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Easter cake with sourdough in a bread maker

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419
Kitchen Russian
Calorie content 201.7 kcal
Portions 6 port.
Cooking time 27 h.
Proteins * 5.1 gr.
Fats * 4.6 gr.
Carbohydrates* 43.3 gr.
* per 100 gr. product
Easter cake with sourdough in a bread maker
Content

The dough for Easter cake according to this recipe is prepared with sourdough and it is very convenient to knead it in the bowl of a bread machine, and then bake it in the oven.

Ingredients

Cooking process

step 1 out of 13
Take 3 tablespoons. kvass sediment and mix with warm water (35-40 ml) and wheat flour (50 gr.). You should have a soft dough weighing about 80-85 grams. Leave the future starter culture for 4-6 hours. Then feed her with the same amount of flour and water. Stir to make a dough of the same consistency again. Feed again after 4-6 hours. Leave "to mature" again. Separate 200 g from the finished starter culture, put the remaining starter culture in the refrigerator.
step 2 out of 13
Break the eggs into a bowl and beat them a little with a fork. Then add sugar, vanillin and orange zest. Stir again. Pour milk and egg-sugar mass into a deep container (it is convenient to use a three-liter jar). Send the prepared starter culture, previously crushed into pieces, there. Close the jar with a lid and place in a warm place for 8-12 hours.
step 3 out of 13
After the time has passed, pour the contents of the jar into the bowl of the bread machine. Add 600 gr. sifted flour and start kneading the dough, gradually adding vegetable oil and adding flour if necessary.
step 4 out of 13
Rinse the raisins with warm water and soak for 10-15 minutes. It should swell and soften. Cut the candied fruits. Melt the butter on the stove or in the microwave. While continuing to knead the dough, add the melted butter to it. This stimulates the development of gluten. Also at this stage add 1.5 tbsp. kvass sediment, feeding is needed for young sourdough.
step 5 out of 13
Continue kneading the dough in the bowl of the bread machine until it is smooth and pearlescent.
step 6 out of 13
If you grab a piece of dough with your hand and pull, then it will not break, but simply stretch a lot, becoming almost transparent. These transparent areas in the dough are called gluten windows.
step 7 out of 13
While the bread maker is kneading the dough, prepare the baking dishes. If you wish, you can bake the cake in a bread maker, but this amount of dough cannot be baked in one go. Place a piece of parchment at the bottom of each mold, and grease the walls with vegetable oil and sprinkle with breadcrumbs.
step 8 out of 13
Fill the prepared molds with the kneaded dough to one third of the height and place in a warm place to proof.
step 9 out of 13
The cake dough should grow to the edge of the molds. This usually takes about 2-3 hours.
step 10 out of 13
Preheat the oven to 180 ° C and place the cake tins in it. The baking time for small cakes is about 30-35 minutes, large cakes will be baked for about 50 minutes.
step 11 out of 13
Remove the prepared cakes from the oven. Let them cool slightly in the molds. Walk with a knife between the edge of the cake and the wall of the form and, turning the form upside down, remove the cakes. Lay them sideways on a towel and, turning occasionally, wait until they cool completely.
step 12 out of 13
Cover completely cooled cakes with icing and confectionery decorations of your choice.
step 13 out of 13
Delicious and beautiful Easter cakes are ready. They will become a true decoration of your festive table.
Bon Appetit!

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