English cupcake in a bread maker

English cupcake in a bread maker

Category: Bakery products

Kitchen: english

Ingredients
Wheat flour, premium	250 g
Sugar	218 g
Butter	200 g
Egg	5 pieces
Prunes	40 g
Dried apricots	50 g
Raisins	110 g
Lemon acid	1 g

Cooking method

• This recipe seduces with its comparative simplicity and speed of preparation. Dried fruits do not require impregnation or drenching in flour, but they are evenly distributed in the cake. Of course, it will be better if you sort them out, rinse and dry them, finely chop dried apricots and prunes.
• The ingredients should be at room temperature: remove from the refrigerator an hour before cooking. Break the eggs, separate the whites from the yolks - and into different containers. If the white is mixed with the yolk, pour the whole egg into the bowl with the yolks. Add sugar and butter to the yolks in small portions, stirring each portion. When all the butter and sugar are gone, mix thoroughly until a creamy color is achieved.
• Whisk the whites until soft peaks.
• Add dried fruits and citric acid to the yolk-oil-sugar mixture, mix well.
• Gently add the proteins there, mix a little.
• Grease a bowl and a spatula of a bread machine with oil, pour in the resulting mass, pour the entire volume of flour on top.
• Turn on the Cupcake program.
• (in my HP, the mass was automatically set to 1000 g, and there was no way to change it;
• I chose the middle crust;
• since I did it without instructions, I believe that the squeak about 15 minutes after the start of the batch indicated the time of adding the "filling". I think that dried fruits can be thrown into the bowl as needed "according to the rules", but my version is closer to the original recipe from the book)
• The finished cake should be allowed to cool for at least an hour or two,
• dusting with powdered sugar and / or impregnation - at your discretion.
• The mass of the cake at the exit is 990 g.

The dish is designed for

1 cupcake

Time for preparing:

2 hours 6 minutes in HP

Cooking program:

Cake

Note

English muffin in a bread maker (from the book "350 varieties of bakery products")

Recipes for English muffins are a dime a dozen, why not make it according to the Soviet (already pre-war) version? Of course, the number of components is reduced many times (in the book, the calculation is made for industrial production). Substitutions were made upon availability: so, instead of 150 g of raisins, I took 110 g of raisins and 40 - prunes, I replaced candied fruits with dried apricots, and lemon essence - with citric acid, the sequence of combining ingredients for use in a bread maker was slightly changed.

Cupcake, of course, for a sweet tooth - this can be seen from one look at the composition. They must try!

The sugar crust is incredible in smell and taste: yes, it cracks in small cracks (take the cake out of the bowl carefully), but it's great for soaking something serious.
The cut is medium in humidity and very elegant: different raisins plus prunes plus dried apricots decorate each (even broken off) piece no worse than the impressionists.
In general, bon appetit!

HP programs differ even from one manufacturer, let alone different ones.
In my HP, the Keks program works in the following sequence. The first 8 minutes is a normal batch. The next 10 are at higher speed. After that, a minute is given to throw nuts, dried fruits, etc., etc. Then 4 minutes again intensive mixing. And the very last stage is the actual baking (most likely, with a change in temperature) lasting 1 hour 43 minutes.
If your HP has a kneading program, you can use it first, and then start baking. If not, the mixer should help in the first step.

Similar recipes

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English muffin (multicooker Cuckoo 1055) (Zvezda Askony)

English christmas cupcake (Lisss's)

[or impregnation]

dusting with icing sugar and /or impregnation- at your discretion.

The recipe is interesting and not complicated. And in the original impregnation? and which one?

The recipe is interesting and not complicated.

The most difficult thing is to wash the dishes after placing the cake blank in the HP.

And in the original impregnation? and which one?

There was no impregnation in the original: "The muffins coming out of the ovens are knocked out of the molds and sprinkled with powdered sugar." I poured Art. a spoonful of brandy.

good day
I get it like this

But this is a completely different recipe. There is no baking powder, vanillin or chocolate in this, and the dough is much richer. Try it if you have a sweet tooth, I'm sure you will like it.

I don't particularly respect such things, and my family just dragged along ...
I will definitely try and compare .....

The cupcake cut feeds itself. Very intrigued. I will definitely bake. Thanks to the author for the recipe.

I don't really respect such things, and my family just dragged along ...
I will definitely try and compare .....

Be sure to share your results. And if you also show ...

The cupcake cut feeds itself. Very intrigued. I will definitely bake. Thanks to the author for the recipe.

I look forward to your feedback.

And you can ask: in your HP on the program "cake" and kneading the dough is going on? It's just that I only have baked goods on this program in LG.

And you can ask: in your HP on the "cake" program and kneading the dough is going on? It's just that I only have baked goods on this program in LG.

The question is necessary and correct, since HP programs differ even from one manufacturer, to say nothing of different ones.
In my HP, the Keks program works in the following sequence. The first 8 minutes is a normal batch. The next 10 are at higher speed. After that, a minute is given to throw nuts, dried fruits, etc., etc. Then 4 minutes again intensive mixing. And the very last stage is the actual baking (most likely, with a change in temperature) lasting 1 hour 43 minutes.
If your HP has a kneading program, you can use it first, and then start baking. If not, the mixer should help in the first step.

What a DELICIOUS cupcake it turned out Thank you for the recipe! Only I have no dried apricots and prunes, but there is such a delicious dough
I whipped everything with a mixer, kneaded it in the HP, baked it in the oven, was afraid that it would not be baked in the HP, because I have half the ingredients in the recipes for it (and then there is nothing to eat, but we love such tasty treats very much)
Here's what happened

[vitaokstep]

vitaokstep, to your health! He turned out handsome, and the crust seems to be tasty too. Bake for joy!

[vitaokstep]

vitaokstep, to your health! He turned out handsome, and the crust seems to be tasty too. Bake for joy!

But what if you pour the dried fruit with cognac, as in the original recipe?

But what if you pour cognac over dried fruits, as in the original recipe?

In the recipe that I followed, from the book of 1940, there is no cognac or other impregnations. I cannot judge how authentic it is. Of course, you can do that, but there are several but:
1) dried fruits need to be poured for at least a few hours,
2) it may be necessary to subsequently roll in flour,
which obviously increases the cooking time. In any case, the recipe is by no means a dogma, but only a guide: both to action and to experiments. Good luck!

I liked the recipe because of its simplicity and because there is no baking powder, so I agree with the author that additional measures "obviously increase the cooking time"