Ksyusha Sobchak biography. Where is Sobchak now and what is she doing currently? The active creative life of a socialite

The long-awaited spring has arrived, which means that the bright holiday of Easter will come very soon! The main decoration festive table according to tradition it will become Easter cake. This rich, aromatic bread is prepared in every home according to its own recipe. Which one do you prefer? Traditional, with almonds, candied fruits, or maybe this year you want to try something new? Choose any recipe, and the REDMOND bread machine or multicooker will bake for you the most delicious Easter cake for the holiday!

Cottage cheese cake

Preparation procedure:

To prepare the Easter cake, heat the milk to 30°C, add cottage cheese, butter, sugar, eggs, salt, vanillin and mix everything with a mixer until smooth. Place the resulting mass into a bowl. Heat water to 30°C, pour it into a bowl, add flour and yeast. Close the lid. Install the “Cupcake” program, click the “Start” button. Cook until the end of the program.

To prepare the glaze, place sugar in a saucepan, add water (60 ml) and place on low heat, stirring until the sugar is completely dissolved. Pour HAAS gelatin (does not require soaking) with cold water (15 ml). Place gelatin into sugar syrup and beat with a mixer until lush foam(3-4 min.).

Ingredients:

For the test:

Premium wheat flour

Milk 3.2%

Instant yeast

Butter

Chicken egg

100 g (2 pcs.)

Small raisins

Granulated sugar

Gelatin HAAS

Easter cake with raisins and dried apricots

Preparation procedure:

Wash raisins and dried apricots hot water. Cut dried apricots into small cubes. Heat the milk to a temperature of 30°C. Place softened butter, milk, salt, sugar and eggs into a bowl. Add raisins and dried apricots, flour, yeast. Close the lid. Install the "Cupcake" program. Press the “Start” button. Cook until the end of the program.

Place the finished cake on a wire rack, let it cool and then decorate with icing.

To prepare the glaze, mix sugar and water (60 ml) in a saucepan and place on low heat. Heat, stirring occasionally, until the sugar is completely dissolved. Pour gelatin with cold water (15 ml). Add gelatin to the sugar syrup, beat everything with a mixer until a fluffy foam forms.

Immediately apply the finished glaze to the cake.

Ingredients:

For the test:

Premium wheat flour

Butter

Milk 2.5%

Chicken egg

100 g (2 pcs.)

Instant yeast

For the glaze:

Granulated sugar

Gelatin HAAS

Almond Easter cake

Preparation procedure:

Melt butter and mix with milk. Wash the raisins, pour in the liqueur and let the liqueur absorb. Crush the almonds with the flat side of a knife. Place the ingredients in a bowl in the following sequence: milk and butter, almonds, yolks, raisins, sugar, salt, flour, yeast. Close the lid. Install the "Cupcake" program. Press the “Start” button. Cook until the end of the program.

Place the finished cake on a wire rack, let it cool and then decorate with icing.

To prepare the glaze, mix sugar with water (60 ml) in a saucepan and place on low heat. Heat, stirring occasionally, until the sugar is completely dissolved. Pour gelatin with cold water (15 ml). Add gelatin to the sugar syrup, beat everything with a mixer until a fluffy foam forms.

Ingredients:

For the test:

Premium wheat flour

Instant yeast

Chicken yolks

Butter

Almonds (kernels)

Light raisins

Amaretto liqueur

Granulated sugar

Gelatin HAAS

Easter cake in a slow cooker

Preparation procedure:

Mix milk with butter, heat and cool to room temperature. Beat eggs with sugar with a mixer until thick, stable foam. Mix flour with yeast, vanillin and salt. Pour milk and butter into the flour mixture and, stirring, add beaten eggs and candied fruits. Knead the dough. Grease the bowl with butter. Place the dough on the bottom of the bowl and smooth it out. Close the lid. Use the “Menu” button to install the “Multi-cook” program. Press the “Timer/t°C” button and use “+” and “-” to select a temperature of 35°C. Press “Timer/t°C” again and use the “+” and “-” buttons to set the cooking time to 1 hour. Press the “Start” button. After the cooking time has expired, without opening the lid, use the “Menu” button to select the “Baking” program. Press the “Timer/t°C” button and use the “+” and “-” buttons to set the cooking time to 1 hour 10 minutes. Press the “Start” button. 20 minutes before the end of cooking, open the lid and turn the cake over, then close the lid and cook until the end of the program. Remove the finished cake, cool on a wire rack and cover with glaze. To prepare the glaze, separate the whites from the yolks and beat with a mixer until a white, stable foam. While stirring, add sugar to the whites and beat until smooth. Grease the top of the cake with the finished glaze.

Different manufacturers call programs for baking one or another type of bread differently. In any case, if your bread machine does not have special program for Easter cakes or sweet pastries, choose the program with the longest kneading time, since butter dough needs more time to mature.

Among bread machine users, this method of preparing Easter cakes is often practiced - the bread machine only kneads the dough, freeing up the housewife’s hands and time, while baking Easter cakes is still trusted to the usual oven. But the advantage of a bread machine lies in the complete automation of the entire process, from kneading to baking, so we will not dwell on such recipes.

Easter cake in bread machine No. 1

Ingredients:
200 ml milk,
400 g flour,
3 yolks,
½ tsp. salt,
2 tbsp. Sahara,
1 packet of vanilla sugar,
2 tbsp. "sweet sugar"
2 tbsp. butter,
1 stack raisins,
2 tsp dry yeast,
a pinch of saffron or turmeric,
ground cardamom - to taste.

Preparation:
Wash the raisins in hot water, dry and soak in cognac for 1-2 hours. After this, drain the cognac and roll the raisins in flour. Set the baking program to “Bran bread” or “Butter bread”. Melt, but do not boil, the butter. Dissolve saffron or turmeric in milk. Place food according to the bread machine instructions. If the design of the bread machine includes a dispenser, place the raisins there. If you don't have a dispenser, add the raisins 15 minutes after you start kneading. You will have a cake weighing approximately 750 g. Decorate it to your liking.

Easter cake in bread machine No. 2

Ingredients:
2.5 tsp dry yeast,
400 g flour,
½ tsp. salt,
4 eggs,
4 tbsp. Sahara,
1 tsp vanillin,
100 g butter,
50 ml orange juice,
raisins, nuts, candied fruits - a full dispenser or 1 cup.

Preparation:
Soak the raisins in hot water and dry. Cut the candied fruits into small cubes. Cut the nuts into not too small pieces. Melt the butter. Scatter the yeast at the bottom of the bucket, pour the sifted flour on top, add the remaining ingredients and lastly the melted butter and juice. Select the “Dietary” (if available) or “Bran Bread” program.

Easter cake in bread machine No. 3

Ingredients:
2.5 tsp dry yeast,
400 g flour,
½ tsp. salt,
7 tbsp Sahara,
1 packet of vanilla sugar,
2 tbsp. butter,
3 eggs,
170 ml milk,
100 g raisins,
½ tsp. turmeric or saffron,
anise or cardamom - to taste.

Preparation:
Soak the raisins and dry. Melt in heated milk butter and cool a little. Add turmeric or saffron to milk. Place food in the bucket according to the instructions. Place the raisins in a dispenser or directly in a bucket 15 minutes after the start of kneading. Set the “Basic Fast” mode (for Panasonic), the loaf size is M, the crust color is light or medium.

Easter cake in bread machine No. 4

Ingredients:
3 stacks flour,
5 tbsp. Sahara,
4 tbsp. softened butter,
1 stack high fat milk,
3 tsp dry yeast,
½ cup raisins,
100 g candied fruits,
2 tbsp. chopped almonds,
1 packet of vanilla sugar,
1 tsp salt.

Preparation:
Cut the candied fruits into small cubes, rinse the raisins in warm water and dry. Pour sugar, salt, sifted flour, yeast, softened butter, candied fruits, raisins and nuts into the bread maker bucket. Then pour in the milk and set the baking program for regular bread (for the Zelmer bread machine). Pour the finished cake with egg white whipped with powdered sugar and sprinkle with special sprinkles.

Easter cake in bread machine No. 5

Ingredients:
430 g flour,
2 eggs,
160 g sugar,
1 packet of dry yeast,
70 ml full fat milk or cream,
250 g of fat cottage cheese or curd mass,
50 g butter,
40 g vegetable oil,
1 tsp salt,
200 g raisins,
1 tsp chopped almonds,
1 tsp cinnamon,
1 tsp cardamom,
1 tsp nutmeg,
white glaze for decoration.

Preparation:
Mix 1 tbsp in a bucket. flour, 1 tbsp. sugar, yeast and warm milk, let rise for 20 minutes. Beat the whites, grind the yolks with sugar. Add whites and yolks, sifted flour, butter and vegetable oil and cottage cheese, rubbed through a sieve, into a bucket. Turn on the kneading program, wait 10-15 minutes, then turn it off and on again. After the second kneading begins, add spices and additives. Decorate the finished cake with glaze.

Easter cake in bread machine No. 6

Ingredients:
2.5 tsp dry yeast,
500 g flour,
½ cup Sahara,
1 packet of vanilla sugar,
½ tsp. salt,
70 g butter,
4 yolks,
250 ml milk,
100 g raisins,
turmeric on the tip of a knife.

Preparation:
Rinse and dry the raisins; you can pre-soak them in cognac. Before adding raisins to the dough, it is better to dust them with flour. Cut into small pieces. Place food according to the bread machine instructions. Select the “Basic with Raisins” mode, the crust is light, the size is small. The weight of the finished Easter cake is about 1.2 kg.

Easter cake in bread machine No. 7

Ingredients:
2.5 tsp dry yeast,
450 g flour,
½ tsp. salt,
6 tbsp. Sahara,
1 packet of vanilla sugar,
6 tbsp. vegetable oil,
3 eggs,
100 ml water,
full dispenser of nuts, raisins and apple pieces.

Preparation:
Select the program "Main with raisins" or " Sweet bread" Prepare the products: soak the washed raisins in boiling water or cognac, drain the liquid, dry and roll in flour, sift the flour and heat the water to 40ºC. Place the food in the bucket, turn on the program and bake the cake. The dough will be a little runny when kneading, this is normal.

Easter cake in bread machine No. 8

Ingredients:
500-550 g flour,
100 ml milk,
100 ml cream,
110 g sugar,
½ tsp. salt,
50 g butter,
3 eggs,
1.5 tsp. yeast,
½ tsp. turmeric,
40 g dried apricots,
40 g raisins,
vanilla, cardamom - to taste.

Preparation:
Dissolve sugar, salt, turmeric and butter in milk heated to a temperature of 40ºC, pour into a bucket and add cream to the milk. Scramble the eggs with a fork and also pour into the bucket. Sift the flour into a bucket, make a well in the center and pour the yeast into it. Add aromatics. Set the “Sweet bread” mode, the loaf size is large. 15 minutes after the start of kneading, add raisins, candied fruits and dried apricots, cut into small cubes. Decorate the finished cake with sprinkles or glaze made from egg white and powdered sugar.

Easter cake in bread machine No. 9

Ingredients:
120 ml milk,
350 g flour,
30 g dry yeast,
125 g sugar,
100 g butter,
1 egg,
1 tsp salt,
40 ml cognac,
1 tsp cinnamon,
1 tsp cardamom,
100 g almonds,
100 g candied fruits.

Preparation:
Heat the milk to a temperature of 40ºC, melt the butter and cool slightly. Place all ingredients, except candied fruits and nuts, in the bread machine bucket in the order in which they are listed in the recipe. Pour the yeast into the well made in the flour. Place candied fruits and nuts in a dispenser or add to a bucket during the second batch. Select the “Sweet Baking” program, loaf size - 750 g.

Easter cake in bread machine No. 10

Ingredients:
2.5 tsp dry yeast,
1 stack Sahara,
1 packet of vanillin,
500 g flour,
200 g butter,
150 ml milk,
4 eggs,
1 yolk,
2 tbsp. vegetable oil,
½ tsp. salt,
nuts, raisins - to taste.

Preparation:
Heat the milk, soften the butter, but do not melt. Grind the yolks with 1 tbsp. sugar, beat the whites into a thick foam with 1 tbsp. Sahara. Place all the products, except raisins and nuts, in a bucket, turn on the “Pizza” mode and let the dough mix well. Then load the dispenser with nuts and raisins, turn on the “Main with Raisins” program, select the loaf size - small, crust color - light.

Kulich with dried cherries

Ingredients:
250 ml milk,
50 g butter,
½ tsp. salt,
150 g sugar,
450 g flour,
1 tsp dry yeast,
1 tsp vanillin,
1 egg,
1 tsp baking powder,
100 g dried pitted cherries,
½ tsp. cinnamon.

Preparation:
Place all the ingredients in a bucket except the dried cherries. You can put it in a dispenser or, if you don’t have one, add it to the dough during the second kneading. Select the “Basic mode” program, the crust color is medium, the loaf size is 750 g. Decorate the finished cake with egg white glaze, cherries and coarsely grated chocolate.

Easter cake in a bread machine with cottage cheese

Ingredients:
600 g flour,
220 g soft cottage cheese or curd mass,
3 eggs,
2 tbsp. powdered milk,
2 tbsp. melted butter,
100 g raisins,
2 tsp dry yeast,
2 tbsp. honey,
a pinch of salt,
water,
vanilla or cardamom - to taste.

Preparation:
Steam the raisins in hot water and place in a sieve. Break the eggs into a measuring cup, scramble them with a fork and add enough water to make a total of 300 ml. Pour into a bread machine, add dry milk, add cottage cheese, pureed through a sieve, melted butter, honey, salt and yeast. Turn on the kneading and baking mode for 3 hours, sift 500 g of flour and check how the bread machine kneaded the dough - if it turns out sticky, add another 100-150 g of flour. Pour the finished cake with egg white whipped with 100 g of powdered sugar.

Be sure to check out our Easter recipes. Happy Sunday to you!

Larisa Shuftaykina

Very soon the main Orthodox holiday will come - the Holy Resurrection of Christ. I treat him with great respect and warmth in my soul. Spring comes with Easter, all living things awaken, and how the birds sing! I absolutely love this time. Some kind of bright joy settles in the soul and gratitude for the opportunity to meet another spring.

It has long been customary to prepare all kinds of dishes on the eve of Christ's Resurrection, the main of which is Easter cake or paska (in Ukrainian). Previously, one was slightly different from the other: Easter cake was decorated with icing on top, and Easter cake was decorated with dough patterns. Now the boundaries in the recipe between them have practically disappeared. In our country, by the way, many people call Easter bread both Easter cake and paska, and in the past it was the latter term that was most often used. What do you call this treat?

The history of Easter cake baking began with the church tradition of preparing leavened (yeast) bread - artos, which was illuminated on Easter week. Kulich is a kind of home analogue of artos, which is also supposed to be illuminated on the eve of Orthodox holiday. Most often, Easter cake has a cylindrical shape, is baked from butter dough and decorated with icing on top.

Before Easter, you can buy Easter cakes in literally any grocery store. But the one baked with your own hands will be much tastier. So, if you have a bread machine, then preparing paska is not at all difficult.

Easter cake in a bread machine: recipe

I have been baking Easter cake in a bread machine using this recipe for several years now. Last year I even baked a few at the request of neighbors. It turns out very tasty every time. And the shape matches, because the bread machine produces cylindrical buns. Be sure to decorate the top with icing.

The photo above is a recipe for Easter cake for an LG bread machine. I took this photo from the included recipe book. Since some ingredients are listed in cups, I will convert them to grams. (A 230 ml cup is included with the oven).

Just in case, let me remind you that ordinary spoons have the following capacity:

In one article spoon – 15 g.,

In one hour\. spoon – 5 gr.

100 ml contains:

• 70 grams of sugar,
• 65 grams of flour,
• 90 grams of melted cream. oils

Ingredients:

1 product tab:

• Water - 50 ml,
• Eggs - 4 pieces,
• Sugar - 2 tbsp. spoons,
• Slivoch. oil - 6 tbsp. spoons,
• Wheat flour - 300 grams (2 cups),
• Yeast - 2 teaspoons.

Second bookmark(the ingredients are added while the bread is cooking, after about 15 minutes, the bread maker beeps at this time):

• Salt - 0.5 tsp,
• Sugar - 2 tbsp. false,
• Vanilla sugar - 1 tsp,
• Wheat flour - 150 g (0.5 cups),
• Raisins - 50 grams.

According to the recipe, all the ingredients are added to the mold in order from the feather bookmark. And after the beep, the ingredients from the second tab are added. The program for baking on LG ovens is “Russian Chef”. By the way, I add almost twice as much raisins as indicated in the recipe, in my opinion it tastes better. 🙂

I use store-bought icing and also decorate the cake with beautiful sprinkles, which are also sold in stores in unlimited quantities.

Happy upcoming holiday of the Holy Resurrection of Christ!

Ingredients:

• dough:
• 1 glass of milk
• 3 tsp dry yeast or 25 gr. fresh yeast
• 3 cups premium flour
• 1 cup of sugar
• 2 yolks
• 50 gr. butter
• 1/2 tsp. salt
• 2 tbsp. vegetable oil
• 100 gr. candied fruits or nuts
• decoration:
• 1 egg white
• 1 tbsp. Sahara
• cake topping

• Pour two tablespoons of vegetable oil into a clean baking container. I usually pour the oil onto the spatula; when mixing, it spreads faster throughout the dough.
• Heat the milk to a temperature of 40 degrees. Pour warm milk into a container. It is important that the milk is not hot; at high temperatures (over 50 degrees) the yeast will die.

• Pour either dry yeast into warm milk or crumble fresh pressed yeast. Crumble fresh yeast by hand.

• Easter cake is made from rich dough. This dough contains a lot of butter, sugar and eggs, it is less suitable, so more yeast is always put into it than for regular bread. So, for Easter cake we take 3 tsp. dry yeast or 25-30 gr. fresh yeast.
• In order for the yeast to wake up faster and begin to grow intensively, I usually add a tablespoon of flour and a tablespoon of sugar to warm milk, but this is not necessary.

• Take eggs at room temperature, separate the yolks from the whites. Place two yolks into the dough. Thanks to the yolks, the cake will turn out more yellow.

• Heat the butter. Add warm, but not hot, oil to the baking dish.

• Add sugar. This recipe makes the cake quite sweet. If desired, the amount of sugar can be reduced slightly.

• Add flour.

• Add salt.

• Turn on the bread machine to the “BAKING WHITE BREAD” mode, select the medium crust (or whichever you like best).
• While kneading, pay attention to the consistency of the dough. A loose ball should form and begin to move away from the walls of the mold.

• If suddenly the dough turns out liquid due to large yolks or you put a little more butter (milk), then you can add just a little flour. Add a little flour, because if there is too much flour, any baked goods will turn out tough. If the dough turns out too dense, then add 1-2 tablespoons of milk or water.
• Add candied fruits or nuts after finishing the kneading process. This is due to the fact that the working blades grind the candied fruits, and this is not desirable.

• Well, then, the bread machine itself goes through the fermentation process, baking our Easter cake itself. We can only wait and inhale the amazing aroma of baking, which spreads throughout the apartment.

• Carefully remove the finished Easter cake from the mold. Cool the cake on a wire rack. If you want the cake crust to be soft, wipe the hot surface with a wet hand. Or, even more convenient, use a pastry brush to “paint” the cake with water.

• While the cake baked in the bread maker is cooling, prepare the glaze. First beat the cooled egg white without sugar. When the whites lighten, add sugar. Beat until a stable thick foam forms.

• Cover the cooled cake with white fondant and sprinkle with colored cake sprinkles. Alternatively, you can simply sprinkle the cake generously with powdered sugar.

• That's all, a very beautiful and appetizing Easter cake baked in a bread machine is ready. This is how handsome the cut is.

• It is better to cut it not into slices, like bread, but from the center, as cakes are usually cut. It's okay if the pieces of Easter cake are slightly different in shape and size.

This recipe for Easter cake in a bread machine is my attempt to convince myself or even prove to myself that preparing such homemade baked goods is quite possible even with this miracle helper. Moreover, I must note that the result not only pleased me, but also impressed me. The Easter cake in the bread maker turned out very tall, fluffy, tender, tasty and aromatic. If you are still wondering whether to prepare such baked goods using this device or not, do not hesitate for a minute - feel free to trust your assistant.

I chose the recipe for Easter cake in a bread machine, which is quite simple and based on quite accessible ingredients. Instead of milk, you can use low-fat (10%) cream or whey (after preparing curd eggs there is always a decent amount left). As a tasty addition, choose what you like best - I took homemade candied fruits or dried cranberries. You can add raisins or other dried fruits and nuts. I flavored the dough with orange zest - this is an optional, but very successful ingredient.

Ingredients:

(515 grams) (190 milliliters) (140 grams) (3 pieces ) (70 grams) (30 grams) (50 grams) (1 tablespoon ) (1 tablespoon ) (0.5 teaspoon) (1 pinch) (2 teaspoons) (35 grams)

Cooking the dish step by step with photos:

The recipe for Easter cake in a bread machine includes the following ingredients: premium wheat flour, milk (any fat content), chicken eggs, granulated sugar and powdered sugar, any candied fruits, dried cranberries, butter, orange zest, lemon juice, instant yeast (knife teaspoons or 6 grams), salt and a little vanilla (can be replaced with a teaspoon of vanilla sugar). All products should be at room temperature.

Depending on the bread machine model, the sequence of adding products may differ. I use the liquid ingredients first, then the dry ingredients. Pour milk into the bread machine container, add melted and cooled butter.

Chicken eggs wash and dry. We break them into a separate bowl, after which we take half of one egg white from the total volume - we will need it to prepare the glaze for the finished Easter cake. Pour everything else (3 yolks and 2.5 whites) into the milk and butter.

Next add finely chopped orange zest and a pinch of vanillin. Let's all chat a little.

Finally, sift the premium wheat flour into a bowl. I hope you understand that this amount of flour is relative: you may need a little more or less. This depends not only on the moisture content of the flour, but also on the size of the chicken eggs.

Pour granulated sugar, fine salt and instant yeast into different edges of the container. I just didn’t test dry yeast and fresh (pressed) yeast for this recipe, so I can’t say anything about the possible result.

Place the container in the bread machine and select the French bread program. Time 3 hours 50 minutes. Crust - medium, loaf - 900 grams. If you don’t have such a regime, focus on those that exist. I recommend using one with a baking time of at least 3.5 hours, since our yeast dough is rich and needs to be fermented well. The bread machine needs the first 15 (or maybe 17-20, I haven’t timed it exactly) minutes to knead the dough and form the bun. Here she may need your help. If the wheat flour is too dry, you need to add a little more milk. And when you see that the bun is too liquid and does not want to gather into a ball, add a little flour. The dough for Easter cake in a bread machine turns out very soft, tender and shiny. It holds its shape, but slowly begins to spread to the sides. You should not fill the dough with excess flour, otherwise the finished baked goods will be dense, not high and not as airy as you would like. After what time will our assistant give a signal that it is time to pour in the additives. I have homemade candied pumpkin and kiwi, as well as dried cranberries. I sprinkled the dried fruits with a tablespoon of wheat flour and simply added them to the dough. The bread maker continues intensive kneading.

This is what the bun for the future Easter cake looks like. It thickened noticeably, but still remained quite soft. The dough will then ferment in the bread maker.

The next step is not at all necessary, but sometimes I do it. Just when you hear that the bread machine has begun the last kneading before the final proofing of the dough, wait until the blade has finished rotating. Take out the bun and carefully round it, placing it exactly in the center. Some cooks even remove the spatula to avoid leaving an unsightly dent in the bottom of the finished baked goods. But, unfortunately, over time my shoulder blade has stopped being removed, so it’s always out of place. Now do not open the lid until the end of the program.

When the cooking time is up and the bread machine beeps, feel free to open the lid and see what happened. This is how our Easter cake rose! It practically rested against the lid - I haven’t had that for a long time.

Let the hot baked goods stand for a couple of minutes, then remove from the container. Tall and ruddy, handsome, a delight to the eye.

And here is the view from the other side - you see, he was a little blown away. This sometimes happens if the dough has not been proofed enough. However, this is not critical for the cake, since we will still be covering it with glaze.