Easter cake "Jerusalem Easter" (recipe for a bread machine)

And Happy Holidays! (I can't give you the right answer, it's too early) Well done that such a recipe was published: real, correct, classic! Further success and good delicious pastries!

And Happy Holidays! (I can't give you the right answer, it's too early) Well done that such a recipe was published: real, correct, classic! Further success and good delicious pastries!

Thanks to you, too! But somehow it doesn't use it, I see this recipe is popular .. And there were a lot of disputes among the people, fears that something was wrong ...

It's just that the people have not yet examined all the recipes. It might be worth making some minor changes to the recipe: not everyone likes to add cinnamon. I always bake without her. I just know this recipe not by hearsay, so I am very impressed with it! Easter cake according to this recipe ALWAYS turns out! The correct structure of the dough, the ingredients can be put all together, it is not necessary to use a dispenser. Although my stove has one, I laid everything right after the first batch (my stove has 4 of them). The main thing, unlike other recipes, is the recipe for the cake, and not for the cake, converted into cake. And your Easter cakes are excellent!

[Bunny]

Bunny , kuzea you have very beautiful Easter cakes !!!
I take a note and will definitely try to bake these too!

I didn't bother much (the recipe had already been tried by life, there were no mistakes), so I left everything to the stove: kneading, and raising, and proofing. I have a baking program. There are 3 rises in it: 35.20 and 60 minutes, and before baking, the dough was taken out and placed in round tins. If anyone is satisfied with the shape of the oven bucket, then you can bake there too. Whoever doesn't like the taste of cinnamon (in the recipe with it), you can not put cinnamon. I don't like cinnamon and put vanillin, saffron (for color), a bit of orange peel (ready-made, dried-very convenient), raisins, candied fruits and almond leaves. I fell asleep all at once, everything was perfectly mixed. In the photo, the situation is working: the Easter cakes have cooled down and have just been decorated. It was yesterday in the night, and today one went to try: the same taste from childhood!

[Bunny]

Bunny , kuzea you have very beautiful Easter cakes !!!
take a note and will definitely try to bake these too!

Thank you! We will be glad to report!

I didn't bother much (the recipe had already been tried by life, there were no mistakes), so I left everything to the stove: kneading, and raising, and proofing. I have a baking program. There are 3 rises in it: 35.20 and 60 minutes, and before baking, the dough was taken out and placed in round molds. If anyone is satisfied with the shape of the oven bucket, then you can bake there too. Whoever doesn't like the taste of cinnamon (in the recipe with it), you can not put cinnamon. I don't like cinnamon and put vanillin, saffron (for color), a bit of orange zest (ready-made, dried, very convenient), raisins, candied fruits and almond leaves. I fell asleep all at once, everything was perfectly mixed. In the photo, the situation is working: the Easter cakes are cold and they have just been decorated. It was yesterday night, and today one went to try: the same taste from childhood!

It's great that everything turned out without problems!

I wanted to thank you for the recipe! Everything is simple and delicious. I did exactly half of the portion, strictly according to the recipe, everything turned out great!
P.S. during the night the sprinkles flowed and it turned out to be a rainbow cake!

I wanted to thank you for the recipe! Everything is simple and delicious. I did exactly half of the portion, strictly according to the recipe, everything turned out great!
P.S. during the night the sprinkles flowed and it turned out to be a rainbow cake!

I am very glad that you liked the recipe! Thanks for your feedback!

This year I made several recipes for paschi, but I liked this recipe the most.
But, for some reason, the paska, which was of the largest size (it is not in the photo, they have already devoured it), which rose above everyone else and crawled out far beyond the edges ..., it turned out as if sticky, or something (in Ukrainian ")
And here is what remains today
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Many thanks to the author for the recipe

oh, the photo could not be inserted
try again

This year I made several recipes for paschi, but I liked this recipe the most.
But, for some reason, the paska, which was of the largest size (it is not in the photo, they have already devoured it), which rose above everyone else and crawled out far beyond the edges ..., it turned out as if sticky, or something (in Ukrainian ")
And here is what remains today
<a target = "_ blank" href = " 🔗"> <img src =" 🔗"> </a>
Many thanks to the author for the recipe

Somehow I had flour with which everything turned out to be more sticky - probably there was a high content of gluten in the grain ... Or maybe you need to bake more? I do not even know...
Thanks for the report.

oh, the photo could not be inserted
try again

Beautiful pasochki!

What pretty

[Or maybe you need to bake more]

What pretty

Thank you

I once had flour, with which everything turned out to be more sticky - probably a high content of gluten in the grain was ... Or maybe you need to bake more? I do not even know...
Thanks for the report.

I think, after all, it was necessary to bake more. Well, this is for my taste, since there were no comments from my husband

Thank you :) I think it was necessary to bake more. Well, this is for my taste, since there were no comments from my husband

Well, maybe next year will be better!

But I still took a chance and tried to bake this cake (less than a year has passed). I report that it turned out. My dough came out quite dense, the bun was kneaded a little softer than on bread, it did not stick to the sides of the bucket. Perhaps this is because of my blooper - inadvertently forgot to add vegetable oil.
I did it in half a portion, added 2 tsp. dry Pakmaya yeast. At first I defended it for 1 hour, then I put it into 2 paper forms with a diameter of 11 cm. (I’m already starting to rehearse this), it turned out a little less than 1/3 of the form. The second time it stood in the oven for 40 minutes. At the end of the proofing, the dough grew almost to the edge of the molds, then when baking in one mold, the cake rose above the edge, in the second - it grew flush. Now they are standing, cooling down. When I try, I will unsubscribe.

As promised, I am writing my impressions of the sample.
The cake turned out to be fragrant, lush, with some juiciness, spongy, I liked the taste, but next time I will add a little more sugar. Here's all they left for me to photograph

This orange speck is a piece of dried apricots. I put it about two handfuls in half a portion. It turned out to be very small, half was smeared (although, it seemed, it was not very soaked, and I added dried apricots 4 minutes before the end of the second batch).

I take it into service in order to repeat it on Easter! Thanks Zaika!

And at the same time I want to ask a question: how much raisins (by weight in dried-dried form) can the dough of this cake withstand without prejudice to the splendor? I would like to put more, but I'm afraid, if not to spoil

My question is the same as that of the "previous speaker" - how much raisins can I add?

Good afternoon, Olyana! I also have a Panasonic, on which mode to put the dough kneading (French or basic). Thank you in advance for your reply!

My question is the same as that of the "previous speaker" - how much raisins can I add?

She also took care of this issue, her daughter asked to put as many dried berries as possible in "her" Easter cakes.
I went to rummage in different sources, practically everywhere it is written that 300g raisins + candied fruits + nuts are used for dough from 1 kg of flour,
I don't put nuts, more often I just stop on raisins, dried cherries and a bit of candied fruits.

Yesterday I made "rehearsal" cakes according to this recipe! Delicious cakes, moderately sweet, excellent in texture and taste! Thanks for the recipe! For Easter I will bake only according to this recipe. I did the batch in my favorite HB - Panasonic SD-ZB2502 on program 16, a full raisin dispenser.

Girls, and someone baked these cakes in HP and what is the result ...

I apologize for not answering, we have a revolution here ...
I won't tell you about raisins, I just always put it by the eye ...
I'm glad that the recipe was to your taste!

I apologize for not answering, we have a revolution here ...
I won't tell you about raisins, I just always put it by the eye ...
I'm glad that the recipe was to your taste!

Kneading on the main mode

And please tell me on what mode and how long to bake? HP Panasonic 2501.
The dough turned out to be thick and not at all a bun
I'm waiting until it comes ...

Hello everyone, I really liked the recipe, especially the reviews. Just tell a newbie pzhl ................. ..... I take half the portion of everything that is indicated in the recipe, put it all in (2502) and put it on the mode ................... .. I don’t understand how ......... I can’t bake in the oven, there are no molds and it’s not very convenient for me. Thank you. I really want to master this recipe.

[PetrOFF]

PetrOFF

I did the batch in my favorite HB - Panasonic SD-ZB2502 on program 16, a full raisin dispenser.

Here is the answer for your x / n.

knead on program 16, and bake? .............. can't you just put it on the main program and wait for a delicious cake?

It is quite possible: girl_romashka: Just knead on this program, and bake in the oven

I think that everything will work out on the main program, but the form does not bother you. I like round ones.

UFF !!!!!!! I went to try

[PetrOFF]

PetrOFF, I wish you good luck and look forward to your feedback!

Thank you. Nice recipe. The dough is plump, it rises with a hat when it rises. Knead in a bread maker, baked in the oven.

Here they are my Jerusalem Easter cakes, already with glaze

[manuna]

manunaWow. you! : wow: How much yummy! : nyam: I used to burn so much too ..: oops: Now the family has become smaller, and Easter cakes too .. What pretty Easter cakes! and neat! : girl_claping: Well done!

Class! Mench has never had so much and so beautiful.

And here are mine) Thanks for this recipe!

Wow! How lovely! And the photo is so beautiful! Like from a magazine

I got a very cool dough, although I have been using HP for a long time, and all the recipes from the PANASONIC 2501 HP book always come out without problems. Flour was also tested on other recipes, the kneading was done on 22 modes - 2 hours 45 minutes. In general, she baked for a long time, already in the oven ... They got up with difficulty, baked, too, a little longer. It turned out, but not very airy, or maybe damp ... Maybe the raisins were a little dry, or you needed a little more vitality (I read the reviews, someone also has a cool dough there). If someone faced the same problem, please write how you can change the proportions? And I liked the recipe just because the muffin is a little, and not very sweet ... Thanks for the Bunny for the recipe !!!!! I will still try half a portion until I achieve the same result as yours !!!

[lianka]

lianka Easter cakes according to this recipe are always obtained. The dough should not be very steep, rather without a kolobok: girl_wink: So your flour is very dry: girl-th: This time I also faced this, good. what I fixed in time ..: oops: I've been baking cakes using this recipe for my entire adult life (only without cinnamon): girl_cleanglasses: Therefore, I boldly answered you And also check the yeast, if there is another pack, use it (also this year was a sad experience ..) Go for it, and you will succeed for sure!

kuzea thanks! I will definitely try! I think this is flour! And what is better in this case? Put less flour or add more liquid?

It probably depends on the flour, the first time I had to add two tbsp. l milk per serving, the second time for half a portion (but from another flour) did not have to be added, the bun was soft enough when kneading

lianka Here you have to look at what result you need: put less flour - get a smaller volume of the product. : girl-th: Based on your own needs

I got it oooooooooooooh !!!!!!!!!!!!!!! I did everything in x / n as I intended. I poured everything with glaze and sprinkled.OOOOOOOOOO VERY TASTY! Made with cognac, the taste is awesome! Thanks for the recipe again! Now he is one of my favorites. !!!!! The husband is directly jealous of himself ...

A very tasty cake turned out. I will bake Thanks to the author of the recipe.

kuzea! Thank you so much for the successful recipe. Everything turned out very well. The batch was made in HB (flour had to be added), baked in the oven in silicone molds. Everything suits: taste, sweetness, structure. And what a smell there was during baking. One of my best cakes. Thanks again.

Thanks for the recipe. It turned out delicious. Not oversweetened. I did not reduce the number of ingredients, just after mixing in HP, I divided it into 2 parts. One was baked in HP and the other in the oven. Both turned out delicious and lush. We eat cotton slowly, so even on day 4 the crumb is good. At first, it was embarrassing that it was a little dry (over time it did not become drier), that is, not as soft as a biscuit. I baked for the first time and did not want to compare with the store. but my mother, who has been baking them for a long time, herself said that all the cakes are obtained like this and they just need to be soaked in syrup.
On a whim, I did so, just worried about what was wrong.
In the oven, I allowed the dough to rise a little (I put it in a preheated one for about 40 ') without a mold, just on paper. The dough did not creep, it rose well and it turned out to be a cake that looked like a loaf. The child eats with pleasure. And this is the main thing.

And I forgot, instead of cognac I added a little homemade cedar.
Nothing too. The aroma during baking was awesome and the taste of alcohol is naturally not felt

I would still like to clarify with the author - you press the crumb seems to be soft and it tastes dry without impregnation. So all the same, it should be, or maybe I have something wrong with the ingredients?

Perhaps one of the best recipes! Very tender and tasty Easter cake. And the dough is pleasant to work with!
This is one of the, I managed to take a picture)