Monastic cake, adapted for a bread machine

Category: Yeast bread
Monastic cake, adapted for a bread machine

Ingredients

Wheat flour, premium grade 600/500 gr
Milk 330/280 ml *
Chicken egg 1 PC*
Butter (margarine) 50 g
Sugar 140/120 g
Dry yeast 2.5 tsp
Salt 0.5 tsp
Raisins, candied fruits 50/50 120 g
Further additives are added to taste:
Turmeric 0.5 tsp
Ground nutmeg 1 tsp
Vanilla sugar (or ground vanilla to taste) 1 sachet
Glaze + powder who loves what taste

Cooking method

  • Through the fraction, the amount of flour-liquid-sugar is indicated for 600 grams of flour and 500 grams, respectively. At 600 grams of flour, the cake comes out higher and rises slightly above the HP bucket, 500 grams below.
  • * The amount of milk is indicated taking into account the volume of the egg (average 50 ml). Break the egg into a measuring container and add milk to the mark. It doesn't have to be warm. In addition, you can add not all milk, but half of the required volume with water. This does not contradict either theory or practice of baking, or this recipe.
  • We load the stove according to the instructions for it, naturally dividing yeast and everything else with flour.
  • No preliminary gestures, beating eggs, dissolving - no need, we put everything right as it is.
  • The only thing is, melt butter or margarine in a cup in the microwave, refrigerate so that it is not too hot.
  • I add spices and flavors right away. Raisins, candied fruits - by signal or dispenser.
  • I bake sweet bread according to the program, light crust, weight 1 kg.
  • I tried it according to the main program, but then I have to bake for another 10 minutes extra.
  • The gingerbread man turns out to be quite dense, not sticking to surfaces:
  • Monastic cake, adapted for a bread machine
  • The cakes themselves turn out like this:
  • Monastic cake, adapted for a bread machine
  • Monastic cake, adapted for a bread machine
  • I make the icing from chilled protein, beaten to a fluffy mass, into which powdered sugar with vanilla is gradually added, while beating with a mixer. Or a mixture of glaze from a ready-made store bag into protein, which is even easier. Powder is sold in all different assortments.
  • The cake is tasty, economical in a monastery, and godly in content!
  • Delicious!

The dish is designed for

1.1 / 1 kg

Time for preparing:

3 h 21 min

Cooking program:

Sweet bread

National cuisine

Easter

Note

On YouTube there are different videos for making cakes. One of the most interesting is given a link in the Admin thread about Easter cakes. Since it shows how the Easter cake is prepared in the monastery kitchen. Here it is:
Monastic cake, adapted for a bread machine

Telepuzzik
Thank you very much for your recipe !!! Awesome cakes are obtained!
batono
Bon Appetit! I am glad that out of more than one and a half thousand who viewed the recipe, at least you liked
Telepuzzik
Not only did I like it, but have already baked it several times (for trial, so to speak) And we will bake for Easter only according to this recipe
Albina
And if you give a longer distance to such a test? Attracted by the name "monastic"
batono
I have not tried it, because the result is fine. Try it, tell Monastyrsky, because according to the words of the monk from the video at the link above, which is in the comments.
Magnuna
Thanks for the recipe, I will definitely try it tomorrow. Well, I don't know how to make dough with my hands, but here HP will do everything herself.
lelalu85
Hello. Tell me, is it necessary to soak the raisins in advance? I just recently bought a bread maker and yet I don't know all the subtleties)) Kulich is going to bake for the first time in her life))
Elena Bo
If the raisins are dry, wash, cover with water or alcohol and microwave for a couple of minutes.
Beretta
I went to set ..... Report for me ...
jurikovh
Did the recipe very much !!! I advise everyone. Thanks to the author of the recipe.
Egor
I ask for help with the program. Stove 2501 pan.what is the best program to install? Kneading 15-30 minutes, rise 1h50m to 2h50m, baking for most programs 50m. In Kenwood, the ascent is implemented differently (temporary). From the instructions I understood 20-30-50 minutes.
Beretta
Quote: Egor

I ask for help with the program. Stove 2501 pan. what is the best program to install? Kneading 15-30 minutes, rise 1h50m to 2h50m, baking for most programs 50m. In Kenwood, the ascent is implemented differently (temporary). From the instructions I understood 20-30-50 minutes.
So what kind of stove do you have? If Panasonic, then the usual program with raisins, 4 hours.
Beretta
It's already baking, it's night, and the smell is all over the house .......
and who said that with 500 gr. flour is it just below the bucket will be? Already propped up the roof of the HP, I'm afraid to think that it would be from 600 gr. flour
Monastic cake, adapted for a bread machine
Monastic cake, adapted for a bread machine
Monastic cake, adapted for a bread machine
I put it on a light crust, pulled it out 8 minutes before the end of the program, but it was necessary 15 minutes before. turned out quite tanned)))
we will cut and try tomorrow. But in general, everything worked out !!!!
Today we tried it, very tasty, not dry at all, as they say - melts in your mouth
I brought my thanks to the author of the recipe, tomorrow I will bake some more.
viktoriyapv
Hello! Recently became the owner of the LG bread maker. We sorted out the bread almost immediately, everything works out great. Today I tried to bake cake according to your recipe and nothing happened ((((
The cake is hardly baked at all. I put on the program "Russian cook". 2 kneads, 1st rise 40 min, 2nd rise 26, 3rd rise 50 min, baking 50 min. The total time is 3.5 hours. In general, all modes are practically the same. The crust was baked only by 50 percent. I put a light crust, the bottom and sides it is quite dark, the top is quite light and cracked. It seems that she did everything according to the recipe. Help me figure out what I'm doing wrong? Could this be due to yeast? Or maybe it's something with the stove?
I really want my Easter cake (
viktoriyapv
Made for 500g. Here, he almost rises to the top of everyone, he did not really rise in the process of my ascent. He began to rise in the baking process, in the end he reached only a little more than half of the bucket. I checked the dough, it seemed like it should be, it didn't stick to my hands.
Beretta
Quote: viktoriyapv

2 kneads, 1st rise 40 min, 2nd rise 26, 3rd rise 50 min, baking 50 min. The total time is 3.5 hours. In general, all modes are practically the same. The crust was baked only by 50 percent. I put a light crust, the bottom and sides it is quite dark, the top is quite light and cracked. It seems that she did everything according to the recipe. Help me figure out what I'm doing wrong? Could this be due to yeast? Or maybe it's something with the stove?
I really want my Easter cake (
if I understood correctly, then there are only 3 batches? If so, then the third batch is probably superfluous.
I have a program for 4 hours. equalization of temperature (about an hour), kneading, raising, mixing, raising, baking.
It's a pity that it didn't work out, maybe it's really yeast, and I warmed up the milk.
batono
Soaking raisins is a matter of taste. Personally, I never soak for automatic HP. Since the baking is always baked according to long programs, more than 3 hours, and during this time the raisins in the dough are perfectly "soaked" and so on. And I add it immediately, not with a dispenser.
As for the programs, I bake in Kenwood on the main one, the time is 3.15. True, sometimes baking 10 minutes extra, and sometimes not. Before turning it off, I try with a wooden skewer long for a barbecue - if a roll is pierced and the skewer comes out dry, then it's ready. If it's a little damp, you need to bake it.
Bon Appetit everyone!
viktoriyapv
Quote: Beretta

if I understood correctly, then there are only 3 batches? If so, then the third batch is probably superfluous.
I have a program for 4 hours. equalization of temperature (about an hour), kneading, raising, mixing, raising, baking.
It's a pity that it didn't work out, maybe it's really yeast, and I warmed up the milk.

No, there are only 2 batches. I also have the "French bread" program, designed for 4 hours. There it goes: warming up 20 minutes, kneading 13, rest 50, 2nd kneading 12, lifting 20, 2nd lifting 15, 3rd lifting 40, baking 50. Maybe this mode is more suitable.
What yeast do you use? Simple, dry fast acting?
We took active yeast, it turns out good bread, but I tried it on dry yeast 2 times, it didn’t get bread.
batono
You need to take dry active fast-acting yeast. For example "Saf-moment". But just dry ones, like "Saf-Levyur" - I didn't have a friendship with them, I don't use them.
Personally, I prefer dry active high-speed brands "Lvovskiye".
In addition, you need to make sure (always when baking in HP) that the yeast does not come into contact with anything other than flour before the start of kneading.
That is, if you pour the liquid down, then put all the components there, pour the flour on top, and yeast on top of it into the hole.
Or vice versa, I sprinkle yeast on the bottom of a dry tank, fill it with a full volume of flour, put the ingredients on top, salt-sugar-butter, eggs, spices, raisins, pour liquid. The liquid should not be too hot, this will damage the yeast.
Beretta
Quote: viktoriyapv

No, there are only 2 batches. I also have the "French bread" program, designed for 4 hours. There it goes: warming up 20 minutes, kneading 13, rest 50, 2nd kneading 12, lifting 20, 2nd lifting 15, 3rd lifting 40, baking 50. Maybe this mode is more suitable.
What yeast do you use? Simple, dry fast acting?
We took active yeast, it turns out good bread, but I tried it on dry yeast 2 times, it didn’t get bread.
This mode is more like the one I had.
Baked with dry yeast Saf-moment.
viktoriyapv
Thank you! I have already found a couple of errors. I poured cold milk and added the ingredients not quite correctly. Liquids, flour, other additives and yeast on top.
Only now I'm thinking about which mode to put on. In the program for 4 hours, the heating at the very beginning confuses ...
batono
Select a program where first the kneading is carried out, then the proofing with heating. Perhaps with 1, 2 more stirring in the process, then baking. This is a classic for white bread and muffins in HP. Cold milk is not a mistake, you don't need to heat it. and if you are heating it, it is not too hot, so as not to scald the yeast - the body temperature is just good.
viktoriyapv
Many thanks to everyone for the answers! I went to try)
Beretta
Quote: viktoriyapv

Many thanks to everyone for the answers! I went to try)
Good luck! We are waiting for the report!
Irene
I got a beautiful Easter cake, though on one side the cover of the malekh blew up, not much. I don't know what it tastes like, I'll cut it at night. I put raisins, walnuts there, cut dried apricots. The only thing, after reading and being impressed by Romin's reasoning about the koloboks, I added a little water, because it seemed that it was thick, and then poured a little flour, because it seemed that it was liquid. Oh, dear mother, woe from wit!
viktoriyapv
My Easter cake again did not work out (((
This time it rose almost to the top, the top is again pale and badly cracked. The pulp is damp again, not completely baked.
All the same, I think it's about the modes. According to the instructions for the bread maker, I did not find it anywhere in the descriptions of the modes so that the kneading was done when heated. The only place where there is heating is "French bread", there is heating at the very beginning, the mode is for 4 hours. This time I put it on "Special", the description indicates that this mode is ideal for baking with a high content of fat and sugar, as well as for fast-fried foods (such as eggs). Calculated for 3.5 hours.
It turned out better than the first time, but still not the same.
I baked Easter cake according to a different recipe: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=146923.0
This is a slightly modified recipe from the book for the LG stove. Everything looks great, what it tastes like, I don't know yet)
From the very beginning, I did not want to bake this recipe because I saw more than one review that it turns out rather just like sweet bread, and not cake. And I wanted something closer to what Easter cakes have always been, to which we are accustomed from childhood.
After Easter, I'll try to finish off this recipe after all)
mga
For this recipe, I simply kneaded the dough in the bread maker on the "dough" program. And then she filled 3 liter molds and one 400 gram mug. She let it stand for another 1 hour in a warm place, smeared it with protein and baked in the microwave on convection 180 degrees for 50 minutes. I just don't have a separate oven.They grew up remarkably, and so that the lid did not rise, I pierced an inch with a wooden skewer before baking. It turned out beautiful, fragrant (gave me a little orange zest), I hope they are delicious. Thank you so much for such a wonderful recipe !!! Made three times with 3 different recipes - this one is the best!
Beretta
Quote: mga

hope delicious. Thank you so much for such a wonderful recipe !!! Made three times with 3 different recipes - this one is the best!
Delicious, tasty, tested. ... I have a second one now, I'll get it soon))
It's all the same in the modes. We need to choose the optimal one.
batono
Quote: viktoriyapv

... Myakish is damp again, not baked to the end. All the same, I think it's about the modes ...
Of course in the regime, if the underdevelopment. But this is a common situation, plus or minus 10-15 minutes of baking - it always depends on the resulting moisture content, the porosity of the dough, because they will never be the same, no matter how much you weigh. And the flour is different, and yeast, this is normal.
I wrote above that always before taking out the finished baked goods, even with a recipe checked a hundred times, I always check it for readiness with a wooden skewer. And sometimes you still have to bake for 10-15 minutes. If you are not sure that your bread is ready, pierce the loaf with a skewer, if it remains dry, it is ready, if it sticks a little to it inside, bake until it stops, and everything will work out
Duffy
Thank you very much for the delicious Easter cake recipe! I liked both the taste and appearance. Even though there was a mistake on my part - instead of the sweet bread regime, I put it on the main one and had to bake it a little, but this did not affect the kulich - it turned out to be tall, magnificent.
The picture is not of the best quality, in real life the cake is more beautiful (but by the size of a deep plate one can judge the size of the cake).
Monastic cake, adapted for a bread machine
viktoriyapv
Quote: batono

Of course in the regime, if the underdevelopment. But this is a common situation, plus or minus 10-15 minutes of baking - it always depends on the resulting moisture content, the porosity of the dough, because they will never be the same, no matter how much you weigh. And the flour is different, and yeast, this is normal.
I wrote above that always before taking out the finished baked goods, even with a recipe checked a hundred times, I always check it for readiness with a wooden skewer. And sometimes you still have to bake for 10-15 minutes. If you are not sure that your bread is ready, pierce the loaf with a skewer, if it remains dry, it is ready, if it sticks a little to it inside, bake until it stops, and everything will work out

Checked, pierced at the end of baking. But I do not have a separate mode, pure baking (if only jam). Everywhere there is only 50 minutes of baking (except for jam, there is 60 minutes). And in each mode, at the end, 20 minutes of cooling is provided. Even if you disconnect it from the network and reconnect it, it will not allow you to immediately set a new mode and start. Everything is ok with the bread, so I baked a cake according to another recipe, everything is also good, there is not a hint of underbaking. And here it does not work, and that's it ((
Irene
Respect and bouquet to the author! In the hit parade of my Easter cakes (I baked three according to different recipes), this one won the first prize! I deviated a little from the proportions, instead of one egg I put one egg and 4 yolks, added "additives" to the filling - walnuts, dried apricots, raisins, various spices such as cloves and nutmeg, lemon. In general, my mother, a specialist and a connoisseur, put this cake in 1st place!
batono
Quote: viktoriyapv

... Even if you disconnect it from the network and reconnect it, it will not let you immediately set a new mode and start ...
It should be so, and I also have it in Kenwood. In order to start a new program (I have program no. 14 "baking" for baking), you first need to stop the old program. For this, a special procedure must be provided, or a key (like in Kenwood), specify in the instructions for your stove how to stop the program and start a new one.
Bon appetit to all
batono
Quote: Irene

To the author - respect and a bouquet! ... I stepped back a little from the proportions ...
Oh thank you! Mutual risk for creativity! With a bouquet
Tatiana S.
I am also grateful! I baked it in 2 versions: one - in HP, and the other - in the oven in paper tins, but the batch was in HP. I added raisins washed and fried in oil, chopped dried apricots and candied fruits, I use only pressed yeast. Both options worked out great. Respect to the author. I will boldly recommend this recipe to my baker friends.
Elena4ka
I didn't like this recipe at all. It seems to me that the liquid is not enough, the cake should be softer when kneading, and this one had a good standard bun.
The result is a heavy brick. I baked it 1 time, I won't experiment anymore, I switched to Easter cake from Vienna dough, also in Xn - where my result was much better.
batono
Quote: Elena4ka

... It seems to me that the liquid is not enough, the cake should be softer when kneading, and this one had a good standard bun ...
Gingerbread man depends on flour in a decisive way. The last time I was on the contrary, I added a couple of tablespoons of flour so that it was not too liquid
Tatiana S.
And for the second time my kolobok was watery, this was when it was baking in the oven. To be able to decompose into molds, I had to dust with flour. And for the first time the kolobok was good, soft, and the Easter cake in KhP turned out to be tall and beautiful, and it was consecrated.
Irene
Quote: Elena4ka

I didn't like this recipe at all. It seems to me that the liquid is not enough, the cake should be softer when kneading, and this one had a good standard bun.
The result is a heavy brick. I baked it 1 time, I won't experiment anymore, I switched to Easter cake from Vienna dough, also in Xn - where my result was much better.
When the dough was kneading, I looked, the bun seemed to me too tight. So I added a little water. The cake was not airy, rather plump, but soft. If anything, my mother would tell me, because she is a very strict judge of my culinary and other delights. And then she liked this cake, she said that it was the closest to the present.
zlevichek
Thank you so much for the recipe! Kulich is just perfect! It turned out the first time.
batono
Delicious!
VitalyVV
Hello, HP REDMOND RDM-1905 which mode is better to set, I suppose "sweet pastries" or "French bread" - also which crust to put - when the bread is always average baked - that's the thing, but here people often get it "tanned", maybe to put on "light"?
batono
For each machine you need to choose your mode, they are not entirely identical in different brands. I bake such pastries in Kenwood without bothering, on the 1st main one, for white bread, I put a medium crust. If the crust is too light, you can always bake for another 10 minutes. I always try for readiness by piercing any bread with a thin wooden grill skewer. If the stick comes out dry, without stuck dough, the bread is ready, if it sticks a little, I bake it for +10 minutes.
Love.
I baked a cake according to this recipe, we will try it tomorrow, it has risen very well. Baked in Kenwood in a round bucket.Monastic cake, adapted for a bread machine I forgot to write, baked on the first program, it turned out light, so I added baking for another 10 minutes.
Love.
We tried the cake, it is very tasty, and the color is yellow, like a clingy. I thought that there would be little baking, butter and eggs, although instead of one egg I put two yolks, and left the whites for the glaze, it turned out that there was enough muffin, and most importantly, I loaded it into the HP in 3 minutes and a magnificent reseltat without much effort. Thank you batono. And this is a cutaway, I barely managed to photograph it.Monastic cake, adapted for a bread machine
Duffy
I have a little more piece left. Very tasty Easter cake, the photo did not turn out very well, but the color is very pleasant, yellow, and the taste is wonderful ... Well, what can I say, once a day we ate almost all of it. I did everything according to a recipe for 500 grams of flour. This is not the first time I have been making this cake and the result is always wonderful! Thanks again for the recipe!
Monastic cake, adapted for a bread machine
Elles
This year I baked Easter cakes according to your recipe, they turned out to be very tasty! Taking into account the fact that you do not need to do "unnecessary gestures"! Thank you so much
batono
Bon Appetit!
tatinka
Thank you so much for the recipe! This is how it turned out Monastic cake, adapted for a bread machine
Kneading in a bread maker. Baking in a slow cooker.

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