Paska: the most delicious recipe

I 200 g yeast.

The milk from the third is heated. So it was a little warm. Produced in milk yeast. For which I crushed them and added them to milk. You need to add 1 tsp here. Tsukru and pivsklyanka boroshna.

Mix everything well, cover with a lid and place in a warm place on the surface.

For greater warmth, I covered the pan with a warm carpet and the steam began to fall out of the pan. So I’m guessing that 20 quilins will be enough to get better at brewing.
Now you need margarine and oil.

While our dough is coming up, we need to melt the margarine - let’s still get it. Now let's take the eggs. The 7th egg is broken, and from the eighth egg only the egg is added to the dough, and the white is added for fudge.
Place the egg whites in the refrigerator immediately, so that they will whip up more quickly.
Add the zuccor to the eggs and beat well.

Add the melted margarine to the eggs.

The butter must be taken out and added with vanillin, turmeric, cinnamon and beard powder.

Mix everything well until smooth. Before the speech, turmeric gives the paska a very hot yellowish color.

We add this much to the eggs and margarine, respectfully. Add olive oil and mix well.

At that time the dough is ready. The axis out there is like a saucepan.

Let’s add everything to the test and respect it very well. I used the mixer. So that it turns out to be the same test.

Now let's add it well. I lost over 2 kg.

You will be amazed at the consistency of the dough, it is approximately the consistency of beard. The dough is easy to firm up in your hands.

We mixed the dough. Let's put it in a warm place. I sunbathed in the carpet. It's 40-50 for drying. It takes Tim an hour to prepare the raisins. You need to sift it out from the cream, cover it with warm water and let it sit for 15-20 minutes. Then spread it on a towel until it dries.

The hour has come and the dough is already peeking out of the bowl.

Dried rodzinas need to be rolled in boroshka and added to the dough.

We knead the dough together with the rods.

The axis is now possible behind the decomposition forms. You can use plaques or silicone forms. Otherwise, I’ll save the remaining rocks in special paper forms. There is no need to grease or stain the different mugs. Before that, the stench of the garni is too strong.

We put the dough into a skin mold with a little less than half.

Now they need to be placed in a warm place to warm up. I turn on the oven, and put the molds with the dough on the surface, cover them with a towel and a rug, and set them aside.

The dough had grown to the brim. Now you can carry everything out to the already heated oven.

The paskas have been sticking out for about 1.5 years. If you've gotten drunk, you can take it out.

While the Easter cakes are reaching, we are afraid of the fudge. To do this, take our protein out of the refrigerator and beat it with a mixer into a thick foam.

Add the sugar powder little by little and beat steadily with a mixer.

The fudge appears thick.

There is no need to remove Easter eggs from the top forms. And this plus these forms - the eggs do not become airy and do not dry out. The top is coated with glaze.

I wheeze with a squeaky sound.

We lubricate all the Easter eggs. The axle is so beautiful.

And the axle and the paska that we tried. The axis is in the middle.

In addition to seasonings and vanilla, this product has a very savory aroma. Beautiful yellow color - full of turmeric. And the homemade taste of Easter cake is definitely not comparable to the regular Easter cake from the store.
Happy Great Great Day to you!

Preparation time: PT08H00M 8 year.

If you're in trouble, we need to take care of it

On the date of Great Day

The simplest recipe for savory Easter cake

The simplest one, because the dough does not require kneading. This method is also called “Ice Easter”. The dough comes out rare. yak for mlintsіv chi pancakes. For me, this is important. I don’t like important and tedious cooking recipes and drinks.

The recipe today is not that cheap, but I got it from my grandmother, and then it was much cheaper. Paski will come out unharmed!

Products:

half a glass of milk;
100 gr. pressing yeast;
15 zhovtkiv;
150 gr. margarine;
400 gr. top oil;
400 gr. melted oil;
1 kilogram of tsukru;
2 kg. Boroshna;
a grain of salt;
2 tbsp. spoons of olive oil;
vanillin;
300 gr. peeled hairy peas;
300 gr. moles without tassels.

Remove all the butter and margarine from the refrigerator back so that it becomes soft.

Boroshno obov'yazkovo sift through.

If you are using fresh yeast in briquettes, then place the dough until active bulbs appear. If you use dry yeast, its activation process will be much faster. Dough - 100 gr. Dissolve yeast in 100 gr. warm milk. Add 1 tablespoon of cucumber and beard. Mix the crumbs carefully and place in a warm place without stretching.

Wash the rodzinki and soak them in water to swell. .

Mix the milk with the citrus, add|add| a little bit of boroshna. Apply it, so that the breasts don’t need to be covered up. And then the stench will go away. Add beans (whites pour onto glaze), salt, vanillin and margarine. Mix everything thoroughly. Add more flour.

Now very carefully pour in the steam that has risen. Use a wooden or plastic spoon to treat it directly. Add everything well.

To ensure that the rodzinki are more easily distributed in the dough, lightly roll the yogurt in the flour. Add rodzinki and peas to the dough. If you don’t like anything, you can do without these additives. Leave the dough for about a year, covering it with a towel.

It is good to grease the molds for baking paskas with vershkov or olive oil. You can use a paper for a party.

I don’t have any special molds for baking Easter eggs. I shop around in a variety of jars of various canned goods. It’s really cool. You can drink it in large portions. All stinks of varying sizes are coming out. Just prepare ahead and don’t throw away any empty containers. Just don’t worry about the sharp edges.

Fill the jars 3/4 full with dough.

Bake at a temperature of 180-200 degrees and 40-50 degrees. Place a small amount of space between the jars in the oven. If the top is burning, and the eggs are still dry, replace them with the bottom ones, change a little fire or cover the top with a wet paper. Readiness is checked as before - with a stick. As soon as it’s dry, the virib is ready. Porada: If you are baking Easter eggs for the first time, put one out for the dough. And then change the place in the oven, the time and temperature. And make sure that since your molds are different, the Easter cakes in the other molds will be ready from the beginning.

The eggs are ready while still hot and poured into a jar. If you don’t want the smell to get in, tap the top edge of the jar on the table or soak the jar in cold water for 1-2 minutes. Let's get to grips with the shape.

When our Easter eggs get cold, we water them with sugary glaze and sprinkle them with the purchased coating. If you don’t have store-bought glaze, make it yourself. Any whites that are left out are beaten with a mixer with 1 bottle of sugar powder and citric acid on the tip of a knife. The mixture will keep its shape and will not swell. For the basil, you can put the already coated paska in the oven for 7 – 10 degrees, so that the glaze dries completely.

Easter cake with mixed dough

This recipe is just like grandma's. other than that.

Products:

1 kg. 300 gr. Boroshna;
400 gr. tsukru;
400 gr. milk;
10 - 12 eggs;
200 gr. top oil;
250 gr. rodzinok;
50 gr. pressing yeast;
a grain of salt;
vanillin;
oil for kneading dough;
pea hairs behind the fruit trees.

We put the dough according to the first recipe. We soak the rodzinki, let them dry and lightly roll them in the flour.

We strengthen the whites from the beans. Zhovtki are mixed with zukr, beard, and sift. Add softened top oil, salt and vanilla. We put in the dough that is already ready. Mix carefully. Then beat the whites into a foam and carefully add them to the dough. You need to mix them from below to above.

Let the dough rise for about 1.5 years. We knead twice this hour.

Lightly grease the table with olive oil and begin to knead the dough. The secret here is this: the more you work, the better the results. Ideally, as grandma said, the dough needs to be kneaded over and over again. I am not especially qualified for such feats. I'm sorry, I won't be able to give up anything to grind. I think there’s a quick way to go here. Singingly, it bursts out of the mix. Ale dough will have to be placed there in batches, depending on the weight.

At this stage we add rodzinki and peas.

Roll out a piece of dough like a cowbass, combine the ends and place the bagel in a container prepared as described in the first recipe. Place the dough in jars or turn down the oven to 40 degrees and leave there for about an hour. Lubricate the jars, don’t be a coward.

Everything else depends on the first recipe.

Videnske dough for Easter eggs

You, melodiously, are already laughing, but this is my grandmother’s recipe. This dough is suitable for pies and pies.

Products:

1 liter of milk;
10 eggs;
300 gr. top oil;
200 gr. tops of margarine (I don’t know what it is);
400 grams of sour cream;
1.5kg. tsukru;
150 gr. pressing yeast;
300 gr. rodzinok;
peas for fruits;
2 tbsp. spoons otstu for mixing;
vanillin.

We put the dough as in previous recipes. Everything else is just the same.

Misimo repeat godini, adding value. These jars do not resemble a bagel, but simply add the dough and let it go. Vipikaemo, as described above.

Chocolate Easter cake with syru without whiskey

It’s not entirely unimportant, but the Easter cake is even more delicious. Especially worthy of those who love chocolate.

Products:

500 gr. siru;
tsukru bottle;
100 gr. top oil;
4 tbsp. spoons of sour cream;
a grain of salt;
3 tbsp. spoons cocoa powder;
chocolate for dipping;
vanillin.

You will also need a special form for such paskas. Ale stench is for sale.

Beat the butter until light and white. Add cocoa, tsukor. vanillin and salt. Mix everything until smooth.

You need to grind the sir through a sieve or use a polished one. Add sour cream until later. Also mix everything until smooth. Add sumish in small portions, stirring well.

Line the pan with 3-4 balls of gauze and place the masa in there. Press the form with some kind of weight. Pour into refrigeration in the refrigerator.

Then drain in gauze, place on a dish, sprinkle with grated chocolate. You can add glaze. Melt dark chocolate in a water bath. Or add it to a new white one, it will come out great.

Sirna paska with poppy seed filling without whipped cream

It is also called “royal”.

Products:

kilogram of siru;
5 eggs;
400 gr. sour cream;
200 gr. top oil;
a bottle of bitter turmeric;
300 gr. ready-made poppy seed filling;
vanillin.

Prepare the cheese as per the previous recipe.

So, I baked paska for the first time, and I was immediately faced with the problem of finding a paska recipe that would suit me in terms of ingredients, obtained from the first time, and of course, being savory.

My delicious savory paska has the following features: ease of preparation (as much as possible with yeast dough), rich in eggs, top butter, milk dough, and wonderfully sweet.

I was not able to find a reliable recipe for Easter cake on the Internet: gentlemen, as usual, keep this secret behind these seals. I told her like my mother and grandmother always did: after listening to her recipe for Easter eggs, I realized - that’s it!

And what about the relish? Miracle!

The dough comes out soft in the middle and thick on the walls, the crumbs are oily, does not crumble, but breaks, does not stale and smells bad.

I’ll tell you honestly, this recipe for Easter cake is for the patient, gentlemen, so you can spend the whole day on a great drink.

Nuances and subtle preparations

If I cook half the portion, I’ll end up with six medium-sized paskas. To vip the beans, I use special silumin forms with a volume of 1.2 liters.

However, all products for pastry must be fresh and bright, otherwise the result may not be consistent.

Ingredients for 10-12 batches

10 eggs
1 liter of milk
300 gr. tops oil
50 gr. roslin oil
2.5-3 bottles of cucru (550-600 g.)
10 gr. vanilla zucru
100 gr. live yeast
100 gr. rodzinok
100 gr. candied fruits
2-2.5 kg. Boroshna to knead the dough

Technology: krok by krok

*Description of the preparation process updated 04/09/2015

We prepare the dough first: heat half the milk (0.5 l), stir in the yeast, add 150 grams of zucchini, mix well with a spoon until the yeast dissolves. Make sure that the milk is not hot, otherwise the yeast will “die” and the steam will not rise; ideally, body temperature is 36-37 degrees.

Prepare the dough correctly

Cover with a towel and place in a warm place where there is no wind (bedside table or upper wardrobe). This time I put the dough in an electric oven, heated to 30 degrees. This is the perfect place, I tell you!

After 30-40 minutes, when the dough is ready, the mass will increase by 2-3 times, and the cap will form.

Preparing dough for Easter cakes

Place the eggs in a deep plate and add the zukru for the recipe, do not forget about the vanilla zukor.

Beat everything with a mixer until the pulp is completely broken.

Melt the top of the butter.

In a great task, we begin to knead the dough: mix the dough with egg mixture, add melted butter and rosemary. Vsipamo rodzinki and candied fruit. This time I added 2 tbsp to the dough. cognac. Stir thoroughly with a spoon.

Add flour step by step | And don’t knead the dough so it will inevitably stick to your hands.

Let the dough rest first in a warm place, covered with a towel.

We send the dough to the spinner

As soon as I had steamed, I put the dough in an electric oven, heated to 30 degrees. The dough was rising quite well, but after 4 years had passed, I turned up the heat to 35 degrees to speed up the process. As a result, the first batch took 5.5 years, and the dough increased the third day.

The secret to keeping Easter eggs from cracking and becoming stale

When the dough is ready, bring the milk to a boil and pour the dill on our dough for Easter eggs, stirring with a spoon. Be careful so that the paskas do not crumble and become soft for a long time.

Add a few more beard seeds and mix the dough until it doesn’t stick to your hands or dishes.

Let the dough rise again in another place in a warm place. I've had two years left.

Formation and vip in the oven

After our dough is ready again, you can begin to form the Easter cake. Mix the dough, add it as needed, and put it in the form, having previously greased it with oil, and sprinkled with semolina (either enameled or silumin forms). If you are making disposable forms from baking paper, they do not need to be greased.

Fill the mold with dough approximately 1/3 full, filling the mixture so that our paska will grow thickly. We shape our dough forms in a warm place and check until the dough rises again.

Heat the oven to 180 degrees. When the dough rises in the molds, send the dough to the oven to rise. The position of the gate is at the very bottom.

After 15-20 minutes, open the oven and brush the eggs with egg. If at this stage the top of the Easter bread has browned, you need to turn on the top heat of the oven or cover the Easter eggs with foil.

Continue to simmer until ready, when the smells become golden brown.

It took me 1:00 and 30 minutes to get the Easter eggs. After 1 year, I didn’t look at it, and took out one Easter cake from the mold to see if it was ready: the top was already ready, and the part that was in the mold was white. I increased the oven temperature to 200 degrees, and baked the eggs for another 30 minutes. The Easter eggs were baked well, both tender and in the middle.

The central place on the rich great table will always be occupied by syrna paska, paska and hard-boiled eggs. I’m going to give you a very well-tested recipe for paska with milk - savory, flavorful and flavorful! The dough is prepared using steamed dough and pressed yeast, but the process of preparing the dough is simple, so that the milk comes out the first time. You need a standard set of ingredients and a flaming mood so that the great day's vipka comes out both delicious and delicious!

Cooking time: 3 years 30 minutes

Output: 2 pcs. 500 g each

Ingredients:

milk – 250 ml;
pressed yeast – 25 g;
vanilla zukor – 10 g;
salt - 1 cod;
chicken eggs – 3 pcs.;
egg pan – 1 pc.;
Cucumber sand – 150 g;
vershkova butter - 100 g;
boro wheat - 500 g;
rodzinki - 100 g;
glaze, tsukrova posipka and candied fruit - for embellishment.

Preparation process:

For the cob you need to prepare some dough. For this, add 250 ml of milk, pour it into a deep bowl and heat it to 30 degrees in a microwave oven. Add 1 pinch of salt and 1 tablespoon of vanilla peel (required standard bag of 10 g), mix well in milk. We add pressed yeast and knead it with our hands. We gradually sift 3 tablespoons of beard without the top, sift it thoroughly through a sieve. Stir with additional whisk, cover with grub spit and keep warm for 20 minutes, covered with grub spit.

We spend an hour preparing the food for the great dough. In a deep bowl, beat 3 eggs (or 2 eggs of grade 00) with a mixer and add 1 chicken egg (the white is discarded for glaze). Add zukor to the boiled egg foam and continue to process with a mixer. The top oil is melted in a water bath or in a micro-oven, cooled and added to the eggs.

Add 200 g of beard, sift through a sieve. Mix with a mixer on low speed for 1-2 minutes.

By now our dough has already risen - it may increase in size by 2-3 times.

Add the dough to the dough, carefully stirring it with a spoon downwards (do not twist the mixer!). Add everything that was left over, sift it through a sieve, and knead the dough for milk pasta with your hands, making 10 pieces of dough. Don't give in to the temptation to add flour! The dough may come out thin and sticky.

The dough is poured into a deep mixing bowl or into a saucepan with a volume of at least 5 liters, greasing the dishes with olive oil. Cover with a towel and pour the dough onto the eggs and leave in a warm place for 1 year.

We steam the rodzinki, squeeze it well with our hands and roll it in the beetroot. After an hour, if the dough is already good, add it to a new bowl and knead briefly with your hands (2-3 minutes). Once again we are deprived of coming to the warm place for 1 year.

The yeast dough with milk is kneaded and placed behind paper or baking pans (grease with olive oil). We place parchment in the middle of the forms so that the dough does not leak and the tops are level. The top of the dough should be smoothed with hands coated in oil so that the caps are even and without bumps. As a reminder, the molds are 1/3 full, so you don’t have to put Easter in them for 40 minutes.

Once the dough has risen almost to the edges, not reaching a couple of centimeters, put the sheet in the oven, heat it up to 180 degrees. Let the milk simmer for about 40 minutes (allow for an hour of cooking), and check the readiness with a long wooden skewer.

When preparing the paska, let the giblets cool down by placing them on the side - as the stench will be felt in a vertical position, the lower pulp may be slightly drained. Carefully remove the parchment while the cupcakes are still warm.

The specified amount of ingredients will yield 2 pasques of 500 g each (less than 1 pc. - 500 g; 1 pc. - 400 g; 1 pc. - 100 g).

We cover the great cake with glaze and decorate it to our liking.

Paska comes out very fragrant, tall and rich when milked. The meat does not become stale for 1 stretch. Happy Great Day to you!

Savory yeast dough on sponge: recipe and photo from Nika specially for the site Notebook

If a large amount of milk accumulates during an hour of fasting, completely logical decisions will be in favor of the new Easter. Knowing how to do this, you can later discover a number of other components that may be needed during the process. Take a liter for one vimir.

Choose any Easter cake recipe from the table. Don't forget to add 1 liter of milk to the over-insurance warehouse.

Paska	Boroshno, kg	Zukor, Mr.	Drizhdzhi, g	Angry. Oliya, g	eggs, pcs.	Dodatkovo
Without manual kneading (mix with a tablespoon).	2	700	80	600	20 zhovtkiv	1 kg raisins
Oleksandriysky (the milk is taken to be scorched).	2,5	1000	150	500	10	200 g steamed rodzinok, 3 bags of vanilla zucru, 2 tbsp. l. cognac
Migdalny.	2	400	100	600	10	400 g peeled algae, 2 lemons, 2 bottles of rodzinki
Great day.	2	670	80	530	14 zhovtkiv	1 tbsp water, 130 g raisins, zest, 35 g cognac
Prozory (without opari).	1,6	500	250	500	40 zhovtkiv	-

Similar to all episodes. First, take a piece of zucchini, milk (warm or boiled) and beard and mix with yeast. This pair costs so much until you stop growing in communication (for almost two years). If you are planning to bake the “Prozory” Easter cake, you can skip this step. Combine the finished steam with any leftover ingredients and add a little salt. Knead the dough and let it rise for another 2-3 years, then spread it into molds (one third of the volume) and let the dough rise again.

Place on the bottom rack of the oven at a temperature of 180 ° (for large eggs) or higher (for small ones).

Nuances of preparing pasok

Knead the yakmoga dough longer. This way you will become more uniform and tasty. It’s not good to overdo it with flour, but the dough shouldn’t be too rare. The required strength of the dough is determined as follows: if, when cut, the dough does not stick to the knife, there is enough dough. It’s still not thick enough to add more flour.

Be careful not to stretch out. Provide a warm place for the dough so that it can rise calmly. The temperature should be in the range of 30-45°.

It is also important to prepare carefully before the event. Place a bowl of water in the oven so that steam builds up around the Easter cake. Many people check the readiness of the tart with a dry stick. If the paska is too tender, then they put a stick in it even before it gets kicked out. After an hour they are caught and checked for dryness. Dry wood is a sign that paska is ready. What time can I stop scratching it?

Everything should be left in the dust:

less than a kilogram printed every day,
1 kg – 45 hvilin,
1.5 kg - one year,
2 kg – 1.5 years.

The top of the cake can be covered with a paper, which will prevent it from burning. Remove the hot pasta from the mold and place it on the pot to cool.

Milk Easter

Here is a recipe for paska per liter of milk. The wine is even more unique, and even here milk replaces sire. Or more precisely, it transforms itself into something new during the cooking process. This special feature of the recipe gives the great taste of ice cream.

List of ingredients:

liter of milk;
half a kilogram of sour cream;
4 eggs;
130 g sugar powder;
120 g top butter|mastila|;
vanillin;
salt.

Beat the eggs until soft, add full-fat sour cream (25% or more) and beat again. Boil milk with 3.5% fat content. Reduce the heat to a minimum and gradually pour the egg mixture into the milk, stirring constantly. When the first sign of “white boiling” (first bulb) appears, remove the dishes from the fire. The temperature of the mass, which came out, must be no more than 90°.

Please note that due to the acid contained in the sour cream, the milk will burn: soft plastics will appear that have been strengthened by the whey. It will be similar to an omelet, or similar to sire. Allow to cool to room temperature, and then pour the syrup through 3-4 balls of gauze. If you put gauze in a drushlyak, all the milk mixture can be lost there for five years. Place the drushlyak on a two-liter saucepan. You can spend the next hour in the refrigerator in the refrigerator so as not to freeze. You will get close to 800 ml of syrup. You won’t have a chance anymore, but you can still have a delicious meal on it.

Combine the custard mixture with sugar powder, olive oil and vanilla. You can add a little rodzinki, your favorite candied fruits or peas. Then transfer the sumish to a folded and gauze-covered bean bag. Cover the top with gauze as well. Place the beaker with its narrow top on a tray (plate) and place it in the refrigerator.

The first three years of vologa that you lost at Easter can be drained without any delay, that you lost 14 years, let Easter be under pressure. Then you can carefully pull out the paska and begin tasting.