Real housewives today cannot imagine their life in the kitchen without a multicooker, because this device helps in preparing a wide variety of baked goods. Even if you decide to cook a traditional Easter cake, which causes difficulties for most housewives, a multicooker will come to the rescue here too.
How to bake Easter cake in a Redmond slow cooker - recipes for butter dough with photos
We tested this recipe in the REDMOND RBM-M1905 bread machine, and what is most surprising is that the Easter bun rose so high that it began to rest against the lid of the device. Therefore, try baking and you will not regret it, even a novice housewife will get a fluffy and aromatic Easter cake with this recipe.
Ingredients for Easter cake in a Redmond slow cooker
For the pastry:
- wheat flour – 600 grams;
- chicken egg - 2 pieces;
- raisins – 50 grams;
- sugar – 4 tablespoons;
- butter – 40 grams;
- vanilla sugar – 10 grams;
- dry yeast – 6 grams (or 2 teaspoons);
- salt – 3 grams (or 0.5 teaspoons);
- milk – 200 ml.
For the glaze:
- powdered sugar – 200 grams;
- lemon juice – 40 ml (1 medium lemon is enough).
Step-by-step process for preparing Easter cake in a Redmond multicooker
- We place all the products in the bread machine bucket in the following order:
- warm milk;
- 1 egg;
- vanillin;
- salt;
- sugar;
- butter at room temperature;
- raisin;
- sifted wheat flour;
- dry yeast.
- Turn on the dough kneading mode, and when ready, brush the dough with beaten egg.
- Close the lid of the Redmond bread machine and set mode No. 5 “Sweet baking”. We configure the options: weight of the bakery product – 900 grams, color – medium. Click “Start”.
- At this time we begin to prepare the glaze. Mix powdered sugar with citrus juice.
- Stir until a homogeneous mass is obtained.
As soon as the Easter cake is ready, wait until the bun has cooled, then pour the finished glaze over it. Bon appetit!
Sweet Easter cake in the Polaris multicooker – recipes for Easter with step-by-step photos and videos
In the Polaris multicooker we will prepare Easter cake according to a traditional Russian recipe, which has been tested by housewives over many years. It is very important to successfully prepare the dough and knead the dough. If everything is done correctly, then according to the classic old recipe, the Easter cake will turn out sweet and melt in the mouth, while the dough will be moderately airy and aromatic.
Ingredients for Easter cake in the Polaris multicooker
- premium flour – 500 grams;
- fresh milk – 150 ml;
- chicken eggs - 2 pieces;
- butter or margarine – 150 grams;
- raisins (necessarily dark color) – 150 grams;
- granulated sugar – 200 grams;
- dry yeast - ¾ tablespoon;
- vanillin – 1 sachet;
- powdered sugar by eye.
The process of preparing sweet Easter cake according to an old recipe
- Heat the milk to 40°C over low heat.
- Carefully pour dry yeast into the milk and let it brew.
- Add sugar, vanillin, salt and beaten eggs. Mix the ingredients thoroughly.
- Place soft butter in pieces.
- Add sifted flour in small portions.
- Mix the products in the bowl thoroughly and leave in a warm place for an hour and a half.
- At this time, wash and dry the raisins, dip them in a small amount of flour and put them in Easter baking. Knead and put back in a warm place.
- As soon as the dough begins to rise, grease the inner surface of the bowl of our Polaris multicooker with oil and move the dough into the bowl.
- Turn on the “Yoghurt” multicooker mode and wait until the dough is ready for baking.
- Next, turn on the “Baking” program for 30 minutes. After the signal, we turn the Easter cake over and repeat the procedure.
After the fragrant bun has cooled, pour the beaten egg white onto the surface and sprinkle with powdered sugar. As decoration, you can use colored sprinkles, coconut shavings and ready-made figures in the form of a cross or the inscription “XB”.
Baking Easter cake with dry yeast - proven recipes in a slow cooker with photos
It's no secret that when Easter cake is baked in a slow cooker, the festive smell pervades the whole house. We present to you another simple and delicious Easter bread recipe.
Easter cake ingredients in a slow cooker
- dry yeast – 15 grams;
- flour – 450-500 grams;
- salt – ½ teaspoon;
- milk – 100 ml;
- granulated sugar – 2/3 faceted glass;
- butter – 100 grams;
- vegetable oil – 3 tablespoons;
- chicken eggs - 3 pieces;
- steamed raisins – 100 grams;
- vanilla – 1 teaspoon.
How to bake Easter cake in a slow cooker
- Over low heat, bring the milk to a warm state, add yeast, stir.
- Add 1 pinch of granulated sugar and 2 tablespoons of flour, mix well and let sit for about 15 minutes until the yeast begins to foam.
- Break the eggs, separate the yolks from the whites.
- Beat the egg whites with half the sugar and 1 pinch of salt until a soft white foam forms.
- In a separate bowl, beat the yolks together with the remaining sugar and turn the contents into an airy whitish mass.
- Pour the yeast dough into the container with the yolks.
- Carefully introduce the contents of the plate with proteins.
- Add vanillin and a pinch of salt.
- Lightly pour in the wheat flour, after sifting it through a sieve.
- Knead the dough until it forms a soft, elastic, homogeneous consistency.
It is important to know! If the dough sticks to your hands during kneading, grease your palms with vegetable oil.
- Sprinkle the work surface on the table with a thin layer of flour and spread the mixture.
- Add softened butter, knead again, this time for 10 minutes.
- Grease a large bowl with oil, transfer the dough into it, and cover the container with a damp towel made of thick cotton fabric. Place in a warm place for 1.5-2 hours.
It is important to know! A kitchen sink filled with hot water or a large basin is ideal for a warm place.
- As soon as the dough has risen and increased in volume, put the contents on the table and add steamed raisins.
It is important to know! In order for the raisins to be soft, just scald them with boiling water and lay them out to dry on a paper towel.
- Grease the inside of the multicooker bowl with oil on all sides, lay out the dough ball so that the Easter cake occupies about 1/3 of this bowl.
- Then turn on the “Heating” mode for 20 minutes.
- We leave the dough to rest again for 40 minutes, but do not open the multicooker lid so that the dough does not sink.
- After waiting the required time, set the “Baking” mode for 60 minutes. We repeat the procedure again with the “Baking” mode for 40 minutes.
It is important to know! If the multicooker does not want to turn on for the second time due to overheating, you should just wait a couple of minutes, then turn on the mode again. The main condition is not to open the lid of the device so that the dough does not “run away”.
Sprinkle the finished, fragrant Easter cake generously with powdered sugar or pour over sweet Easter glaze.
How to cook a delicious Easter cake in a Panasonic multicooker for Easter
We prepared the following recipe in a Panasonic-18 multicooker; guests and family were absolutely delighted with the delicious airy Easter cake dough.
Ingredients for Easter cake in a Panasonic multicooker
- flour - 4.5 cups;
- chicken eggs - 4 pieces (3 for dough and 1 for fondant);
- milk – 200 ml;
- sugar – 200 grams;
- butter – 150 grams;
- sunflower oil – 2 tablespoons;
- salt - a few pinches;
- dry yeast – 40 grams;
- raisins – 60 grams;
- vanilla sugar – 1 sachet;
- multi-colored confectionery sprinkles;
- powdered sugar – 100 grams.
The process of preparing and baking Easter cake in a Panasonic multicooker
- First, dilute dry yeast in slightly warmed milk, add 1 tablespoon of sugar, mix, leave in a warm place for 20 minutes.
- Break 3 eggs, separate the yolks from the whites.
- Beat the egg whites with sugar, pour the dough with milk and yeast into the container.
- Carefully add 1 cup of flour, cover the fermented dough with a terry towel, and place in a warm place for several hours.
- As soon as the sweet Easter dough has risen, grind the butter with the yolks and add to the dough.
- Add flour to the bowl, add salt and knead. To make the dough stick off the plate, sprinkle flour around the edges and continue kneading.
- Leave the contents of the bowl again in a warm place for 3 hours.
- We wait for the dough to increase 3 times, at this time we wash and soak the raisins.
It is important to know! Raisins are soaked in hot water or cognac. A drop of alcoholic drink in Easter cake will give the cake softness and an interesting, persistent aroma.
- When the dough is ready, mix the dried raisins and vanilla sugar into the mixture.
- Grease the butter dough with vegetable oil and knead for another 15 minutes.
- Next, warm up the multicooker in the “Warming” mode for 5-10 minutes.
- Without turning off the unit, move the Easter cake dough inside so that 1/3 of the bowl is occupied.
- We wait 10 minutes in the “Heating” mode, turn off the multicooker, but do not open the lid. Then wait 1 hour.
- Next, turn on the “Baking” mode for 60 minutes, then add another 25 minutes. The total baking time is 85 minutes.
- As soon as the signal sounds, take out the cake, wrap it in cloth and let it cool.
- To prepare the sweet Easter glaze, beat 1 egg white and powdered sugar with a mixer.
- Grease the Easter cake with fondant and sprinkle with confectionery figures.
A fragrant, delicious bun for Easter is ready.
Baking Easter cake in a slow cooker with lemon zest, almonds and raisins - simple and delicious recipes for Easter with fresh yeast
According to the following simple and surprisingly tasty recipe, our great-grandmothers baked Easter cakes, but they did it in a village oven. The recipe includes live yeast, which undoubtedly affects the taste of the bun, because the dough turns out to be unusually aromatic, satisfying and nutritious. And in this case, a multicooker greatly simplifies the task of baking delicious Easter cakes.
What ingredients are needed for Easter cake according to the Russian recipe?
- wheat flour – 500 grams;
- milk or cream – 250 ml;
- granulated sugar – 150 grams;
- fresh yeast – 40 grams;
- egg yolks – 6 pieces;
- grated zest of 1 lemon;
- almonds – 4 pieces;
- raisins – 2 tablespoons;
- vanilla sugar – 1 pinch;
- powdered sugar by eye.
Making lemon cake for Easter
- Let's prepare the dough. To do this, combine 100 grams of sifted flour, cream or milk and yeast, ground with the first part of sugar.
- Add the second part of the sugar to the yolks, beat lightly with a whisk until foam appears.
- Add the remaining flour into the container, pour in the appropriate dough, add salt, and add vanillin at the tip of a knife.
- Knead the dough, at this time add melted butter, grated lemon zest, raisins and chopped almonds.
- Coat the mold with butter and lightly sprinkle with flour, spread the dough, filling the space by a third.
- We wait until the future Easter cake comes up a little and fills the mold, launch the “Baking” program in the multicooker and bake until the Easter bun becomes golden brown.
Lazy Easter cakes in a slow cooker without yeast for Easter - step-by-step recipes with photos
This Easter cake recipe will take you no more than an hour, and any housewife can make it. You won’t even notice how your family will eat your Easter cakes and ask you to bake exactly the same cakes next year. If you have even the slightest doubt about your abilities, the last and most compelling argument is to try making aromatic baked goods - Easter cakes according to the recipe without yeast can easily be prepared in a slow cooker, which is found in almost every kitchen today.
Ingredients for yeast-free dough for 6 Easter cakes
For finished baked goods measuring 12-15 cm in height and about 10 cm in diameter:
- chicken egg - 4 pieces;
- sugar – 1-2 cups;
- melted butter – 200 grams;
- natural fruit yogurt (can be replaced with regular kefir) – 2 cups;
- wheat flour - 4 cups;
- baking powder – 2 teaspoons;
- dried apricots, raisins to taste.
For fondant:
- egg white – 1 piece;
- powdered sugar – 200-250 grams.
- multi-colored decorations (edible stars, balls, shavings), inscriptions or confectionery sprinkles.
How to make a fluffy Easter cake without yeast for Easter
- First of all, combine all the dry ingredients:
- flour;
- sugar (the amount of sugar depends proportionally on the fat content and taste of yogurt);
- baking powder.
- In another bowl, mix all the liquid products:
- eggs;
- kefir or yogurt;
- melted butter.
- The next step is to combine the contents of two bowls, add dried fruits and mix well.
It is important to know! There is no need to soak raisins and dried apricots, since the dried fruits will soften during baking in the slow cooker. However, it is recommended to cut the dried apricots into halves or quarters to make the Easter easier to bite and chew.
- Take paper molds and grease them with oil.
It is important to know! Oil for lubricating surfaces can be anything: vegetable or butter. The main condition is that it should not have any odor.
- We fill the molds for Easter cakes with dough so that the mixture fills 2/3 of them.
- We heat up the multicooker and lower our molds into it. Turn on the “Toasting” mode, close the lid, while leaving the valve open.
- We forget about Easter cakes for 30-40 minutes, then open the lid and turn the cake 120 degrees around its axis. We repeat the procedure again after 10 minutes so that the Easter rolls are golden brown on all sides.
- We check the readiness of the Easter cakes with a skewer, match or toothpick. If the stick remains dry and the dough does not stick, the fragrant Easter cake can be removed.
- While the cake is cooling, prepare the sweet fudge. To do this, separate 1 egg white, add a little salt and beat with a whisk for 3-4 minutes.
- Add powdered sugar little by little until the mixture stops flowing.
It is important to know! If you accidentally poured a lot of powdered sugar into the egg whites, you can thin out the too thick fudge with warm water or a couple drops of lemon juice.
Remove the cooled cakes from the paper pans, coat them with the sweet mixture and decorate.
Christ is Risen and Happy Easter to your guests and your family!
Easter is a joyful and bright holiday, symbolizing the beginning of a new life. For Christians, this is one of the most joyful days of the year because it was on this day that Jesus rose from the dead as promised, three days after he was sentenced to death.
The Easter holiday begins immediately after the end of Lent. And that is why on this day Christians can treat themselves to various goodies. As we all know, it is impossible to imagine celebrating Easter without Easter cakes.
Many of the modern housewives probably know how to make Easter cakes. However, most recipes are adapted for cooking Easter cakes in the oven.
Recently, multicookers have become very popular. Is it possible to cook Easter cakes in a slow cooker? And how to do this?
Recipes for Easter cakes in a slow cooker
First, let's look at how to cook Easter cake in a Philips multicooker. For this we need the following ingredients:
- Eggs – 4 pcs.
- Milk – 200 ml
- Flour – 4 ½ cups
- Sugar – 200 grams
- Butter – 150 grams
- Yeast (dry) – 1 sachet
- Raisins - to taste
- Vanillin – 1 sachet
- Salt - to taste
- Powdered sugar – 100 grams
- Sprinkling for Easter cakes.
Recipe for making Easter cake in a Philips multicooker
We carefully sort out the raisins and separate out all the debris and twigs. After that, rinse it and put it in a bowl. Pour hot water over the raisins and set aside.
Pour the yeast into a separate bowl. Lightly heat the milk and pour in the dry yeast. Mix everything well. Add 2 tablespoons of sugar and mix everything well again. Set the bowl with yeast aside. We will need it a little later.
Pour half of the remaining sugar into a separate bowl. Mix it with three egg whites. Add the yeast mixture and 1 cup of flour to the resulting mixture. Mix everything thoroughly and put it aside. Leave for 10 - 15 minutes.
After the specified time has passed, add another 1 cup of flour to the resulting mixture. Mix the dough.
Mash the butter with a fork (or three on a grater). Mix softened butter with the remaining sugar and three egg yolks. Add the resulting mixture to the dough, add salt and add 1 packet of vanillin. Mix everything well. Add the remaining flour. Mix the dough.
Add raisins to the finished dough. Mix everything well. Leave the dough for 15 minutes in a warm place.
Grease the multicooker bowl with oil. Place the dough into it. Set the “Baking” mode. Bake the cake until done. If necessary, you can extend the cooking time.
While our cake is baking, prepare the glaze. To do this, mix powdered sugar with the white of 1 egg. Beat everything well. You can use a mixer.
Remove the finished Easter cake from the slow cooker, brush with glaze and sprinkle with Easter cake topping.
Let's look at another recipe for how to cook Easter cake in a slow cooker.
Ingredients:
- Flour – 1 kg
- Yeast (raw) – 50 grams
- Milk – ½ liter
- Eggs – 16 pcs.
- Butter – 350 grams
- Sugar – 250 grams
- Salt - to taste
- Raisins - to taste
- Powdered sugar – ½ cup
- Lemon juice – 1 tablespoon
- Sprinkling for Easter cakes.
How to cook Easter cake in a slow cooker?
We carefully sort the raisins, rinse them with running water, put them in a bowl and pour boiling water over them.
Now let's prepare the dough. To do this, mix raw yeast with ¼ liter of heated milk in a bowl. Add 100 grams of flour and 1 teaspoon of sugar. Mix everything well and set aside.
Place 100 grams of flour in a separate bowl. Pour the remaining milk (warm) into the flour. Stir everything well so that there are no lumps left. Mix the resulting mixture with the previously prepared mixture. Place everything in a warm place for 1.5 – 2 hours.
Separately mix egg yolks, salt and sugar. Beat well. Add half of the egg mixture to the dough. We also send 250 grams of flour there. Knead the dough and leave it for a while.
After this, add the second half of the egg mixture and the remaining flour to the dough. Mix the dough. Leave it in a warm place for 15 minutes.
At this time, melt the butter. After 15 minutes, add melted butter to the dough. Mix everything well.
Add raisins to the dough and mix well again.
Grease the multicooker bowl with oil. Place the dough into it. It should be noted that the multicooker bowl should only be half filled with dough. If you have some dough left over, you can use it to bake a second cake.
Set the heating mode for 3 – 5 minutes. After this, select the “Baking” mode and bake our Easter cake for 55 – 65 minutes. If necessary, the baking time can be extended.
While the cake is baking, you can start preparing the glaze. To do this, beat the egg white with powdered sugar and lemon juice.
Lubricate the finished cake with the resulting glaze. Sprinkle cake topping on top.
The holiday of Easter is one of the most significant religious events of the year. On this long-awaited spring day, it is customary to visit the temple with family and friends and consecrate elegant colored cakes and Easter cakes there. Preparing the latter is a rather complex and time-consuming process. You can make it significantly easier by using a popular kitchen device as an assistant. Multicookers Redmond, Polaris, Panasonic cope perfectly with the assigned tasks and make it possible to significantly simplify culinary preparation for the holiday of Easter Sunday. Let's take a closer look at how to bake and prepare Easter cake in a slow cooker: recipes with photos and detailed step-by-step master classes will help you navigate the intricacies and nuances of preparing delicious holiday baked goods.
Easter cake in a slow cooker with dry yeast - recipe with photos and videos
It’s not without reason that homemade Easter cake is considered the main “person” of the festive Easter feast - as a rule, it is given the most honorable and prominent place in the middle of the table next to the paints and a lit candle. Of course, homemade baking takes a lot of time and requires a lot of patience, but products prepared at home with the appropriate attitude and love will never compare with store-bought “relatives”. Easter cake baked in a slow cooker with dry yeast according to a recipe with photos and videos turns out incredibly tasty and appetizing - with an airy crumb and a thin crispy crust.
Necessary ingredients for Easter cake with dry yeast in a slow cooker
- dry yeast - 2 tsp.
- wheat flour - 3 tbsp.
- vanillin - 1 pinch
- sugar - 4 tbsp.
- yolks - 4 pcs.
- sour cream -100 g
- milk - 100 ml
- saffron - 1 pinch
- vodka - 2 tbsp.
- butter -50 g
- salt - 1 tsp.
- chicken egg - 1 pc.
- zest of one lemon
Step-by-step preparation of Easter cakes in a slow cooker with dry yeast
Easter cake in a slow cooker: recipes with photos without yeast and dough
Easter cake prepared without yeast or dough in a modern slow cooker according to a recipe with a photo is a worthy alternative to traditional yeast bread. Such baking requires much less time, but it turns out no less tasty, fluffy and aromatic. What is important is that holiday bread mixed with kefir lasts longer than classic bread. However, a cake baked according to the following recipe is unlikely to require long-term storage - it turns out so delicious at the end.
Necessary ingredients for Easter cake in a slow cooker without dough and yeast
- fat kefir -270 g
- butter -130 g
- baking soda - 0.5 tsp.
- chicken eggs - 2 pcs.
- sugar -150 g
- wheat flour -300 g
- lemon -100 g
Step-by-step preparation of yeast-free Easter cake without dough according to a recipe for a multicooker
The perfect Easter cake in a slow cooker - the simplest and most delicious recipes with photos
According to experienced chefs, even an inexperienced housewife can bake the perfect Easter cake in a slow cooker - to do this, just carefully study several of the simplest and most delicious recipes with photos, choose the most suitable one for yourself and confidently trust your kitchen “assistant”. If desired, the specified product composition can be supplemented with homemade candied fruits and flavored with orange zest. The main thing is to cook with the mood - then your homemade cake will certainly turn out fluffy, tasty and aromatic.
Necessary ingredients for the simplest and most delicious Easter cake in a slow cooker
- milk - 250 ml
- live yeast - 0.5 packs
- wheat flour -500 g
- chicken eggs - 3 pcs.
- sugar -150 g
- butter 72% -100 g
- vanilla -1 g
- cinnamon - 1 pinch
- raisins -100 g
- candied fruits -150 g
Step-by-step preparation of a simple and tasty Easter cake in a slow cooker
How to cook Easter cake in a Panasonic multicooker: step-by-step video recipe
Easter baking is considered extremely “friendly” in terms of additional ingredients. In addition to basic products, housewives often use raisins when baking holiday bread. Even a small handful of this familiar and beloved dried fruit significantly improves the taste of a dessert dish and gives it an exquisite sweetness. The main thing is that dried grapes for baking are as fresh and high quality as possible. Light brown berries without tails, plaque or damage are considered the most suitable for use in confectionery products. Let's figure out how to cook Easter cake in a Panasonic multicooker according to a step-by-step video recipe:
Chocolate cake in a Redmond slow cooker - step-by-step recipes with photos
Initially, the recipe for traditional Easter cake was extremely simple and laconic - milk and eggs, flour and yeast, salt and sugar... Today, Easter baking is an endless author's experiment. In search of new tastes, housewives are increasingly adding new components to the basic ingredients. Among the most successful are cocoa and chocolate. Thanks to these additives, the cake will become a real outlet for picky sweet tooths - in such festive baking, the rich taste of cocoa and an easily perceptible creamy aroma are harmoniously intertwined like never before. A separate pleasant bonus for gourmets is the presence of real melted chocolate in the dough that is both juicy and airy. When starting to prepare chocolate cake in the Redmond multicooker, follow the detailed step-by-step recipes with photos and proven recommendations.
Necessary ingredients for Easter cake in the Redmond multicooker
- premium flour - 1.2 tbsp.
- chicken eggs - 5 pcs.
- powdered sugar -150 g
- cream - 100 ml
- butter -150 g
- cocoa powder - 2 tsp.
- dark chocolate -70 g
- cream cheese -300 g
Step-by-step preparation of Easter cake according to the recipe for the Redmond multicooker
Easter cake in the Polaris multicooker - detailed recipes with photos and videos
Over the years, there are fewer and fewer young housewives who are accustomed to traditional ovens, which once freed our mothers and grandmothers from annoying hot stoves. Now multicookers are very popular - universal assistants that speed up and facilitate any culinary process: from cooking rich jelly to baking fluffy cakes. The range of devices and the variety of various modes have long turned the heads of hasty and always late women and girls. It’s not surprising that lately there have been a lot of interesting Easter cake recipes for multicookers with step-by-step instructions and visual cues.
How to properly prepare Easter cake in the Polaris multicooker, see the detailed video recipe:
Now you know for sure how to prepare and properly bake the most delicious, appetizing and tender Easter cake in a slow cooker - the recipes in our collection are selected for every taste and device (Panasonic, Polaris, Redmond).
This year the Resurrection of Christ falls on April 20. This means there is little time left to think through the festive table. Its indispensable attribute will be Easter cake, which requires a special culinary approach. Butter yeast dough must be mixed with milk, eggs, sour cream or cream, and according to the technology it must be repeated several times. The top of the cupcakes is decorated with icing, symbolic inscriptions, nuts and candied fruits.
Preparing Easter cake takes a lot of time and is considered a troublesome task. But don’t despair if you’ve never baked it yourself. Today, kitchen gadgets will come to the aid of novice housewives - a multicooker, a bread maker, or a “hybrid” of these two devices. With their help, baking will not cause problems; “beginners” will not need to master the oven and stove. Modern appliances come with “tested” recipes from chefs that make it easy to make a variety of muffins.
Easter cake is baked on Maundy Thursday. You should undertake its preparation in a good mood for it to turn out successful. Then - according to tradition - everything will be fine in the house. By the way, in the old days, everything delicious, fresh, and sweet was generously placed into the Easter cake dough, and the number of eggs in some recipes reached up to 60 pieces!
To make the cake fluffy and tasty, follow the simple recommendations from the POLARIS chefs.
- Use only fresh and high-quality products. All ingredients stored in the refrigerator must be removed in advance so that they are at the same room temperature before cooking.
- Give preference to fine granulated sugar. It kneads better into the dough and does not scratch the bowl of the bread maker (multi-cooker bread maker).
- Do not put the butter into the bowl in one piece - this will make kneading difficult and may result in poor culinary results.
- Use a kitchen scale to measure flour accurately. If the room humidity is high, add another tablespoon to the indicated weight; if it is low, reduce it by one.
- Pay attention to the expiration date of the flour. To get good baking results, use only fresh, stored in airtight containers. Top quality wheat baking flour with a high gluten content is ideal.
- Use dried fruits. If they are too dry, leave them in warm water for half an hour, then dry thoroughly with a paper towel. If desired, dried fruits can be soaked in any sweet and strong alcoholic drink, for example, cognac or rum, after which they must also be drained.
- Use dry instant yeast. Make sure they are fresh before cooking.
Special Easter cake in a multicooker-bread maker (bread maker)
Ingredients
Preparation:
Step 1 Remove the bread bowl from the multicooker-bread maker, place it on the table and install a paddle in the bowl for kneading the dough.
Step 2 Place the ingredients in the bowl in the order shown below.
- Pour milk into the bowl.
- Break an egg into the milk.
- Pour granulated sugar into the bowl.
- Add salt.
- Cut the butter into small pieces and place in a bowl, distribute evenly throughout the entire volume of the bowl.
- Accurately measure the specified amount of flour and sift the flour into the bowl.
- Sprinkle yeast evenly over flour.
- Cut the mixture of dried fruits (dried apricots, raisins, prunes) into small pieces and lightly dust with flour so that the ingredients do not stick together and do not scratch the bowl during kneading when added to the dough. Set aside.
Step 3 Place the bowl in the niche of the multicooker-bread maker, turning the handle clockwise to properly fix the bowl.
Step 4 Connect the device to the mains. In this case, the display will show a corresponding indication with a selection of baking programs.
Step 5 Close the lid.
Step 6 By pressing the “Menu” button, select the “Italian bread” program.
Step 7 By pressing the “Crust” button, select the 2nd degree of browning. Attention! When baking bread with a high baking content (i.e. butter and sugar), you should not select the 3rd degree of toastiness, otherwise the bread crust will turn out too dark.
Step 8 By pressing the “Weight” button, set the desired one (700 or 900 g).
Step 9 Press the “Start” button to turn on the program.
The “Italian Bread” program involves 5 main cycles:
- first kneading;
- pause for dough proofing;
- second kneading;
- long pause for rising dough;
- baking.
During the second kneading, the multicooker-bread maker will beep. It is intended for adding ingredients, in this case dried fruits. Add them on cue. To do this, open the lid and simply pour the ingredients into the bowl. Then close the lid again.
You can open the lid during the first three stages to observe the dough kneading process. During the fourth (dough rising) and fifth (baking) cycles, it is strictly not recommended to open the lid of the multicooker-bread maker, otherwise the dough may settle.
After the end of the program, the multicooker-bread maker will emit a sound signal, the program will automatically turn off - and the keep warm mode will turn on.
Step 10 Press the "Cancel" button to turn off the multi-cooker-bread maker. Then disconnect the device from the power supply.
Step 11 Open the lid.
Step 12 Put on oven mitts, grasp the bowl handle, turn it counterclockwise to release the lock, and lift the bowl out of the niche.
Step 13 Turn the bowl over the cutting board and the cake will fall out of the bowl. To prevent the top of the cake from becoming wrinkled when removing it from the bowl, do not let the cake fall onto the board, hold it with your hand (with a mitten!).
Step 14 Using the hook provided, carefully remove the kneading paddle from the cake (if it is still in the cake). This should be done immediately after baking, because... It is more difficult to remove the paddle from a cooled cake.
Step 15 Leave the cake to cool on a wire rack (or cutting board), covered with a clean towel. Cover the cooled cake with glaze or decorate it in any other way at your discretion.
Kulich can be stored for up to 3 days outside the refrigerator, in a paper or cotton bag.
The recipe is suitable for the POLARIS PBMM 1601D multicooker bread maker.
Cooking Easter cake is always a mystery and a little bit of witchcraft. No ritual baking requires such attention, time and love as Easter cake. And besides, you must be one hundred percent confident in your oven, because it can be so disappointing to receive a burnt or sunken cake. But in a slow cooker such an embarrassment will not happen! Uniform heating and the ideal temperature for baking simply will not allow the cake to remain raw or burnt, the main thing is to choose the right baking time.
The only inconvenience of baking Easter cake in a slow cooker is that you can bake one Easter cake at a time. But big! In addition, when preparing Easter cake in a slow cooker, you should take into account some features that will allow you to bake a real Easter cake, no different from Easter cake in the oven.
To prepare the dough, you should use fresh compressed yeast. If you don’t have such yeast, take dry yeast, especially for baking. Regular instant dry yeast may not withstand repeated dough rises.
You can use almost any recipe for Easter cake in a slow cooker, just reduce the amount of ingredients. There is no point in leaving part of the dough in order to bake several Easter cakes - the dough can “over-frozen”. If you want a lot of Easter cakes, you will have to prepare the dough differently each time. This has its advantages: you can bake several types of Easter cakes.
The “Baking” mode in many multicooker models is limited to 60-65 minutes. This is not enough for baking Easter cake, since the dough for it is literally overloaded with baking. After the signal about the end of the mode, do not open the lid, but immediately set additional time in the same mode or leave the baking in the heating mode. The total baking time is usually about an hour and a half.
The multicooker is also good because the dough rises well in it before baking. To do this, place the dough in a greased multicooker bowl, close the lid and set the heating mode for 10-25 minutes. Be careful, in some models of multicookers this mode is literally thermonuclear!
Another drawback of the multicooker is that the top of the finished baked goods is not golden brown - not so important in the case of Easter cake: you will still fill the top with a thick layer of glaze.
Use glaze to decorate the cake. It comes in different types, we offer you several recipes.
Simple sugar glaze with water. 1 stack mix powdered sugar with 4 tbsp. water.
Icing on the egg. Mix 1 egg with 100 g of powdered sugar, then beat until white with a whisk or mixer.
Glaze with egg white and lemon juice. Beat 1 chilled egg white with 100 g of powdered sugar until thick, add lemon juice and beat again.
Glaze with milk. Combine ½ glass of water with ½ glass of sugar and 30 g of butter, put on fire and cook until the syrup becomes thick. Don't overcook it! Use warm.
Glaze with lemon juice. 1 stack Grind powdered sugar with 1 tbsp. lemon juice until smooth and immediately apply to the cake. This glaze dries quickly and does not stick afterwards.
White glaze. Beat 250 g of powdered sugar with 5 egg whites, then add ½ cup. flour and mix well.
Icing. 1 stack Boil sugar with ½ cup. milk over low heat until thick enough that a drop of syrup does not spread in cold water, cool to the temperature of fresh milk and beat thoroughly with a mixer until a homogeneous white mass of jelly thickness is obtained. Milk can be replaced with cream. The resulting fondant should be immediately applied to the Easter cake.
Classic Easter cake in a slow cooker
Ingredients:
2.5 stacks flour,
1 cup of sugar,
2 eggs,
75 g butter,
2 tbsp. vegetable oil,
100 ml milk,
20 g fresh compressed yeast,
50 g raisins,
a pinch of salt,
vanilla, cardamom.
Preparation:
Whisk the yeast in warm milk with a teaspoon of sugar and leave for 15-20 minutes. Beat the whites with sugar, add to the yeast along with a glass of flour and leave the dough to rise in a warm place. It should increase 2-3 times. Grind the softened butter with salt and yolks, add to the dough, add the sifted flour and knead the dough. Cover with a napkin and let rise in a warm place. Meanwhile, steam the raisins, drain them, dry them and lightly roll in flour. Place the raisins in the risen dough, add aromatics, stir and let rise for 30 minutes. Then brush the dough with vegetable oil and knead it for at least 20 minutes. Place in the multicooker bowl, let rise under the lid, then set the “Baking” mode for 60-65 minutes, then leave on heat for 20-30 minutes (do not open the lid).
Vienna cake
Ingredients:
1/2 l baked milk,
500 g sugar,
250 g butter,
5 eggs
2 yolks,
75 g fresh compressed yeast,
1 tsp salt,
100 g raisins,
20 g vanilla sugar,
1.5 kg flour.
Glaze:
1 protein,
1 tsp lemon juice,
100 g powdered sugar.
Preparation:
Mix yeast with warm milk, add softened butter, sugar, yolks and scrambled eggs. Leave the dough in a warm place overnight (at least 8 hours). After time, add salt, raisins, previously soaked in boiling water and dried, vanilla sugar and flour to the dough and knead the dough with oiled hands. Cover with a napkin and place in a warm place for 1-1.5 hours. When the dough has doubled in volume, place it in the multicooker bowl, filling it to a third of the volume, and set the “Warming” mode for 15-30 minutes, monitoring the rising process. After proofing, set the “Baking” mode for 65+15 minutes. After the signal about the end of the mode, check the readiness, remove the cake from the bowl and cool.
Orange cake
Ingredients:
500 g flour,
200 ml milk,
25 g fresh compressed yeast,
250 g sugar,
150 g butter,
2 eggs,
100 g candied citrus fruits,
2 oranges,
vanillin.
Preparation:
For the dough, dilute the yeast in warm milk, add 2 tbsp. sugar and 4 tbsp. flour and leave covered with film for 15 minutes in a warm place. Meanwhile, mash the eggs with sugar (leave 100 g for syrup), add softened butter, vanillin, orange zest, salt, candied fruits, mix, pour in the dough and add the sifted flour. Knead the dough with your hands, not paying attention to the fact that it will be quite sticky. Place in a warm place for 3 hours to rise. Place the risen dough into the multicooker bowl, turn on the “Warming” mode for 10-15 minutes, then turn off the multicooker and leave the cake to rise for 30-40 minutes. Then set the “Baking” mode for 120 minutes (60+60). Cool the finished cake and soak it in orange syrup made from orange juice and 100 g of sugar.
Easter cake with yolks
Ingredients:
550 g flour,
250 ml milk,
4 yolks,
125 g butter,
150 g sugar,
½ tsp. salt,
4 tsp dry yeast,
2-3 tsp. cognac,
vanilla, candied fruits, raisins - to taste.
Preparation:
Mix half the flour with dry yeast. In a bowl, grind the yolks with sugar until white, add softened butter, pour in warm milk, stir, add salt, vanillin and cognac. Beat thoroughly with a mixer and combine with flour and yeast. Continue kneading the dough, gradually adding the remaining flour. The dough will be slightly sticky. Cover the dough with cling film and leave to rise in a warm place for 2-2.5 hours. When the dough has risen, stir in the raisins and candied fruits. Place the dough in a greased multicooker bowl and let it rest for 40-50 minutes, periodically turning on the heating mode. When the dough has doubled in size, close the lid and set the “Baking” mode for 90 minutes (60+30). Cool the finished cake on a wire rack and decorate.
Curd cake 
Ingredients:
110 ml milk,
100 g butter,
150 g homemade cottage cheese,
2 eggs,
100 g sugar,
500 g flour,
3 tsp dry yeast,
½ tsp. salt,
1 packet of vanillin,
raisins, dried fruits, candied fruits - to taste.
Preparation:
Whisk the yeast in warm milk with 2-3 tablespoons of flour and 1 teaspoon of sugar. Beat the eggs with sugar, add the dough, melted butter, salt, vanillin and cottage cheese rubbed through a sieve. Stir and gradually add flour. Knead the dough and let it rise in a warm place. The dough should increase in volume by 2-3 times. After this, stir raisins and dried fruits into the dough, roll into a ball and place in a greased multicooker bowl. Let rise and set the “Bake” mode for 90 minutes. Cool, decorate.
Easter cake with baked milk
Ingredients:
250 ml baked milk,
250 g sugar,
170 g butter,
3 eggs,
1 yolk,
30-40 g fresh compressed yeast,
50 g raisins or currants (dried cherries),
½ tsp. salt,
650-700 g flour,
vanillin, cardamom - to taste.
Preparation:
Scramble the eggs, add softened butter, yolk, sugar, warm milk with yeast diluted in it, mix and leave to ferment overnight. In the morning, add salt, washed and steamed raisins, vanilla or cardamom and flour, after sifting it, and knead the dough, dipping your hands in vegetable oil. You need to knead for a long time, at least 40-50 minutes. Place the dough in the multicooker bowl and leave to proof, periodically turning on the heating mode. When the dough has risen, turn on the “Baking” mode for 80-90 minutes.
Chocolate cake with kefir
Ingredients:
2 eggs,
1 stack Sahara,
150 g butter,
1 stack kefir,
½ tsp. soda,
2 stacks flour,
6-8 tbsp. raisins,
3 tbsp. cocoa,
vanilla sugar.
Preparation:
Grind the eggs with sugar, add melted butter, kefir, flour mixed with cocoa and soda, washed and dried raisins and knead the dough. Pour the dough into the multicooker bowl, greased with oil, close the lid and set the “Baking” mode for 50-60 minutes.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
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