Butter cake

I baked a cake for the second time. I wanted to boast in front of the guests. Naked! A whole epic.
Kulich rose very badly. I turned off the program, decided to let it go some more. And instead of turning on the program, the heating turned on the batch. It turned out to be one more exercise that nobody needs. Well, I think everything, khan kulich, you can throw it in the trash with a clear conscience. Already not hoping for anything, she left to part. Yes, she did not keep track. The cake rose very well, only the top crust was already dry. Stood. Well, I think, khan kulich - it will fall off and wrinkle. She turned on baking. And he is so flooded! It turned out even higher than last time. With a trembling hand, I cut it the next day. Fragrant, airy, juicy, tender !!! Better even than the last time the whole technology was followed. As they said here, nothing can spoil it, and it turns out under any circumstances!
THANK YOU!!!

Today I baked this cake, added only raisins. It turned out very tasty, so tender. It didn't work out without crushing. Photos in your first post do not open with the kneading process. After kneading, I got a very thin dough, is this how it should be or should I add flour?

Here is my handsome man.

I also baked this cake the other day. I liked both - buttery and "very tasty". It came out more tanned, put a little more sugar, and raisins with prunes about 170 gr. Made the smallest one, 300 grams of flour. My hp is designed for 900 grams of finished bread. At the exit, I received a cake of 720 grams (without glaze, net weight). He climbed very well, above the bucket and even rested against the viewing window ... Fortunately, only the top of his head. The only thing, I paused before baking for half an hour, because the main time for getting up was not enough. Yes, and on baked goods, he is still lane and lane))) In general, it looks and tastes great. But as soon as I pulled him free, he (while still in the bucket) was blown away ... A little went down, the lid tilted. And the sides were hot. Probably next time I'll turn off the baked goods early.

Elena Bo
I'm hooked on your cake! Delightful!

PLEASE TELL ME WHAT THE MAXIMUM AMOUNT OF SUGAR CAN BE ADDED? FOR ME HE IS NOT SWEET AT ALL. AND EVERYTHING IS HERE. I NEED A LOT SWEETER!

[]

It will burn much sweeter. And so at your discretion ... For me it is sweet.

[Khivrya]

Khivrya, you make this cake more icing, and it will be sweeter. And I wouldn't change anything in the recipe. For example, my crust is right on the edge, a little more, and it will be burnt.

well ... did it again. And it got up very, very, straight knocking on the window, and soft, and fragrant. All is well, but to taste (you at least kill me) this is far from cake! It's just a sweet roll! sweet openwork bread - whatever you like, but not cake! well, not that taste, not that! But thanks anyway! In the piggy bank is already running!

I don’t know what Easter cake is in your understanding, but this one is real.
There are many recipes on the forum, look for your

I also like this recipe most of all and for my taste it is the most cakey)))
Elena, thank you!

I will bake this cake again this year for Easter, we liked it so much that I don't even want to look for other recipes

In the days of the Soviet Union, before Easter, a Spring cupcake was sold, which was called a cake. So it was that "cake", sweet to the point of cloying, that had nothing to do with a real cake. If you are looking for it, then you need to bake a cake.

[bread]

We are all trying to find the Easter cake that we ate as a child. My grandmother baked something very similar to this one, so I don't need anything better than him.
If I understand the tradition correctly, Easter cake is exactly a festive one. bread, not a cupcake, and it doesn't have to be very sweet at all.But everyone has their own idea of ​​this, associated with local or family traditions.

So I did not pass by this cake. My children, spoiled with baked goods, cracked for half a day and ordered more. Now I put it on for the second time, only added sugar, in the hope that it will remain for crackers.
Thanks for the recipe, delicious

Elena, yesterday I trained to bake Easter cake. Thanks for the recipe, very tasty. The whole family liked it. The only thing is, I didn't put the butter in pieces, but melted (I didn't keep track of it), but I think it doesn't affect the taste? I even managed to pull out a part of the dough and bake in the oven in a mold from Nordik Ware

Sails, delicious cakes

Temka has risen Also, what if I start training?

And I started. Yesterday, literally at night, I threw a bookmark into the bread maker for the smallest count. Grew up with me !!!! Already under the roof, then, already when I took it out and cooled down a little (and therefore fell a little) - 21 cm in height! Fluffy weightless, how good it is !!!!

And I have never been so tall. From a full portion, a bucket is obtained just above. Always. And when I composed it and still wonder why it grows so much?

I have been baking this recipe all the time: rolls, rolls, cakes, for many years.
If the cake is baked according to the complete recipe, it props up the lid of the bread machine, the beauty of the roof spoils. If you just eat, such a flaw is not important. And if take away, I reduce the proportions.

I also really like this recipe for its simplicity of execution and the result.

[Ikra]

Ikra, Ir, and from what flour-yeast-eggs did you bake?

[Vei]

Vei, Elena Bo, "sinning" on yeast - Dr. Etker. I bought it at Pyaterochka. Everything rises very well! Flour is the cheapest, which is sold by weight in AUCHAN. Eggs are cheap too. In general, an oven was started to add half a cup of saffron water (left over from pilaf). She poured 10% cream into it. Peasant oil, the cheapest Ashanov oil. In short, it was conceived for purely home use - at the end of the week we eat up and bake the leftovers. Also for the first time such miracles, usually the lid is slightly visible from the bucket, or even does not reach

Such a recipe is successful, you can always bake TTT even without training. Every year I try different Easter cakes, but this one is always in the lead. Usually, for Easter itself, I make the batch in HP, and bake it in tins in the oven. And on the following days I do the whole process together with baking in KhP. Easter cakes are swept away for one or two
And he rises very well. In HP, I make the smallest portion, it rises almost to the lid. The full rate would fly to the ceiling. My saf-moment yeast is dry. But I do it without raisins and without any additives at all, maybe that's why the cake is so high
I have already thanked the author, but I say thank you in my mind every year when I bake

I say thank you in my mind every year when I bake

You can and not mentally: under the avatar everyone has the third line "Thank you." Click on it and a window appears for words of gratitude. Write to it.

[Albina]

Albina, of course, I pressed this magic button two years ago And now mentally, many times it is not allowed to thank

Flour is the cheapest, which is sold by weight in AUCHAN.

Well, this is good flour, Lipetsk "limak" from 10 kg bags, the same one they have, packaged under the trademark "every day".

And now mentally, thanks many times is not allowed

You are wrong. Further in the text, there are many answers from the author of the recipe, with the button of which you can thank more than once for the same recipe. It turns out only in this message if you have already thanked, then it is not possible to thank again in this message

Good evening. I want to bake this Easter cake this year for Easter. Please tell me how to make kneads and settle the dough in a bread maker and I will bake it in the oven.

I have been baking this recipe for several years now. Success is always guaranteed. Thanks Lenochka Bo!

I have HP "Panasonic".I knead on the "dietary dough with raisins" mode. This mode is longer than kneading yeast dough, the proofing is longer.
Match your stove with a similar convenient mode.

Please tell me how to make kneads and settle the dough in a bread maker and I will bake it in the oven.

This is not the first year I have baked it. I just knead in HP on the dough mode, which lasts 1 hour 40 minutes. in my HP. During this time, kneading and kneading takes place. Then I just take it out and lay it out where I need it. Then I wait for the rise in molds or in the multitude and turn on the baking. Wonderful recipe

I just knead in HP on the dough mode, which lasts 1 hour 40 minutes. in my HP. During this time, kneading and kneading takes place.

In my HP on the dough mode 1 hour 30 minutes. there is a kneading - 30 minutes, a rise - 1 hour, there is no workout, therefore, she asked how best and how many workouts should be in the process?

Irina1607, your original question is now clear.
Based on your conditions, I suggest that you do not take out the dough after lifting, but let it stand in a warm oven to rise as much as possible. Then lower it with your hands and let it rise again.
Remember that the dough is sticky and very tender. Therefore, we grease our hands with rast oil.
After the second kneading, you can lay out the dough in the tins. Now the third proofing is already in the tins.
Happy baking!

If I need to knead the dough in the bread maker after the end of the "Dough" program, I just turn on any program for just a minute. As soon as the spatula does its job, roll the dough back into a bun, turn off the oven and shake out the dough onto a greased or floured surface for further manipulations. And hands do not get dirty, and the bucket is without dough residues.
In Irina's situation, I would do just that - I would spin the dough after the end of the program, turn off the stove, and let it rise again - the stove will be warm, everything should work out. Then spin it again with a spatula, and over the molds.

Just tomorrow I want to bake a test cake according to this recipe in Panasonic) It's very good that I found it

Baked Easter cake yesterday - it turned out wonderful, amazing taste Pekla in Panasonic for 340 g of flour
I will definitely bake it for Easter, for the weekend I'll try it in tins in the oven.
Thanks a lot to the author for the recipe

[Yulia]

Yulia, wow, what a fluffy! And how did it rise?
After such pictures, I was also tempted to try

[Marusya]

Marusya, thank you, I didn't expect it myself, maybe the dough was not liquid at all, and the bun was gathered, and missed the moment when milk could be added, but everything worked out and the taste is wonderful)
Be sure to bake it!

Girls, at what temperature in the oven to bake it?

[julia_bb]

julia_bb, Yul, I would start with 180C, and then maybe lower it to 160C, if it starts to burn.

Girls, and at what temperature in the oven to bake it?

I baked on the Convection mode in the Nordic Lily. First, 160 degrees. to a crust, then reduced to 150. And by the way ... The first time I baked in the oven, the second time - in a bread machine. I liked the cake in the oven better.

Are you confusing me 160 or 180?
I will bake in disposable molds ... I will give 180 degrees without convection, let's see what happens

Are you confusing me 160 or 180?

Without convection, 180 will be fine. On convection, the temperature is set at 20 degrees less.

Thank you very much for the recnpt! I baked today for a test, making kneading in a bread maker, and baking in the oven!
I read all the pages, but did not find any specific data, PLEASE PROMPT! How much can you increase the amount of sugar in a recipe without compromising the height and structure of the cake?
I want to bake this recipe for a holiday, but there is not enough sugar for our family with a sweet tooth!

Please tell a newbie, and use the usual teaspoon for measurement or that measuring spoon that comes with the HP

Ermolashka, a double-sided spoon from a bread machine is used.

taneskaa, if you bake in the oven, you can add as much sugar as you like.

Thank you! I will try further.

I made cakes absolutely legally, since the Armenian Easter is already tomorrow. I liked the cake very much. Soft, fluffy. I think you can put more sugar.