Easter cake from "Viennese" dough in a bread maker

But from the second batch

Sorry - did you put in the photo ??? Top photo - myasoyedovsky

here they are - Viennese

rinishek-wonderful Easter cakes are baked at you, just a glimpse.
Qween thank you from me and all my family for your wonderful recipe. Kulich is simply incomparable. All, with the Bright Resurrection of Christ!

Good afternoon girls! Happy Khistovy Sunday! I want to thank you for the wonderful recipe. I really didn't succeed the first time, I did it on dry yeast, because to buy fresh - we have a problem. The dough almost did not rise at all, although the cake tasted delicious and aromatic. And then I made it with frozen yeast and the dough stood only for 4 hours (there was no more time) so everything turned out very well. I didn't have time to take a photo
Thanks again for the recipe

Christ is risen!
Here are my Viennese cakes.


I did it exactly according to the recipe, but it turned out to be rather dry, very dense. When kneading, the dough was soft, twisted with a comma. So, it was necessary to add more milk. I would add some sugar, it could be sweeter.

I did it exactly according to the recipe, but it turned out to be rather dry, very dense. When kneading, the dough was soft, twisted with a comma. So, it was necessary to add more milk. I would add some sugar, it could be sweeter.

And for the second year I have been making this recipe, as for me the cakes are even very juicy, and I also added a little more sugar. This recipe has taken root in our family. ... Thanks to Anya for this recipe. For technical (personal) reasons, the photo will be later, until it is inserted.

[Qween]

With the Resurrection of Christ everyone, friends!

QweenThank you so much for the Viennese dough recipe. I baked Easter cake in KhP, this is how it turned out.



The recipe was counted on 450g of flour, in the process of kneading before adding raisins and dried apricots, I split off a little dough for decorations. The aroma of Easter cake was simply awesome, it baked on Friday late in the evening, and on Saturday morning I came to the kitchen - a strong aroma of baking. The husband even suggested that he smells not only of our Easter cake, but also of the neighbors. But I am sure that it is our cake that is so fragrant. It tasted a little dry, but I think this is because, firstly, the eggs were D-1, and secondly, I added the baking time for 15 minutes in order for the decorations to bake (I decorated 10 minutes before end of baking program). And I also think that the recipe should not have been reduced. My cake turned out to be 1 cm higher than the edge of the bucket, that is, there was still room to grow.

I want to bake it again this week, only to reduce the baking time, in this regard, the question. QweenHow much weight do you put in the Sweet Bread program: 500 or 750g when you bake cake in KhP?

[Midnight lady]

Christ is risen!

Girls, I'm glad you used my recipe!
Thanks for the reports
Midnight lady, I put a weight of 500 grams, and a light / medium crust. It is baked and does not dry out.

And for the second year I have been making this recipe, as for me the cakes are even very juicy, and I also added a little more sugar. This recipe has taken root in our family.

Svetl @ nka, probably the matter is in flour. It was discussed somewhere that Macfa "takes" more liquid. I didn't take this into account
If I repeat, I will try to add milk ml 20-30

[LaraN]

LaraN, this year I also got a little dry, but I think it's not only about flour (I also used macfa), but also in the temperature / hour mode of baking (I was all afraid that it would not be baked, so I overexposed my Easter cakes in the oven) ... I used to bake in HP - always got a fibrous tender crumb

[Qween]

Qween , Christ is risen!
Thanks for the recipe! Delicious Easter cakes! Before baking in a bread maker, I pinched off a piece of dough and baked one paste in the oven in an ordinary ceramic cup. And so, and so it was delicious!
Only one question:, (that is, for the purity of the experiment), So I began to pour out the dough in the morning, and the bottom of the saucepan was covered with sugar.
Is this normal, or did I need to knock it down well when I was making the dough?

[Satalya]

Truly Risen!

Satalya , to your health!

I didn't even pay attention to the presence of sugar at the bottom of the dough container. I don’t think it will affect the dough badly.

Was there a lot of sugar?

That is a little, I say, for the purity of the experiment, so that everything would be prescribed as a doctor - by prescription

Well, good. Do not even think about this.
Good Easter cakes to you in the future

Thank you very much




brought the report only the dough turned out a little denser than I wanted.

Wow, what a beautiful bead!
And the fact that the dough is plump is nothing. But you have practiced, and you will know how you like it more.

I also baked a bead today, and I already complained to Susle that I had placed the baking sheet incorrectly and that the cauldron with the dough became tilted. And the pasque has skewed. But, all the same, it turned out good. From 500 grams of flour I got out of a 3-liter cauldron.

This is to make it clear what was meant:



And it turned out like this:



PS: It's not according to this recipe.

Tiny, this is according to V.V. Pokhlebkin's recipe. No changes, manual kneading.
How many I do not bake different ones, but this one is still my favorite. It's a whole ritual - I take out a book in the morning and sculpt.
And I didn't bake anything for Easter.

Good evening! I hasten to thank you for a very tasty recipe.
Today, or rather even yesterday, finally got around to putting the dough. Although they began to get acquainted with him at Easter. The texture when kneaded is excellent. Creamy and silky. Even my kneader liked to knead the dough. He did it. I made two changes to the recipe (made half a portion): 100 grams of plums. oil + 50 grams of olive and added a couple of tablespoons of flour. The dough rose remarkably despite the fact that I skipped 3 times, missed 4 times due to lack of time. They were baked in ordinary pots. There was a slight fear that they would not get out, since the bottom was not lined. But everything went well.
Here is a photo:

Qween, Hello! I am in a hurry to report to you. The cake turned out to be wonderful!
True, a pack of butter (185 g) burst into the dough in a hurry. I realized this already when I began to knead the dough. Added 2 more tbsp. spoons of semolina. The dough turned out to be soft and airy. It turned out to be done 3. Tell me, are 4 exercises important or not? The second time I bake according to your recipe, and this time the dough turned out to be even more airy and lighter, despite my mistake. There was a great desire to bake such a cake for Easter next year. Thank you HUGE.
And here's a photo:

Rehearsing before Easter in Panas:





I’ll reduce something, otherwise I’m hitting the lid by 450 grams of flour.

For the night (12 hours) left the dough on the table from:

3 eggs
19 grams yeast
125 grams of sugar
125 grams of milk

In the morning I put HP in the bucket:

450 grams of flour
45 grams of butter
25 grams of mayonnaise
a pinch of salt
vanillin
poured the dough

In the dispenser raisins and dried apricots

Basic with raisins mode. 5 minutes before the end of the program, I opened the lid, see if the crust was burning. It did not burn, and I continued to bake. In the photo it seems that the crust is very dark, but in life it is quite pretty for itself.

Hello! Bread maker Panasonic 256. from the recipe book I tried to make Easter cake, it turned out the following
the dough is thin, baked, rose very much to the lid of the bread machine, but the crust is burnt. for the third time: girl_cray: what am I doing wrong, weighed everything on the scales, I have a suspicion that the recipe is wrong, here it is:
2.5 tsp yeast
450 gr wheat flour
100 g butter
0.5 tsp salt
4 tbsp. l. Sahara
4 eggs
50 milliliters of citrus juice.
And tell me if there are recipes for Easter cakes on the forum without dough. Thank you

[olga_1479]

olga_1479 , good morning .
Since I first received your message in a personal message, I answered you there.
In the future, you can write here.

BASIC MODE WITH RAISINS 4 HOURS SIZE L, MEDIUM CRUSH, LIGHT; ON DIET WITH RAISINS 5 HOURS SIZE LIGHT. : red: SHARE THE RECIPE PLEASE CHECKED!

I bake cakes on the Basic with raisins mode, size M (smallest), light crust. These are the optimal conditions for obtaining the best possible result.
What kind of cake do you like? Airy, heavy, drier? ... Give a reference point.

DENSE BUT NOT SO AS MUCH. LIKE IN THE GOOD OLD TIMES, AND AIR WOULD LIKE TO TRY

IN ITS TIME I WORKED ON THE CREWS, BUT I ALWAYS DID IT IN A HOT WAY, AND THE DOUGH WAS OBTAINED BY ALL OTHERS IT IS UNDERSTANDING THAT THIS IS A PRODUCTION AND NOT AT HOME, IT'S JUST A LONG PROCESS AND I WOULD PAD NO TO IT.

[olga_1479]

olga_1479 , I got it . Now wait a little, I'll write you the options.
Please write in regular font, not CL.

Thanks a lot, I'll wait.

[olga_1479]

olga_1479, here are the recipes for you to start:

Light apple cake - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123727.0

Delicious cake from Elena Bo- https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0

Royal bummer in HP - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123726.0

All three recipes were prepared by me in Panasonic, the result is excellent.
The last recipe produces a heavier, wetter dough, while the first two recipes produce a light, airy dough.

Try to find out what you like. If you have any questions, please contact us.

Thank you.

To your health!

Thank you so much Qween for the recipe! Preparations for Easter are in full swing. The family is fed with the results of experiments. The turn came to Vienna. I did it at the full rate, it rose perfectly, the roof did not resist, but almost got out of the bucket. The dough during kneading was very liquid, I added a couple of tablespoons of flour, then it stopped, but there was no kolobok, not even a comma. (The flour was "Pudoff"). After the end of the program (3 hours 30 minutes) I checked it with a stick, it was not baked inside. She quickly turned on the oven and baked right in the bucket for about 10 minutes. At the same time, the top was fried. As a result, the cake was brought up to standard! It turned out to be moderately sweet (200 grams of sugar per 500 grams of flour is the largest norm of all the cakes that I baked), the taste is rich, rich.
Here is a photo in the context of what is left

I also rehearsed today, only in the oven
RIGHT HERE

Delicious! Qween, thanks again!

[katestop]

katestop , kava , girls, to your health!

Hello! Yesterday I baked a paska according to this recipe in HP. The dough is really amazing. So blistering! The paste turned out to be fragrant, does not crumble, and is light. Everyone approved. My husband immediately had memories of the pasque that his grandmother once baked. He says that my paska turned out to be very similar to that, only he wants the dough to have a more brown tint (there is no limit to perfection). I would like to consult the "experienced". What if you add a little honey and malt? Will not spoil the given pasochka? Maybe someone has other ideas? Happy holidays everyone! Now I'll try to insert a photo, while there is something to take

True, I took the photo with my phone. The quality is not very good But it turned out to be inserted the first time. Thank you girls and boys for this forum and for such wonderful recipes!

[lily971]

lily971, Hello .

It is good that all family members have been pleased, otherwise it often happens that tastes differ, and you have to adjust.

About the brown color of the pasque:

The brown color is given by the yolks of domestic eggs, it is possible to buy such eggs. Their yolks are red-brown, and if you grind them with sugar and leave to infuse, they darken sooooo much and color the dough.

Next: your husband's grandmother, apparently baked paski in the oven. Alas, this is impossible to repeat in urban conditions.

The brown crumb color in question will not yield malt, although it will have an interesting taste and color. If you decide to put it, then for 500 grams of flour you need about 1 tsp, or even less. If it is already darker, closer even to rye, then 2 tbsp. l.it is necessary. You may not need to brew the malt beforehand, but put it like that. Only if you put a lot, then add water to the dough, or milk. I add at the rate of 30 grams of water for 15 grams of malt, although you can do it however you like.

About honey:
It gives the dough a nice, uniform brown color. For 500 grams of flour, you can put 50-100 grams of honey. But, it must be borne in mind that honey also gives taste, besides color. Put honey not in the dough, but in the dough.

Honestly, I would like to eat a pasta with both malt and honey. Because, I did it only with honey, but not with malt. With these two ingredients, I only bake wheat-rye bread with raisins. The truth is, I only love him in our family.

So, do not even hesitate, but put whatever you like.

PS: I remembered that dough with molasses instead of honey can suit you. But I have never seen her, so I cannot advise.

Ladies, and this color also turns out if you overexpose the dough in the oven (that is, in the oven) ...

[Qween]

Qween,
Thank you very much for such a detailed answer. I also add malt + honey when baking whole grain breads. Once I baked from a mixture for c / z bread, there, according to the recipe, it was not suggested to add either malt or honey. As a result, the bread turned out to be slightly darker than ordinary wheat. So I thought that a pleasant brown color (and a characteristic sweetish aftertaste) gives malt + honey. My husband's grandmother, you are right, baked pasco in the oven. I think I should try it too (but already in the oven). Perhaps I will not add these ingredients to the whole dough, but only to a part. Then I'll post it here for comparison.
himichka
and the crust will not dry out?

[lily971]

lily971, you are welcome !
I want you to do everything the way your husband wants.

My husband's grandmother, you are right, baked pasco in the oven. I think I should try it too.

Do you have a stove?
This is a joy for the hostess!

Qween
This is from 500 g of flour:
Photo from the phone, but still ...

Only now I have an eternal problem with this test. The last climb is sooooo slow
I filled the molds by 1/3, and the dough rose - better sit down - 3.5 hours
Although I took out quite bold and voluminous from the HP.
I was already baking baked goods from this pack of yeast, it quickly came up.
Well, in general, I have already resigned myself and do not really play with this test

[Sofim]

Sofim , very beautiful pasochki came out!

But 3.5 hours is a very long time. Strange ...

You know, I cut the dough on a warm surface, put it in warm molds so that the dough does not cool down and does not slow down in growth.

And for the last time I got a very crumbling baking for some reason. The taste, the aroma is superb, but on the second day it was not cut, but crumbled. I don’t understand what’s the matter ... So I thought - instead of butter (there was no at that time) I threw margarine, maybe that's why

[kava]

kava , this is yeah ... I fully admit that this could be because of the margarine. Because I baked any with flour, and I never watched this.

And I also did not observe ... well, sometimes it was denser, sometimes more airy, sometimes it would dry longer, but always the invariably fibrous structure was obtained. And here, it is not directly cut, but tears and crumbles behind the knife. In general, girls, do not use margarine! Said oil means oil!

You know, I cut the dough on a warm surface, put it in warm molds so that the dough does not cool down and does not slow down in growth.

I often make all sorts of buns-cheesecakes and do not get dirty, everything fits quickly. But with this test all the time like this, but oh well

[Sofim]

Sofim , if you do exactly the proportions that I gave at the beginning of the topic, then I want to draw your attention to the fact that compared to the recipe for just a dough (where I baked with a nut filling), there are different proportions.
This recipe I developed on the basis of that test, especially for pasque. And there is more sugar, butter and a little more flour. And then "just dough" does not hold up to pasque, although it is very tasty and fibrous.

Accordingly, the dough for this recipe is heavier. And if you can not strain yourself on buns / cheesecakes, but how convenient it is to cut it.Then, in this version, a more capricious dough may turn out, requiring a warmer temperature for proofing.

Hello! thank you very much for the recipe, although I haven't baked it yet. It has been in my bookmarks since last year, I really want to bake this Easter. It seems that the scent is already in front of the nose.

Can i ask you? How much sugar and butter do you need to add? I'm afraid to put it by eye. I really want it to work (I bake in the oven). Thank you!!!!

[pulka]

pulka, hello.

Feel free to bake this recipe, everything is already provided for sugar and butter. She put it down without regretting that it was both sweet and not dry.

By the way, about the pasks. I called this recipe "Paska (Easter cake) from Viennese dough", but I didn’t like the name, and it was changed, I only saw it later.

Delicious pies for you. If you have questions - ask.

Qween, thank you very much for your answer, and even so quickly !!!))). I asked about the additive only because you wrote earlier that sugar and butter can be added to the cake dough, then great, I do it according to the main recipe.
12 eggs
0.5 kg sugar
0.5 l. milk
75 g yeast
300 gr butter
1750-1800 gr flour
vanilla

Raisins and candied fruits


Thank you again!!

[pulka]

pulka, so no! We are with you now in another topic!

This is one recipe, and this is another. In that thread, I wrote that you can add butter, sugar and what else is needed.

Then I fiddled with that recipe - I added everything I saw fit, wrote it down and made a new topic with the recipe that I wrote on the first page of this topic.

That is, it already contains more butter and sugar. Please note that only one sugar 200 grams per 3 eggs and flour 500 grams. That is, the proportions are different.

But, if you want, then start from the "basic" recipe yourself. I'm not against .

Oh! I got it wrong! just judging by the proportions of small - ... milk 125 ml ... - I thought it was a recipe for a bread machine, but where ..... 12 eggs, etc. ... - for the oven ((

I'll go figure it out Thank you !!!