Sweet cake (in a bread maker)

I have try # 2. It seems to be not a cake, but the top is cracked.

In general, he is very tall and airy. We are not talking about a cake here.
Yeast is worth paying attention to.

I took fresh yeast. Kulich rose, but I would like to get higher. Next time I will put on a longer program, it seems to me, in my case, you need to give more time for proofing. But less than half is already left. For comparison, I want to bake with dry yeast.

Thank you very much for the cake recipe, I have baked it four times already, I don't have time to take a picture, and they start to eat it while it is still hot. I concluded that it is better to lay an apple sour, and it is better to bake the cake at night - maybe it will have time to cool down and I will have time to take a picture.

kobrinchanka

[Sofim]

Sofim, thank you for such a delicious and simple cake recipe. Yesterday they baked it (for the night), and today, until 10 am, barely 1/3 of it remained. A little yeast let down (albeit fresh), the cake took a long time to rise, as a result, the roof cracked a little during baking. It was necessary to sprinkle some water on the advice of members of the forum. But I will bake it many, many times.

[Tatyana81]

Tatyana81,
let the Easter cake please many, many times

Sofim, today I baked a cake according to your recipe. This was the fourth recipe that I tried (you must not miss for Easter). The first one was from the Panasonic 2502 recipe - the result is negative (and twice), it rose poorly, was not baked and very dense, although on the forum everyone who baked it worked well. The second recipe from Elena Bo-kulich is good, but the roof was blown to one side. The third recipe from Max Panason is heavy, not baked, another 30 minutes. I kept it in HP, the sides were slightly burnt, and the roof was light.
I was afraid to do it according to your recipe because of live yeast, I bake for less than two months and everything with dry yeast. I did everything according to the recipe, instead of rum I used cognac, there was no cardamom. I crumbled the yeast inside the flour so that they would not start working ahead of time, the milk would not be heated, I drove two eggs into it and just stirred it in the milk. The main mode with raisins is 4h, size is M, and the crust is medium. When the time was up, it pierced and it turned out that the sides were baked and the middle was damp. I left it to stand in the HP for another 30 minutes without turning off the HP. Then the middle was baked. I’m already thinking if my HP has a defect, that in all Easter cakes the middle is not baked (except for the cake from Elena Bo).
But nevertheless, the cake turned out very well! delicious and I liked the most, rose to the height of a bucket and the roof almost did not crack. I will bake in it for Easter. Perhaps you put too much raisins, maybe that's why it wasn't baked in the middle?
Thanks for the recipe! Here is a photo, though I didn't sprinkle it with anything.


Sorry for the long description, but it was painful that it turned out badly, but here everything seems to be fine and tasty, except for the cooking time.

PirNatali
And how did you immediately understand that the middle was not worried?
In hot it is impossible to understand anything, everything is sticky and seems damp.
In general, I have never gotten any raw bread.
A large amount of raisins can affect the rise of the dough, but it should be baked.
The description of your processes with different cakes speaks of bad yeast, change them and try.
And - I forgot the most ancient thing! - are you looking after the bun? Is it too tight? Hence, the ascent is bad and it can be poor.

PirNatali
And how did you immediately understand that the middle was not worried?
In hot it is impossible to understand anything, everything is sticky and seems damp.
In general, I have never gotten any raw bread.
Large amounts of raisins may affect the rise of the dough, but it should be baked.
The description of your processes with different cakes speaks of bad yeast, change them and try.
And - I forgot the most ancient thing! - are you looking after the bun? Is it too tight? Hence, the ascent is bad and it can be poor.

I have long wooden skewers from the airfryer, when I pierced the middle the skewer was wet, sticky with a sticky batter, and in the sides the dry skewer came out.
The bread is always excellent (even the first time, which gave optimism) and according to recipes from the forum, and according to instructions, and with different flours. With the same yeast, and even from the same batch (SAF MOMENT fast-acting), baking and Easter cakes, only according to the recipe from Max Panason I took SAF MOMENT fast-acting for baking, as in the recipe.
According to the recipe from Panasonic, I saw someone on the forum have a photo, just a magnificent Easter cake, handsome, and I have a terrible one, I couldn't even eat, I had to throw it away to the birds.
About the bun. In bread I follow, except for those that have already been worked out, checked, and I don’t follow in the night, as a rule I put checked ones at night. In Easter cakes, too, I always follow (after all, a sore point). Was tight, except from Elena Bo. According to your recipe, the kolobok "I'm more of a slurry" didn't look very much like it, but it was soft and sticky and settled itself in the bucket exactly before the main climb. This is the softest bun of all the cakes that I baked, you cannot take it with your hands.
In general, I thought that in Easter cakes it was necessary to switch to live pressed yeast, it was not so scary and I had the first experience. And how to recalculate the equality between pressed and dry fast-acting yeast, how much is equal? Tell me please. And about dry yeast: SAF MOMENT is praised by everyone on the forum, that's why I use them. The experience of members of the forum is invaluable.

Thanks again for the recipe! Today the cake is even tastier than yesterday. This is exactly what you need: a moderately plump dough and not sweet bread, and even when the cake is squeezed, its softness is felt, although the aroma of cognac is slightly present. In this regard, the question is: will this cognac affect ppm when meeting with "friends in the bushes"? And you can not soak in anything? I understand that there will be no aroma, and will not affect the quality of the cake?
And another question: Do you need to dilute fast-acting yeast for baking as it says on the package, or can you just put it in a dispenser?

In general, this cake turned out to be airy, not dense.
It simply cannot turn out tasteless from normal products. If you had to give it to the birds, then either the yeast is to blame or the wrong flour-liquid ratio, that is, the bun.
Yeast counting: 1 hour spoon - 7-8 g of pressed.
Now I add 15-19 g of pressed yeast to such a medium-weight baking, depending on the freshness and brand.
However, I mostly bake cheesecake buns in the oven. HP only makes dough.
I use only pressed yeast, it tastes better for me. Dry Saf-moment, just in case, lies.
It is better not to allow tight koloboks in Easter cakes, they will be too dense at the exit.
Cognac will not affect the ppm in any way, the cat cried there, and the degrees had disappeared a long time ago.
You do not need to soak in anything, cognac and spices are only flavors, they do not affect the quality of the dough.
I don't dilute yeast, I put it, like dry, on the bottom of the HP.

In general, this cake turned out to be airy, not dense.
It simply cannot turn out tasteless from normal products. If you had to give it to the birds, then either the yeast is to blame or the wrong flour-liquid ratio, that is, the bun.
Yeast counting: 1 hour spoon - 7-8 g of pressed.
Now I add 15-19 g of pressed yeast to such a medium-weight baking, depending on the freshness and brand.

Sofim, thanks for the answer.
You have always gotten a cake according to Panasonic's recipe, but what was the bun?

I do not understand, 15-19g of presses. yeast for what amount of flour? Your recipe contains 40 g of pressed yeast, which means 5 tsp dry. I have not seen so much anywhere else. Something I'm completely confused with the yeast, something I don't understand.

I did not bake Easter cake according to Panasonic's recipe.
15-19 g pres. yeast for 500 g flour for medium-heavy baking. This is an average conversion: 1 hour spoon - 7-8 g of pressed.
In this recipe, the paradox, when I picked it up for HP, I needed 40 g for maximum height. But now I would not put more than 20 g. Either the yeast has changed, or something else ... By the way, my mother has a different HP and she needs a lot more yeast for some reason. I can't check how it turned out now, as I said, we switched to buns in the oven. But it seems to get warmer in a week, I'll try to bake. Although I have not strictly adhered to recipes for a long time, I bake from what needs to be used from the refrigerator

I did not bake Easter cake according to Panasonic's recipe.
15-19 g pres. yeast for 500 g flour for medium-heavy baking. This is an average conversion: 1 hour spoon - 7-8 g pressed.
In this recipe, the paradox, when I picked it up for HP, I needed 40 g for maximum height. But now I would not put more than 20 g. Either the yeast has changed, or something else ... By the way, my mother has a different HP and she needs a lot more yeast for some reason. I can't check how it turned out now, as I said, we switched to buns in the oven. But it seems to get warmer in a week, I'll try to bake. Although I have not strictly adhered to recipes for a long time, I bake from what needs to be used from the refrigerator

I am interested in your recipe, but I will wait while you specify with the yeast. It also seems to me that 40 gr. pressed or 5 teaspoons dry too much. Will wait.

Bake with 20 g yeast. And then tell us. Something is not expected in my baking HP. But in the photo it is exactly 40 g of yeast. The difference may be several cm - this is not so critical for the final result

I baked this cake with 25 g of live yeast - it turned out great, for which many thanks to the author

I baked it - it turned out delicious. Even tastier than Elena Bo's recipe.
Baked with 2.5 teaspoons of dry yeast.

[niva, Chaldeika]

niva, Chaldeika, I'm glad, that you liked

Yesterday I baked such a cake. This is the first cake I got (I tried to bake another two times, but I didn't get it - my crooked handles are to blame). And this one turned out! True, he crawled out above the bucket, almost under the window, but did not bump into the window. Baked at 22 gr. pressed yeast, without raisins (well, I ran out of it), with half an apple, which I rubbed and added 5 minutes before the signal. I increased the milk to 150 ml, since I did not add any rum or other similar liquids, but in the process of mixing I added somewhere else about 4 tbsp. spoons (maybe more) of flour. The dough turned out to be brilliant, the bun, as you, Sofim, wrote, came out "approximate", it seemed to be, but in the process of kneading all the time it pressed against one corner of the bucket, there was always a puddle under it, and at the end of kneading it immediately blurred along the bottom of the bucket. During the rise, the dough was without a bun, it just filled the entire bottom of the bucket.
The sides of the kulichik were a little overcooked, it was possible not to bake for about 10 minutes, but the top crust was quite baked, so brown! True, at the end of baking, in one place a void formed under it, and a crack appeared somewhere about 8-10 centimeters. The cake itself turned out to be very soft, almost airy, in a hot state it even swayed in the hand, almost like jelly, when removing from a bucket, the handle rested against the roof all the time, so the top crumpled even more and there were two marks from the handle
Today we tried it for breakfast - delicious, sweet, soft, airy In general, class !!! Next time I will bake with raisins
And here he is "in the cut", after breakfast


Thank you for the recipe! I press the "button"

Wow, so tall!
It will be even better with raisins

Wow, so tall!
It will be even better with raisins

So I also have an elongated bucket (such a parallelepiped, not a "cube" extended upwards)
A third remained. And it is already difficult to cut off a thin piece - the crumb has become so airy-airy, only closer to the crust a little denser! And I love it so much!
I will definitely try to bake with raisins

Good luck!

Stunned! To bookmarks!

Bliiiiiin, when will this diet end? !!!!! yes well it is such and such !!! Yummy on yummy! Tomorrow I'll bake and feed my own.I can imagine what flavor is worth when baking! At least I can smell ...

Thanks for the wonderful recipe !!! Yesterday I baked it - though on dry yeast (2.5 tsp.) Probably you should put less of them. I got a giant cake - it rested almost on the lid, but delicious. Yes, baked on mode 6 "Diet with raisins"

It turned out, well, it is unrealistically tasty !!!!!!!!!!! Soft, tall, moderately sweet. What you need

Hello! looking for a recipe for Easter cake. I liked yours, but the instructions for my bread maker do not recommend using fresh pressed yeast, what should I do? Has anyone used dry yeast in this recipe?

Hello! looking for a recipe for Easter cake. I liked yours, but the instructions for my bread maker do not recommend using fresh pressed yeast, what should I do? Has anyone used dry yeast in this recipe?

Yesterday I baked it - though on dry yeast (2.5 tsp.) Probably you should put less of them. I got a giant cake - it rested almost on the lid, but delicious. Yes, baked on mode 6 "Diet with raisins" Photo above

[tatias]

tatias I also baked with dry yeast. I put in the first 2.5 tsp, rose too high, resting against the window. The second time I put 2 tsp., Rose high, but not too much, excellent result.

You can bake it on dry (2 - 2.5 tsp) and pressed yeast (about 20 g).

With live it turns out tastier - a more bread-rich spirit or something.

The oven doesn't care what kind of yeast to knead and bake.

Delicious Easter cakes for everyone !!!

But I didn’t work, that is, I didn’t work at all. I didn’t rise a single centimeter, I even left some more time to climb, no shisha !!! Flew into the bucket! To tell the truth, the second one (from the book for the bread maker) did not work either? What is the bummer? Yeast Saf-moment, the bread on them is just wonderful, and the cakes ...

Change the yeast. Here's one option.

Made according to your recipe in Oursson bread maker.
The smell is delicious, we will find out about the taste in a day and a half

In the photo, only from a bread machine, without sprinkles and glaze.

[Sofim]

Sofim
Thank you very much for the recipe !!!!
What it tastes like and in general inside - I can't say, we'll only see on Sunday
But the sight and smell are great !!!!!! and also a white cap and colored sprinkles will be added
Did exactly according to the recipe, HP Panasonic 2502



If suddenly the photo is upside down, don't blame me, I'm writing from the phone))))

I baked this cake in an Alaska bread maker. Delicious and aromatic. Thank you very much for the recipe !!!

What beautiful Easter cakes all have!
Well done !!!

[Sofim]

Sofim Thank you very much for the recipe for the cake - it turned out delicious! I am very pleased, - the cake came out with a fibrous crumb and a moist texture. The only thing, the color is grayish, although I took extra flour, but this is probably because of rum, or cardamom gave such a shade (added half a teaspoon). Somehow I didn't think to put saffron or turmeric for color.
But the aroma of rum and spices is just a carnival!
I deviated from the recipe a little, I added rum without raisins (I don't like raisins), I put 50/50 vegetable and butter in butter, I took pressed 25 grams of yeast, and you know, in my opinion, after all, you were right - you need to put more yeast, maybe not 40 grams, but 30 for sure, maybe I had to pause the bread maker before baking and wait for almost an hour and a half to rise. But I didn't heat the milk, didn't melt the butter, and even increased the sugar to 12 tbsp. spoons (we love to be very, very sweet). Maybe that's why it took so long. But the cake is very nice, I will bake it again, I wrote it down as a favorite.

yaKachka, beautiful Easter cake! Only this is a very long climb. Change the yeast or increase the amount. Good luck!

Thank you very much for the recipe! baked 2 times during the Easter week!

To your health :)

Hell today! Excellent cake))) Thank you very much for the recipe))) True, I went too far with rum))) I thought that after a couple of pieces I would start singing songs)))

My HP has a sweet yeast baking program, but it only lasts 2h 55min.Will the cake be made during this time (after all, the author of the recipe has the main cake for 4 hours)? If you knead and let stand in a CP, and bake in the oven, will the "yeast dough" program for 1h30min be enough? and is it possible to go into the oven directly in this form?

for 2 55, too, everything will be baked. Take pressed yeast 20 grams. Good luck

Thanks, it will come in handy!

My mom usually bakes Easter cakes, I tried it - it doesn't work. All the same I will study myself, here I will study at the forum.

I have baked this recipe many times already - we just eat it like a big tasty roll Thank you very much for the recipe! I was looking for one that is tasty, sweet and you don't have to mess around with individual buns - I put the products in a bucket and I’m free. Only I do it with dry yeast. Here's a handsome man: <a target = "_ blank" href = " 🔗"> <img src =" 🔗"> </a> And so in the context it looks like: <a target =" _ blank "href =" 🔗"> <img src =" 🔗"> </a>

Tell me, you can not dilute fresh yeast as you write, but in a Panasonic bread maker, just crumble them, and on top of flour and everything else according to the instructions? Answer please.

Good day!
Yesterday I baked Easter cake according to your recipe. My child doesn't like raisins, made with zest and an apple. Rose, baked, delicious !!!
Only the husband asked the next one to bake more "airy". So I think, in fact, there is a "stickiness" of the crumb, I suspect that from the apple. What if you do without an apple? Or then it will be just sweet bread ???
Or maybe not very baked? Baked on the main program, 750 grams, medium crust. 50 minutes baking. But on the sides the cake is light brown, and the lid is almost white. Maybe try to set the 1000 grams mode?

Tell me, you can not dilute fresh yeast as you write, but in a Panasonic bread maker, just crumble them, and on top of flour and everything else according to the instructions? Answer please.

You can just crumble

Good day!

Or maybe not very baked? Baked on the main program, 750 grams, medium crust. 50 minutes baking. But on the sides the cake is light brown, and the lid is almost white. Maybe try to set the 1000 grams mode?

You can bake without an apple.
Rather not very baked or did not rise well.
This cake is very airy, not sticky at all.
Good luck!