Butter cake

Good day! Owners of Panasonic, please tell me on which program you are baking this Easter cake - "basic with raisins" or dietary with raisins "after all, the time difference is significant ...

[Cielito lindo]

Cielito lindo, Elena, so the author has just Panasonic and all the recommendations are written in the recipe

Panasonic software - Main with raisins, size M, light crust.
If your bread maker has a program Sweet breadthen bake on it

The Sweet Bread program is not available on all Panasonic models. My European Panasonic has this program called "Brioche".

You can also bake on the "Diet with raisins", the cake may turn out a little different, but many people like it. Last year, many Easter cakes were baked at Dietichesky. I don't remember exactly about this cake, but you can clarify in the subject of Panasonic.

Thank you for your answer, Natalia! I baked on a dietary recipe from a book to Panasonic, it turned out delicious, but too "tanned", although for the dough itself, this program is perfect in my opinion! Therefore, I would like to bake this recipe on it (especially those who knead this dough in cotton, and bake in the oven also write that they used it), but I'm afraid that the cake would not turn out burnt. Therefore, I am interested in the opinion of those who have already baked the recipe for this program.

[Cielito lindo]

Cielito lindo, Elena, according to this recipe, it still turns out remarkably in a multicooker. I somehow baked cakes all in a cartoon (my oven was a freak)

I'm afraid the cake will not turn out burnt.

I do not know if the size and color of the crust is set on the Diet mode. On the main one, we set the size M (small) and the color of the crust is light. This is precisely so that the cake does not turn black on the outside.

I do not know if the size and color of the crust is set on the Diet mode.

Elena, and you yourself have not tried to bake it on "dietary with raisins", after all, you also have. p. Panasonic? And in general, in your opinion, is it expedient for this test to increase the rise time of the test, which this mode offers in comparison with the "basic" one?

I didn't bake on Diet. I looked, there you can't choose the color of the crust, it's not very good. There is enough time to get up and on the main one. For girls, cake rests on the lid

The rising time of any dough can be adjusted with the amount of yeast to fit within the program. The girls baked Easter cakes on Dietichesky precisely because of the taste, and not because of the “time / time” to rise.
To prevent the cake from burning, you can always interrupt the program 5-10 minutes earlier

Girls, thanks for the answers! Yesterday I baked on the main program for 340 grams of flour. the cake turned out to be delicious, tender. The only thing when cut was a slight yeast smell. I put 9 grams. fresh, pressed. Apparently a lot, next time I'll put less. And so the recipe is wonderful, thanks!

I will bake again in a round collapsible form, putting the bucket in place. But last time I noticed already on the last kulich that on the sides the crust remained a little on the walls. Yo-mayo non-stick coating.
Which is better: grease the walls with sunflower oil or lay out with paper?



And another question. I add candied fruit raisins. How many in total can you put them in order not to harm the dough? "A lot" is too vague. And I don't have a dispenser just to fill it up to capacity.

Thanks for the recipe!
Last year I did three things on it at once, everyone liked it very much and I will be doing this too !!!

1 bag of vanilla sugar - how many grams? I have both small and large - 8 g.

A small bag of vanilla sugar is enough for 500 grams of flour.(a bag the size of dry yeast Saf moment 11-literate)

Tell me how long it will take to transfer the dough from cotton to the molds (I want to knead in cotton and bake in the oven). X / n like the author, thank you in advance.

[Bessey]

Bessey, given that we have HP Panasonic, we put the dough on the Dough mode.
This will be kneading, proofing, kneading and one more proofing. After that, HP will beep and shut down.
Now, with our hands greased with rast oil, we form balls from the dough, giving a special smoothness to the top, and put them in the molds. The dough should only take up 1/3 of the mold's volume.
Now proofing in tins and baking in the oven.

Happy baking!

And another question. I add candied fruit raisins. How many in total can you put them in order not to harm the dough? "A lot" is too vague. And I don't have a dispenser just to fill it up to the eyeballs.

Dispenser volume = 250 ml. This is what you should be guided by.

Dispenser volume = 250 ml.

I saw it. The question is in the correct translation of the volume into grams.
When you next fill the dispenser, unload, weigh and add to the recipe, please. It will be easier for owners of stoves without a dispenser.
And it says a lot. Is this all to the eyeballs, 9/10? And how does it change with decreasing flour weight? A little less or the same? Doesn't affect the rise of the dough?

I baked them again, how delicious! 6 small and 1 large are obtained from this portion. Knead and melt in a bread maker. Little baked in the airfryer, could not resist and ate one. Airy, porous, fibrous. Wonderful Easter cake. I took 200 grams of raisins, 7 pieces of dried apricots, counted the yeast into pressed, put 25 grams. Big baked in a pressure cooker. I just pulled it out, put it in the airfryer to blush the crust. I added half an apple, cut it into small cubes and put it right away, in the first batch, it almost dissolved in the dough.
Thank you so much for the recipe.

[Bessey]

Bessey, given that we have HP Panasonic, we put the dough on the Dough mode.
This will be kneading, proofing, kneading and one more proofing. After that, HP will beep and shut down.
Now, with our hands greased with rast oil, we form balls from the dough, giving a special smoothness to the top, and put them in the molds. The dough should take up only 1/3 of the mold's volume.
Now proofing in tins and baking in the oven.

Happy baking!

Thank you very much for the valuable information, tell me at what temperature to bake?

I bake at 180 degrees. I put a bowl of hot water down the oven. I didn’t time out, I focus on the appearance and check it with a wooden skewer. For the last three years I have been baking in paper tins, so they do not stale or wrinkle longer, but are delicate to the touch.

Thanks, I have paper ones too. We will try.

Elena Bo. Thanks for the recipe, I give your recipe to everyone I know. Do you bake in the oven at 180 degrees without convection?

Do you bake in the oven at 180 degrees without convection?

I have a gas stove, no convection.

Good day! And I forgot to put the M size, the color of the crust was XL, medium .. So carefully measured everything this time and now I sit in sadness! Will be burnt, huh? added more sugar

Vera Mo, try to get it a little earlier. 10 minutes before the end of baking, check for readiness with a splinter. If the stick is dry, take out the cake. Shake gently so as not to wrinkle.

Thank you! I'll try! And I always thought that you shouldn't open at all during baking!

At the end of baking, you can. No need to open at the beginning and in the middle.

[Elena Bo]

Elena Bo, Elena, Good afternoon, today I baked a cake according to your recipe, everything is clear as in the recipe, the Panasonic bread machine, the roof cracked and was not baked at all, I don’t know what to do with him ..... I’m completely at a loss

And I didn't manage to turn it off 10 minutes before the end! the sides are dark, of course, but imperceptible with the glaze.The taste is super! I threw 1.5 times more sugar, it seems to me that it tastes better! Thanks for the recipe, I have already given out to everyone))) I could not insert the photo, but it's a pity

[Heartfeil_Glance]

Heartfeil_Glance, CatherineIt's a pity of course, but I notice that lately it has been very bad flour. I started adding a teaspoon of panifarin to be on the safe side. Bake in the oven and knead in a bread maker.



Vera Mo, must be repeated, but without errors))

So I also got on an unsuccessful batch of flour, although this flour is ours and I loved it very much so far.
And if the yeast can be checked before kneading, then with flour, alas😢

[Heartfeil_Glance]

Heartfeil_Glance, I didn't bake it somehow, when I put a lot of raisins ... I think so .. I now put 50-60 grams, I'm more afraid!

And here are my Easter cakes. This time she baked in the oven, and kneaded in a bread maker.

[lyudmia]

lyudmia, Lyudochka, what wonderful Easter cakes! And soooo much!

I have only three out of 500 grams of flour (one in the refrigerator + this whole one + the remaining piece from the third). I have been baking cakes according to this recipe for the third year already. This time there was only 70 grams of sugar, but I soaked the raisins in the confectionery brandy. There were so many candied fruits and raisins that I barely closed the lid. I also kneaded in KhP, and then proofed under a light bulb in the oven for about 45 minutes and baked goods, too, in the oven at 180 degrees for about 30 minutes. For the first time, I put a dish with water in the oven.
It's just indecently delicious.
All night my Easter cakes stood in the refrigerator, because the gelatinous glaze did not sensibly want to freeze.
Delicious!

[Rituslya]

Rituslya, Thank you. There are not very many of them. Only 6 things and they are small. It just happened in the photo. I've also been baking this recipe for several years now. Thanks to the hostess who shared with us

I also want to thank Lena
When then, my great-grandmothers baked pasci for the whole large family, the dough they got was such that even my father (a wonderful pastry chef) was in a state of shock, how magical, rich, fatty and at the same time light, it seemed to exfoliate and it strove upward, there were air pores, it was impossible to convey what. I was little, stupid, I did not learn from them and for many years already in search of "my" recipe, my mother remembers that "great-grandmother" dough and only Lenochkin Butter Kulich, she likes it. Thank you!
Christ is Risen!

And if the yeast can be checked before kneading, then with flour, alas

Why then? Bake the smallest cake in a couple of weeks. Eat without glaze. ) I forgot about this rule this year and baked at my own peril and risk - lucky. )
I also put a couple of tablespoons more sugar. And raisins with candied fruits (soaked in cognac) ~ 150g (this is for an average cake, where there is 340g of flour.
For myself, I realized that you can't rely on the entire HP program - you need to monitor and adjust.
I put it on "Pastry", 10 minutes after the first kneading, I shift the dough into a round shape, put it on "Proofing and baking" and track the rise of the dough, prolonging the proofing, if necessary. And when the dough is a couple of centimeters from the edge, I turn on the baking (I have "Biscuit") for 55 minutes. But! I cover the mold from the inside with edible paper, and it rises another 5 centimeters above the edge of the mold - otherwise the dough will run away. And so it rises under the lid, and you get a tall, beautiful Easter cake. )

Small ovens in the airfryer

How did you manage it? I tried it once - the top is ruddy, and the walls are white. (

How did you manage it? I tried once - the top is rosy, and the walls are white. (

I also did it in AG like that

How did you manage it? I tried once - the top is rosy, and the walls are white. (

Baked in paper forms. I always bake in them. Then I shoved the big one into the airfryer with an expansion ring.

[Elena Bo]

Elena Bo, checked flour, excellent bread from it only in a bread maker I get it, I sin on the amount of raisins, I also added ground nuts, probably this in combination with raisins is to blame, I'm more used to the oven, really)

Girls, this time I did it a little dry.I poured flour chtol ??? Who does the kneading in the bakery, tell me, should it be a little liquid under the bun?

[lyudmia]

lyudmia, Ludmila, I knead in HP, and bake here and under the bun is not liquid at all. Only I make a dough with 300 grams of flour. This time I baked in KhP, and baked babies from the second batch of dough in the oven in silicone molds for muffins and cupcakes.

[Mila56]

Mila56, this time I used a different flour, so I'm wondering why it's a little dry. Last year it turned out differently.

[lyudmia]

lyudmia, Ludmila, yes, a lot depends on flour ...

This time I took "Snow White" flour. I use Sokolnicheskaya all the time, but here I decided to take it more expensive. Oh! I don’t know what the result is connected with, but the cake turned out to be indecently tasty. And she poured and added, as they say, by eye. The dough is quite tight to the touch.

[Elena Bo]

Elena BoThank you very much for the recipe! All according to the recipe, without the addition of an apple. Flour "Makfa". Baked in the oven. It turned out to be an excellent cake, or rather two. Beautiful and delicious!

[Elena Bo]

Elena Bo, Elena, thanks for the recipe! Hell in HP. Very simple and quite tasty, hands free, and the cake is ready. Next time I will make the dough in HP, and bake it in the oven. A great option for a good cake without problems.

Chamomile, good afternoon. Tell us in more detail how you made your Easter cakes. I just bought a Panasonic 2512 bread maker, especially before Easter for baking cakes so as not to knead by hand. As a result, I suffered something. When I mixed the dough in the bread maker, it turned out to be watery. Kolobok was not even close there. And I wanted to bake in the oven so that there would be several cakes))), and not one. How could I put the dough in the molds? ... Then I added 2 more spoons of flour and put it on the reserve, on the program No. 23 "Pelmeni". The dough thickened, I put it in the forms. But here came the cakes clogged with flour, very tight. Then I did the second batch again, also according to Elena Bo's recipe "Delicious Easter cake" and the story is the same. For some reason, I got a batter. And the result is cakes stuffed with flour again. Something goes wrong with me. I observe all proportions strictly to the gram. Please help. I will continue to train. Thank you in advance for your response.

When I mixed the dough in the bread maker, it turned out to be watery.

What program did you knead on? On the programs "Basic with raisins" or "Diet with raisins (No. 14 and No. 16 in x / p 2501, but it seems identical with yours), the dough in the bread maker should not only knead, but also GO !!! When kneaded, it is really liquid But after it comes (to the end of the program), that's just the thing! Put the dough that comes up in the molds and on the razor, then bake in the oven.

[Irina_B]

Irina_BYou better ask the hostess for the recipe. She is a very experienced cook. I immediately put in all the products and controlled the bun. The dough is not like bread, but softer, the bun was with a comma, a little clinging to the walls. But not liquid, just soft. And I achieved this shape for the first 5-7 minutes, then the bread maker did everything. Once I made cakes on the program with sweet bread and interrupted the program before baking. The second time I made yeast dough on the program. The dough in the bucket was well suited to the end of the program, laid out in paper forms, count one more crush. Plated in molds and baked in a pressure cooker and an airfryer.