Easter cake in a bread machine from ready-made dough. Easter cake (kneading dough in a bread machine). The procedure for preparing Easter cake for Easter according to a simple recipe in a Redmond bread machine

13.10.2022

Every year I gather my courage before making the dough for Easter cakes. Home baking Easter cakes is a laborious and lengthy process. I usually spend the entire Saturday - if I put the dough at 10 am, then I finish baking and decorating Easter cakes just in time for 10 pm. Such Easter cakes as we love - rich, sweet, yellow from cinnamon and saffron, you cannot buy in a pastry shop. - a detailed step-by-step recipe for homemade Easter cakes, which are always obtained. - a simplified and quick recipe for lazy cakes with dry yeast.

Since last year I have got a bread maker (model Moulinex OW240E Pain and Delices). I suggest you try two options: 1 - bake a large kilogram cake in a bread machine (on the baking mode of sweet bread). It is clear that it will not be a “cake” shape at all; 2- entrust the bread machine with the preparation of dough for Easter cakes (kneading, settling and rising), and then lay it out in forms and bake in the oven. Having studied the instructions and recipe book that came with the bread machine (which at some points contradict each other), I made my own recipe, and I bring it to your attention. All recipes for home bakery collected All homemade yeast bread on .

Composition:

Kefir - 100 ml
Cognac - 3 tablespoons
Raisins - 60 grams
Sugar - 100 - 200 grams
Eggs - 3 eggs and 2 yolks for batter, 2 whites for icing
Salt - a pinch
Spices and spices: saffron - 1 pinch, tocinnamon - 1 teaspoonardamon - 1/2 teaspoon, mnutmeg - 1/2 teaspoon
Vanillin - 1 sachet (1 gram)
Butter at room temperature - 160 grams
Premium flour - 500 grams
Quick dry yeast - 3 teaspoons
Any nuts - 60 grams
Candied fruits - 30 grams
Freshly squeezed lemon juice - 2 teaspoons
Powdered sugar - 7 tablespoons without a slide

How to cook Easter cakes and dough for Easter cakes in a Mulinex bread machine

So, option 1. Rinse the raisins in hot water and soak in cognac or other aromatic alcohol for at least an hour, then strain through a strainer. Set aside the raisins, and combine the cognac in a deep container with kefir, sugar, 3 eggs and 2 yolks, salt, vanilla and other spices.

Combine eggs, yolks, sugar, kefir, cognac and spices

Blend until smooth and pour into the bowl of the bread machine. Set the whites aside in the refrigerator. (Looking ahead, I’ll say that with 100 grams of sugar, sweetness cakes are obtained from a confectionery, we love much sweeter ones. In the next attempt, I doubled the amount of sugar). In my bread maker, the wet ingredients are placed first, and the dry ingredients are placed on top of them. There are bread machines where the opposite is true, adapt the recipe for your model. Add soft butter in separate pieces.

Beat and add butter

Sift the flour and chop the nuts (I have a mixture of walnuts).

Prepare flour and nuts

Pour flour and nuts into bread machine. The last to add yeast (I use Voronezh).

Add flour, nuts and yeast

Select the program for sweet bread (for recipes like brioche with a high content of fat and sugar), in my model it is program 7. Select the weight - 1000, the color of the crust itself is light. The bread maker itself set the time to 3 hours 30 minutes (of which 2:40 is dough preparation, 0:50 is baking).

Select a program and start the bread maker

Press the start button to start the bread maker. Prepare candied fruits, instead of candied fruits, I have pieces of quince from my favorite. When the bread maker beeps for the first time, add candied fruits and raisins.

After the signal, add candied fruits and raisins

You can't open the lid anymore. But I still looked in once to take a picture of how the dough increased in volume. At this stage, the dough can be removed from the bowl and transferred to the cake molds.

Cookie dough is ready

After the second beep, let's see what we got. Wow! The cake is so voluminous that the lid was slightly opened.

Kulich is ready

Shake out the Easter cake, remove the blade with a special hook. I weighed the Easter cake - 1 kg 140 grams. The aroma is amazing, no worse than my usual homemade Easter cakes in the oven.

Easter cake in the Mulinex bread machine

I did not cover this cake with glaze, we tried it as soon as it cooled down. Everything suited me - aroma, color, sweetness, density, but there was not enough sweetness. We love not just sweet, but very sweet Easter pastries.

Easter cake with raisins, nuts, cinnamon and cardamom

Now option 2. I do everything in the same way, only I increased the amount of sugar to 200 grams. Yes, and there was no kefir, I stirred the sour cream in the water. After 2.5 hours from the start of the bread machine, she took the dough out of the bowl, kneaded it and kneaded it a little.

Dough from a bread machine

For baking, it is easier and more convenient to use disposable paper forms, they do not need to be lubricated with oil. Tear off the dough in small portions and put into molds, filling them a little more than half.

Fill molds with dough

Cover the molds with the dough with a towel and leave in a warm place for 15-20 minutes. Bake at 180 degrees for the first 20 minutes, then lower the temperature to 160 and bake until done. Be guided by your oven, make sure that the Easter cakes do not burn, you may need to cover the tops with foil. Readiness to check as usual, piercing the cake to the very bottom with a wooden skewer, it should come out completely dry.

Easter cakes from the oven

Lay cakes horizontally and cool.

Cool Easter cakes

For protein glaze, beat the reserved proteins for 1 minute at low speed, add powdered sugar and beat at high speed for 6 minutes - the glaze will turn out not liquid and not too thick.

Protein glaze for Easter cakes

Whisking constantly, add the lemon juice and turn off the mixer. Glaze prepared in this way never sprinkles, but dries for a long time - more than a day. Spread egg white frosting over completely cooled cakes.

Apply frosting to cookies

Decorate Easter cakes with grated chocolate, chocolate chips, candied fruits or ready-made powder. I don’t carry Easter cakes to consecrate, but I stick a small branch of consecrated willow into each Easter cake. I don’t know how much this corresponds to church canons, but my great-grandmother, grandmother and mother did this.

Eggs are dyed in onion skins, graceful dragonflies flew in from a girlfriend.

Easter eggs

Easter cakes from dough prepared in the Mulineks bread machine are ready. This (second) version of the test is for the sweet tooth, Easter cakes are very sweet!

Easter cakes from dough cooked in a bread machine in a section

Happy holiday!

Have you decided to cook the dough for Easter in a bread machine without baking? Then I will be happy to tell you how to do this, since you simply cannot find the best assistant for kneading dough.

I have been baking for many years. With the advent of an assistant who knows how to cook bread herself, I have less work in the kitchen, and more delicious pastries. Preparing sweet Easter dough in a bread machine is as easy as shelling pears, since you just need to lay the products in the mold and turn it on for an hour and a half. After the specified time, everything will be ready. It remains only to distribute the dough into molds and bake.

Before, when I didn’t have such necessary kitchen appliances, I thought that it was better to knead the dough with my hands (I still like to do this as an exception). But the bread maker does it better, because it cooks according to the technology: it kneads the right time, heats it to the right temperature, kneads the right number of times, etc. It can be difficult for young housewives to understand all the technological processes and comply with them. Technology does it for us.

Our main task is to use quality products, and I would like to say a few words about this. To prepare Easter, we need the following products: milk, eggs, butter, flour, vanilla sugar, dry yeast, raisins.

For cooking, it is best to use full-fat homemade milk, since the percentage of fat in it is large and the cake will turn out tender and fluffy.
Eggs are also better to take at home, as only in this case, Easter will be a beautiful yellow color. If you take store-bought eggs, then you can add turmeric on the tip of a knife for color.
It is also better to use homemade butter, but this is a rarity in our time, so you can also replace store-bought butter. The percentage of fat should not be less than 72%.
We take wheat flour of the highest grade. It is perfect for baking muffins.
Vanilla sugar or vanillin is used for flavoring. Vanillin in its pure form must be handled with care, as due to its excess, the dough can be bitter.
we have already spoken to you. Personally, I use dry instant (instant). They are the easiest to work with, and they even lift high-fat muffins.
Raisins can be bought light or dark, but the main thing is that they be pitted. Before cooking, it must be poured with hot water to remove any remaining dirt on the surface.

We figured out the quality of the products, now let's move on to the recipe.

Ingredients

2 eggs and milk (total volume should be 300 ml)
40 g butter
6 tbsp sugar (you can add 1-2 more spoons if you have a sweet tooth)
1/2 tsp salt
2 tsp dry instant (instant) yeast
4-4.5 cups whole wheat flour
a pinch of vanillin or 1/2 tsp. vanilla sugar
a handful of raisins

How to make dough for Easter in a bread machine: a recipe

Everything is minimally simple. In a glass with a capacity of 300 ml, we beat the eggs.
Add milk to the eggs in a glass to the very top. Pour the eggs with milk into the mold.
Add a piece of soft butter (you can melt it in a water bath, or you can take a melted soft piece, like mine).
We fall asleep granulated sugar.
A little salt to balance the taste.
A little vanilla sugar for flavor.
Measure out 4 cups of flour.
We fall asleep dry instant yeast and send the form to the bread machine. We turn on the program "Knead the test."
Now we look for a bun to be kneaded from all the ingredients in a few minutes. If necessary, add the remaining flour. For the next hour and a half, the dough for Easter in the bread machine will be kneaded, heated and cooked.
After the beep, it's ready.
I carefully mix the washed raisins into the finished dough with my hands, since in the bread machine the raisins after a hot “bath” in water become soft and are rubbed during kneading in the form.

As you can see, it’s very easy to make Easter dough in a bread machine (without baking). I get 3-4 small cakes from one serving.

Different manufacturers call programs for baking a particular type of bread differently. In any case, if your bread maker does not have a special program for Easter cakes or sweet pastries, choose the program with the longest kneading, as the pastry needs more time to age.

Among the users of bread machines, this method of making Easter cakes is often practiced - the bread machine only kneads the dough, freeing the hands and time of the hostess, and baking Easter cakes is still trusted by the usual oven. But the advantage of a bread machine is precisely in the complete automation of the entire process, from kneading to baking, so we will not dwell on such recipes.

Kulich in bread machine No. 1

Ingredients:
200 ml milk
400 g flour
3 yolks,
½ tsp salt,
2 tbsp Sahara,
1 sachet of vanilla sugar
2 tbsp "sweet sugar"
2 tbsp butter,
1 stack raisins,
2 tsp dry yeast,
a pinch of saffron or turmeric
ground cardamom - to taste.

Cooking:
Rinse raisins in hot water, dry and soak in cognac for 1-2 hours. After that, drain the cognac and roll the raisins in flour. Set the baking program "Bran with bran" or "White bread". Melt but do not boil the butter. Dilute saffron or turmeric in milk. Place the food according to the instructions for the bread maker. If the design of the bread machine provides for a dispenser, put the raisins there. If you don't have a dispenser, add the raisins 15 minutes after you start kneading. You will end up with a cake weighing approximately 750 g. Decorate it as you like.

Easter cake in bread machine No. 2

Ingredients:
2.5 tsp dry yeast,
400 g flour
½ tsp salt,
4 eggs,
4 tbsp Sahara,
1 tsp vanilla,
100 g butter,
50 ml orange juice
raisins, nuts, candied fruits - a full dispenser or 1 stack.

Cooking:
Soak raisins in hot water and pat dry. Cut candied fruits into small cubes. Cut the nuts into not too small pieces. Melt the butter. Sprinkle the yeast at the bottom of the bucket, sprinkle the sifted flour on top, put the rest of the ingredients and lastly the melted butter and juice. Select the program "Dietary" (if available) or "Bran with bran".

Kulich in bread machine No. 3

Ingredients:
2.5 tsp dry yeast,
400 g flour
½ tsp salt,
7 tbsp Sahara,
1 sachet of vanilla sugar
2 tbsp butter,
3 eggs,
170 ml milk
100 g raisins,
½ tsp turmeric or saffron
anise or cardamom - to taste.

Cooking:
Soak raisins and pat dry. Melt the butter in warm milk and cool slightly. Add turmeric or saffron to milk. Put the food in the bucket according to the instructions. Put the raisins into the dispenser or directly into the bucket 15 minutes after the start of the kneading. Set the mode to "Basic Fast" (for "Panasonic"), the size of the loaf is M, the color of the crust is light or medium.

Easter cake in bread machine No. 4

Ingredients:
3 stack. flour,
5 tbsp Sahara,
4 tbsp softened butter,
1 stack high fat milk,
3 tsp dry yeast,
½ stack raisins,
100 g candied fruits,
2 tbsp crushed almonds,
1 sachet of vanilla sugar
1 tsp salt.

Cooking:
Cut the candied fruits into small cubes, rinse the raisins in warm water and dry. Pour sugar, salt, sifted flour, yeast, softened butter, candied fruits, raisins and nuts into a bucket of a bread machine. Then pour in the milk and set the baking program for ordinary bread (for the Zelmer bread machine). Pour the finished cake with egg white whipped with powdered sugar and sprinkle with special sprinkles.

Kulich in bread machine No. 5

Ingredients:
430 g flour
2 eggs,
160 g sugar
1 sachet dry yeast
70 ml full fat milk or cream
250 g fat cottage cheese or curd mass,
50 g butter,
40 g vegetable oil,
1 tsp salt,
200 g raisins,
1 tsp crushed almonds,
1 tsp cinnamon,
1 tsp cardamom,
1 tsp nutmeg,
white icing for decoration.

Cooking:
Mix in a bucket 1 tbsp. flour, 1 tbsp. sugar, yeast and warm milk, let rise for 20 minutes. Whisk the whites, rub the yolks with sugar. In a bucket, add proteins and yolks, sifted flour, butter and vegetable oil and cottage cheese, rubbed through a sieve. Turn on the kneading program, wait 10-15 minutes, then turn off and on again. After the start of the second batch, add spices and additives. Decorate the finished cake with icing.

Kulich in bread machine No. 6

Ingredients:
2.5 tsp dry yeast,
500 g flour
½ stack Sahara,
1 sachet of vanilla sugar
½ tsp salt,
70 g butter,
4 yolks,
250 ml milk
100 g raisins,
turmeric on the tip of a knife.

Cooking:
Rinse and dry the raisins, you can pre-soak in cognac. Before adding to the dough, it is better to dust the raisins with flour. Cut a little into small pieces. Place the food according to the instructions for the bread maker. Select the "Basic with raisins" mode, the crust is light, the size is small. The weight of the finished cake is about 1.2 kg.

Kulich in bread machine No. 7

Ingredients:
2.5 tsp dry yeast,
450 g flour
½ tsp salt,
6 tbsp Sahara,
1 sachet of vanilla sugar
6 tbsp vegetable oil,
3 eggs,
100 ml of water
full dispenser of nuts, raisins and apple slices.

Cooking:
Select the program "Basic with raisins" or "Sweet bread". Prepare the products: soak the washed raisins in boiling water or cognac, drain the liquid, dry and roll in flour, sift the flour and heat the water to 40ºС. Put the food in the bucket, turn on the program and bake the cake. The dough will be a little watery when kneading, this is normal.

Kulich in bread machine No. 8

Ingredients:
500-550 g flour,
100 ml milk
100 ml cream
110 g sugar
½ tsp salt,
50 g butter,
3 eggs,
1.5 tsp yeast,
½ tsp turmeric,
40 g dried apricots,
40 g raisins,
vanilla, cardamom - to taste.

Cooking:
Dilute sugar, salt, turmeric and butter in milk heated to a temperature of 40 ° C, pour into a bucket and add cream to the milk. Whisk the eggs with a fork and also pour into a bucket. Sift the flour into a bucket, make a well in the center and pour the yeast into it. Add aromatics. Set the mode to "Sweet Bread", the size of the loaf is large. 15 minutes after the start of kneading, add raisins, candied fruits and dried apricots, cut into small cubes. Decorate the finished cake with sprinkles or icing made from protein and powdered sugar.

Kulich in bread machine No. 9

Ingredients:
120 ml milk
350 g flour
30 g dry yeast
125 g sugar
100 g butter,
1 egg
1 tsp salt,
40 ml cognac,
1 tsp cinnamon,
1 tsp cardamom,
100 g almonds
100 g candied fruits.

Cooking:
Heat the milk to a temperature of 40ºС, melt the butter and cool slightly. Place all ingredients, except for candied fruit and nuts, in the bucket of the bread machine in the order in which they are listed in the recipe. Pour the yeast into the recess made in the flour. Place candied fruits and nuts in a dispenser or add to a bucket during the second batch. Select the program "Sweet pastries", the size of the loaf is 750 g.

Kulich in bread machine No. 10

Ingredients:
2.5 tsp dry yeast,
1 stack Sahara,
1 sachet of vanilla
500 g flour
200 g butter,
150 ml milk
4 eggs,
1 yolk,
2 tbsp vegetable oil,
½ tsp salt,
nuts, raisins - to taste.

Cooking:
Heat the milk, soften the butter, but do not melt. Rub the yolks with 1 tbsp. sugar, beat the whites in a dense foam with 1 tbsp. Sahara. Put all the products, except for raisins and nuts, in a bucket, turn on the "Pizza" mode and let the dough mix well. Then load nuts and raisins into the dispenser, turn on the "Basic with raisins" program, select the size of the loaf - small, the color of the crust - light.

Cake with dried cherries

Ingredients:
250 ml milk
50 g butter,
½ tsp salt,
150 g sugar
450 g flour
1 tsp dry yeast,
1 tsp vanilla,
1 egg
1 tsp baking powder
100 g dried pitted cherries
½ tsp cinnamon.

Cooking:
In a bucket, load all the ingredients, except for the dried cherries. It can be placed in a dispenser or, if not available, added to the dough during the second batch. Select the program "Basic mode", the color of the crust is medium, the size of the loaf is 750 g. Decorate the finished cake with protein glaze, cherries and coarsely grated chocolate.

Easter cake in a bread machine with cottage cheese

Ingredients:
600 g flour
220 g soft cottage cheese or curd mass,
3 eggs,
2 tbsp dry milk,
2 tbsp melted butter,
100 g raisins,
2 tsp dry yeast,
2 tbsp honey,
a pinch of salt,
water,
vanilla or cardamom - to taste.

Cooking:
Soak the raisins in hot water and put on a sieve. Crack the eggs into a measuring cup, fluff them with a fork and add enough water to make 300 ml. Pour into a bread machine, add milk powder, add cottage cheese rubbed through a sieve, melted butter, honey, salt and yeast. Turn on the kneading and baking mode for 3 hours, sift 500 g of flour and check how the bread machine kneaded the dough - if it turned out to be sticky, add another 100-150 g of flour. Pour the finished cake with whipped protein with 100 g of powdered sugar.

Be sure to check out our Easter recipes. Happy Sunday to you!

Larisa Shuftaykina

Happy Easter, dear readers!
As always, I can’t post Easter recipes on the blog in advance: I do everything at the last moment. Well, nothing, practice shows that next year all these posts become very popular and in demand. This year I did not celebrate Easter, as usual, with my students at the university, since Easter is late, and the semester has already ended for us, and we did not expect guests. Therefore, this time I made only two small cakes for our small family, and it was not scary to experiment and try a new recipe. By the way, mine is very good and completely suits me, but it was interesting to try to make dough for Easter cakes in a bread machine, and this technology will come in handy for many readers.
Easter cakes turned out very well: they rose high, easily fell out of shape, were cute, yellow in color, traditionally soulful and rich in taste, and their texture was very pleasant: slightly layered, very similar to the texture . The bread maker also helps save a little time and effort, and there was less dirt in the kitchen. And yet, it’s impossible to do without fuss with Easter cakes, but this is their charm :)

Another new point: for these Easter cakes, I made glaze according to a new recipe, similar to Italian meringue, and I liked it more than the traditional one.

Dough Ingredients(with minor changes from the original recipe):

330 g flour (plus a little extra for dusting the dried fruit and dusting the moulds)

1 1/2 tsp dry active yeast

125 ml milk

2 egg yolks

85 g sugar

70g butter (plus more for greasing the molds)

2 tbsp olive oil

80 g dried fruits and candied fruits (this time I took only dried cranberries)

handful of unroasted almonds

1 tbsp cognac or rum

1 tsp lemon or orange zest (I substituted lime zest)

1/3 teaspoon cardamom (I didn't have any)

large pinch of saffron

1 tsp vanilla essence (or 2 tsp vanilla sugar)

1 tsp salt

Glaze Ingredients:
1 egg white
1/2 cup sugar
1/6 cup water
a pinch of a special protein stabilizer (cream of tartar, you can not use)
a pinch of salt
1/2 tsp vanilla essence (or 1/4 tsp rum)

The dough in this recipe is made in two batches (according to the classical canons, the dough for Easter cakes should rise three times: dough, main dough, plus Easter cakes themselves.) For the first batch, put half the sifted flour, milk, olive oil, salt, 1 tbsp. l. sugar and yeast in the order indicated in the instructions. We put on a fast cycle for the test (or set the program on the "Homemade" cycle: 10 minutes - heating, 14 minutes - kneading, 20 minutes - rising. By the way, a positive point: this recipe made me learn how to set a program for my bread machine! )

The dough after the first kneading came out quite thick and dense, which confused me a little, since I was used to making Easter cakes on a semi-liquid dough, but then everything turned out well.

While the bread machine is working on the first batch, prepare the rest of the ingredients. Lightly beat the egg and yolks, separate a couple of teaspoons of the mixture to grease the top of the Easter cakes. Add sugar and beat the mixture until white.

Boil the almonds for 3 minutes in boiling water.

Then we clean the almonds and chop not very finely.

Grind saffron into powder and pour cognac or rum. Dried fruits pour a small amount of hot water. Three lemon, orange or lime zest on a fine grater. Melt the butter in the microwave.

Steamed dried fruits, if they are large, cut into small pieces. Dredge dried fruits in a little flour.

For the second batch, put the beaten eggs, butter, vanilla essence, saffron (with liquid) and the remaining sifted flour in the bread machine (to the dough obtained after the first batch) in the order indicated in the instructions. We put on the main cycle for the dough (or set the program on the "Homemade" cycle: 10 minutes - heating, 20 minutes - kneading, 45 minutes - the first rise, 50 minutes - the second rise.) If you are going to bake Easter cake directly in bread machine, you can put it on the main cycle for bread, or add another 40 minutes. for baking to the preset program "Homemade." During kneading, when a beep sounds to add additional ingredients, add almonds, dried fruits and lemon zest to the bread machine.

The dough after the second kneading turns out to be pleasantly yellowish and again quite dense - denser, I eat my usual dough for Easter cakes, more similar in texture to dough for rich yeast buns or pies.

Lubricate the cake molds well with butter and lightly sprinkle with flour. We put the dough into the molds, filling them 1/2 - 2/3 of the volume. We cover the forms with the dough with a towel and let them stand for 15 minutes in a warm place. Lubricate the top of the cakes with beaten egg with a little water. Place the molds in a preheated 180 C (350 F) oven and bake for 40-50 minutes, until toothpicks dry. If during the baking process the top of the calls begins to brown very strongly, you can cover it with a small circle of foil.

We take out the Easter cakes (they rose, by the way, wonderfully.) Let them cool for a few minutes in the form, then take them out (the Easter cakes jumped out of the molds without any problems either; the technology of lubricating the molds with oil and sprinkling them with flour is very effective.)

We cool the Easter cakes by laying them on their side on a towel and often turning them over.

Ready for frosting. [Italian meringue is whites whipped with hot sugar syrup. They are more stable than regular whipped egg whites and are very good for decorating cakes, cupcakes, or, in our case, Easter cakes.] With a mixer, beat the egg white with salt and a stabilizer, if using it, into a soft foam.

Recipes for Easter cakes are very easy to cook in a bread machine: the dough comes out airy and tender. There are 7 recipes in our collection!

milk - 170 ml;
eggs - 3 pcs.;
flour (highest grade) - 400 g;
salt - 0.5 tsp;
sugar - 7 tbsp. l.;
butter - 20 g;
dry yeast - 2.5 tsp;
vanillin - 0.5 sachet;
raisins, candied fruits - 100 g;
glaze, colored powder.

Pour the sifted flour, place salt, sugar and vanilla in the corners. Make a well in the middle and pour in the yeast. If the instructions for your bread machine model say that the products are laid in a different order, do so.

Set the mode to "Fast" (I have 2 hours 10 minutes), the crust is light, weight - 750 grams. Steam the raisins with boiling water, drain the water, mix with a small amount of flour.

After a special signal, add raisins and candied fruits to the bucket. The dough will be liquid, as it should be. Do not open the lid of the bread maker again.

Ready-made delicious and very fragrant Easter cake cooked in a bread machine, remove from the bucket, let cool a little and cover with any glaze - at your discretion.

Recipe 2, step by step: Easter cake with candied fruits in a bread machine

The recipe is quite simple, it can be easily adapted to almost any bread machine.

Easter cake dough:

1 glass of milk
3 tsp dry yeast or 25 gr. fresh yeast
3 cups premium flour
1 cup of sugar
2 yolks
50 gr. butter
½ tsp salt
2 tbsp vegetable oil
100 gr. candied fruits or nuts

Decoration:

1 egg white
1 tbsp Sahara
topping for cakes

Pour two tablespoons of vegetable oil into a clean baking dish. I usually pour oil on the shoulder blades, when mixed, it is quickly distributed throughout the dough.

Milk is heated to a temperature of 40 degrees. Pour warm milk into a container. It is important that the milk is not hot, at high temperatures (over 50 degrees) the yeast dies.

Pour either dry yeast into warm milk, or crumble fresh pressed yeast. We crumble fresh yeast with our hands.

Easter cake is made from rich dough. Such a dough contains a lot of butter, sugar and eggs, it is less suitable, so more yeast is always put in it than for ordinary bread. So, for Easter cake we take 3 tsp. dry yeast or 25-30 gr. fresh yeast.

In order for the yeast to wake up faster and begin to grow intensively, I usually add a tablespoon of flour and a tablespoon of sugar to warm milk, but this is not necessary.

We take eggs at room temperature, separate the yolks from the proteins. We put two yolks in the dough. Thanks to the yolks, the cake will turn out more yellow.

We heat the butter. Add warm, but not hot, butter to the baking dish.

I put sugar. According to this recipe, the cake turns out to be quite sweet. If desired, the amount of sugar can be slightly reduced.

We sprinkle flour.

Add salt.

We turn on the bread machine to the “BAKING WHITE BREAD” mode, indicate the crust as medium (or whichever you like best).

During kneading, pay attention to the consistency of the dough. A ball should form, which begins to move away from the walls of the mold.

If suddenly the dough turned out to be liquid due to large yolks or a little more butter (milk) was put in, then you can add a little flour. We add a little flour, because with an excess of flour, any pastry turns out to be tough.

We put candied fruits or nuts after the end of the kneading process. This is due to the fact that working blades grind candied fruits, and this is not desirable.

Remove the finished cake onto the wire rack.

Chilled protein first beat without sugar. When the protein brightens, add sugar. Beat until a stable thick foam is formed.

We coat the cooled cake with white fondant and sprinkle with colored sprinkles for cakes. Alternatively, you can simply sprinkle the cake generously with powdered sugar.

Recipe 3: Easter cake in a bread machine with raisins (with photo)

Wheat flour - 400 grams,
Dry fast-acting yeast - 2.5 teaspoons,
Sugar - 8 tablespoons
Salt - 0.5 teaspoon,
Chicken eggs - 3 pieces,
Milk - 170 ml,
Butter - 50 grams,
Vanillin - optional
Raisins or candied fruits 2-3 handfuls.

Everything is very simple and very convenient with a bread machine. According to your instructions for it, you put the ingredients in a bucket, all in order as in the recipe or in the order as written in your instructions (first dry, then liquid ingredients, or vice versa).

We choose the mode in which we cook bread, either basic or fast (depending on the available time). The color of the crust is medium.

We wash the pitted raisins, if they are too dry, then soak them in advance in a cup of warm water. When the dough is kneaded, add raisins. This is about 5-8 minutes from the start of the program. If suddenly the flour remains on the edges, use a silicone spatula to “help” brush it into the dough. The dough is liquid, do not worry, it should be so.

After the signal, when the cake is ready, we take it out of the bucket. Let it cool completely, sprinkle with powdered sugar, or decorate with protein fudge.

Recipe 4: how to bake a simple Easter cake in a bread machine

Flour - 500 gr.
Egg - 4 pcs.
Milk - 100 gr.
Butter - 100 gr.
Live yeast - 20 gr.
Sugar - 1 tbsp.
Salt - 0.5 tsp
Raisins - 100 gr.
Vanillin, cinnamon to taste.

Separate whites from yolks. Beat the yolks with sugar. Beat egg whites until peaks form.

Place the ingredients in the mold in the order in which your instructions say. In our slow cooker, liquid ingredients go first: milk heated to 50 degrees, softened butter, yolks, proteins.

Then dry ingredients: salt, sugar, spices, flour. Make a well in the flour and place the yeast in it.

Place the mold in the bread machine. Set the mode "French bread" (cooking time - 3 hours 20 minutes). Put the raisins into the dispenser or pour into the dough after the first signal.

Glaze can be prepared lemon: mix a few tablespoons of powdered sugar with 3-4 teaspoons of lemon juice. The icing should be viscous - that is, not dripping from a spoon.

Recipe 5: Easter cake in glaze with candied fruits for Easter in a bread machine

milk, fat content 1.5% -3.5%, 125 ml;
margarine, 125 g;
chicken eggs, 2 pcs.;
granulated sugar, 150 gr.;
wheat flour, premium/extra grade, 450 gr.;
dry yeast, instant, 2 tsp;
dried fruits: candied fruits / mixture with raisins, etc., 150 gr.;
cognac, 2 tbsp.

milk, 2-3 tablespoons;
powdered sugar, 150 gr.;
candied fruits, 30-50 gr.

Before you start laying food in a cold storage container, they must be prepared, for example, eggs must be at room temperature, otherwise the dough will not rise well and be heavy, which means it will not bake well.

Take the eggs out of the fridge and let them sit for at least half an hour.

The temperature requirement also applies to milk - using a special measuring cup, draw 125 ml, milk should have a temperature as close as possible to 35 degrees, this indicator is needed for the yeast to work properly.

Pour milk into the bowl of the bread machine, then break two eggs into it.

Put the candied fruits or the mixture in a separate bowl, pour over the cognac, mix thoroughly and let stand in a warm place for at least 15 minutes.

Cut the margarine into small cubes, transfer to a heat-resistant bowl and melt in a water bath or microwave.

Using a kitchen scale, measure exactly 150 grams of granulated sugar.

Add melted butter alternately to the milk-egg mixture, then granulated sugar, pouring it in a circular motion, and finally candied fruits, after draining the excess cognac.

Sift 450 g of wheat flour into a deep bowl, the kitchen scale will again help determine the exact amount.

Pour the flour into the bowl of the bread machine with a high slide, make a recess in the top.

Add dry yeast to prepared well.

Insert the bowl into the oven, set the main program "White/wheat bread", loaf weight 1000 gr, crust color - medium, turn on the appliance.

Immediately after the end of baking, carefully remove the finished cake from the bread machine and place on the wire rack, let it cool completely without covering.

It remains to prepare the glaze and decorate the cake. To do this, first chop the candied fruits: wipe one part on a fine grater, finely chop the second.