Butter cake

Fresh pictures.

Oh, how delicious! I have never made buns from this dough.

[Taia]

Taia, and in the context of the photo? So tempting

[Taia]

Taia, and in the context of the photo? So tempting

Even did not guess to take a picture of the section Today Radonitsa, they all went there.
Airy, layered crumb turns out. Cool!

Oh, how delicious! I have never made buns from this dough.

Exactly three years ago, I posted here pictures of buns from this dough, and you promised to make them too.
They have been waiting for the promised one for three years.

: girl_red: Oops. Need to do.

[Taia]

Taia, cool buns, I will also take note of

I baked it many times: everything was strictly according to the recipe up to a gram - it never worked !!!

[Anna]

Anna, it doesn't happen.
Somewhere and something you are doing wrong.

I baked it many times: everything was strictly according to the recipe down to a gram - it never worked !!!

Why bake many timesif it doesn't work?

In general, I found your messages. Where is the truth?
What do you personally mean by Easter cake, I don’t know, perhaps the Spring cake, which was previously sold under the name Easter cake.

Oil - great!

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!

that's what I say: there is no cake taste. Simple sweet bread!

It seems to me that if you are not satisfied with the taste, then we suck it does not mean that the cake did not work out. You have the wrong concept of Easter cake. Bake curd. It is heavier and more moist. And you can put a lot of sugar if you bake in the oven.

Elena Bo, Lena, baked repeatedly in cotton, today I tried it in a lily, in the oven, thanks again for the recipe!
Unfortunately, the photo from the phone is not very high quality

[Irina]

Irina, what a handsome . Probably tastier than it turned out in a bread maker?

[Natalishka]

Natalishka, Natasha, thank you! Haven't tried it yet, hot. I hope it shouldn't be worse

Well, as you try, then sign off. I really like Elena's recipes. I also want to try in the oven.

[Natalia]

Natalia, and in x / n it baked? There he is very tasty

[Irina]

Irina, of course baked: girl-yes: I think the taste will be slightly different in the oven. Well, I wonder

Something I so wanted Easter cake, so I decided to look for a recipe on the site. Stopped at yours. It turned out sooooo tasty, airy, and the smell is mmmmm !!! I have been baking for the third day in a row. Only when it starts to cool down, for some reason it settles ... Thanks for the recipe. P. S. I don’t understand how to insert a photo

Hello everyone! I want to try to bake a cake according to this recipe, but the yeast and me are only pressed, fresh. Tell me how many of them are needed for a full and medium bookmark?

Hello everyone! I want to try to bake Easter cake according to this recipe, but yeast and me are only pressed, fresh. Tell me how many of them are needed for a full and medium bookmark?

Tanya, hello! Glad to see my countrywoman! The dry quantity must be multiplied by 3.

Thank you! got deeper into the discussion and found information)) I'm looking forward to the evening to do this baking. very much all the photos of the girls here are delicious))) unsubscribe about the result)))

Well, I barely waited for my handsome man to be taken out of HP !!!! I was worried, as in an exam :-) The recipe did not disappoint - the cake, like a picture, rose slightly above the bucket (I baked according to the average recipe, only sugar was 100 grams instead of 60). This is my first Easter cake, I didn't expect it. Tomorrow we will shoot a sample.Lenochka Bo, many thanks for the recipe !!!!

Lenochka Bo, many thanks for the recipe !!!!

It is very simple to do this: under the message or at the beginning of the recipe, the hostess (and each of us) has a "Thank you". Click on it and scatter in praises.

Well, just a huge thank you for this divine cake, when I opened the lid of the HP, I just stood in shock for a while, I still couldn't do it, well, just gorgeous, and tastes incomparable, on the second day it's even better, here are my photos, the cut is really not quite cooled down Easter cake, well, here as I did not stand guard, driving away my husband, with the words "You can't cut him hot !!!" all the same, he walked around me and washed away the crust, well, and then I did not torture myself and also joined and we stopped only the next day when it ended

[Elena Bo]

Elena Bo
I want to bake a cake, according to your recipe, in a bread machine.
There is the "Bread" program, this is probably the "Sweet bread".

Question
Recalculation of Easter cake for bread makers of smaller capacity (up to 900 gr of finished bread):
3 yolks = about 45 gr
What is the point of replacing an egg with 3 yolks? It is necessary?
By the way:
- Yolk weight C1 ~ 18g... 3 yolks - replaces one C1 egg. 18x3 = 54 g.
The numbers are correct! I checked it myself by weighing!

Soory, if asked, only read the first page.

[Iskatel,]

3 yolks = about 45 gr
What is the point of replacing an egg with 3 yolks? It is necessary?

Iskatel,

Not required, but desirable. Yolks are fats. The cake will be softer on them than on whole eggs, it will be better stored.

Tumanchik, Irk, for ten minutes I was dependent on "our" dialogue. Only then did I see the numbers "25".

[Recalculation of Easter cake for bread makers of smaller capacity (up to 900 g of ready-made bread)]

On prescription:
Recalculation of Easter cake for bread makers of smaller capacity (up to 900 g of ready-made bread)



1 egg (for the first time), next time I will replace it with 3 yolks.
Turmeric is not indicated in the abbreviated recipe, but it is needed for color.
Program - Pastry (Sweet bread).



Thanks for the recipe. Fast, practical!

[Elena Bo]

I also want to finally share my impressions. I read the thread for a long time, listening to all the notes. As a result, I tried it on "sweet pastries" and "fast". I noticed some subtleties: on "sweet pastries" the cake turned out to be super tender, and as I did not move it from one side to the other, it still sagged a little in width. She put a light crust, baked according to the calculation to an average weight of 900 g (340 g of flour). This photo is 1,2,3
But on "quick baking" he turned out like a soldier, not a gram of an ass, not deformed, only the crust turned out to be a little rougher and fried. This is photo 4.
About taste - this is generally not even subject to discussion! In both cases - this is something !!! My family just love it! If you also consider that this is my first baking in my life! I’m ashamed to admit it, but it’s true. It all started with the purchase of a bread machine.

Added on Monday 11 Apr 2016 09:55 AM

Elena Bo, I want to express my gratitude!
I pressed the "thank" button.
Next in line is your "cake is very tasty"

Marinka, thanks for the report. The cake is handsome! I did not bake it on the fast mode, but if you took a chance and will suddenly bake it again, then replace 50 grams of flour with semolina. It will absorb excess moisture and the taste will be even better.
Kulich "Very tasty" will be simpler.

Girls, tell me if you do it in paper forms for 500 gr. dough, what is the weight of the finished baked cake? They ask me to order, but I don't even know how much weight is obtained in order to agree with a person in price

Irina1607, I think no one will tell. Who is weighing them? Bake one per sample and weigh.

[Elena Bo]

Elena Bo, I came to express my gratitude again for the cake recipe
today I did a trial version, so to speak, a rehearsal before Easter
took a version of the recipe up to 900 grams, since the trial version instead of yolks put a whole egg and instead of raisins poppy, but even with these liberties, it turned out to be an amazing cake weighing 610 grams, lush, fragrant and sooo juicy


the cut is really bad, took a small knife

[1220gr.]

Finished cake weight 1220gr.

The weight is just indicated for a given amount of ingredients.
You can just turn them down to get less in the output.

Irina1607,

Recalculation of Easter cake for bread makers of smaller capacity (up to 900 g of ready-made bread)

I think you can take 4/5 from this

and I'm here with my stupid questions)))
I will bake cakes for the second time in my life)))
I want to make the dough in x \ n, and bake in the oven
please tell me which test mode to choose?
and how much to fill out the form with the test? 1/2, 1/3, 2/3?
thank you kind people))))

I knead and let go on the Main program in the Dough mode. I fill the forms with 1/2 dough.

Hello, please tell me, is it possible in the recipe from Elena Bo, butter cake to play with sugar, I want it sweet, thanks in advance

[bright]

Those who added sugar will answer about sugar, I do it according to the recipe - that's enough for me. I just want to warn you that even with this amount of sugar, the cake "tans" very well. Don't forget to put on bright crust anyway, it's important!

An interesting recipe, I think to try. 62 pages not to master - tell me, please, what kind of bun should be there?
I also like it sweeter (it's a cake, not a bun), but I read that if you put more than 5 tbsp. l. per 1 kg of product, the dough preparation process will become uncontrollable. Is it so? How can you fight?

Thank you so much

Added Sunday, April 24, 2016 4:32 pm

I will probably risk putting one spoonful more sugar

Added Sunday, April 24, 2016 4:34 PM

After all, sugar is diluted in Ukraine, I don't know how in Russia, but we definitely have

I usually add, it turns out well. The crust really needs to be set light.

Inga please tell me how many spoons of sugar you put

[cmax 1971]

cmax 1971, do not be afraid and add 2 spoons
I've been baking this cake for 4 years already, I always pour more sugar, mine love it sweeter,
but, I bake Butter in the oven, I like Easter cakes more.

I found my post last year:

Galinka77, now I have a 1 kg Butter dough, I poured 230 g of sugar, I always increase sugar, for 4 years of baking this cake,
I have already taken out my sugar.

Sergei, I can't tell you exactly, I don't remember, but definitely more than a recipe. Unfortunately, I didn't write it down. And the sweetest teeth also sprinkle the cut piece with powdered sugar)) I think I added 2-3 tablespoons.

Understood thanks

[AVK]

AVK, cmax 1971, if it's not too late, I will give you last year's notes from a notebook (from year to year it is forgotten):
- in a recipe calculated for 340 g of flour, you can add 2 tablespoons of sugar;
- important: there will be no kolobok! The dough is very sticky.

Happy baking!

[Tatyana]

Tatyana, thanks, it's not too late.
And how much does it take? I'm generally worried about the process of raising the dough in HP. The plan of action seems logical when the dough has not risen by the time the baking starts: turn off the oven and turn it on in the "Baking" mode when the dough rises. But will it rise in a cold bucket? There will be no heating.
And such a question: I have recently baked bread, the dough has risen under the viewing window. But when baking began, the top fell off and wrinkled. If in this case you turn off the oven, can you wait until the shape is restored, or is it too late?

And this question:

I bake in HP Panasonic, so I'm sorry, I can't tell you about the modes of your HP. It is probably best to ask these questions in a specialized topic.

The plan of action seems logical when the dough has not risen by the time the baking starts: turn off the oven and turn it on in the "Baking" mode when the dough rises. But will it rise in a cold bucket? There will be no heating.

For me, this is just NOT logical. By the time of baking, the dough should rise as much as possible!
Moreover, we are talking about a kulich. Before direct baking, when the cake has grown, it is generally not recommended to touch the mold with it, because you can shake off the dough (as they say in old books).

Yes, there was also the question "how much does the dough rise for?"
The beauty of the Butter Kulich recipe is that we put everything in HP and no longer have any worries.
The mode recommended by the author Elena Bo for sweet bread, i.e. with the longest proofing. And how much time it is depends on how your HP is programmed. If we did it by hand, we would be guided not by time, but by the type of test. It should grow at least 2 times. This is influenced by both the quality of the yeast and the temperature.

Happy baking!

will it rise in a cold bucket? There will be no heating.

It will rise perfectly. Because your bucket will not be cold, but warm, because the dough has just passed the process of standing. Turn off before baking and let the dough stand as long as needed. Just don't stop by very often. If the bread maker is closed, the heat will be retained, like in a thermos. Literally that week I did it - before baking, it was as if someone pushed my arm: looked in, and I see that it hadn't risen much. Turned off, set myself a timer for another half hour. Perfectly climbed under the roof, set the baking time and baked great bread.
I experimented with yeast - I have very strong ones, I tried how much you can reduce to bake on quick baking.

[Ikra]

Ikra, I do exactly the same if suddenly the dough does not rise properly. I thought that everyone does it, but it turns out that they don't.