Kulich with lemon juice "Citrus" (bread maker)

Category: Easter
Kulich with lemon juice Citrus (bread maker)

Ingredients

wheat flour 375 g
corn flour 75 g
eggs 4 things
sugar 4 tbsp. l.
salt 0.5 tsp
vanilla sugar 1 sachet
butter (softened) 100 g
freshly squeezed lemon juice 50 ml
dry yeast 2 tsp
candied fruits (light raisins) 0.5 cups
zest with one lemon
liquid food flavoring LEMON 2 drops

Cooking method

  • Put everything in a bread maker (according to the bookmarking rules for your oven).

  • Put candied fruit or raisins in the dispenser or add on a signal.

  • Crust color - "Light". Remove the cake immediately after the end of baking (cool on a wire rack).

  • Select the mode, depending on the model of the bread machine, for bread with a high content of baking. I have a "Russian cook" - Easter cake (or "Special" mode).

Note

I was attracted by the lack of milk, cream, etc. in this recipe.

Only lemon juice and eggs are available as liquid.

Kulichik met all my expectations, it turned out airy, with a yellowish crumb, very fragrant.

Layered texture:

Kulich with lemon juice Citrus (bread maker) Kulich with lemon juice Citrus (bread maker)

Only I had to worry a little, because the cake really wanted (but could not) escape from the bucket.

Next time I will bake with candied fruits and reduce it a little (by 3 eggs and, accordingly, all the ingredients, I will multiply by 0.75).

Crochet
Luysia
I was very interested in the recipe! I will bake! Only now ... I didn't quite understand about flavoring ... Are there two types of liquid flavoring in your recipe? One of them "Lemon", and then what is the second?
Luysia
And the Administrator inserted the vanishing lemon flavoring for me, but simply did not wipe the flavoring.

It turns out that the word in quotes in the Ingredients is not recommended to be written, since it is not saved.

Krosh, in short, you only need 2 drops of Lemon flavor.

Now I'll fix it in the recipe.
Teen_tink
This is our Panasovsky cake recipe, only I bake without flavoring. It turns out very tasty !!!
Wildebeest
Luysia
The appearance of the Easter cake was very impressive, the texture in general brought awe. Can this really be?
Luysia
Quote: Wildebeest

Luysia
The appearance of the Easter cake was very impressive, the texture in general brought awe. Can this really be?

Can you draw such a thing?

I don't know how (I haven't even mastered Photoshop yet).

It's easier for me to bake.

It will be necessary to repeat it tomorrow, otherwise some do not believe that the hand of her husband is showing a piece.
Wildebeest
Luysia
Can you have some special wheat flour?
I even admired the external and internal structure of the Easter cake. Etooooo - something.
Luysia
Wildebeest, our most common Ukrainian flour ("Khersonmlin" or "Dnipromlin").

I buy "Makfu" only at Iziuminkin "Myasoedovsky", because she so strictly ordered.
Markilena
Quote: Tinka_tinka

This is our Panasovsky cake recipe, only I bake without flavoring. It turns out very tasty !!!
And in Panas, what regime should I use? The main one, probably?
Crochet
Quote: Luysia

Krosh, in short, you only need 2 drops of Lemon flavor.
Luysia
Thank you, now it's clear!
Luysia
With these quotes, pancake...

Sorry, or forgot or wasted when corrected, you need more 0.5 tsp salt.

Crochet
glitch
Crochet
Luysia
How I felt, and after all, exactly 0.5 tsp. and put it down! My cake is already baking ...

P.S.In general, I always add salt, even if it is not in the recipe ... after all, it's a taste enhancer, where are we without it ...

Luysia, I forgot to ask, and what consistency did you have at the end of the kneading? I have the most straightforward gingerbread man ...
Luysia
Krosh, at once it turns out not at all a bun, but by the end of the kneading it is like a bun, but not tight, but so soft.

Cornmeal does not absorb water immediately.

Crochet
Quote: Luysia

by the end of the batch, like a bun, but not tight, but so soft.
That's exactly what I got!
Markilena
Girls, so what is the regime in Panas? And who baked in Panas - does not run away from the bucket?
Milda
I understand that the program "Diet" mode "Baking with raisins"?
Luysia
Quote: Markilena

Girls, so what is the regime in Panas? And who baked in Panas - does not run away from the bucket?

I do not know how the mode in Panasonic is called, I have HP LG.

Bake on one on which sweet and rich bread is baked.

Here is my today's one, reduced by one quarter:

Kulich with lemon juice Citrus (bread maker)

In the last photo, the pieces were torn, but here they are neatly cut off:

Kulich with lemon juice Citrus (bread maker)

Milda
I'm going to put it! That's so beautiful!
Teen_tinka
In Panaska, "the main one with raisins," I did not run out of the bucket .... we eat EVERYTHING !!!!!
Markilena
Quote: Tinka_tinka

In Panaska, "the main one with raisins," I did not run out of the bucket .... we eat EVERYTHING !!!!!
Thank you!!!!!!!!!!!!! I'll put it on today!
Milda
Mine will be finished soon. I put it on Diet with raisins. It's already 5 hours. We have already walked and had dinner, but he still promises to be. Instead of lemon juice and zest, I put 70 ml of lemon sugar. What happens?
Milda
Here's my little negro! Delicious, fragrant cake turned out. But there is no stratification.
🔗 🔗
Luysia
Milda, you are handsome!
Crochet
Quote: Milda

Delicious, fragrant cake turned out. But there is no stratification.
Milda
Svetlana, here I have the same story ... I didn't get such crumb as Lucia in the photo ... But what is delicious and aromatic, here I am PPKS !

LuysiaThank you very much for the recipe!

P.S. Luysia, don’t think it’s arrogance, but could you please give a rogue program on which this cake was baked ... maybe the dog rummaged here ...
Luysia
Krosh, the little book was lying next to the computer, I'll write it now.

1st batch 7 minutes
Rest 5 minutes
2nd batch 12 minutes
1st rise 40 minutes
Forming 4 sec
2nd rise 26 minutes
Forming 4 sec
3rd rise 60 minutes
Baking 50 minutes
Cooling down 20 minutes

Whether it will help or not, I don’t know, but we must take into account that with such exact time parameters not only the "Russian cook" (on which I baked the cake), but also the "Basic" and "Special" ones. The difference is probably in the baking temperature and maybe in the proving temperature.

And at the expense of layering, then try to break a larger piece, but in a cut thin piece, it is not particularly observed. In Milda's photo, the cut is very similar to mine on the last page.

And also: I baked with dry yeast Dr. Oetker.
Crochet
Luysia
I appreciate it ! In terms of time, your program is very similar to mine ... yeast I have Saf-Moment ...
Milda
And I have Otter yeast. I just bought new butter when I flooded it - it looks more like margarine. It's good that everything goes into baking.
And in Panasonic there is no such detailed listing of the process.
pljshik
Girls, good afternoon! Tell me, what does corn flour give in this recipe and will the waders be as yellow without it?
Milda
Quote: pljshik

Girls, good afternoon! Tell me, what does corn flour give in this recipe and will the waders be as yellow without it?
A bun, if the eggs are with a bright yolk, then it may be yellow without corn flour. Well that's what I think
pljshik
Milda thanks! I have already put all the products in Panasika. I'll wait and unsubscribe later, I added a little more laim zest. I bought new flour today. It is called homemade flour for baking homemade bread. Combine Starooskolsky (Belgorod region). The first time I saw it, usually I took Sokolnicheskaya all the time, and here on the label there is a wonderful homemade bun. Let's see what kind of flour this is.
Milda
I like Stary Oskolskaya flour more than Sokolnicheskaya flour.
Luysia
pljshik, if you want a yellow dough, you can add a little turmeric (on the tip of a knife), but if there is, then saffron: insist in a spoonful of vodka or brandy.

pljshik
Thank you girls, one head is good, two is better. Now I will take Starooskolskaya, we now have it on sale. It's great that on our website they will both advise and share their experience.Good luck to all Bakers !!!!
Crochet
Quote: Milda

To me Stary Oskolskaya flour is more pleasantthan Sokolnicheskaya.
And me, and me !!! Starooskolskaya rules !!! I only bake on it, picked up different varieties and am happy like a small child!

pljshik
Happy Easter cake!
pljshik
: flowers: Thank you Krosh! And good flour reached the Moscow region. I really took Podolskaya with a girl in a red scarf for a long time, and then she abruptly disappeared. We took 20 kg in a bag once, I don’t know what to do with just horror and not flour - it turned out bread from it in the form of a cake, I barely translated it, and now I no longer take it in large bags (packing in bags). I took a package of 2 kg and tried it, and then we take a package of 6 packages. And today I went to get the book "My Bread" by Richard Bertine (we have it in Auchan) and saw Starooskolskaya flour and took it for a sample, and on Saturday with my husband I will bring many, many by car.
She got out a cake now! Girls are feast for the eyes, delicious, aromatic. I will do it more than once.
* Nata *
Can you replace cornmeal with regular flour?
fray Zayac
the dough has not risen ...
noticed just before baking. put in other yeast ... I'll go and repeat the process again
Luysia
It's such yeast ...
fray Zayac
or flour ...
not. did not rise at all ..
lavlyd1
The appearance of the Easter cake was very impressive, the texture in general brought awe. Can this really be?
fray Zayac
with another flour he got up. but firm as a cupcake. no airiness and stuff
everything is clear according to the recipe
Luysia
Quote: fray Zayac

with another flour he got up. but firm as a cupcake. no airiness and stuff
everything is clear according to the recipe

Quote: Luysia

It's such yeast ...
fray Zayac
and changed the yeast 3 times ...
some nuance in the recipe is not universal
Luysia
I don’t know, I have baked this cake many times already ...
fray Zayac
well, some ingredient your local very good lift provides ...
TV-lad
I made a cake in a bread maker according to this recipe (only I took all the wheat flour), did not soften the butter, but cut it into thin plastics. I had never covered it with icing before, there was always enough icing sugar. Therefore, my cake turned out like this:
Kulich with lemon juice Citrus (bread maker)

This is a cutaway
Kulich with lemon juice Citrus (bread maker)

It's crumb
Kulich with lemon juice Citrus (bread maker)

The cake itself seemed pleasant to taste, but I didn’t like the fact that it was fresh for only 24 hours, for the second it dried up ...

If there is no time or desire to get confused, then this recipe can be used.
Luysia
TV-lad, you got a crumb, just like mine.

The cake has never lived with us for more than a day, so I did not notice that it dries quickly.
Sandro
Quote: TV-lad

I made a cake in a bread maker according to this recipe (only I took all the wheat flour), did not soften the butter, but cut it into thin plastics. I had never covered it with icing before, there was always enough icing sugar.

How do you make icing from powdered sugar?
TV-lad
Quote: Luysia

TV-lad, you got a crumb, just like mine.

The cake has never lived with us for more than a day, so I did not notice that it dries quickly.
Thank you
I have no cake eaters except me ... And I can't eat everything in a day. And I also used the same principle to make Easter cake on juice from mineola, with dried apricots and raisins. And orange peel. The cake turned yellow inside, but could not rise as high as the one on lemon juice.
And I also have a Panasonic SD-2500, it has 6 programs "Diet with raisins" and there is no way to set the color of the crust. But I'm happy with the result.

Quote: Sandro

How do you make icing from powdered sugar?
this is my first frosting, it has proteins, powdered sugar and lemon juice. I was sorry to apply this airy mass with a brush, so I spread it with a spoon ... Before, I just sprinkled the top with powdered sugar. On the second cake, I applied the icing with a brush. Now I will do so

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