Easter cake from "Viennese" dough in a bread maker

Category: Easter
Viennese dough cake in a bread maker

Ingredients

sugar 200 g
milk 125 ml
fresh yeast 20 g
eggs 3 pcs.
butter 100 g
flour 500 g
raisins 70 g
dried apricots 70 g
vanilla
lemon or orange zest 1 tsp (with a slide)

Cooking method

  • Mix eggs with sugar, and milk with yeast. Then mix both liquids and leave in a warm place for 12 hours.
  • After 12 hours, pour the resulting mixture into a bucket of HP, and add soft butter, vanilla, zest and flour. Mode "Sweet bread" or "Basic".
  • During kneading (at a signal, or in a dispenser) add dried apricots and raisins, a little floured.
  • After the last kneading of the dough, I pressed pause, took out the dough. A little less than half of the dough was separated into pies, and from the rest of the dough I formed a ball and put it in a bucket of a bread machine (without a stirrer). After the last rise, the stove will bake a pasta. You can not divide the dough, then you should get a paste, higher than the bucket of the bread machine.
  • Of course you can bake in the oven.
  • My pastry turned out to be tanned, because after baking began, we urgently needed to leave the house, and the pastry, after being ready, was heated for an hour.
  • Viennese dough cake in a bread maker Viennese dough cake in a bread maker

Cooking program:

Sweet Bread or Basic Mode

Note

How to serve Easter cake
Coating and sprinkling
Oven baking tips
Yeast check
Replacing compressed yeast with dry yeast
Baking when kneading in a bread maker and proofing in the oven

Bon Appetit !

PS: I want to note that the zest interrupts its own aroma and flavor of Viennese dough.
Fast-acting yeast is not allowed. They will "die" until morning. Maybe something like Saf-Levure. But, Saf-Levure has a very strong smell of yeast, I tried bread with a friend from a friend - I could not eat.

lopyshok
Qween, thanks a lot for creating the theme ...
You can not divide the dough, then you should get a paste, higher than the HP bucket. As I understand it, it is necessary to reduce the portion, since where will it (Easter) fit? or still take the risk?
Qween
lopyshok , do not cut back on the portion. I just had to bake pies for Zest .
Misha
Today I made an Easter cake from Vienna dough for 300 grams of flour - two came out - medium and small. Delicious !!! I added colored candied fruits - I spread the finished dough with my hands, sprinkled with candied fruits and rolled it into a roll. The roll was divided into two parts - larger and smaller, just two Easter cakes.
Viennese dough cake in a bread maker
NatalyaN
Girls, I baked and just from Viennese dough and this option (albeit already in the bread maker), the lid remained a little light in the bread maker, although it was left on heating. After a while (in a P / E bag), she began to stick to her hands, but for about 2 weeks there are leftovers in the bag, so she is soft and pleasantly smelling and no hints of mold. I like this version for Easter cake more than even Pokhlebkinsky and Paraskinaya Paskha (no offense will be told to anyone).
Qween
NatalyaN, that's for sure - this dough does not get stale for a very long time.

And I baked last Easter in Pokhlebkin, and Paraskin Paska - they couldn't just gorge themselves.
Misha
And I am delighted with Pokhlebkin Easter cakes.
But my husband liked it more from Viennese dough
NatalyaN
Quote: Qween

And I baked last Easter in Pokhlebkin, and Paraskin Paska - they couldn't just gorge themselves.

I, too, could not gorge on them, but I liked this recipe, more than others. Thank you very much for it.
Crochet
Qween
And I brought you a BAAAlmost thank you !!! I also baked a cake of Viennese dough (I finally found live yeast). That's how it turned out for me.

Viennese dough cake in a bread maker

Closer ...

Viennese dough cake in a bread maker

About taste ...mine unanimously admitted that of the last cakes I baked, this one is the best! Airy, fluffy, light ... the daughter noted some similarities with the "Rum baba", only without impregnation.
Qween
Thanks again !!!
poiuytrewq
A question for those who baked cakes from this dough in a round shape in the oven. What height of the mold did you fill with the dough (what diameter is this mold)?

I'm afraid that if I put all the dough in my cake pan, the dough will just come out over the edges when baking.
Qween
poiuytrewq , I also baked.
I use Soviet liter mugs for Easter cakes (including). Divide this dough into 3 - 4 parts. If you fill out the form by 1/3, then there will be more airy cake, and if by 1/2, then more dense.
Gingerbread
Crochet, what a wonderful "sweet bread" you have.
Could you name the program in your Moulinex - 5002, on which this miracle was produced? And how was it technologically carried out after filling-pouring all the components: turned on the "start" and went? or did you conjure something additionally?
lopyshok
And I baked a cake from Viennese dough ...
Since I do not have a "sweet bread" mode, then I baked on the main mode ... burned ... Right They wrote, he needs to prepare 3.40, but on the whole it turns out 4 hours, these 20 minutes were superfluous ...
We have a cupcake mode in Panas, maybe we should have set 3.40 on it and then everything would be ok?
Qween
lopyshok, the Cupcake program at Panasonic does not match the Sweet Bread program at Kenwood. Better to interrupt baking ahead of time.
Michelle
Crumb! Your Easter cake is just a miracle!
I am also very interested in the baking process in Mulinex-5002/5004. If possible, tell us in detail! Thank you in advance!
Crochet
Michelle
Thank you ... My Easter cake is very tasty! I did everything as I wrote Qween ... That is, I made an egg-sugar-yeast mixture and left it on the kitchen table for 12 hours. I put the oil in the HP bucket overnight so that it was soft. After 12 hours, she poured the prepared mixture into a bucket and added the rest of the ingredients. Then the program "Sweet bread" (3 hours 50 minutes), light crust. All. Kulichik came out amazing.
Qween , I never tire of thanking you for this recipe! Wonderful dough, wonderful Easter cake!
Oleg
Dear Qween!
Finally, I baked Paska (Easter cake) yesterday according to your recipe. It turned out to be tall and tanned. In the morning I tried it, apparently I didn’t understand the taste from sleepiness. Fortunately, my relatives, nevertheless, left me one slice (piece) for the evening, the second tasting was more than successful. Thank you from my family, and from me, for this wonderful recipe for Paska (Easter cake). Good health to you!
Qween
oleg9979, to the health of your whole family !!!
In a day or two, this paska-cake is even tastier and more aromatic, as if it ripens.
shuska
Pasca is really good. And after a few days, the taste only improves. The only bad thing: these days - the pieces are rapidly decreasing
Sofim
I baked buns according to this recipe, and now a cake is sitting in the stove. The buns were fragrant and very tasty. I made snails with poppy seeds and cinnamon, with cinnamon in general. But there is one problem: the dough comes up very slowly. In the buns I took part from the old pack and part from the new one. In a cake from a new pack, the expiration date did not come out. Baking has already begun, and the dough is still at the bottom of the bucket, I turned it off, I will wait. Is this just my problem? That is, after all, my yeast is bad? or add more? Usually I put twice as much yeast in a sweet fat cake - 40 g, but here I’m just learning with Viennese dough. Experienced, tell me!
Qween
Sofim, I wrote in another topic that this dough is heavy, and slowly comes up. But, yeast is quite enough, and more than it is written, I have not added even once.

And in other heavy cakes, I also put yeast no more than 4 grams per 100 grams of flour.

Maybe you just got such yeast? Try to change.

I bake on "Krivoy Rog", they seemed to me the most reliable and predictable. And with "Lvov" always some problems arose. Even now, although I have changed the yeast, I always open the packet and smell it.

Wish you luck !
Michelle
Qween, here I am reading your topic and I can not resist !!!! I'm afraid I can't stand it until Easter and bake cake according to your recipe !!! So many positive reviews !!!
I have a little question: what should yeast smell like? I very rarely bake on ordinary ones (I actually cannot use yeast dough), so I only know about them that they should be light and not stale. By the way, I wanted to take Lvivs, in Kharkov they seem to be praised .... but after reading your post, I realized that they are not always good. What do you recommend?
Sofim
Quote: Qween

Sofim, I wrote in another topic that this dough is heavy, and slowly comes up. But, yeast is quite enough, and more than it is written, I have not added even once.

And in other heavy cakes, I also put yeast no more than 4 grams per 100 grams of flour.

I usually bake on Lviv, like everything was ok, Krivoy Rog are rarely found here .. but, as I said, I put 40g of yeast on a sweet fat cake of their 500 g of flour. And on simple bread from that amount of flour 12 grams and rests on the lid.

My dough turned out to be super heavy, programmatically more than 2 hours and with the program turned off it's already an hour and only half a bucket. Again I will have to overeat at night I will change the yeast of course, this dough is very tasty
Qween
Michelle how to describe yeast more accurately?

Fresh yeast is very pliable, but does not stick or stick on the fingers. And they are pinched off in layers, like good homemade cottage cheese. Only in cottage cheese these layers are large, and in yeast they are small.
When breaking, pieces of yeast "creak" on the fingers.

The color is gray, with streaks of different tones, and the more yellowish-brownish, the more stale the yeast.

Be sure to pay attention to the corners, they must be exactly the same as the bulk of the whole "cube" of yeast. If they are windy, they are also stale.

And the smell of very fresh, illegal yeast cannot be confused with anything.
It smells "spicy" and "bread". When sweetness appears in the smell, and it is simply unpleasant for you, this is bad.

I must smell yeast !!! But I have been taking yeast in one place for a long time, and the seller gives it to me not from the general slide, but "from under the floor."
And I, anyway, check!

And before, how many times I asked the supporters, everyone always swore that the yeast was fresh. And then at home it "emerged" that it was a deception.

All these are my personal observations, and I do not impose them.
rinishek
Qween,, thanks for the recipe! WELL JUST A MIRACLE_RECEPT!
Yesterday I tried to bake (I didn't have the strength to wait until the weekend, so I had the mixture-dough during the day. Everyone has night ones, but me - daytime!). Indeed, the dough rises very well. heavy. And I also had not 20 g of yeast, but 18. The heat was already almost at night, we tried it in the morning - it was not cool and soft.
But still, in connection with your own perfectionism, the question arose - at what increase in the dough do you put in the oven for baking? ... oh, I forgot to say that I baked in the oven after 2 hours of proofing. Why I ask - while reading the topics about Paraskina and Pokhlebkinskaya, I noticed that some recommend putting it on baking when the dough fills a little more than half of the form, because then it rises in the oven.
Sofim
Quote: rinishek

But still, in connection with your own perfectionism, the question arose - at what increase in the dough do you put in the oven for baking? ... oh, I forgot to say that I baked in the oven after 2 hours of proofing. Why I ask - while reading the topics about Paraskina and Pokhlebkinskaya, I noticed that some recommend putting it on baking when the dough fills a little more than half of the form, because then it rises in the oven.

This is a difficult question, each time it is different. Sometimes the dough rises very much after baking starts, sometimes not very much. Often I bake butter cake from Elena Bo in HP, it seems the recipe is the same, but it will rise strongly during baking, then it will not rise at all, although I am counting on this. Viennese buns have risen strongly. In general, everything is by eye and empirically. But put on baking, when I would not have become a little more than half the mold, I would have given more distance :)
Qween
rinishek , you are welcome !
In earlier in another topic I wrote that before the appearance of HP, each rise was ~ 1 hour. And the proofing too.

And in KhP I bake on the "Sweet bread" program, it is practically identical to the "Basic" mode, only the crust is not fried so much. I don't make any changes - as the stove does, it is.

If I knead in HP, and bake in the oven, then I either knead on the "Dough" program (30 minutes kneading and 1 hour rise), then I additionally knead. Then I cut the dough.
Or the mode "Sweet bread", but before baking I turn off the HP, take out the dough, and cut it.

When baking products in the oven, I watch that they increase ~ 2-2.5 times during proofing, and then I put them in the oven.

Quote: Michelle

And what do you think the poor girl will regret?

If you tell everything beautifully, it will help.
Domovenok
How do you think, if you put the dough in the bread maker first on the "Village dough" mode for 5 hours, it is designed, and then for baking, the cake will be tastier than on the "Sweet bread" mode or not?
aynat
I tried this cake, only I had to add flour and quite a lot, but my mother approved the result, so for this Easter I am "on duty" ...
Sofim
I also want to ask about the bun. Once I did it according to the recipe, the second time I took two instead of three eggs, but the big ones didn't smell like a bun, the dough was thin, so I would add a lot of flour so that the buns could be handed over .. or should there be a special dough for cake? There are recipes where exactly the semi-liquid dough and cakes are very tender .. but in a Viennese, how is it right?
Qween
Quote: Domovenok

How do you think, if you put the dough in the bread maker first on the "Village dough" mode for 5 hours, it is designed, and then for baking, the cake will be tastier than on the "Sweet bread" mode or not?
Domovenok, you do not need to make the dough in the "Rustic dough" mode. There are very long batches. For a long time, I tried in every possible way to adapt this program to different products. Don't waste your time.

Quote: aynat


And I tried this cake, only I had to add flour and quite a lot, but my mother approved the result, so for this Easter I am "on duty" ...

aynat, Will you bake on Easter in HP?

Qween
Sofim , there is no kolobok in this recipe. The dough is very tender and viscous. When I baked in KhP for the first time, my hand stretched out to add flour, but I resisted.
Gingerbread
Qween, thanks for the recipe. And I did it !!!!! Let not in manual mode, but in a bread maker - everything is OK! Hell in Mulinex - 3000 (this is small). Weight - 650 gr. Height - 140 mm. The top crust, however, burst. But this is even more "home-like". Like in a bread oven.
Viennese dough cake in a bread maker
Viennese dough cake in a bread maker

I don’t understand, really, why the top photo is upside down?
aynat
Quote: Qween

aynat, Will you bake on Easter in HP?

Qween, I think that everywhere - both in the HP and in the oven, because you have to bake yourself, mom and sister, and not one at a time. And a portion of 3 eggs was enough for a large cake in the HP and buns in the oven.
Domovenok
I baked this cake But I probably did something wrong, or the Lviv yeast let me down (I didn't find others), but it turned out to be as tall as a bucket, I don't even have a round roof.It's a pity, I'll try it with other yeast, if I find it

the taste is just awesome !!!

I just don’t understand why all the filling remained in the lower part of the cake, and was not distributed throughout, maybe I didn’t stand those 12 hours correctly. What should be the temperature?
Qween
Gingerbread, wonderful cake turned out !!!
Even from the photo you can see what a fibrous and delicate crumb!
I am very glad !

aynat , I also plan in the oven and in the HP.

Domovenokof course try a different yeast and I'm sure you will succeed. Before pouring the additives into the bucket, add a spoonful of flour to them and mix well. In this case, the additives will not settle to the bottom. Of course, raisins, etc. must be washed in advance so that they can dry out.

And the temperature in the kitchen should be normal - room temperature.
By the way, would you like to tell me how you can decorate a paska (Easter cake) and Easter eggs beautifully for Easter? I mean, how will it stand together on the table.
Qween
I'm happy to tell you:

I take a wicker (any) box (you can have a basket, etc.), pour earth into it, and sow any grains (oats, wheat, etc.). Actually, I already planted 4 days ago, but I think it's not too late. There will be green grass by Easter.

We decorate the box as desired, for example, you can drape it with a cloth. If the box is beautiful, then we don't decorate it.

Then I put in the middle of the grass a rather high, but small paste (kulichik), a thin (from the church) candle on the paste, and spread the eggs around the paste.

Here's the beauty and ready, you can sacred, and put on the table.

If you don’t find grains, you can buy cat grass at any seed store.
Domovenok
Quote: Qween

Domovenok, what a pity !
Or maybe the flour fails? You doubled the amount of yeast, and the result is 0.
flour cannot fail, because yesterday I baked wheat-rye bread on it on old kefir and he already rested against the viewing window, so something else rose up here, maybe put more flour, because I just have a puddle there instead of a kolobok (although, it seems like it should be), the oil may be very watery and gives additional liquid, but there is no dome.

Girls, who will bake this cake, please take a picture of what dough you get during the first kneading (if not difficult, of course)
Qween
This dough seemed so simple to me that I didn't even think to photograph it. But, the dough is not a puddle, that's for sure. Liquid, very soft - yes.

And now I have so little time that I can’t even imagine when I’ll bake pasco for Easter. Not even on Saturday.
And mom can't.

And you have to decide before Easter.

PS: Yes, I forgot to write that the roof should not be flat either!
Summary: Add, nevertheless, flour. But not much!
lina
Domovenok, what if you try to bake in the oven? Or is there no possibility?
Qween, I also don't know when to bake - this year there won't be much time ... I'll have to do it on Saturday - and somehow cut it in time to get to the market and the store ... And I hope to manage to cook this one on Thursday)) )
Qween
Domovenok , now, I remembered

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8230.30 .
These are my photos from the "Vienna Pastry" theme. The same pies are on the first page of this topic. I cut the dough on an oiled board.

And here is also from the "Vienna test" - photo kava.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8230.45

kava made the dough thicker and the result is good.
linaand the weed in my Easter basket hasn't risen to this day.

At least there was an opportunity to cook everything. I'm still baking Easter bunnies with an egg in my paws.
Domovenok
Quote: Qween

Domovenok , now, I remembered

And here is also from the "Vienna test" - photo kava.

Viennese dough cake in a bread maker
Qween
Domovenok , from the photo you can immediately see that there is not enough flour, but judging by the "crater" you won't be able to add a lot.

Try adding turmeric to the dough, when kneading. Literally 1/5 of a coffee spoon. The color will be naturally yellow, like from home eggs.

And roll the raisins, well dried on a napkin, in flour. However, it is slightly unevenly distributed in the test.

Please write about the results.

Viki
Quote: Domovenok

the fact is that in my oven you can bake only on the uppermost shelf, it will not burn there, and on the rest there is a 100% black bottom, with all possible attempts to avoid this
If you put the tins on the wire rack, try placing a regular baking sheet in the oven below. It will cut off the flow of heat and will distribute it more evenly below. I have an old oven and now I am also getting used to it. I put the baking sheet down and the bottom is saved.
Rina
Viki the rights. In an old oven, I put a baking sheet with a layer of ordinary salt on the bottom or on the lower level. It also helped.
Domovenok
Quote: Viki

If you put the tins on the wire rack, try placing a regular baking sheet in the oven below. It will cut off the flow of heat and will distribute it more evenly below. I have an old oven and now I am also getting used to it. I put the baking sheet down and the bottom is saved.
this is my oven baking like this with the baking sheet inserted on the lowest level
Sofim
Quote: Michelle

they say that you can't bake before Easter (and try too ...).
Michelle, do you eat buns? or rolls with filling? call your product a raisin bun and try it for health. I have cakes with this name for a whole year - they love my sweet buns for tea
k.alena
I rehearsed yesterday. Everything for the first time - pressed yeast, and paper molds, and cakes ... The taste is incomparable, the look is like a fungus after a nuclear explosion (in general, it was expected, since the dough was 2/3 of the form before lifting), and the roof cracked , although I sprinkled it on the recommendation of Tortyzhka. But there is still time to analyze errors, but I really liked the recipe, thanks to the author
marinal
I baked this Pasochka for testing, it turned out just super
I took yeast from Kryvyi Rih, homemade eggs - color, taste, smell just mortality
I want to bake according to this recipe for Easter

I have a question if the kneading and approach of the dough in HP can then be put into molds and baked in the oven ?? (Pasks seem to be more round I perceive) and how much more dough you need to put in the mold
Qween
marinal , I'm glad, that you liked !

Of course, you can put the dough in a mold (or divide it into several) and bake in the oven. I put dough on 1/3 of the mold.

Good luck!

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