Zigor
Quote: Hairpin

Less yeast, more health!
I support, although I sin with them.

Quote: Hairpin

It will rise anyway!
If we are talking about kulich, then yes
Hairpin
Yes, I have no problems outside the Easter cake ... Well, that is, not me ...

Zigor
Early on, I was hooked on speech. There is still a bit of fasting left, and here is the snake temptress ...
Hairpin
And the temptress from the word bite?
Bosco
Hooray, everything worked out. Thanks to everyone for the advice and of course to the author for the recipe!
Hairpin
Or maybe put a plus sign for the author ...
Malgosya
I have already tried all the cakes on this site, and this recipe is the most kulichny Probably the secret is in the cream.
Hairpin
Have you tried it with sour cream?
Malgosya
No, can you? Fair?
Hairpin
Um ... Don't hurt me Fugasca...

I already wrote that I bake cakes all year round. It's just that all year round they are called Walkin bread (named after the daughter) and rectangular in shape, and for Easter - round and are called Easter cakes.

I fill out paper forms by a third. So the only cake without dough and without whipped proteins got out of the mold was on sour cream according to Aglo's recipe. I can't even imagine where this recipe is now. But she took from our forum that year for sure! Only I counted it for myself, and as a result it turned out like this:

Kulich Aglo

flour - 300 gr.
salt -1 tsp
sugar - 25 gr.
butter 22 gr.
1 egg
sour cream - 110 gr.
milk - 110 gr.
yeast - 15 gr.

vanillin - 2g. (bag)
raisins - 0.5 cups
zest from 1/4 lemon


Here I laid it out, though in the context of the fondant ... You can see how it rose from 1/3 of the form ...

Right here

Fugasca, don't throw your slippers at me ... I can't find where he was.
Alysa
Quote: Bosco

Thank you all for your promptness, and also tell me if I am converting dry yeast into live yeast correctly? in the recipe 1.5 tsp. dry. According to the table, I see it is 6 grams of dry or 14 grams of live. Right? Who cooked this cake on the living, help. I want to put it already, but I need to clarify. Thank you in advance
Recalculation of dry and live yeast
3.5 grams dry = 10 grams live
fugaska
Hairpin, and why throw slippers? for the recipe thanks, I'll take it on board
Hairpin
Yes, for the fact that I considered the likelihood of replacing cream with sour cream in your famous kulich (with a slight adjustment in the amount of flour) and I am willing to bet that it will rise higher. Higher does not mean better, but simply higher ... (crawled out from under the table, proudly dusting herself off).
fugaska
well, that's great !!! I am for it!!! the main thing is that the pastries are delicious !!!
Julie2010
Hello! Fugaska, thank you so much for the recipe. This year I baked Easter cakes for the first time in a bread machine. I chose three recipes for myself - "Butter cake" by Elena Bo, "Easter cake" and your "Easter cake". According to the results of the "tasting" by relatives and friends, it was yours who took first place - the most tender, airy, with a thin crust, tall, delicious, simply indescribable !!!! Thank you! Happy Holidays everyone!
Ryzha
The cake turned out to be 1,170 kg - it rose to the edges of the bucket, the top cracked a little. Couldn't figure out the cream 22% - it's drinking or from the market from grandmothers (homemade). Taki bought a drinkable 10%. I soaked the raisins in cognac, which I then added to the bucket. Therefore, I put the cream on 40 grams. less. The cognac gave a smack to the dough and slightly "ate" the yellowness from the eggs. Together with raisins, I put 0.5 grated apples. Next time I'll try using baked milk (for color) and homemade cream or sour cream.
Antonovka
fugaska,
Thank you for the cake - very tasty.
Baked in the oven. In the photo, these are small Easter cakes. The cream was 33%, saffron was added instead of kurma.
Special thanks to Tortyzhka - for information on the temperature and a spray gun, Shpilka - for information on baking a Fugashkin cake in the oven and, it seems, to Zest (I could be wrong) for information on using convection in the oven.
Easter cake
Easter cake

Easter cakes in the background are baked in HP, but according to other recipes - one chocolate with cherries (so that it is not burnt, but such and etc.), and the second, from the authority to HP, was placed overnight - because of the barrels and didn't keep track
Konfetka
fugaska, thank you so much for your recipe. I always baked pasci only in the oven, this year I decided to bake in a bread maker.The recipe is delicious, I went up almost under the glass, I will throw it off the camera and show what happened ... Thanks again
Konfetka
Here's what happened:
Easter cake

Easter cake

I only slightly made my own changes, I soaked the raisins in hot brandy and added the zest from one small lemon to the dough for a smell. Delicious !!!!!
Katyunya
KONFETKA!
It turned out great!))) We have the same bread makers and the result is similar!

By the way! fugaska, I tried to add turmeric, but the result did not please me very well. The smell of it is specific for Easter cake ((.... But I would make vanilla a mandatory ingredient!
Well, this is my personal opinion ...
Konfetka
KatyunyaI added turmeric (as it is written in the recipe) and there was no specific smell at all for this amount of dough, only a beautiful yellow color, but I put as many as 2 bags of vanilla sugar. I love it when it smells like vanilla!
NIZA
I baked Easter cakes according to this recipe in the oven, the taste is just wonderful, but the dough did not rise very quickly, or rather, even weakly, compared to the other (I still made Butter Kulich and Kulich without hassle), but in the end I held it on the proofer a little longer, I got wonderful tasty cakes. Now, after re-reading the entire branch, I found my mistake, I took the freshest bazaar cream (and they also say that it is impossible to take anything worthwhile on Privoz), after standing in the refrigerator overnight, they literally turned into butter, so the fat content there, I think, is far from 10%, so they most likely slowed down the rise, but the taste of the cake did not suffer from this at all. Today I plan to dilute them a little and bake them again.
This year, our family broke all records for the speed of eating cakes, they all turned out to be so wonderful, for which many thanks to our site, today I have only one Easter cake that proudly flaunts in the living room.
tiamira
Easter cakes turned out super! that is how they should be !!!
and the dough really slowly rises, it took me 2-3 hours and the result simply exceeded expectations!
thank you !!!!
tonua
Thanks for the delicious recipe!
I baked two options: I took out the first batch and baked in the oven, the second in a bread machine. While I was trying from the oven, I was happy with the result and thought that I did the right thing. And then came from the bread machine and I already doubted which option was better. In general, I really like baking in the oven, but I find this cake in KhP more heavy and dense, as befits a real cake in my opinion.
Julia_Mariya
Thank you so much for the recipe !!! My husband gave a stove for Nikolai's holiday, and immediately decided to bake something sweet for tea. ..
See for yourself what happened :)
🔗
Svetlana_SH
Hello, not so long ago I became the owner of HP and am trying to learn how to bake. I tried to bake this cake, when I got it, the top was even. and in the morning he settled down and appeared cracked. What could be the reason?Easter cake

Svetlana_SH
baked sweet bread in mulinex mode
Svetlana_SH
tiamira
Quote: Svetlana_SH

when I got it, the top was even. and in the morning he sagged and appeared cracked. What could be the reason?

and where did you have it all this time?
cool well in the oven on a wire rack.
and if wrapped (not completely cooled down), especially in polyethylene, it "gets wet". maybe this is what happened with you?

Svetlana_SH
10 minutes in HP then on the table covered with a towel
tiamira
Quote: Svetlana_SH

10 minutes in HP then on the table covered with a towel

and the cracks, as I understand it, began to appear already under the towel?
I (though not cake but bread) left to cool on the table, the lid wrinkled. when it cools in the oven, it remains smooth. Apparently, it's because of the humidity ..?
Svetlana_SH
Well, it formed under the towel. Thanks for the answer. I'll try to leave the next time in the HP until it cools completely
Summer resident
Quote: Svetlana_SH

Well, it formed under the towel. Thanks for the answer. I'll try to leave the next time in the HP until it cools completely

If left in HP until it cools completely, the bottom will soak. Better to take out and leave to cool on a wire rack without a towel
tiamira
Quote: Svetlana_SH

Well, it formed under the towel. Thanks for the answer.I'll try to leave the next time in the HP until it cools completely
yes, no need in a bread maker, it will damp. in the oven (from the stove) on the grill it is
Svetlana_SH
OK, thank you
Screwdriver
fugaska! Dear you are ours! Thank you so much for the cake recipe !!! It seems my Easter rehearsal is over. I found a recipe for the perfect Easter cake.
I made cake by counting love (page 12) for 400g of flour with 10% cream. The finished cake was taller than a bucket and weighed 900g. !!! Next time I will recalculate it for 300 g of flour, so that the cake does not strive to run away anywhere.
The roof cracked a little, but it doesn't matter, I already know how to overcome this flaw. The cake is delicious! He is real .
Easter cakeEaster cake
fugaska
to your health!
and the cake turned out beautiful, class!
Screwdriver
fugaska! I have a question for you as a professional. If I don't put sugar in the cake at all, will it work? Will the dough rise?
The fact is that my relative is sick with diabetes, and I really want to give her cake for Easter
fugaska
pastry without sugar ... probably a professional in this case - Alexandra, she is just on the profile of nutrition for diabetics. for my part, I can only assume that it is possible to replace regular sugar with a sweetener. but better contact Alexandra, she knows for sure!
pssergey
Quote: fugaska

Easter cake
Ingredients: flour - 500 - 550 g
warm milk - 100 ml
warm cream - 100 ml
sugar-110 g (8 tbsp. l. measured)
salt - 1.5 tsp (dimensional)
butter-50 g-eggs -3 pcs.
yeast-1.5 tsp (dimensional)
turmeric - 0.5 tsp (usual)
dried apricots, raisins - 40 g each
Hello.
In the book for our HP there is a recipe for Easter cake at a 1: 1 composition, only the amount of ingredients is slightly reduced. Here is the same amount of yeast -1.5 tsp. Here they kneaded but it rises poorly, or rather for a long time. HP is paused because it is clear that there is no point in baking the dough that has not risen. In total, it is allotted for the rise: 40 minutes - workout - 40 minutes (according to the recommended program for HP) already + 1 hour has risen to about 3/4 of the bucket. The question arose about the yeast, can you better use the "Saf-moment for baking"? Now it's just "Saf-moment" (the bag says: 11 grams. 1 bag for 1 kg of flour). flour by weight about 500 gr. , and taking 1.5 tsp from the bag. (with a measuring spoon) of yeast, something has not diminished there, at least half of the bag is out of the question. maybe there is a bobble? I measured a bag of 11 grams. it turned out about 4 tsp. (measuring spoon from the HP kit) in a 5 ml beaker. water.
From the topic read, it is clear that the kolobok should not be too dense (we will take into account for the future), it may have been rather dense ...
pssergey
In general, this is what happened.

Easter cake

It rose relatively evenly, higher on the left, but this swelling occurred after turning on the baking. In general, the unevenness of the roof was formed during the ascent ..... the whole climb was about two hours and a half. Baking time - 1 hour 10 minutes. The crust is medium (according to the instructions - 1 hour 15 minutes), but it seemed that if you stretch it out, it would be too late.
It baked evenly, the crust turned brown but did not dry out. Raisins are mostly at the edges, which means either the dough is steep, or add raisins and dried apricots before the signal sounds.

Easter cake.........Easter cake

In general, at the expense of yeast, it is not even clear now ..... next time, most likely, you can probably add just a little, increase the amount to about 1.75 tsp.
Who thinks what? Your opinion is interesting.
fugaska Thanks for the recipe worked out! Delicious.
Thanks to all the participants.
Sandiya
people, and who tried to bake this cake in the oven, but knead in HP? I'm running around Temko now and looking for a recipe. There will be no pre-holiday sample, because the child has DR on Thursday. Nobody canceled the cake and the table either. Therefore, I will rely on your experience - tell us step by step how to bake cake in the oven, which was involved in HP
Celestine
Quote: Sandiya

people, and who tried to bake this cake in the oven, but knead in HP? I'm running around Temko now and looking for a recipe. There will be no pre-holiday sample, because the child has DR on Thursday. Nobody canceled the cake and the table either. Therefore, I will rely on your experience - tell us step by step how to bake cake in the oven, which was involved in HP

Just like mixed with hands. Divide the finished dough (previously matched) into shapes (3 \ 4), distance and send to the oven
Gael
Sintered buds according to this recipe. It turned out super !!!! She interfered in the oven, baked in the oven. This year I decided to experiment and baked 4 times according to different recipes. The next one - just this one! Thank you very much!!!!!
Anyuta
Can you please tell me what mode should be turned on for baking Easter? I baked it several times it turned out very tasty, but now I forgot which mode.
tiamira
Quote: Celestine

Just like mixed with hands. Divide the finished dough (previously matched) into shapes (3 \ 4), distance and send to the oven
why did it fit? I lay out the mixed in the forms, 400g in each (I get the dough a little more than 1200g, that is, for 3 forms), by weight)))
then 50 degrees in the oven for a couple of hours. when it rises sufficiently, I put it at 150 degrees. and bake for 30-40 minutes

and if you put a suitable one, then how, change it beforehand?
and why 3/4? I get about 1/4, and it rises to the whole form.
tiamira
Quote: Gael

Sintered buds according to this recipe. It turned out super !!!! She interfered in the oven, baked in the oven. This year I decided to experiment and baked 4 times according to different recipes. The next one - just this one! Thank you very much!!!!!
I have, too, just about 3 things arrived in time, but I can't say anything about the taste yet, only about the smell))))
pssergey
Quote: tiamira

why did it fit? ........................ .
then 50 degrees in the oven for a couple of hours. when it rises enough, then I put on 150 degrees. and bake for 30-40 minutes

and if you put a suitable one, then how, change it beforehand? ..........

And how does your "ascended" differ from our "approached"?

tiamira
By the way, about the taste ... the method of preparation says: "I use 22%, but less is possible."
Yesterday it was baked with 10% cream, last time it was baked with 20% (the cream manufacturer is the same) - the cake's taste is not the same, maybe I don't remember about it already. Kulich turns out the same and it is tasty, etc. but the taste is different, even if you crack it. I think that the cream should be taken not less than 20%.
Celestine
I meant that you need to wait until the dough comes up in a bowl (saucepan), then distribute it into the forms and let it come up again, and then bake
Booger
Yesterday I baked according to this recipe, made dough in a bread maker, baked in the oven, it turned out delicious and good, better than in the past and the year before last. The dough stood well, fit, everything was as expected, only I added more sugar. Great recipe.

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