Easter cake

I also decided to try to bake a pasta in a bread maker according to this recipe. Tk baked for testing back on Tuesday, then the pasochki are already gone. My husband and I really liked it, only it seemed a little sugar, next time I'll put more. And so thanks for the recipe - it's quite easy and quick to make and it turns out deliciously)) Bake in the LG bread maker in the "Russian Chef" mode, put a light crust (the sides were reddened, and the top was light).

tell me, please, should turmeric be ground? or whole? or is it all the same?))) and when to lay it?
PS: I'm going to knead in hp, and bake in the oven.

turmeric should be ground, I put it along with flour. maybe someone has other opinions, but I do just that

turmeric should be ground, I put it along with flour. maybe someone has other opinions, but I do just that

Thank you. this will be my first experience in baking pakas. worried

I baked a couple of cakes in hp according to Benatone's recipes (there is almost the same recipe as this one). The baking mode was set to the one recommended in the instructions ("Home baker"). Well, and trusting the recommendation, I missed the moment when the Easter cakes were ready. Therefore, I got two very tanned handsome men. The taste is excellent, BUT the crust turned out to be tough, bready. I’m afraid that if I pulled them out 15 minutes earlier, the result would be the same. Tell me please, is this a feature of cakes from a bread machine (hard bread crust) or did I do something wrong?

["for baking"]

I baked a couple of cakes in hp according to Benatone's recipes (there is almost the same recipe as this one). The baking mode was set to the one recommended in the instructions ("Home baker"). Well, and trusting the recommendation, I missed the moment when the Easter cakes were ready. Therefore, I got two very tanned handsome men. The taste is excellent, BUT the crust turned out to be tough, bready. I’m afraid that if I pulled them out 15 minutes earlier, the result would be the same. Tell me please, is this a feature of cakes from a bread machine (hard bread crust) or did I do something wrong?

Greetings.
I assume that we are doing everything right (according to Benatone's instructions). Most likely, there is an inaccuracy in the amount of liquid in the recipe from Benatone. But since the result is still acceptable, we left it that way. I think that this is the result of the translation of the recipe into Benatone measuring cups. If we convert the amount of liquid back to "ml" then we get approximately:
milk - 1/3 cup - up to 80 ml.
cream - 1/3 cup - up to 80 ml.
chicken egg - 2 pcs.
oil - up to 45 ml.
In this case, the flour is the same as the author of this topic recommends 500-550 gr. (according to circumstances). Specifically, according to the recommendations of the Benatone recipe, about 520 gr. 4 measuring cups (pour flour into a cup, not scoop it ... without top, as they say here "under the knife")
checked by email. scales 1 cup of flour - from 127g. up to 130 gr. that is, the instructions do not lie.
Here's what we got with the recipe from Benatone no turmeric was added. More observations are. Now we take 100 ml of milk and cream. Yeast "for baking"-2 h / l (measured) eggs - 2 (for now)
program:
kneading 1 - 14 min.
Height1 - 20 min.
Kneading 2 - 20 min.
after that we take out the blade.
Height2 - 40 min.
Height3 - 90 min.
total - 2 hours 10 minutes. Landmark - raising the dough throughout the volume of the bucket. If you didn't have time - "pause", we wait .... but we didn't have to wait more than 15 minutes (only 5 times were already baked using this algorithm) but we don't know for sure, maybe we are waiting so much in vain, maybe we shouldn't?
Oven - 1 hour 10 minutes. (but I think this is the same a lot, the maximum is 1 hour ... I think you can leave it).

pssergey, thanks a lot for the answer! I have already reached everything myself and yesterday I repeated the deadly number. The recipe was corrected in almost the same way as you write. Only instead of 2 eggs I put 1 egg + 1 yolk in each compartment (and put the whites on the fondant). And I also added saffron, vanilla, cardamom and a bit of ground cloves (that's what my grandmother did). The mode is also almost the same as you wrote. Only after it got up did I reset the program and put the baked goods on for 1 hour and put up a light crust. In the "Home Baker" mode, you cannot select the crust (or I just didn't succeed). The result is excellent Easter cakes - the smell is magical, the taste is rich, spicy.
Here they are my beauties:


By the way, Sergey, do your Easter cakes rise in the same double form? I noticed that one blade kneads the dough a little more intensively than the other. And in it, Easter cakes rise a couple of centimeters higher.

pssergey, thanks a lot for the answer! I have already reached everything myself and yesterday I repeated the deadly number Recipe corrected

Aha! They turned out to be neat guys ...

By the way, Sergey, do your Easter cakes rise in the same double form? I noticed that one blade kneads the dough a little more intensively than the other. And in it, Easter cakes rise a couple of centimeters higher.

Unfortunately, I cannot answer this question, since the stove model is different (2068), one bucket.

... In the "Home baker" mode, the crust cannot be selected .....

It's strange, in 2068 you can put both a crust and a loaf in a "home baker", is this possibility really removed in the next model?
look in the next topic I told ........... you have a different way?

Ah, here's the thing - the crust color is set before the second start! I'll have to try

Peck on Thursday. There was no cream. Stirred sour cream 20%. Everything worked out great. The homemade cake liked the taste. The only defect - at the end of baking, the roof cracked, but everything was baked ok. The collapse was covered with sugar glaze. Thanks for the recipe.

baked for Easter according to your recipe, everyone liked it very much !!!!
the top of the hat turned out to be plump and perfect
entered into a notebook with recipes for the future !!!
thank you very much
(I wanted to add a photo, but I can't understand how))))

[fugaska]

on prescription fugaska, baked an Easter cake, only made small changes.
for 750 grams you will need:

wheat flour - 415 grams (400g +1 tbsp. l.)
milk -175 grams
sugar - 6 tbsp. l.
salt - 1.5 tsp.
oil-40gram
eggs -2 pcs. middle
yeast - 1.5 tsp
nuts
rum or "rum" flavor
vanillin

Today I baked this cake according to the counted favorite recipe, it turned out almost to the top of the bucket, however, the top crust is light, and the side crusts are slightly baked.
But I am confused by something else - after the cake cooled down, I pulled out a spatula and pulled out a little crumb with it. After taking the sample, I understood, but the cake is salty! : o Salt added according to the recipe - 1.5 tsp.
If the salt is reduced to 1 tsp, will the cake still work? I want to make another one today, sooo waiting for an answer !!!

... If the salt is reduced to 1 tsp, will the cake still work? I want to make another one today, sooo waiting for an answer !!! The girl is hysterical ...

Why wait for something? 1.5 tsp. salt is according to the original recipe, and there is more flour and sugar ...
Just count how much salt you need to take in your case and that's it. I would not be looking 1 tsp. put to start.
Along with this, we remember that salt is different and tastes. Good luck.

fugaska, thank you very much for the cake.
baked yesterday Delicious from Elena Bo ... for some reason it did not work out ... a little upset. But I found your recipe and decided to try again ...
I was very worried, but ............ Kulich is just wonderful. So big, airy, very fragrant ... Now we are going with Alyonushka daughter to decorate. Thank you again for your work.

Happy Easter cakes everyone

Happy Easter everyone!
I baked an Easter cake yesterday, tried it today - very tasty! She didn't put in the raisins, the eldest son doesn't like it (and for some reason it wasn't in the store either), I replaced 20% milk and cream with 200 ml of 10% cream. Decorated with crunches and letters turned out to be very in the subject

Peck on Thursday. There was no cream. Stirred sour cream 20%. Everything worked out great. The homemade cake liked the taste. The only defect - at the end of baking, the roof cracked, but everything was baked ok.The collapse was covered with sugar glaze. Thanks for the recipe.

And thanks again for the recipe. The experience was repeated successfully this Easter as well. In an unofficial competition for homemade and purchased Easter cakes, this cake received the highest praise.
Christ is Risen!

Why wait for something? 1.5 tsp. salt is according to the original recipe, and there is more flour and sugar ...
Just count how much salt you need to take in your case and that's it. I would not be looking 1 tsp. put to start.
Along with this, we remember that salt is different and tastes. Good luck.

Baked again for 1 tsp. salt. Strange, but all the same it turned out to be salty (I, apparently, have some kind of "high salinity" salt), and did not fit well. In general, it turned out not a cake, but such a dense cake For the first time (for 1.5 tsp of salt), by the way, it also did not fit well and also turned out to be a "cake". And taking into account the fact that I baked muffins in the oven, it turned out that I was left without a cake - I had to go to the store for cake this year too
Well, nothing ... I'm sure that Fugaskin Easter cake is actually very tasty, I am such a "pro" So, I will have to "train on cats"

I now have these Easter cakes in the oven. I decided to make the dough, as expected, according to the program, and the baked goods in the oven, so that they were round! The smell is already walking all over the apartment, just licking our lips. In half an hour I'll sign off on how it turned out.

Here are the handsome men came out The sides, however, cannot be seen in the molds. The taste is adorable (we tried one small one)! I bring "many thanks" to the author of the recipe! And here is the cut:

And thanks again for the recipe. The experience was repeated successfully this Easter as well. In an unofficial competition for homemade and purchased Easter cakes, this cake received the highest praise.
Christ is Risen!

And one more successful attempt! The roof is super! Added some cardamom and saffron. Smell all over the apartment !!! Moulinex oven, mode 6 - Sweet bread.
Thanks again to the author of the recipe.

Who is in the subject !!!! Respond !!!!!
I don't have a bread maker !! But I want to bake this cake in the oven.
Tell me the dough after kneading should fit? How long or how long should the dough look like? How many times does the dough have to fit?

Good afternoon, Lyudmila. After kneading, the dough must definitely come up - this is yeast baked goods. I knead the dough 2 times. on the third I put it in the forms. If you need airy baking, I fill it by 1/3 of the volume of the form, if the structure is denser, 1/2. I give it to go almost to the edge of the form and into the oven.

[Ludmila]

Ludmila, yes, after kneading the dough should fit. I do two kneading as standard. After kneading, place the dough in a warm place. It should increase in volume by 2-2.5 times. He must be crumpled. Then put the fit again. After the second kneading, the dough came up, shape a bun and put in the mold for the final proofing.
The gingerbread man should be soft.

[Anna]

Anna, Galina, Thank you so much. Usually I also let the yeast dough come up, but I didn't make this recipe, so I wanted to understand how many times the dough should fit.
I still have a question. Can you tell me?
The recipe is given in measuring spoons. Most likely it is special for bread makers. I don't have such spoons. How many grams of yeast salt are in these scoops?

[Ludmila]

Ludmila, I tried on a measuring spoon from Panasonic with a regular teaspoon. The volume is the same. A standard teaspoon about a knife, no slide.

[Anna]

Anna, Thank you!! : flowers: I ran to put the dough.