home Bakery products Easter Easter cakes Kulich with Myasoedovskaya in the oven (master class)

Kulich with Myasoedovskaya in the oven (master class) (page 28)

doom
Good evening! So the Easter cakes are ready, the dough is lovely, many thanks to the author. I did everything manually. What was it worth only to beat the whites, something remotely resembling a whisk. And everything turned out great. But the decoration did not work out very well, which was what the child decorated. I didn't have enough strength for more.
doom
Kulich with Myasoedovskaya in the oven (master class)
Natalyushka
Kulich with Myasoedovskaya in the oven (master class)

So my beauties are in full readiness, I put a little dough in the molds, therefore they are not high.

Zest, thanks for the recipe and a great master class

Happy Easter everyone !!!
Agata
disney
wanted to insert a photo. I didn't take a picture right away, and now there is nothing to take a picture. But I will say - the Easter cakes were a success! There were no lumps in the baked ones. Thanks again for the recipe. Now I will bake only on it
ledi
Quote: valuhka

What are your beautiful beads! Could you tell me the glaze recipe? Drawings as I understand it - icing?
Oh! what a beauty! Super! I have not seen this before, it's not just to sprinkle with powder. and also need to dream up!
Tata
Zest, thanks for the recipe. The Easter cakes turned out to be tasty, fragrant, even very good. The family even asked if I had put in a lot of alcohol, there was such an obvious alcoholic aroma. And the longer they stand, the richer they become. In general, thanks a lot again
Kulich with Myasoedovskaya in the oven (master class)
Trendy
On Saturday, cakes were baked according to different recipes, but this recipe turned out to be one of the most delicious.

Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)
ledi
Quote: Tata

ZestThe family even asked if I had put in a lot of alcohol, there was such an obvious alcoholic aroma. And the longer they stand, the richer they become.
The more I study the recipe, the more I start to get confused. Is it good that the cake smells like alcohol? he must smell like vanilla, baking? And why does it smell like alcohol? yeast is not fermented or what? do not be offended for the question that I am completely confused and want to figure it out. And then the further into the forest, the more firewood! professional girls please explain.
Today I ate such a cake (treated) it smelled strongly of yeast and nothing else. I didn't like this smell at all: (it was badly baked inside. Is it really that smell? So I want to figure out what it should smell like? My Easter cakes do not have an alcoholic smell, they smell like vanilla.
qdesnitsa
Quote: ledi

The more I study the recipe, the more I start to get confused. Is it good that the cake smells like alcohol? he must smell like vanilla, baking? And why does it smell like alcohol? yeast is not fermented or what? do not be offended for the question that I am completely confused and want to figure it out. And then the further into the forest, the more firewood! professional girls please explain.
Today I ate such a cake (treated) it smelled strongly of yeast and nothing else. I didn’t like this smell at all: (it was badly baked inside. Is it really that smell? So I want to figure out what it should smell like? My Easter cakes do not have an alcoholic smell, they smell like vanilla.
Verochka, I don't even understand. Did you bake myasoyedovsky cake or not?
ledi
no, I baked according to my own recipe (I put it "Slobozhansky") you can see. And I study "Myasoedovsky", I want to bake for a memorial Sunday.
You can speak to me, it's easier
ledi
Quote: Rusya

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
ledi
Quote: Zest

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).
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
I think that's the answer ... I quoted Zest. So . that after baking the cakes should not smell strongly of alcohol, but slightly
qdesnitsa
So Vera, let's figure it out - the alcoholic taste in the kulich is barely perceptible, so if you added rum or cognac to the dough! this is due to the long fermentation of myasoedovsky - this is a Viennese dough that ferments for a long time ... so you will not regret the bakes !!!!
ledi
of course I will bake! I immediately fell in love with this recipe, I just don't want to spoil it.
qdesnitsa
Vera just follow the recipe exactly, the dough is NOT thick at all, DO NOT add flour! when kneaded, it somehow magically gathers into a lump! I kneaded the dough with my hands, without equipment!
ledi
I already understood that, thanks! It is not easy to knead the dough with my hands, according to my recipe I reduced the amount of flour and kneaded for 50 minutes and it still sticked to the table, I had to grease it with vegetable oil. But the pastries turned out to be delicious this year! not in vain I tried. To be honest, this is the first time I've heard about this, although I've been baking for a long time. I didn’t know that from long kneading the dough becomes a bun and stops sticking. I used to knead and beat it on the table for a long time, but I did not regret the flour either.
qdesnitsa
Yes Verun, as the specialists write, gluten develops from long kneading, and therefore the dough is going into a bun! I made it for 3 kg of flour and kneaded for almost 2 hours, but I divided the dough into 2 parts
Lyulёk
I have already baked this recipe 2 times in the last 5 days.

There is no smell of alcohol in any of the ready-made cakes. But both times I made cakes with dry yeast. I took 15g.

It is necessary to ensure that the dough does not endure. As soon as it drops, immediately knead the dough.

If the dough is fermented for a long time, then the acidity of the dough increases, the yeast "eats" sugar. Therefore, the wine smell appears, and the cakes become less sweet.

And I also noticed that at a high fermentation temperature of the dough, the acidity of the dough is higher and the alcoholic smell is more noticeable than when fermenting the dough at room temperature.
LeRusik
And I ruined my beads
Love turned out with the dough. I did it with dry yeast, kneaded it with my hands (it seemed to me not difficult, I even liked it). By the way, after kneading this dough, the hands were, the skin became soft and silky.
And then everything is wrong - at first I put a little dough in the molds, then it stood in the proofer, so when I put it in the oven, it fell, well, and in the end I was so worried that the pastries would not be baked, that I just dried them
Although this did not stop the children from devouring 3 pies on the same day (even without decorations).
Albina
Quote: LeRusik

And I ruined my beads
With the dough, love turned out. I did it with dry yeast, kneaded it with my hands (it seemed to me not difficult, I even liked it). By the way, after kneading this dough, the hands were, the skin became soft and silky.
And then everything is wrong - at first I put a little dough in the molds, then it stood in the proofer, so when I put it in the oven, it fell, well, and in the end I was so worried that the pastries would not be baked, that I just dried them
Although this did not stop the children from devouring 3 pies on the same day (even without decorations).
LeRusik, Negative experience is also an experience, don't worry. The most important thing is how our households eat our works, this is my opinion
LeRusik
Albina
I do not worry.With yeast dough I'm on you, it's easier for me to bake a cake than pies or pies. The main thing is that I understood my mistakes, now I will correct them.
qdesnitsa
Quote: LeRusik

Albina
I do not worry. With yeast dough I'm on you, it's easier for me to bake a cake than pies or pies. The main thing is that I understood my mistakes, now I will correct them.
LeRusik read somewhere on the forum - if you have fallen dough after proofing, then you just need to wait for the next proofing
sweetka
Devulki! Happy Holidays to everyone! And a small report on this year :) I've been baking for several years now, and the dough has never had the same consistency. Chudasia! this year it was not as liquid as, for example, last. It was harder to knead - I manually stir for 45 minutes by 3 kg. flour. But all the same, a very pretty dough came out - with my favorite threads :) This year I moved away from the recipe at this point: I did not put butter in the dough in the evening. And I put it in the morning, then when the rest of the flour with raisins. I liked this option (somewhere on our forum it was necessary to add oil last) - in the next. year too, I will do so. I put less yeast for 3 kg and butter too. Therefore, the pasches turned out to be more airy and lacy than usual. But still very tasty!
APD: here, comrades reminded that the oil was in Pies from Scarecrows! Thank you Chuchelka for pies and info, and Zhivchikthat recalled. All love!
chapic
Quote: ledi

The more I study the recipe, the more I start to get confused. Is it good that the cake smells like alcohol? he must smell like vanilla, baking? And why does it smell like alcohol? I had this when I soaked raisins in koyak. the raisins have absorbed. and then gave it to the dough. but it was not critical. the next day in moderation
[/ quote
Nadya.g
Once again I want to thank you for this recipe. Baked 3 times. 3 years in a row. Delicious and not troublesome Easter. I've been baking Easter for 20 years already, of course I've repopulated several recipes. This is the best of ALL !!!!!! It's true. Very uncomfortable. And is it important! the more I bake with 2 little sons, THANKS !!!!!!!!!!!
julifera
sweetka

About two years ago, we talked about a certain crumbs of this cake, which we had not previously observed, such as possibly due to the waning moon.
Last year I skipped all the baked goods, I didn't have it, so I didn't check anything.
This year we are all baking again on the waning moon, but I have already switched to another recipe.
So, as a great meat-eating connoisseur - prick - with a tiny bit of eccentricity or not? depends on the moon or what?
Freesia
This year the Easter cake surprised me the same! The dough ripened for 8 hours, (usually 3-4 hours) the dough turned out to be perfect, and in the past years it was very sticky. Ready-made cakes do not crumble at all. And they are delicious. I don’t know what to connect it with. All the products are the same, the only change is homemade butter and eggs, but did that really make that difference? I think there is something else
julifera
Quote: Freesia

the only change is homemade oil

Oil definitely affects!
The other day I made the same recipe with the same butter, but the second time I replaced half of the butter with refined vegetable oil - and that's it, we arrived - the dough is sticky, sticky.
Both options do not crumble, even though the moon is waning, but this time I was no longer a meat-eater.
izvarina.d
I am delighted with this cake! Many thanks to the author! The whole process was perfect. My digressions from the original source:
1. proofing in the refrigerator;
2. 250 g butter + 50 g vegetable oil;
3. proteins + 50% sugar - whipped;
4. yolks + 50% sugar - beaten.
I baked it twice, on Thursday and Saturday. As for me, the cake gets its ideal taste on the 3rd day. There were no lumps, no crumbs, in general, there were no "side effects".
The scent is another story.

Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)
qdesnitsa
Diana is super ....
izvarina.d
Olesya, thanks! Itself is shocked!
Tatka
Hello! Baked Easter for the first time in my life, it turned out very tasty! Thanks for the recipe !!! Only very quickly it became stale literally every other day, it seemed that I did everything according to the recipe, but I added a little more flour, as the dough was already very liquid, maybe that's why
Olga1984
For the first time in my life, I also baked a paste)) I kneaded it with my hands (for a long time, but it's real). It turned out just awesome !!! My brother said that he had never eaten so tasty in his entire life, and he is still that gourmet.The only thing when they parted in their uniforms, my mother was scared that they would go over the top and took off the top ((((Therefore, they treated from above as failed ((the main thing is that the taste conquered everyone and the presentation did not bother anyone Kulich with Myasoedovskaya in the oven (master class)... Thanks for the recipe)))
Naroma
Great recipe !!!!!!
Thank you very much for a great holiday !!!!!!!!
Matanya
Well, I got a photo of the cutter to expose ... The cake is very tasty, especially after the holding, we cut the last one today and I can say with confidence that after aging it is even tastier. ... And most importantly, the aroma !! When I cut him, he smelled so ... !!! In general, pestnya!
Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)Here you can clearly see, on the left - myasoedovsky, on the right - "it couldn't be easier" too from Izuminka

I kneaded it by hand for an hour (I couldn't take it longer), the bun turned out to be soft, possibly due to flour, the yeast was dry (well, we don't have normal yeast...), The dough stood for 6 hours, then it began to fall off, in the proofer, in the oven under a light bulb, 2 hours. does not crumble. That seems to have told everything. Bake with joy!
Giraffe
It so happened that there is no photo of Easter cakes in a section and in full dress. I postponed everything for now and there was nothing to photograph. Baked according to the recipe, without increasing anything in two large panasonic. The owners presented the size, even the top turned out to be not pale.
Kulich with Myasoedovskaya in the oven (master class) Kulich with Myasoedovskaya in the oven (master class)

She baked three Easter cakes: meat-eating, butter and royal bummer. Everything is tasty, but for my family, myasoyedovsky is in the first place for the second year for sure. I just don't remember when I baked it for the first time, but I definitely baked it that year
Oksana1999
Thank you very much for the recipe !!! My family said that now we will always bake this. It turned out awesomely delicious.
Olima
Quote: giraffe

Baked according to the recipe, without increasing anything in two large panasonic. The owners presented the size, even the top was not pale.

Tanya, how long did they bake in a slow cooker? And I correctly understood that the first kneading of dough is enough for just two pots from a multicooker?
Giraffe
One batch for two multicooker. Judging by one, it would have been even higher, but the lid would not give. 65 minutes was enough for me.
fomca
This is my first time this year too, thanks to Freesias for a tip on the recipe, got acquainted with these cakes!
I was very pleased with the result!

The first time I baked, completely following the recipe. The second batch with minor changes, I put the dough in the refrigerator overnight, because the first time it came to me in 4 hours, I decided to let it stand a little longer, took it out in the morning and stood at room temperature for another 5 hours, kneading the dough in HP, and for baking, put the molds in the cold oven and turned it on. My roofs are all in place!

Kulich with Myasoedovskaya in the oven (master class)

Giraffe
Pretty boy!
ledi
good evening ! Finally, I tried this recipe. I won't talk about the taste for now, let it be infused. The result is airy, light Easter cakes. And now I will write in detail about the baking process and along the way I will ask questions, and you girls, who have already baked this cake not for the first time, tell me.
Made for 2 servings. I put the dough in the refrigerator at 22.00 yesterday in a 10-liter saucepan (too small for such a portion). At 5.30 it was completely full and the dough was not fallen, I put the pan on the table and within an hour it started to come up. An hour later, she tried to run away from me, in order to save the situation, I besieged her and immediately kneaded the dough. Here's a question, did you have to knead or wait what else would come up? She withstood me for 8.5 hours. Well, and then the most interesting thing began: girl_cray: I kneaded the dough by hand for almost 2 hours, it stubbornly remained liquid, I added an additional 200 grams of flour and it did not help. I kneaded it three times by folding as Lily said, in general this way and that, but it stuck to my hands and to the basin. I left him like that. Then, when I laid them out in molds, I smeared my hands with vegetable oil. Because of the liquid dough, the pasches were left without a dome (cap) Am I right? Or is there another mistake? Now I will post pictures. In the cut, the cake is white unusual, when I bake my Slobozhansky cake it turns out yellowish.
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Natalyushka
]Kulich with Myasoedovskaya in the oven (master class)

So my beauties are in full readiness, I put a little dough in the molds, therefore they are not high.

Zest, thanks for the recipe and a great master class

Happy Easter everyone !!!

Today is exactly a week as they stand (oh, they have already eaten for breakfast) on the table, uncovered AND DO NOT BLOOM AT ALL, but the taste
Scops owl
And this year I baked cakes according to 2 recipes. That's why the April one. I thought that once it baked for a long time and chilled on pillows it would be very tasty. But it turned out, for our taste, it looks more like sweet bread, and I would also add sugar to it. So we liked Izyuminkin more and it tastes better than the classic 1954.
Thanks for the recipe. I will bake according to it, well, I will try other recipes, but I will not start the April one.
I baked an average portion of 666 grams, yeast, put everything according to the layout, came up at night, quickly.

Who tried it, can you reduce the yeast?
fomca
Scops owl , although I baked for the first time, but on the recommendation Ira Freesia, yeast immediately put the amount, based on 1 kg of flour - 40 grams! Everything worked out great! A very good recipe!
ledi
Girls, well, what is wrong with me? You can write about taste today. My husband liked it and said that it was better than mine, who used to bake: (And to be honest, not very much ... But they don’t argue about tastes, it’s delicious !! But I don’t like too holey cakes, I like it denser. But Myasoedovsky turned out too airy and today it has begun to crumble, albeit soft. I understand, it’s not the recipe, I guess, but I don’t understand what I did wrong. Although the recipe has deviated quite a bit (extra flour, described above) But because of the flour it would have been denser ... Every owner turns out differently, because when you cook borscht, it always turns out differently.:
While writing the message * JOKINGLY * the husband cut the cake and it does not crumble, it turns out that you also need to be able to cut
N @ T @
Vera, and in my three years of cooking this cake, it has never been super-perforated, so I have it exactly like the Raisin in the photo in the recipe
ledi
Natasha, look at my pictures, there is a section, you can clearly see the big holes. Nata, on what yeast did you bake this cake? I used Lviv and put 100g for 2 servings
N @ T @
Vera, and I remember your pictures, was also surprised that it was not so at all with me, I liked your perforation.In one year, all the girls complained about the thermonuclearness of Lviv yeast in this topic, so this year I bought Kryvyi Rih yeasts, and in previous years I baked on dry saf moment

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