The cake is delicious

Everything is correct in the recipe and the eggs weigh exactly that much (medium) and the apple is large. The apple is put in 3 minutes. until the end of the batch. This dough rises very well.
How long is your Basic Mode? If less than 3.5 hours, add more yeast.

[Nadiy]

Nadiy , I often bake half a serving, and put in a large apple. Super cake turns out

Until the end of the first batch or the second? My main mode is 3.00, but French is 3.50

Until the end of the first batch or the second? My main mode is 3.00, but French is 3.50

What do you say in the instructions about adding supplements? Is there a signal? Here m put it. If not, then 3 minutes before the end of the general batch (I do not know how you have it programmed in HP)

I have a squeak before the start of the second batch. I squeaked and threw apples and raisins at the same time.

Bake in French mode.

With only one raisin, it turns out great, but yesterday I added an apple - as a result, the sides turned out to be so sticky that I could take the bread out of the mold only an hour later, when it cooled down.

And with sugar there are a few misunderstandings, 4 spoons is not enough, 6 spoons burn ... and also confuses the unscientific term "Vanilla sugar - 0.5 pack." Packages, you know, are different.

The sides were never sticky when adding an apple. And without an apple it turns out a little dry.
As for the sugar, use the Small size of the loaf and the Light crust, then it will burn less. If there is a Sweet bread mode, then you need to bake on it.
How much vanilla sugar to add, it doesn't matter, a full bag or half. Be guided by your taste.

put a Small loaf size and a Light crust, then it will burn less. If there is a Sweet bread mode, then you need to bake on it.

There is neither one nor the other.

How much vanilla sugar to add, it doesn't matter, a full bag or half.

Duc, and how much by weight in a bag?

Here again, now the baking has not turned out, I took all the products from one batch, and every other time, then the dough rises - then nothing. Who knows what the matter is ... there is no predictability.

I have a bag of vanilla sugar - 32 grams.

There is neither one nor the other.
Duc, and how much by weight in a bag?

Here again, now the baking has not turned out, I took all the products from one batch, and every other time, then the dough rises - then nothing. Who knows what the matter is ... there is no predictability.

Our favorite bread, i.e. Easter cake! We do not steam up - pour 1 packet of vanilla sugar (in my opinion, 8 grams) or 1 packet of pure vanillin (like 2 grams), which is, in short. It always rises in different ways, well, so to hell with it, the taste and quality are still great! Only put the cut apple in the bucket at once, and in the dispenser everything else, such as raisins, candied fruits, nuts, etc. The coolest thing is when half a raisin dispenser and half a dried cherry.
Respect to Elena Bo.

karry can be wrong with flour or yeast, baked this cake many times and always came out perfectly.

And my cake turned out to be terrible. I did everything according to the recipe, but he did not rise ...: red: I thought the problem was trembling, but it turned out that everything was all right with them. I gave the recipe to my friends to try, they have the same problem ... What's the matter then? I was hoping for a better result

Well, there may also be technical overlays - maybe the bread maker has not broken, but something is junk in it and then there may be unstable results, it will turn out, then no. After all, can this be? And then the recipe and the products have nothing to do with it.

I don’t think it’s about the bread maker, I’ve had it for two years now and, thank God, I haven’t had any problems yet. After this cake, I made my cake on the same program, everything is fine.Well, my friends have the same problem, I don't think this is a coincidence with the inadequacy of the bread makers.

I don’t think it’s about the bread maker, I’ve had it for two years now and, thank God, I haven’t had any problems yet. After this cake, I made my cake on the same program, everything is fine. Well, my friends have the same problem, I don't think this is a coincidence with the inadequacy of the bread makers.

Well then, you know how it happens, it just didn’t fold, it’s called. There is no one to blame. There must also be a recipe, which will work out, and will fall on the soul. Benefit-recipes-a lot-for every taste and color. You don't even need to dwell on the failed one.

Anetka, fill out the profile - the city where you live and HP. Then it will be easier to communicate.
Did you bake in basic mode? Weighed everything? Did you add or replace anything?

There were cases when they tried to achieve a kolobok in this coop. This is not worth doing. You have to download everything strictly according to the recipe.
I recently decided to replace the water with a whey drink in this kulich. I shouldn't have done it. I don’t know what was put into the drink, but the yeast worked terribly, the cake almost did not rise, it was very dense. That's it, one seemingly small replacement did not work out. Now imagine what if I did it for the first time.

I baked Easter cake several times - it was always beyond praise .. I was unsuccessful only 2 times, when I forgot to put apples ...
And so I almost demolished the lid of the bread machine)))

Baked cake 2 times, it rises well, tasty, but it turns out burnt sides and bottom a little less. Oven modes - Medium size, light crust. What's the matter who will tell?

for sure, check the recipe carefully, especially the amount of products. milliliters and grams, measuring cups-spoons ... I pierced the pancakes like that, they looked more like pies, I had to dilute

Believe me, I did everything exactly according to the recipe, even the bun was wrong, I was delighted, put an apple and raisins. As a result, the dough simply did not rise ... I want the result to be the best, in my opinion it is very attractive. Tomorrow I'll try again, maybe it will turn out as beautiful as all of you. I REPEAT: I DO NOT blame ANYONE AND I LOVE EVERYONE !!!

deBerg, set a small size, then it will burn less.

[ElenaBo]

Guys let's be friends! (from)
There is also "mine" and "not mine". If I see a lot of positive reviews, but I do not succeed, then it did not work out ... Well, it happens! You can read, ask, watch live in someone else's kitchen - it doesn't work, and that's it! I need to calm down and look for "my own" ... Or if personally I do not like buns or bread according to a recipe that half-forum praises - this does not mean that the recipe is bad! Or everything seems to be fine, but for some reason it does not work out ... And I will not even leave a comment so that others do not spoil the impression.

ElenaBo, I often add whey drinks, mix it in half with water or milk - it rises normally ... But I have drinks from a local small dairy.

Anetka, if everything is normal, correct and of high quality - the dough cannot but rise! Well, no way! And the recipe has nothing to do with it ... I have a habit not only according to recipes, but also to interfere with the eye - well, how can the dough not rise ?! Maybe I don't understand something, but: 1. the yeast is not very good, 2. it was brewed inadvertently, 3. the yeast is not enough. very little, 4. a component is added to the dough that interferes with the work of the yeast.

Yesterday I baked Easter cake according to this recipe. Well, what can I say? I probably agree with those who said that the cake turns out to be dry. Outwardly, the cake turned out to be very beautiful, but the dryness of the crumb upset me a little. I did everything exactly according to the recipe, but I added one nuance. I made 100 milliliters of water a fifty-fifty with cognac, the aroma was just super!
So, I ask for your advice, what can be added in the process of making the cake to make it a little more juicy? By the way, the apple was quite a lot, so I think it's not about it.

Yesterday I baked Easter cake according to this recipe.Well, what can I say? I probably agree with those who said that the cake turns out to be dry. Outwardly, the cake turned out to be very beautiful, but the dryness of the crumb upset me a little. I did everything exactly according to the recipe, but I added one nuance. I made 100 milliliters of water a fifty-fifty with cognac, the aroma was just super!
So, I ask for your advice, what can be added in the process of making the cake to make it a little more juicy? By the way, the apple was quite a lot, so I think it's not about it.

It seems to me that alcohol is to blame (50/50), it tends to evaporate, so the cake is dry - there was not enough liquid! If I add alcohol, then a couple of tablespoons to the main recipe. But this is my opinion.

So, I ask for your advice, what can be added in the process of making the cake to make it a little more juicy? By the way, the apple was quite a lot, so I think it's not about it.

I can't say that the cake seemed a little dry to me, but it's a matter of taste. For more juiciness, I would suggest adding more dried fruit. I put the chopped apple straight into the bucket, and dried fruits: raisins, dried cherries, candied fruits, chopped dried apricots, prunes - into the dispenser. I put in so much that the disperser lid can only be covered. Nuts, for my taste, add density and dryness to the cake.

If this solution is not for you, then try other recipes for sweet pastries. The forum offers several very interesting recipes for cakes.

I also put apples right away ... or rather 1 large apple. At the expense of alcohol, I also agree .. I sometimes add, but not more than a glass for a large amount of dough .. We have a family recipe for Easter cake and we always add alcohol there .. about a glass of 1 kg of flour .. additionally, but not replacing the liquid

Kiryan, this cake really cannot be called juicy. It's like a roll for every day. Try other cakes, there are many of them on the site. Perhaps you will find it to your taste.

[Kiryan]

If this solution is not for you, then try other recipes for sweet pastries. The forum offers several very interesting recipes for cakes.

Kiryanif you like wet pastry try cooking as well Baba Rum "Winter Palace".

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4499.0

Elena Bo shifted this recipe for a bread maker.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4499.45

It is necessary only after taking it out - after 10 minutes shake it out of the mold and pour over the syrup.

Syrup:
200g water
100g sugar
2-4 st. l. rum, (I used cognac and a few drops of rum essence)
Boil sugar with water (min 5) and pour in alcohol-this pour the grandmother.

It turns out well, very tasty baking and moist !!!

Thanks to Elena Bo for a wonderful recipe!
The bake was small, the water was completely replaced by wheat-kefir sourdough (that is, instead of 60 ml of water, I took 100 ml of sourdough). Thanks to Admin for the starter idea. The leavened dough acquires a special spirit, characteristic only of sponge dough, and .. big holes.
The apple melted, as usual. Instead of raisins, cranberries

And here you can see big holes. And the cranberries added a piquant sourness and bitterness.

I put in fresh, hard cranberries - berries only from the swamp - only half a cup (240 ml cup), next time I will put a whole cup.
The cake is sweet, the cranberries are in contrast. The son said SUPER !! Of course, this is a matter of taste.

Today I baked a cake. The number of ingredients was taken according to Andreevna's recalculation for 300 g of flour. Only fresh yeast 12 g. Vanillin was not at hand, put a little ginger and cinnamon. From additives - walnuts and pine nuts, raisins and candied pineapple.
Fantasy! The size of the cake was hoo, taller than a bucket. Oh-oh-very airy. After cooling, I barely cut it. It tastes like a good bun!

No, I can not. That's just terrible! Kifle was eaten in 20 minutes, and the cake had horns and legs for dinner! My waist is crying, and my family is singing odes to ELENA BO! Made for 300g. I put it at night, then I was afraid that everything would come out. Smell....yum-yum, height ....., airiness ... No, you can't! I'm on a diet, and here are such delicious things! And I not only rolled raisins in flour, but also in cinnamon. I only added an apple and raisins. There was nothing else. I used vanillin by eye. The family just chants BRAVO! I do not argue, maybe there is better and tastier, but in terms of the ratio of time costs, products and QUALITY, there are no words of gratitude!

So I tried this recipe! I did it only with an apple. ... Sliced ​​a full apple dispenser. And these apples, probably, as they fell in a bunch, remained in a bunch - I didn't see, I wanted to sleep and didn't wait. And so - the bread is very tasty, I made it with cinnamon, it turned out that color ...
Tell me why the apples didn't interfere with the dough?

The dispenser should work 5 minutes before the end of the batch. It looks like something went wrong.

The photo is signed before being inserted into the response. I sign immediately when I drop it on my laptop.

I mastered the whole topic in 2 days. I could not resist and put this cake. Made in terms of 300 flour, in milk, from eggs only yolks, 2 jokes. After the first batch, we got an almost perfect bun, a little sticky. During the second time, on a signal, I introduced additives: an apple, walnuts and some kind of dried cherry. The additives intervened with great difficulty, constantly helped with a spatula. When everything intervened in the bucket, some kind of dough, not at all similar to the wrong bun, was delighted. The dough came out sooo sticky and sooo runny. The heart could not stand it and the hand poured flour, 5 spoons and a little yeast, about 1/5 tsp. I restarted the program, as it seemed that the additives did not move well enough with the dough. The dough has not changed much, the same sauerkraut remained a little thicker, smeared along the bottom of the bucket. Reluctantly, I closed the lid in the hope that the result would be edible and would rise at least a little. Saf-instant yeast, all hope for them. We are waiting, sir. I will report on the results.

[Elena Bo,]

Easter cake is ready. What can I say? It turned out! Raised up to 13 cm. And thanks for that. The sides are tanned, the top is light, but the color is as if added cocoa. Cherries and nuts will work. Inside is a beautiful chocolate pink with interspersed cherries and pieces of nuts ... and apples! I could not resist and cut off a piece from the still hot cake, so it is difficult to judge the baked goods, but the taste! Moderately sweet, not heavy. In general, I will definitely cook it. But I just think, maybe it was not necessary to add flour, or maybe I did the right thing, that I filled it up, it was painfully liquid dough. Elena Bo, thanks for the recipe! And could you post a photo of the "correct kolobok" for this cake to remove this question completely?

Hello everyone, today I baked Easter cake according to this recipe for the second time. I don't add raisins - I don't like them, the dispenser contains nuts and dried cherries.

The first time it didn't work out very well - I put the apple in the dispenser, and after they spilled out - the dough in places became liquid from the apple juice. as a result, in the 5 minutes that remain after opening the dispenser, everything has not been mixed until smooth. The result - not very much, there was no airiness.

Today I decided to put the apple in the dough for the second time. And bake in the oven. Since I think that Panasonic's programs are not very correct - and the time to rise after the release of gases is not enough. The gingerbread man was normal but sticky.
After the end of the Dough program, I took a bucket and put it in the oven with t 30 degrees for 50 minutes, and then increased the temperature to 160 in convection mode and baked for 50 minutes.

The height of the cake was - 22 cm, and there was nowhere else for it to rise, the lid of the cake rested against the heating element of the grill in the oven.

Swetik_eka this is beauty! I did not rise like that, in the photo it is not visible in the section, there are nuts and cherries. I liked the cake very much, thank you very much for the recipe

nafanka
gorgeous photo
but my cake is bright

Good day everyone! I read Temka for two days and yesterday I finally decided to bake this cake.
Baked 300 gr. flour and 5 tbsp. tablespoons of sugar. From additives only dried apricots. It turned out insanely tasty, BUT the taste is clearly not Easter cake.It reminds me of some kind of cake from childhood, and maybe even a biscuit

There is a suggestion for the venerable Elena Bo: in the recipe, add for beginners that if the handfuls try to pour more flour into the dough, nuno pull them back sharply and it is desirable to bite more painfully the shop is better remembered.

Thank you so much for the recipe! The first time it turned out yummy. If it were not for the playful hands pouring flour with fright, I'm sure I would have climbed under the roof. We have a sweet tooth, so it turned out a little sweet for us, but here we have already been warned about this more than once, I just wanted to follow the recipe for the first time. I had dried fruits and almonds from liqueur, the aroma of alcoholized sweets mixed with the smell of fresh baked goods just knocks down. We can say that it smelled like New Year

There are a number of recipes where you just need to forget about the notorious kolobok forever - and this one is one of many.
P.S. I consider this recipe a masterpiece of the forum. It has NEVER happened that it did not work out in a few years, of which only options have not been tried. Taste, aroma, manufacturability, friendly cost - everything is 5+. I have recipes for cakes from Panasonic - 3 Easter recipes, a special 7-year-old booklet for the 253rd stove (I had one then, it just appeared then and we bought it) - everything is not so technologically advanced and I like more liked from Elena Bo, honor and praise to her.

[And the "notorious" kolobok, if you have already noticed, on the forum is connected more with kneading dough and baking bread, but not with baking buns, Easter cake and other muffins.]

There are a number of recipes where you just need to forget about the notorious kolobok forever - and this one is one of many.

As well as understanding the types of dough - bread and butter for Easter cake.

For kulich and with manual kneading according to grandmother's recipe, the dough is made liquid.

And the "notorious" kolobok, if you have already noticed, on the forum is connected more with kneading dough and baking bread, but not with baking buns, Easter cake and other muffins.

There is a suggestion for the venerable Elena Bo: in the recipe, add for beginners that if the handfuls stretch out to add more flour to the dough, nuno pull them back sharply and it is desirable to bite more painfully the shop is better remembered

I'm probably a beginner, but although my little hands were drawn to add flour, after rereading so many pages of the topic, I did not. And the result was excellent, but clearly not cake ...

I baked this cake today. It turned out good - tall and lush. One puzzled - I did everything according to the recipe, the main mode, a light crust, pulled it out immediately after the signal - only the crust was far from light, but dark dark brown (it would have burned a little more) and because of this it is rather thick. So I think, why is this - before my stove had incidents with a crust ... Or is it a recipe such that the crust will be dark anyway?
Ah .... well, I rummaged a little in this thread and found the answer to my question, thanks !!!

I also cooked this cake today!
I'll brag right now ...
I poured the liquid into the water and for some reason cut the apple there, then the flour from the scales, etc. The glass of candied fruit did not enter the dispenser
I had to fill it up over the top, and help a little with a spatula during kneading, the large apples did not mix well, and they did not want candied fruits in the dough at all, they strove to sniff separately in the corners.
The dough is thin, the little hands reached out for flour ... But the docha said: no!
In order not to see this disgrace, I drove off to the dacha (the day before the baking from the recipe book for the stove turned out to be unsuccessful, the recipe where 12 grams of yeast is for a bit of flour).
I arrive about 3.5 hours ... and the smell !!!
Here's a photo:



He did not get out of the bucket, very tasty, dark inside from apple juice (she did not put nuts)
My mistakes: 1. You can't stick an apple before flour, you just need to put it into the dough.
2. The apple was too big.
Baked on the most fried crust, white top, 3. did not put foil
4. it is necessary to stop the stove before climbing there with a spatula.
While I was jumping with a fotik, the home ones were halved.
Thanks to the people who created and maintains life on this site,
Where are we without you ?!

Today I took into account the advice of experienced bakers, worked on the mistakes, only half the apple and increased the time of the last proofing by 15 minutes (thanks to the programmed oven!), Covered the window with a folded towel, pulled it out after 15 minutes. after the signal.
The result was very pleasing, everything worked out great, and the whole thing was wonderful.
Many thanks to Elena Bo
I can not help but post a photo of the handsome man!
Sorry for the emotions.

hurray, ready!
It turned out great, cut even warm well. And sweet enough. In general, half is gone. I don’t hang up photos, it makes no sense - there are already a lot of them here. Tanned turned out, rose above the edge of the bucket.
made only with raisins. I didn’t dry the raisins, I washed them and so it spilled into the dispenser - everything was fine! (The raisins were light and huge, slightly sour).
I put the apple at once with all the ingredients, it was kneaded at all and did not feel much.
By the way, the cake is not dry at all, but not wet inside either. Just what you need.
In general, thanks for the recipe!
.....................

baked a second time Put raisins and dried cherries in the dispenser. This time I refueled everything in the evening and set the timer. The cake turned out even better. Last time it was very tasty, but closer to baking than to Easter cake, and this time it was a real Easter cake. And the crust turned out to be not tanned, but normal (as usual on medium bread it turns out). I think it happened because the sugar dissolved in the water overnight. And maybe why else, I don't know ..

Hello bakers! I baked without apples and nuts. On a signal, I added 170 grams. raisins. The cake turned out to be very tasty!