Easter cake in the bread machine

В рецепт пасхального кулича в хлебопечке входят следующие ингредиенты: пшеничная мука высшего сорта, молоко (любой жирности), куриные яйца, сахарный песок и сахарная пудра, любые цукаты, вяленая клюква, сливочное масло, апельсиновая цедра, сок лимона, быстродействующие дрожжи (чайные ложки под нож или 6 граммов), соль And a little vanillin (can be replaced with a teaspoon of vanilla sugar). All products should be at room temperature.

Depending on the model of the bread maker, the product laying sequence may vary. At first I have liquid ingredients, then dry. Pour the milk into the bakery container, add melted and cool butter.

My chicken eggs are dry. We break them into a separate bowl, after which we take from the total volume half of one egg protein — we will need it to make glaze for the finished Easter cake. We pour everything else (3 yolks and 2.5 proteins) to milk with butter.

Next, we put the orange zest and a pinch of vanillin chopped on a fine grater. We’ll chat a little.

Finally, we sift the wheat flour of the highest grade into the bowl. I hope you understand that such a amount of flour is a relative concept: you may need a little more or less. It depends not only on moisture in flour, but also on the size of chicken eggs.

In different edges of the container, pour sugar, small salt and high yeast. Just dry yeast and fresh (pressed) I did not check for this recipe, so I can’t say anything about the possible result.

We place the container in the bread machine, select the program French bread. Time 3 hours 50 minutes. The crust is medium, a loaf is 900 grams. If you do not have such a mode, focus on those that are available. I advise you to use the one, the time of baking in which is at least 3.5 hours, since the yeast dough is a butt and it needs to be well thrown. The first 15 (or maybe 17-20, it certainly did not detect) for minutes the bread machine is needed to knead the dough and form a bun. Here she may need your help. If wheat flour is too dry, you need to add a little more milk. And when you see that the bun is too liquid and does not want to gather in the ball, sprinkle a little flour. The dough for Easter cake in the bread machine turns out to be very soft, delicate and shiny. It holds the form, while slowly begins to spread to the sides. Do not clog the dough with excess flour, otherwise the finished pastries will be dense, not high and not as air as we would like. After what time, our assistant will give a signal that it is time to pour additives. I have these homemade tsukati from pumpkin and kiwi, as well as a sluggish cranberry. I sprinkled dried fruits with a tablespoon of wheat flour and simply added to the dough. The bread machine continues an intense knead.

This is what a bun looks like for the future Easter Easter cake. He was noticeably condensed, but at the same time he still remained soft enough. Then the dough in the bread machine will wander.

The next step is not at all required, but sometimes I do that. Just when you hear that the bread machine started the last kneading before the final proofing workpiece, wait for the end of rotation of the scapula. Remove the bun and carefully round it, laying exactly in the center. Some cooks even remove the shoulder blade so that there is no unsightly dent left at the bottom of the finished pastries. But, unfortunately, from time to time, the shoulder blade stopped acting, so it is always not a place. Now do not open the lid until the end of the program.

When the cooking time comes out and the bread machine will write down, feel free to open the lid and see what happened. That's how our Easter Easter cake rose! He practically rested on the lid — for a long time I have not had this.

Immediately we take out a bucket with a cake.

Let hot pastries stand for a couple of minutes, and then remove it from the container. A tall and ruddy handsome man, the eye rejoices.

And then the view from the other side — you see, the roof was slightly demolished to him. This sometimes happens if the dough is not enough. Nevertheless, this is not critical for the cake, since we will still cover it with glaze.

Usually the Easter cakes are cooled on the side, especially if they turn out very high. I did so.

While the Easter cake is cooling down, we will prepare sugar icing. To do this, we simply connect the sifted sugar with half a protein and thoroughly wipe everything with a spoon, fork or spatula until the powder is completely dissolved. At the end, add a little lemon juice and mix everything well again. The glaze should turn out to be homogeneous, smooth and brilliant. Sugar powder may need more or less depending on the size of the protein. If you want a thick icing, add more powder, but gradually.

We cover the cooled cake of icing icing and, if desired, decorate with confectionery sprinkle or other decor to choose from.

As a rule, Easter cakes are prepared on the eve of the holiday, that is, they give pastries to brew and ripen. Then she has a more intense taste and aroma. We took off the sample as soon as the baking cooled down and the icing dried up a little.

See how air, fluffy and fibrous turned out a crumb? Frankly, Easter cake in the bread machine not only pleased us with its taste and aroma, but also pleasantly surprised me with the result. I really cooked and did not really hope for such an amazing result.

If your bread machine still dusts in the far corner of the kitchen cabinet, and there is no time to mess with yeast dough, rather give her another chance and bake such a wonderful cake to Easter!