Easter cake in a sourdough bread maker

Good day.
Does anyone know the recipe for an everlasting sourdough Easter cake in a bread maker?

[vasilius80]

vasilius80, I would venture to share my recipe, I made it up and tested it myself the day before, the second day we eat trial pretty successful cakes. I'll write down how I did it, and you yourself decide whether this "gimp" suits you.
It turns out a lot of dough, for two Easter cakes for a full bucket of HP, if you need one, then divide everything in half.

Flour - 3.5 cups (560 g)
milk whey - 1 glass
eggs - 2 pcs.
sugar - 0.5 cups (125 ml)
butter \ margarine - 100 g
raisins - 1 glass
salt - 1 tsp.
vanillin - 1.5 g
turmeric - 1/4 tsp

A glass of 250 ml, turmeric gives the dough a yellow color, so do not overdo it, but you can take less raisins and replace some of the oil with vegetable oil, instead of whey, I think any product will do - kefir, yogurt, yogurt.

My leaven is wheat, thick, I keep it not in the refrigerator, knead everything into the dough at once, then I take a couple of spoons from the ripened dough, feed it immediately and after a few hours the leaven is ready to work again.
Such a leaven does not need any "preliminary caresses"; it immediately begins to act.

Dough:
in serum, dilute two tbsp. tablespoons of thick sourdough, pour a glass of sifted flour, stir, cover and leave for 6-12 hours.
If all the ingredients are warm and the dough is left warm, then it will ripen earlier, if everything is cold and kept cold, then later. I prefer the second option, because even overripe and fallen cold dough will not sour.

Dough:
set aside two tablespoons of the dough for the new sourdough
break the eggs into the rest of the dough, add salt-sugar and stir slightly so that all the sugar gets wet
sift the rest of the flour (2.5 tbsp), stir turmeric and vanillin in it (and other spices if desired)
pour the mixture into the dough and turn on a short batch (I have 8 minutes)
give half an hour-hour to rest (I was in no hurry, so I gave autolysis a whole hour)
add softened butter or margarine to the dough (I don't melt it, cut it into pieces, sprinkle it with flour so that it doesn't stick together and keep it warm)
turn on the yeast dough program, at my oven it is 1.5 hours (two kneading and proofing with kneading and heating)
wait an hour after the end of the program and stir well a couple more times (I included 20 and 15 minutes with a five-minute interval)
let the dough rest for half an hour, then put it on the table, flatten it with your hands into a large thick pancake (1-1.5 cm), evenly distribute the raisins (washed-dried) over the dough, roll it into a tube, flatten it and roll it again, already across, divide into parts, arrange into shapes (no more than 1/3, the dough rises strongly)
put to warm for 4-6 hours
bake on a "medium crust".