Butter cake

[Recalculation of Easter cake for bread makers of smaller capacity (up to 900 grams of ready-made bread):]

Butter cake

Category: Easter

Ingredients
yeast	2.5 tsp
flour	500 g
sugar	90 g (about, 5 cups)
vanilla sugar	1 sachet
salt	0.5 tsp
butter	70 g (cut into slices)
egg + yolk	1 pc. (about 70 g total)
or
yolks	4 things. (about 70 g total)
milk	250 ml (warm up to 40C)
turmeric	on the tip of a knife (for color)
raisins	a lot in the dispenser or by signal

Cooking method

• Program for Panasonic - Basic with raisins, size M, light crust.
• If your bread maker has a program Sweet breadthen bake on it.
• Dispenser volume = 250 ml
• In the absence of a dispenser, additives are added according to the HP signal.
• The weight of the finished cake is 1220g. The consistency is "sticky" with an oily taste. It crumples easily, so you need to take it out carefully, let it stand in a bucket a little and cool down, and it is better to cut it completely cooled down (I cut it the next day, if my family can tolerate it). Very tasty and surprisingly, it does not burn. The roof bursts a little, maybe you need to grease it with water before baking.
• You can add 1 apple, peeled and chopped, but then there is the possibility of burning and crawling out of the bucket (well, the taste is slightly diluted).
• And with an apple (much higher - rested on the lid and got tanned)
• Recalculation of Easter cake for bread makers of smaller capacity (up to 900 grams of ready-made bread):
• 1.75 tsp yeast
• 340 gr flour
• 60 grams of sugar (0.3 tbsp)
• 1 bag of vanilla sugar
• 0.5 tsp salt.
• 50 g butter, cut into slices
• 3 yolks = approximately 45 g
• 170 ml of milk, warm up to 40C
• Raisins - a lot in a dispenser or on a signal
• Program for Panasonic - Basic with raisins, size M, light crust.
• If your bread maker has a program Sweet breadthen bake on it.
• Dispenser volume = 250 ml
• In the absence of a dispenser, additives are added according to the HP signal.
• Butter cake (very small)
• Yeast 1.5 tsp
• Flour 300 gr
• Sugar 60 gr.
• Vanilla sugar - 1 sachet
• Salt 0.25 tsp
• Butter 40 gr. (cut)
• Egg 1 pc. (About 40 gr) or 2 yolks (about 40 gr)
• Milk 150 ml. (heat up to 40g.)
• Turmeric - on the tip of a knife (for color)
• Raisins - a lot in a dispenser or on a signal
• Program for Panasonic - Basic with raisins, size M, light crust.
• If your bread maker has a program Sweet breadthen bake on it.
• Dispenser volume = 250 ml
• In the absence of a dispenser, additives are added according to the HP signal.
• 
• 
• 
• This is it in the oven:
• 
• And this with the addition of an apple:
• 

Note

Final photo from Olga @

Cooking (step by step photos) from Izuminka

Similar recipes

Easter cake "Lamb" in metal form (Olga from Voronezh)

Kulich recipe for the Tefal bread maker (marthika)

Kulich of Alexandria (Natalia Polt)

And some photos
After 5 min. after the start of the batch
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Middle of batch
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Raisin bookmark
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The batch is over
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Before baking
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The same thing, but with an apple before baking. Rises much higher.
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What a beautiful. Is this a bookmark of products for 1000 grams?

Rather at 1250. The dough is very soft, any oven can handle it. But it comes out well from the bucket.

good, but what to do if it still flooded out of the bucket

Catch.
If your bread machine is designed for 1250 or more, then the option "without an apple" will not run far (checked). If you want to try with an apple - put half of the chopped apple, it will probably not rise so high.

[Lena]

Lena, and an apple in a dispenser or put it right away? I want to bake a cake on the whole-grain program, but they don’t eat my sweets, so I’ll bake it just before Easter. Have you ever tried baking on the whole grain program?

[Andreevna]

I tried it on Whole Grain. It seemed to me a little dry, unlike the main one and it bakes healthy.
And the apple into the dispenser, well, or, if there are raisins in the dispenser, then by the rumble of the dispenser and apples there. If you cut it not very finely and the apple is dense, then the pieces remain. But with apples it will run into a dispenser.
Andreevna, maybe if with apples, then reduce the yeast by 0.5 tsp?

I tried this recipe and want to share my impressions.
I tried Elena Bo's recipe, which everyone praised, and made it. But I didn't like it, to be honest. It was a long time ago, when I just bought a bread maker, experimented with different breads, well, I decided to cake. I don't remember about the bun, I didn't add flour. In short, then I got a sweet roll with raisins, not a cake. Although my husband cracked for a sweet soul and said another bake like that.
Nevermind. On the eve of Easter, I searched all the forums for a super cake recipe. Elena Bo decided not to do that recipe anymore. But I respect her authority. even when there are pictures in the recipe, this is a huge plus. For a long time I doubted whether to make Paraskina Pasque or Butter Kulich and the choice fell on Butter. I decided not to risk it with Paraskina, because I don't have a "pizza" mode.
I divided everything in half, 1 egg, instead of milk, I poured whey from cottage cheese, which I had recently made (also an experiment for Easter, successful). The whey was settled, I used the upper watery whey before, but the sedimentary part in the cake (such a kefirchik) and everything is strictly according to the recipe, I used only raisins, because I like it that way. The dough was kneaded, I put it in 2 forms and in a 40 degree oven for 40 minutes, it came up, rose, turned on the oven and baked Easter cakes.
Notes:
Probably, I set a high T, and somehow the top was very fried at once (did not burn), reduced it, covered it with foil and everything is fine further.
I cut the cake, I like it inside, it's so porous. I walked away from the mold normally, but I sprayed it with oil. He jumped out himself.
I tasted a tiny bite (t to post). I put 8 points on a 10-point system (IMHO). For Easter I will bake it, add more raisins and sugar.
I’ll give the second cake to my friends, otherwise my husband is on a diet, I won’t eat cake, but he’s just happy to bake. So I don't bake. But the experiment could not resist, I did it.
Thanks for the huge recipe !!!!!!!!!!!!
Elena, can I use whey instead of milk (its watery part), otherwise I froze a lot (I thought about pancakes). Is it possible to eat it or is it better not to risk it? If I increase the sugar, will it not affect its porosity?

Serum is very good to use, will be more porous and fresher longer. So replace it boldly, if possible. And for milkiness, you can add milk powder, if that. Increase sugar if this amount seems insufficient to you. But do not forget that you will probably be icing on top? Don't overdo it.
I am very glad that the recipe did not disappoint you.

Thank you very much Elena! For the recipe and for the advice. I will bake such a cake for Easter!

Elena, your cake is simply delicious! Thank you so much for the recipe! I gave a piece to a neighbor, now I have a queue of neighbors, asking them to bake the same

I also made such a cake today. Everything turned out exactly as you described in the recipe and instructions: it is easy to remove, rather tender, while hot, high (I did not add an apple, I added saffron instead of turmeric, nuts, candied fruits, raisins), and most importantly - very, very tasty. The dome slightly cracked (I smeared it with water just before baking), but all the roughness was easily covered (in the literal sense of the word) with protein glaze. And no problems. I dropped everything and left. I didn't make any observations of the kolobok. Everything worked out with a bang. I will do the same for myself and my mother for Easter. Thanks for the recipe.

But it didn't work out for me. At first everything went "according to plan". Then, before baking, he went up to the bucket, which is one and a half kg calculated, then my husband and I, so happy, opened the lid and, just in case, smeared the top with some water. Apparently in vain, because after about ten minutes the middle fell somewhere by 6-7 cm
I will train again tomorrow!

But delicious, yyyy! And the structure even with a failed middle is "perforated"
Sweetie

Nat_ka, try not to lubricate with anything. This must be done quickly and very carefully.

Glaze - icing sugar + warm milk little by little (literally in drops), stirring actively until you get a thick mixture. Apply to a warm cake.

The cake turned out very tasty, thanks. No glaze was needed, so they ate everything.
I was baking a cake tonight, it went up to the end of the bucket. For lunch I put another one, put everything in the same place. Easter cake came home from work stuck in the lid. The look is very dented. It’s strange, even the products are the same, but the result is different. The cake was baked without apples.

It’s strange, even the products are the same, but the result is different. The cake was baked without apples.

Booboo, I think the reason is the duration of the climb. Now I also took out the cake, rose a little higher than the bucket, stands, cools. But my temperature was equalized for an hour and there was less time left for the rise. Most likely, your kneading began for the last time in 30 minutes, so it rose so much.

I was baking a cake tonight, it went up to the end of the bucket. For lunch I put another one, put everything in the same place. Easter cake came home from work stuck in the lid. The look is very dented. It’s strange, even the products are the same, but the result is different. The cake was baked without apples.

I understand that during the day you put the cake on the timer? If so, then the butter may have melted, the dough turned out to be more liquid. Hence the rise.

Nope, I didn't set the timer both times, everything was the same. The only difference can only be in the alignment time.

We tried to bake butter cake last night. I did everything according to the recipe, only I put 2 tsp of yeast, butter about 70 gr., An apple and a little cinnamon on the eye.
It turned out, you can say good, delicious. Only now it seems to me that the top is not completely baked, you can feel a weak cheese on top and the dome is light. We will make it for Easter and a cake from Elena Bo.

Lapusik, I see your bread machine gives very good. light crust. You can set the baking size to Large and medium crust. Then everything will be baked and the top too.

You know Elena, this is very strange. Here is a recipe from Elena Bo, it turns out dark, and it alerted me. At the familiar HP Panasonic 253, I decided to go to her to compare the glasses, clearly. So, in 253 it is in 200 divisions, and in 255 in 300 divisions. It turns out that I poured a lot of flour at the rate of 3 cups. Yesterday for Easter I baked according to Elena Bo's recipe - 2 times, everything is fine, only the roof is cracked, but I covered it with glaze and everything is fine. Today we will bake butter for Easter, let's see what happens.

[Lapusik]

Lapusik, everything is correct. It has been written here many times that Panasonic's glasses 253 and 255 are different. Do you have a division on a 250ml glass? If there is, then pouring flour there along this division, you will get just a full glass like that of the 253rd. This will be about 150g of wheat flour or 130g of peeled rye.

[Lapusik]

Lapusik , I also got a light crust in the oil cooler. And what do we want, because we ourselves installed it during programming. The bread maker did what she was told to do. But it's good that it's bright. Then you will cover it with glaze and it will be beautiful. I think that the burnt top will be more difficult to decorate, but the dark one, however, is my butter cake:

Lapusik
If you add 450 g of flour (as per the recipe), you will get more airy baked goods. Trust me, the taste will only benefit.
And it turned out with your glass, because the dough is thin and it can take additional flour without damage (but this is not the best option for this recipe).

Thank you very much.

My Easter cake is from Elena Bo. Rise very well, smooth and tasty. But all the same, the taste is not pasta, but rather sweet bread

My Easter cake is from Elena Bo. Rise very well, smooth and tasty.But all the same, the taste is not pasta, but rather sweet bread

Well, my dears, you really want unearthly things. Do it according to the rules, in a vapid way, then it will be the same. Here, all in one go. Laid and free

And I would not call it sweet bread. A completely different structure and taste.

But all the same, the taste is not pasta, but rather sweet bread

And I had the opposite - the taste was the most real pasta! It was necessary to add candied fruits, nuts and raisins and pour over with protein glaze!

Well, my dears, you really want unearthly things.

Yes, that's me. But in general, thank you very much for the recipes. All of them are very successful, simple to perform, and most importantly - delicious!

And I had the opposite - the taste was the most real pasta! It was necessary to add candied fruits, nuts and raisins and pour over with protein glaze!
Tell me how you make the icing? Just now I'm sitting and thinking how to anoint the cake?

[Julie]

Julie , You will walk on temeka about Easter cakes and this one is. Only today 2 times answered a similar question
Better yet, use the search.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=540.0

Here's what I dug in my notebook.

Glazes:

1.
Stir 1 cup of powdered sugar in 3 whites, beat with a mixer at the highest speed until a firm foam is obtained. Then grease any confection and dry it, but not in the oven, but in the air.

2.
Beat 1 egg white with 200 g of icing sugar and add 3 drops of lemon juice

ICING
1 cup powdered sugar, 4 tablespoons water, flavors and colors to taste
Pour the powdered sugar into a saucepan, pour in warm water and, if desired, add aromatic substances. (Lemon juice can be used instead of water).
Heat the glaze, stirring with a wooden spoon, until warm (~ 40 ° C).
If the glaze is too thin, add more powdered sugar, if thick, add water.
The glaze can be colored in any color with food coloring.
Apply the liquid glaze with a brush immediately after preparation.
You can also put the product on the wire rack, put a plate underneath and cover the product with glaze.
The glaze dries slowly and therefore the products covered with glaze can be dried in the oven at t = 80 ~ 100 ° C.

SUGAR PROTEIN GLAZE
1 cup powdered sugar, 1 egg white, 1 tsp lemon juice
Pour lemon juice and egg white into icing sugar. Grind well with a wooden spoon or mixer until smooth.
The glaze should be moderately thick and flowing enough to cover the surface of the product, flowing around it.
If you add more powder, you get a thick glaze, which can be used to paint or glue different parts of the product.
If the surface of the product is previously coated with a thin layer of jam or jam, the glaze becomes more glossy and evenly covers the surface.

Glaze
200 gr icing sugar
protein 1 pc egg
1.5 tablespoons lemon juice
Pour the powdered sugar into the container + pour in the protein and immediately beat, gradually adding lemon juice in a trickle (I beat it with a mixer) until it becomes a stable foam. IMMEDIATELY cover the Easter cakes, sprinkling them with decorations (multi-colored coconut, etc.). Let dry.

Glaze
2-3 st. icing sugar, a little lemon juice and then add milk or fruit juice (depending on what color of the glaze is needed), bringing to the desired consistency.

I loaded butter cake into my Panasonic 255. But the bucket is designed for 1000g. I am afraid that it will not work, and I am even more afraid that it will come out of the bucket and climb onto the heating element. I sit and shake.
I tried to study the instructions for 253 Panasonic, but I could not find information about the bucket there. Is it larger than the 255 model?
Friends asked to bake cakes, it was inconvenient to refuse, so the oven will have to be baked at night and there is no time left for unsuccessful experiments. I'm very worried.

The 253 and 255 have the same bucket size. Will not run away.

Literally today I almost got burned with Easter cake.

I filled up everything for the cake, but at that moment, when the raisins and candied fruits had already collapsed into the dough, I remembered that I had forgotten to add butter. She urgently unplugged it from the outlet and began to interfere with the oil hand-to-hand.
She made "Delicious Easter cake from Elena Bo". There it was necessary 6 tbsp. l. vegetable oil. The butter was absolutely not absorbed into the dough!
The result was butter soup with a piece of dough floating in it.

Time is short, they should come for Easter cake.

I urgently put flour and so on for a new cake in the bakery, and decided to bake the butter "garbage" in the oven so that the food would not be lost. The dough was exactly half of the cake mold. In half an hour it rose to the edge of the form. In the oven for 35-40 minutes at 170-180 gr. flushed and looked pretty decent.
Some difficulty was caused by the need to check for readiness. No long splinters or splinters were found at home. In a state of passion, I dug up a set of wooden sushi sticks somewhere, split one and used it as a probe.
Bottom line: two very decent Easter cakes. One "bar", the second traditional form. I covered it with glaze and gave it to the customer. It seems to be satisfied.

But my feelings! It's just a drift! No extreme sport was lying around!

All is well that ends well.
Yes, stirring butter into an already completely kneaded dough is extreme.
I also use a split stick, but for grilled kebabs. She is long, very comfortable.

My fears were confirmed - the cake rose so that it stuck with a "hat" to the lid of the bread machine. I opened the stove and now I contemplate a very beautiful crumb. How to mask it - I can’t put my mind to it. But tasty (the stuck part was sharpened and tasted).

My fears were confirmed - the cake rose so that it stuck with a "hat" to the lid of the bread machine. I opened the stove and now I contemplate a very beautiful crumb. How to mask it - I can’t put my mind to it. But tasty (the stuck part was sharpened and tasted).

Why stuck?
With apples it rested against the roof, but did not stick.

I didn't add apples, just carefully followed the butter recipe. The yeast was for baking, did it really play such a role? Indeed, in fact, they only have vanilla flavor, and so are quite ordinary Saf-moment yeast.
The structure is very delicate, the taste is too, but the volume did not fit, it came up very much. If apples were put in, then their weight would be "crushed" by the cake, and so kicked them out of the bucket so that he filled everything he could. Maybe put less yeast next time? Or put candied fruits to make the dough heavier?

Can the butter be melted? I put it out of the refrigerator.

Refrigerator oil. The milk is lukewarm. I think I should have put in more fillers. Next time, besides walnuts and raisins, I will add candied fruits.

May be. I put a lot of raisins - 3 handfuls

I tried to bake it yesterday. Since in my Mulinex you can cook no more than a kilogram, I reduced the composition by 50 grams of flour, 50 ml of milk and 0.5 hours. l. yeast. I added half an apple and sprinkled in dried fruit. He went to bed ... Kulich got up and rested against the viewing glass, hung a little over the edges of the bucket. Today I'll pour something sweet on top and next time I'll try to reduce the composition even more.
Haven't tried it Tasting tomorrow

You can not put an apple in this cake. It will not rise so much and will benefit in taste.

Thanks for the recipe!
Pekla and "Butter cake" and "Very tasty cake". Both are very successful.

Due to the large amount of candied fruits, nuts and raisins, "Very tasty" rose slightly. It turned out to be quite dense and slightly burnt on the sides, but tasty! Really "Very good cake".

"Oily" is smoother, more airy, golden color (does not burn at all). Outwardly, I liked him a little more.

I can't compare to taste, because I haven't tried "Butter" yet. But I'm sure it's delicious, because all of Elena Bo's recipes are wonderful!

Thanks again!

You can not put an apple in this cake. It will not rise so much and will benefit in taste.

Just about, checked. And if you throw in more raisins, nuts and candied fruits, then the cake will rise quite well, but it will not come out of the bucket.

Here are my kids, cooling down From the oven, baked in flower pots


Panasonic kneaded and distanced the dough. I took out the dough and divided it into 4 parts. Put it in pots and in a warm oven for the final approach. And she again loaded the bread maker, with the next portion for cake. The first ones came up, I put some water on the bottom of the oven and on. at 200C
After 30 min. ready (checked with a stick). Got it out, took it out neatly from the pots on the wire rack. I cooled both the pots and the oven a little, and then the next batch arrived. I put it in the pots again. For the oven, you can make the dough a little thinner. The second ones I have just like that have risen higher.
She put on the cake again, but now it's a big one, in a bread machine. I'll take care of it tomorrow.

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Elena Bo, tell me please, and if the filler in the cake (raisins, candied fruits, nuts) is measured in grams, then how many grams will its maximum allowable rate be? And more ...: red: did I understand you correctly, in order to make the cake more airy, you need instead of 500 gr. flour to put 450g.?

Honestly, I don't know what to say about grams. Place the glass. You can try more.
No, for airiness - an apple. Or milk 20g. add (I don’t know how it will behave in a bread maker, but it’s great in the oven).