Kulich with Myasoedovskaya in the oven (master class)

Well, I added 35 grams of yeast. (she diluted a little in milk) and added the remaining flour, kneaded for an hour with her hands. It caught on the spoon very quickly and began to separate after 40 minutes, but decided to knead for an hour to improve the defect. The raw dough tastes delicious. It stood for almost an hour and rises, I'll let it stand for another hour, then I'll try to define it in the forms. If all the same something worthwhile will turn out to post a photo. The recipe is really very interesting, many thanks to Izuminka for such research, in any case I will try to bake one more time after the holiday, but with different yeast.

[Zest]

Zest , thank you very much for the science! And to all the girls Thank you for your advice and support !!! I made as many as 3 kneads of 1 kg of flour. It smelled of wine! And the son was sooo surprised when he saw the dough SAMA moving in the bucket.

There were also 8 Easter cakes, which is larger in size, but they went to their owners without a photo session.
In general, about the experiments: for my taste, cakes mixed without separation of egg yolks do not lose in taste! The taste and structure in these products, it seems to me, directly depends on the time of maturation of the dough and on the time of proofing of the dough before baking.
Yesterday's dough rose and fell 3 times and before baking the dough rose less, but yesterday's and today's dough only once did it and the dough rose higher. The day before yesterday's Easter cakes had a more winey flavor and a wetter texture, but they were less sweet. In general, I liked yesterday's and today's more, the taste is more formalized and the sweetness is stronger. Now I will not separate the eggs, I do not see the point, because after the introduction of proteins and yolks, the dough is still kneaded for a long time, the proteins still settle. And in whole eggs it is also much more convenient to stir sugar and it dissolves better.
I have icing made of powdered sugar, lemon juice and milk.

PySy: Smile is my nickname on another site from where I copy the photo.

Good day! Most likely you can share the recipe as mine and not mine. In the sense that almost everything that I baked from this forum worked, but somehow it didn’t work out with these cakes, it’s a shame to tears. rose once. And I did it for two days in a row using different yeast. But if the dough rose at least twice, then the dough in general, as turned off. Stood for 3 hours. Such a misfortune with these cakes

I am reporting and thank you!
My harvested, fostered Easter cakes ...

[Aprelevna]

Aprelevna, beautiful Easter cakes !!!

I also forgot to write that I will not knead separately flour and milk-yeast mixture either, because then the hard dough is difficult to mix with liquid ingredients. How I did it: I put eggs whipped with sugar in the blender bowl, added a milk-yeast mixture to them, turned on the mixer, and then I start adding flour in parts (by the way, I do not sift it every time for dough). When about 2/3 of the flour has been added, add the melted butter and gradually add the rest of the flour. Not a single lump in the dough!

And why do most people not like it when the dome of Easter cakes does not grow higher than the forms? But the glaze does not flow

I also baked them too! But how long did the dough take. And this is with such an active dough! After kneading, the dough grew, but it took two and a half hours. Then I mixed in the raisins and again for two hours the dough rose, and in the forms it stood for exactly two hours. I heated the oven (as I thought) to almost 180 degrees, so that as soon as I put the forms, reduce it to 160, well, etc.But in 15 minutes of heating it did not even reach 160 and the dough grew very little in the oven. He baked for only 40 minutes, and at a temperature of 160 to 140 degrees, but the tops were still tanned. I can’t understand anything. But it smelled great. And to this day, the whole apartment smells of cool Easter baked goods. I will still bake this recipe, but I see that the result is full of surprises. Here is my result. Decorated with my daughter in a hurry. Photo from the phone.

[March]

March, the dough with raisins should be laid out immediately in the forms. Or did you do so, did not quite understand

Thanks a lot for the recipe. Not everything was smooth, but it worked out after all. One could not resist, ate.

And I, for safety reasons before the main batch, add a little dry yeast and add - I do not trust modern thermonuclear ones, I had punctures with bread on the dough.

Can you tell me why the Easter cakes are slightly sagging (they turn out as if with a pea)?

And I did it all the same !!!!!!!! Of course, not that everything is super-super, but considering that the dough did not want to come up at all, everything turned out fine. I'll post the photos in the afternoon, though I didn't really understand how to attach them to the message.
I forgot - I also had lumps in the dough, but when I did the main batch, not a single lump remained.
Zest - THANKS!

[Zest, Helen]

And I did it!

🔗

She put the dough in the hall, so as not to be on duty near her at night. And then she took it out, warmed it up and went on. I did this last year when I baked for the second time. Raisin soaked in cognac. It turned out fragrant, moist.

Zest, Helen, thanks again!!!
Happy Holidays everyone! Christ is risen!

[Zest]

Christ is risen!
Thank you Zest for a gorgeous cake! I made a test run on Wednesday, but unsuccessfully. Then I realized why. I did everything strictly according to the recipe, because for the first time, and scored very much the dough with flour. Plus I kept the dough strictly according to what was written, it fermented me very much during the night. In general, it was delicious, but very busy and alcoholic, you could bite off some Easter cake and have a cucumber right away.
On Thursday, I did it according to our family recipe, at the same time I realized what the consistency of the dough should be for cake. On Saturday I decided to make another half of this Myasoedovskaya portion, because it seemed that there were not enough Easter cakes, there would not be enough for everyone. So, in order to avoid lumps, I deviated a little from the kneading technology, I mixed milk + yeast with a small amount of flour, got the dough like for pancakes, added all the other ingredients for the dough, and only then mixed in the rest of the flour. In general, this way I got a homogeneous batter for dough without any problems. That this deviation from technology somehow affected the final result, I did not notice. The dough was kneaded after the dough began to settle (this happened after 3 hours in a slightly warmed-up oven).
Everything else is prescription. Unless I also did the kneading of the dough, that is, I set the dough in the bowl twice. Then even in molds. The result is a very tasty, aromatic, delicate paste, already without the taste and smell of alcohol. In general, I liked it even more than according to our home recipe, it was not for nothing that everyone sat down on it. I will bake for the farewell using the same recipe.
Thank you!

for 10 hours the dough did not budge. I think I boiled yeast here too.

It is a pity that it did not work out in Viennese or myasoedovka (

what can be done with this dough? an omelet or something?

[everything in it is perfect]

Christ is risen!
But today we tasted this cake, as someone said here - a cake of all times and peoples. I really liked the juiciness of the Easter cake, everything in it is perfect! I know one thing - I will bake this recipe next year too!

Thank you very much for the recipe, the cake turned out to be great and delicious. How many baked this never happened. Christ is Risen.

CHRIST IS RISEN!!!
Happy Holidays everyone!
I baked this cake twice on Thursday and Saturday.
The first time the dough on the rack stood and then it did not rise in the molds and the taste turned out to be sour.
But on Saturdays everything is just super. The dough is moist, fragrant, melts in the mouth.
Thanks a lot for the recipe
Sekh with a holiday!

CHRIST IS RISEN!
Ziyeshov from heaven, bring hope!
Blossom all and everybody and people are all radio!
In the soul of the skin spring, in the heart - the world and caress.
Let it be savory and stocked up to complete the holy PASKA!

Conquer a GREAT DAY !!!

All with a bright holiday!
Yesterday I baked a cake according to this recipe! Everything turned out GREAT! Despite my free retreats. The dough was kneaded in a bread machine immediately, without dough - the "dough" program. Then again on the same program, then in a saucepan for 1.5 hours, and in tins for proofing for 1.5 hours. In 6 hours - baked goods! She baked in an airfryer. Everything worked out great! 2 large cakes and six small ones (in muffin tins). By the way, do not be afraid to bake in the airfryer! In a dish with a tefal coating and the bottom is baked, and if small-piece products - put foil on the bottom of the mold and everything will work out! Thanks for the recipe! I'll post the photos later.

what can be done with this dough? an omelet or something?

I would add a new portion of yeast to this dough, all the ingredients of the recipe (except for raisins), knead the dough well and put it in the refrigerator overnight. Let it stand for 12-14 hours, or 24 hours. Then I would take it out, let it warm up, mix in the raisins, put it in tins, let it go into the oven. It should be good. But before that you need to check the yeast, what if the problem is bad?

what can be done with this dough? an omelet or something?

I, too, did not fit the dough, I added yeast with milk, before the second batch, everything turned out well. I really didn't stew the yeast, they most likely were not very good. Try it.

Please tell me how to insert a photo?

Christ is risen! Happy Holidays!
Thanks to all the members of the forum who helped with their advice and shared both their successes and their mistakes, anticipating ours. All the same, it turned out - the very inimitable, unique taste and aroma. All the efforts, worries and worries were worth the result. Such cake of all times and peoples, God grant health to the Zest!
I am so glad! After an almost sleepless night, a sea of ​​anxiety and nervous efforts, I walk with my nose up, as if my personal discovery or invention. How much God will let go, so much will I bake according to this recipe!
All health, success and never disappointments!

[Nevernaya]

Nevernaya, across radical. RU, after download select a preview by clicking and load the address from this point into your message.

Thank you very much for such a wonderful recipe for Easter cakes. It turned out yummy and really !!! : yahoo: Here are my cakes

True, they didn’t look pretty. But the taste overshadows everything!

Here is my report! Thank you very much Zest!
, , , ,

I also brought a huge salvation. Delicious Easter cakes !!!!!!!!!!!!
This is all from one portion, does not hate the baby, has already been eaten
And this is a cut, or rather a break

I didn't have time to take a picture of my Easter cakes, everything was swept away very well. fast...
But, I snatched a couple of pieces to capture ...

And I didn't really like it. The cakes are not wet at all, they crumble easily

Yesterday I handed out pastries to the neighbors, and today I accepted thanks! Everyone, without exception, liked this one! The recipe is asking

And I didn't really like it. The cakes are not wet at all, they crumble easily

Easter cakes are really not wet. But maybe they are so freshly baked? And they crumble rather due to the fact that they are rich.

And I didn't get wet, I thought I did something wrong. They turned out to be beautiful, tall and loose, but not wet.

🔗

🔗

here are my Easter cakes. delicious! lowest bow to Zest!

[Zest,]

Zest, many thanks to you for this master class! I bake Easter cakes for the 2nd year. Last year from Viennese dough, this year with Myasoedovskaya. And then and now delicious and beautiful Vishli Easter cakes. According to your question appeared: how can you achieve a more moist crumb? She baked cakes weighing 350-400 grams (dough weight) for about 35 minutes at 160 * C in paper forms. I shouldn't have overdried it.

And here is my report. I bake for the second year in a row. Thanks for MK !!!

[Zest,]

Zest, Thank you so much for the delicious Easter cake !!! baking for the second year.
Andreevna Thank you very much for your recommendations on baking in an electric oven !!

And I am with a little report.
I got 11 small Easter cakes. Very aromatic and delicious!
I gave most of them - everyone really liked it.
Zest, thank you very much for the recipe!

And I turned out completely different from last year
In the oven, the roofs became flat, and after baking, the dough did not have a strong wine aroma, although the dough smelled, and it was somewhat rough and with big holes. In general, nothing of course, but I remember what they were like last year ...
I added 50 g of Lux yeast to the dough, and it rose and fell 3 times in 6 hours for me .. although last year it was the same for 40 g of Lvov ..
So understand what depends on what ..

I also tried this year to bake according to this recipe ... and something was not very good ... the dough did not fit well ... and it’s fatty in my opinion ... I don’t know ... maybe it’s in yeast ... I love more airy dough

Last year I got airy, despite the fat content

Thank you very much for the super recipe - go a little bit, but I still can't upload the result. I made 4 servings - both to order and for my family - everyone is delighted! Next year I will definitely bake HIS! Many thanks to our main hostess!

By the way, I was tuning in to a heavy batch - nothing like that! The dough, in spite of its "fluidity", is kneaded just super! And I was tuning in to a wet one ... I advise all the hostesses!

[Scarlett]

So, in connection with such a wonderful dough, I wondered what is better to use it for kneading: a bread machine or a combine? And which? I have neither one nor the other. Thinking to buy chtol? But what to buy and which one to withstand a large batch?
Scarlett inject how did you bake 4 servings? what did you knead with? I also baked so much, but I was exhausted what to knead with my hands, what to bake in one stove. The stove gets hot, all the tops fall. Straight pits are obtained ...

baker or harvester? And which? I have neither one nor the other.

still ruts, rutsi ... there is nothing super-scary in this. but then you feel the dough with your hands, like your own skin. it helps a lot in understanding what happens to the cake in the future and how to behave.

still ruts, rutsi ... there is nothing super-scary in this. but then you feel the dough with your hands, like your own skin. it helps a lot in understanding what happens to the cake in the future and how to behave.

I did this with ruts ... But these things can increase labor productivity ...

Thanks for the recipe! Easter cakes do not stale for a very long time (even when open). I have been baking for the second year - a very successful recipe! Mesila, by the way, with his Kenwood.

For many years now I have been baking Easter cake according to this recipe, and I do not stop Thanks Zest!
Last year, along with this, I made a cake according to Michelle's recipe with cooking, excellent, super, fast, easy (without any peaks and wet ...) I liked it !, BUT, the child recognizes only cake with candied fruits (I replace raisins with candied fruits according to recipe for Raisins), and in Michelle's recipe, I use raisins aged with cognac and cinnamon for at least two days, that is, in a kulich berries are obtained with whole grapes, and not just soft raisins, and the alcohol does not evaporate during baking, this is the whole trick ... Michelle's cake is made on Thursday or Friday, and by Sunday the whole dough is saturated with wine aroma. This is not an advertisement, but a prehistory ... This year it was traditionally going to bake two types of Easter cakes, but it so happened that we left for a visit on Friday, and returned late on Saturday evening, and I flew by with a cake from Iziuminka, because. I do it only on Saturday (I no longer have the willpower to endure and not try what happened.)
I bake Easter cakes twice a year, on Easter and on Memorial week. If it didn't work out for Easter this year, I'll compensate now.A little higher, I wrote about another recipe, in which no effort is needed, everything is saved, pulled out by drunken raisins, and for Easter cake from Raisins I got sick with the fix idea, buy a kneader! I am For, my husband is against. This time, I decided to convince him, using a living example, so to speak, giving him a feel for the difference between last year's cake made in compliance with all technologies (we are talking about kneading the dough) and this time, following the path of least effort (I poured the dough right in the pan flour and just mixed with a spoon, as far as she could, without even trying to knead the dough or at least stir it evenly). Why did I do this: the dough rose by 2 cm overnight. and opal, without even trying to escape, although she is usually very active, I decided that nothing would work out and it was already a pity to spend further strength. Plus there was an opportunity to cheat and get the desired kneader :-). I understand that I have already written a lot, so I will not describe in detail how the dough behaved later, TOTAL: I have never had such super-duff cakes! The crumb structure is airy and light in appearance, but the taste is fibrous and very rich. Without any kneading, which is the most laborious (for me personally) recipe, the taste turned out better than ever!
Some developments may be useful:
The number of products strictly according to the recipe, what happened was divided into 5 paper forms and then with the help of scales brought to an equal number, it turned out to be 495g. on the form. She baked in a microwave on convection mode, first at 180 degrees 15 minutes, then 165 degrees 10 minutes, then 150 degrees 15 minutes. The torch check (bamboo sushi stick) gave cause for doubt and I added another 10 minutes. at 150 degrees. The oven was not preheated. The last breeding took exactly one and a half hours, the first 30 minutes. of which convection was turned on at 40 degrees. Start baking when the dough is level with the edge of the mold. The mold was slightly less than half full. At the end of baking, the caps are 2 cm above the edges.
That's all!
I will decorate tomorrow, as usual, with melted white chocolate and simple colored sprinkles, the taste from chocolate is much better than from protein glaze, and the risk of salmonellosis is reduced to zero. In the evening I smeared it with condensed milk and sprinkled it on the child, I'll see how this combination behaves overnight, so to speak, an experiment.
Thanks again to Iziuminka, and for one thing and to those who had the strength to read this to the end. I look forward to your comments about my laziness.
PS There are many reviews that the crumb crumbles: I always had it fibrous, but this time it was more airy in appearance and could not be cut without crumbs, or rather, it was not even crumbs, but pieces torn from a slice. Maybe this is the year, or maybe the knife is dull :-)

[Sena]

Sena - Congratulations on the excellent result without megazix !!!

Regarding - "such a year" - probably yes, I also got crumbling, despite the fact that I made this recipe this year 2 times on different yeast and the doughs behaved completely differently and always kneaded well!
Last year they didn't crumble like that ...
I don’t know, maybe it depends on the moon

Girls, I support! In the past I admired these fibers as a sailor "Girl of the Month" ... and this year they were delicious, but not fibrous.

[Scroll]

Êàî, now I went and looked at the lunar calendar.

IN this year we all baked our Easter cakes on the WANING moon.
IN past year - on the growing moon.
Who has not yet eaten to death on cakes (Scroll, I'm hinting at you, otherwise everything is for takeaway, yes for takeaway) - take care from May 7 to 15 (this is the middle of the growing one) and let's see if the STE business depends on the moon or not.
If it does not crumble, then it DEPENDS!

[julifera]

julifera -chka, I'm completely indifferent to baking. I bake for family and friends - I like the process itself. but for the sake of experiment - I can !!!! from only who would have recalled from the 7th to the 9th.