Kulich with Myasoedovskaya in the oven (master class)

For the first time I tried this recipe and new ceramic forms. The cakes turned out to be very successful, the shapes also justified the hope. Everything is baked, the Easter cakes are light and at the same time juicy, with a stunning smell. I will bake again. Many thanks to the author of the recipe!

svetlana))), proteins without sugar and the order of input is not important. I put the whites first, then the yolks interfere better with the dough. And someone generally whips eggs entirely ...

I made a batch, but what if all the cakes do not fit on a baking sheet? in the refrigerator to remove the dough in the forms? does not peroxide, 6 paper molds are placed in the oven, height 10, diameter 15 cm, 400 each put Easter cakes without a hat if on the floor. put a kilo, then the mushrooms will

Greetings to the followers of Myasoedovsky! Once I tried to bake cakes according to this recipe, and since then even the thought did not occur to bake cakes somehow differently. The result is always excellent. There were never any questions about dough, kneading and baking, but this year I was "stuck" for the first time: upon completion of kneading (in the "BOSCH" combine), I discovered that the dough bun in a bowl seemed to float in an oil puddle. When I took the dough out of the bowl and put it on the table, it spread like a pancake. In order to somehow collect the dough into a heap, I began to add flour (without getting carried away) and completed the kneading by hand. I tried the baked kulich today and was satisfied with the taste, I was also pleased that the dough was not "clogged" with an additional amount of flour.
Tomorrow I am going to bake again, and therefore I ask: what is wrong? Did anyone have the same situation and what decision did they make? In a word: who is to blame and what to do.

Girls, does anyone add cardamom to the dough?

I always, and in any pastry

[svetlana)))]

svetlana))), I put 500 in such forms. This dough is heavy and there will be no large domes (I never have). And cardamom adorns baking very much, but I don't put it in this dough (it is very fragrant in itself), but always in buns



Yesterday I had such forms and 6 pieces came out of one batch, and then 6 more from the second. Everyone has already left and even received praise (from the most impatient)

Yesterday I had such forms and 6 pieces came out of one batch, and then 6 more from the second. Everyone has already left and even received praise (from the most impatient)

Thank you for the information, Evgeniya, how long are Easter cakes baked in such tins?

[svetlana)))]

svetlana))), I bake with convection, the first 20 min. 140, then another 20 min. 160. Before turning on, I moisten the oven well.



ticketmost likely you kneaded the dough. Somewhere above, they already wrote about this ...

I love this cake. A win-win!!

Moisten the oven well before turning it on.

Put a pot of water? or how?

I dare to demonstrate the result ...

[svetlana)))]

svetlana))), just spray the walls and the door

I dare to demonstrate the result ..

What a beauty!

I dare to demonstrate the result ...

Was the oven humidified or what?

[Georg_ars]

Georg_ars, is this a double serving?

Thank you girls for the kind words ...
This is a single serving, i.e. 1 kg of flour.
I did not moisten the oven (when I bake bread, then the first 5 minutes with steam, here it is not)
Mixed in vanillin, cardamom. And in two - fried almond chips (experiment). Top with an egg, sesame seeds.
Pok in grandmother's, left by inheritance, intended for this alum. saucepans, greased with rast. oil.From the oven I put the pots on a wet cold towel for 10 minutes, then with a sharp knife I went through the diameter and they easily came out of the mold. We rested for an hour lying on our side ... Smell ... Liqueur and cognac ... (Another low bow to the author of the recipe ...)
Today the second portion will "go" for the night ... Because they diverge, "like meat sandwiches at a vegetarian dinner" (O. Henry) ...

I don't know where else to ask, I only talk about Easter cakes in this topic, I didn't bake other recipes.
A friend asks for a simple recipe for beginners. Tell me, who knows), from those that we have on the forum.

I don't know where else to ask, I only talk about Easter cakes in this topic, I didn't bake other recipes.
A friend asks for a simple recipe for beginners. Tell me, who knows), from those that we have on the forum.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=456445.180maybe this one will do

Suggest this
https://Mcooker-enn.tomathouse.com/@o...tion=com_smf&topic=3502.0
Several years ago I tried it - quite tasty and, in my opinion, not so difficult, especially since it is baked directly in the HP (if any).

HP is not there (
But for the lazy I will show you, thanks !!

This is a single serving, i.e. 1 kg of flour

George, kneading by hand or by machine? I kneaded for 40 minutes manually

Happy Holidays,
ps I have been using this recipe for the fourth year already

I don’t know what’s wrong, the dough is thin and you’ll hardly make a bun out of it, just put it on with a spoon)

[Svetlana]

Svetlana, so is the cake dough.

George, kneading by hand or by machine? I kneaded for 40 minutes manually

40 minutes ...! Poor thing ... Hats off!
I kneaded the dough in HP, and the dough in the morning for 10 minutes with a kneader - metal spiral. on the handle, then I feel it is not productive - I took a BOSCH mixer (450W) with spirals and kneaded it, dumping it into a saucepan. Of course, I didn’t succeed in such a "silk ball" as in the original, but nothing. Last year, I kneaded this spiral with my hands and it worked out too. In this case, the dough should not be dense, they correctly note, it is very lively. So don't be confused by that. Sprinkle with flour so that it does not stick to your hands.
This is already before the raisins and the final proofing ...
By the way, there was no kolobok, you can put it on with a spoon. I dumped it on the table, dust it with flour, cut it off with a knife, dust it again, made a lump, threw it into a mold and flattened the top with a silicate spatula ...

The dough is quite fat and if kneaded well, it does not stick to your hands. If it sticks, you can anoint your hands a little with oil and form lumps.

I don’t know what’s wrong, the message is watery and you’ll hardly make a bun out of it, just put it on with a spoon

I had this. applied with a spoon. did not affect the shape and taste of the finished products)

Every time this dough behaves differently for me - it sticks, does not stick, there is a kolobok, there is no kolobok, but always, I repeat, ALWAYS these are gorgeous, tasty cakes at the exit.

Flour (even of the same manufacturer) is different in different batches, that is, the %% content of panifarin (gluten) in it fluctuates, hence the different picture during kneading ...

I took a BOSCH mixer (450W) with spirals and mixed,

I have a manual mulinex, not weak, I thought, I can knead it with spirals, I will still repeat this recipe, I will knead it with a mixer))

I had this. applied with a spoon. did not affect the shape and taste of the finished products)

I laid it out with my hand, it turned out 5 Easter cakes, tomorrow weight and a photo, and now sleep

I have a manual moulinex, not weak, I thought I could knead it with spirals, I will still repeat this recipe, I will knead it with a mixer))

I only interfere with my hands. but that's my fetish if you will. this cake is not cake for me without manual kneading

SOS! Help me please. If you put yesterday's baked cakes in the oven for a fry? What will happen? I still have a completely broken stove, the current from below is hot, today I did the 2nd batch - for interest I opened the cake - it is gley, it sticks to my teeth: (I opened yesterday's cake baked - the same song. P. s. were baked for about 1.2 hours. but very white ..

Girls, help out! At 9 pm I put the dough, it immediately began to actively bubble and rise, although in the apartment no more than 20 degrees, at 5 am I looked at her, went up 2 times, at 8 am she rose a little more and seemed to start to fall off, and very much it smells of alcohol, but as strong as the last time she did not rise (What to do: wait some more or stir the flour? Kryvyi Rig yeast

Girls, help out! At 9 pm I put the dough, it immediately began to actively bubble and rise, although in the apartment no more than 20 degrees, at 5 am I looked at her, went up 2 times, at 8 am she rose a little more and seemed to start to fall off, and very much it smells of alcohol, but as strong as the last time it did not rise (What to do: wait some more or stir the flour? Kryvyi Rih yeast

I think that it is better not to put it at night, I put it at 13 00 in the afternoon at 17-30 the dough was already ready while kneading, spreading, then the raisins were kneaded in shapes, for the spreading in general at 22 00 I took them out of the oven, checked with a splinter, I didn't notice, and the dough had a smell, I don't know whether it was strong or not, I sniffed three different recipes, custard from Sveta, Alexandria with baked milk, and from Myasoedovskaya, well, lamb to a heap of cake dough. The dough was in the kitchen, not near the radiator, but not far from the included electric plate.

[Soroka84]

Soroka84, Julia, add a little yeast during the final kneading, otherwise the cakes may not rise very well.

If the dough smelled like alcohol, there was a lot of yeast.

this cake is not cake for me without manual kneading

Perhaps .., perhaps .. But everything that is not bought, but made by you (with the involvement of technology, or without it, or by combining) already, in one way or another, carries a particle of your soul. And, if at the same time the result is also worthy of admiration in terms of taste parameters and does not crumble in the hands or does not get lost in a lump in the mouth, then this is the cake. I THINK SO...

[M @ rtochka]

M @ rtochka I also liked the Masterpiece. Simple and good result. The oven is short-lived.
And I have experiments again. Already against my will. Yesterday I put the dough at 19.00 and left until 9 in the morning. I put the yeast in at the rate of 20 grams per serving and put it on the loggia. He told his daughter to knead. Naive. She just got up a little. 4 degrees of heat. I didn't expect it to get so cold and left all the windows open. Now I warmed up in the warmth, I got up and I kneaded the dough, rubbing another 5 grams of yeast with flour. Yes, and added 3-4 spoons of flour to the dough while kneading. Also this year it was watery.

Cold proofing in bakery also takes place, and not inevitably .. The main thing is to feel the processes and make adjustments ...

[svetlana)))]

svetlana))) I like that, too, cakes were baked in a day. I don’t remember how much in time, but I liked it much less than those in which the brew was ripening overnight. Less aromatic and tasty turned out. Since then, I decided to put dough only at night. For 8-9 hours, how the yeast will work.
You are sure it turned out delicious
Georg_ars Yeah, I like fermenting dough at night for bread in the refrigerator.

[Zest]

Zest, thank you so much for such a smart, verified and proven recipe! Everything worked out wonderfully well !!!! Happy Easter to you and all forum users, bakers!

[natapit]

natapit, just a miracle! Blush, sunny!

If the dough smelled like alcohol, there was a lot of yeast.

Well, after all, the yeast is put according to the recipe, last year I reduced the yeast and nothing came of it.

Thanks again HUGE for the delicious recipe! I have been baking for several years and at the same time trying a new recipe, this year I baked a new one and the paska will be used for crackers, but in your opinion, as always, the result is amazing !!! No more experiments, next year a double portion of these!

svetlana))) I like that, too, cakes were baked for the day. I don’t remember how much in time, but I liked it much less than those in which the brew was ripening overnight. Less aromatic and tasty turned out.Since then, I decided to put dough only at night. Hours for 8-9 how the yeast will work

Thank you, Larissa, I will take into account, I will bake again for weeks, I will put the dough for 9 o'clock, you do not reduce the yeast?

Zest, thank you so much for such a smart, verified and proven recipe! Everything worked out wonderfully well !!!! Happy Easter to you and all forum users, bakers!

What handsome men! in what molds was such beauty baked? and were the molds oiled?

You are sure it turned out delicious

Larissa, tomorrow I'll try my Easter cakes, the post has withstood a strict one I can't believe)) Today I dedicated Easter cakes))

[Daria]

Daria, Svetlana, thank you very much!!!

What handsome men! in what molds was such beauty baked? and were the molds oiled?

SHAPES - these are coffee cans and one liter enamel mug, did not grease anything, only covered the bottom with baking paper. I do not know or is on the forum, but I will share the glaze recipe.
PS I cooked for the first time and I do not know how she will behave, but quickly, and most importantly, without proteins and not dangerous.



Glaze that does not crumble

Small sugar - 180 g
Instant gelatin - 6 g
Water - 4 tbsp. l.
Lemon - 1 medium

Soak gelatin in cold water (I have a sheet).
Dissolve sugar in water and heat without boiling until the sugar is completely melted.
Remove from heat and add swollen and squeezed gelatin. Add lemon juice if desired. Stir everything well and immediately beat with a mixer until a thick and viscous consistency.
Immediately cover the cakes with the prepared glaze. If the glaze has thickened, warm it up in a water bath.
When cutting the cake, the glaze does not crumble or crack. Freezes quickly and does not stick. Good luck!

SHAPES - these are coffee cans and one liter enamel mug, did not lubricate anything, only covered the bottom with baking paper

Thank you)) today I also made such a frosting with lemon, but better without it

Very cute Easter cakes, Natasha! And thanks for the glaze recipe, I wonder if I'll try it, but already in gingerbread cookies ...
Here's what I "created" in 2 days, this is a double portion.

Happy Easter everyone! Creative restlessness for you and many delicious recipes !!!

[George]

George, Thank you! And so your beauties !!!! The eye is pleasing!

Everything is good in these cakes. one is bad, little comes out. Last year I baked for one portion, it was not enough, we quickly gobbled it up, we said we want more)) this year, too, it turned out not enough. next year I will bake two portions, one question remains open, where to take the dishes for dough? seven liter saucepan is only barely enough for one serving, this year I ran off slightly. And if you knead two portions, then immediately into the barrel?))) Maybe someone knows the secret of fermenting dough in a small container?

[Tesh]

Tesh, I put one portion at night, and second in the morning. Of course the whole day goes away, but it's worth it. And only one portion at a time goes into the oven ... All attempts to make any other recipe fail with a bang. Due to the chic unique aroma, these Easter cakes are the most delicious !!!! And seven liters is not enough for me, this is 12.