Easter cake on yolks (kneading dough in a bread maker)

Category: Easter
Easter cake on yolks (kneading dough in a bread maker)

Ingredients

Flour 2.5 cups
Cream 3/4 cup
Butter 125 gram
Sugar 0.5 cups
Yolks 4 things.
Fresh yeast 50 grams
Raisins, almonds (one ingredient can be excluded) 0.5 cups (total)
Salt 0.5 tsp
Vanilla sugar 1 sachet (10 gr.)
Glaze 1 protein + 1 cup caster sugar

Cooking method

  • I tried a lot of cake recipes and settled on this. This is the best Easter cake recipe that I bake year after year. Easter cakes can be stored for a week - and stay fresh! Last year I edited the recipe for a bread machine, the result was even more incredible!
  • Opara
  • The products for the dough were mixed in the HP on the "dough"
  • Dissolve the yeast in warm cream, add half the flour, and leave to "play" for 45-55 minutes. If your HP kneads the dough several times, just let the dough stand in the bucket for the specified number of minutes
  • Grind the yolks white with sugar, add softened butter, grind. Sort the raisins, chop the almonds.
  • When the dough comes up, add the mashed mass (yolks, sugar, butter) into it, pour out the remaining flour, salt, vanillin and turn the HP back on to the "dough" mode for 1 hour 20 minutes ... Everyone's flour is different, watch out during the mixing process behind the kolobok, it must be "formed". If not, gradually add flour to the bucket to the desired consistency. I don’t have a raisin dispenser in my HP, so in the "dough" mode at the last kneading, before the final rise of the dough, add almonds and raisins so that they do not mix too much and the raisins remain intact.
  • Sit down the finished dough, form a ball and put it in a mold with high walls, lined from the inside with oiled paper. The dough in the form should be no more than 1/3 of its height. Leave to proof for about 5 minutes. Bake the cake in a preheated 200-220 * oven for 30-60 minutes (again, it all depends on the shape). We check the readiness with a nose and a toothpick. When the top of the cake turns brown, cover it with damp paper. Carefully remove the finished cake from the mold, let it cool and grease with icing (beat 1 protein with 1 cup of powdered sugar).
  • I decided to write an original recipe. Before buying cotton, I did everything by hand from year to year. Maybe someone will come in handy ...
  • Composition - 5 glasses of flour,
  • 1.5 cups cream
  • 250 gr. butter,
  • 1 cup of sugar,
  • 8 yolks,
  • 0.5 tbsp. almonds,
  • 0.5 cups raisins
  • 1 tsp salt,
  • 100 g yeast,
  • vanillin
  • To prepare the dough in warm cream, dilute the yeast, make a dough, add half the flour and put in a warm place for 1-1.5 hours. Grind the yolks white with sugar, add softened butter, grind. Sort the raisins, chop the almonds.
  • When the dough comes up, add the mashed mass, almonds and raisins into it. Mix the dough well, add the remaining flour, salt, vanillin, knead everything and place in a warm place. When the dough has doubled in volume, knead it again and let it rise. Form balls from the finished dough and put them in high-walled molds, lined from the inside with oiled paper. The dough in the mold should be no more than 1/3 of its height. Bake the cake in preheated to 200-220 * C oven for 30-60 minutes (depending on the shape). When the top of the cake is reddened, cover it with damp paper. Carefully remove the finished cake from the mold, allow to cool and grease with glaze


simfira
What is the capacity of the glass in this recipe?
Ksena
How can you bake in HP?
Svlana78
What can be used instead of cream?
ksy
Where is the cut?
nakapustina
sparta And how much cream%?
sparta
Quote: simfira

What is the capacity of the glass in this recipe?
Glass capacity - standard, 200 grams ...

Quote: Ksena

How can you bake in HP?
I think you can. I have not tried it, I do not like the rectangular shape - it is not at all like the shape of an Easter cake. Although you should try to bake as a loaf ...

Quote: Svlana78

What can be used instead of cream?
Milk ... Then the taste and color (in the context) of the cake is a little different, but also tasty

Quote: nakapustina

sparta And how much cream%?
I baked with 10% cream, and with cream collected from purchased homemade milk - I did not see the difference ...
Quote: ksy

Where is the cut?
Unfortunately not. Photo of that year, this year I will bake - I will expose a photo in a cut
oskaleska
Hello! I have a question. I have a big family and we need at least 6-7 Easter cakes. How can I do it better, please tell me? I mean right away, so as not to wander in the kitchen all day. It's just that there is not so much time, three children and the third is very small.
lena6322
Thanks for the recipe! And how many cakes are obtained? We love very sweet cakes, but like yours for sweetness. I want to try baking in a bread maker, but not in a bucket. I'll take it out and put the molds in its place.
sparta
Quote: Oskalёska

Hello! I have a question. I have a big family and we need at least 6-7 Easter cakes. How can I do it better, please tell me? I mean right away, so as not to wander in the kitchen all day. It's just that there is not so much time, three children and the third is very small.
Depending on what kind of molds for the beads. I bake in baby food cans. It turns out 3 small things ... My children are small, and I bake little pies for them.
In general, if your HP is designed for heavy weight, I think you can double the ingredients ...
Quote: lena6322

Thanks for the recipe! And how many cakes are obtained? We love very sweet cakes, but like yours for sweetness. I want to try baking in a bread maker, but not in a bucket. I'll take it out and put the molds in its place.
I do that too. Mine also love sweet cakes, these are sweet
ti80
Quote: simfira

What is the capacity of the glass in this recipe?
you write 200 grams, I have measurements that, for example, in a 200 gram glass of flour 160 grams, sugar 200 and all that rest. do you think this is the correct dosage.?
and another question the cake according to your recipe turns out to be more dry and porous or plump and kind of wet ???
sparta
Quote: ti80

you write 200 grams, I have measurements that, for example, in a 200 gram glass of flour 160 grams, sugar 200 and all that rest. do you think this is the correct dosage.?
and another question the cake according to your recipe turns out to be more dry and porous or plump and kind of wet ???
Honestly, I have never counted on grams. I take any one glass - and I measure all the ingredients only with it ...
The cake turns out to be medium-porous, but definitely not dry ...
simfira
Is 50g yeast not much? Not rushing the dough from the bucket?
Ilonka
I am also confused by the amount of yeast, isn't it too much. I usually use a 500 g ratio. flour-10 gr. pressed yeast.
vasikkm
Looks tasty, just for the holidays.
Gusya
Can you tell me, how much dry yeast?
sparta
Quote: simfira

Is 50g yeast not much? Not rushing the dough from the bucket?
Not rushing out of the bucket ...
Gael
Quote: lena6322

Thanks for the recipe! And how many cakes are obtained? We love very sweet cakes, but like yours for sweetness. I want to try baking in a bread maker, but not in a bucket. I'll take it out and put the molds in its place.
Please tell me which molds do you put in the oven? How did it happen?
simfira
Sparta, kneaded the dough, it turned out to be a soft kolobok, so maybe? Like the dough should be liquid?
sparta
Quote: simfira

Sparta, kneaded the dough, it turned out to be a soft kolobok, so maybe? Like the dough should be liquid?
A soft bun? Weakly soft - maybe ...
Good luck to you !!!
Hora
Good day.Take a newcomer to your family? Yesterday my husband gave me a present - an LG HB 2001 BY bread maker. I haven't had time to bake anything yet. And the day after tomorrow is already Easter. I really need advice on kneading cake dough in this model of a bread machine.
I really liked this recipe, but there are questions:
1. "• Dissolve yeast in warm cream, add half the flour, and leave to play for 45-55 minutes. If your HP kneads the dough several times, just let the dough stand in the bucket for the specified number of minutes."[/ color] - but I do not know one or more times it kneads.
2. "I do not have a raisin dispenser in my HP, so in the" dough "mode at the last kneading, before the final rise of the dough, add almonds and raisins so that they do not mix too much and the raisins remain intact" - what does the last kneading mean?

On the "dough" mode, knead once or how much?

I apologize in advance for the stupid questions. Help me to understand. I'd like to please homemade Easter cakes. I don’t want to bake in a bread maker because my daughter loves little pies very much. And this recipe is just what you need - the dough in the bread maker, and bake in the oven.
simfira
It turned out very, very, very good !!! In the evening I will glaze and expose the cut on Sunday. I baked for the first time. I chose this recipe because there were extra yolks and kneading in a bread maker (little kids do not have time to knead with their hands, but they want to be a good housewife and treat everyone with cakes.)
When I saw how good the dough was, I immediately kneaded the second portion. Only secondly will I put more dough in the mold. She probably laid not one third, but a quarter. If it suits our taste, then I will only bake this recipe. Thank you!!!

Easter cake on yolks (kneading dough in a bread maker)
Easter cake on yolks (kneading dough in a bread maker)

this is from one portion
sparta
Hora , I know if I can help you with something ... now I can't figure out your model of the stove ... - maybe the girls will help ... I have the simplest one - Clatronic - there are no bells and whistles. In it, I just put on the "dough" mode, when I see that the products are well mixed, I turn off this mode. As a result, the mixed dough just stands in a bucket and plays ... I think that in all models of ovens in the "dough" mode there are several kneading approaches ...
Regarding the second question ... The last kneading - you will not know right away when you get used to the stove, you will know when your dear one is kneading, when she starts to bake, etc. If not in the instructions, that is, on the forum (for a very long time somewhere I met a plate for stove models, which indicates the time of kneading, downtime, baking, etc.) Do it simply - after the dough is cooked, until it is laid out in the forms for baking, add raisins and almonds, and knead the dough with your hands. 5 minutes of your time - and the baking dough is ready!
Lelechka84
sparta, I'm going to bake Easter cakes according to your recipe))) only now my yeast is dry, can you tell me how many you need?
simfira
I did not turn off the stove when mixing the dough, I left it until the end of the program
sparta
Quote: Lelechka84

sparta, I'm going to bake Easter cakes according to your recipe))) only now my yeast is dry, can you tell me how many you need?
I have never baked from dry, so I won't tell you for sure ...

From an internet source
1.15g dry yeast = 50g wet.

2.the ratio of fresh to dry yeast is 3: 1, i.e. 100 grams of fresh yeast = 30 grams of dry

3. Yeast conversion table.
How to convert fresh yeast to dry yeast and vice versa.
The relationship is as follows:
100% fresh yeast = 40% active dry yeast = 33% instant yeast.
nakapustina
I also chose this recipe this time because of the batch in HP. Then I figured it out and decided that I would not be enough for 2.5 cups of cake flour and decided to take the risk of putting the dough on 5 cups of flour. I put the dough on the "dough" program (I have 1.5 hours) until the end. Then I turned on this program again, added all the ingredients except raisins (except for raisins, dried apricots and cherries, soaked everything in sherry), it seemed that the dough was liquid, I added a little more flour, the stove had to be helped with a spatula. Since kneading on this program for 30 minutes, 10 minutes before the end of the kneading, I added dried fruits.When the dough was proving, I stopped the program and put the dough into a large bowl. It went up very well, I didn't expect it myself, because it was very oily to the touch. It turned out 4 large cakes (teflon round forms) and 6 pieces in the form of silicone for small cupcakes. By sight and smell. Tomorrow I'll post a photo. I think that little Easter cakes will not survive, people walk around and lick their lips. Hope it turns out delicious

Masha22
sparta Thank you so much for the wonderful cake !!!!! It turned out just a miracle !!! Already plus
nakapustina
sparta, from me and from the family, too, thank you very much
Everything worked out great! Here is a photo
Easter cake on yolks (kneading dough in a bread maker)
sparta and Happy Holidays!
Olyalya82
And I baked this recipe. It turned out well, but absolutely similar in taste to the Kugelhoff cake baked in a bread machine the same day.
levochka
I chose this recipe because of kneading in HP, I have a Panasonic 2501. When I was making the dough, I could not make the dough uniformly (150 ml of milk + 250 g of flour), so I added a little more milk, about 40 ml more and learned a light bun, then that's it the rest was added during the batch. When standing, och rose well (baked in paper forms), but when baked and browned, pulled out, baked only from above and below, there was only one dough inside (((((so I think what is the ambush? , or a little yeast (saf-moment) about 7-8 grams put!
I tried this recipe as an experimental one before Easter and decided to make things easier for myself this year by using HP ... but I probably have to do it the old fashioned way
sparta
I get this cake from the above ingredients perfectly ... I add only flour - and that, not always
levochka
Apparently I'm a crooked one
Taia
Quote: levochka

in general, there was one dough (((((so I think what is the ambush? Either there is a lot of butter (125 g), or there is not enough yeast (saf-moment) I put about 7-8 grams)!
I tried this recipe as an experimental one before Easter and decided to make things easier for myself this year by using HP ... but I probably have to do it the old fashioned way


levochka I saw a discrepancy in the amount of yeast you have. In the author's recipe 50 grams of fresh yeast is declared, then dry yeast should be put in about 17 grams, and you have much less.
I did not bake this recipe.
levochka
Quote: Flaksia



levochka I saw a discrepancy in the amount of yeast you have. In the author's recipe 50 grams of fresh yeast is declared, then dry yeast should be put in about 17 grams, and you have much less.
I did not bake this recipe.
yeah, I also thought more about yeast, which I did not report, But 17 grams of instant yeast is a lot (IMHO) because it turns out as much as 1.5 bags of saf-moment and only 500 grams of flour. Of course, I understand that this is cake, and not just dough (that is, it is heavier due to butter), but 17g Pts is a lot.
Girls, and who is baking from dry yeast given the recipe? In any case, there is still time before Easter, we will try other recipes for HP, as well as try to adjust my usual recipe for HP, maybe it will work out!
Taia
I have no experience of recalculating yeast back and forth, so I dare not say (I looked at the correspondence table here). This recipe contains a lot of eggs, sugar and butter, so probably more yeast is needed, respectively. By the way, the author herself above in Reply # 25 suggested 15 grams of dry yeast.
levochka
Quote: Flaksia

I have no experience of recalculating yeast back and forth, so I dare not say (I looked at the correspondence table here). This recipe contains a lot of eggs, sugar and butter, so probably more yeast is needed, respectively. By the way, the author herself above in Reply # 25 suggested 15 grams of dry yeast.
I saw, but I counted a lot (chuchundra I)
Taia
Everyone has punctures. Give it 2 try!
simfira
These ones came out of one serving. I put them into forms by 350 grams. The forms did not stick to the pascs
sparta
simfirochka, I am very glad that you liked the recipe!
I will bake tomorrow, again according to my favorite recipe
simfira
So, in general it turned out

Easter cake on yolks (kneading dough in a bread maker)
simfira
This year I also scroll this recipe in my head.
sparta
simfira,
and I ... year after year ...
simfira
Lerushka
Quote: sparta

A soft bun? Weakly soft - maybe ...
Good luck to you !!!
Good day) My dough on dry yeast (poured into flour) turned out to be an elastic bun, not even slightly soft (. After adding the muffin, a batter was obtained, I added another spoon with a slide, but I took the glass a little incomplete, so everything is correct with flour 2.5 tbsp is enough. In my oven (Mirta) on the dough mode for 20-30 minutes, the first quick kneading is going on, the dough did not thicken, and after the first kneading I started the program again. Everything gathered perfectly into a bun. But it does not rise, Already 2 hours have passed, a couple of bubbles have appeared and for now. I'll wait a little longer and I will bake with an increase in temperature .... I put the oven in a gas oven, a bread maker (in molds) and an airfryer, maybe 1 cm has risen everywhere (
sparta
Lerushka , I'm afraid to ask, did you get Easter cakes?
Maybe it's the yeast?
To be honest, I am absolutely not friends with dry yeast, only bread with them turns out ... In all other baked goods I use only live ones ... they are safer, the dough rises 100% ...
Lerushka
Unfortunately, it turned out to be cupcakes, not cakes. It smells very tasty and soft inside, but the crust is hard. I'll try it with live yeast.
levochka
)))) the hot Temka has become again)))) I've also gone to try to sculpt 2 times .... now I'll take more yeast, maybe it will turn out)))))
Trufaldin
So I got here too .. Now I'm going to put a portion ... I was scared of recounting dry yeast (especially since I have a saf-moment, they seem to be more active), I got confused .. I'll try to bake it live .... So everything seems to be clear. We will try.
Bonkarina
Sparta, I really liked the second recipe for Easter cake (original) !!!! But I have a question: they brought me real home-made village cream - almost as thick as butter. Is it possible to add them by diluting with milk. the dough is too heavy?

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