Kulich with Myasoedovskaya in the oven (master class)

I peeled off the purchased glaze, now I will make my own and re-cover. Fortunately, it can be removed easily, with such a film, very similar to softened silicone)). Selling all sorts of crap ...

Happy Easter to all members of the forum and formuchans!
Thanks everyone for the recipes and comments!

Christ is Risen, dear bakers! Peace and light in the soul to all of you and your loved ones. May everything in your life be joyful and happy!
Now about these Easter cakes. He baked on Wednesday and Thursday. We only tried it today. This is something magical! Fibrous crumb, flavor crazy! Very sweet even for me, sweet tooth! But this is only a plus for me. Despite the fact that today is the fourth day, as baked, the cake is soft, as fresh! I'm happy! Next year I will definitely bake this recipe. Thanks to Izuminka and everyone who shared their experience in baking this cake. Without all of you, the whole process would not have been so easy and joyful!
And good luck with bread and any other pastries.

Happy holiday! We, too, have already tasted Easter cake. It turned out great. Wet inside, sweet, I also added candied fruits in addition to raisins.
Thanks a lot for the recipe!

Great recipe! The result exceeded expectations! I added candied fruit and rum essence on my own. Steeper than Italian Panettone!

So, after all, I'm doing something wrong ...
The crumb turned out to be crumbly, no hint of fiber ...
We will improve our combat skills)))

AlenaT, I bake this recipe every year, and for the first time fiber appeared)).
It got used to me!))
But seriously, she reduced the flour. True, the domes were damaged, but this, I think, was due to the oven, and had to be opened several times during baking, which is undesirable.
True, the denser and more crumbly had one advantage - they did not stale at all! How will it be with these, I do not know yet.

This cake was baked on Thursday and yesterday for half a portion, because the first one was eaten, delicious))

And what kind of crumb did anyone get? For the first time I had a finely porous, wine smell slightly, almost does not crumble. The second, yesterday's, does not smell of fermentation at all, the pores are larger, crumbling a little.

Dough on pressed yeast, the first 4 hours in the oven with a light bulb, then another 5 hours on the table, in the room 20 degrees

That is, reducing the products by half does not reduce the time of the dough proving?

That is, reducing the products by half does not reduce the time of the dough proving?

In no case. This is only a reduction in products, and fermentation of the dough is a technological process. As long as it is necessary to wander, as much as it is necessary. Perhaps mine did not get a little, I did not quite notice the fall. Perhaps it started, but I'll say an increase ... a 5-liter pot Ikeevskaya +365, 3-4 centimeters did not reach the brim on a half-tab of the dough and recipe. The taste suited me. The consistency of the dough was probably a little thinner than it should have been, due to the extra egg. The eggs were small, 46-48 grams, I didn't divide them evenly and just put 4 instead of grams according to the table. It was difficult to hold it in your hands. But the roof did not fall, which means that I still think there was enough flour. I adjusted the temperature of the oven so as not to open it at all. really wanted to keep the top. Because in the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=381767.0 Easter cake - 2, I got the top of all the small Easter cakes. There I also applied the principle of adding an extra egg, rather than calculating something with half the recipe and did not add extra flour. But the taste and crumb are also superb.Now these are my 2 favorite recipes for sure.

My crumb is shiny, large-pored, crumbling a little. The wine smell is gone. Dries instantly if the cut piece is not put into a bag). And yes, the structure has changed since yesterday, it is maturing. I'm going to distribute these cakes until the end of the week - I wonder if they won't dry up? How to store?

Today I did not undertake to make this cake (I didn’t feel very much) Although I tried several other recipes. Happy Holidays Everyone 🔗

Thanks for the recipe. I'm baking my second year. I like Easter cakes very much. Came out 3 pieces - 1162 gr., 703 Fr. and 812 gr. Truth added a glass of flour. Here they are standing on a board (the board is covered with blueberry jam, cannot be washed), I am drying the icing.

The dome slightly cracked in places, it was me so that the raisins would not burn out, I decided to push it in with my fingers.This is what it means to bake after a sleepless night

[All with the feast of Christ's Resurrection!]

Here is my report on Myasoedovsky Easter cake: on the whole, I liked it. Everything I like - plump, sweet, real Easter cake, not a loaf of raisins.
There is no fibrillation, but it should not be in such a kulich - you can look at the main photos of the cake on the first page - you can see a porous, cupcake structure there.

Unfortunately, I didn’t have time to make the photos - I was adding glaze in the morning (at night, when the pasques were finished, I had no strength for that). And there was simply no time for the photo - it was necessary to leave.

I am satisfied, and I will take this recipe into service next year.

All with the feast of Christ's Resurrection!

All with the feast of Christ's Resurrection! I want to say thank you so much for the recipe, I liked it very much. I made 1/2 of the recipe, I didn't even have time to take a picture, they ate everything. I will definitely do it.

Christ is risen! All with the bright Resurrection of Christ! Peace to your home and all the best!
Baked so the recipe last year. I liked the Easter cake very much. And this year I baked by order 3 times and made double portions, and the fourth was already for the family. What I want to say, the recipe is not heavy, put the dough and forget about it (you do not need to precipitate as in other recipes). The dough stood in the refrigerator and just on the table. I was not worried about her at all, did not warm up with anything, and once I left the house for an hour and did not close the window (so to speak, I opened it for 1 minute,) remained on the airing, but absolutely nothing happened to the dough. She made the dough in different ways: she separated the proteins twice, then she did not separate the dough twice, and the dough did not differ from this. But I have a problem with kneading, every time I added 250 grams of flour per serving. Since the bun didn’t want to roll, I felt sorry for the technique and for more than 45 minutes I didn’t risk kneading, and the dough was thin. Regarding the baking: the hats were good everywhere, none of them failed. When I baked it to order, I baked it in paper forms and put the paste from the oven and immediately smeared it with icing. I noticed that the paper molds were slightly accordion after when they pulled them out of the oven. It turns out that the Easter cakes themselves sat down inside the mold. I realized this only later, when I baked for myself already in tin cans. After that, when she pulled the cake out of the mold, he stubbornly did not want to stand and sagged so airy it was !!!!!!!!!! I had to put them on a barrel and wait until they cool down and only then grease them. Yes, and pulled out hard, they were so soft, so I also put more flour, and if it was normal, I can't imagine what they would be. These are my observations! The taste is awesome! Does not dry for a long time. Today we sat at the table and for two hours it was cut and did not dry out! Low bow to Iziumka! I gave the recipe to a friend, her review is this: I put 3 exclamation marks on the recipe, now I will bake only according to this recipe. I also put a lot of exclamation marks !!!!!!!! I show a photo (I didn't take pictures of all the mixes, there was no time)
Photographed not blurred to show what smooth caps
Here in the photo you can see how the sides suffered when I pulled them out of the tin cans. A small cake made from a silicone mold - a cake.
These are my Easter cakes!

But I have a problem with kneading, every time I added 250 grams of flour per serving. Since the bun didn’t want to roll, I felt sorry for the technique and for more than 45 minutes I didn’t risk kneading, and the dough was thin.

He made Easter cakes according to different recipes, everywhere the dough is rather thin. The gingerbread man spreads across the table. As far as I understand, this is normal for Easter cake. It is difficult to shape in the hands. I can't quite imagine if you add not a spoonful of two flour, but as much as 250 grams above the norm. Achieve that the bun was like pies or bread? I don’t understand why. In shape, he himself will creep as he needs. Why roll a bun?

Well, it's still easier to achieve beautiful domes. This time I was afraid with a thin dough - cakes from the oven are like fluff, they are pressed under the fingers and sag instantly, if you don't have time to turn them over))
But I, on the contrary, reduced the flour by 150 grams relative to the recipe

He made Easter cakes according to different recipes, everywhere the dough is rather thin. The gingerbread man spreads across the table. As far as I understand, this is normal for Easter cake. It is difficult to shape in the hands. I can't quite imagine if you add not a spoonful of two flour, but as much as 250 grams above the norm. Achieve that the bun is like pies or bread? I don’t understand why. In shape, he himself will creep as he needs. Why roll a bun?

You didn't read my message carefully. Easter cakes were not at all like bread, but were like fluff !!!!!!!!!!!!!!! Neither raisins nor candied fruits can be mixed into the batter. And with a very liquid dough, the roof may even fall through or be flat, not smooth, this is also not correct. When I put the dough into molds, it was very sticky to the frames and every time I greased my hands with sunflower oil. But the Easter cakes suffered a lot after baking, since they were very airy, one large one was put on different sides and as a result it became triangular in shape. Yes, and the flour in each region is different, we have it not very good, I will always pour it above the norm for bread so that there is no collapse of the roof. Or maybe I'm wrong, I don't know, I just described my actions. I gave out almost everything, in the middle of the week I will try to bake in a bread maker without deviating from the norm.
As it even became offensive, no one commented on the photos ...

As it even became offensive, no one commented on the photos ...

you have wonderful Easter cakes, and even adorned the feast for the eyes
inject what glaze the covers? when slicing crumbles, flies?

And with a very liquid dough, the roof may even fall through or be flat, not smooth, this is also not correct. When I put the dough into molds, it was very sticky to the frames and every time I greased my hands with sunflower oil. But the Easter cakes suffered a lot after baking, since they were very airy, one large one was put on different sides and as a result it became triangular in shape. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9679.0

I also came across this in another recipe, which I did in parallel. But there I again doubt that the thin dough is to blame, because for proving I put it in the oven with a lamp and sometimes warmed it with ten seconds for 20 seconds. I think that such a proofing is harmful. hour and at a temperature of 30-35. The second case in my life, I did it in a Mulinex bread maker, I did it not at home, where it is colder, but in an apartment, where I have a stable 24-25, or even 26, I am thermophilic. So there, due to active yeast and heat, the cake rose strongly and failed too, although the previous one, I put less yeast and the temperature seems to me to be lower, the top did not fall. Since I weigh everything on a scale, the influence of the amount of flour and water is excluded. As he did in the city, the purchased flour is the same, from the same shops. It is stored simply in the table, and even in a cellophane bag. Cannot dry out.
As a result, since the cake did not fail in this recipe, which we are discussing, where the proofing was on the table and was exactly 2 times in volume, I came to the conclusion that I would never put the cakes in the oven for proofing, with a temperature of 30-35. The usual room is enough and 50 minutes of time.Too high a rise does not give anything, except for aesthetics. On the crumb, airiness in the kulich also does not play a strong role. All the same, this is baking, and I do not need crumbling during cutting and excessive bubbling. This is my personal opinion, just based on their preferences.

Neither raisins nor candied fruits can be mixed into the batter.

He did not interfere with his hands, but with an ordinary bread maker exactly a minute and everything intervened. And the raisins in this recipe and pineapples in the second I made. I will now be inclined to simply excessive proofing, which is possibly harmful. This is me about the top.

Happy Easter everyone! Thanks to the author for a wonderful recipe. I will definitely bake this recipe.

Did everything in half.
The only thing is cracked, but I did not form a kolobok to fit into the mold. I just put the dough in the form on the scales.

This is a dough. Then dough into the Moulinex bread maker, which is large. There flour, vanillin and dough program. After 1.5 hours, a new program and 1 minute of stirring raisins. Stopping the program. The dough is silky, soft, difficult to hold in your hands. I didn't add too much flour. It was perfect from my hands.

Think that I am a scoundrel, maybe: girl_haha: But I want, Sergei, to comment on your message! you made the dough from half the norm and did not knead it with your hands at all, as I understand it, and therefore you do not understand why I added flour. I did it in two portions at once and my equipment (the combine and bread maker could not cope with so much dough) and I did not want to divide it 4 times. You didn't even add the raisins by hand, as I understand it. It was difficult for you to keep the dough from 500g of flour, just imagine how I put the dough from the table into a saucepan when it was made from 2kg of flour. I am used to making Easter cakes with my heart, to knead with my hands, to read a prayer. I tore it off the table with a silicone spatula and knead it by folding it.
Cracked, your Easter cake because it didn't fit properly on the table. At the temperature in the oven, it grew rapidly, and the dough cracked. And there could be hats if you let him come up on the table and no one knows what would happen next. And how can you just throw it on? I think for the smoothness of the roof from the dough, you still need to make a ball or, so to speak, a bun, and then put it in a mold. And it is easier for you to bake in paper forms, you did not have to get their Easter cakes ...

you have wonderful Easter cakes, and even adorned the feast for the eyes
inject what glaze the covers? when slicing crumbles, flies?

Thank you! Decorated with 3 squirrels +300 gr of powdered sugar. When cutting, it crumbled a little, later I will show the pictures of the cut cake.

and crumbling during cutting and excessive bubbling I do not need.

Sergey, what is the reason for crumbling and how to avoid it? I torture everyone and no one really says anything. There was advice not to use proteins in the dough, but I have used this before even in the dough for ordinary pies. Are there any other reasons?

[Anna1957]

Anna1957, Anna, how strongly did your Easter cakes fit before baking and what kind of holes are they? I'm not a professional, but it seems to me that if the dough goes over strongly, that is, if you don't put it in the oven on time, you get large air holes and then naturally it crumbles. And you also need to cut with a sharp knife.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9679.1380 Read if you want my last year's messages and there are big holes in the photo.

But I want Sergey to comment on your message! you made the dough from half the norm and did not knead it with your hands at all, as I understand it, and therefore you do not understand why I added flour. I did it in two portions at once and my technique (the combine and the bread maker could not cope with so much dough) and I did not want to divide it 4 times. You didn't even add the raisins by hand, as I understand it. It was difficult for you to keep the dough from 500g of flour, just imagine how I put the dough from the table into a saucepan when it was made from 2kg of flour.

I made dough from 1 kg of flour, did not add any additional flour, but kneaded all this with handles for about 40 minutes, maybe a little even more ...in the end, the dough, although it was very soft, was not sticky at all, smooth, laid out naturally without koloboks. Super cakes! I have been baking this recipe for the second year.

[Leka_s]

Leka_s, Alena, here is a photo of cut Easter cakes. I specially chose thickly smeared (on painted glazes, after all, there is less), so that it would be visible how the glaze behaves. It falls off quite a bit when cutting, when you bite off more.
This is my triangular Easter cake that crumpled when it lay on its sides
This is how the glaze behaved on it
Here you can even see how many crumbs fell off during cutting.

I made dough from 1 kg of flour, I did not add any additional flour, but I kneaded all this with handles for about 40 minutes, maybe a little more ... in the end, the dough, although it was very soft, but not at all sticky, smooth, laid out naturally without koloboks. Super cakes! I have been baking this recipe for the second year.

Alain! kneaded on the table or in a basin? and at first it did not stick to the table? How did you rip it off? All the same, I want to do it as expected and I don't know how? I had so much batter that I could not tear it off the table so it was sticky. I scraped it off with a silicone spatula. So before that, the first batch was kneaded for 30 minutes, the second 45 minutes, the third batch was kneaded for 1 hour in the HP and in the combine. And after that, the dough was very sticky to the table.

[ledi]

ledi,
I agree about the cracks, proofing. I do not bake very often, not every day there is no huge experience, but I realized one thing for myself. There will be no more fanaticism during proofing. 2 times is enough. The top also cracked at my friends, to whom I came to visit on Easter. The dough is thicker there, but the same story. The proofing time was also shorter during the campaign. But the structure, crumb, was not affected in any way. The crack was on one side from the side, it was not visible at all under the glaze. But the guarantee that the top will not fall. I am inclined all the same to a more liquid dough, so that it would be difficult to hold it in my hands.

Anna1957I honestly don’t know how to avoid crumbling. In the recipe we are discussing, I have few crumbs. The cut piece holds well in the hand, does not fall apart, rubbed, nothing flew off of it. That is, the crumb is quite dense, but soft, I would say plastic. Well, I like it very much. In the pineapple recipe, there was some kind of pudding, I replaced it with cornstarch, the crumb is softer, more fluffy, but there are more crumbs when slicing. the piece is very delicate. Hold it in your hands carefully. Friends' cake, made of thicker classic dough, crumbles more, much more. If I shake it in my hands, a piece might fall off. I suspect that the proofing was more, it is more leaky, but there the top also cracked a little.
Probably the proofing is not very long in time and at normal temperature and makes the crumb denser and more uniform. Here are fewer crumbs. I repeat once again, I like this consistency. I will not make it more airy. This is already a matter of taste. Even, I will sacrifice riding, I will cover the crack.

[Serg22]

Serg22, I also could not mold my dough into a bun, although I added flour and it continued to stick before laying out, I had to grease my hands with "olein". But when you bake for people and take money for it, it is very important how the cake came up. If it does not fit well, then it will be low and heavy in weight. Who will love this? It will cost money, and it will look small. They will not want to buy it.

[ledi]

ledi, you have very beautiful Easter cakes, just a feast for the eyes!
And the fact that there are few responses is understandable: yesterday there was a lull at the forum, the Orthodox were celebrating, someone left for their dachas ...

About baking.
I made half the portion with a couple of tablespoons of flour. I kneaded for a long time and thoroughly in Kesh, the dough stood for 11 hours (I put less yeast than according to the recipe), during this time it not only rose, but also matured properly, which is apparently more important for this recipe.
Shaped on the table with butter.
I laid it out in molds (paper) with a smooth bun.The dough was very soft, but the films stretched very well.
I did all the proofing in the oven with a light bulb (30 * C).
Easter cakes have risen about 3.5 times, while inside they are quite dense, not loose, crumbling not much.
All the domes turned out to be ideal, clearly hemispheres, without sagging, deformations and other things, like a compass drawn out.
The glaze was made on water and lemon juice - smooth, elastic, does not crumble, but also does not stick.
I am very pleased.
The only deviation from the canons is that the dough is relatively dry, but I went for it deliberately, having halved the amount of butter.

Alain! kneaded on the table or in a basin? and at first it did not stick to the table? How did you rip it off? All the same, I want to do it as expected and I don't know how? I had so much batter that I could not tear it off the table so it was sticky. I scraped it off with a silicone spatula. So before that, the first batch was kneaded for 30 minutes, the second 45 minutes, the third batch was kneaded for 1 hour in the HP and in the combine. And after that, the dough was very sticky to the table.

Maybe such a flour? I baked twice for half a portion, both times, first with a mixer, kneaded for 10-15 minutes, then with my hands. The table was greased with with butter and hands, after 20 minutes the dough completely peeled off from the hands and did not creep.

About cracked roofs - did you sprinkle the cakes with water before baking?

About cracked roofs - did you sprinkle the cakes with water before baking?

No water, I didn't even think about it. But I put the baking sheet down and poured a lot from the bottle of water to the very bottom and closed it. I never opened the oven until done.

Peace be with you bakers!

we put 4 cakes and did not sprinkle on any of them, but as I already mentioned, 2 came out perfectly and 2 went off the roof
and I could also sin on these two cakes if, for example, they were standing either in the back of the oven or at the door, and so one stood at the back and the other obliquely in front
the dough for all 4 was divided equally \ by weight \

No water, I didn't even think about it. But I put the baking sheet down and poured a lot from the bottle of water to the very bottom and closed it. I never opened the oven until done.

In the first batch, one of my roofs cracked - I sprinkled the cakes with water, in the second batch I already sprinkled them well with water, they did not crack. It seems to me that they crack due to the fact that the top dries in the oven and becomes not elastic, and the dough rises from below and breaks it. I also put water down and in containers.

Alain! kneaded on the table or in a basin? and at first it did not stick to the table? How did you rip it off? All the same, I want to do it as expected and I don't know how? I had so much batter that I could not tear it off the table so it was sticky. I scraped it off with a silicone spatula. So before that, the first batch was kneaded for 30 minutes, the second 45 minutes, the third batch was kneaded for 1 hour in the HP and in the combine. And after that, the dough was very sticky to the table.

Yes, I first kneaded in a basin, then dumped it on the table and kneaded there for another 30 minutes, at first it was very sticky to the table, then "threads" began to appear, it became more elastic and when it was lifted above the table it began to peel off from it, the roof not one broke, but one ran away, in surges, missed the amount of dough, here it is in the photo

for the first 20 minutes I put a cup of hot water on the bottom, small ones are cupcakes decorated with wet meringues

[cakes from dough, which rose more slowly, is much sweeter than from dough, which rose faster]

Today is the fifth day for my Easter cakes (baked on Wednesday and Thursday). I will share my impressions.
The crumb is not crumbly - I don't know if my photo can convey this. Cut does not stale.
The dough was elastic, with gluten threads (I kneaded in HP for 2 cycles on the "Pelmeni" program).
An interesting observation - the dough rose more slowly from Tuesday to Wednesday (yeast a year ago from the freezer). The dough rose much faster from Wednesday to Thursday (other yeast). How many doughs rose and fell during the night - I don't know, but cakes from dough, which rose more slowly, is much sweeter than from dough, which rose faster... Yes, I did not create greenhouse conditions for the dough - there is no way to put it in my mini-oven. Dough stood at 18 - 20 gr.For 9 hours. For 30 minutes, I thought that she had matured (on the basis of falling off). The dough on the yeast that rose from a freezer a year ago rose less than on fresh yeast.
Here all the glaze crumbles. I made the glaze thinner and thicker - the result is the same. I don’t want to do it with lemon juice, because I can’t eat sour.
Domes on dough cakes, which wandered more slowly, less spherical than on more nimble dough (there are no photos of more round hats, since these cakes have already been eaten or handed out)
Here is a cut of the cake on the fifth day (there were no crumbs when cutting with a not very sharp knife, except from the glaze)

[Anna1957]

Anna1957, I do not know what is the reason for the crumbling - I do not have it. Achieved the development of gluten by kneading the dough until smooth and kolobok (without adding flour!) And preparing milk in a special way. I wrote about this a few days earlier - there is an enzyme in milk that interferes with the development of gluten. This enzyme is destroyed by boiling milk and keeping it at a temperature of 90 grams. in the oven or thermos for 30 minutes. She took this science from Lyuda from LiveJournal and was convinced by experience that baked goods with such milk rise better, and then do not crumble and stale not as quickly as when using ordinary, even boiled milk.

[Ludmila]

I will also report. This time I baked for two days in a row, making a test batch and baking on Monday, because last year I baked according to a different recipe and a little forgot what and how plus it was necessary to decide on the price - for the first time I baked to order. I share my work:
1. I didn't separate the eggs into whites and yolks - I had already perfectly learned on biscuits that if you beat whole eggs with sugar for a long time and thoughtfully, you get quite a thick mass that does not thin the dough too much.
2. I divided the sugar into two parts (by eye) and added one part to the eggs, and boiled the second with milk, after which I cooled the milk to the body and dissolved fresh yeast in it (I use "Lvovskiye") - I also read such a chip about boiling milk as I wrote Ludmila.
3. Margarine + butter (in half) warmed up in a micron until very soft (not until completely liquefied)
4. Beat everything with a mixer in a large bowl, add flour and beat again
5. I sent it to the oven at 30 degrees for a couple of hours (at the same time I washed the oven - it hurts too fast the dough)
6. Divided into two parts (made 3.5 servings) and added flour - the dough is rather liquid, but it kneads perfectly with my hands, albeit for a long time, kneaded until it began to peel off from my hands - and put part to fit back into the oven, and the second on heating pad. It came up at the same time) after 1.5-2 hours), laid everything out at once in forms, baked in 3 passes.
Day two - I did everything exactly the same. The result - yesterday and today the phone is broken by calls from grateful clients and relatives! Oh how! I walk happy like an elephant (although my hands ache)

Loya Yesterday and today I go in and admire your Easter cakes. Such beauty! And the flowers from the mastic ?.

small are cupcakes decorated with wet meringue

such cool bunnies !!!!!!
lappl1 Lyudmila, I will take your advice on milk on a note. I will bake more Easter cakes on Memorial Sunday and I will definitely boil the milk well. The photo shows an excellent structure of the test! The holes are all the same

Yesterday my husband left a piece of cake on the table for the night uncovered and it did not dry out at all. Only slightly crusty, but inside it remained soft.
[/ bshade], [bNatalii9507]Girls! your Easter cakes are just a feast for the eyes! Well it is necessary to stick so many flowers !!!!

Today I cut a big cake for the first time - before that everything was done for small ones) .. And - bingo! here it is, a delicate fibrous structure !!!))
Still, size matters!))

[tsssssa]

tsssssaWhat an Easter table! Already took for the soul! And the Easter cakes are so beautifully decorated and the gingerbread. I've really seen gingerbreads already, but Easter cakes are something with something! There are no words to express your admiration! Can I steal the idea?

Today I cut a big cake for the first time - before that, everything was done in small ones) ..And - bingo! here it is, a delicate fibrous structure !!!))
Still, size matters!))

This is yes! We always save the big ones for later. I also know, and this has already been proven by experience, that a small amount of dough will fit, fermenting dough is worse than a large one.

I read about baked milk, but somehow I can't prepare everything in advance. And about the size - interesting. I had a big one baked in a multi, but I don't like the taste and texture of the multi cakes at all.

[ledi]

ledi, Thank you! Glad if this advice about milk helps you. You have good Easter cakes! You are a heroine - you bake cakes to order! Cool! I have no idea how to cope with such a volume of test! Theoretically, of course, I can imagine, but practically ...
Yes, and about milk - it is not necessary to boil it. It is enough to pour into a thermos for 30 minutes. Good luck!

[Sibelis]

Sibelis, I also noticed that larger cakes are better. But in my mini-oven, you really can't go around. One cake increased in size 5 times and rested against the ceiling of the oven (fortunately, even though I covered the heating elements with a sheet of metal). So next year I need to think over the forms for my oven.

[Scarlett]

Scarlett, thanks for sharing your experience. This time I did not dare to beat the whole eggs, after all, I baked Easter cakes for the first time. Although somewhere in the middle of the topic I read about it - the girls did not notice the difference in separately knocked down yolks and whites and whole eggs.

put the fit part ... on the heating pad

Did you put it on an electric heating pad? And how was this process organized, in the sense that they put it right on the heating pad, covered it all?