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

So I got here .. Now I'll go 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.

so last time I was misled by this - I took as it turned out a little yeast - as a result, it turned out to be damp inside ((((

now I have taken 15 grams of dry instant "saf-moment" - everything has risen well, it is already melting in the oven)))))
wait for the result!

Well ... I baked it ... I took ordinary live yeast, instead of cream I took cream + milk (literally 30 g of cream was not enough to the amount required in the recipe). I made the dough, everything was ok until baking. And the dough is cool and the consistency and smell. After the dough in the "dough" mode, it was, as it was written, 1 hour 20 minutes (although my mode is 1 hour 30 minutes - 3 kneading 3 rises - maybe it didn’t take 10 minutes here ??).

I put it in the forms, re-read the recipe again, I was very embarrassed, "Give the proofing for about 5 minutes." and since I am an ignoramus in yeast dough, I usually follow the recipe. They stood for about 5-7 minutes, did not really increase (well, maybe they grew by 1 cm and it’s not a fact that this is not a visual deception), put it in the oven.

They were baked for about 25 minutes, in the process they rose to the middle of the form (the molds are small) and that's it. And, they parted on the table. I read what is possible in the oven - but how? The oven is electric.

Knowledgeable people, tell me what I did wrong? Tomorrow I want to try saf-moment with yeast and milk (no cream). I'm afraid that it won't work again .... Wait, I'll go cut one, I'll see what's inside and what's with taste. If there are any other oddities, I will add.

[1 time]

oh girls ... I'm in good shape today ... baked ...
1 time like the author, but added more yeast, because last year I did not report them, now it turned out good, I had to "trick" with HP, then kneading, then rising, then kneading again ...... too lazy to stand all the time near HP.

2 times baked according to a different recipe - it turned out also good, but more like a Viennese muffin.

and now in 3 times I decided to bake everything like the author's, BUT completely adapt it to my HP, so that there is less hemorrhoids and take it)))). In general, that dough turned out great, now they are not proofing in the oven, I will unsubscribe how I will bake completely

So recipe for HP panasonik SD 2501 + 360 ml native glass (test mode No. 14 basic with raisins) 2 hours: 20 minutes

- cream 10% + milk (50/50) warm - 270 ml
- 1 tbsp. spoonful of sugar (native)
- dry yeast "saf-moment" - 17 g
- flour 1 full glass of native + 80 ml (that is, flour up to 80 ml of the native glass), that is, exactly half of all the flour.

Put all this in HP and turn it on to mode No. 14.! mixing will start after 30 minutes (the display will show 1:50), after 35 minutes from the start of the program (display 1:45) add the rest of the ingredients:

- 4 yolks + 0.5 cups of native grind to white,
- add 120 g of melted (not hot) butter,
- the rest of the flour 1 full glass of native + 80 ml (that is, even flour up to the mark of 80 ml of the native glass)
- salt 0.5 tsp l. + vanillin.
You should get a "formed" kolobok, if anything while the kneading is in progress - you can add flour to the consistency of a soft kolobok. At this time, just at the end of the batch, the dispenser will open or you can add raisins, candied fruits, zest, nuts yourself (whoever likes what).

Leave to rise for 1 - 1:20 minutes until the end of the program.

put everything in oiled tins for 1/3 of the tins, place in a warm oven for soaking until they rise and bake until tender.

levochka, tell me please

Put all this in HP and turn it on to mode No. 14.! kneading will start after 30 minutes (the display shows 1:50), after 35 minutes from the start of the program (1:45 on the display) add the rest of the ingredients:

Do you mix the dough by hand? or just flooded, filled up and that's it? And it turns out, in this mode, first the dough is warmed up, and then the rest of the ingredients are added? Why am I asking .. I poured warm milk with dissolved yeast and flour into my HP, put it on the "dough" mode, waited for the first batch, turned off the "dough" mode, waited as indicated in the recipe. Then I added everything else and turned on the "dough" again. and probably interrupted the program, since my mode is 1:30, and the recipe says 1:20. And I did it as in the recipe. apparently not up to the end?

Leave to rise for 1 - 1:20 minutes until the end of the program.

that is, depending on the bread maker, you can increase the rise time compared to the recipe? I have not yet fully mastered my own, as well as the subtleties of working with bread makers.

place in a warm oven to soak until they rise and bake until tender.

And what is the temperature around the oven? and open or close the door? sorry for the silly questions. Trying to figure out what went wrong.

Hello,
did everything as per the recipe on the first page, at first everything was OK.
However, in the process of kneading the dough, it turned out that in our HP Kenwood BM350 the "dough" program is not the same as that of the author, namely: the "Dough" program (1:30) first kneads for 30 minutes and then simply melts for 1:00 an hour. AND EVERYTHING.
I discovered this unfortunate fact at the end of the process ...
During this time (more than an hour), the dough in the bucket has risen strongly (by about 80% of the bucket's volume, and a 1 kg loaf is baked in the bucket).
Since I did not want to translate the products, the experiment was continued, namely:
- the raisins were poured out, as a result of which the liquid mass that was in the bucket settled sharply (up to about 20% of the bucket's volume);
- the dough program has been started again;
- after about 15 minutes of kneading, I was surprised to find that the mixer drives the same liquid mass in a circle only with raisins;
- in an attempt to correct the situation, he poured flour into the bucket. Approximately. I think 50 ... 80 grams;
- for the remaining 15 minutes of kneading, the dough turned into a kind of yellow kolobok;
- let the test stand in the HP for another 50 minutes;
- then put it in the oven at 30 ... 50 degrees for another 20 minutes.
- making sure that there is no particular rise in the dough, turned on the oven at 200 degrees and for 45 minutes.

As a result: something is baked.
It seemed to be baked inside, as far as I can tell, in the morning the cover will show.
outside the top crust is slightly burnt.

By weight - like lush.

And now the question, dear editors: how is it right to stir the dough if such a regime is in our CP?
(there is also the "Homemade dough" mode, but it is very long - 5:15)

Happy holiday everyone!

[levochka]

levochka, Tell me please

Do you mix the dough by hand? or just flooded, filled up and that's it? And it turns out, in this mode, first the dough is warmed up, and then the rest of the ingredients are added? Why am I asking .. I poured warm milk with dissolved yeast and flour into my HP, put it on the "dough" mode, waited for the first batch, turned off the "dough" mode, waited as indicated in the recipe. Then I added everything else and turned on the "dough" again. and probably interrupted the program, since my routine is 1:30, and the recipe says 1:20. And I did it as in the recipe. apparently not up to the end?

into the body fluid, when I poured tremors and sugar - I mixed it all a little, literally shook the bucket, then poured flour on top and did not mix it anymore, because I turned on the HP (it doesn’t interfere with it right away, it is standing for 30 minutes)

that is, depending on the bread maker, you can increase the rise time compared to the recipe? I have not yet fully mastered my own, as well as the subtleties of working with bread makers.

sure you may)))

And what is the temperature around the oven? and open or close the door? sorry for the silly questions. Trying to figure out what went wrong.

electric oven with convection, set it at 50 degrees so that it was slightly warm and they still rose there until they reached almost the edge of the mold (about 40-50 minutes exactly)

Thanks for the recipe! I really liked the lack of problems. Of course I did a little in my own way. Instead of cream, there was homemade milk, replaced the butter with a mixture of margarine and lard (somewhere in my memory came up that baked goods with lard are great). Yeast was left not 50g, but 40, so 0.5 tsp was poured. dry. The dough was kneaded in the dough mode for 5 minutes and kept in a bucket for 30 minutes. I added everything (except raisins) and turned on the dough mode twice (I have it 1 hour 30 minutes). I only added raisins with my hands. So the handles were kept clean. I added a little flour during the first "dough" session. I didn't bring it to a clear kolobok. It was allowed to stand in molds for 1 hour and baked for literally 20 minutes at 160 degrees (pastes in paper forms). The first year, when I baked paski without laborious kneading. Next year I will make a full recipe (for 8 yolks). Fortunately, there are two C / Ps in the house - I will divide in half and FORWARD C / P (this year I mixed Myasoedovsky like that) specially made 2 recipes in parallel to compare. The conclusion is based on the results TASTE / EFFORT / COMPOSITION this cake won. Myasoedovsky is also tasty, but there are more problems with it. To this, I literally approached C / P 2 times

[valuhka]

Christ is risen!
Here's what I did this year ...






I bake from year to year, I am very pleased with the result, no new recipes tastes to me like this one.
I understand that there are no universal recipes, some people like it, others do not, someone succeeds, someone does not ... well, I always have everything. And I wish you
Immediately I apologize for the late answers - yesterday there was no time for the Internet ...
valuhka, thanks for the kind feedback!
Bonkarina, I also baked the first batch on rustic cream, the dough turned out to be very oily (even from paper molds, butter dripped), now I tried it, it tasted - everything is great !!!
The second batch was baked on rustic cream with the addition of milk - I liked the dough more, not so fatty ... - it tasted like the first cakes ...
lexa763, I don't know if your stove allows you to turn it off during operation ...
1. Dough. You fill up everything in cotton, let it mix well the dough, without lumps ... Turn off the stove (when it is warm enough). She is off, the dough is playing and coming up.
2. After an hour, fill up the rest of the products. Turn on full mode.
Your oven has kneaded a full-fledged dough, it has risen,
3. Further (I don’t mind the stove, I turn on the dough kneading again, when it has settled, add raisins, the stove mixes for at least 3-5, I turn it off, the dough is shaped, proofing in them, and I bake cakes) It's a pity for the stove - sit down the dough with your hands, add the raisins, put them in tins, they rise and bake ...
I hope you succeeded!
Trufaldin, sorry. I really have a mistake in the recipe (did not pay attention). Proofing is not 5 minutes, but about 50 ... Unfortunately, I cannot edit the recipe ...

[sparta]

sparta, you can insert another 5 kopecks. Baked the day before yesterday (we eat the third day) Easter cake only gets better. I could not understand how people bake in 3-5 days (I am on Friday-Saturday at most). This cake can and should be baked in advance. It is a pity that I have only 3 pasochki turned out - have already been eaten safely. One hope - a memorial day in a week - here I'll bake and eat Maybe I'll even take a photo

[valuhka]

I hope you succeeded!

Christ is risen!
Of course it worked ... with the help valuhka and the Internet.

Something like this (right after the oven, not decorated):


I didn't have time to photograph the decorated ones, we already ate them

Thank you all very much and happy holiday!

Here somewhere it happened. It is a pity that without a beautiful picture.In the morning I wanted to take a picture of a still life with cottage cheese pasta and eggs, BUT my husband got up before me and there was nothing to take a picture (he cut the cottage cheese cake by half and tried the cakes). The cut is the same as that of the author, sparta, once again

Thanks a lot to the author of this wonderful recipe!
Baked this year for three different recipes and this recipe won in all respects! The dough went well, baked quickly, nothing stuck to the molds. And the taste impressed everyone. Unlike the rest, the Easter cakes turned out to be tasty and tender, the texture is very correct. The other two recipes, although they should have been fatter, turned out to be very dry, although they were prepared under equal conditions.

I have HP GORENJE BM 900 AL. Dough mode (DOUGHT) 1.30, interferes only 1 time and between the second and third proofing, turns the screw a couple of times, as if settling the dough, the kneading lasts 20 minutes, so the raisins should be thrown for 15 minutes. The dough turned out to be of medium density, the dough is liquid, but adding a little flour the bun was immediately formed beautiful. Cream used 33%. when I took out the dough from the HP, the oil was already oozing, so it easily quickly disassembled into forms, and in the forms the warm dough came very quickly while the oven was warming up (~ 15 minutes). I made cakes at the exit in small tins 150-250 grams. It was baked in 15 minutes at 220 degrees in a gas oven.
This recipe has one drawback, it turned out so tasty, and the output is only 6 small Easter cakes. Ate very quickly.
I received an order from everyone to repeat this masterpiece for the parent's day

though belatedly, but I will post pictures from last year)))))

What ruddy handsome men!
Will you repeat this recipe this year?
I'm already slowly getting ready ...

What ruddy handsome men!
Will you repeat this recipe this year?
I'm already slowly getting ready ...

thanks, yes - of course!
the less you take it with your hands, the better))))
I will do it again.
now I'm scrolling again in my head

What ruddy handsome men!
Will you repeat this recipe this year?
I'm already slowly getting ready ...

Sparta, thank you very much for the wonderful and uncomplicated recipe, adapted it for their Panasonic SD-255 bread machine. Before the holiday I decided to hold a rehearsal. From the first time, it turned out such 4 small neat little cakes (baked in disposable paper molds)


To my taste, there is not enough sugar and raisins, I will increase their dose, and so the taste is wonderful CREAMY (I took store-bought 10%), the crumb is moderately moist (not dry, but not glittery) and, indeed, does not stale for a long time!
All delicious Easter and a good holiday!

[Danona]

Danona, I am glad that you like the recipe. What a delicious cut! ... I can directly smell this awesome smell ...

And I am already on full alert. I will bake on Thursday or Friday.

Hello. Could you tell me how much flour you need to push off from in order to make 2 Easter cakes in molds, about 15 cm high and 16 cm in diameter? Thank you.

[Olya]

Olya, if it is not urgent for you, then tomorrow I will bake cakes for teachers ... I will tell you more precisely. And by the trial method try to take 2.5 cups of flour ... in theory, it should work out ... But to be sure, I would also buy paper forms of a smaller diameter ... Good luck!

Thank you, I'll bake the first portion today, I'll edit it tomorrow if anything. A question, should it be elastic, soft, but still a bun formed? Or strong? And yet, if I understood everything correctly, then you turn on the "Dough" 2 times, the first time for the dough, the second for everything else along with the dough, you stand all the time, and then in the switched off oven the razorbate until they rise, right?

Hello. Could you tell me how much flour you need to push off from in order to make 2 Easter cakes in molds, about 15 cm high and 16 cm in diameter? Thank you.

I bake in 2 molds 16 cm in diameter and 10 cm high - it turns out a beautiful hat: Flour 500g + butter, eggs, etc.

[Taia]

Taia, thanks for the answer.

[Olga]

Olga, yes, you wrote everything right
I had the simplest cotton ... and I'm lazy ... For the dough I threw everything in the cotton, she kneaded the dough well ... after 5-10 minutes she turned off the mode ... Then she added everything else, except raisins , again turned on the "dough" mode. The gingerbread man is formed, not tight ... slightly soft, that is, the dough is vague, I added flour a little bit, looked, as soon as the gingerbread man turned out to be "formed", then I stopped adding flour. When the x / p had kneaded the kolobok well, turned off the x / p. Then I turned on the cotton again, set the dough and according to the shapes ... This is how I mercilessly exploited my bread maker for 5 years. Now I have a new one, it has a home mode ... - just on one program you can set all these kneading-proofing. Still, any bread maker saves time well ...
There is an error in the recipe on the first page, I don't know how to edit ... finally, in the molds the dough should be spaced to increase in volume by 2-2.5 times. Then turn on the oven and bake the cakes.

[sparta]

sparta, thank you. Today I'll start trying, if I have time, I'll post a report! Thanks again.

Good day! I also decided to try Easter cakes according to your recipe. Tell me, did anyone try to put a double portion into a bread maker at once? I'm afraid the dough will crawl out of the bucket .. But at the same time, with 2 small children, I would like to do everything as soon as possible and not in 2 passes .. The standard bread machine is designed for a maximum of 900 grams. If someone tells me I will be grateful. And another question. Has anyone tried this recipe with yeast for the Saf-moment baking? It is for muffin, since the calculation of one bag (12 g) per 1 kg of flour is written on them, so I think how much to put

[Anna Fatyanova]

Anna Fatyanova, I just put the dough, so I will answer. The golden mean is exactly a bookmark for 2.5 cups of flour (in the evening I will write the proportions in grams). It turns out a large volume, if you immediately double the portion, then a standard bread maker may not cope well - it will not knead well and during proofing the dough will run away from the edges of the bucket.
I do not like dry yeast, but in terms of the ratio of fresh / dry last, you need 15 grams. That is, your packet is enough.

[Products for dough]

Especially yesterday I recounted the recipe in grams.
Maybe someone will need ...
Here's what happened ...
Products for dough
Cream-226 gr.
Yeast-50 gr.
Flour-220 gr.
Dough Dough +
Butter-125 gr.
Egg yolks - 4 pcs. - 77 gr.
Sugar - 165 gr.
Salt - 0.5 tsp.
Flour-220 gr. + added gradually to the desired consistency 45 gr. + 30 gr. Total in the main batch: 295 gr.
Raisins - 125 gr. + vanilla to taste.
In total, it took 515 grams of flour.

From this norm it turned out:
I baked 2 Easter cakes in a paper form, 10 cm high, 12 cm in diameter + small, 9 cm high, 7 cm in diameter.
From the second norm - 3 Easter cakes in a shape 12 cm high, 10 cm in diameter and 2 small Easter cakes 7 and 9 cm, respectively.
Tomorrow I will bake for myself

Thank you, that is, you need to put it 2 times so that more cakes come out .. And about the yeast, at 2.5 tbsp won't it be much? I meant one packet for the 2nd serving if, since the packet says that 12 grams per 1 kg of flour. After all, dry yeast is different, these are instant, besides, and let's say in ordinary saf times (not for muffins) 1 packet is written for 500 g of flour, and on these 1 bag for 1 kg .. I love this yeast very much, I did a lot of baking, always excellent, usually I added 1.5 teaspoons per 500 grams of flour approximately, and then this amount of yeast confused in your recipe))) Well, let's try a whole bag of 2.5 tbsp, it's probably better to shift than vice versa

Olga, thank you very much for the recipe! Today I tried it, it turned out 1 medium-sized cake and 2 small ones. We tried a little - very good. I suspect that tomorrow or the day after tomorrow they will stand up and be better. The consistency is fatty and loose, not dry. Made with live yeast and cream 33%, with raisins (soaked in cognac) and almonds. Added 1 table. a spoonful of flour. Tomorrow I will have 2 more portions, this amount is not enough for us. The only remark - I want a richer taste. Tomorrow I'll try to add lemon zest.Perhaps add almond extract. In general, the recipe is really very successful and is the closest, in my understanding, to the ideal Easter cake dough out of many tested.

I have HP GORENJE BM 900 AL. Dough mode (DOUGHT) 1.30, interferes only 1 time and between the second and third proofing, turns the screw a couple of times, as if settling the dough, the kneading lasts 20 minutes, so the raisins should be thrown for 15 minutes. The dough turned out to be of medium density, the dough is liquid, but adding a little flour the bun was immediately formed beautiful. Cream used 33%. when I took out the dough from the HP, the oil was already oozing, so it easily quickly disassembled into forms, and in the forms the warm dough came very quickly while the oven was warming up (~ 15 minutes). I made cakes at the exit in small tins 150-250 grams. It was baked in 15 minutes at 220 degrees in a gas oven. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=124700.0

Oh, I have the same bread maker. It just seemed to me that the dough mode still interferes after the first kneading ... Maybe I just didn't pay attention. Please tell me on what mode did you put the dough?

And another question: did you make the amount of products, like the author of the recipe, or reduced?

[Trufaldin]

Trufaldin, I now also have this miracle stove. On the previous page, see the number of products in grams, I did it in a large bucket ... it turned out the most ... Try it on program 12 ... (I'm just trying now, before that I tortured the dough mode by turning it on several times.)
In the "dough" mode after the first, main kneading, in the middle of the cycle, at the 50th minute, the dough does not interfere, turns the screw a couple of times ...
Now, at home, I set the first batch - maximum - 12 minutes, rise - 1 hour, 30 minutes, knead - 12 minutes, rise 1.30 ... baking - 0. I'll try what happens ...
And I also think you can put it in a round bucket, just reduce the dose even more ... On the "French bread" program, it should turn out well in time ...

I wanted to try this one too, but I have already baked it and one portion is being proofed. If they eat it quickly, I'll try to bake it. There are many recipes, you can't bake everything.

[sparta]

spartathanks for the hint. I put "dough" on the 8th mode, there were 10 minutes left until the end, I added raisins and candied fruits, I read that you put two times on 12 kneading-1.30 rise, I got scared to turn on the "dough" from scratch. As a result, it rose, moved away (unlike last year's 5 minutes), the only thing I did wrong was tried to fill in all the paper molds, in two doughs it was a third and rose beautifully, and in the rest - a quarter .. and rose differently. Probably I'll take these pieces of paper off ... or not ... probably the sides will be ugly ...

Hooray! It's finished! They turned out! I will put a little more test next time. She ripped off the papers, did not reflect on the sides. Decorated with my daughter together. Photos later. Thanks for the recipe!

Please tell me why the dough can break when baking? 2 climbs were at least an hour, then it stood in the forms for about 40 minutes, it rose medium. When I put it in the oven, it quickly rose, but it also broke ... Everyone is so even, but mine are torn.

[Christ is Risen !]

Christ is Risen !
Pony, I'm glad that I liked the recipe! We are waiting for the photo report ... Have you got a new taste of Easter cakes? Share
After your message, I added orange zest to Easter cakes ... This is a bomb !!! They gave me cake with exactly the same taste from Italy, called panettone ... Now I will always add!
Trufaldin, Congratulations!!! It cannot fail !!!
olena14, it's hard to say ... Maybe more time to give for proofing in shape?
I've never had this ...

And here are our photos. Thanks again! Yes, I forgot to write yesterday: instead of raisins and almonds, I bought dried lemons and dried tangerines at the market. Cut into pieces and add to the dough. And the taste and aroma of the zest + a kind of citrus ... I liked it.

Christ is risen!!!



And the main decorator ... and the glaze eater ...

[Trufaldin]

Trufaldin, Voistu Risen!
What a cool decorator !!!

[sparta]

Pony, I'm glad you liked the recipe! We are waiting for the photo report ...

sparta, Olya, I came to refresh my memory of the cake recipe ... In general, I am ashamed, ashamed. This year I will definitely post photos

I already went 3 circle year again according to this recipe

Thank you! Very tasty, a little thicker kneaded, not so high rose)) with the zest is something !!!!

I don't know how to insert a photo ((

need to fill for example 🔗 and then insert the url link between the tags (mona lisa picture))))

I put the dough for 2 servings so I'm sitting now and I think it will work out or not

[Trufaldin]

Trufaldin, Hello! Please clarify: kneading dough with proofing at 1.30, then the main dough at 1.30, then detuning in the form until it increases by 2-3 times, having previously settled, and baking. Did I understand you correctly? I have x. item Mulunex with 2 screws. Do you need 4 hours?

[chicken]

chicken, you can knead the dough in any mode - the main thing is that it mixes for about five minutes and after that the dough comes up without mixing (that is, turn off the programs) After it comes up (I have 30-40 minutes, but it's hot for me), only then TEST mode 1.20 or 1.30 minutes for someone like.

Hello, I baked cries for Easter according to 3 recipes: Viennese dough, saffron dough with sour cream and yours. The only deviation from the recipe is that the glass was laid down. Yours is the undisputed leader! I’ll just work on the filling flavors, but this is a question for me, and your recipe is perfect. The structure of the cake is silky straight!

Good day! I am very glad that not only I like the recipe for this cake.

Thank you very much for the great recipe! I've been baking it for the second year already. Last year, the pies did not fit well, but the taste was superb. And in this they came up well, but their "roofs" were torn. Can you tell me why. I put SafMoment yeast 2.5 tsp. (somewhere I subtracted such a ratio of live and dry), added flour because there was no kolobok, it was liquid. But I want to say a special THANKS for the taste of the pasque, everyone who tried it (kneading it with 16 yolks with "hands") praised it, and my brother's wife generally said that she had never eaten tastier pasque in my life. I baked a lot, but everyone asked for more and more and it turned out to be little.))) I myself want more!
I also bake the "Royal Bummer", which is also very tasty, but there I just fell asleep and took out the pasta. Maybe someone will use my post.