The cake is delicious

Good day! On March 8, I bought myself a Panasonic 256 bread maker as a gift, and this cake became my 3rd bread. I want to thank you for the wonderful recipe, the cake came out the first time.

True, when I got to the place where it says that the cake will be unsweetened, the stove was working with might and main. I want to increase the amount of sugar to 10 spoons so that the taste is more pronounced, but not cloying. Hopefully 10 tablespoons of sugar will be enough.

And I have a little question. If I understood correctly, will the cake be smaller and denser when the amount of yeast decreases (for example, to 2 spoons)? Thanks in advance for your consultation!

[Ronaverona]

Ronaverona

You can easily select the amount of sugar to your taste.

This is the case with yeast. If you put 2.5 liters, then the cake often strives to escape from the bucket. I bake with 2 teaspoons, absolutely sufficient amount, the cake rises above the bucket with a beautiful hat. It doesn't get too dense, but you don't have to catch the dough either.

[Ronaverona]

Ronaverona
This is the case with yeast. If you put 2.5 liters, then the cake often strives to escape from the bucket. I bake with 2 teaspoons, absolutely sufficient amount, the cake rises above the bucket with a beautiful hat. It doesn't get too dense, but you don't have to catch the dough either.

Thank you! I just got the cake outside the bucket and tried to lift the lid

And for some reason, the bun turns out to be grayish, but everyone in the photo is yellow. Please tell me why this is happening? Maybe this is how apples get oxidized?

Thanks a lot for the wonderful recipe! I did it 2 times - once in HP, and the other - only dough in HP, and baked in small forms in the oven. The result is pleasing.

And for some reason, the bun turns out to be grayish, but everyone in the photo is yellow. Please tell me why this is happening? Maybe this is how apples get oxidized?

This is the first time I come across this ... I also add an apple, store eggs, with yolks of not too high color intensity, I don’t put turmeric, but the color of the finished cake is slightly yellowish.

I have two options - flour is not very good quality and eggs with very colorless yolks.

Yes, even the use of candied fruits as a filler "tints" the dough.

Walnuts can stain gray. At least it was so with me - only an apple - the color is yellow, with nuts - gray ...

[Jefry]

Jefry I have already said, I confirm - the nuts can be the reason, they are ground there into fluff and dust and give such a color to the dough ...

[Jefry]

Jefry I have already said, I confirm - the nuts can be the reason, they are ground there into fluff and dust and give such a color to the dough ...

Did you put turmeric?
When I didn't have turmeric, I put curry on the tip of a knife.
The color was slightly yellow.
I put the nut in the dispenser. Everything is fine - they did not grind!

So my rehearsal for Easter began. I decided to bake a cake according to your recipe, Elena. I used the amount of products for a small cake. The bookmark was carried out according to the recipe and in accordance with the instructions for my HP. The smell of course was amazing during the baking process.
However, when I pulled the cake out of the stove, I found that the roof was torn very badly. Yeast Saf-moment for muffins with a good shelf life. Makfa premium flour.
I think the reason for the torn roof is as follows. Butter dough is heavier, rises longer than on wheat bread. It seemed to me that the dough began to approach only at the beginning of baking. Correspondingly, the rapid exposure to high temperatures on poorly raised dough led to what it led to. For myself, I concluded that next time I will bake cake on the "Diet" mode. All the same, by experience, I will achieve a flat roof
The spouse has already eaten the cake, three whole pieces. He really liked it, and this is the most important thing for me. Thank you very much for the recipe.

[Screwdriver]

Screwdriver

Unfortunately, the author of the recipe hasn't visited the forum for a long time.
I will try to answer instead.

It is unlikely that the use of Diet will save the situation.It is designed for making breads from whole grain flour, besides all the nuances of kneading, baking there also takes place at a higher rate. Your Easter cake will light up worse than a negrito.

To achieve full proofing and a flat roof, I advise you to use two options:

- interrupt the Basic program just before baking, give a full proof, then - the Baking program for 50-55 minutes.

- use the Dough program within the framework of the Main program, after its completion, give a full proofing, then - Baking.
success))

[Screwdriver]

Today I tried my very first Easter cake for breakfast. I really liked it. He turned out to be moderately sweet. The photo does not show raisins, dried apricots and cherries, but the berries are well felt in the kulich. I am happy with the result. I put myself "chorus.", And HP "ex."

Screwdriver
It is unlikely that the use of Diet will save the situation. It is designed for making breads from whole grain flour, besides all the nuances of kneading, baking there also takes place at a higher rate.

To achieve full proofing and a flat roof, I advise you to use two options:

- interrupt the Basic program just before baking, give a full proofing, then - the Baking program for 50-55 minutes.

- use the Dough program within the framework of the Main program, after its completion, give a full proofing, then - Baking.

success))

Thank you very much for your advice . I will definitely listen to them.

Your Easter cake will light up worse than a negrito.

And what's the big deal .... Let's celebrate Negro Easter !!!

Tell me, can you bake Easter cake on the SWEET BREAD program? I have not used it yet, do I almost cook everything on the BASIC or put it on BAKING?

[Freesia,]

Freesia, why not try? If the program is designed for sweet yeast dough, then the heating should be slightly weaker than with standard programs, and the crust should not be as tanned.

Screw, it seems to me that your dough was too dense. In sweet cake dough, a stable bun is not formed. The dough can even be frankly thin. When I prepare the dough for poppy rolls (and there is a very rich dough), then bun prode would appear at the end of the batchbut only holds while the mixer is spinning, and then blurred.

I will try. In my oven SWEET bread-2h 50min
The main one is -3 hours, probably the difference in temperature.

I did this recipe twice already - it turns out the cake is heavy, the crumb is slightly sticky. Nothing to brag about. I don't even know which side to approach the recipe, because they praise it.
I have already tested flour and yeast is also good ...

[Flaksia]

Flaksia
It's a shame of course. I wonder why such a result ? Do you measure flour on a scale? And on what yeast do you bake, if not a secret?

[Rina!]

Rina! The gingerbread man was not dense. Concerning the wheat bun, the bun was extremely irregular: liquid and sticky. Although, for the sake of experiment, you can add a little more milk next time.
Flaksia! Do not worry ! I, too, did not get the cake a little the first time. I will still bake, I want to bring the cake to the ideal.

It's a shame of course. I wonder why such a result ? Do you measure flour on a scale? And on what yeast do you bake, if not a secret?

I measure the flour on the scales. The gingerbread man turned out to be not dense, even liquid, which was warned about in the recipe. I used dry yeast, just opened the bag, and baked bread from this yeast and from the same flour, it turned out great.

Girls, let me have some fun
Try a two-step dough. First, knead water, somewhere a glass of flour and yeast to make a dough (I do this on the "pizza" program for 5-10 minutes). Let the dough stand for an hour, then start the main program with the rest of the ingredients (if Panasonic, then turn on the "main" program immediately after resetting the "pizza").

By the way, in this case, you can use "wet" yeast.

I found my first sample in a bread maker, it was this particular cake.
I didn’t bother with the bun or the consistency of the dough
I strictly measured the ingredients according to the recipe and gave the stove complete freedom of action. That's what I got, there was no limit to delight.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0

Now, yeah, I’m clever, I try to follow each batch. I can confirm that the bun for this cake should be at least softer than usual bread, and even purely symbolic, spreading into the dough when the mixers stop.

Girls, let me have some fun
Try a two-step dough. First, knead water, somewhere a glass of flour and yeast to make a dough (I do this on the "pizza" program for 5-10 minutes). Let the dough stand for an hour, then start the main program with the rest of the ingredients (if Panasonic, then turn on the "main" program immediately after resetting the "pizza").

By the way, in this case, you can use "wet" yeast.

a great way for those who are no longer afraid of the dough and are familiar with the basic principles of working with it

And for a beginner ... ahhha ... they would have offered me this when I just received a x / n

That is why I have a slight bewilderment, I weighed everything on the scales, everything is strictly according to the recipe. The flour and yeast are fresh and tested yesterday on bread .... I'm in a stupor, I can't find the reason.

[Zest]

Zest, you know, several times in my life I had such a thing that people could not cope with the simplest situation, but as soon as the task became more difficult, everything worked out (though it was not related to cooking). Only the one who does not try does nothing.

That is why I have a slight bewilderment, I weighed everything on the scales, everything is strictly according to the recipe. The flour and yeast are fresh and tested yesterday on bread .... I'm in a stupor, I can't find the reason.

If you are sure of the quality of all the ingredients, then try to do it again, monitoring the consistency of the dough when kneading, adding liquid or flour if necessary.
Before baking, pay attention to how high the dough has risen, if not very much, then it is better to turn off the program, give time for an additional rise, and then turn on the Baking.
The cake can be "gritty" due to insufficient lift, excess liquid or insufficient baking.

Did you let the cake cool down or did you eat it hot and warm?

Today I put it for the third time. I also got the impression that the dough did not have time to rise. Now I turned off the program, left the dough to rise. Only now I don't know to what extent it should rise, how to determine when exactly the dough is ready for baking?
The cake was cut already cold, they waited.

Only now I don't know to what extent it should rise, how to determine when exactly the dough is ready for baking?

Hmm ... I don’t know what size your bucket is, nor how much flour did you mix ...
For Panasonic I am making a complete recipe, the dough before baking does not reach the edge of the bucket about 4 cm. This is on the machine.

You can also gently press with your coat. If the dimple tightens quickly - it should still rise, if slowly and reluctantly - it's time to turn on baking.

The third time it worked! Conclusion: there was not enough time to raise the dough. After raising the dough in the oven, I turned it off and left it to rise further. For about another hour. The dough has risen to a level 3-4 cm below the top of the bucket. Then she turned on the oven for baking. It turned out great.

[Flaksia]

Flaksia
Good ! Congratulations on a successful Easter cake!

How much time is allotted in your HP for proofing / raising? During the time allotted by the program, the cake manages to wow how to rise!

[Flaksia]

Flaksia
Good ! Congratulations on your successful Easter cake!

How much time is allotted in your HP for proofing / raising? During the time allotted by the program, the cake manages to wow how to rise!

Proofing-rise in my oven takes 1 hour 30 minutes.

Sorry, maybe the question is off-topic, but now I put my first cake in a bread maker, and I read that you can stop the programs so that the dough rises more. how do you do it? and then how do you turn it back on? I have a Mulinex bread maker.

and then the baking program starts back

I pressed the stop-pause button in my bread maker. Then she pulled the plug out of the socket. After an hour outside the network, the program is completely disabled. Then I switch the bread maker back on to the baking program.

Such different HPs. I can stop the program at any time and turn on another

I can stop the program at any time and turn on another

And I have the same, and I was sure that this trick can be done in any HP ...

The program for the test for 1 hour 30 minutes is short for this cake. I think that in every HP there is a program for pastries, I have it SWEET. If the oven is in the oven, then you need to turn off the HP in about 1 hour and 10 minutes (follow it as in your HP) until the end of the cycle, until baking begins. As a result, it will take at least 2 hours 40-30 minutes for the rise and proofing of the butter dough. Then it will part in the form. The Dough program is only good for certain types of yeast dough. On it I make dough for pizza, for Tender Pies, and something else, but this program is not suitable for this cake.

The third time it worked! Conclusion: there was not enough time to raise the dough. After raising the dough in the oven, I turned it off and left it to rise further. For about another hour. The dough has risen to a level 3-4 cm below the top of the bucket. Then she turned on the oven for baking. It turned out great.

that's great that you will meet Easter thoroughly prepared with an excellent Easter cake))

that's great that you will meet Easter thoroughly prepared with an excellent Easter cake))

Thank you very much everyone for your participation!
I liked the cake, did not have time to photograph it, there was no time. Take my word for it - it turned out to be a magnificent, tall handsome man, baked, of the correct shape and with a beautiful roof. I have translated this recipe into my bookmarks, I will bake it regularly. I drew conclusions for myself, henceforth I will closely monitor the rise-proofing.
For me this is the best option: I don't like kneading with my hands and fiddling with the oven.

Once again I baked this cake, it was too painful at work to ask. The only thing to bake after work is ecstasy, but if a woman gets something in her head, she will do it.
In the process, it turned out that I had little raisins and no apple, so I added grated carrots and raisins with dried apricots to the cake.
I also added only 2 tablespoons of yeast so that the cake was denser and not so high. The result is a very simpampot cake, about 2/3 of the bucket high. Apparently carrots + dried apricots + less yeast contributed to this. And also the carrot gave the dough an original taste. I increased the sugar to 9 large tablespoons - it turned out what I needed.

[Ronaverona]

Ronaverona

you see, experiments are not scary at all, but very exciting and fruitful

If I want to put candied fruits in the cake, do they need to be prepared in advance?

[Freesia!]

Freesia! I pre-soak candied fruits in boiling water for a short while, as they are very hard. I think that if candied fruits are soft (and there are such in general?), Then you can do without boiling water.

Thank you and I will try so

I add candied fruits to the dough without any preliminary processing. Everything comes out fine. Candied fruits - standard, store-bought.

[Freesia!]

Freesia! I pre-soak candied fruits in boiling water for a short while, as they are very hard. I think that if candied fruits are soft (and there are such in general?), Then you can do without boiling water.

There are! Here such

Yeah! Candied crumbs are good!
Thank you!

Today I tried to bake a cake with pressed yeast for the first time. I read it, and then on dry all the time.

Yeast Lvov. For 450 g of flour, I took 13 grams of yeast.All according to the recipe, with an apple, a little raisins. Program "Sweet bread" I have 2 hours 55 minutes.

For 1 hour and 15 minutes of raising, the dough filled only half of the form, I had to turn off the program, wait until it was better, when it was 3 cm to the edge of the form, I turned on baking approximately. And then as he began to grow, he almost lifted the lid. Of course, the cake turned out to be much blush on this program. Haven't tried it yet.
Tell me, people in the know Why could he stand for so long, or is it necessary, or maybe more yeast is needed, or the yeast is not of high quality?

Hello everybody. I tried to bake this cake today. I did everything strictly according to the recipe. I have a Kenwood 210. The dough turned out to be thin. Fits well, baked perfect too. The color of the crust turned out to be dark. In short, everything is super, only one BUT. Taste ... I didn't like the taste at all. There is nothing close to Easter cake. The taste of slightly sweet brown bread. And the crumb turned out to be dark. Maybe he did something wrong? Who-thread will prompt? I will try to bake classic Easter cakes. Can't give you a recipe.

And today I baked such a cake. And I liked it so much that my husband and I managed to do almost half of it in one sitting, a small piece remained. And what a smell! In my opinion, a real Easter cakeWhat a handsome man!

The cake turned out to be very tasty, I will make it for Easter. But in HP I only want to make dough. Is it possible to increase the proportions by 1.5-2 times? Will the stove cope with the batch?