Kulich "Royal Bummer" in a bread maker

I'm going to bake this cake. There is no dispenser in my HP. Thinking how to put raisins?

[Albina]

Albina, if you put the raisins right away, it will grind it all over the dough. It turns out that you have to put it down yourself, only then you won't call the paska a lazy person.

Then it will take time to guess when to put

I put it in right away, along with the food - normally (whole raisins are present and in sufficient quantities).

[poiuytrewq]

poiuytrewq, Did you put 100g of raisins? Soaked?

Yes, 100 g. Not soaked. And put it in flour (so as not to get soaked from the egg mixture).

And I rested on the lid (put 15g of yeast) and sooo tanned. The crust was medium. HP "Orion" ...

The lid also supports me, even tries to open it ...

I specially registered to say thank you so much for the great recipe. all the relatives lined up in line, wanting to bake a lazy person for them. always turns out. I increase it by another half of the portion, put the raisins in the flour and mix. the whole whole remains. the cake turns out to be big and sooooooo tasty. Thanks again

Good day, dear bakers. So I tried to make this cake. Thanks for the recipe, more or less it worked the first time. I put the raisins immediately into the flour because there is no dispenser, I made it with dry yeast (2 and a quarter teaspoons), added an additional 20 g of flour. Everything else is strictly according to the recipe. It tasted great. But the decorative component did not reach the required level. The roof of the cake did not turn out to be a dome, or it fell, or did not rise correctly, which I do not know, because I was sleeping while the cake was being made. Can you advise what is the matter? Excess yeast, or a lot of moisture, or something else? The crumb is good, porous, with an even distribution of raisins, without artifacts.

ZY: Another question, I want to increase the amount of raisins / dried apricots by 50-100 percent, do you think the dough will rise or will it be hard for him? And then already ppsha on the nose, there is no time for experiments.

[Mom Tanya]

Mom Tanya, I have Orion, dry yeast Lvovskie 2 tsp. measured from HP. There is no dispenser, I add washed dried raisins immediately to the flour. (In the end, whole !!!) I set the mode to the main, the size is small, the crust is light for 2.5 hours. choux pastry: 50 gr. I mix in 100 ml of flour. water. otherwise it does not work out (probably such a flour).
Today I added candied fruits instead of raisins. In the morning I took it out and went to work. Kulich looked cool. I'll kill him tonight (if my Colorado don't kill him without me)
I've already baked 5 Easter cakes, he lives with us for only 1.5 days (they sweep away), so I can't check which one he is for 2-3 days.
Thanks again for the recipe
I passed the cake to my mother-in-law for testing, she was also an adherent of classic baking and asked for a recipe.

ZY: Another question, I want to increase the amount of raisins / dried apricots by 50-100 percent, do you think the dough will rise or will it be hard for him? And then already ppsha on the nose, there is no time for experiments.

I increased the candied fruit, instead of 100g I added 175g. Everything went up perfectly.

Where and where do you store the cake for 2-3 days, until it still tastes good?
And yet, the top crust turned out to be quite pale. Maybe set up a medium crust when baking? Or then the sides will turn out completely dark?

thank you so much for the gorgeous recipe

To your health!

Can you advise what is the matter?

From the photo I can say that the roof fell and did not rise very much. I recommend changing the yeast and slightly reducing the amount of liquid, perhaps the eggs are very large. Reduce the liquid component of the gram by 30.

Thanks again for the recipe

Nice to read! Eat to your health.

Where and where do you store the cake for 2-3 days, until it still tastes good?

Yeah, I also always think about how it is eaten almost immediately, because as it is infused, this cake matures, it becomes much tastier.

Maybe set up a medium crust when baking? Or then the sides will turn out completely dark?

Then, in general, the bottom and sides will be fried.

Girls, when a ready bummer rests for 3-4 days, it becomes noticeably more interesting to the taste. Try to be patient and not eat it right away.

Anyut, and in what do you keep it these 3-4 days? In a bag, in a towel ...?
I want to put it today, my mother asked me to bake it. On Friday she goes to her native village, she has not been there for 20 years, she will go with your cake
And yet, tomorrow morning, at 7 o'clock, I will take him out of the HP, how long should he stand on the stand? My husband will leave home at 9.30 - what recommendations should I give him? Or let it stand on a stand without everything until 17.30?

Thanks a lot for the recipe !!! I liked the cake very much precisely because it does not resemble a roll or sweet bread. Just tell me if I did the right thing. I had a very thin dough and had to add 5-6 tbsp. spoons from HP flour, but then the bun was a feast for the eyes and the cake grew right up to the very lid, I thought it would stick.

From the photo I can say that the roof fell and did not rise very much.

Today I will try again with other yeast and less milk. But purely for educational purposes, does it happen that the cake does not rise and the roof falls at the same time? After all, as a rule, these are mutually exclusive concepts, because the roof falls mainly from the fact that the dough rises too quickly, and then "falls through", and if the dough rises quickly, then the cake cannot but rise? Where is the error in my conclusions? o_O

Anyut, and in what do you keep it these 3-4 days? In a bag, in a towel ...?

Helen, I keep it in a large bag.

And yet, tomorrow morning, at 7 o'clock, I will take him out of the HP, how long should he stand on the stand? My husband will leave home at 9.30 - what recommendations should I give him? Or let it stand on a stand without everything until 17.30?

Let it cool for 4 hours so that the crust gets stronger.

Thanks a lot for the recipe !!!
Just tell me if I did the right thing. I had a very thin dough and had to add 5-6 tbsp. spoons from HP flour.

To your health!
I bake in Panasonic, it bakes pretty batter perfectly. You do so that you are satisfied with the result.

gingerbread man was a feast for the eyes

Have you read about koloboks?
The denser the dough, the denser the cake will be. A matter of taste, as they say.

Girls, please tell me (even I got stuck). I have a Panasonic 2502. If I set the timer for 13 hours + the main program with raisins, will my cake be ready in 17 hours? So how does the basic raisin program last 4 hours?

does it happen that the cake does not rise at the same time and the "roof falls"? After all, as a rule, these are mutually exclusive concepts, because the roof falls mainly from the fact that the dough rises too quickly, and then "falls through", and if the dough rises quickly, then the cake cannot but rise? Where is the error in my conclusions? More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=123726.0

It happens what you want.

I, somehow, posted a photo: I bought new, advertised, expensive yeast. I baked it with the same flour and all the other ingredients are the same. But the result was. And the bread did not rise and the roof fell

then my cake will be ready in 17 hours

Natasha, only 13 hours with baked goods.

Anechka thanks: rose: I just don't use the timer at all. And only YOUR cake is an exception. And since I bake it once a year and now I "forgot"

Girls, what is choux pastry, I brought it almost to a dough state, wrong?

[Qween]

Qween,
Anh, 4 o'clock will not work out in any way - either until 9.30 or before 15.30 (I remembered that my son will come earlier than me) - how is it better?

[Qween]

Anechka thanks: rose: I just don't use the timer at all. And only YOUR cake is an exception. And since I bake it once a year and now I "forgot"

It happens !

Girls, what is choux pastry, I brought it almost to a dough state, wrong?

Yes, it is quite thick.

Qween,
Anh, 4 o'clock will not work out in any way - either until 9.30 or before 15.30 (I remembered that my son will come earlier than me) - how is it better?

Lenochka, you make sure the crust becomes strong, otherwise the cake will wrinkle. If it is not hot, it will cool down faster.

Thank you very much for the recipe, it turned out very tasty, just like we love it, I didn't have time to take a picture, everyone was shocked

[Qween]

Qween,
I can't watch - I'm leaving at 7.30))) Yes, I will try to teach my husband what to watch

[What mode to choose for this cake?]

Hostess girls, tell me, in my Gorene bread machine - there is no "sweet with raisins" mode, but there is a Cake mode (in theory, a cupcake), the cycle duration is 1.50
and Sweet mode (in theory, sweet), cycle time 2.50
What mode to choose for this cake?

I didn’t put on the timer, because I bake it on the fast Kryvyi Rih yeast, praised in this Temka
Therefore, I will look, maybe I will turn it on for baking in 4-5 hours, or maybe later.

I also have Gorenie, I bake on the Basic program for 3 hours.

I also have Gorenie, I bake on the Basic program for 3 hours or sweet 2.50. And on Kryvyi Rih yeast after 4 hours of fermentation, my dough did not knead, they are very active and therefore I turn on the program immediately after loading. I advise you to help HP when kneading if you put on a timer.

Ukrainian girl, thank you for your answer and recommendations.
I will unsubscribe and give you a photo.

I'm going to bake this cake. There is no dispenser in my HP. Thinking how to put raisins?

do not read the topic carefully
I have already written more than once that my HP does not have a dispenser, so I mix raisins well-dried from water with flour and put it like that
all whole raisins remain in the finished product

Can you advise what is the matter? Excess yeast, or a lot of moisture, or something else?

I would add a little more flour, and dry yeast is just right
in this recipe, I always increase the flour by 30-40 grams (depending on the moisture content of the bag of flour)

Irisochka, but you can ask a question: after 2 batches, my dough does not rise in hp. And in consistency, like a pancake, that is, closer to thick sour cream.
Do I understand correctly that in such a test it is not necessary to achieve a kolobok?
And that all the dough will rise during the baking process?

Uhhh, I'm nervous.
Although it is training, I still don't want to screw it up.

Oh, my Easter cake started to rise just after the 2nd batch ... just before baking. I got scared when I almost reached the sides of the bucket, I immediately switched to the "Baking" mode - until it got out of my mold.
Who else would suggest how long to bake it in xn? I read like that 1 hour is a lot.
I set 45 minutes.
Yes, I have a round shape in my Gorenje 900AL stove, so in theory it won't burn too much, since the bottom area is quite small. Well, the sides shouldn't burn, exactly.

Oh, how I can't wait to bake it ... but look at it, if I still knew how much I should bake it?

Please tell me about the test !!! I also had it liquid, as for pancakes, is it necessary? Last time I added flour, maybe in vain, but it was delicious. I just like thick bread, before that they baked with honey and cottage cheese, but now my connoisseurs are at a loss, for Easter they demand variety.

[CurlySue]

CurlySue, Lena
I can't tell you anything especially, alas - I always bake it on a timer, at night - that is, I don't look into KhP
I don't know which dough is in consistency and which bun - but the fact is that the cake is excellent
I just do it according to the recipe, but I add + 30 (40) grams of flour - the roof is a dome
baking on my program Basic - 50 min

strictly according to the recipe, everything will turn out fine, but maybe the roof of the cake is not quite a dome - I had it like that for the very first cake, hence the decision to add flour
but yes, you shouldn't achieve it, otherwise the dough may be too heavy at the exit (and this cake is already heavy - just the way I like it)

And my advice is to bake kulich on the timer, it turns out to be unusually fragrant, but it is on the timer

[Lena]

I read like that 1 hour is a lot.
I set 45 minutes.

LenaWhat kind of HP am I? I usually put 1 hour and 20 minutes on Baking in my Panassonica 18, but this is bread .... and who baked such a pastry in the same model? (I bake this cake in automatic mode, as per the recipe, I ask for purely sports interest)

[Twirl]

Please tell me about the test !!! I also had it liquid, as for pancakes, is it necessary?

Twirl, So behold I answered yesterday. Or do you want to learn different opinions from girls, for more information?

Qween, thanks a lot for the recipe. : rose: Everything worked out! Didn't you bake in a cartoon? Girls who baked in the cartoon? I would like such a miracle in a round shape. How long should you bake?

[Ternovka]

Ternovka, Also interesting about the cartoon. I read in the topic about Myasoyedovsky Easter cake that Giraffe that year baked it in multi-baked goods 65gr.

Thank you very much for your patience and clarification !!! and then I'm a beginner baker, 2 weeks in your ranks. This is my test cake, but today I will do everything according to the recipe without amateur performance
🔗 upload to 🔗

[Twirl]

Twirl, very nice cake turned out!
Only I wanted to get a better look, but the photo does not enlarge.

I'm a beginner as a baker

We were all budding bakers.

By the way, you wrote that you bake cake with honey and cottage cheese. I also love this one very much, it has a crumb of an incomparable color, not dry and very fragrant. What's your recipe? You can immediately issue a new recipe.

[A question for the guru: how do you cool him?]

I am reporting on my yesterday's experiment:
From the good: the cake is baked and in principle, it came out tasty, plump - as I like.

From the bad: he ran out of the bucket a little, and this is just after 3-4 hours, as the ingredients stood in the HP. I'm afraid to even think if I left them to wander overnight, what would have happened ...
Also, when trying to put it on, the cake began to decrease before our eyes, as they say in the subject - to crumple and sag. In general, in the end, the roof turned from a convex to a convex one.

I don't know what I did wrong. Doubts gnaw that the flour still had to be reported even more (although I did report it by sight - no less than 80 grams).

There were small deviations according to the recipe: I put a little more oil (90 grams), because I love the fatty paste. And also a little more sugar - 30 grams.
Everything else is prescription.
The baking time I had was 1 hour.
If we compare it with Vitochka's result - which is a little higher - then I have it much lighter, and, as I understand it, it means that it took a little longer to bake.

A question for the guru: how do you cool him? A lot of people in the subject write that he starts to collapse, crumple, crumple him.
I'm already inclined to leave it to cool in the form - for a couple of hours, and only then take it out.
Well, I do not know...

[CurlySue]

CurlySue, Flax, today I pulled it out of HP and left it cool in a linen towel on the table. Nothing wrinkled. Very beautiful. Too sweet for me, really.

[CurlySue]

CurlySue,
I'm not a guru, but today I also cooled it down) I stood in the HP for about 25 minutes, then twisted it on the sides, and after 2 hours after pulling it out, I put it on the bottom. I apologize for not being able to describe it properly.
Now dad took him away - he said that everything was fine - even

Qween, tell me the recipe, you can just write here or how to arrange it

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Excuse me!!! something went wrong with the photo

[Antonovka]

stood for 25 minutes in the HP, then turned it on the sides,

Antonovka, that is, did I understand you correctly that, firstly, you did not take it out immediately, and secondly, you constantly changed its position, turning it from side to side?
Well ... I don’t want to play with 1 pasque so much ... I’ll probably look for an option that is more confident and stable in shape. No surprises.
Nevertheless, I bake not only myself, but also for my father, and we will go to visit on Sunday.

[CurlySue]

CurlySue,
Well, not so that all the time - I took it out at 7-7.05 am (yes, the baking signal went off at 6.40 somewhere), turned it over a couple of times, because at 7.40 I ran to work. At 9, my husband put him on the bottom. At 11, my father took it. So that is all.
Maybe I didn't need to twirl it like that - it's just that I did it for the first time, not for myself, that's why I looked at it.

[Easter cake with cottage cheese and honey]

Easter cake with cottage cheese and honey

- Beat 3 eggs a little
- add milk to the eggs and bring the mass to 300 gr., pour into a bucket and add:
- 200 gr. curd
- 3 tbsp. spoons of honey (with a slide)
- 2-3 tbsp. tablespoons of sugar
- 3 tbsp. a spoonful of vegetable oil
- 2-3 gr. vanillin
- 1/2 teaspoon salt
- 600 gr. flour
- 3 tsp dry yeast
- 100 gr. raisins (can be soaked in cognac or the like)
The cake turned out to be very tall, dense, fragrant and very quickly reddened.
Mode - Basic, weight - 750 g, light crust.