An integral part of the great Easter holiday is Easter cakes.
Usually they are baked in the oven, spending a lot of time and energy for kneading and directly baking. But with the advent of bread machines in many kitchens, the process of making cakes is simplified.
There are many recipes for Easter cakes in the bread maker, consider the most delicious.
Easter cake in a bread machine - basic principles of cooking
The bread machine is useful and very comfortable at home. And many housewives once having tried this miracle technique in action no longer want to abandon it. And the truth is whether it’s a joke to put all the necessary components of the dish into the bowl, press the button and wait for the end of the kneading and cooking process - no hassle, no worries and lots of free time.
However, often the same housewives prefer to cook holiday cakes without using a bread machine, believing that it does not produce traditional Easter cakes, but an ordinary pastry. And completely in vain! Knowing the recipes and the intricacies of making cakes in a bread machine, each one will get exactly the festive baking that is required.
If you are used to cooking dough by hand, then the process of kneading dough for cakes in the bread maker will seem unexpectedly accelerated. But this is for the better, the machine itself knows when, how and how many times to knead, wait for raising and again knead.
Despite all the apparent simplicity, some cakes in the bread machine do not work, and the point is not that the recipes are incorrect or the ratio of ingredients is incorrect. Most often the matter is as flour. Therefore, in order to avoid setbacks, be sure to bake the test cake first and foremost.
1. Easter cake in a bread machine: a classic recipe
Ingredients:
• one glass of warm milk;
• 0.6 kg of flour (it is recommended to use wheat);
• two eggs;
• a third of a glass of sugar;
• butter (a little less than one pack);
• raisins;
• a small glass of cognac;
• some salt;
• yeast.
Cooking method:
1. Insist raisins in brandy for about half an hour. Dry the raisins carefully and roll in wheat flour (try to avoid excess flour).
2. Prepare the dough. Beat eggs. Add oil to the egg mixture, stirring until smooth. Salt. Add sugar. Pour in warmed milk. Stir and pour the mixture into a bread machine.
3. Add wheat flour by making a small central center indentation. Put the yeast, turmeric.
4. Cook pastries using the Sweet Bread program. The size of the cake is one kilogram.
5. After the beep, add raisins.
6. Bake for an hour. Use a toothpick to check if the pastry is ready.
7. Put the finished cake on the program “Only baking” or “Heating” for half an hour. Kulich is ready.
2. Chocolate cake in a bread maker
Ingredients:
• flour (three hundred grams);
• a small amount of warm milk;
• 4 tablespoons of semolina;
• a piece of butter;
• three tablespoons of fat sour cream;
• one protein;
• five egg yolks;
• liquid natural honey;
• one and a half teaspoons of dry yeast;
• sugar;
• salt;
• natural cocoa;
• dried cranberries.
Cooking method:
1. Beat the protein with the yolks and milk warmed to room temperature until smooth. Add sugar, salt, natural honey. Beat again.
2. Add butter, sour cream and mix. Use only room temperature foods.
3. Enter sifted cocoa powder.
4. Pour yeast, flour, semolina onto the bottom of the breadmaker. Pour in the beaten egg mixture. Knead the dough and wait for it to rise.
5. Pour dried cranberries.
6. Rise the rising dough.
7. Bake for one hour. To give the desired taste, use the mode corresponding to the French bread.
8. Cover the finished baking with chocolate icing.
3. Easter cake in a bread machine: recipe with lemon
Ingredients:
• portion of dry yeast;
• a cup of warm milk;
• butter (eighty grams);
• half a glass of sugar;
• two eggs;
• half a kilogram of flour;
• salt;
• whole lemon;
• raisins;
• granulated sugar.
Cooking method:
1. Pour boiled water over the raisins for ten minutes. Drain the water.
2. Grate the zest of a whole lemon on a fine grater.
3. Sift wheat flour before adding to the future dough. Add dry yeast, a couple of eggs with protein and yolk, about half a package of butter, sugar, pour in milk. Salt to taste.
4. Turn on the "Dough" mode. Mash the risen dough.
5. Bake a cake for about one hour.
6. To prepare the icing in powdered sugar, add a spoonful of lemon juice, mix. Allowed to use natural food coloring. Cover the finished cake with glaze.
4. Easter cake in a bread machine: recipe with raisins and spices
Ingredients:
• two hundred milliliters of milk at room temperature;
• four hundred grams of flour;
• three egg yolks;
• sugar (white and vanilla);
• a pinch of salt;
• a small amount of butter;
• raisins;
• dry yeast;
• turmeric and ground cardamom - to taste.
Cooking method:
1. Rinse the raisins with running hot water. Insist washed raisins in a small amount of cognac for about a couple of hours. After brandy, roll the raisins in flour.
2. Turn on the bread maker to make baked goods.
3. Melt the butter.
4. Add spices to milk for taste.
5. Put food in the bread machine. Turn on cooking mode.
6. Add a small amount of raisins to the baking dish.
7. Decorate the Easter cake before serving.
5. Easter cake in a bread machine: recipe with orange
Ingredients:
• four hundred grams of flour;
• portion of dry yeast;
• salt;
• four eggs;
• four tablespoons of sugar;
• vanilla sugar;
• half a pack of butter;
• natural orange juice;
• a glass of raisins, dried fruits and chopped nuts.
Cooking method:
1. Insist raisins in boiled hot water.
2. Finely chop the dried fruit. Chop the nuts.
3. Melt the butter.
4. At the bottom of the breadmaker, put yeast, flour after sifting, the rest of the ingredients. For further preparation of the dough, put warm butter, stir.
5. Pour in the orange juice.
6. Cook the cake for the set time.
7. Decorate the finished baked goods.
6. Easter cake in a bread machine: recipe with dried fruits
Ingredients:
• half a kilogram of wheat flour;
• one hundred milliliters of warm milk and cream;
• one hundred and ten grams of granulated sugar;
• a pinch of salt;
• a pinch of turmeric;
• fifty grams of butter;
• three eggs;
• one and a half teaspoons of yeast;
• raisins;
• dried apricots;
• vanilla;
• cardamom.
Cooking method:
1. Heat the milk to room temperature. Dilute butter, sugar, salt and turmeric in it. Pour the milk mixture into the bread machine. Add cream.
2. Beat the eggs with a fork. Pour the bread machine into the container.
3. Add sifted flour. Make a central recess for yeast and aromatic substances.
4. Cook the Easter cake in the "Sweet bread" mode. After 15 minutes, add dried apricots with raisins.
5. To decorate the finished cake, use protein glaze with powdered sugar.
7. Honey cake in a bread maker
Ingredients:
• two hundred grams of fat cottage cheese;
• a couple of tablespoons of milk powder;
• 600 grams of flour;
• two and a half tablespoons of natural honey;
• filtered drinking water;
• three eggs;
• a couple of tablespoons of vegetable oil;
• dry yeast (one serving - two teaspoons);
• one hundred grams of raisins;
• salt.
Cooking method:
1. Beat the eggs with a fork. Add drinking water. It should turn out about 300 milliliters of egg mixture. Pour the mass into the bread machine.
2. Add melted butter, fat cottage cheese, natural honey to the egg mixture. Salt.
3. Scald raisins with boiled water. Add washed raisins to the dough.
4. Pour yeast, put milk powder. Stir the ingredients.
5. Add the wheat flour.
6. Bake for three hours.
Easter cake in a bread machine - tricks and tips
Equally important is the finished look of Easter cakes. To do this, bake the pastries with icing and sprinkle with confectionery powder. Glaze can be sugar, protein, chocolate. Basically, cakes are decorated with protein glaze, which is prepared from only two ingredients: sugar or powdered sugar and egg whites.
So, for the preparation of icing for Easter cakes in a bread machine, take 2 protein and a glass of sugar, you can take a pinch of salt for splendor. Proteins must be cold, therefore, separating the yolks from the proteins, put the last 20-30 minutes in the refrigerator.
Put the chilled proteins in a bowl, pour a pinch of salt. Beat until the mass doubles. Pour in sugar gradually, without ceasing to beat. As a result, all the grains should be completely dissolved, and the mass should be stable.
Apply the finished glaze to the finished Easter cakes.
Here, too, there are a couple of tricks:
• Frosting is applied to cooled cakes.
• After cooking, the icing should be kept at room temperature for 3-4 minutes, and if it does not leak, it means it is made correctly.
• Confectionery sprinkle is applied to the icing immediately after application, then it will fix well and will not crumble.
• If you use not a sprinkle for decoration, but a special confectionery pencil for applying patterns, use it after the protein glaze has completely cooled down.
• Using pastry bags you can apply glaze with original patterns.
• The icing will lie evenly on the cake if the baking surface is soaked in syrup or a thin layer of jam.
