and then you follow your recipe and it doesn’t matter what recipe you have, like mine or you cook according to some of your grandmother’s recipes, this yeast will never let you down on 500 g of flour. i need a bag of such yeast, we definitely add a little sugar, but a little, because uh, in my opinion, the cake should not be too sweet, it should be uh, you know, such a rich sweetish dough, but the most important thing is that it be rich, so that it is loose, airy, slightly greasy, oily, necessarily so you know, stretching. and more than that, of course, the quantity is traditional. and this, by the way, recipe is similar to the traditional one, we add raisins and raisins, too, of course, will not give us the sweetness of a little salt half a teaspoon. we start all this gently at a slow speed to mix and in the meantime 60 milliliters of milk. warm up to a warm state. and four more eggs, i

really liked this recipe, because it is classic, so to speak, but at the same time, if you follow the recipe exactly, and not just easter cakes on such a test, you can do. well, in general, rolls pies, it is very obedient. so, as soon as the milk has become warm. you see, that is, this temperature should be 36 38 °. not warmer, we start adding. to the dry ingredients, one egg at a time, the milk is slightly increased in speed and we allow the dough to knead at a low speed, in general, a low speed guarantees proper production. you understand what happens to the dough, when we interfere with it , gluten is produced, that is, the flour gives off this wonderful protein that is contained in

flour and that is why you can not do it too aggressively and in the meantime, while we have the dough kneaded. we need 400 g of cold butter. and that's just such an oil 82.5% fat. that is what is called the gold standard, fat content and butter is very convenient. and what is this oil like this. you see, it is packed very conveniently to cut. well, in addition, this is a very high quality oil, because it is made from the freshest cream and daily milk for the preparation of this oil comes to its own ferroproducer. on the air of ntv the most popular tv show in russia mask stunningly beautifully sung. i want to have fun hanging out at your concert. how i envy that

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it seems that you can move cleanly, we leave today at 19:35 on ntv, we added butter, you can add vanilla sugar, you can add a pod, which means that you can add either cinnamon or cardamom or even combine all the spices will also be fine. maybe , bitch, you are not only raisins, but also some dried cherries. that is, this is the basis, and then you are already fantasizing. 10 minutes later, here's how looks like our dough. look, you see, it is very obedient. wonderful. you see how easily it lags behind the hook. as a matter of fact, exactly. it also

lags behind the walls of the e bowl, in which we kneaded it, add here, raisins, raisins. i had it soaked in advance in strong, raisin tea. i take a lot, that is, here, i have 200 g. you see such raisins, both light and small and large. well, it's, like, my love is just such a traditional easter. no matter what recipes i tried with raisins. i like it the most. like this, by the way, you can see. look, what a wonderful dough, it turns out. you see, so we mixed in the raisins , and we put the dough in the usual sliding form that you use for biscuit pies and spread it with baking paper further into this form, moisten the towel. and we give the test the opportunity to distance like this, so that

it rests for about 20-30 minutes, we need it for this. maybe i'm heating up the oil, i'm still looking . i have bacon here, is the bacon some kind of brisket? i just have them really want to give smoked meats and legs, and in general all the other vegetables that i will languish with the legs, so look, i take. just like that, 150 grams of smoked bacon. well, or brisket, as i said, and just like that i cut it with scissors. in the pan, the oil along with the bacon keeps the bacon crisp and not limp, especially as we cook it further. it will remain so sonorous and beautiful while our bacon is fried. here. we salt and

pepper our duck feet. of course you can take a duck or a whole goose, but i have such an observation that, as a rule, everyone wants a leg. and this is especially so as not to upset anyone. uh, you know from your guests. who will get the leg, who will get the wing, and who will get the breast, which is sometimes a little drier. and what about the legs, so i found this is such a way out for myself this year i will cook only the legs, as soon as the bacon becomes golden. i send it down. rather. here in this form, which will then go. in my oven, by the way, in this form you can later and submit. uh-huh, very comfortable and beautiful. and here are the legs seasoned with salt and pepper. which i salted and peppered again. well, while the legs

are fried with you, let's take care of the vegetables. i offer the classics, onions, garlic, carrots, bay leaves, you know everything in an incredible way. pairs well with this wonderful duck meat. that's what you know, after all, a duck, has such a taste of almost wild meat. yes, this is so saturated, therefore, probably, we perceive a duck more festively than even a chicken. although the chick too. and i think it can save any situation. so there is garlic. look how round the slices are.

cut into fairly large pieces. let's not forget that very interesting processes are going on here. well, you understand that we seal the legs, that is, we need to fry in such a way that they remain juicy inside. we continue to deal with vegetables, as i said, carrots are also in such plump sticks, i cut them somewhere half a finger thick. i have such a large, carrot, you can take two or three and you can say that we are vegetables almost everything is prepared with you. lay out the fried duck legs. so, you see, sealed on all sides. on top of the bacon so vegetables.

carrots, onions, garlic, what aromas immediately float in the kitchen, you just sway, but we send duck legs. right here and so the oven is heated to 190 °, and while we are working on vegetables, the duck legs are already cooking in the oven. of course we need a little salt. here i have chicken broth, you can use chicken broth, you can use meat, heat it up. see what beautiful vegetables literally, in 5 minutes we get it. oh yes, these are such simple onions and carrots , but in order for onions and carrots to sing quite festively. i add tomato paste. this is a tomato paste, which is well, such a

bright rich taste. i don’t know the second one, it’s perfect from borscht and everything is in all sorts of tomato sauces and in general there are no gmos in it, there is nothing artificial in it, so natural taste. and tomatoes, and in fact, it is this paste that is attached. here is such a sweetness, look at the sauce and combines all the ingredients. i also add some crushed tomatoes. you know, just pureed tomatoes without tomato paste. that's not how they work. they don't give that intense flavor. we have almost everything ready. we take out. oh, this beauty from the oven. i already have boiled beans, by the way, you can use beans, for example from a can. if a good manufacturer, if nothing but beans is added there, then this is also a very good lifesaver. well, there is nothing complicated

about cooking beans, soaking them overnight and then boil without salt for an hour and that's it. so add vegetables. gently distribute and add a little bit of broth. naturally, in order for everything to be juicy, in no case did it swim, but nonetheless. you see, he has already become hot, but still we need the broth, but to make the sauce, juicier, somewhere so that half of the form is filled with broth. we need you and here in the broth. so here i am dropping a couple of bay leaves. more foil? and that's it, at the same temperature of 190 degrees we send 45 minutes per hour to depending on the power of your oven. and also

depending on how large your duck legs are put in the oven. well, then they conjured and took off wow look what a beauty. see how well it 's gone. the dough has literally doubled in size. you see how beautiful it is, it is gentle, it is very airy. here i have a little milk, a little salt, be sure to grease the yolk so that there is a beautiful glossy crust. carefully the temperature in the oven is necessary, of course, here it is desirable to know someone loves your oven convection oven, someone someone inside someone likes hot air, so that it’s just hot from above from below, i bake rolls here, as a rule,

convection temperature is 180-190 °, because it seems to me that rolls grow better on this mode, but again, every housewife knows, uh, we better send our oven. easter cake in the oven is baked quite quickly for 35-40 minutes. although it is so big and voluminous, but we do not waste time, we will prepare a snack. i have a suggestion to make such exotic stuffed eggs - this is beetroot juice, that is, the beets were squeezed out and got such beauty. but before we can stuff such eggs, they must stand, at least overnight, that is, at least 12 hours, therefore, naturally. i already have one prepared. these bowls go further. look how beautiful they are, i have already

stood. last night i did it. and now you and i can do stuffing, stuffing eggs, i’ll take gloves, because, of course, beets are beets, and so that she and i will also take such paper towel so that excess liquid can be soaked. spread with a slotted spoon beauty yes, and only in general it can also be served this way. i think it's very beautiful. it's already boiled. clean his egg. no need for such an interesting idea. in my opinion, but you and i, of course, we will not stop here. getting rid of excess fluid in this way. i suggest

cutting the egg in half. naturally. and, of course, minced meat always goes to the yolk. it's beautiful, elegant, true, and so simple just beets and an egg. boiled. i prepared cod liver in advance, well, you can take it in canned food, but red caviar. maybe saury some canned fish that you like the taste of herring and so on. i propose i have such a story today, maybe you will like it. i suggest taking the yolk carefully. we take it out. so, from the egg op, we leave the halves of the egg and part of the eggs, we will stuff the cod liver yolk green onions. another

part we will stuff the yolk with smoked cheese, here is suluguni. i just rubbed it on you, but i'm showing you this smoked cheese smoked suluguni. well, in my opinion. it's just very interesting that it is smoked meat in combination with yolk that i grind the yolk. i add here the required amount of cod liver oil and a little softened butter. salt, pepper, that's all. you can tell by taste. it smells fantastic. i'm just a big fan of all these fish flavors and canned food. here, by the way, you can add a little freshly ground pepper. green onions a couple of feathers green onions dill so

now carefully fill the halves and put them on a plate. in general, the idea seems to me understandable, yes, this is the idea we have with fish stuffing, or rather stuffing. it is a shame to be unhappy, there is a tragedy, there is a drama, there is something that the truth can kill. but if it didn’t break you, then you will be happy. the secret of vladimir fedoseev’s family happiness for me, as it were, the first marriage, the acting remained so for real. i only got this in the

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as i said, smoked suluguni and also a little butter. cheese, as a rule, is salty, so i also do not add salt and pepper here. it seems to me that everything should be here be so creamy tender. a little bit of olive oil so you know if the butter is too strong in the fridge well , and this is our yolk cheese filling,

but after you and i put it in halves like this, you can decorate such microgreens, look how beautiful it is, you know it has such a tart taste. well, by the way, if not, microgreens, you can take your hand, for example, well, or just like i said any greens, which is at hand. we have already had two tastes with you and now oh, what a beauty, look. yes , very springy indeed. and one more idea for the yolk. i add elementary sour cream. and a little bit of dill, here, of course, to be honest, uh, the stuffing uses what is at hand, don’t look for something else. that is, you can take absolutely any canned food that you have in the house. or how to complement it with some favorite flavors.

the most interesting thing in this recipe is this color, and this one is festive. it seems to me the original is true, and when i grind the yolks with sour cream, it turns out quite juicy. and when we have ground it, we again distribute everything in half, and i propose to decorate it with a little red crumbs. here. red caviar, maybe crab meat is also interesting, you already know this, the bourgeois bourgeois history is the composition so now. well, here we have a snack ready for you. moreover, it seems to me that there are just three good options, someone likes fish , someone likes caviar, someone likes this kind of cheese, please, easter cake. we are also ready. you look well, look what a beauty. sometimes you know,

the simplest recipes. the main thing is that they should be checked too loudly, you can’t talk too much. as my grandmother used to say when you and i are baking. let it cool down a little, but the duck is also ready with you and me. look how beautiful, the duck is ready duck, very hot, of course , like this, you can’t eat right out of the heat of the heat. it is necessary to give it the opportunity to cool, while i suggest sprinkling it with fresh thyme, some other herbs. now i'll show you, of course, how the leg it looks like the beans are perfectly saturated with all these aromas, how it all smells fragrant, yes, and smoked with tomatoes and bacon. still, it's very, by the way, agree. oh, leg beauty

look at the charm, and only well, as they say, to finish with easter cake. i think this is just a wonderful miracle now. because it seems to me such a cake. you can even not decorate much already. it is beautiful in itself, especially since it is not cloying, not too sweet. well, of course, the icing will be good here too. if you're used to it. well in general and you can sprinkle if you like, all these multi-colored such funny pretty beauties too why not, but it smells magical, real with a bomb. well, it seems to me, such good ideas to meet this

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