Easter cake

Category: Easter

Ingredients
premium wheat flour	610 g (+ ~ 20g)
dry yeast	2 + 1/4 m.h. l.
salt	1/2 m h l
boiled warm milk	250 g
whole condensed milk	190 g
egg	2 pcs.
butter	125 g
turmeric (1/4 teaspoon brew 2 tablespoons boiling water)	1 tsp
raisins, candied fruits, cashews *	250 ml

Cooking method

Rinse the raisins and pour a small amount of cognac on the eve of the cake preparation, refrigerate, add to the dough without liquid, or simply pour the raisins with warm water 30 minutes before kneading the dough.
Melt the butter. Roast the nuts in a frying pan until slightly discolored, pour boiling water for 5 minutes, then drain, dry, chop coarsely with a knife and roll in flour along with raisins and candied fruits, fill the bread machine dispenser. Add the rest of the ingredients to the maker's bucket as instructed, after mixing all the liquid ingredients in a separate bowl.
Program 14 Dough "Basic with raisins".
Ready dough,
test structure
,
after kneading, arrange in greased forms and make Easter "lambs" (according to ancient legend, they will surely bring health, wealth and good luck to all family members) - two flagella, a ball on top, make a pattern with scissors; put on a proofer, covered with a film, then grease the surface with tea or a beaten egg and bake in a well-preheated oven, at 180^aboutC, until ready.
* Additives to the dough must be filled with softening water to prevent possible scratches on the coating of the bucket during kneading.
A small amount of butter can be replaced with odorless vegetable oil and add vanillin - the taste of Easter cake, according to the father, is very similar to the taste of the Easter cakes that his mother baked.

The dish is designed for

~ 1.5 kg of finished dough.

Cooking program:

kneading dough in a Panasonic SD-2501 bread maker, baking in the oven.

Note

P.S.

Many years ago, after marriage, she began to cook cakes herself according to the recipe of her grandmother, but it so happened that after baking the dough was not baked, starting a new batch of the same products, except sugar (I had to open a new pack of another company), got an excellent result ... When I met the recipe for making a dough on condensed milk, I was very happy, because I didn't want to worry about the quality of sugar, which is difficult to check. The original recipe, thanks to an unknown author, turned out to be not very suitable for me due to the unjustified amount of yeast and the amount of flour, every year I supplemented and adjusted the amount and composition of ingredients to taste until I received my "proprietary" recipe, recently I recounted the recipe for kneading the dough in the bread maker, focusing on the maximum amount of flour, which is indicated in the instructions, if your bread maker is designed for smaller volumes, then, accordingly, reduce the amount of ingredients.