Kulich with Myasoedovskaya in the oven (master class)

[Dough ripening time and recipe conversion table]

Kulich with Myasoedovskaya in the oven (master class)

Category: Easter

Ingredients
flour	1 kg
live pressed yeast	60 g
salt	0.5 - 0.75 tsp
butter	300 g
sugar	400 g
eggs	5 pieces.
milk	350 ml
raisins	200 g
vanillin	2-4 g

Cooking method

• The old-timers of our forum are probably aware of my incessant search for "the most delicious Easter cake". It seems that I found it. At least for this Easter - for sure. I baked it a couple of times already, adjusted it for myself, so the family members declared in a friendly chorus that they wanted this particular taste for the holiday. Well, and nice. I will not be torn between several recipes, but I will bake a cake, the prototype of which was hidden in the "Book of Tasty and Healthy Food" in 1954.
• I am satisfied with the fact that he combines the best aspects of Paraschina Pasca, Easter cake from Vienna dough and Pokhlebkin cake. I must say right away that this is not an option for fans of airy baking. It is heavy, dense enough, moist-juicy and insanely fragrant. I had to give up any additives other than vanilla.
• I really liked the moment that all the main work is done in the evening, and in the morning there are kneading, two rises and baking.
• However, I do not promise any particular ease of execution. Well, for whom is it easy now? For the sake of this taste, I am ready to work hard, especially since I use all kitchen equipment in full to make this cake.
• Today there was a dress rehearsal, the course of which I am ready to share with “interested parties”.
• Dough ripening time and recipe conversion table julifera
• How to knead by hand
• Kneading with compressed yeast SAF-MOMENT Andreevna
• Dough on dry yeast Shurshun
• What can you bake in if there are no molds Celestine
• foil molds anemona
• Kneading method - "folding" the dough Lyulyok
• Kneading with dry yeast CYKORIA mamaNata
• Kneading 1/2 portion into HP anka
• Baking Easter cake in KhP and "correcting mistakes"(multiple posts) Hairpin, Zest
• How to grind yolks without a mixer lina
• General recommendations for the amount of yeast in the dough
• Recalculation of the recipe for 1/2 of the norm Leara
• Saffron tincture svet_ik
• Pre-activation of yeast Masya_
• Baking Easter cake on dry yeast Saf-moment oleg9979
• Raisins in cognac Gdalinka
• If the dough quickly fell on pressed yeast
• How much dry yeast to put
• Electric oven baking tips Andreevna
• Conversion of cake for 2 eggs weighing 114 grams in shell and reducing yeast to 25 grams. for 1 kg of flour (master class) Scops owl

Similar recipes

Butter cake (Elena Bo)

Easter cake (based on the recipe for the Bork bread maker) (MariS)

Easter cake from "Viennese" dough in a bread maker (Qween)

[FOR OPARA:]

So, for cake we need the following products:

Flour - 1 kg
Live pressed yeast - 60 g
Salt - 0.5-0.75 tsp.
Butter - 300 g
Sugar - 400 g
Eggs - 5 pcs.
Milk - 350 ml
Raisins - 200 g
Vanillin - 4 g (2 sachets, 2 g each)

In the evening we prepare dough, which will be fermented all night.

ALL of the above components, EXCEPT 500 g of flour, vanilla and raisins, will go into the dough.
FOR OPARA:

1. Heat 350 ml of milk until warm and dilute 60 g of yeast in it.

3. Whisk the whites until they are stable snow drifts, this is how mine look after Kenwood's work:

4. Pour 400 g of sugar into the yolks and grind thoroughly. I used a blender. Do not use low-power ones, my 700 W was just enough for "grinding" when the overheating protection worked.


5. Melt 300 g of butter.


6. Sift 500 g flour, add milk-yeast mixture and knead the dough.

7. Add salt, sugar and egg mixture, whipped egg whites, melted butter and mix thoroughly until smooth.



8. Determine the dough in a large container, at least 7 liters (the dough will greatly increase in volume) and look for a kind of proofing cabinet for it. I have an oven with a light on as such a place.


9. In the morning I found that my dough had completely fermented, made an attempt to escape and began to fall off safely (after 9 hours 30 minutes of fermentation).

10. Add the remaining 500 g of flour and vanillin to the dough and knead the dough thoroughly.

The dough at the very beginning of the kneading is slightly thicker than the pancake dough, it seems that it cannot be kneaded:



The dough after 10 minutes. the batch begins to gather into a smooth silky bun:



Dough at the end of kneading (about 10 minutes more):



11. Put the finished dough in a large container for proofing (in the oven with the light on).



12. Dough after 1.5 hours of rise



13. Knead the dough and stir in the raisins (paying tribute to tradition, I did it by hand).

14. Further - it all depends on the size and number of forms. I held the paper disposable forms until Easter and took two round glass ones, smearing them with a non-stick mixture.

However, I do not advise anyone to follow my example. For baking cakes from such a wet dough, it is better to take classic narrow high forms. In mine - a large diameter, rather low and conical - the dough did not hold the dome unsatisfactorily during baking. Maybe it would have survived, but I wanted to stick in two large forms at one time, which fit only diagonally. One of them turned out to be closer to the door, the second - to the wall, and for even baking it was necessary to twist them around its axis from time to time and change places.
Therefore, it is necessary to select such forms as to disturb the dough as little as possible during baking.

So, we spread the dough on the board, divide by the required number of pieces, roll them into balls and put them into molds.




15. Dough before and after proofing (1.5 hours):

16. Started baking at 160 *, then increased to 180 *. In any case, you need to focus on the characteristics of your oven and the size of the forms.

17. Easter cake after baking:





To help those who are just going to bake cakes according to this recipe.
Today I baked 4 Easter cakes in the largest disposable paper forms. The dough was kneaded from 1 kg 300 g. Nuuu, oochen I needed exactly 4 pieces. to do. We managed to fill in the forms by about 1/4 of the forms. After baking, the dome did not reach the edge of the molds by about a couple of cm. The dough was put into the mold for about 800g.
If you want hats over the edges of the mold, then put the dough in the mold at least 1/3. By weight - about 1 kg (for large paper form).

[Useful info from julifera]

Zest, I continue to be a fan of your irrepressible energy and imagination! By the way, I also have an eternal search for everything ideal (dough for pies, Easter cake, bread, leaven)
Further editing by Admin from 03/31/10

Useful info from julifera

Did this cake once 6 or more, she had already lost count, that year everyone from him was in ecstasy, no other beads after him were recognized.

Therefore, I tried it in every way and in different proportions.

So I hope my experience is useful to someone:

1. Dough ripening time:

On Kryvyi Rig live yeast, the maturation of the dough was as follows:

at 20-21С - 12 hours
at 27-30С - 9 hours
at 35 ° C and above - it can suddenly ripen and in 4-4.5 hours

Moreover, the higher the maturation temperature of the dough, the more wine taste in the final result.

The last time I made a dough at 21 C - and in 12 hours it grew every 8-10, if not more, but it seemed like it was going to fall off, but it did not start, I could not stand it and made a batch. Pasques turned out to be not wine at all, although delicious.

So I came to the conclusion that for my taste, the golden mean is best - 27-30 C - the wine is present exactly in moderation!
2. Proportions in the plate:



My favorite proportion is 2/3 - because it is in this amount that I have all the molds tightly placed in the oven on 1 baking sheet at a time.
PS:
All my life my mother baked according to the recipe from the "Book about tasty and healthy food" 1954, but they never turned out as tasty as according to the Raisin recipe, they were just tastier than everyone else.

And now this Myasoyedovsky has become tastier than everyone!!!

Every time I do and thank Zest

[Zest]

Zest, what a wonderful Easter cake, and the name is generally class! Tell me, won't the dough get acidified overnight?

[Zest]

Zest, what a wonderful Easter cake, and the name is generally class! Tell me, won't the dough get acidified overnight?

No, the dough will not acidify. This is not a classic dough, here all the baked goods are immediately attached to the case. The dough ferments, acquires aroma, but does not sour. There was not even a hint of this. My dough spent in the oven with a light bulb (about 30 *) for about 9 hours. During this time, it rose to the maximum and was just beginning to fall.

As for the name ... well, so "Street, street, native street, Myasoedovskaya street is mine." Where I bake, I call it

[Zest]

Zest, I also want to thank you for a wonderful Easter lesson.
I would like to ask you this - it is customary in my family to bake a lot of pies - for everyone. I want to double the portion. Confused by the amount of butter, isn't it a lot of 600 g per 2 kg of flour?
The strangest and most interesting thing for me turned out that my mother bakes almost according to the same recipe (there is more sugar and flour - the dough is denser), but she has less butter.

Oh, I completely forgot to ask - how much is the approximate output of products? possible in any measurement systems - pasque, kg, pcs, cm Laughing

[rinishek]

rinishek , no thanks, I did it with great pleasure
I think that the portion can be easily increased by 2 or 3 times, the main thing is to cope with so much dough
300 g of butter per 1 kg of flour didn't seem like a lot to me. Kulich comes out close to butter cake, but I didn't want to reduce the butter, I didn't find it too greasy. If this is so embarrassing, then you can safely reduce this amount to 400-500 g per 2 kg of flour.
With sugar, too, everything is just right. Sweet and without glaze, but with a covered dome it will become very good

The fact that my mother bakes almost the same recipe is not at all surprising, because its prototype is from the Book of 1954. Everything here is tailored to my taste. But after all, no one bothers you to play with the amount of ingredients - you can safely reduce oil, add sugar, flour, if only it was tasty for you

Oh, I completely forgot to ask - how much is the approximate output of products? possible in any measurement systems - pasque, kg, pcs, cm

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

And what about this cake with staleness? Dries up quickly?
And what are you mixing with so interesting? Some kind of harvester?
And in the absence of it, knead with your hands or would you recommend something else?

And what about this cake with staleness? Dries up quickly?
And what are you mixing with so interesting? Some kind of harvester?
And in the absence of it, knead with your hands or would you recommend something else?

With the hardening of this cake, everything is fine. Or rather, badly. It dries very slowly. On the first day or two, it ripens and infuses rather. This is not an early ripening Easter cake, it does not get stale quickly. A piece of the penultimate pastry remained with me for 6 days, there was not even a hint of drying.

I kneaded in a Kenwood combine. Can be kneaded in a bread maker by counting the maximum amount of flour allowed. You can knead with your hands, but this will require much more time and effort.

[Zest]

Zest , I want to ask a couple of questions:
1. If the oven is not on "Makfa", will it be necessary to add ~ 200 g of flour?

2.In your opinion, what are the best aspects of the three (Pokhlebkinsky, Paraskin pasca, and from Viennese) Easter cakes did you take? What is manifested in yours, perhaps even more strongly?

3. What will happen if the proteins are not beaten "to the peak"?

I don't have time to make test baking, so I want to bake it mentally.

[Qween]

Qween

1. Yes, something like this. Makfa takes about 20 percent more water. And in general, if it is not possible to knead in a combine, then it is better to add another 100 grams of flour when kneading the dough (to the one indicated in the recipe), so as not to suffer too much with kneading enough batter. Or take away one egg and about 50 ml of milk.
I just love the slightly moist and juicy crumb in Easter cakes, that's why I do it.

2. It showed even more the juiciness of Pokhlebkinsky, which I missed a little in Paraskina, but it stands firmly on its feet, does not sag like Pokhlebkinsky right after baking. Both yolks and proteins go into the dough (after Pokhlebkinsky I suffered with determining the fate of proteins), but this does not make the dough less tasty. Kulich is sweeter than Pokhlebkin's. And most importantly, the incomparable aroma of Viennese dough is added to all this!

3. If the whites are not beaten to their spikes, they will thin the dough instead of "absorbing" moisture. The technology will be broken. Unfortunately, this is a sine qua non. If not to the peaks, then at least to good density, without liquid.

Zest, hat off to your skill ... and thanks for sharing with us. I have a couple of questions (sorry if I seem ridiculous): :) How do you think your recipe will behave without the use of Kenwood? How realistic is it to knead it by hand? care

[Viki]

How do you think your recipe will behave without the use of Kenwood? How realistic is it to knead it by hand (? (After all, the dough is quite liquid). Can it be adapted to our favorite CP? You write that when kneading, you can add flour, this will not change the quality?

I'm ashamed to admit, but you can't get away from the truth - I've never kneaded such a dough by hand. I think this is almost a heroic act.
In order for the liquid dough to gather "to a heap", and the developed gluten helped to collect it into a ball, it was necessary to knead in the combine for about 25 minutes (the total time for the dough, not counting the dough). But lagging behind the walls of the bucket and the ball-and-drop shape of the workpiece is not the final stage yet. Stir until air bubbles form on the surface. It is in this form that the dough can be safely poured onto the table, folded a couple of times, divided and rolled into a ball. : - \ hands ... oh, I don't know, this monument can be erected during life. Although Viki says that he can calmly cope with such a liquid dough, kneads first with a spoon, and then manually. It will be necessary to "invite her to the studio" to share her experience.

You can adapt to HP. After all, this was done for both Pokhlebkinsky and Vienna. HP, if you count the amount of flour, must cope with the batch. Before buying a combine, I was kneading dough for Italian bread in my Panasonic, it did a great job. And the dough there is even more liquid. But you need to knead for a long time, at least 30 minutes.

If you add flour until the consistency of the dough is slightly denser than in the photo, then this will not radically change the quality, but it will facilitate manual kneading. If you add to the thick dough, then, of course, it will be necessary to tighten all the other components - both sugar and yeast ... Then a slightly different picture will be drawn.

[Viki]

: - \ hands ... oh, I don't know, this monument can be erected during life. Although Viki says that he can calmly cope with such a liquid dough, kneads first with a spoon, and then manually. It will be necessary to "invite her to the studio" to share her experience.

My granny, the kingdom of heaven to her, kneaded just such a dough for cakes with her hands and taught me this way: -You will knead as much for now .. it won't be wet .... I didn't dare to ask how wet the same "w" should become, I'm afraid now I'll have to try it on myself, but these cakes are worth it !!!! ... More than a week they have not stale and the taste ............... In short e this is something ...

Thanks for the answer. I understood that the ethno pens are very, very ... but VIKI gave hope, and if there is hope, this is half the battle. VIKI, or you can do it in more detail and in stages. I would be very grateful or call? Although I think it will be interesting to many. In the pre-scent of the year, of course, I kneaded with handles, but it seems to me that initially the dough was thicker, but I want the same amazing one as in IZYUMINKE. Well, very good

Maybe Vika will correct me later. But I imagine this process as follows: first, knead in a circle with a spoon until the mass of dough begins to "grasp" into a kind of ball and lag behind the walls of the container. Then you can already continue with your hands. When kneading, it is more convenient to lubricate your hands with sunflower oil. But these are my theoretical assumptions. And how it is done manually in practice ... I hope that the girls who did it will share their experience

Maybe Vika will correct me later. But I imagine this process as follows: first, knead in a circle with a spoon until the mass of dough begins to "grasp" into a kind of ball and lag behind the walls of the container. Then you can already continue with your hands.

Everything is correct!
I make a circular motion with a spoon until the dough allows it. When it begins to gather around the spoon with a clear desire to "wind" around it - down with the spoon!
We start moving our hands from the bottom up from the walls to the middle. Hands can be greased with oil, BUT: if you are doing this for the first time and do not know what a well-kneaded dough should be, try not to grease your hands. I understand that this complicates your work, but I promise that the dough itself will not "let you go" until it is perfectly mixed.
It is important: if you take into account the theory that thought is material, even before kneading the dough, do not set yourself up for hard work, but say to yourself: I make the most delicious Easter cakes for my family and friends, everything will work out for me, etc. ....
Considering myself an adequate person, I usually talk with the dough, even though I bake well at night and there is no one to call orderlies

Well, here I put the dough. Not without adventure, of course.
I will begin to describe, so that I do not forget myself and you know what my final result will turn out from (Lord, help me! If only something good would come of it)
I tried to make it easier for myself with the help of HP: milk with yeast + 500 gr. kneaded flour. I added yolks, grated with sugar (blender), melted butter and whipped whites (there were no good peaks - the hand blender was weak: it didn't pull - "soft peaks" turned out - I really hope that this will not be harmful).
And then KHP refused to mix such an amount of liquid into the bun (it was her own fault - it was necessary to introduce everything gradually). Therefore, I stirred everything with a spoon in a saucepan, and then beat it in parts with a blender. I poured it into a huge bowl and put it on a pot of hot water. After 2 hours, I discovered a strongly grown dough and decided to remove the hot water. As a result of the manipulations, the dough settled, but again began to rise at an accelerated pace. Maybe it's such a thermonuclear yeast (Kryvyi Rih). What will happen to her until morning, I can't imagine? Doesn't it peroxide?
I'm going to try to sleep ...

By the way, I plan to divide the dough in half, take 1 part and add 250 gr. flour - knead in HP. Repeat the operation with the 2nd half, and then combine 2 pieces (or whatever you call it - liquid dough and 500 grams of flour will not save the situation) of the dough. Tomorrow we'll see what comes out of my plans.

Morning. Dough rose well and fell. Has a persistent yeast odor.
I added the weight of all the ingredients and divided it by 2: I got 2x950 grams.
1) HP kneaded the 1st part of the dough 900 gr. dough + 275 gr. flour (I had to add 25 grams of flour, since the dough is very liquid).
2) And here it begins ... In the second part of the dough, only 580 gr. Added 250 gr. flour is soft, but a real bun.

Despite vanilla (which you can't hear at all), the yeast smell is killer. Not even yeast, but alcohol

What to do? It's a pity to throw it away ... Well, that's why I have no problems with bread or pastry dough, but just paski - that's all

Yesterday I had the same thing, for an hour the dough grew 2 times, well, I put it in the refrigerator and put it, the smell is pleasant, but the dough is liquid.

Yesterday I had the same thing, in an hour the dough grew 2 times, well, I put it in the refrigerator and put it, the smell is pleasant, but the dough is liquid.

I didn't even think about the refrigerator. And my dough is also liquid, but after kneading it began to "keep its shape".

This dough after 30 min. kneading HP and 10 min. hands - ceased to stick to hands after 5 minutes, and after another five it was already smooth and elastic.


So what to throw it away now? The smell of alcohol is very strong Help ...

[Rusya]

No need to throw away - bake. After baking and one day of "infusion" in the dough, there will be a subtle hint of an alcoholic aftertaste mixed with the aroma of the dough (Ashamed, this is what I like about this cake).

Rusya , do not spur the maturation of the dough with hot water. Yesterday I also put dough for the night. It grows much more than 2 times. In the morning, I found her raised 4 times and began to fall. I keep it at even heat in the oven.

The smell of a ripened dough really should have an alcoholic smell. During baking, it disappears and a subtle aftertaste remains, as when adding a small dose of alcohol to flavor.

Here is an excerpt from a textbook: "The fermented dough has a pungent alcoholic odor and a uniformly mesh structure, which indicates the formation of a normal gluten framework in it. The volume of the dough at the end of fermentation increases 22.5 times, with a slight pressure on the surface of the dough falls off The fall of the dough coincides with the formation of the greatest amount of yeast and their greatest activity. "

We, of course, not prom. production, but the smell of ripened dough has not been canceled for us

[Zest]

Yesterday I had the same thing, for an hour the dough grew 2 times, well, I put it in the refrigerator and put it, the smell is pleasant, but the dough is liquid.

The photo shows that at the beginning of kneading the dough is LIQUID. Did you knead well? I just finished my kneading - the batter turned into smooth and elastic.
It looks like you didn't let the dough ferment

So, I came across this. That is, if not Makfa, then it was necessary to add 200 gr. flour? I added another 50 gr. - has not become any more, the dough is of excellent (as on me) consistency.

Zest, maybe this remark about flour should be included in the post with the recipe so that someone else (like me) doesn't read about it after the kneading?

That's right - to be guided by the consistency of the dough. And if someone takes an even stronger flour than Makfa, what to write for him? To reduce the amount of flour?
rather, it should be added to the first post that the amount of flour is calculated for Makfa, strong and dry enough.

Is it probably better to smear paper molds with butter?)

Better to miss. When I baked a colombica in paper ones, here and there it was imprinted with its sides.

Lenochka !!!!!!!! Thank you very much for the recipe !!!!! This is exactly what I was looking for !!!!!
Now the story is small.
Yesterday I baked Easter cakes according to two recipes so that one could immediately compare and choose the best one for Easter.
At 17 o'clock, I put the dough (made half the norm). Then she took up Easter cakes according to a different recipe. At about 21-22 o'clock, I already needed an oven (by the way, my light bulb works only with convection, so I didn't turn it on, I don't know what the temperature was, but then I found the warmest place in the apartment - a bath) ... I took out the dough and accelerated the fermentation in hot water, because I wanted to have time to sleep at night + I knew that the batch was for testing, and as a gift I would do everything right, which means it would be even tastier. I sent the first cakes to bake.She took the dough out of the hot water after about 30 minutes and dragged it into the bathtub. There it fermented for another hour. Of course, it didn’t ferment completely (but at the first sniffing out of it, I was a little bit plodded and realized that everything was not so bad). In general, I threw it in this form into a bucket of HP and kneaded it with the remaining flour and vanilla. I took it to the bath again. Then she mixed in the raisins with the help of HP and put them in the forms. From that moment on, I sailed off to sleep, and I told my husband to wake me up through the detective. time intervals to check the rise of the dough. We also baked cakes with him, I fall asleep, then he wakes me up, I am on autopilot to the kitchen to the oven and again to the barrel. The cakes were baked very quickly, apparently because they were small in size (and still the roof of one of them was torn badly, but this does not bother me, I will still smear the gift ones with icing, everything will be disguised). I immediately took them out of the molds while hot and wrapped them in plastic wrap. It was almost 4 am.
So! Despite everything, the cakes turned out to be EXCELLENT !!!!! The daughter is delighted !!!!! I am even bigger. The husband is still sleeping, but I think he will like it too
According to this recipe, cakes are airy, fibrous, dry, fragrant, and rich, in general, KULICHI !!!!! True, for my taste, I would add a little sweetness, but, probably, the glaze will have to balance everything ?!
My mother asks to add candied fruits to them for her, because she loves them, but I don't know if the taste will spoil ?! Or is it all for an amateur?
THANK YOU VERY MUCH FOR THE WORK DONE !!!!!! Finally, I found "my" cake recipe
Photos will come later.

P.S .: oh, yes, cakes according to a different recipe are like a cake (although I already baked them, but I compared them at the same time for the first time) and a bit fat. So, I rejected them already. They cannot be compared with the Myasoedovskiye Easter cakes at all !!!! And the husband, without comparing, rejected. Although that year we tucked them in both cheeks and praised them
P.P.S .: baked cakes in teflon-coated molds, did not grease the molds with oil.

Zest, tremendous thanks !!!! : wow: Easter cakes are already in the oven, the top is ready (covered with foil), even if they won't stand a lot. I'll tell you a secret - I licked the whole pan out of the dough. And she was kneading, oh and oh, with her hands until bubbles began to appear in the dough. I wanted to show the photo in the oven, but comp. security does not give incl. radical.

[Zest]

Everything, shot! Beauties lie on their side - rest
Zest, bow to you for the recipe I have never had such beads

Vot (proud smile)


Zest, the first piece is yours

Well, Zest, and well done
After an unsuccessful experience last year with parasqua Easter, I thought I would just bake sweet bread with candied fruits in this one (I already put it). So I saw this beauty today ... well, I will try
Zest, do you knead the dough with a hook in a food processor? If with a whisk (no hook), will it work? I kneaded the charlotte like that ...

Can I answer? A whisk is unlikely to work. It will be hard for a corolla. Today I tried it with a hand mixer, also with hooks, it didn't work. The dough crawled up the hooks onto the mixer. I had to first with a wooden spatula, and then with my hands. It takes a long time to knead, but it's worth it!

Well, Zest, and younger
After an unsuccessful experience last year with parasqua Easter, I thought I would just bake sweet bread with candied fruits in this one (I already put it). So I saw this beauty today ... well, I will try
Zest, do you knead the dough with a hook in a food processor? If with a whisk (no hook), will it work? I kneaded the charlotte like that ...

I play with the combine as best I can. I beat the whites with a whisk, the initial stage of the dough - with a hook, after adding all the ingredients - with a K-shaped nozzle, the dough itself - again with a hook.
Probably not enough toys in childhood

[Zest]

Zest, well, my strength is gone. As soon as I decided that I would bake tomorrow, I came across this recipe. Everything, completely disappeared. We'll have to put this one together with Viennese for the night today. I can't get past your recipe
And no one else baked this cake at the saf-moment of pressed? Maybe they need to be put in a different amount?

[Rusya]

Rusya, Easter cakes are just handsome!

[Zest, klazy]

Zest, klazy, thank you Well I say, this is almost the first time I have such - this is what authorship and guidance of a Professional means

tatulja12, I love it so much when such smudges on Easter cakes

Girls, dear, tell me how to keep them soft before the holiday? And how to protect from the "little worm", which has already managed to rip off the raisins, I will think

[Zest]

Zest, but you can do it not with butter, but with sunflower oil, will the texture of the dough change greatly?
It's just that I have heartburn on butter pask ...

But if it cannot be replaced, then I will survive, since I can make all of them to my parents, and I’ll think of something else for myself
I will raise the dough in the programmable HP DeLongy

To shorten the fermentation time, I can put a 35-degree rise on the program, then how much faster will it cook than a 9-hour program at 30 degrees in the oven?
Or is it better to set it at 30 degrees, maybe it will somehow affect the taste or the quality of the dough?

And another question - if you leave the dough in a saucepan in a 20-degree room - how long will the dough take in this case?
It's just easier for me to put it on before work, and after work it is

Toko, do not scold me much for stupid questions, well, I don’t feel yeast dough, I have little experience, I only did simple things without pairing, and I was always afraid of dough
The first time I will make such real Easter cakes ...

PS
(I can’t stand the dough in the oven, I’ll explain it for a long time, the landlord is nagging me for the electricity spent, doesn’t understand that the 30-degree heating of the oven doesn’t eat much. Otherwise, I’ll start a bread maker on the sly in my room. But of course I’ll definitely bake in the oven.)

(I can’t stand the dough in the oven, I’ll explain it for a long time, the landlord is nagging me for the electricity spent, doesn’t understand that the 30-degree heating of the oven doesn’t eat much. Otherwise, I’ll start a bread maker on the sly in my room. But of course I’ll definitely bake in the oven.)

I kept the dough not in the oven at all, but in the bathroom - I have the warmest place there. And from HP, it seems to me, the dough will run away - it greatly increases in volume.

And no one else baked this cake at the saf-moment of pressed? Maybe they need to be put in a different amount?

I put them on them, from one cube (42g) of dough there were 8 liters !!! True, I replaced 100 g of butter with "Pyshka", there was simply no more in the house (everything else is clear according to the recipe)
And then I missed the proofing in the forms, the dough rose with a hat with earflaps, I had to additionally crush and lift. Now in the oven .. I'm sitting praying

And from HP, it seems to me, the dough will run away - it greatly increases in volume.

I will do half the norm, that is, 250 grams of flour in a dough, I do not know whether it will run away or not with 30 grams of live yeast.

A simple light pizza made from 500 grams of flour on 12 grams of dry yeast has repeatedly tried to escape from the Mulinex large bucket, but it's 500 grams of flour, not 250

Girls, dear, tell me how to keep them soft now before the holiday? And how to protect from the "little worm", which has already managed to rip off the raisins, I will think

In a bag of them, in a bag. Or wrap with cling film. You can also freeze.

Zest, but you can do it not with butter, but with sunflower oil, will the texture of the dough change greatly?

I won't tell you because I don't know. I have never made cakes in vegetable oil. Maybe someone who has experience with a similar test composition will respond?

I will raise the dough in the programmable HP DeLongy

To shorten the fermentation time, I can put a 35-degree rise on the program, then how much faster will it cook than a 9-hour program at 30 degrees in the oven?
Or is it better to set it at 30 degrees, maybe it will somehow affect the taste or the quality of the dough?

And another question - if you leave the dough in a saucepan in a 20-degree room - how long will the dough take in this case?
It's just easier for me to put it on before work, and after work it is

It is not necessary to set it to 35 *, the optimum temperature for maturation of the dough is 28-29 *, everything should ripen naturally. All "spurring" of course will affect the quality of the dough and, as a result, the taste.

There is also a method of "cold" dough, I used it for bread ... the same Sitnoy. But how will he behave for Easter cake, but with your 20 * ... maybe it is better not to experiment so much once a year, but to do, as the technologists recommend, at 28-29 *? ..

Take into account the moment that the dough increases in size from the initial volume by at least 4 times. So figure out if there is enough space for her in your bucket or if it should be transplanted into a larger vessel.

Good luck))

I have never made cakes in vegetable oil. Maybe someone who has experience with a similar test composition will respond?

at least half of the oil can definitely be replaced with vegetable ... I tried to make such a cake - very good. air turns out!

decided to bake this cake! Reduced the proportions to try kneading in a bread machine. And here's the question: put on a full cycle with a rise, and then in the oven? Or just knead and into a mold so that it rises in it?

I won't tell you because I don't know. I have never made cakes in vegetable oil. Maybe someone who has experience with a similar test composition will respond?

I make cakes from Elena Bo in vegetable oil, I didn't do it with dough. In 5 minutes my next one will be ready. Vegetable. Pukhlyak, with an orange roof. it's even a pity to put fondant on such a color

Girls, what mode should you turn on in the oven at night? I have no instructions for it ... I turned on the bottom and top heating, the temperature was 40 (set the thermometer) ... Maybe turn on the "fan" mode? How is convection indicated?
I can not find the symbols of the modes anywhere on the internet ...

Temperature d. B. 28-29 degrees, already written here, if you can better not "fry" the dough.
I would also decide that the bottom and top are at 28-29 degrees. and I would not include convection - I have a doubt that the dough will wind up ... IMHO.

Temperature d. B. 28-29 degrees, already written here, if you can better not "fry" the dough.
I would also decide that the bottom and top are 28-29 degrees. and I would not include convection - I have a doubt that the dough will wind up ... IMHO.

For some reason, my minimum temperature in the oven is more than 30 ... I don't know what to do ...