Dough on dough

[Welding]

Dough on dough

Category: Easter

Kitchen: ukrainian

Ingredients
Welding
wheat flour / grade	150 grams
cream 10%	250 grams
Opara
welding	all
sugar	100g
pressed yeast	50 grams
sour cream (I have 15%)	50 grams
Dough
dough	all
yolks	5 items
sugar	150 grams
cognac	1 tbsp. the spoon
wheat flour / grade	380-450 grams
butter (margarine)	100g
salt	0.5 tsp under the knife
raisins	100g
vanilla	taste

Cooking method

• Welding

• Bring the cream to a boil, add flour and stir quickly

• Cover and cool until lukewarm.
• Opara

• Add all the ingredients to the brew and grind until smooth. I smash with a hand blender. Cover and leave for 30 minutes.

• This is what it looks like in 30 minutes. Dough came up slightly, but inside it is loose.

• Dough
• Beat the yolks with sugar until a creamy consistency is obtained. The sugar will not completely dissolve. There is a little trick. If the yolks are lightly salted and left for a while, they acquire a richer color.
• Pour the yolks into the dough, add brandy.
• Add half the flour and start kneading.
• When the flour is well distributed, add salt and soft butter (margarine).
• Add the remaining flour gradually. We should have a viscous dough, which practically does not collect into a bun.
• Knead for 20-25 minutes. The dough will have threads, but they break.
• Add raisins and blend in on low speed until spread.

• This is how the dough turns out, viscous, but not sticky.

• Round the dough and ferment. Fermentation for 120 minutes.

• Dough at the beginning and end of fermentation.

• Divide the dough as needed. I divided it into 4 pieces of about 350 grams each.
• Form, put into molds and proof in a warm place.
• Proofing for 120-180 minutes.
• We put in a cold oven.
• We turn on the temperature of 180 degrees.
• After heating the oven (I have 15 minutes), bake for another 20 minutes. It all depends on the size of your daddy. We focus on our oven as well.
• If the top begins to ruddy, then cover it with foil or wet baking paper.
• We take it out, let it cool. We decorate at our discretion.
• 
• Happy and delicious holidays!

The dish is designed for

4 pieces

Time for preparing:

6-7 hours

Cooking program:

harvester, oven

Note

I got acquainted with this recipe from fronya40. Thank her very much. I've been baking them for the third year now and will bake them again and again.
Paposhnikis a Ukrainian type of Easter cake. It is similar in cooking technology to Russian Easter cake, but differs in that it contains a large number of eggs, but most often only yolks. Paposhnik, as a product, is a hybrid between Russian Easter cake and Polish platsk (Pokhlebkin's culinary dictionary).
Fragrant, soft. If you like a very sweet cake, with a moist rich crumb, then this is what you were looking for! Highly recommend!!!

[Angela]

Angela, a brain-cracking recipe, honestly. For me there are so many new and "completely unrelated" tricks

- brewing with cream
- sour cream in a dough
- cognac (which is alcohol-alcohol) in yeast dough

Everyone, my brain exploded



The crumb is beautiful and the daddy himself ... Where is the accent even to put in this word?

[Sveta]

Sveta, like the stress on the first syllable.

Everyone, my brain exploded

It will explode with the taste. Trust me! Anyway, I love it! Thanks for the praise.

[Angela]

Angela, I took away to bookmarks! Looks very appetizing

[Tina]

Tina, take it! I think I will like it.

[Angela]

Angela, I'm sure!

[ang-kay]

ang-kay, Angel, well, no words ... beauty and only)
I wonder, is it not dry and sweet?) I like the cake was sweeter)))

[Inna]

Inna, Thank you.

Fragrant, soft.If you like a very sweet cake, with a moist rich crumb, then this is what you were looking for!

Angela, what a tenderness !!!!!

What a handsome daddy. Angela is super! And the pictures, as always, are beyond praise! Thanks, I will try. I think I'll like it. I like cakes sweeter, although the pastries are not too cloying. Light, and really a brain explosion

Where to put stress in this word?

Yes? This is the first time I've heard such a name.

Angela, very handsome daddy! Is he so yellow due to the yolks? To achieve this color, I add turmeric

[Angela]

AngelaIt looks like this is the recipe I was looking for. And I wanted: so that the custard dough and only yolks, and cream, and very sweet. Well, that would be very, very rich, festive. I wish I could get this
Thanks for the recipe

[Hope]

Hope, Olga, Natasha, Nataliathank you girls for the warm welcome of the recipe.

Is he so yellow due to the yolks? To achieve this color, I add turmeric

Natasha, only yolks. Homemade eggs. The yolks are as straight as the sun. There is such a trick. You need to salt the yolks and leave for a while. They acquire a rich color.

this is the recipe I was looking for

Natalia, I will be glad if this is that.

I wish I could get this

It will work out. No pitfalls. Just don't reduce the yeast.

[Angela]

Angela, and I only have dry yeast "Pakmaya".: girl_red: But they perfectly raise baking. Can I add 3 tsp?

[Natasha,]

Natasha, divided 50 by 3 and plus one gram. One teaspoon contains 3.2 grams of dry yeast.

Yeah

I read and climbed all over the net for a week, looking for recipes for this year. There were three, one crossed out because I wanted cherries, the second - because the chocolate appeared, there was only one - custard! I thought that it would never be for anything. But no, you are wearing Zhanna tea leaves on cream ... and with almond glaze it is necessary ...
Well, they would say right away that everything will be rehearsed
I took it, breaking all my rules

[ang-kay]

ang-kay, I took it to your bookmarks, and I will definitely try it! Already somehow the custard baked was very tasty, and this one also with cream!

How cute, sweetheart he is, and asks: "Bake, bake me, you will not regret!"
And what are we, we are always FOR! For such delicious recipes!

[Angela]

Angela, a very tempting recipe, I'll try.
can it be baked in a week, will it live to see the holiday without loss?
on Sunday, the day after tomorrow I want to bake, on weekdays there will be no time.

[ang-kay]

ang-kay, Angela, I was already at a loss what kind of cake to bake, there is also a magazine since 2010, there is a special issue "We meet Easter", which is not there.

Angela, and if the sugar is reduced to moderate sweetness, at least up to 170-200 g, will it not harm all the other properties of the cake?

[Angela]

Angela, as always, a mind-blowing recipe that you cannot pass by
🔗

only yolks. Homemade eggs. The yolks are as straight as the sun. There is such a trick. You need to salt the yolks and leave for a while. They acquire a rich color.

It is necessary to make the recipe.

[Jeanne]

Jeanne, Nikitosik, Rada-dms, Tatyana, thanks for your attention to the recipe. I would be glad if you use it. Very, very successful.

can it be baked in a week, will it live to see the holiday without loss?
on Sunday, the day after tomorrow I want to bake, on weekdays there will be no time.

Tatyana, after baking lies well in the pan. It gets even tastier. This year I decided to bake everything in advance and put it in the freezer. Then I take it out, thaw it and grease it or sprinkle it with powder. I did that to the panettone. Everything was great. I pulled it out of the freezer, and it seemed fresh.

Added Saturday 23 Apr 2016 06:46

Shyrshunchik, Tatyana, Olga, Albina, it is nice that the recipe interested me. Thank you.

I'm already at a loss what kind of cake to bake

Tanyush, I always bake three, four kinds. This one, panettone, is necessarily Myasoedovsky. Last year there was another kind, I will show it if I bake it today or tomorrow.Now I also want Sanadorkin, Gali. In short ... Well, you understand me.

And if sugar is reduced to moderate sweetness, at least up to 170-200 g, will it not harm all the other properties of the cake?

Olga, it will simply be more airy and the processes will go faster.

It is necessary to make the recipe.

Well done.

[Bridge]

To achieve this color, I add turmeric

Bridge, Natasha, thanks for the reminder - I read about this natural dye, but I keep forgetting ...

There is such a trick. You need to salt the yolks and leave for a while. They acquire a rich color.

Angela, thanks! We love tricks

Great helpful tips

Divine!

after baking it lies well in the pan. It gets even tastier.

well, in a saucepan, so - in a saucepan)
no, I will not freeze, let it live and mature)))

Added Saturday 23 Apr 2016 05:46 PM

the first rise, half an hour has passed, there is one and a half))) then in forms 2-3 ...
Angela, how much to lay out according to the forms? he is plump, probably not growing much.

[Anya]

Anya, Thank you.

and according to the forms on how much to lay out?

Divide the dough as needed. I divided it into 4 pieces of about 350 grams each.

Angela what a gorgeous cake !!!! What are you doing ??? I was already completely at a loss .. I don't know what recipe to grab !!! Eyes run up! I want to try everything at once !!!

[Tumanchik]

Tumanchik, well, I really like this one. Today I gave it to my mother, so she called and said that she could not resist. She ate and could not stop.
Thanks for stopping by.

so she called and said that she could not resist. She ate and could not stop.

as I understand it ... I would not try))))))))

Divide the dough as needed. I divided it into 4 pieces of about 350 grams each.

Angela, I saw this, but when laying out, you need to understand the proportion of filling the form, I asked about this. in some recipes, it is advised to fill it by a third, no more, somewhere - 2/5 of the form. that's what I was asking. and 350 g each can be put in a small form and in a large one. I put 400-430 g each in three paper forms, designed for 400 g of dough, the rest - in smaller ones. for an hour they have been standing in tins on a proofer in the oven it was warm, an hour later, set it to 40 degrees. it will definitely stand for another hour, and then I'll see how it will grow.
briefly about the dough - wonderful!
Makfa flour, after adding 400 g, the bun is very dense, to liquefy the whipped protein I added a little bit, but the whole thing was gone. I hope not. Or did you have to add a spoonful of sour cream? I understand that it was necessary to add flour more accurately, but this measure was calculated from 400 g, and, it turns out, it was necessary even less.
wait, since

[Tatyana]

Tatyana, I'm also looking forward to: girl_in_dreams: your dumplings.

[Tatyana]

I saw it, but when laying out, you need to understand the proportion of filling the form, I asked about this. in some recipes, it is advised to fill by a third, no more, somewhere - 2/5 of the form

Tatyana, then I did not understand you. She laid out about a third of the form. They grow by 2/3, and still rise in the oven.

after adding 400 g the bun is very dense

Not scary. It may be denser. They will rise a little worse.

set 40 degrees. it will definitely stand for another hour, and then I'll see how it will grow.

set 40 degrees. it will definitely stand for another hour, and then I'll see how it will grow.

40 degrees is a lot. At 28 they rise. So that you don't kill the yeast.

for liquefaction, I added the whipped protein, a little bit, but it was all gone. I hope it didn't. Or did you have to add a spoonful of sour cream?

I think it will be fine. Not scary. I would add milk.

I understand that it was necessary to add flour more accurately, but this measure was calculated from 400 g, and, it turns out, it was necessary even less.

And different flour and yolks. Next time, if there is one, put a gram less by 20-30. Now I'll fix the lower rate in the recipe.

wait, since

Yeah. And I keep my fists!

40 degrees is a lot. At 28 they rise. So that you don't kill the yeast.

no, this is a mode specially for proving yeast dough and yogurt, our heating has already been turned off, it's pretty cool, and outside too.
while the light is on in the dkhovka, it is convenient to observe.

I keep it in the mic with the light on. At 40 I wouldn't even dare. Let's hope everything works out.

in my micro, the light is on during its operation, but not.
in the oven I always ferment the yeast dough in this mode

If you always do that, then everything will work out now.

came out.
fragrant. lungs.
on proofing - 2 hours, went up by 3/4, turned on the oven by 180. I always put it in a hot one before, next time I'll do it: when baking, the cakes did not fit with respect to the proofing. the top of three large Easter cakes is lumpy, the dome did not come out, only the smaller one. maybe the dough was not enough or the diameter was too big and the dough was not stretched well during proofing. although, when the dough was laid out, it formed a round-domed bun.

[Tatyana]

Tatyana, well, that's great what happened. Of course, you can also bake traditionally. And at 40 degrees 2 hours, most likely it was a lot. Therefore, there is no dome. Well, as you try, let me know.

[Angela]

Angela, for me it is always a mystery about the time of the flow.
I don’t think that because of the temperature of the dome there is no, he was at the proofing.

[Tatyana]

Tatyana, my dome leaves (at best) or falls altogether (at worst) and the roof surface becomes like the moon in craters when overstated

Angela, I'm sorry I got in

And +40 for baking ...

Proofing time is a subjective concept. You need to look at the test. I stood for 2 hours at the temperature that was supposed to be, and yours at too high. The processes went faster. The dough overstayed, although it was a dome, but when exposed to temperature it fell. The dough has moved away if you press on it and the hole is slowly leveled. If it is leveled quickly, then you still need to stand, and if it finally does not leveled, then it has stopped. It is impossible to save such baked goods from "blowing out", if only to knead and put back on proofing. But all the same it will not be the same.

[Angela]

And +40 for baking ...

? a lot yet?

I stood for 2 hours at the temperature that was supposed to be, and yours at too high.

I took 2 hours at 40 degrees, since the recipe indicates 120-180 minutes.
thanks, girls, next time I will try not to warm up, I will tell you how it will affect.

The dough has moved away if you press on it and the hole slowly flattens

Angela, I do not breathe on Easter cakes, what a hole there)))
Angela, Sveta, thanks, girls, for the help! however, I want it not only very tasty, but also beautifully turned out.

Angela, I do not breathe on Easter cakes, what a hole there)))

Well, you're in vain. You need to check if you are not sure.

I took 2 hours at 40 degrees, since the recipe indicates 120-180 minutes.

Well, this means that the temperature may be completely room temperature or the yeast is a bit let down.

a lot yet?

Tanya, a lot. Moreover, the temperature may be higher than that declared by the manufacturer.

[Tatyana]

? a lot yet?

Tatyana, a lot ... Honestly, my advice is to try as Angela advises ... I mean by temperature ... I read everywhere that yeast dough is proofed at a maximum of +30, ideally ... (my sister's oven is similar on yours ... so I proved to her for a year so that she did not use the proofing function in her - I proved it, but with difficulty)

[Angela]

Angela, Sveta, convinced, I'll try.

Girls, optimal T for fermentation (yeast feels great and grows actively) -27-29 °. Above 30, the growth of yeast cells slows down.

Maybe someone will use my experience
In order to find out if the cakes are ready for baking, I used the "grandmother's" method with a glass of water. So for the leavening dough I do, and for the custard cakes I tried. It worked too.
Pour water at room temperature into a glass, after spreading the dough into molds, pinch off a piece of dough the size of a nut, throw it into a glass of water, first it will fall to the bottom when the dough floats to the surface, the dough is ready for baking.

[Katerina]

Katerina, Thank you. I knew this method, but I forgot, because I never used it.