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Easter cake on dough in a bread maker

0
895
Kitchen Russian
Calorie content 178.9 kcal
Portions 4 port.
Cooking time 4 h
Proteins * 4 gr.
Fats * 4.8 gr.
Carbohydrates* 32.7 g
* per 100 gr. product
Easter cake on dough in a bread maker
Content

Yeast dough for cakes can be prepared using either the unpaired or the sponge method. In the latter case, the crumb has a more porous texture. We offer to cook Easter cake in a bread maker using the sponge method. First, we knead a small amount of yeast mass and send it for proofing. After that, add the rest of the ingredients and leave for kneading, proofing and subsequent baking.

Ingredients

Cooking process

step 1 out of 6
Pour warm milk for dough into the bowl, add the specified amount of flour, granulated sugar and dry yeast. We place the bowl in the bread maker, close the lid and select the "Kulich" mode for 750 g.
step 2 out of 6
Depending on the models of the bread maker, the name of the mode may differ, you need to select a program that includes time for kneading and proving the dough, according to the instructions.
step 3 out of 6
While the dough is suitable, put the yolks and granulated sugar for the dough in a separate bowl. Rub until smooth. Put the yolk mass into the matched dough, add sour cream, pour in milk for the dough. Cut the butter into small cubes and place in a bowl.
step 4 out of 6
Add sifted flour, vanillin, salt and lemon zest. Rinse the raisins and dry them on a towel. We put the raisins together with candied fruits in the dispenser. Close the lid, press "Start"
step 5 out of 6
When the signal that the cake is ready sounds, open the lid, take out the bowl and take out the finished cake.
step 6 out of 6
Let the cake cool down. To prepare the glaze, put the egg white in a bowl and add the icing sugar. Beat everything together with a whisk or mixer until a thick mass is obtained. We cover the surface of the warm cake with the resulting glaze, let the mass drain along the edges in thin drops. Sprinkle with pastry sprinkles on top. We store the cake in a sealed container so that it does not stale.
Bon Appetit!

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