Paraskina pasca

Paraskina pasca

Category: Easter

Ingredients
milk	160 ml
butter	160 g
sugar	200 g
salt	0.5 tsp
dry yeast	1.75 tsp
flour	400 g
eggs	240 g
turmeric	pinch
lemon acid	0.5 tsp
raisins	160 g
vanillin	2 g

Cooking method

• 1. Take 160 ml of milk, add 160 g of butter, 100 g of sugar, 0.5 tsp. salt and heat until the oil dissolves (do not bring to a boil!).
  
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• 2. Put 1.75 tsp into the bucket. dry yeast and 400 g flour. Pour warm liquid on top, start the program for kneading the dough. The mass is collected in a kind of thick kolobok of irregular shape, somewhat even torn. Here you need to resist the temptation to add fluids! Keep in mind that after all the kneading is completed and the liquid ingredients (yolks and proteins) are added, the dough will become quite liquid, the semblance of a bun will be preserved only due to the rotation of the mixer, when it stops, the dough will spread throughout the bucket.
  
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• 3. Leave the dough to rise for 1 - 1.5 hours. If the room is cool, then transfer the bucket to a warm place (for example, an oven with a light on).
  
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• 4. Take eggs - about 240 g and separate the whites from the yolks. Rub about 50 g of sugar with yolks and a pinch of turmeric, and add 0.5 tsp to the proteins. citric acid and beat them until a stable foam, gradually adding about 50 g of sugar.
  
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• 5. When the dough in the bucket rises almost to the edge, restart the kneading program, the dough is deflated like a balloon, and we add the quickly pounded yolks and wait until they interfere with the dough. At this stage, if the dough leaves "bedding" at the bottom of the bucket, you can add a couple of tablespoons of flour (regular tablespoons). The yolks intervened, we interrupt the program and turn on a new batch so that we can add the whites at low stirrer speeds. We cover the bucket with a towel so that the white flakes do not accidentally scatter throughout the kitchen. After adding proteins, the dough is kept like a kolobok only due to the rotation of the mixer, it becomes rather liquid, but in an incomprehensible way elastic and not sticky.
  
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• 6. Take 160 g of raisins (or whatever you want to add), mix with 2 g of vanillin and flour and add to the dough.
  
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• 7. After all the additives have intervened well, turn off the oven and leave the dough to rise for another 1 - 1.5 hours. We start baking when the dough reaches a little more than 2/3 of the bucket. Grease the top before baking. Bake for 1 hour. You can immediately put the baking for 1 hour and 10 minutes, after an hour look in and leave a little more if someone likes a more tanned one.
  
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Note

Dear forum users!
In connection with the closure of the topic "Paraskina Pasca"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3431.0,
in which several recipes are intertwined, this recipe is rendered as a separate topic.
On the eve of Easter, I wanted not only to bake something as close as possible to the classic taste, with a viscous, fibrous and somewhat viscous dough structure, but also to facilitate this process as much as possible with the help of a bread machine.
The result is Paraskina pasca. The taste is excellent, fragrant, does not get stale for 5 days (did not hold it longer), on the second day it becomes more intense and "open" to taste.

So, as a result of several pastries, a recipe emerged that Celestina heroically tested on herself. With her help, the recipe found its full completeness, for which special thanks to her.
The taste of the cake is worth your effort))

[STAGE PHOTOS:]

STAGE PHOTOS:

1. Kolobok after the first batch:



2. Ascent in 1 hour:



3. Ascent in 1.5 hours:



4. Kneading with yolks:



5. Adding proteins:



6. This is what the "cap" above the blade looks like:



7. When the blade stops, it immediately spreads over the bucket:





8. Stir in raisins:



9. Ascent in 1.5 hours:



10. Almost ready:



Happy baking everyone!

[Zest]

dear Zest, already today I made a paste according to your recipe for the 2nd time and I had questions:

3. After the end of the kneading, the dough from the bun spreads all over the bucket.

1. I have it wrong, even very thick. Today I did not pour out all the flour, I left 100g. lastly in the 2nd batch, after the yolks.
2. at the end, when I add the yolks, and then the whites, on the contrary, I get a very liquid dough (the first time I added 150 grams of flour and today it is the same again).
raising the dough in the oven for 3 hours. , well, we can say with difficulty 2 times pulls.
When incl. it begins, one might say, to actively rise in the oven.
After baking, the height (the first time was 18.5 cm, today 20 cm.)
What's my mistake? or it's ok, but again I add a lot of flour.

[Tatjanka_1]

Tatjanka_1

This is called, I wanted the best, but it turned out, as always

With the phrase that you highlighted, I wanted to once again warn against adding liquid during the first batch, but it turned out that it was confusing.

Look, in the first photo - "torn tight bun" after the very first kneading, BUT - you don't need to add liquid or reduce flour to it, because after the end of ALL kneading and adding ALL ingredients (especially yolks and proteins), the dough will become liquid and will creep all over the bucket, and not be held by a bun.

So, it is absolutely correct that after the first kneading the dough is tight.
We all have different ingredients, so be guided by the consistency of the dough in the photo. After adding the yolks, it is permissible to leave a small "bedding" along the bottom of the bucket (photo No. 4), after adding proteins, the dough will linger even more, it will retain its rounded shape only due to the rotation of the mixer, and when it stops, it will creep over the bucket (photo 7).

Thank you for drawing my attention to this phrase, I will try to correct it so that there is no possibility of a double interpretation.

It would probably be more logical to move the phrase to the second paragraph so that it sounds like this:

1. Take 160 ml of milk, add 160 g of butter, 100 g of sugar, 0.5 tsp. salt and heat until the oil dissolves (do not bring to a boil!).
2. Put 1.75 tsp into the bucket. dry yeast and 400 g flour. Pour warm liquid on top, start the program for kneading the dough. The mass is collected in a kind of thick kolobok of irregular shape, somewhat even torn. Here you need to resist the temptation to add fluids! Keep in mind that after all the kneading is completed and the liquid ingredients (yolks and proteins) are added, the dough will become quite liquid, the semblance of a bun will be preserved only due to the rotation of the mixer, when it stops, the dough will spread throughout the bucket.
3. Leave the dough to rise for 1 - 1.5 hours. If the room is cool, then transfer the bucket to a warm place (for example, an oven with a light on).

Further, everything is in the text.

Zest, thanks for the great and delicious recipe!

today I trained before Easter, help me understand what the mistakes were!
I used fresh pressed yeast (production date the day before yesterday, the freshest, Kryvyi Rih). For some reason, I thought that the flour was 500g and took 25g of yeast, then I saw about 400g and removed a piece of about 8-9g, in total there were 16-17 grams.
Diluted them in warm milk, poured warm melted margarine there in half with sl. butter and sugar, salt, stirred. Then she mixed in flour. The gingerbread man was liquid, but I decided to add flour at the moment when I will mix the yolks.
I left it for proofing in the oven, came from a walk after 1.5 hours, the dough was almost about to escape from the bucket
I added yolks in the kneading, the dough floated and settled, added flour to the kolobok as in your photo. I added proteins in the peaks, the dough became liquid again, but dense like thick sour cream only thicker. I didn’t add flour any more, I added raisins.
after that, with a spoon, I laid out the dough in 2 small forms (about a third of the total) for the oven, left the rest in the HP to fit. That which in the forms was sent for proofing in MV. I filled it in by a third.
The dough in the molds came up in half an hour !!! I put it on to bake, after 35 minutes it was ready.
The dough in KhP suited a whole 1.5 hours, when there was 5 cm left to the edge, I turned on baking. And here it happened: after 10 minutes I looked and the dough just fell by about 7 cm !!! upset and left to bake further.
Pasques in wonderful forms came out, fluffy, wet, just can't come off, ate it whole and didn't expect this from myself right away.
I thought that the pasca in HP would be a knocked-down brick, but it turned out to be the same as in the oven, but why then fell out?
Among the possible reasons I think:
1.too strong yeast, you need to put 12g. By the way, you can hear a slightly alcoholic taste in the taste - isn't it from them?
2.a lot of liquid, you need to put more flour
3. Opened the lid 3 times during proofing, maybe because it fell.

Here is a photo. Tell me what the mistake is, I liked the paska very much, I want to bake some more.
At the time of baking (opened the lid, it still fell)


After baking, there are traces of dough on the walls

Paskets in shapes, structure and taste - wow !!

As you can see from the pictures, the dough is not liquid, it is quite elastic, but not a bun, for sure. And also the Kryvyi Rig yeast is very strong, you can still reduce their number, because of this, too fast approach and fall off ... well, add flour

For 400 g of flour, 8 g of yeast is needed. And then about 13-15 for baking. This should be enough. Only yeast can give an alcoholic smell, nothing else

For 400 g of flour, 8 g of yeast is needed. And then about 13-15 for baking. This should be enough. Only yeast can give an alcoholic smell, nothing else

🔗
Yes, I already understood that krivor. yeast is just thermonuclear
Yesterday I baked Darnitsky from a fugasca (I put 8g of yeast on 400g of flour), so it rose very high, but the roof also fell down hard
I think what else needs to be reduced, and put no more than 12-13 on the pasque!

Paska has become even tastier for today !!! Since it is possible to compare a piece from the oven and from the HP of the same batch, as if now I will bake in the oven, it is much tastier and tastes more pronounced!

Miracle777, Easter cake is ripening, it only gets better after a couple of days, especially for "heavy" Easter cakes (like those that Raisin bakes, I also love those). And the flour is really a little bit too little.

[lina,]

lina, yes, I have already decided that I will add flour after adding proteins. I just didn't add it for the first time, because the dough became soooo much after the proteins and I thought that the mixer wouldn't form a bun anyway. And I didn't have a hat over the blade yet.

Pasochki are a very capricious product.

Firstly, you cannot focus only on the amount of flour in the recipe. I baked on a dry Macfa, look at the pictures, under them and adjust the consistency. I have never been able to fail.

Secondly, baking in the oven will definitely be better and tastier. But that doesn't rule out a bread maker. That is why I baked in it so that the sample-example was

Pasochki are a very capricious product.

Firstly, you cannot focus only on the amount of flour in the recipe. I baked on a dry Macfa, look at the pictures, under them and adjust the consistency. I have never been able to fail.

Secondly, baking in the oven will definitely be better and tastier. But that doesn't rule out a bread maker. That is why I baked in it so that the sample-example was

Zest, I will try very hard to get better every time, and thank you very much for your help!

I completely agree about the flour, I always love and look after the kolobok by Admin
That's why I added flour here as you advised after the yolks, but after the proteins I did not think of it, because the dough was like thick sour cream, this was already mentioned somewhere as the norm and I did not add
Now I will take into account all the mistakes and start again!
The next top, try to knead the dough itself with handles (I want to master the 1kg pokhlebkin), but this is probably on the trail. Easter only.
Maybe there are links somewhere how to learn or watch a video?

[5. Step-by-step photos according to Pokhlebkin's recipe, adapted for a bread machine, answer 386]

Today is my debut in pastoralism.
I began to try out new forms for me, so that there would be no embarrassment before Easter ...
I took this version of the recipe

5. Step-by-step photos according to Pokhlebkin's recipe, adapted for a bread machine, answer 386 I just kneaded it in the kneader, and mixed the raisins with my hands.

Since I didn't make fondant, I smeared the paski with an egg. I baked in the microwave, on convection mode 180 degrees, 28 minutes.
Forms for 350g and 250g. It turned out delicious.

Got a question. If I want to add dried apricots, do I need 160 g of raisins and dried apricots, or 160 g of raisins (as per the recipe) and some more dried apricots?

Maybe there are links somewhere how to learn or watch a video?

With such a desire for a good result, everything will definitely work out!

And here is a video https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52974.0

[alyona]

alyona

Well, they turned out to be handsome, just a feast for the eyes!
The domes are even, smooth, INTO you a written egg! You can't take your eyes off This is a fine fellow!

160 g is the total amount of all additives, within these limits you can make a mix))

[Zest]

Zest, thanks for good words! And for a delicious recipe.

I myself did not expect such a positive result the first time.

Next time I will add raisins with dried apricots.

[Raisin]

With such a desire for a good result, everything will definitely work out!

And here is a video https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52974.0

Zest, thank you very much Pekla for your recipe Easter cake with Myasoedovskaya, also just a fairy tale !!!
I am already putting dough on Myasoedovsky today, and the day after tomorrow I plan to knead Paraskina (so early because I transfer it to relatives in another city with an opportunity), such beauty, the pasta will be baked all week
Raisin, thank you again for the recipes and, most importantly, for the inspiration, you were looking for us with such enthusiasm for the SAOMO-MOST, that you want to bake paschi all year round
Oh, I forgot to ask (I asked in another topic, but no one answered me - probably then you need to delete there):
1. If all the dough does not fit into the oven, then part of the dough is further for proofing?
2.After baking - rolls on the barrel? I read that some people put it upside down, but how will they hold on like that?

[Miracle777]

Miracle777

Here's a good fellow How to start baking - and you can't stop

1. The first question is not quite clear ... do you mean baking in the oven? And if you have prepared so much dough that the molds with the dough cannot fit in the oven at once?

If so, then everyone has their own algorithm. I prefer to be the first to place the cakes in small tins on proofing, and bake them first. This is usually enough time for larger specimens to arrive. If you see that the dough can stand, take the forms out to a cooler place, or even in the hallway.

2. Cool, preferably on the side and on something soft, so as not to crush the cake. Turn gently from time to time to cool evenly.
Downside down, I only cooled the panettone. They were baked in ready-made paper forms, pierced them at the base with skewers and hung them upside down between chairs. If you pierce the "profit", it is unlikely to hold, the skewer will cut the pliable hot dough.

1. Yes, you understood everything correctly, (I explained this so clumsily in the evening) there is so much dough that I want to bake everything evenly, large and small, and therefore everything will not fit right away. Thanks for the great algorithm - first small, then big !!!

2. I understood everything, I will look for them a soft cozy nest of blankets

[Miracle777]

Miracle777

successful baking))

Thank you! Everything turned out fine, I took into account all the past mistakes, made the dough thicker, adding flour in both yolks and a little bit of whites.
Well, my proteins interfered for sooooo long (I made flour for 700 g and took 6 eggs), maybe that's why. The only mistake, I didn't wait for the proteins to completely intervene (literally 5 minutes more) and poured the raisins in the flour, and it stuck to the proteins and intervened unevenly, helped the spatula to knead with a wooden spoon.
And another moment, although I put paper on 2/3 into the forms, but the dough in the oven soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooaaaaaaaak up (already when baking) that those pies that stood close to each other (well, I put in a lot of little ones) got a common roof Relatives were delighted with the aesthetic marriage and got fucked straight hot

[Zest]

Zest, something slowly the dough rises. Already two hours have passed, and the dough has barely reached half of the bucket. The whole thing will not reach the fill! Maybe not wait until it grows right up to the edge of the bucket? Fill already?

I didn't wait. I saw your notes and made a fill. I don’t remember how much flour I added last times, but this time a glass for sure! Do you need to make a note about the added amount of flour, or maybe it would be better to cut back on the amount of proteins?

Bake today (for warm-up before tomorrow). Yeast - saf-moment (2 teaspoons), flour - Kievmlin. It took more than 100 grams in total. Even at once (at the first stage) I noticed that I don't want to add water, but add flour. And so it happened. The dough took a very long time to rise (maybe because of the cold, it rained). As a result, we had to get some of it and bake it in the oven. Unfortunately, at the post, did not try. The family was less humble - they say it's delicious. In the oven (a jar of half pineapples) it was baked for 40 minutes, in the oven - for an hour twenty (I added time, it was more damp). Thanks for the recipe!

And I baked it! I also had to add flour when mixing the yolks. And she climbed to the roof and climbed out of the bucket. Baking in HP 1h 10 min. Very impressive. Thank you! We press thanks to the author

I want to thank you for the recipe!
I made sweet pastries for the first time in my life (more precisely, the first time I made a good product from yeast dough) My observations during the cooking process:
-after kneading with yolks and proteins, the dough did not want to rise, up to a maximum of half a bucket. Honestly stood for 1.5 hours, then sprinkled with dry yeast and kneaded with Pizza. Everything was warm (in the kitchen cabinet near the radiator).
-After 1.5 hours, the result is the same ... I took yeast, dissolved it in milk and flour (honestly, I don’t know why I did it, probably out of grief) rags
-After another 1 hour, the height of the product is just above the middle of the bucket
-Then I got angry with him, turned on the RAISIN mode, the crust is medium. During kneading, I added flour, since it looked like sour cream, only 1/2 cup of flour was added. Went to sleep
-At night I pulled out an Easter cake: the shape is ideal - exactly the size of a bucket, smooth, the roof is even, not torn with a dome. An amazing smell, the color is rather dark (you must, of course, put a light crust). To the touch - airy and oily, since it sways as if elastic, and not on bread
I can't cut it yet, on Sunday I will try to report the result of an internal inspection
Thank you, Zest!

Oh, something's wrong with me
When the first batch was a tight bun, it didn't work out - I added almost 1.5 cups of flour per one and a half serving, that is, 1 cup more than according to the recipe.
Then something apparently happened to the yeast, it doesn't rise and that's it. She added another spoon. I bake mainly on pressed ones, but here dry ones - they don't rise and I don't know what to do, 6 hours have already passed. Although doubts about the amount of yeast torment - for 400 g of flour 1.75 yeast - not much more than for bread, and there is so much muffin.
The fight for Easter continues
I decided to knead it to the end, now I have laid it out on the molds - I hope that they will still work out. Tomorrow I'll write about the result.

Hurrah
Everything worked out, although instead of the planned 6 hours, I fiddled for almost 10
The pasches turned out to be delicious, we are already finishing. And for tomorrow I will repeat, only with fresh yeast.

Thank you very much for the recipe. Burned today. Just like most, she added flour after adding yolks and whites. The dough stood for 1.5 hours, but did not rise much. Only after turning on the baking mode did the cake rise to the very edges. When I pulled out the stirrers, the crumb separated. So I've already tasted the cake ... Very tasty. Thanks again.

my Easter cakes for this recipe ...with cherries, baked in the oven, but my friend HP helped to knead

I want to say thank you for the great recipe
Burned last year. Did everything exactly according to the recipe.
The husband is still delighted and this year he also demands this Easter.

Hello! I really liked the recipe and I want to try to bake it, but I don't have scales. I bake without them, in principle everything works out, I focus on the bun. That's just a question arose, 240 gr. egg, how many are there?

I think -4 eggs, maybe they will fix it yet

Thanks for the recipe, I mixed it up a bit, but despite this, everything turned out VERY tasty!

Hello! I liked the recipe very much and I want to try to bake it, but I don't have scales. I bake without them, in principle everything works out, I focus on the bun. That's just a question arose, 240 gr. egg, how many are there?

today weighed 4 medium eggs, i.e.

girls the author writes, including the dough kneading program, I used the dumplings program, and you?

girls the author writes, including the dough kneading program, I used the dumplings program, and you?

Any program, you can knead the dough.

if the main one is on, then the dough will stand for a long time and only then knead, and on dumplings right away)))

GIRLS, Thank you very much for weighing the eggs !!! Now I'll try to cook!

today weighed 4 medium eggs, i.e.

Thank you!

Zest or great bakers help with advice. Now I'm trying to bake a paska according to the recipe, the question arose, why turn off the x / p, if in Moulinex 5004 in the "yeast dough" mode, the time for kneading and proofing is given 1 hour 25 minutes? I do it according to the description strictly. During the first kneading and proofing, the dough did not rise practically, so I introduced yolks and proteins into it. Now stands in x / p. In an hour, in theory, you need to bake. I want to bake in tins. It will be necessary to take out the dough, put it in the molds and let it still distance up to 2/3 in the mold or what ???

[Lena]

It will be necessary to take out the dough, put it in the molds and let it still distance up to 2/3 in the mold or what ???

Lena, after stirring in the raisins, take out the dough from the HP and put it in the molds, the last proofing is already in the molds (I distribute it almost to the top of the molds so that about one and a half centimeters remains). And then into the oven. Good luck!
Well, my pies are ready, or rather Paraskin Mesila HP, baked in the oven. Everything worked out great - like clockwork. Only flour added sooooo much, 200 grams, probably.
Zest,

Good afternoon! Can citric acid be replaced with lemon juice, or is it better to follow the recipe after all?

[Zest]

Zest, in the recipe 2 g vanillin - it's not a mistake? May be, 0.2 g? or not vanillin, but vanilla sugar?

Rusya, thanks for your help! Incredible !!! But it worked !!!

Is it possible to put all the ingredients in the bread maker at once and choose the main or diet dough mode?

Is it possible to put all the ingredients in the bread maker at once and choose the main or diet dough mode?

You can, but that will be another story.

Dear Zest!
Despite the late hour and deadly fatigue, I came to tell you THANK YOU for this recipe!
I baked all day today (mine love to have a lot of beads) The taste is ... indescribable!
Thanks for sharing the recipe - now it's my favorite recipe (and my friends too - as soon as they try it on Sunday)
I'm just delighted

Help, I have lg 151 and she has a separate program for dough and baking by products, that is, cycles with their own timers. I cannot independently regulate the process, because there is no baking mode as such, it kneads the dough for 4 minutes, and this is not enough for a good kneading, in short, if someone has the same unit, tell me how to deal with it

I mixed the ingredients of the first stage, and the dough has been warm for an hour and does not rise (((I just made a cake according to Pokhlebkin, everything turned out well ...
What to do then?

[Zest]

Zest, baked cakes according to your recipe.

They haven't cut it yet and my photo is unsuccessful, but I think we will have to taste them.



We'll try tomorrow.

I dragged you thanks!

[Zest]

Zest, baked cakes according to your recipe.

Did the dough rise to the edge of the bucket?
I don’t understand what went wrong with me (((but the dough didn’t want to rise at all ... already in the molds I waited three hours, so I set to bake
The first time my pastries didn't work out ...