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Paska paska easter cake in bread maker
12 servings5 hours 30 min
Milk - 160 ml, Butter - 160 grams, Sugar - 200 grams, Salt - 0.5 tea liters, Dry yeast - 1 tea liter, Wheat flour - 450 grams, Eggs - 4 pcs., Turmeric - 3 grams, Citric acid - 0.5 tea liters, Vanilla sugar - 2 grams, Dried fruits - 80 grams, Mixture of candied fruits - 80 grams
Take 160 ml of milk, add 160 g of butter, 100 g of sugar, 0. 5 tsp of salt to it and heat until the oil dissolves (do not bring to a boil!). In a bucket, fill 2 tsp of dry yeast and 400 g of flour. Pour warm liquid from above, launch the dough kneading program. The mass is collected in the likeness of a thick flask of irregular shape, somewhat even torn. 
Leave the dough to lift for 1 - 1. 5 hours. If it is cool indoors, then we transfer the bucket to a warm place. 
We take eggs and separate proteins from yolks. We rub about 50 g of sugar with yolks and a pinch of turmeric, and add 0. 5 tsp of citric acid to the proteins and beat them to a stable foam, gradually adding about 50 g more sugar. When the dough in the bucket rises almost to the edge, we launch the kneading program again, the dough is blown away like a balloon, and we add quickly rubbed yolks and wait for them to intervene in the dough. 
The yolks intervened, interrupt the program and turn on the new kneading in order to have time to add proteins at low agitator speeds. We cover the bucket with a towel so that the white flakes do not accidentally spread throughout the kitchen. After adding proteins, the dough is kept like a kolobok only due to the circulation of the stirrer, becomes quite liquid after stopping the blade. 
If necessary, you can add flour immediately after the intervention of proteins, but the dough should remain sufficiently liquid, it should not be kept in a flask. 
We take 160 g of additives (dried apricots, raisins, candied fruits) mixed with 2 g of vanillin and flour and add to the dough. 
After all the supplements have intervened well, turn off the oven and leave the dough to lift for another 1 - 1. 5 hours. We start baking when the dough reaches a little more than 2/3 of the bucket. 
Grease the top before baking. Bake for 1 hour. You can immediately put the pastries for 1 hour 10 minutes, look in after an hour and leave a little more if someone likes a more tanned one. 
The cake is stored for about 5 days. After a couple of days, the cake matures, it becomes only tastier. 