Easter cake with almonds and nutmeg

Category: Easter
Easter cake with almonds and nutmeg

Ingredients

flour 3 Kg
milk 0.9 l
dry French yeast 5 packs (11 g each)
sugar 1.4 kg
yolks 33 pcs.
zest from 2 oranges
vanillin 3 packs
raisins 500 g (soak in cognac for 24 hours)
dried apricots 100 g
candied cherries 100 g
ground roasted almonds 100 g
butter 700 g
saffron tincture 1h l.
or
turmeric 1/4 tsp
salt 2 tsp
star anise pinch
cardamom pinch
ground cloves pinch
nutmeg pinch

Cooking method

  • I have been making Easter cake for a long time.
  • I have my own recipe, which I am constantly polishing.
  • This recipe for butter "heavy" very rich Easter cake.
  • I love this cake very much (traditionally for Ukraine)
  • Last year I tried to use a bread maker and I was very pleased with the result. I wouldn't knead the dough like that with my hands.
  • Although my whole family kneads the dough in order: a kind, good hand trainer.
  • Unfortunately, there are no photos, because I didn't think of taking a photo.
  • Stage 1: First, from milk, yeast, 1st stage. sugar, 200g butter, 5 glasses of flour, prepare a semi-liquid dough and let it rise and fall in a warm place.
  • Stage 2: Pour the yolks, crushed into foam with sugar + 500 g of melted butter, salt. Add the remaining flour and spices, mix well (30-40 min). The dough should completely lag behind the sides of the pan and rise up in one piece when gripped with your hands. Let it come up 2-3 times.
  • Stage 3: Add raisins, candied fruits, walnuts and zest. Easy to mix. Let it come up.
  • Stage 4: Divide into forms for 1/4 of the volume. Allow to come up almost to the top of the form.
  • Stage 5: Bake at a temperature of -150-160 degrees.
  • Stage 6: Glaze the cooled cakes with protein whipped with powdered sugar (1 protein + 150g of powdered sugar), chocolate icing (melt dark chocolate).
  • BJU: 8/15/60
  • Cooking Easter cake with a bread machine:
  • The dough is prepared for 1 kg of flour in the same proportions.
  • Stage 1: mode: Yeast dough, rise until the dough falls off.
  • Stage 2: Knead 30 minutes-35 minutes until the dough is dry. Kneading on 2 programs (sweet bread + yeast dough). Let it rise. The dough should rise to the top of the mold.
  • 3-6 steps manually. After stirring in raisins, nuts and zest, put the dough into tins for no more than ¼ tins. Let sit well: the dough should rise to the top of the mold. Put in an oven preheated to 160 degrees for baking.


geisha
That year I baked according to this recipe it turned out superb, I have been looking for an interesting, tasty, sweet cake for a long time, I tried it myself by typing, but here everything is in one. Thanks to Lilechka and her family for the recipe.
katyac
Lily, I read the recipe, I already felt the aroma, it’s probably so delicious!
Pupa
Very worthy cake, baked last year, sold out with a bang. Butter, sweet dough. It turned out better than my mother, and this, I want to say, is very wow. Therefore, mistresses, bake, you will not regret it !. Lilya, thanks for the recipe!
Lyulek
Girls!
Thanks to everyone who took the risk of making this cake!

I will try to take a photo this year.
Fialka
Cooking Easter cake with bread makers:
The dough is prepared for 1 kg of flour in the same proportions.

Stage 1: mode: Yeast dough, rise until the dough falls off.

Stage 2: Knead 30 minutes-35 minutes until the dough is dry. Kneading on 2 programs (sweet bread + yeast dough). Let it rise. The dough should rise to the top of the mold.

3-6 steps manually. After stirring in raisins, nuts and zest, put the dough into tins for no more than ¼ tins. Let sit well: the dough should rise to the top of the mold. Put in heated to 160 degrees oven for baking. More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=66384.0
that is, knead in a bread maker, and cook in the oven?
Lyulek
Quote: Fialka

that is, knead in a bread maker, and cook in the oven?
Yes exactly!
Fialka
Quote: Lyulёk


Yes exactly!

but is it possible in a bread maker? I have a round shape
Lyulek
I did not completely adapt the whole process to the bread maker, since I do not have a programmable HP.
Unfortunately, this cake cannot be cooked in standard modes: you need a long kneading, proofing, etc.

You can bake this cake in a round HP shape, but I still can't imagine how to adjust the rest.
shuska
Lilya, what (even approximately) the duration of the first stage? Can I put it at night or will the dough stop?
Lyulek
Stage 1, when kneading for 3 kg of flour, takes no more than 4 hours in time (it still depends on the strength of the yeast). I do not recommend putting it at night, it will acidify the dough.

When kneading for 1 kg of flour, the first stage will take no more than 2 hours.
Fialka
Quote: Lyulёk


Yes exactly!
shuska
Another question is ripe:
the recipe says: "Pour in raisins, candied fruit , nuts and zest ... "Does" candied fruit "mean cherries and dried apricots?
Lyulek
Quote: shuska

Another question is ripe:
the recipe says: "Pour in raisins, candied fruit , nuts and zest ... "Does" candied fruit "mean cherries and dried apricots?

Yes, under the candied fruit I suspected cherries and dried apricots
irina2101
Girls, good evening!
Tell me, if someone baked on "live" yeast, the lope was hung in grams, somewhere 140-150
Thank you.
Pupa
Already put the dough.
I'd like to feel the taste of this wonderful cake again !!!
Lyulek
Pupa, I am glad that the cake came to your taste.

Unfortunately, I can't edit the recipe right now.

But I would add the following:

Yolks and butter at the second stage should be added gradually, mixing everything well.

And only when everything is well intervened, add a little flour, mixing everything well too.

This is to avoid disturbing the gluten.

With direct contact of oil and flour, gluten is destroyed. Therefore, everything is added gradually.
Tarantella
Thank you very much for this recipe !!!!! : bravo
I am very grateful to you for the spices in this recipe. They are like jewels, decorated the cake. The fact is that I have been baking this recipe for many years, but it didn’t go further than vanillin and raisins .... And then there is such a wealth of taste and aroma!
Lyulek
Thank you for taking the risk of making a spicy cake.

Pupa
And for 3 years in a row I have been going to put dough according to Lily's recipe
Lyulek
I keep my fists for you!

And yesterday I already shot with this cake (I cooked half the norm):

Easter cake with almonds and nutmeg
Now Myasoedovsky is baked in the oven.
Pupa
Everything is good, but it can be seen that she gave little time for proofing 1.2 hours in a bowl and 1 hour in tins (it was all in the oven with a light bulb). The dough did not grow to the edges of the mold and the roofs cracked, but maybe today I will repeat it for another kilogram of flour, so that it will be beautiful. I have no doubt about the taste
Lyulek
Quote: Pupa

Everything is good, but it can be seen that she gave little time for proofing 1.2 hours in a bowl and 1 hour in tins (it was all in the oven with a light bulb). The dough has not grown to the edges of the mold and the roofs are cracked, but maybe today I will repeat it for another kilogram of flour, so that it is beautiful. I have no doubt about the taste

Little time was given for proofing. My last proofing of dough in tins takes from 2 to 4 hours, depending on the room temperature and the weight of the piece.
Pupa
Quote: Lyulёk

My last proofing of dough in tins takes from 2 to 4 hours
In sl. I will definitely consider

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers