Elena Bo
Quote: Anatoly57

How long does it take to rise the butter cake, otherwise I worry,

I always do it automatically. It rises not high, less than half (I bake from 500 grams of flour). The rest of the rise occurs during baking. Height is always up to the edge of the bucket, never against the roof.
When the flour is bad (it has been lying for a long time and dried out), it turns out to be lower and denser. But this is the case not only with Easter cake, but also with bread (in fact, I use it to determine the quality of flour). Just adding another quarter teaspoon. dry yeast.
Swifta
And I made from 300 grams of flour. And it went up to 2/3 of the bucket before baking and to the top of the bucket during baking. I didn't add an apple. If I made 500 grams of flour, I would definitely open the lid.
Thanks again to the author for the delicious Easter cake recipe.
Zhivchik
In the recipes for HP Kenwood there is exactly such a recipe, only for a smaller amount of liquid it is calculated, for 130 ml. milk and 350 gr. flour. But there is the same amount of oil, even for 10 grams. more, that is, 80g.
So for such an amount of milk and flour, the loaf rises to the very top of the bucket.
500 gr. flour I do not even risk doing.
barbariscka
Elena Bo
Helen, as long as I bake this cake, I always remember you with a kind word, and I bake it often, sometimes just for tea. There was no case that it did not work out. Today we have gathered for a visit, just Easter week, and again your recipe helped out.
I bake Lux with live yeast from 500 g of flour. Empirically, I came to the conclusion that 12 g of yeast is enough, it rises to the very roof, but does not stick, if you put more, it will stick.
I just got it out of HP:
Butter cake
Thank you again for this simple and delicious recipe.
Aprelevna
Helen Bo, I baked Easter cake according to your recipe in a slow cooker.
Thanks also to Inna Crochet for a tip.

I have no HP. I mixed everything with a mixer and my hands.

Here's what happened:

Butter cake Butter cake Butter cake

Thanks for the recipe, increased the sugar, threw white and black raisins 200 g

Kulich turned on "baking" for 65 minutes and ran away on business,
it so happened that after 65 minutes, the cake was "heated",
1 hour 15 minutes. His roof even got baked ... 9 cm grew.
Well, of course, I thought that everything, he dried up ... but no !!! It's wonderfully moist !!!
Crochet
barbariscka
Aprelevna

Girls, you miss the third!
My yesterday's oil:

Butter cake

ElenaBo
Helen, dear, thank you !!!
Aprelevna
Girls!! How delicious it is !!!
Inusya
Thank you so much, Elena Bo, for such a find as your Easter cake (photo by phone, call):
Butter cake
Butter cake
I baked for Easter in addition to my "handmade" Easter cakes (so that the x / stove does not relax). I am very satisfied. I will repeat it on holidays, very easy and deliciously festive.
Ru
I used whey instead of milk. As promised in one of the comments, the Easter cake rose nowhere higher (the lid limited it), and when I took it out of the bucket and stood for a while, the roof fell and it turned out to be an ugly depression. Well, I was upset and put it aside, as a failed one (fortunately, I did it according to other recipes). So he stood with me forgotten and abandoned by everyone for almost a week
Finally, I decided to clean up and cut it into crackers. And then an unexpected discovery awaited me - only the crust had dried up, but inside the cake remained not dry and not stale, but very tasty!
The texture is not too airy (here I understand, a few days of "aging" affected), the taste - I would add a little more sugar, but otherwise just fine! It looked a bit like my grandmother's creations, although they were definitely not made using a simplified technology. So for us dummies, this is just a godsend. Just bake, probably, you need to a couple of days before the supposed eating.
Another tremendous respect to the author!
Inusya
Butter cake
Butter cake
Elena Bo, I have a question.
Today I baked your Easter cake again, but instead of dry I put fresh 14 grams, and instead of milk there was homemade whey (in the warm syr. I dissolved the yeast beforehand). I also poured 10 grams of sugar more. The rest is uncorrected.
Still fluffier than the first time, gentle in general.
The only thing, I was confused by the smell of yeast already at the beginning of baking, and then a bit remained in the finished one. I also think: maybe I gave them a little too much, although for 500 g of flour it seems like 14 g is normal.
And one more thing: I had an idea, during the process of releasing gases, from above to help a little more dough with my hand (All the same, fresh yeast is probably longer lasting in time). But she didn't risk it. Or maybe it was necessary, what do you think? What could be my defect? maybe they remained "unkind"? although everything else is just super super.
I'd like to perfect this masterpiece with fresh yeast. Maybe you have already tried it, correct it if that.
Swifta
Inusya, on what yeast did you bake? I bake on Kryvyi Rih pressed, there is no smell. I put 14-15 grams. I put more sugar than in the recipe, 80 grams (for 300 grams of flour).
Inusya
SWIFTA, did it on some Odessa, after Easter you can see everything was cleaned up and there were only those, well, I took it ... I think it's probably all the same in this yeast. Damn, such a cool cake turned out, but the smell ... The next time I'll try on Lviv, well, they can't disappear for good.
By the way, and it's you 14-15g how much flour do you put? .. also for 300g? ..
Did I put that much on 500 grams of flour?
taty
Girls
Grind fresh yeast well with one spoon of sugar and pour in several tablespoons or 100-150 g of warm (not hot) milk or other liquid. Wait until they become foam and then into baking.
And Odessa yeast smells good to me, I try to take Lviv or Kryvyi Rih yeast (that's not patriotic!)
Inusya
taty, Thank you for your help, it means that I am not the only one with a nose ...: nea: yeast has already shuffled into the trash. I will wait for Lviv.
Swifta
Inusya,. Here I adjusted the recipe for myself (or rather, my husband), so I took more sugar, I also had to add about 50 grams of flour (probably, I have it wet). Well, for such an amount of flour - 350 grams - you need to take yeast (350: 100 * 4 = 14 grams). Somewhere here on the forum it was said that for a sufficiently rich dough for 100 grams of flour, 4 grams of yeast is needed. So I use this formula (or a table, as it was called) and use it. For which my many thanks to the author. The author, in my opinion, Hairpin (if I'm wrong, correct).
And I haven't taken Odessa yeast yet, but I like Krivoy Rog yeast more than Lvov yeast.
Inusya
SWIFTA, and do not take Odessa, they stink, horror (and this is FRESH!)
But Kryvyi Rih sells in full, but I have not used them yet, today I will buy and re-try Easter cake. This means I need, (if I bake a pound of flour), then take about 20 grams of yeast? I'll try ... But I thought I overdid it ...

Seneca
delicious cake, thank you. even tastier covered with sugar glaze
Inusya
So carried away by the Easter cake regularly that I forgot to report. I now bake it every weekend. Mine called him Pasochny Pie. When there are no raisins, I put dried apricots. And zest sometimes. And in general-- No hassle, fast, a lot and tasty. Migrated to my notebook for a long time. Thanks to the author!
Tosha
Quote: Krosh

Tosha, is it going well? What yeast do you bake with? For this cake I take 15 gr. - 18 gr. pressed yeast ... as for me, that is it! 18 gr. I put yeast if the yeast is from the freezer, and my yeast is kept in the freezer for a very long time ... this year I baked Easter cakes with last year's yeast, frozen naturally, my dough did not rise on fresh ones ...

P.S.The cake according to this recipe turns out amazingly in a slow cooker ... well, that's me ... what if it comes in handy ...
I also increase frozen by 5 grams.
And about the Easter cake in the cartoon, I ask in more detail !!!!
Tosha
I forgot to write ... We have only one "Lux" yeast available from "Saf-Neva" LLC
Crochet
Quote: Tosha

And about the Easter cake in the cartoon, I ask in more detail !!!!
Tosha
The kneading was done in the HP on the "Sweet bread" mode ("Basic" is also suitable), before the last proofing, I transferred the dough to the MV, turned on the "Heating" for 20 minutes, then turned it off and waited for 1 hour (this together with 20 minutes on the "Heating" ). Then the "Baking" mode is 65 minutes. All .
Tosha
Krosh, thanks! Transferred to cool. notebook
vagsal
Thank you very much!!!
amazing recipe.
Friends said that they did not try a more delicious cake))))
I baked it specially as a dough, I will know now which one I will cook for Easter.
And its taste, after it has cooled down, is very different from what it became the next day !!!!
It was on the next day that he acquired the traditionally recognizable taste and aroma of Easter cake. But if you try it right after baking, then it resembles sweet pastries, as some have already mentioned here. But nobody eats cakes on the first day))))
In addition to raisins, I put dried cherries, and it did not spoil the taste a bit.

Butter cake

Butter cake
Nikitka
the recipe says 1.75 tsp of yeast. and how much is it in terms of fresh yeast? in grams? and regular yeast before laying according to the instructions? or crumbling. HP Panasonic 2501
Elena Bo
I only use instant yeast, so I won't say anything about live ones. Maybe someone baked on the living, tell me.
Inusya
I have baked more than once. On Lviv and Kryvyi Rih fresh. At first, she bred them in warm milk and left them in a bucket with a couple of spoons of flour ("mini dough" like that) for literally half an hour. And then everything is based on the play ...
NikitkaYou asked for yeast for 340g of flour? Well then, alive - 13 grams somewhere will be.
I only bake for 500g and put 18 grams on it, maybe 20. And then I added a little more sugar.
prubul
Thanks for the recipe! The dough is delicious!
But here's the kind of horror: girl_red: After I put the grate to cool on the side, the sides collapsed completely, it turned out to be high and narrow like a loaf! Maybe the Saf moment-baking yeast is stronger than the simple “Saf-moment”. Yes, the size was true L, Panasonic 2500 oven
Elena Bo
Maybe it was necessary to cool while standing? It never happened to me that, lying on its side, the cake fell through.
lukoil1983
Elena Bo, the cake according to your recipe is simply magical !!! thank you very much!!!
Can you please tell me if it is possible to adapt the usual recipe that has been proven over the years in oven baking for a bread machine?
This recipe is very old, my grandmother used it ... now my mother. Usually a bucket of 10 liters of ready-made dough is obtained from the product bookmark))
how to make a recalculation for the size of a bucket x / n ?!
I can write a recipe
Elena Bo
Quote: lukoil1983

Elena Bo, the cake according to your recipe is simply magical !!! thank you very much!!!
Can you please tell me if it is possible to adapt the usual recipe that has been proven over the years in oven baking for a bread machine?
This recipe is very old, my grandmother used it ... now my mother. Usually a bucket of 10 liters of ready-made dough is obtained from the product bookmark))
how to make a recalculation for the size of a bucket x / n ?!
I can write a recipe
Here, not only the recalculation must be done, but also adjusted to the HP mode (if the oven is on the machine, like this recipe).
You can write your own recipe, maybe that will work out.
lukoil1983
I would be very grateful to you if you "adapt" it to a bread machine.
The recipe was written from the words of the grandmother, so the manner of presentation is peculiar
Easter cake.
Boil 2 medium potatoes and crush. Put the dough - pour 2 tablespoons of yeast with warm water or milk and add sugar and flour. Warm up 1 liter of milk and combine with dough and potatoes, stir in flour as for pancakes and do not salt. As soon as the dough rises, prepare 10 eggs, beaten with 0.5 liters of sugar. Add raisins to the dough, melt 200 g of margarine and 100 g. butter. Start kneading the dough, periodically pour in small portions of the egg with sugar and melted butter, alternate them until the dough begins to lag behind your hands. Add vegetable oil, knead the dough and place in a warm place, covered with a towel. After two strokes, spread out the dough in 1/3 of the form for lifting. Oven temperature 200 - 220 degrees. Bake for 30 minutes.
Elena Bo
lukoil1983, I'll try it on the weekend. Your task is to help me with tasting, because I do not know the taste of this cake. I will share the recipes of my attempts
lukoil1983
I will gladly help you as much as I can
but I don't even know how to describe the taste creamy, rich, very soft and fluffy, yellow in color and so fragrant crumbly and melts in your mouth
prubul
: girl_skakalka: Finally, the cake turned out. Only the roof was blown off a little. At work, everyone appreciated - we asked you to convey a huge thank you! : bravo: Teach us inept something else!
Elena Bo
Quote: prubul

: girl_skakalka: Finally, the cake turned out. Only the roof was blown off a little. At work, everyone appreciated - we asked you to convey a huge thank you! : bravo: Teach us inept something else!
I'm glad everything worked out
prubul
Dear Elena! I know that it’s off topic, but recently I came across the fact that my Yeast "Saf-moment" is full of chemistry. (Emulsifier: sorbitan monostearate, ie E-491): swoon: And I really wanted healthy bread. : doctor: For this we all buy bread makers. Many manufacturers generally act cunningly and do not write the composition at all. I tried once to make sourdough bread. Honestly, it didn't work out for me. First, the bread rises, and then, when baked, falls and turns into stone. Tell me how you can replace fast yeast specifically for a bread machine.
Elena Bo
Replace with fresh yeast. This is how girls do

Quote: inusha

I have baked more than once. On Lviv and Kryvyi Rih fresh. At first, she bred them in warm milk and left them in a bucket with a couple of spoons of flour ("mini dough" like that) for literally half an hour. And then everything is based on the play ...
NikitkaYou asked for yeast for 340g of flour? Well then, alive - 13 grams somewhere will be.
I only bake for 500g and put 18 grams on it, maybe 20. And then I added a little more sugar.
prubul
Please help me adapt the white bread recipe for live yeast
I always bake this recipe
Yeast "Saf-moment" - 2 1/2 tsp.
Wheat flour - 600 gr
salt - 2 tsp
Sugar - 1.5 tsp (we don't like sweetish)
the oil grows. - 2 table. lodges
water - 370 ml

How much yeast is needed then -30 grams? Do you need to change the amount of liquid? After all, there is dough.
Thanks to everyone who will help!
Elena Bo
Quote: prubul

Please help me adapt the white bread recipe for live yeast
I always bake this recipe
Yeast "Saf-moment" - 2 1/2 tsp.
Wheat flour - 600 gr
salt - 2 tsp
Sugar - 1.5 tsp (we don't like sweetish)
the oil grows. - 2 table. lodges
water - 370 ml

How much yeast is needed then -30 grams? Do you need to change the amount of liquid? After all, there is dough.
Thanks to everyone who will help!

It's not very clear why there is so much yeast and salt in the recipe?
Yeast is enough 1.5 tsp. dry or 24 gr. fresh. For dough, take liquid from the amount in the recipe.
prubul
Thank you very much. And the recipe is taken from the book of Panasonic
And most importantly, I forgot to ask, did you bake your cake with live yeast? How did it come about?
Elena Bo
I didn't bite on the living. I think it should turn out even better and tastier
Inusya
Quote: prubul

Thank you very much. And the recipe is taken from the book of Panasonic
And most importantly, I forgot to ask, did you bake your cake with live yeast? How did it come about?
I can tell, I baked it several times, made it for 500 g of flour. I put fresh Kryvyi Rih or Lviv yeast on this amount of flour - 18g. The very thing is checked!
Elena Bo
Quote: inusha

I can tell, I baked it several times, made it for 500 g of flour. I put fresh Kryvyi Rih or Lviv yeast on this amount of flour - 18g. The very thing is checked!
inusyathanks for the hint.
LyuLyoka
Elena Bo, take another report
I bake it for 300 g of flour. I got up so that I pinned the glass and spread out in all directions. I do with an apple (quarter), yeast is a saf moment for baking. Of the additives, coarsely chopped hazelnuts (most) + candied orange fruits - just a measuring glass. I will report to taste later
I have a question - maybe you can yeast up to 1 hour. l. decrease next time if it rises so well, or to 1.25?
Elena Bo
Quote: LyuLyoka

Elena Bo, take another report
I bake it for 300 g of flour. I got up so that I pinned the glass and spread out in all directions I do with an apple (quarter), yeast is a saf moment for baking.Of the additives, coarsely chopped hazelnuts (most) + orange candied fruits - just a measuring glass. I will report to taste later
I have a question - maybe you can yeast up to 1 hour. l. decrease next time if it rises so well, or to 1.25?
If you add an apple, then you can reduce the amount of yeast, because rushing is really strong. I like the taste better without the apple. And he is tighter.
LyuLyoka
Yes, it turned out to be too gentle. Lying down cooled him down. But it tastes like something
I will still bake, so that it’s definitely good by Easter.
Elena Bo, thank you so much for the recipe

Butter cake Butter cake
Rucheek
ElenaBoThanks for the delicious recipe, I reduced the yeast to 2 hours. l. It went up well, but came out denser than in the last photo, I did it on yolks, the top and I cracked a little, there is a cupcake mode on my oven. But first, for a good promesh mode "dough".
I will add, as already mentioned here, when the cake stood it became much tastier.
glutton
Elena, I am baking the second Easter cake according to your recipes. Both are delicious, but buttery is more tender than the Delicious Easter cake.
And despite the fact that it turned out to be more fragile or something, it was still very, very tasty, it turned out to be airy. Ate it while still warm)
Taia
Very, very tasty Easter cake, very soft, tender, airy. Everything in it is in moderation. I didn't think that a bakery could produce such good quality baked goods. I baked it several times, replaced the butter in the recipe for margarine, it seems to me that it turned out even better.
Elena Bo
So glad . Perhaps better with margarine, it's lighter. We must try too.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers