Easter cake in a bread maker
Description
Delicious baked goods for the whole family. Remember: when making enriched dough in a bread machine, you must not open the lid during dough mixing. In general, it's better not to look inside unnecessarily. With experience, you'll develop a sense of exactly when and at what moment it's safe to check the dough without harming it. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
First, dissolve the yeast in warm milk. Pour it into the bread machine. Separate the egg yolks from the egg whites, and add the yolks to the bread machine. Do not discard the whites—set them aside for the glaze. If you don't want to decorate the kulich, you can skip separating the eggs. In that case, use slightly less milk than stated in the recipe.
- 2
Step 2
Put the egg whites in the refrigerator so they will whip better later. Sift the flour and add it to the bread machine together with the sugar. In principle, you can add raisins as well, but I will do it later, upon the signal. This way the dough will be mixed better.
- 3
Step 3
Set the bread machine to the desired setting. Mine is called "Sweet Cake." I don't like over-baked dough, so I set it to the medium setting. And now the process has begun.
- 4
Step 4
How convenient it is when you don't have to knead the dough by hand—especially when baking for a holiday before guests arrive. While the bread machine is working, I can calmly attend to other tasks (such as coloring eggs). Do not open the bread machine while it's kneading the dough; otherwise, you might "frighten" it and the dough could collapse. Only take a peek when it has stopped mixing. Check how smooth and elastic the dough ball has become.
- 5
Step 5
While our cake-bread is baking, we can prepare the glaze using the egg whites from the refrigerator. Some people are reluctant to eat raw egg whites. But if the eggs are reliable, there's nothing to worry about. Although you can skip the glaze and make a sugar syrup instead. For the brave ones, here's how: beat the egg whites as for meringue. Brush the cooled bread-cakes with it.
- 6
Step 6
Kulichi can actually be served hot. In that case, there's no need to glaze them. They go well with butter, sour cream, or jam. You can also dust them with cocoa or powdered sugar. But then they would essentially become cupcakes. I, however, prefer to stick to traditions and will be making classic kulichi. Although the hot ones are just as delicious, and sometimes even better. Here's what I ended up with.