how to determine the temperature in an old gas oven if the thermostat does not work? 160-180 is this a middle flame? Or is it better not to risk it?

Ksenia K.

Quote: Celestine

Cut the shape neatly and they will immediately become taller ... it was intended

They were baked in metal cans. I'm not in Ukraine now and there was nowhere to buy paper forms.

But this smell ... just a miracle ...
I hope it tastes the same.

Zest, thank you very much for this wonderful cake recipe.
I will try to expose the photos later, when I decorate with glaze.

Lyusi

Zest, thank you so much for the delicious recipe! The dough is amazing! I was not worried with him because of the lumps, but everything worked out, I kneaded them with my hands. Yeast took Lux - 50 g, ripened in 4 hours. I put the second portion at 40 g. The recipe is definitely my favorite!

Irishki

How long are the cakes baked? 40 minutes is too little? eh, probably will be raw

N @ T @

Irishki depending on which molds, if small - 40 minutes is enough

olgavas

Hello, I put the dough for 1/2 portion, stand for 5 hours, almost didn't rise, I don't know what to do. Help.

N @ T @

I stood in the oven with the light on and the temperature of 30, so after an hour it increased three times, try adding a little temperature, but in general 5 hours is not much. have to wait

Irishki

from a portion of dough - I did everything according to the recipe, it turned out 4 pieces of medium, in the oven stood approx. 40 minutes at t-re 160 degrees, I can not stand it, I will try)))

Aha Bach

Girls, did anyone try to put dough at night, and finish it after work in the evening? I understand that if you leave it in the room, the dough will acidify, but if you put it in the refrigerator !!! Share your experience

casual

Can you please tell me, I'm going to bake for the first time in paper tins, do I need to take the cakes out of them immediately after baking, or can I leave them to cool and store?

Aha Bach

One more question, I have paper forms for cake for 400g, I need to make 3 Easter cakes, what proportion should I start from? 1kg of flour to mine is a lot, but 500g of flour won't be enough?

Irishki

I couldn’t stand it - I cut one, it didn’t seem to be raw, but it was the smallest, I took a picture, but I don’t know how to insert a picture yet, the smell of wine is present. For comparison, who made a dough of 40 g yeast - the wine smell remains?

Andreevna

The cake should ripen, tomorrow it will be much tastier and there will be no wine smell. Insert a photo through a radical. RU

Sofim

Quote: Lorris

Girls, but how to determine the temperature in an old gas oven if the thermostat does not work? 160-180 is this a middle flame? Or is it better not to risk it?

I would warm up the old gas, and then put it on a small fire, or rather on a small one, if the molds are not the smallest

Antonina7

Oh my God! what an amazing dough! so delicate, silky, pliable, obedient, ~~sorry for the oven (joke)~~... sorry to let go.
I don’t know what will happen yet, but DOUGH !!!

Sofim

Quote: casual

Can you please tell me, I'm going to bake for the first time in paper tins, do I need to take the cakes out of them immediately after baking, or can I leave them to cool and store?

do not need to pull out, why then paper molds ???

meatball

Girls, and no one tried to put spices, except for vanilla, in the dough? I love cardamom, lemon zest. I also usually pour cognac 1 tbsp. l. I want to add, but I'm afraid, won't I spoil it?

Story

meatball, you got ahead of me. And I bought nutmeg and turmeric. : umnik2: you wouldn't overdo it with turmeric, And in general ... maybe you don't need all this ...

Quote: meatball

I want to add, but I'm afraid, won't I spoil it?

meatball

Well, there are already two of us! We are waiting for experts!

rinishek

the zest can kill the wine smell, and the whole poem with the dough itself was conceived precisely because of the smell and taste of the dough.
But last year I tried nutmeg, and in my opinion, it really emphasized the great taste and smell of this Easter cake.
I don’t know, I haven’t tried it.

Sofim

Turmeric will only give a yellow color .. the rest of the spices are possible, but here the dough itself is very aromatic, is it necessary? or divide the dough into portions and stir the spices into a portion of the dough. Tell us about the result

Celestine

Girls! No additional spices are needed if the spirit of the pastry is important to you. And if you just want a fragrant cake - you can easily

meatball

Thank you all for the advice!

Irishki

Quote: Andreevna

The cake should ripen, tomorrow it will be much tastier and there will be no wine smell. Insert a photo through a radical. RU

Thank you!!! otherwise I smell the smell, and my family looks askance at me - there is no smell))) yeah insert pictures - it's not for me, you need to learn something))))

aspirant2011

I want to say thank you so much for such a cool recipe. Today, for the first time in my life, I baked cakes from beginning to end. before, too, of course, but only with my mother.
the consistency of the dough was slightly different from yours (maybe flour). set at 6 in the morning, came at four from work, just started to fall off. in general, everything is very simple and straightforward. my only problem is getting them out of the mold. do not want to climb out and that's it! now the latter is being baked but we will try later.
thanks again. : flowers: I will recommend this recipe to everyone.

irrational

The recipe is super! Today I baked Easter cakes for the first time in my life, it turned out great!
I put the dough at 7 in the morning in two pans, left it at room temperature (about 20 degrees). The dough was on Lviv yeast, everything was according to the recipe, only the flour was not enough up to 500 grams, it turned out 400 (I arrived from work at 19:30, the lids of the pots were with clear traces of dough, the dough had already fallen off, there was a wine smell - just stunned! I put the combine knead the dough - as a result, it mixed up to the ball, which did not even crawl up, did not stick to anything at all!
I warmed up the microwave a little, turned it off and set the dough to rise. I decided that I have free 1.5 hours, but no, looking there after 40 minutes I found the dough almost under the lid! I had to urgently stir in candied fruits and divide the dough into molds. Working with your hands with such a dough is just a pleasure! I don't want to let go of him.
The molds (all about 1/3 filled), which are smaller and placed on the grate, were returned to the microwave, and the large ones were sent to the refrigerator, to wait their turn. And again, in 40 minutes, the dough grew beyond all expectations. I had to urgently bake, the first 15 minutes with boiling water under the grill and at 160 degrees, then another 25 minutes at 180 (molds are two types of the smallest paper ones from the Lilyk warehouse). 5 minutes before the end I could not stand it and climbed into the cake with a thermometer, the thermometer showed 99 degrees, that is, readiness. The smells in the kitchen at that time were breathtaking! As a result, one cake was eaten without waiting for cooling)) Very tender, fluffy, airy dough! Just super! But doubts crept in about his readiness, it didn’t seem to be raw, but somewhat damp, although maybe he just should have cooled down.
In general, the recipe is super, cakes come out - sheer feast for the eyes! The dough is tender, fragrant, airy - just what you need! Zest - many thanks for such a wonderful recipe!

alinysik

On the forum, someone wrote how to fit the dough in the oven.
good night! (maybe someone is kind ...) I put the dough this morning at 6-00 in the oven, with the included light bulb ... either the light bulb is rather weak, or I have no good, but at 12-45 my mother looked to opare and "happily" said: so she's frozen!
and warmed up the oven, shoved the pan into it. by 19-00 the dough has grown by 5-7 cm, and like everyone else, I also have lumps! at five o'clock, for every fireman, in parallel put "saffron cake on sour cream" -: spiteful: NO LUMPS !!!! everything is exactly the same.
no! I didn't melt the butter, but just took it out of the refrigerator and put it on the table by the stove - maybe a "pack of dogs" rummaged here ... now I'm guarding my work at the proofing "trembling slightly", maybe with God's help it will turn out ... if I live to share my impressions !

orchidea

Zest, thanks a lot for the magic recipe. I baked cakes before, it was different. More often
turned out. However, you always had to think out by yourself. And with your master class, just go and do it. Today from 8 am I kneaded the dough ... and at 7 pm everything was ready. There were no special surprises, but all the tips helped a lot: bravo: We will try on Sunday
Thank you

matroskin_kot

I managed!!! If it had not been for a master class, I would have folded my paws, and so - intelligibly and understandably ... I kept watching how my dough thickens - yeah - as in the picture ... I did it, according to the pictures ... But one drawback - I didn't take the cake out of the big mold, I broke it. had to be eaten. Since, an unsanctified paska is just a bun .., so the lads ate it., Well, now I am looking at the remnants, a pretty pasochka, it keeps its shape, it turns out, I wanted to take it out of the mold early, ... Ah- well- song, raisins, with rum essence ... vanilla ... but now you need to know how to remove the cake from the mold and when? To smear - tomorrow, the letters are confused and thoughts ... And for some reason, this is such a smoothness of the dough so that it does not stick to my hands, I could not achieve ... Although, the proofing of the dough-dough took me much less time ... Yeast - Kryvyi Rih ...

panteracat

matroskin_kot
Irina, did you make the dough with Kenwood's help? Is everything exactly like Zest? I'm going to do on Saturday night. And I can't decide whether to do it manually or by Kenwood. Last year I made these cakes with handles from start to finish, and even for the first time in my life. Although it was a bit difficult (I kneaded the dough for 1 hour, without stopping), but the result was. The dough is just silky to the touch. And now, having Kenwood, I'm somehow afraid that it will turn out that something is wrong. After all, they say that the dough loves the warmth of the hands.

metel_007

Girls, began to make dough, the question immediately arose. I prepared all the ingredients. First of all, I dissolved the yeast in milk, then everything else. Now you need to combine everything, and the yeast in the milk did not swell. Do you have to wait for the process to start or connect everything at once?

cake machine

There is no need to wait. Connect everything at once. And let it stand, ferment.

irrational

panteracat do it kenwood and don't think, I have such a funky bun came out - just a song! But you need to look over it, the dough is stubbornly trying to climb up, periodically it must be stopped and scrubbed. As a result, I gathered in a ball that did not stick to anything at all, and did not climb up. And you already interfere with your hands when you mix in raisins or candied fruits - then you understand what kind of magic dough this is, you just reluctantly let go of it.