Ksenia09
Another question is to put raisins in the finished dough or immediately?
Albina
Most likely right away. When I was kneading dough on Easter cakes in KhP, at first I was very afraid that the raisins would grind. But the raisins soaked earlier did not suffer.
Ksenia09
I am writing a report ..
my dough program took 2.20 min. I put the raisins in an hour as I loaded the dough .. or rather, as I read the advice, I immediately went and threw it. The raisins were not soaked .. I took it in my hand and just threw it.
Bottom line: I divided the dough into 2 parts and it turned out to be just super for the first time. 1 caliber by weight 460g 2cal by weight 540g.
I was trying to figure out how to insert a photo I did not understand yet ..
I recommend everyone to try it!
Ksenia09
Masinen
My Christmas Kolach)
We will try it tomorrow.
Cooking with dough)
Kalach Rozhdestvensky.
The smell is stunned!
Thanks for the recipe)
Charm
Thanks a lot for the idea and recipe! the dough is very tasty, bakery!
Brought you a photo

Kalach Rozhdestvensky. it's before baking

Kalach Rozhdestvensky.

Kalach Rozhdestvensky.
My pigtail, too, did not come together, but the torment was end-to-end. I had to bake like this.
Instead of raisins, I took prunes.
And I'll add more sugar next time.
Viki
What a beauty!
Ksyusha, Masha, how does it taste? I hope I did not disappoint.
Alena, a very festive roll turned out.
Merry Christmas everyone! Peace, happiness, kindness and prosperity to you!

Anuta @
Here is a kalach baked according to your recipe. It turned out very wonderful as for the first time. Thanks for the recipe.Kalach Rozhdestvensky.
Kalach Rozhdestvensky.
Kalach Rozhdestvensky.
Ksenia09
Quote: Viki

What a beauty!
Ksyusha, Masha, how does it taste? I hope I did not disappoint.
Alena, a very festive roll turned out.
Merry Christmas everyone! Peace, happiness, kindness and prosperity to you!
As for me that delicious roll turned out .. I will make buns from such a dough for children to school ..
tell me how to insert a photo .. I was looking for something .. I looked and did not figure it out .. thanks
With the Baptism of all!
Viki
Ksenia09, when you press "answer", look at the very top, and even in red letters "insert the author's photo into the message" - press. Now, where it says "select file" click and select a photo from your computer. Then "download". Let's try it. Well, I really want to see your roll ...

Anuta @, well, beauty! For the first time, say .... So he's just SUPERcalach! Thanks for the photo and kind words. Bake to your health. And a roll, and a braid, and buns.
Ksenia09
here is my first roll .. the second turned out more beautiful)))
Ksenia09
something again did not work out ((((((did as explained ..
Ksenia09
Kalach Rozhdestvensky.
Viki
Ksenia, bravo !!! Handsome men turned out! Lush and elegant - a feast for the eyes!
Kirks
Vika, thanks for the recipe for the roll, it was not possible to roll up the roll, rolled the bundles short, it turned out a pigtail. The dough is very tasty and aromatic. I will definitely bake some more.
Kalach Rozhdestvensky.
Viki
Natalia, the beauty turned out to be a pigtail! Bake for good health!
Kirks
Viki, I baked a roll in the form of a roll with candied fruits and raisins, icing on top, I train before Easter. Delicious kalach
Kalach Rozhdestvensky.
Viki
Natalia, it is also incredibly beautiful!
So smart! The workout is clearly a success!
Thank you for your attention to the recipe.
Larisa2108
Can you please tell me if this recipe can be used to bake bread in a bread maker on the bread program?
Alese
Larisa2108, I would not make in a bread maker: butter dough, bakery. It asks for proofing, molding and re-proofing, already in formed products ... and the baking mode should also not be standard bread. In a bread maker, the taste of this dough will not be revealed as much as in the oven.
Viki, thanks for the recipe, the dough is delicious. I still have prepared sweet milk (aged at 90 degrees) from the cakes, just a glass. I found your recipe and quickly piled a poppy-nut fennel on it. It turned out awesome!
ira_lioness
Vika, and how much pressed yeast is needed instead of dry?
Viki
Ira, depends on yeast. Usually 15 grams. And our Odessa, so all 20 grams, but I no longer use them .... offended
In general, I always think of pressed ones to flour: in bread 2 g per 100 g of flour, in baking 3 g per 100 g of flour.
ira_lioness
Quote: Viki
In general, I always think of pressed ones to flour: in bread 2 g per 100 g of flour, in baking 3 g per 100 g of flour.
Dont know. Thanks for the educational program
And if the finished baked goods smell of yeast, then the dough is not fermented or there is a lot of yeast?
Viki
Both options are possible. But there is also a third - the quality of the yeast (including shelf life and storage conditions).
Zhannptica
Kalach Rozhdestvensky.
Something like that !! Delicious miracle)))
Zhannptica
I had a giant pitted white raisin soaked in cognac. It turned out like with grapes))
Viki
Quote: Zhannptica
Something like that !! Delicious miracle)))
What a handsome man! And really a miracle!
I'm glad you liked it
Thank you for your attention to the recipe. And such a delicious thanks for the photo!
Taramara
Vikathank you very much for the cool Christmas spirit in the house
Kalach Rozhdestvensky.
Syuzi
Thanks for the recipe!
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