Kulich with Myasoedovskaya in the oven (master class)

I also baked Easter cakes today !!))) God, what are they fragrant and tasty, just gorgeous! I am very sorry that last year I did not dare to make this cake, I chose simpler and faster recipes. This cake is the most wonderful of all) I made with Lux yeast, added 50 grams. I put the dough in the oven with the light on at 21.30 in a 12-liter saucepan, around twelve at night it was already at about 5 liters, I quickly took it out and put it just on the table. I was worried about her all night, but at night it was not an option for me to bake - the kitchen was combined with the hall, and there my husband was sleeping. at 6 in the morning she looked - she got up and fell ten centimeters. rather began to knead the dough. My gastroragon kneaded it for about 35-40 minutes, then proofed it in the oven with a light bulb for an hour and a half, immediately turned on the heating 160 without removing the Easter cakes and put boiling water down. After 25 minutes, she removed the boiling water and baked at 180 for another 30-35 minutes. chilled part on the side, part standing. Standing better - the sides do not crumple) It turned out 8 Easter cakes, insanely tasty and fragrant. until she decorated it, put it in the freezer so that it would be preserved until Easter, and left one for testing. I want to bake a portion tomorrow, but put the dough in the morning, I think it will ripen in the oven in four hours)

Thanks for the detailed description, it helps a lot And tell me how big you got 8 Easter cakes? I want to try this year, but 8 is somehow not enough for me

8 pieces of such yummy are definitely not enough! baked in paper molds, diameter 11 cm, height 9 cm well, plus a dome on top of Easter cakes - I divided the dough by eye, so where higher, where lower it turned out. yes, by the way, I added natural vanilla instead of vanillin, but you can't hear it there at all, next time I will do it without it, this cake is beautiful in itself, without any spices!

8 pieces of such yummy are definitely not enough! baked in paper molds, diameter 11 cm, height 9 cm well, plus a dome on top of Easter cakes - I divided the dough by eye, so where higher, where lower it turned out. yes, by the way, I added natural vanilla instead of vanillin, but you can't hear it there at all, next time I will make it without it, this cake is beautiful in itself, without any spices!

Thank you, I have the same molds, I will make 2 portions

And if it's not a secret, how will you knead? there, after all, a rather big volume will turn out ... in which unit will it fit so much dough? Or is it really all with your hands? for me this is a feat ...

And if it's not a secret, how will you knead? there, after all, a rather big volume will turn out ... in which unit will it fit so much dough? Or is it really all with your hands? for me this is a feat ...

But I sit and think, a Bosch combine, I doubt it, probably all the same with my hands, wow, I don’t know what to do, scary, too much, probably dough. Contact me on you

I'm only in the harvester with my hands, I don't have enough

I'm only in the harvester with my hands, I don't have enough

I have never kneaded the dough with my food processor, I'm afraid he can? And if so, then, probably, it should be done in two passes.

[mms]

mms
Maybe there is a temka on your combine and ask there? I did 2/3 of the norm (so much fits in the oven) the combine kneaded everything in one go

[mms]

mms
Maybe there is a temka on your combine and ask there? I did 2/3 of the norm (so much fits in the oven) the combine kneaded everything in one go

Usse, I asked, thanks for the advice, I'm waiting for an answer.

Girls, is it real in a bread maker twice? Once I read the conflicting reviews in the topic, now I doubt it! And yet, do you need to take out the paper forms immediately or leave them in them? I bought them for the first time and even brake

Girls, is it real in a bread maker twice? Somehow I read conflicting reviews in the topic, now I doubt it! And yet, do you need to take out the paper forms immediately or leave them in them? I bought them for the first time and even brake

If I need to give cakes to someone, I do it only in paper forms, it's very convenient! and no need to look for packaging for transportation! : girl_curtsey: I do the last proofing in them.

And yet, do you need to take out the paper forms immediately or leave them in them? I bought them for the first time and even brake

Don't get out of paper forms. So leave them to cool and store in these forms.

Thank you, I will bake on Saturday! I'll try to knead in a bread maker

Girls, is it real in a bread maker twice? Somehow I read conflicting reviews in the topic, now I doubt it!

In xn for 2 times it is quite possible, I do this every year since the recipe appeared. Thanks to the author!

Good evening to the ladies, I read the whole topic, my head is full of porridge, I am going to put dough tomorrow morning, but I still do not understand - what to focus on? - for 8-9 hours or when will it rise and begin to fall ?? then knead?
And you can add more sugar and how much more ???

Fuh girls just finished baking Easter cakes, aroma for the whole house. My dough fell out only after 16 hours, but this is probably because of the large amount of dough --- 3 (three) norms, I baked myself, my sister and my mother-in-law. Now I'm resting, by the way, I learned a lot in the Admin topic about Easter cakes how to bake them correctly, a lot of useful things!

[psvet_37]

psvet_37
Hello, you need to watch the dough rise and opal... The time depends on the temperature. Today I kept the dough in the oven with the light on, the temperature was 29 degrees, the dough was for 1 kg of flour and it fell off after 7 hours. I can't say anything about sugar, I'm already sweet enough
qdesnitsa
Tell me, how did you bake so many cakes? As far as I understand, the dough cannot stand for a long time, so I always kneaded it for 1 kg - it is immediately placed in the oven. So tomorrow there will be another batch

I got 11 pieces of 600 g each, 5 or 6 pieces are placed on a baking sheet, the dough that remained for the second batch I put in the refrigerator and set the snout to 7, this is my maximum cold wall covered with frost. 20 minutes before pulling out 1 batch from the dufofka, I pulled out the dough and laid out the dough in the forms.

[qdesnitsa]

qdesnitsa
Thank you, I will keep in mind your experience

Hello ! Tell me, I have it written in yeast that 25g goes for 500g of flour (compressed live yeast). How much should you put 50 g per kilo of flour or as in the recipe 60 g?

[Maxal]

Maxal, Hello .

Add yeast as indicated in the recipe.

Please tell me, I got a dough with lumps. I used it with a blender and a mixer, the lumps became tiny, the impression is that they are dough with semolina. Now I will have Easter cakes with semolina. Horror what to do. I did everything exactly according to the recipe

[psvet_37]

psvet_37
Do not worry, almost everyone had lumps, they will disperse later: yes: If you read carefully somewhere after the 7th page, we have repeatedly written about lumps, good Easter cakes!

[Maxal]

Maxal, Hello .

Add yeast as indicated in the recipe.

Thanks, put 60. But now another problem. Kneading 350 ml of milk with 500 g of flour was not half-dead at all, the combine barely interfered with it; the mass was very tight and gray, not at all like the one on the photo. Well, then, in general, the horror - the lumps will not stir at all, I already interfered manually. Why is everything different with me than with people. What to do with the entity now? I'll put it on, of course, don't throw it away ... I see that some of them had lumps too, but I didn't have semolina, but lumps ...

Girls, advice to those who have not yet kneaded the dough. This topic has already been said more than once - do not suffer, mix all the liquid ingredients first, and then add flour. I did so today - no lumps.
I, however, in a hurry, almost the whole kilogram of flour did not fall asleep in the dough - that would be fun
Zest, thank you for the recipe, I've been doing it for the second year, I hope everything will work out. Last year it was incredibly tasty - that's why I'm yours forever

Girls, advice to those who have not yet kneaded the dough.This topic has already been said more than once - do not suffer, mix all the liquid ingredients first, and then add flour. I did so today - no lumps.
I, however, in a hurry, almost the whole kilogram of flour did not fall asleep in the dough - that would be fun
Zest, thank you for the recipe, I've been doing it for the second year, I hope everything will work out. Was incredibly tasty last year - that's why I'm yours forever

Yes, it's a pity, of course, it may have been said more than once, but you can't read 59 pages quickly, I could only reach 11 there about it ... I'll have to do everything again, apparently

Girls, advice to those who have not yet kneaded the dough. This topic has already been said more than once - do not suffer, mix all the liquid ingredients first, and then add flour. I did so today - no lumps.

Can you describe the technology in detail? You are welcome

Today I'll put a dough for the night. I will not change this cake.

Can you describe the technology in detail? You are welcome

Yes, there is no technology
I mixed the yolks, ground with milk, then whites and butter. In the resulting air mass, I sifted a little flour of 500 gr. That's all. Stirred with a whisk. Who has a harvester - I think it's generally a song)))

Sugar when and where? Because lumps are formed due to poor-quality grinding of yolks with sugar ...

Yes, it's a pity, of course, it may have been said more than once, but you can't read 59 pages quickly, I could only reach 11 there about it ... I'll have to do everything again, apparently

pass through a sieve or hand blender and try to break the lumps. In general, the girls wrote that there are no lumps in the baked kulich, so do not be discouraged.

Sugar when and where?

on the first page, the author of the topic described everything wonderfully. Even with a photo
Sugar into the yolks. I do everything as the author did, only the mixing sequence is slightly different. And so yolks with sugar in one bowl, milk with yeast in another bowl, proteins in the 3rd, butter in the 4th, and flour in a separate container))

Still, I found comments about the lumps and decided not to lose heart and wait with prayer. Thanks for the support Lesichka_83

[Lesichka_83]

Lesichka_83, thanks ... I am aware of the first page and step by step photos ...

[Gasha]

Girls, I'll write about my experience. I have been baking this cake for the third year already. Yesterday morning I put one dough, I did everything according to the instructions, but I completely missed the moment with mixing milk with flour and mixed everything at the same time, there were no lumps, BUT the dough turned out thicker than usual and thicker than in the photo of Raisin. I put another dough out of the same products in the evening, and in the morning I did everything strictly MK, there were lumps and the dough turned out exactly the same as in the photo. Both options fit well and look decent Have not tried it yet, wait for Sunday, and in the evening I'll put another dough
Gasha
The lumps are not from the yolks with sugar - I rubbed them both times in the Kenwood kitchen processor and in the first case I did not have lumps. Lumps are formed when mixing a fairly thick dough (milk-yeast mixture and flour) and yolks with sugar, melted butter, proteins. That's for sure, my yesterday-today experience clearly proves this
Happy Easter cakes everyone!

[Zest]

Girls, just don't hit me with slippers, why not dissolve sugar in warm milk, is it just as convenient? The yolks can be rubbed with salt and left for a couple of hours, after that they become even brighter, and the Easter cake acquires a brighter color, it has been checked repeatedly.

Zest, do not be offended, please, I have no doubts in your talent and recipe! Just thinking out loud.

Girls, just don't hit me with slippers, why not dissolve sugar in warm milk, is it just as convenient?

Uh-huh, Man ... that's what I'm going to do

Oh, thank you all for reminding me of the lumps. The first time I was scared by these lumps, too, I did it more cunningly. To avoid lumps, I did not add all 500 g of flour to the dough initially. At this point:

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

Here I gave about half of this amount of flour to make a batter, like for pancakes. Then I give everything that is written in the next paragraph, stir well until smooth, and only then add a little and mix in the rest of the flour.
If my sclerosis did not disappoint me, then I did just that to avoid lumps.
And who has already kneaded, and lumps turned out, if my memory serves me, they wrote to me that you can turn the dough in a bowl with knives in a bowl with knives to break the lumps. Like, nothing will become her. I kind of did it the first time. Or the second. Damn, I remember here, I don't remember here.

girls and hands not really knead?

I was mixing it somehow when the bread maker broke.

put the dough just that, this time it is very thick. did everything as always, according to the recipe. Let's see what happens next. Makfa flour was. The remaining 500 grams of Sokolnicheskaya will be.

and you do not need to grease the cakes in front of the oven? I didn't find anything in the recipe for lubrication

and you do not need to grease the cakes in front of the oven? I didn't find anything in the recipe for lubrication

what for? you then cover them with glaze.

and you do not need to grease the cakes in front of the oven? I didn't find anything in the recipe for lubrication

If there is protein glaze on top, you do not need to lubricate with anything, and if there is no glaze, grease with a beaten egg, milk, etc., what you like

what for? you then cover them with glaze.

I also thought so. but I think I'll ask again just in case

good morning! : hi: Girls, and if the dough settles and you miss this moment (well, do not start the alarm every hour), what will happen if it will stand fallen for a while? I'm worried, I've been baking paski every year for more than 20 years, but I've never made it according to such a recipe, but I really want to. I want to put it at night today!

the density of the dough is very dependent on flour. for the first time on Sunday I made a dough on a bun-cheesecake, it was very thick, at the stage of mixing flour with milk in general, almost dumplings turned out, and you could see it later, when it began to fall off, left marks on the walls of the pan , then kneaded the dough on snow-white flour. and the second time on Tuesday I did it on completely snow-white flour - the dough was liquid, did not even leave marks on the walls of the pan, because of this I almost missed the moment of its fall. And the first time the dough stood at night at room temperature (only the first 2 hours with a light bulb in the oven, then I took it out of there, it was growing very actively), and the second time with the light on, it came up and fell out in 4.5 hours. And the dough on completely snow-white flour was thinner, the kneader could not knead it in any way, it even added a little more flour and mixed it by hand a little. Yeast Lux in both cases gave 50 grams. Easter cakes turned out in the end both times, but with a longer fermentation the doughs are more fragrant, the smell just knocks off your feet! there were lumps, but they parted in the dough.

good morning! : hi: Girls, and if the dough settles and you miss this moment

I'm not an expert at all, I've been baking cakes for only the second year, according to this recipe, the first one))) now the girls will come, they will probably tell you more accurately, but I think that if she completely fell, then it is worth giving her time to rise again and then knead the dough ... Girls, correct me if that.

Hello everyone! I join with baking. Yesterday I put the dough, now I'm going to check how she is doing.

the density of the dough is very dependent on flour.

Yes, I understand that, but I should put the remaining 500 grams in the dough or reduce the grams by 50-70?
and yeast, too, added 50 grams, remembering the past years ..... they are thermonuclear.

the density of the dough is very dependent on flour.

I completely agree!

In Europe, Canada, the USA, flour is much drier and stronger than ours.

This flour requires fluid adjustment. Sometimes you have to add up to 30% more liquid than in our flour.

By the way, Makfa is also dry flour.

Therefore, the consistency of the dough depends on the flour.

Stick to the photo!

In any case, Easter cakes will turn out.

The main thing is that the final dough is not too tight and hammered.