Butter cake

Can you please tell me if I am going to bake cakes in the oven, do the dough in the main mode? This is my first experience, so I would like to know the order. I'm going to make the dough from this recipe in a bread maker, then put it into molds, stand for 20-30 minutes and put it in the oven, right?

Now I looked at the answer to the question, but when is it still possible to bake Easter cake during Holy Week. It turns out that on any day, only on Saturday, you need to have time to consecrate. It turns out that you have to bake before Saturday.

Oh ... Well, until Saturday, we'll definitely manage.

I baked it yesterday, but haven't glazed it yet. The apple was added.

[Albina]

If I'm going to bake cakes in the oven, do the dough on the main mode?

I baked in my HP Scarlet on the "main" mode, but I baked the batch and baked goods in the same place. There is a mode "homemade dough" in my oven and this mode is just for kneading and proving yeast dough, and it lasts 1 hour and 30 minutes. At the end of kneading, the dough can be removed and baked in any shape in the oven. But do not confuse this mode, that is, "homemade dough" and another mode of kneading "yeast-free dough", which lasts only 15 minutes. For yeast dough, this time is short. You can, of course, in the "main" mode, but then you have to watch the end time of the last proofing (raising) (you can see in the instructions when this time ends) and remove the dough, otherwise it will start baking. And if you watch over this time, you can get on with other things, because we usually do more than one thing at the same time. In your case, I would use the "homemade dough" mode. Of course I don't know what kind of stove you have and what modes it has. But I think the principle of choosing a program is clear




Albina, well done, managed to bake on Thursday. The Easter cakes are good and appetizing.

[Ludmila]

Ludmila, 🔗 I really like this recipe: not a problem one.

I really like this recipe: not a problem one.

That's for sure

Lyudmila, thanks for the answer! I have a Panasonic, there is a mode for making a dough for 2 hours, it turns out completely ready, already with several proofings. It's just that I once used this mode to make the dough for pies "like fluff" and they didn't work out, the dough seemed to sour, and before that I always made the "pizza" program. Now I'm afraid to do something wrong with Easter cakes

the dough is sour

This can also happen due to excess yeast, for example, if the dough is kneaded with sour milk.

I read recently that our ancestors had a habit to prepare the dough on Thursday, stand the night, and bake all Friday.

well so where do they get dry instant then
girls all this mundane ... I don't think that's what matters in the week before Easter

girls all this mundane ... I don't think that's what matters in the week before Easter

Now I looked at the answer to the question, but when is it still possible to bake Easter cake during Holy Week. It turns out that on any day, only on Saturday, you need to have time to consecrate. It turns out that you have to bake before Saturday.

girls all this mundane ... I don't think that's what matters in the week before Easter

Girls, I agree!

[Recipe:]

Yesterday I baked it according to the recipe. HP Bork x800. Volume for 1250 gr. There is a Sweet mode and the ability to adjust any stage of mixing, I will write what happened to me.

Recipe:
Pressed yeast 18 grams
Flour 525 grams (immediately increased due to saffron)
Sugar 110 grams (increased)
Vanilla sugar 1 sachet
Salt 3 grams
Butter 72 grams (softened, not melted)
Egg + yolk 70 grams
Milk 250 grams
Saffron 8 grams liquid
Raisins 135 grams

Program:
1. Slow kneading for 5 minutes (stirring)
2. Quick kneading 20 minutes (basic)
3.1 proofing 40 min
4. Exchange 10 sec
5.2 proofing 25 min
6. Mix - turned on the pause, took it out of the bucket, showered it with my hands, removed the spatula. Nicely put in a bucket. (HERE I WOULD TAKE IT INTO THE FORM IF I BAKED IN THE OVEN!)
7.3 proofing 30 min
8. Baking for 1 hour 10 minutes at t = 123 * C

Proofing 34 * C
Kneading start:


The dough did not reach the brim, I reduced the last proofing before baking, because the dough grows during the baking process.

This is before baking:


The cake was going to meet the lid, but it didn't crawl 😊 And then he sat down a little





OUTPUT:
Loaf weight: 1150 grams
Total cost: 225.2 rubles
Kcal 100 gr: 295.1

Total cost: 225.2 rubles

Something you did a lot. I have about 70 rubles.
I never bother with flour, I take the one that is at a discount (except for Nekrasovskaya), oil is also not expensive Lacomo, well, the rest is the same. Four medium-sized cakes from one bookmark.

Something you did a lot.

Yes, mine is expensive, because the ingredients are expensive. Finnish flour with French and already only it "weighs" 70 rubles in the recipe.
Oil of 1000 lakes in the recipe 51 rubles
I take weighted raisins from the market - 56 rubles in the recipe ... well, plus small things ...

Armed with the advice of senior comrades and alternating between three modes, I baked the first cake. Precisely caught the rise and started baking. Has risen with a good dome above the form, but cracked a little. True, burnt on the sides. But I completely covered it with glaze. The main thing is real - round! And why didn't I figure it out earlier?
Now the second one is proofing. I'll bake it tomorrow. )

cracked in HP? Yeast shifted. Or even so: you could have made the dough more moist, and a little less yeast.
Burnt - the baking mode is strong. It must be pulled out before the end of the program. 94 degrees in the middle and immediately pull out

The dome cracked after about 15 minutes of baking.
Well, remembering that the cakes were often not baked, I set 65 minutes. From above, the crust was good ruddy, but the sides were not visible to turn off earlier. There is no thermometer, alas.
Now I'll put it on 55 minutes.

and immediately pull out

And I leave it in the stove after the signal for another 10 minutes - once I read that it is impossible right away.

The main thing is real - round! And why didn't I figure it out earlier?

Alexander, do not understand .. do you bake a round shape in HP? What is it like? in a different form?

[Evgeniya]

Evgeniya, bought a collapsible non-stick cake pan. 16 cm - diameter, 13 cm high.
After the second kneading in a bucket, I transfer the dough into a round shape, put it in the HP. Proofing with baking mode. I make sure not to start baking until the dough rises well. When there are three centimeters left to the edge of the form, I turn on the baking mode.



Yes, for this form, the middle version is well suited, where 340 grams of flour.

I'll show you tomorrow.



What delicious rolls!
You can eat your mind: soft, loose, weightless.

[Alexander]

I roll it into a round shape, put it in HP

Alexander, and take out the scapula? If you take it out, does the pin bother you?

Dear forum users! I specifically consulted on the issue of baking Easter cakes and coloring eggs. I was told that it is possible any day of the week. about Friday - given the stressful rhythm of life, it is possible on Friday with Prayer. everyone with the coming!

Alexander, and take out the scapula? If you take it out, does the pin bother you?

Why leave the spatula in the baked dough? )
I didn't understand about the pin. The spatula can be easily removed from it, and there is no pin in the round shape.

and there is no pin in the round shape.

Well, yes .. just put the form in the place where the paddle is put on, right? could you show a photo (round shape in HP)?

[Evgeniya]

Evgeniya, you just need to take out the bucket, put the dough in a round shape and put it instead of the bucket in the HP
pin in a bucket

This is how it looks.Click to enlarge. There is still a drop of water on the bucket after washing.

[Alexander]

Alexander, Thank you!!! Finally it came !!! And above, after all, they wrote-BUCKET REMOVE !!!! And I thought to take out the spatula))) litter for worry. Happy Easter!

[Alexander]

Alexander,
why something is impossible right away. You have to organize according to your own taste and situation
Sometimes Easter cakes are left to cool in buckets if they are very tender. So as not to break and wrinkle when removed from the bucket. In a very airy case, even in the molds, cool upside down so that they do not crease even in the molds.
And in other cases, if the cake is airy, but easily flies out of the bucket, it is cooled lying on its side on a feather bed.

When the stove does not bake, they leave it in the bucket to reach the residual heat.

That is, each case is provoked by a specific situation.

But if the stove is baking the cake, then there is no reason not to interrupt the program and quickly pull out the cake with stable walls from the bucket.

on the photo Kulich Butter and Kulich from the night "cold" dough from Maggie Glaser. All the best !!! We are delicious

[Elena Bo]

Elena Bo, Helen, thank you very much for the recipe! Yesterday I baked your butter cakes, made the dough in KhP, without apples and even without raisins, baked in the oven, tried to get out of the mold when baking, although it filled in less than 1/3. Of the three, yours are the fluffiest!
Christ is Risen! Happy Easter!

This year I baked your cakes. Very tasty, very simple. Soft, airy with rich taste. And very simple to execute. Kneading in a bread maker, in shapes and in a pressure cooker, a slow cooker for proofing and baking. Thank you very much for the recipe!



Baked on Thursday. Eat since morning. Delicious, soft, airy cake with rich taste.

[Elena Bo]

Elena Bo, Lena, my next annual gratitude for this recipe. The second year I bake on it for Easter. This year I baked in a bread maker on Friday (well, there was absolutely no time on Thursday) and on Saturday, after I came home from work at 9 pm, I baked another cake. I tried it this morning. Delicious as always, and what is important for me, it is not very high in calories due to the small amount of oil. Thanks for the recipe.
Happy Easter to everyone! I wish you all good health and good luck!

Christ is Risen!
Elena! Thanks for the recipe! Delicious Easter cake!
This year, until recently, I was not going to bake anything for Easter ... No time, no effort, no money ...
On Thursday evening, the desire to bake their own cake overpowered. I read about your oil and made up my mind!
My husband brought flour after work, there was enough sugar right next to it, 70 g of raisins (soaked in cognac), seasoning for baking kamis, two eggs ... Super! The gingerbread man is handsome, his son tried very hard, he helped the Bread Maker to mix the flour, then the raisins (he sipped his cognac))) was surprised).
They were baked in a mini oven. My Easter cakes stuck to the ceiling, but they were baked, they did not burn out. Wrinkled on cooling, it was too tender. They baked in a silicone marmitton mold and in aluminum Biol.
There were no beautiful photos - my small artist sees beauty in his own way.
Today they cut the blessed Easter cake - how tender, moist, perfumed it is! Super! And this with a minimum of products !!!
Thank you for the recipe!

Christ is Risen!
This year I baked in paper forms, and did not forget to put some water on the bottom of the oven. I controlled the baking by the temperature inside the cake. It turned out so soft and juicy. Since I baked in the oven and was not afraid that they would burn, I added sugar to 120g. to a large bookmark. I am very satisfied. Yesterday they lit up, today they tested it in the morning

Truly Risen!
Oh, I forgot to write. I, as always, baked with a very small amount of sugar 1-2 tbsp. l. for yeast, and stevia (sugar substitute for honey. indications). And butter, on the advice of Chuchelka, intervened later, towards the end of the batch. The Easter cakes came out amazing. In paper form, the first one was badly wrinkled. I didn't press it though, I just pulled it out of the pressure cooker. Then she took out the rest without breathing and tried not to touch, immediately put them on the table.Yes, and left to cool down a little before taking it out. Otherwise they crumpled a lot. So soft and fluffy.

Truly Risen!
Here are cakes according to this recipe for 500 g of flour, sugar 140 g, the rest according to the recipe.
Part in the oven baked, and a large cake in MV Philips

Christ is Risen! Here are my Easter cakes, Elena is baking for the second year, thanks again for the recipe! Delicious Easter cakes!

For the second year I have been baking cakes according to this recipe. I've tried many recipes before, but now I think the search is over
The recipe is simple and economical, and the result exceeds all expectations.

Oh, how many fans of this recipe. This year, by tradition, I also baked it.
I was not lucky this year, I was a little sick, but I could not help but bake cakes. KHP kneaded, and then I put them in paper forms and baked in the oven. So with a minimum of costs and efforts on my part, everything worked out. I made 2 bookmarks in HP according to this recipe, and one bookmark for curd cake (I also really like it). I completely forgot about the photo, it was not before that, I gave the cakes to my son, left one little one for myself.
Despite their not quite working condition, the cakes were a success, you can bake the recipe for all times and cheaply and in any condition.
I will still bake on parent's day, I will try to photograph.

And I am grateful! For several years now we have been carrying this cake to the Church for consecration!
Thank you, Elena!

[MaBa]

MaBa, Very beautiful Easter cake!

Yesterday I baked it in KhP for 500 g of flour, already eaten)

[julia_bb]

julia_bb, beauty!

Girls, nowhere is there a calculation for 400 g of flour?)
Tell me if someone baked it like that?

This year I tried to bake your Easter cake for Easter. It turned out easy and tasty. Only instead of raisins I used candied fruits.

Good day everyone!

With gratitude for the recipe for a delicious Easter cake for HP.
I baked according to this recipe 2 times: I made a bookmark of products for 500 g and 340 g of flour, I used fresh "Lux" yeast, respectively, 15 g and 11 g, pre-stirring in warm milk until dissolved. In both cases, about 1 tablespoon of flour was added (without a special top), there was no kolobok at the beginning of the kneading, but in the process of kneading a good "half-drop" - kolobok was formed, the walls of the bucket were clean. My kneading goes twice: the first batch, rest, kneading again. So after the second kneading, the dough is smooth, well kneaded.
She baked on the "Butter Bread" program, choosing the appropriate baking parameters. For 500 g of flour, the top of the cake supported the lid and slightly deformed, for 340 g of flour it did not rise above the bucket. The cake was baked well, let it cool a little right in the bucket, pulling it out of the HP, as I was afraid to crumple it, the cake was so tender and airy. Despite the fact that the recipe is unpaired, the dough does not get stale quickly and retains its structure.
I really liked the recipe for its simplicity and result, since it is not always possible to devote a lot of time to baking.
Before Ascension I bake cakes every week, I love them very much!

A small addition - when the cake was baked again - when laying products for 500 g of flour, I put 12 g of Lux yeast (on the advice of one of the girls from this topic).
The result is excellent, a huge cake with a dome, which did not crumple with the HP lid.
Although, when baking, the cake grew significantly in about 20-25 minutes from the beginning of baking, which caused some excitement at the beginning.

[Marina]

Marina, you've got a wonderful cake.

[Taya, thank you very much]

Taya, thank you very much for the praise and attention!

Kulich was a success, very tasty, thanks to the author - Elena BO!