Easter cake

Category: Easter
Kitchen: Russian
Easter cake

Ingredients

Milk 50 ml
Butter 100 g
Eggs 3 pcs
Sugar 100 g
Salt 1/4 tsp
Nutmeg Pinch
Turmeric Pinch
Cinnamon 1/2 tsp
Vanilla sugar 11 g
Flour 400 g
Yeast fast saf moment 2.5 tsp

Cooking method

  • 1. Melt butter, pour in milk.
  • 2. Beat eggs with sugar, nutmeg, turmeric, salt, vanilla sugar.
  • 3. Pour milk into the bowl of the bread maker, then eggs with sugar.
  • 4. Pour flour on top.
  • 5. Make a well for yeast in a pile of flour so that the yeast does not come into contact with the liquid.
  • 6. Set the mode to Sweet.
  • 7. In almost 3 hours the cake will be ready)
  • Tip: Store yeast in the refrigerator. Since I baked 2 Easter cakes according to the same recipe. In the second, I added the rest of the yeast bag, which I left in the kitchen cabinet. So the second Easter cake was constantly trying to escape, it was necessary to upset it and pierce it with a skewer. If the yeast is not from the refrigerator, then it is better not 2.5 tsp, but 2. Spoons WITHOUT SLIDES !!!
  • The recipe is for 750 gr. Baked in a Scarlett sc-400 bread machine with 16 programs.
  • For the glaze, melted white Airy chocolate with milk and a little bit of flour. The tile was used for 2 Easter cakes. The proportions are something like this:
  • 1. Chocolate bar
  • 2.milk 4-5 tablespoons
  • 3. Flour 2 teaspoons.
  • The consistency should be neither thick nor liquid. It hardens quickly, you can sprinkle with candy after 2 minutes. Do not sprinkle immediately, as the hot icing may melt the candy. It is also not worth tightening, otherwise the candy will not stick to the glaze and will roll over the cake.

The dish is designed for

750 gr, 1 cake

Time for preparing:

3 hours

Cooking program:

Sweet

celfh
Oh, how delicious!

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