Cake in a dry yeast bakery

12 servings
2 hours 40 min


1. How to bake cake in a bakery on dry yeast? Soak raisins in warm water for at least half an hour, then rinse and dry them with a paper towel.

2. Candied fruits, if large, need to be chopped finer.

3. Put salt and both sugars (regular and vanilla) in the container of the bakery .

4. Add flour.

5. Pour in melted oil.

6. Fill with dry yeast.

7. Lay out the raisins, chopped into candied cuts.

8. The last ingredient will be milk (necessarily warm) .

9. We wait for the bread maker to knead the dough (in mine it takes 15 minutes) .

9. Now set the mode suitable for the additional test. 10. After the baking is over, let the cake stand in the tin, then carefully remove it. 1
1. Decorate the cake as desired, for example, with glaze and multi-colored sprinkles. But you can just sprinkle it with icing sugar.

Be prepared for the fact that flour may be needed more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use! ). Active dry yeast looks like beads or small balls. Before applying, they must be taken out of sleep mode. For this, active yeast is diluted in warm sweet water, milk or whey. The resulting bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought into the liquid until complete dissolution, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will no longer disperse on their own, which means they will not work). Unstant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, baking time is shortened. It should also be remembered that both type of dry yeast can differ in their activity from one manufacturer to another.