Easter cake in a slow cooker

Easter cake in a slow cooker

Category: Easter

Ingredients
dry yeast	7 g
flour	500 g
powdered milk	1 tbsp. the spoon
butter	150 g
salt	0.5 tsp
sugar	1 glass
vanilla sugar	1 sachet
eggs	3 pcs.
water	200 ml
raisins, nuts

Cooking method

• Knead the dough and put on the heating mode for proofing ... turn on the baking mode for 65 minutes.

Note

Photo zalina74.

Nice recipe. The cake is real: heavy, dense, but porous. Delicious and non-drying. Just looking for a multi try out recipe. Thank you!
The kneading was done in a bread maker on a fast mode (I baked that day according to three different recipes - I was in a hurry). For insurance (to help up) I put a bit of majimix. If there was time, it was possible without him.

Made according to the recipe of Doves, put fresh yeast, baked in milk. The cake turned out to be very airy, it was eaten by the very first! They did not have time to photograph the section.

Hello! I want to try your multicooker recipe. Please tell me, the instructions for the multicooker say: "do not use for heating", but the recipe contains heating of the dough. Will the multicooker go bad?

[natushka]

in the instructions for the MB it is written: "do not use for heating", and in the recipe there is a heating of the dough. Will the CF deteriorate?

natushka
Will not deteriorate. Tested / tested many times on your own multicooker!

put fresh yeast, baked in milk

How much fresh yeast did you put in? I also bake (right now) with fresh yeast and, it seems, I overdid it again, the cake rested on the valve. I'm waiting for what happens in the end. But I liked the recipe so much ... Whether my hands are crooked, or sawdust in my head instead of brains ...

Yes, and I had to add 8-9 dessert spoons of flour - otherwise the dough was almost liquid. And so at least the bun is almost formed.

Girls, I just got my miracle. Despite all my efforts, I could not spoil it. Huge - a large multi saucepan. And the dent from the valve.

Lydia, sorry to answer just now. I didn’t see the subject, and the letter about the answer didn’t come. Yeast put 20 gr. I use ,, Lviv ,,

[ikko4ka]

ikko4kaand it's not too late now, thanks. I put in more yeast, now I certainly don't remember, but 25-27 grams. Track. I will reduce it to 20. So, despite not all my jambs, the cake turned out to be delicious - I judge by what the husband and daughter ate in 2 days. Therefore, I did not bake for the last time.

That's good!

Thank you so much for the recipe for Easter cake in a slow cooker! Here is a photo!

[Luybasha,]

Luybasha, very beautiful Easter cake, with a convex top!

How long did you have it heated?

[Luysia]

Luysia Thank you. Honestly, I don’t know (approximately 45 minutes). I sometimes opened the lid and looked at how much it went up, when it went up to mark 9, I turned on Baking.

[Elena Bo]

It's funny. This thread has my answers, but the cake for this recipe I did not bake... And baked in a multicooker "Oil cake" according to the recipe Elena Bo... And my comments applied to him. I will have to try and according to your recipe, Dove.

[Lydia]

Lydia , yeah, we have here, and not such "miracles" emerge.

As I understand it, the cake is baked without turning it over, right? All my problems with butter cake began when I tried to turn the cake upside down and finish baking. I ask so that when baking Easter cake according to this recipe, not to repeat past mistakes.

I didn’t turn it over, it’s covered with glaze, and so, sometimes in a multicooker pan in the oven I brown the top

Thank you! I’ll try it now. This is for you!

Hello! tell me, is the dough not thick? I knead in cotton, it smears on the bottom

and something he does not really rise in the multi on heating how long to wait? and to what point should it rise?

girls tell me:
- 7 g of yeast, how much is in teaspoons?
- there is no milk powder, I want to replace it with regular milk. how much to take regular milk instead of 1 tbsp. l. dry milk and 200 ml of water?

[SupercoW]

SupercoW, 7g of yeast is 2 tsp. , and just replace the water with milk.

I kneaded the dough, though I had to put more flour, otherwise it was completely liquid I'm sitting waiting until it fits

[Dove]

otherwise it was completely liquid

I also made a very liquid dough, I tried to knead it in HP, but nothing happened, I mixed it with my hands. I pierced with glaze, I wouldn’t have to look, refresh the recipe, hoped for memory and in powdered sugar instead of 3 teaspoons, poured 3 tablespoons of lemon juice. It turned out a little liquid, well, I will think that it is tender, but what else is there to do?



The girls are probably not modest, but I really like how I painted the eggs this year, I sit and admire. I really didn't want to glue anything, I wanted something natural. I read it on the Internet and did this: I steamed up the husk, drained the liquid and painted eggs in it. You see how the egg is evenly colored and what a noble color it turned out ... You need to boil the eggs in the paint for up to half an hour, until the desired color.

Dove, thank you so much for the recipe !!!!!

[celfh]

celfh , and I put this cake!
He sits still on the heating, does not want to grow in any way for a whole hour.
The dough is very liquid, with fresh milk. I kneaded on Pizza, helped with a spatula. Cognac splashed on top, the raisins did not bite. Let's see what happens.

Tanyusha, when did you start baking? I want to grow to 9 or 10.

I forgot to write about the eggs.

Tanya, it is customary for us to paint eggs only in onion skins, we do not take it out, but we cook eggs with it.

I would like to advise you how to make your eggs even more beautiful:
Moisten a rag slightly sunflower oil and rub the eggs. They will not be greasy, but sooo shiny and even more beautiful, so they will remain sparkling until they are eaten.

[Qween]

Tanyusha, when did you start baking? I want to grow to 9 or 10.

Qween I have a small cartoon Up to 5 has grown, and I put it on baking.
But in KhP, she did not want to knead, at first I put it on dumplings, then on pizza, but all the same it only interfered with the top and from the bottom, as there was dry flour, it remained. Therefore, I dumped all the dough into the basin and quickly kneaded it with my hands
Let's try what happened on Sunday

[Qween]

I forgot to write about the eggs.

Tanya, it is customary for us to paint eggs only in onion skins, we do not take it out, but we cook eggs with it.

sunflower oil and rub the eggs.

Yes, I didn’t find out about onion husks either, but the eggs stain unevenly in the husks, and in the husk tincture, you can see for yourself how smooth they are. And I know about butter, but I just liked these. They have a completely warm, soft color, you want to hold it in your hands.
But still, thanks for the advice!

Qween, and my homeland is with you, in Ukraine. And every year we ride home , on vacation, to Zhytomyr

But still, thanks for the advice

You're welcome .
Maybe someone will come in handy.

But in KhP, she did not want to knead, at first I put it on dumplings, then on pizza, but all the same it only interfered with the top and from the bottom, as there was dry flour, it remained.

Yeah, I also had flour under the dough. I shovel it into the dough with a spatula.

It would be more convenient to knead with your hands, otherwise it will take a long time to wash the bucket of HP. If you like Easter cake, then I will do so next time.

PS: I went, looked at the cartoon, then it has grown a little. 1.5 hours already sitting. Cognac paaaahnet ...

Cognac paaaahnet ...

I haven't added it to the cake, so I will pour it into a glass

oh, I kneaded the dough for a long time with my hands, then put it next to the stove for 2 hours so that it would come up, well, then, as per the recipe, in a multitude of 40 minutes on heating and baking
girls, I have a question: tell me why add lemon juice to the icing and is it really necessary?

[elkamura]

I haven't added it to the cake, so I will pour it into a glass

I think that no one will be offended if I am both in the pasque and in the glass?
Well, good!
elkamura , not necessarily with lemon juice, you can dilute icing sugar with warm milk - a matter of taste.

[elkamura]

elkamura , not necessarily with lemon juice, you can dilute icing sugar with warm milk - a matter of taste.

and I read on some website that in order to get a thick "royal" glaze, you do not need to dilute anything, but they say add juice and it will turn out to be liquid ... so I sit and think about which one to do ...

[SupercoW]

SupercoW, 7g of yeast is 2 tsp. , and just replace the water with milk.

thank you very much.
at first the dough was of course watery. even upset. but I had to go to the store and the dough just lay in the HP for a couple of hours, when I put it in the cartoon it was thick enough. there was nothing left at the bottom, well, in the sense of flour, there was no. but this is probably due to the fact that loading in my HP starts with a liquid.

now for an hour the Easter cake has been lying in the cartoon on heating, until it has risen to mark 7. I will wait a little longer and I will probably turn on baking, otherwise I will have to spend the night over the Easter cake.

And I baked such a cake with homemade milk and fresh yeast 20g. The glaze contains nothing but sugar. I did not add powder. Beat 2 whites until stable peaks (not soft), and then add 6-8 spoons of powder in a teaspoon.
In the photo, there is not much glaze on the kulich, because it is not planned for me, this is all that he got.

Weight 1400 grams.
We have already tried it very, very tasty!

[Dove,]

and we did it too. I waited another half an hour yesterday, the dough in the multitude rose to the mark EIGHT, then I turned on the baking mode, and as a result the finished cake reached NINE!

miraculously came out of the bucket, for the first time I baked on parchment paper.

My cake is still bare, I have never done the icing yet. I bought some kind of industrial one yesterday, I will try it now.

I really want to bite, but this cake as a gift for us I will make another one in the afternoon. but the smell is of course delicious !!!

Dove, thanks for the recipe and idea!

Easter cake will go to the mother-in-law. I really want the inside to be as wonderful as the outside. I'm nervous.

[sweetka]

sweetka, delicious, don't worry. Tell me how you do the lettering. Very decorate!

according to the inscriptions, these are girls from a pastry craftswoman! I'm a layman in this business. It's just that this year we have such sugar-coated pencils on sale in the supermarket, so I took it for a sample. so no high matters ...

Girls!!! who is in touch? PLISSSS! the dough is liquid ... what to do? add flour or how will it come out? (for hell, I bought the scales 3 days ago, it was so good without them, the order banged on the eye)

I added 5 spoons when mixing!

[metel_007,]

I added 5 spoons when mixing!

metel_007, my honey! and what is the consistency? what did you knead with? come off the bucket? or hands?

[IRR]

IRR, there was no kolobok at all. The consistency is like thick homemade sour cream. And when the dough came up and dumped it out of the bucket, it was porous. I immediately put it into the MV pan, added raisins there and kneaded with a silicone spatula. I did not put it on the heating, it rose on the sunny side on the windowsill. And then for baking for 65 minutes, the roof was almost white, I put the saucepan in the oven, turned on the top burner for just a couple of minutes. I think this could not have been done, all the same you will decorate with icing (just the oven was hot).

[IRR]

IRR, there was no kolobok at all. The consistency is like thick homemade sour cream.

had time!

baked a couple of such handsome men yesterday


I still added juice to the glaze and it turned out not liquid, as I was afraid, but very thick

[elkamura]

elkamura, the cake is wonderful. How long did it take before baking?

Girls, I have a Panasonic cartoon, what mode should I put for heating?

You just need to press the Heating button

Damn, everything is ingenious - SIMPLE !!

Well, I put my cake in the cartoon, added a little flour, the dough turned out like very thick sour cream, now I'm waiting ...
pressed the HEATING button

girls, I have a little adventure with Easter cakes.

the first cake turned out to be simply magnificent. tall and handsome, while I was running around the apartment, one of my children bit off the entire top of the cake
this cake was supposed to go to my mother, but I had to eat it myself - it was very tasty. in 30 minutes they killed the whole thing.

in the evening I put the second one. for some reason he did not rise so much. but still pretty. I wanted to coat it with glaze, took some kind of glaze from the bag, did everything according to the instructions, but the glaze remained transparent, now I look at the cake and I don't know how to save it - I don't know how to make the glaze.

this morning I have already delivered the third Easter cake while sitting in HP. I really hope that everything will work out. I want to please both mom and family with delicious handsome men.

the dough was runny every time. but I'm thinking ...
the first cake was in the KhP for several hours after the completion of the TESTO program and only then I transferred it to the cartoon. in the multi, the dough sat for an hour and a half, rose to eight, and on baking it had already reached nine.

Immediately after kneading in HP, I transferred the second cake to a cartoon, held it for an hour and a half, the dough rose only to five and on baked goods rose to six.

do you think it matters that the dough was still in HP for a while? or is it just a coincidence? in 15 minutes I will end up kneading in HP, so I'm thinking of keeping the dough in HP or is it still right to shift it to the cartoon?