You can add turmeric to the paska. Lemon paska with turmeric

11.10.2022

Paska is a ritual holy bread, knitted with meat, both from Christian and pagan traditions. The word paska itself has a walnut root and is translated as “rounded bread.” Paska can also have other names: artos, kozunak, paska. The greatest popularity of the Holy Easter paska is found in the Orthodox tradition. However, Catholics also have similar ritual breads.

In Christianity, the paska symbolizes the resurrection of Christ and his invisible presence at the ritual meal. The Slovenian tradition includes the preparation of paskas not only in the spring, but also in the autumn, and also on certain occasions dedicated to them. In the spring, this ritual bread symbolized the resurrection of nature and the ear of the crop, and also in the mystical aspect - the people's day/resurrection of God. The importance of this holy bread, both among paganism and in Christianity, is different from other ritual types of bread - a yeast dough. Otherwise, people have the right to follow their astronomical achievements. And in this article we will talk about preparing Easter cake with turmeric.

Ingredients for preparing Easter cake with turmeric:

Boroshno (wheat) - 500 g;
milk – 250 ml;
pressed yeast – 60 g;
vershkova butter – 150 g;
rodzinki – 100 g or with relish;
salt - 1/3 teaspoon (a pinch from this dose must be removed for preparing the glaze);
churic paste - for relish (although most people associate saints with licorice herbs, it is customary to add about 150-250 g of zucchini to pasta dough; you need to whisk, so that 50 g of zucchini is twisted to prepare cherry paste dri);
turmeric – one teaspoon without a shake until relished;
eggs – 6 pieces.

Method for preparing paska with turmeric:

Mix the yeast well and add warm milk. Strip for 10 hvilins.
Add tsukor, rodzinki, chotiri eggs and olive oil. It is advisable to mix manually or using a mixer or other automatic means. Leave in a warm place for 6 years.
Add flour | fine | And mix again until a uniform consistency is achieved. Add turmeric and mix again. Leave in a warm place for two years.
Place the dough that has risen into molds and place in the oven, heated to a temperature of 180°C for 30 minutes.
Remove from the oven and while still hot, pour over the prepared glaze, a whisk of two egg whites, salt and sugar powder.

Surround the turmeric with vikory and other seasonings for preparing paska. This could include cinnamon, nutmeg, vanilla, etc.

Ingredients for the dough:
Boroshno prosiyan - 600 g;
tsukor - 120 g;
eggs - 3 pcs.;
egg tray - 1 pc.;
Oliya angry - 150 g;
rodzinki - 1 tbsp.;
hazelnuts - 100 g;
cognac - 40 g;
grated lemon zest - 25 g;
vanilla zukor;
turmeric - 10 g;
salt - sliver.
Ingredients for sponge:
milk - 100 ml;
fresh yeast - 40 g;
tsukor - 10 g;
Boroshno - 50 g.
Ingredients for glaze:
egg white - 100 g;
Cucumber powder – 100 g.
Cooking method:
1. Heat milk to 40 degrees and dissolve in new yeast, zucor and flour. Mix thoroughly and leave the steam to ripen for at least 30 minutes.
2. Dry the peas in the oven and do not chop too much. Sort out the rodzinki, rinse, dry and soak in cognac.
3. Combine the creamy mixture with the eggs and peel and beat until lightly white.
4. Add 1 tbsp. It’s good to mix.
5. Brew 1 tbsp of turmeric. Spoon the dill and cool the bits.
6. Add the zest, softened butter, brewed turmeric, vanilla zest and a dash of salt to the dough. Stir until smooth.
7. Combine the steam and stir.
8. Add more thoroughly and knead into a soft sticky dough. Cover with a kitchen towel and place in a warm place to ripen for at least 1.5 years. The dough rises at a minimum.
9. Add the peas and rodzinki together with the cognac and stir in a circle so that the peas and rodzinki are evenly distributed throughout the dough.
10. At the bottom of the baking form, place a circle of parchment that corresponds to the diameter of the form. Forms should be filled in 1/2 way. Place in a warm place to stand for at least 20 minutes.
11. Bake in an oven heated to 180 degrees for about a second. Readiness is indicated by the way: the form of the Easter cake is due to the fact that it is richly light, even to the point of boiling. If the top gets too brown, cover with foil.
12. Beat the egg whites with sugar powder into a thick white glaze.
Cover the warm Easter eggs with glaze.

Calorie content: Not listed
Preparation time: Not specified

Warehouses:
- sour milk - 180 ml;
- water – 30 ml;
- pressed yeast – 24 g;
- chickpea sand – 40 g;
- salt – 3 g;
- vershkova butter – 60 g;
- egg – 1 pc.;
- boron wheat – 320 g;
- corn starch – 30 g;
- turmeric – 3 g;
- vanillin – 3 g;
- rodzinki – 100 g;
- candied fruit – 100 g;
- honey, confectionery pot.

How to cook with photos

Sift the wheat into a deep bowl, add cornstarch and salt.

In warm water (32-35 degrees Celsius), crushed yeast is added to sour milk, which is at room temperature, then remove it from the refrigerator.

Add pulp, vanilla and melted butter. The oil needs to be cooled slightly so that it does not scorch the yeast.

Place a chicken egg in the dough.

Stir in about half a teaspoon of ground turmeric, finely chopped candied fruits of different colors and rodzinki. Mix the dough with a skein of quills, as you would in a food processor, mix the ingredients of 5 quills using the special attachment.

We cover the bowl. It is important to remove the lid of the frying pan by hand so that you can see how the dough is rising. We take 20 hvilins from the warm place for 1 year.

The dough that has risen is kneaded, divided in bulk, and used for this purpose in the kitchen. The eggs must be the same size so that the smells are evenly baked.

The bottom and sides of the cake pan are covered with oiled cake paper. I made 2 molds with a diameter of 11 centimeters. Instead of form, you can use original metal cans.
Place the dough in a warm place for 30 minutes, heat the oven to 210 degrees Celsius.
Place the paskas in the baked oven. Pechemo 20-25 hvilin.

The finished Easter cakes are coated with honey and sprinkled with confectionery syrup.

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.

Before the eve of the Great Day - the most important holy day of fate - all gentlemen will be busy with receiving turbos. You need to select the required recipe for Easter eggs, scramble the eggs, and put them in the booth. And we celebrate sacredly with joy in our souls. I know that there are a lot of recipes for great vipka, but I just don’t know which recipe to choose. I collected 6 of the best recipes for Easter eggs from this great statist, and described the preparation process with photographs. So the truth of the gentleman-earth comes to the right.

You need to bake Easter cakes in a good mood, with prayer, and then everything will work out. And choose the recipe to your heart’s content. Easter cakes can be made either with yeast dough or without yeast dough. If you don’t live with yeast, choose similar recipes. I can also enjoy the yeast-free vipka for those who are at a loss, but would like to make it with their own hands, rather than buy it in a store.

Zagalom, I won’t take up your time any longer, get to know the changes and learn the process of preparing Easter eggs. Also, don’t forget to write your comment on the article.

Also read 4 recipes for very tasty and simple Easter cakes on the Russian Beauty website.

I will step on, I will sanctify the statue, I will dedicate it. Even the glaze can be varied, and not just the standard protein.

In the case of yeast, which contains yeast, you can use both dry and fresh yeast, live yeast. For fresh ones, you need to take three more, less dry ones. Then the recipe says 7 grams. dry yeast - fresh you will need to take 21 grams. And just like that. Do not add more yeast to the pasta, as indicated in the recipe. If there is too much yeast, the whiskey will go bad and there will be an unpleasant smell.

To prepare the Easter cakes for this recipe, you will need to follow a beginner’s instructions, but smut - follow all the points described in the recipe. I would like to briefly describe the preparation process, especially seeing the secrets of preparing a great vape. If you use the seasonings indicated in the list of ingredients, the finished pastries will be even more aromatic, with the same yellow color that turmeric gives.

Warehouses:

Boroshno vischogo gatunka - 550 gr.
eggs - 3 pcs.
vershkova rosem'yakshene oil - 50 gr.
milk - 60 ml
dry yeast - 7 gr.
tsukor - 150 gr.
rodzinki - 150 gr.
candied fruit - 150 gr.
orange - 1 pc. (zest and juice will be required)
salt - 0.5 tsp.
vanillin - 1 sachet
Roslinna oliya - 1.5 tbsp.
saffron, cardamom, turmeric - 1 tsp each.

Eggs and milk are at room temperature, milk is warmer.

Cooking method:

1. Begin preparing the dough using steamed dough. The steam needs to be steamed to activate the yeast and check its acidity.

If the dough is not suitable, then the yeast and dough are not good to work with. It will be necessary to make a different pair with different yeasts.

Whisk all the yeast in a bowl. Pour in and heat the milk to approximately 30 degrees. So it may be a little warm, but not hot at all. Next place 3 tbsp. zucru from a piece of salt and a couple of spoons of sifted beard.

Stir thoroughly until the yeast in the milk breaks down. Cover the dough with a clean towel and place in a warm place without stretching the quills for 15 minutes until the cap appears (you can place it on a gas stove, on a radiator, or in the oven at 40 degrees).

2. While the steam is fermenting, take a large bowl in which to mix the dough. She needs to mix the eggs and any zukor that is left over. For this you can take a wreath or beat it with a mixer until the zukor breaks up.

Make the yeast dough, mix the eggs with the cucumber.

3. Wash rodzinki and candied fruit thoroughly under running water. For the bazhannyam you can steam it with sprinkling for 10 hvilins for swelling. I don’t spoil anyone because hot water deprives all the vitamins that are then lost.

Wash the orange well and grate the zest. It is important to rub the top orange ball without scorching the white one. Take the juice from the orange itself and pour it with the juice, and then squeeze out the candied moths.

4. At the bowl, pour olive oil - 1.5 tbsp. (this is necessary so that the great pasta does not go stale) - add saffron and mix.

5. Pour the candied orange juice and pour it into the egg mixture. Also add orange zest to the eggs. In principle, the zest is added to the eggplants if you want the bright orange aroma of the finished tart.

Mix olive oil with saffron, add orange juice and zest to eggs.

6. Place beetroot on the candied fruit and mix well.

It is important to sift the rodzinkas with borosh - do not allow the dried fruits to gradually spread in the dough and not settle to the bottom.

Apply dried fruits to the boron.

7. Sift everything thoroughly into a deep bowl. Add one teaspoon of salt, vanilla, turmeric and cardamom to it. Stir.

8. Until what time does the dough start to come and roll. Pour it into the egg mixture and stir overnight.

Mix well with the mixture and spices, pour the mixture into the dough.

9. Place some beard and spices on the dough, stir. Pour in the rosemary oil with saffron.

Add third beard oil with saffron to the dough.

10. Now you need to knead the dough. Add the beans in parts and cover the tops with wine. Finally add a top of butter, then remove from the refrigerator until it becomes soft. And it’s a shame that it’s gone. Knead the dough with your hands. Little bits will stick to your hands.

Place a top of butter|butter| and it’s good.

11. Once everything is mixed well, add dried fruits to the remaining soup and mix with your hands until smooth.

12. Place the dough on a sawed surface and hang. You don't need to work too long, 5-7 quilins will be enough. Grease the bowl containing the dough with olive oil and turn the dough over it. When ready, the dough will be soft, not clogged, and slightly sticky. Cover with a towel and leave in a warm place for 2-3 years.

13. The dough will rise well. After repeating the dough, you can knead it and let it go again.

To prevent the dough from sticking to your hands, grease your hands with olive oil before kneading.

14. Prepare forms for baking. I love to use paper disposable forms, I buy them myself. They do not need to be coated with oil; there is no need to remove the prepared Easter eggs from them. Zagalom is simple, beautiful and inexpensive. If your molds are silicone, they also do not need to be lubricated. If you are peeling white jars, it is easiest to cover them in the middle with parchment paper, which also does not require greasing.

15. After the dough, strengthen the dough, form a ball and place in the mold. The dough should take up about 1/3 of the pan.

16. Pour the dough out of the molds and let it rest for about 40-60 minutes. The dough may go out again.

17. Heat the oven to 100 degrees and put the baking pan on for 10 minutes. During this hour, the stench of the heat will rise even further. Then increase the heat to 180 degrees and boil for about 30 minutes. Check doneness with a thin knife or toothpick, as they may come out dry.

18. Choose the glaze to the best of your ability, I will write possible options in the upcoming article. If the glaze is white, it must be applied to hot pasta so that the white dries. If the glaze is made with gelatin without eggs (my kohana), then they need to be spread onto a cooled pastry.

19. Decorate the Easter eggs to your liking. The stench is already juicy, aromatic, soft, tender, melts in your mouth. Try the specs and you won’t be spoiled!

Swedes without yeast are great

If you don’t have time to devote the whole day to yeast dough, knead the dough without yeast until it’s ready. It's much simpler and simpler. As a result of paska, the ale will come out tasty and filling. It is not obligatory to choose a simple recipe for a savory vipka; you can drink it in a simpler way and get excellent results. This pasok recipe will please you.

Ingredients (all at room temperature):

milk - 250 ml
vershkova butter - 70 gr.
tsukor - 170 gr.
Boroshno - 300 gr.
eggs - 3 pcs.
rodzinki - 70-100 gr.
vanillin - on the tip of a knife
rozpushuvach - 1 tsp. with a glass

Remove milk, eggs and oil from the refrigerator. If you forgot to cook it and need to cook it, the milk can be lightly heated. Just don’t heat the top of the oil, but simply soften it.

Preparing swede paskas.

1. Strengthen the whites of the eggs. Pour the egg whites into a bowl and then put them in the refrigerator. The whites need to be refrigerated, otherwise the stench will disappear later. Beat the dough into a container in which you will mix the dough.

2. Add softened top butter and zukor, as well as vanillin (or a bag of vanilla zukr) to the zucchini. Stir until smooth.

Mix the beans with corn and olive oil.

You can vikoristuvat brown zukor, with it the vipichka will be vologisha.

3. Sift everything thoroughly into the egg-curd mixture and add fluff to the dough. Stir. At this stage, an oily dough will appear. You can grind it by hand or speed it up with a food processor or special dough mixer attachments.

4. When the mixture has come out, pour in the milk (not colder!) and stir again.

Add a lot of fluff and mix. Pour in milk.

5. Rodzinki must first be thoroughly soaked in water and dried. Before adding it to the dough, you can roll the raisins in the flour so that it sticks to the dough better. Place the prepared biscuits into the dough and stir until the dried fruits are evenly distributed throughout the dough.

6. Remove the whites from the refrigerator and add a pinch of salt. Beat them with a mixer until they form firm peaks.

If you turn the dishes with well-beaten egg whites, the stench will not fall out.

7. Finally, beaten egg whites are added to the dough to give it a richness and tenderness. Proteins must be introduced carefully so that the stench does not prevail. Mix with the mixture from below to above.

Add rodzinki and beaten egg whites into the dough.

8. Next, prepare the baking form. After adding the proteins, the dough needs to be kneaded immediately to prevent it from becoming sticky. Since the molds are silicone, they do not need to be coated. Grease the metal molds with olive oil and sprinkle with semolina. Also, preheat the oven to 200 degrees so that you can immediately place the baking tray in it after kneading the dough.

It is better to take small forms. They allow the dough to be baked faster, in a handier format, especially for children, who often eat the licorice glaze and discard the dough. You can use muffin molds.

9. Place the dough near the pan, not to the edge. Place the oven in the heated oven and bake for 20-25 minutes| until golden brown on top.

10. Remove the cooked eggs (turn them over with a toothpick) and let them cool. Tim an hour to prepare the glaze.

11. Cover the tops of the Easter eggs with glaze and sprinkle with decorations. The Easter cakes are ready! The stench looks as appetizing as dough.

Sirna paska without yeast - Swedish version

Sirna vipichka is not only tasty, but also nutty. It’s so easy to get these Easter eggs for Easter, they’re so easy to prepare.

Warehouses:

Sir - 500 gr.
eggs - 5 pcs.
tsukor - 400 gr.
Boroshno - 600 gr.
vershkova butter - 180 gr.
vanillin - 3 gr.
soda - 1.5 tbsp.
lemon - 1 pc.
rodzinki - 250-300 gr.

Preparation of sirah paska:

1. In depth, you have all the sire. Using a fine blender, grind it into a uniform smooth paste. Instead of using a blender, you can grind the cheese through a sieve.

2. Sir nasipte 400 gr. zukru and mix well with a blender or spoon until a creamy structure.

Grind the cheese with cucumber.

3. Melt the butter in any way (on the stove, in a microwave oven, in the oven). Sift thoroughly into a deep bowl and pour the melted olive oil into the mixture. Using a mixer or spoon, mix the two products until smooth.

4. Beat five eggs into a strong bowl and beat them with a whisk or a mixer until a light peak is removed.

Mix the flour well| і oil|butter| beat the eggs.

5. Pour into flour|boroshno| beat eggs and mix.

6. Add|add| Sir and cucumber into the dough, stir.

Pour the beaten eggs into the flour, then add the cheese mixture.

6. Add a packet of vanilla to the dough. Finally, add soda and quench it with lemon juice. Squeeze the juice from one lemon into the bowl. You can speed it up with a fork to extract as much juice as possible. Strain the juice through a sieve to remove the seeds and pulp. Add lemon juice to the strained juice and stir. Pour this mixture into the dough.

7. At the end of the day, you need to rinse the rodzinki (you can steam them first in the sprinkling for 5-10 minutes). The dough is thoroughly mixed until smooth.

8. At the back, heat the oven to 180 degrees. If necessary, grease the molds with olive oil. Place the dough in the mold, filling it 2/3 full, leaving room for rising.

Add vanilla and lemon juice and soda to the dough, fill the mold.

9. Bake the eggs until ready (turn over the cheesecake to ensure that the meat comes out dry). Small pasochki bake about 25 khvilins, large ones can go into the oven 45 khvilins.

10. Ready to coat the Easter cakes with glaze and decorate with confectionery sprinkles. Prepare Easter cakes with this sweet recipe and enjoy your homemade Yule cake.

Oleksandriysky pasku - recipe with dry yeast

This is the recipe for Easter cake with yeast. The dough is not processed in the same way as in the classic version; the technology changes. The eggs are ready to come out even soft and fluffy.

Ingredients (for 1 large paska):

warm milk - 125 ml
eggs - 1 pc. +1 zhovtok
tsukor - 100 gr.
Dry yeast – 1 tsp.
vershkova butter - 80 gr.
Boroshno - 250 gr.
rodzinki - 50 gr.
vanillin - on the tip of a knife
salt - sliver

The butter needs to be melted first, the eggs removed from the refrigerator, and the milk frothed.

Preparation:

1. The milk for the yeast dough should be warm, about 30 degrees. For this purpose, heat it slightly, but not too much. Hot milk just boils yeast. While the milk is warm, add one teaspoon of dry yeast and crush.

2. In another bowl, stir together the melted butter and zuccor.

3. Add one whole egg to the cucumber mixture, mix until smooth.

4. Pour milk with dissolved yeast into the egg-oil mixture, stir.

5. Carefully wash and dry the rodzinki. Add|add| add dried fruits to the dough, mix.

6. Cover the container with dough with grub and leave it warm on the surface so that the yeast begins to multiply.

7. A foam will appear on the surface of the dough. Now the dough needs to be kneaded. Add a pinch of salt and vanilla to this mixture, and mix well. Place the dough in the pan 1/3 full, cover with a baking sheet and leave in a warm place for 4 years. If the dough is loose from the mold, knead it and let it rise again.

8. Bake the eggs in an oven heated to 180 degrees. A large-sized paska is approximately 40 hvilins, a small one - 25 hvilins.

9. Prepare the glaze, decorate the Easter cake and celebrate Great Day.

If the white glaze is too rare, put the glaze in the oven until the whites are dry.

Paska recipe from Vidensky dough

Here is another version of yeast dough for paska. You can use the yeast either dry or pressed (you need to mix the living ones more than the dry ones). For the flavor of the vicky, add vanilla, vanilla zuccor, vanilla extract, lemon and orange zest.

Warehouses:

Boroshno - 500 gr.
milk - 170 gr.
vershkova butter - 100 gr.
tsukor - 170 gr.
Dry yeast - 17 gr.
eggs - 2 pcs.
rodzinki (candied fruit) - 100 gr.
vanilla zukor - 10 gr.
salt - sliver

Pokrokova prepares Easter eggs from Vidensky dough.

1. All products should be kept warm. You can warm the milk a little, but don’t let it be hot! While the milk is warm, add the yeast and stir until the rest is dissolved. Leave until you are done and continue until another time.

2. Beat the eggs in a small bowl, then stir in the zukor and vanilla zukor. Beat the zucchini with a mixer and whisk until crushed.

Dissolve the yeast in warm milk, beat the eggs from the cucumber.

3. Heat the butter from afar and let it cool down. When warm, you can add butter|mastila| into the egg mixture and beat some more.

Pour in the melted olive oil, then the milk and yeast.

5. Cover the container with yeast and a pan or grub and leave it warm for 2-3 years.

6. After an hour, sift well into a deep bowl (sieve to soak in sourness). Add a little salt to the beard and pour in the masa and yeast.

7. Knead the dough with your hands until the dough stops sticking to your hands. Here you can spend a lot of time (20-40 hours). In an hour of mixing, the gluten will break down and swell, and the dough will become more elastic.

8. If you mix the dough well, it will be smooth and not sticky, add rodzinki. Rodzinki need to be washed and steamed for 5 khvilins at the dill. Then blot with paper paper. Also, to flavor the dough, dried fruits can be soaked in aromatic alcohol (cognac, rum). The alcohol evaporates during the boiling time and the smell disappears.

Knead the dough with dried fruits thoroughly to distribute them evenly.

Have flour|boroshno| pour in the yeast mixture, knead the dough.

9. Grease baking pans with melted butter or olive oil. After the dough, pinch the dough, form a ball, folding the edges down. The top of the paska is smooth. Place the dough in the pan 1/3 full, so the dough will go well.

10. Let the dough rise in the pans. To do this, cover the mold with a towel and leave for 1 year (focus on your yeast).

11. Preheat the oven to 180 degrees and bake the eggs until golden brown on top. Small pasochki spekti shvidko - for 15-20 hvilins, large ones will need about 40 hvilins. Marvel at your oven and the size of the molds. Check readiness with a wooden stick. It may come out dry from the finished dough.

Fill the mold with dough, let it rise and rise.

12. Let the paska cool and decorate them at your own discretion. Preparing such Easter cakes is very simple, you just need to mince a little bit until the dough reaches the required stage. Write in the comments if you enjoyed this recipe!

Enjoy some delicious vipchka.

Vologa paska on tops and fresh yeast

If you don’t like dry Easter eggs, then drink the Easter eggs. The smells are even more savory, richer, the dough is more palatable, porous, more aromatic.

To create a beautiful yellow color, you can add a little turmeric or saffron to the dough - it’s natural, cinnamon, and beautiful.

Ingredients (for 6 medium paskas):

Boroshno - 800 gr.
fresh yeast - 30 gr. (dry - 10 gr.)
tops 33% - 200 gr.
milk - 150 gr.
vershkova butter - 200 gr.
tsukor - 200 gr.
eggs - 2 pcs. + 4 chewers
vanilla extract - 1 tsp.
salt - sliver
candied fruits, rodzinki, dried berries - 100 - 150 gr.
cognac for soaking dried fruits – 50 gr.

Preparation:

1. Wash the candied fruit and pour cognac and water in equal proportions. You can soak the dried fruits overnight, so that the stench infuses the aroma.

2. Mix the milk and tops and bottoms and heat it up to 30 degrees. You need to make the dough in a bowl. To do this, add 1/4 part of the milk mixture, put yeast in it, 1 tablespoon of vegetable peel and 2-3 tbsp. spoons of boroshn. Stir everything until smooth. When the dough is ready, it has the consistency of sour cream.

3. Cover the dough with a towel or hot tub and place in a warm place to activate the yeast for 20-30 minutes. Let sit for an hour depending on the temperature of the room and the content of the yeast. A “cap” with bulbs may appear on the dough, indicating yeast fermentation.

Dissolve the yeast in warm milk, add the zukor and add it well.

3. While the dough is fermenting, you need to beat the eggs. The easiest way is to beat it in a food processor or with an additional mixer. Kill two whole eggs and 4 cows. Place a pinch of salt before the egg. Beat on medium speed until a small peak appears.

4. Add vanilla and turmeric to the eggs (as you use for color – 1 tsp). I sipte tsukor. Beat at maximum speed until the pulp and pulp are completely broken up. About 5-7 hvilins are needed.

Beat the eggs and beat until broken.

5. If the dough gets too large in size, you need to knead the dough. You can use your hands, you can use an additional food processor or a special attachment on the mixer for dough. The top butter can be softened, for which you need to remove it from the refrigerator or heat it a little in a micro-oven. Please don't drown the oil.

6. Pour in all the yeast mixture and a third of the milk from the tops of the beaten egg. Stir. Mix the dough step by step so that all ingredients are well and evenly mixed. There is no need to rush here, but give everyone maximum respect. Next, place a third of soft top butter on the dough, pour in another third of tops and sift in a third of the beard. Mix again.

In this manner, press all the butter, milk and tops into the dough three times at a time.

Add 100 gr. Boroshna for another batch. There is no need to hand everything over quickly.

At the egg, add|add| steam, mix. Then add boron, olive oil, and milk little by little.

7. The dough at this stage will be soft and sticky. Cover it with grub and leave it in a warm place to rise. You can heat the oven to 40 degrees, turn it on and put the dough in a warm oven to rise. The dough may rise 2-3 times, but it will take about 1.5-2 years.

Knead the dough and place it in a warm place for 1.5 years.

8. When the dough rises, hang it again with your hands. To finish the table with any leftover dough, place the dough and knead it with your hands. You will be amazed at the dough, how much more you need to add, perhaps 100 grams, which were left over, it will be rich. The dough is not to blame for being stuffed, but it is soft, elastic, fluffy, and does not stick to your hands.

9. Add prepared dried fruits, candied fruits, berries to the dough, first soaked in alcohol (you can just soak it in water). Knead again until the berries are distributed evenly throughout the dough.

Mix the dough with a small amount of beard, rub in the dried fruits.

10. Place the dough into molds, filling 1/3 of them. Place the dough in the mold, forming it into a new bag. As the birthmarks look like to the beast, grab it, otherwise you will burn. Cover the molds with a towel and let the dough rise well. Let sit for about an hour with yeast (about 1 year).

11. Once the cakes have risen in the pans, place the oven at 180 degrees and bake until ready. The hour of drinking depends on the size of the Easter egg. The size will be around 35-40 hvylin. Follow the top, it looks rosy. And check your readiness, as always, with a wooden stick, as you must come out dry.

Fill out the form for registration and the date is pending.

12. Decorate the pasques behind the veil. In the next article I will write various ways of preparing glaze, which you can choose to suit your taste. Enjoy the very tasty Easter cakes, which will come out very soft and fluffy.

The axis is so great that the report came out with recipes for great Easter eggs. Choose your recipe and bake, everything will come out smoothly! I look forward to your comments. Happy Great Day to you!

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