Butter cake

And here's what I thought: the cake's roof sank exactly in the place where it touched the HP lid during baking. In that place, it was not fried, so due to the softness, for sure, it settled ... If the cake did not touch the HP and evenly baked on top, then everything would be ok, I do not consider a small drawdown like in Caprice as a drawdown, I have a usual one bread always becomes slightly tubercles during cooling. So, IMHO, you need to reduce the number of products, so as not to make a cake. And he can still grill because of the different temperatures during baking (I have witches on the smallest loaf and on a light crust, bless you !!!).
Although, stop, Caprice said that her cake, too, rested on the roof ...
In general, in any case, if it had not resisted, then it would not have been a donkey, probably

Although, stop, Caprice said that her cake, too, rested on the roof ...
In general, in any case, if it had not resisted, then it would not have been a donkey, probably

Duck and I ap what then? Also, how rested. Well, at least not baked to the lid. And I just covered the white dome with glaze and sprinkled with multi-colored sugar "grains" for decoration. I masked the sagging dent with the same glaze, made it quite thick especially for this.

Nope, I took it out pretty, not counting the fact that the edges crawled out of the bucket, and I could barely lift the handle of the bucket to insert it, but when it cooled down, literally in 10-15 minutes I fell through

Some housewives put the cake on its side while it cools. I think that this method can be used if there is a suspicion that the Easter cake dome will fail.

[Caprice]

Some housewives put the cake on its side while it cools. I think that this method can be used if there is a suspicion that the Easter cake dome will fail.

exactly! but only in a bucket it is necessary to do this, it turns out, again a vicious circle - it will become clear ...
Caprice, as far as I can judge from your photos, your hat hasn't sagged too much ... My sagging is very similar to that which Elena Bo got during baking with an apple ...

Okay, I'll think)))) I'll try to adjust the recipe for myself ...

SkoNaNi, pull it out immediately and on its side (I also do this if the cake is very tall and very tender).
I gave a reduced recipe. It is on page 1, under the photo. Or did you bake on a reduced basis?
That's right, the cake roof sagged exactly where it pressed against the lid of the bread machine and therefore was softer than all other places

Girls, and today I "experimented": I cooked this cake in an accelerated mode (1 hour 55 minutes). It turned out, as in 4 hours mode - excellent. The raisins were thrown in after 10 minutes. after the start of the program: the kneading lasts 15-20 minutes. Maybe someone will come in handy: boldly cook this cake in an accelerated mode, if you suddenly "itch".

I also experimented on Tuesday. put the dough on the program. thought to bake in the oven. and then - there is no time .... and all of a sudden ... I put it on a gluten-free program (plus 1 more kneading -19 min. 48-rise. and baking 100! minutes) After 50 minutes of baking, the top is still soft. there is a very low temperature. it bakes slowly and for a long time and all the raisins, etc. have gone up almost to the top. the taste melts in the mouth - and very quickly ...
Thanks to all the girls for the great recipes. and to Elena Bo, many thanks. health and inspiration for new culinary masterpieces

SkoNaNi, pull it out immediately and on its side (I also do this if the cake is very tall and very tender).
I gave a reduced recipe. It is on page 1, under the photo. Or did you bake on a reduced basis?
That's right, the cake roof sagged exactly where it pressed against the lid of the bread machine and therefore was softer than all other places

Yes, I saw a reduced recipe. Baked according to an unabated recipe. I thought to reduce it, but not so much
And if you put it on its side, it wrinkles ... Or, if it cools on its side, it won't wrinkle ??? It's just that I usually put it on its side, and then immediately put it on the grate, and it is immediately noticeable that the cake starts to sag from one side ... Probably, if you cool it on its side, then everything will be ok ?!
And you also need to remember to put on a few towels, so that it is softer and the cake does not get wet.

If you put it on your side and do not touch it, then I don't remember

I, too, always cool on the side on a wire rack without a towel, because air is available on the wire rack from all sides, and the cake does not get wet. When it cools down completely - I put

Elena Bo, thank you very much for the delicious butter cake.
I treat my relatives and friends. Everyone really likes it.
I baked it three times. I added raisins, candied fruits and a little cashews, turmeric to the dough.
The first one rested against the lid, and the second and third were just above the bucket.
The crumb structure was slightly different. Apparently, milk was different in quality, sl. oil.
Yesterday morning I decided to cheat the stove (I wouldn't have guessed it myself, the advice of members of the forum), turned it on and let it stand without a bucket for half an hour, then another 30 minutes with food. It's better than an hour or two for the flour to be soaked in liquid. I noticed that the shorter the waiting time, the more airy the bread (because of this, I rarely bake bread with a timer). And most importantly, I forgot to set the small size and light crust. Distracted. I waited for the end of baking, I thought when it was baked, I would see a black crouton, because it was size XL and a medium crust. As a result, everything worked out great. The roof did not settle, it was denser, except that the sides were a little darker and denser.
It is a pity that I am not able to post pictures yet. I will try to do it as soon as possible. Thank you all and good luck !!

Hello everybody! For a long time I could not make my way to the forum, I forgot all the logins and passwords. I had to change the Latin letters of the name to Russian. So, I'm talking about Easter cake. Firstly, many thanks to Elena for such deliciousness!
And now about the case. Baked cake 2 times. For the first time - on yolks and without an apple. The second time - on an egg and yolk and with an apple. Everything else is absolutely unchanged. Both times the program was "sweet dough" (almost like the main one, 10 minutes difference), the crust was light. The result is two completely different products! The first cake did not rise very much, but the consistency of the finished dough was just superb! The taste is just as close as possible to the correct cake.
The second, an apple cake, crawled out of the bucket, rested on the lid and, during baking, a terrible donkey. His finished dough was moist and not as tasty as the first. So I won't do more with apples. And only on the yolks.
They ate, of course, for a sweet soul. Thank you and look forward to new masterpieces!

[Olga @]

According to my recipe without an apple, the cake came out of the bucket, rested on the lid of the HP, so when it cooled down, the roof of the cake sagged in the place where it adjoined the lid of the HP (I wrote about this epic above). I changed the proportions of the recipe, the result was excellent !!!
Recipe changed:
Yeast 2 tsp
Flour 389 g
Sugar 69g
Vanilla sugar - 1 sachet (the one that is designed for 500 g of flour)
Salt 0.75-0.5 tsp
Butter 57-70 g (cut)
Egg 1 pc.
Milk 194 ml (warm up to 40g.)
Turmeric - on the tip of a knife (for color)
In the dispenser or on signal raisins (a lot)
Mode "Basic with raisins", size Small, Light crust.




I also tried an accelerated mode for baking this cake, Olga @, thanks for the inspiration. Made by the "reduced" recipe from the 1st page, that is, only on the yolks. There is no cut, but it seemed to me that on some yolks the cake turned out to be more tender, soft and fragrant. Mom and her husband were delighted, did for them. They liked this Easter cake more than Pokhlebkinsky, they said that Butterbread was as close as possible in taste and texture to a "real" Easter cake.
Elena Bo , THANKS FOR THE DELICIOUS RECIPE !!! +1

Bake before Easter

It tasted great! Everyone liked it. But only got out very sooo

I took it to the lid and covered it all over, and this was in my big bucket of 1.5 kg of Borodinsky and the edges sagged a little, blocking the hot air from the heating elements. As a result, the roof was baked, but it was light. And the paska itself is also completely baked. And the edges turned out blackened, which got out on the sides of the bucket

This is how the dough ran away

And the taste is great.

He plucked the edges and turned it upside down, which was then coated with glaze

PS: When it was baked, I was not at home and could not correct the roof

The escape of this cake remains a mystery to me, since it never ran away from me. And I baked it and ate oh-oh-oh how much. Always got the same height.
What is the difference between our products?
Andrey, well then next time bake according to the reduced recipe (there are two options on the 1st page).

I just took out the cake and it turned out beautiful again! High (even without apples, well, I don't always have apples when I need them !!!). Only the roof was torn to it. Well, nothing, I'll cover it with chocolate. The smell is stunning. Just wait a long time until it cools down. : (Elena, thanks again for the recipe.

[Lenochka]

Lenochka, Thank you! Perhaps the difference is in flour ... The height of the bread always depends on the flour ...

[Elena Bo]

Good day! I baked this cake this weekend, I want to say it's simple,
I did everything strictly according to the recipe. Thanks for the recipe Elena Bo

But in this confusion I didn't put sugar, only a packet of vanilla. Now I'm sitting here scolding myself, it will be interesting to be very old? Can candied fruits and raisins somehow save the matter?

Elena Bo, thank you very much. Mei got a cake with a whole bucket, although I put the food on a very small size And added half an apple to the grater, so it sold out and it was not visible at all. And initially there was so little dough that the bun could not collect flour from the walls. She was the only one who thought he would be sweeter and wetter. But I put 2 with l sah. vanilla instead of a sachet, it seemed to me that for such a quantity, a sachet is a lot. And so delicious.
Another question.
If anyone has bought an Easter cake * From Palych *, somebody knows a similar recipe for taste. It's just so delicious ... was ... that I want to do something like that myself. I have never tasted better than it, neither homemade nor purchased.

To keep it wet, do not add the apple. Sugar can be increased, but then the cake will be darker.
And yet, the smaller the size we bake, the drier it turns out. This cake is very good if you make a batch in HP, and baked goods in the oven in ceramics.

The recipe is simply amazing !!! I never would have thought that a little less eggs and a little more oil would lead to such a wonderful result! My minor changes (instead of vanilla sugar - half a packet of vanilla, sugar, respectively, up to 100 g, one large egg 75-79 g with shell) hardly changed the taste much. Another big thanks to Elena Bo !!!

my husband asked for sweet bread first, and then at 5 in the morning, when he woke up, he confessed that he wanted a cake, such that it tasted like childhood.
I tried your recipe, on an average bookmark, since I have a size of up to 900 grams. the dough was watery, it didn't even gather in a comma. until she added a little flour. soaked raisins in liquor. She didn't lay down the apples. There were many worries, but when KHP started to bake, as he began to rise, he reached exactly the edge.
It turned out exactly that. airy, rich, sweet. The husband and children are happy. I barely made me wait an hour until it somehow cools down. wonderful

Good evening! Today I once again decided to bake this wonderful cake (the last time I baked it for Easter last year 2008), the aroma is incredible ... in general, here is a photo: I smeared the top with sugar syrups and sprinkled with powdered sugar, thanks again to Elena Bo for the recipe

Bake the other day, Butter cake (no apple), the result is amazing! I tried a bundle of different recipes (cakes, sweet breads), but none of them can be compared with this cake.Elena Bo, thank you for this recipe !!! Good Hello to you!

And today I baked butter cake in a slow cooker! Before that, I baked it only in HP and in the oven. This is how it turned out in MV:

Hello everybody!
Dear Elena Bo! I always wanted to automate the preparation of "praskhany kulich" So, having bought HB, we decided to look at the site and .... found your recipe. I want to share with thoughts. Our HB (of an unknown company for only 50s) has only the ability to bake 2 types of "bread" - this is a program for 700 and 900 grams. We took your recalculated recipe "for low-capacity CBs up to 900 g", this is where the flour is 340 g (see page 1), we set the program to "700 g" with a light crust and the "SWEET" mode (this mode has the most time for raising the dough ) It seems that everything worked out, but as you can see in the photo, the sides were burnt, and the roll itself turned out to be not very sweet and not "fat".
QUESTION: Can you add more plums to your recipe? butter and sugar? Maybe someone tried it? Maybe it would be necessary to make more dough, that is, the recipe where flour is 500 grams? I would be glad if you answer ...
And so today, with tea, the whole family "destroyed" the product ... THANKS!

I decided to practice, soon Easter.
Knead in KhP, and baked in the oven.
The child asked to bake in a muffin tin. : D Here's what happened.
When the dough melted, then I had doubts whether it would rise, as many described. The kneading was on the "dough" mode, then put it in a mold, allowed to distance and in the oven. This is where the most important thing happened: the Easter cake began to rise so much (I put it on the middle shelf of the oven out of habit) that the top crust began to turn red very quickly, I had to cover it with foil. But in the end it turned out sooooo vux, despite the fact that due to my manipulations with rearranging to the lower shelf of the oven, covering with foil, it turned out not as lush as he wanted
By the way, I baked without apples.

Hello, Elena! Please tell me, what is vanilla sugar (and in particular, a packet of vanilla sugar is how much in grams)? I have small 1.5 g vanillin bags and it says that vanilla sugar can be made from it by adding these 1.5 g vanillin to 150 g powdered sugar (or sugar) ...

Hello, Elena! Please tell me, what is vanilla sugar (and in particular, a packet of vanilla sugar is how much in grams)? I have small 1.5 g vanillin bags and it says that vanilla sugar can be made from it by adding these 1.5 g vanillin to 150 g powdered sugar (or sugar) ...

Not Elena, but I'll try to suggest.
In a bag of vanilla sugar 15-25 grams (depending on the manufacturer). I always adhere to the opinion that it is better not to report than to shift, so I put 0.5 tbsp of vanilla sugar. l.

Vanilla sugar is a mixture of vanillin and powdered sugar or sugar.
You have the proportions.

To be honest, I would have thrown vanillin on the tip of a knife into the bucket of a bread machine.

I really want to bake in the oven in small forms and beautifully and the stopper is good (I won't cut off a new piece) But how much does it rise? Fill half of the form or less?

Easter cake is rising really well! During proofing and baking, it almost tripled !!!! I think that you can fill half the form, because if the molds are very small, then the Easter cakes will probably turn out to be dry. But try it anyway.
Thanks to Elena Bo, the recipe is great!

The shape is very small and beautiful ... I really want to try it on something tasty. Each contains approximately 120 ml of liquid. I'll try to put a photo after baking (baking is easier than inserting a photo)

Thanks for the recipe !! Well, delicious! I did it according to the reduced recipe on the 1st page - for LH, it wouldn’t fit anymore :) Only here is one problem - it dried up very quickly .. especially the oak crust is straight ... What do you advise?

We also dried up at the beginning, that's why We added Sl.butter - 100 g per recipe where flour is 340 g. Try it, you will not regret it !!!

Excellent cake !!! Mine liked it so much that I didn't really have time to try it, at the end I was already taking away the leftovers Thanks to Elena Bo from the bottom of my heart !!!!!

Mmmmmm, I can smell Easter cake already.

Elena Bo, I still have a question for you:
I have a Moulinex bread maker for 700, 1000 and 1500 breads. What do you think, on what volume should I bake if I stick to your recipe without reducing.

Thank you

I put on the smallest size on the Panasonic so that the crust is lighter. Rich baked goods are often too tanned.
But the owners of mullets often complain about the light top crust ...
Maybe try the average?

And for me, he not only rose and bent over, but lifted the lid of the bread machine, I had to cut off (((and add the baking time (((Tell me pliz, maybe there are some other ways to fix this problem? But while I was catching and shortening , the sadness cooled down and he did not sing to finish the bake ((

In this case, a bucket of bread (kulich) must be urgently placed in a preheated oven and baked until cooked in it.

I baked a cake, very tasty, soft, and the smell - I made a reduced version of the sum to go off, maybe my bake up to 900+, but it turned out to be small, so I put the second portion in no time and risk the full version of the recipe, but in general, of course it's very tasty
I put pictures of my baby-taste against the background of the bucket so that you can see its size

Elena. Please tell me how to correctly count products for different baking volumes. I have 500,750,1000 loaves. I counted the foods in 1000, and I also wanted more sugar. butter and eggs. Here's what happened:
yeast 2 tsp
flour 400 gr
sugar 120 gr
vanilla sugar 1 pack
salt 0.5 tsp
draining. oil 100 gr
eggs 150 gr
milk 110 gr
raisins 100 gr
I have little experience. I carefully looked at your photos (thank you very much for them), but to get such a bun as in the picture I needed 10 tablespoons of flour!
I read the topic about the recalculation of products, where oil does not participate in the conversion of the amount of liquid. Where am I doing the same? Do you need to count all liquids (butter, eggs, water / milk, etc.) to count the products correctly?

... I have 500,750,1000 loaves. I counted the food in 1000, and I also wanted more sugar. butter and eggs. Here's what happened:

Irkisel, I also have Moulinex 2000, butter cake from Elena Bo with the original "oversized" recipe turns out great! Although it rests on the roof, it bakes perfectly in 6 mode. Only I added vanilla sugar + vanillin bag (for a more vanilla flavor) and soaked the raisins with cognac. Very tasty and juicy! Maybe you shouldn't count the recipe per 1 kg?

Good day!
I want to say to Elena Bo many thanks for the excellent recipe for Butter Kulich!
Honestly, I was very afraid that I would not succeed. I bake something like a new one - everything is not as it should be. But for this one everything was completely different. The gingerbread man turned out to be even and so beautiful! Even if you eat it raw When the cake was baked, then (as they had warned) he closed the lid of my Kenya. I opened it half an hour before it was ready (I hoped that it would fall, and at the same time grease the top with an egg), but it remained tall. And what a scent it was!
I didn't change anything in the recipe, only instead of 250 gr. milk added 200 gr. milk + 50 gr. kefir. I rubbed half an apple into the dough. And instead of raisins, I poured a little candied fruit (no one eats raisins except me).
Now we are waiting for Easter to taste this deliciousness.

On the eve of the holiday, I decided to experiment with the recently purchased Mulinex stove ... I came across this recipe in the internet and ... within 2 hours a small piece remained from the cake ... But here's the problem, it turned out to be too fluffy. And the roof is white, when I took it out of the stove, it began to fall off. After reading some useful advice, I decided to put it on the barrels ... but the sides began to fall through too ... Although they are beautiful in color, and they don't seem to be fried ...But the taste is just a miracle ... My husband and I dodged it and didn't even make tea ... Just tell me how to be next time? I want a beautiful Easter cake to bake it in sweet bread mode, with a light crust and a small size. Can the next time a crust be darker or a larger size ??? I don’t know what he wants ... Or can we directly from the stove, with a bucket and on barrels? Comrades, seasoned specialists - tell me ...

[Butter cake (very small)]

Butter cake (very small)
Yeast 1.5 tsp
Flour 300 gr
Sugar 60 gr.
Vanilla sugar - 1 sachet
Salt 0.25 tsp
Butter 40 gr. (cut)
Egg 1 pc. (About 40 gr) or 2 yolks (about 40 gr)
Milk 150 ml. (heat up to 40g.)
Turmeric - on the tip of a knife (for color)
In the dispenser or on signal raisins (a lot)
Mode "Basic with raisins", size Small, Light crust.

Now I'm baking it. The monster rose. I deliberately chose the minimum amount of food and put the maximum amount of filling (raisins + nuts), but still almost rested on the lid. I don't know what's inside ...

Got it out, jumped out of the mold easily. The sides do have a tendency to fall through, put on the barrel before it's too late.
Outwardly very nice, the upper crust is tanned.

After reading some useful advice, I decided to put it on the barrels ... but the sides began to fall through ... Although they are beautiful in color, and it seems like they don't need to be fried ... But the taste is just a miracle ... My husband and I got it down and they didn't even make tea ... Just tell me how to be next time? I want a beautiful Easter cake to bake it in sweet bread mode, with a light crust and a small size. Can the next time a crust be darker or a larger size ??? I don’t know what he wants ... Or can we directly from the stove, with a bucket and on barrels? Comrades, seasoned specialists - tell me ...

Owners of mulineshek often complain about too light top crust. You can, of course, put a dark crust when baking, but I'm afraid this will only affect the sides.
For a crisper top, try oven baking. Put it in the preheated oven right in the bucket and you will be happy!

To make the top crust more beautiful, you can (if you follow the baking process) grease the top of the cake with an egg, only carefully so that the roof does not fall off.

As for the excessive softness of the cake ... I, it seems, haven’t come across this yet ...

After reading some useful tips, I decided to put it on the barrels ... but the sides began to fall through ... Although they are beautiful in color, and they don't seem to be fried ... But the taste is just a miracle ...

To be honest, We also encountered this problem ... but we solved it ... after cooking, do not take the cake out of the mold until it cools down ... put the mold on its side and wait until it cools down to pleasant warmth ... I will not say what you did 100 times, but yesterday 2 times they "pulled out" the finished cake according to this principle and were satisfied. And then in the beginning everything was as you described ... Success! AND GOOD EASTER !!!!

Well, today again failure ... probably because the holiday is close ... The dough came out of the bucket, it has not even started to bake yet ... Although, like last time, I kept the same and average portion ... True I turned off the oven and transplanted the dough into iron tomato jars. It turned out wonderful kids in the oven ... Tomorrow there will be a take three ... I still do not lose hope of bungling a pretty Easter cake in a bread maker .. Thank you all for the tips and delicious EASTER !!!

Take my Easter cake. I baked a full set of products, but without apples. It turned out to be soft, tender, but almost got out of the bucket and tried to bake to the lid. As a result, the top crust is light. True, I painstakingly painted over this drawback with glaze.
Baked on a FULL set of products, which is 500 gr. flour. The recipe is on the very first page of this topic. Sweet mode, large loaf, dark crust

I did it too! HURRAH! I baked 2 Easter cakes in a row according to the recipe - the smallest, sweet bread according to the program. the first rose completely, but there was not enough time to bake, I had to add 15 minutes to finish baking.the second was charged almost immediately and he did not reach the end of the bucket a little in height. In general, everything worked out, I hope it's delicious Thanks for the recipe and tips !!! Happy Easter!