Kulich a la panettone

[Dough:]

Kulich a la panettone

Category: Bakery products

Ingredients
Dough:
fresh pressed yeast	18 g
wheat flour	100 g
milk	200 g
granulated sugar	1 tbsp. l (15 g)
Dough:
dough
wheat flour	350-400 g
yolks	4 pcs (85 g)
protein	1 pc (34 g)
granulated sugar	100 g
salt	1.25 tsp
butter	90 g
large orange zest	1.5-2 tbsp. l
orange oil	3 drops
dried fruits	150-200 g
cognac / rum / cointreau	50 g
Glaze:
protein	1 PC
powdered sugar	150 g
Orange juice	2 tbsp. l
orange oil	1 drop

Cooking method

• Preliminary preparation:
• (you can do it the night before)
• Grind the yolks with salt and put them in the refrigerator for several hours (I took large, selected eggs).
• Dried fruits, ideally candied orange fruits, I have raisins, pour alcohol.
• Dough:
• Grind the yeast into fine crumbs with your fingertips, mix with flour, add granulated sugar and warm milk, mix until smooth.
• Tighten the container with the dough with a film, make several punctures in it with a toothpick for air access. Leave to ferment for 3 hours. The dough increases in volume by 3.5-4 times, at the end of fermentation the finished dough will begin to fall off.
• 
  
  Here is a dough that turned out when kneading in a bread maker (it took 50 g more flour), but the dough was very soft, it stretched with a "comma" behind the mixer and was smeared along the bottom of the bucket. Knead for 20 minutes, "dumplings" mode (Fig. 1).
  

Manyasha !!!
Easter cakes of extraordinary beauty How I want to try.

[Sonadora]

Sonadora
What a beauty !!!!! So airy !!! Bravo to the author!

Very beautiful, and according to the recipe, for sure - delicious! Quite a panettone! Or Easter cake ... What's the difference? No.

Marisha, Easter cake is just a miracle! So airy!

Manyasha, Easter cake! And you can learn more about the test. Does it remain sticky until the end of fermentation, or will it make friends later? Or stir until not sticky? Explain to make it easier to navigate the flour.

[Girls]

GirlsThank you very much for your kind words! If you like light, spicy cakes - try it!
My eaters today drank half a cake for breakfast. It seems that they ate a large piece, but in no eye not noticeable.

Quite a panettone! Or Easter cake ... What's the difference?

Ol, so I don’t know, there are so many recipes on the net, but understand which one is "the same" ...

And you can learn more about the test. Does it remain sticky until the end of fermentation, or will it make friends later? Or stir until not sticky? Explain to make it easier to navigate the flour.

Tanyush, kneaded the dough for a long time, about twenty minutes in a bread maker with an open lid, then a little more on the table, so that when you stretch it, it doesn't break, but stretches. The flour in the dough took me 400 g + 100 g in the dough, after fermentation it was very soft, but no longer sticky to my hands.

[Girls]

GirlsThank you very much for your kind words! If you like light, spicy cakes - try it!
My eaters today drank half a cake for breakfast. It seems that they ate a large piece, but in no eye not noticeable.
Ol, so I don’t know, there are so many recipes on the net, but understand which one is "the same" ...

There is absolutely no "the same"! The main difference between Italian panettone and dove from our native Easter cake is that the structure of the finished product is slightly moist and slightly layered. Our Easter cakes are usually drier.

What tempting !!!!! Holding on with all my might until Easter !!!

Thank you, Marish! Stole the recipe!

[echeva]

echeva, Zhenya, hold on! I spent two weeks asking my husband about what kind of cake to bake:: girl-q: April, Vienna, Myasoedovsky or according to Pokhlebkin, until I found this recipe. Then it took a few more days to think about exactly how to bake: according to a recipe or to remake? Finally baked and settled down with searches and questions.

Thank you, Marish! Stole the recipe!

Tanyush, tomorrow at the request of the workers I will repeat, I will try to take a picture of the process of kneading the dough, I want to try to do it with a mixer, hooks.

[echeva]

echeva, Zhenya, hold on! I spent two weeks asking my husband about what kind of cake to bake:: girl-q: April, Vienna, Myasoedovsky or according to Pokhlebkin, until I found this recipe. Then it took a few more days to think about exactly how to bake: according to a recipe or to remake? Finally baked and settled down with searches and questions.

that is, did a rehearsal?

[Kamusik]

that is, did a rehearsal?

Yeah. Today I rehearsed for the second time.

Kamusik, Tanyusha! Thank you so much for the magic kick!
But, all in order ...
As promised, today I baked Easter cake again, kneaded half of the portion so that for one loaf.
Mixed flour with yeast, added sugar, flour and warm milk. Beat everything with a mixer, 3-4 minutes. I tightened it with a film, pierced it in several places with a toothpick and put the dough in the oven for three hours with the light on.

I added eggs, sugar, 150 g flour to the fallen dough (+50 g flour was in the dough). Stirred a little with hooks, just so that all the flour was evenly moistened, set aside for 15 minutes. Added butter, ground with zest and orange oil, 3/4 tbsp. l flour and began to knead with mixer hooks.
After 3 minutes, it became clear that this would not work, I dumped the dough on a silicone mat, slightly oiled with vegetable oil, and began to knead by hand, that is, stretch and fold. The dough was very sticky, made attempts to stick to death on the hands and the rug, but I’m stubborn. After 7-8 minutes, the dough became obedient, it stopped sticking to everything that was possible, but it seemed to me a little. (fig. 1). I let him rest for five minutes, then stretched and folded it several more times. The result is in Fig. 2 (stretching with one hand and photographing with the other was not very convenient, so it is not very noticeable in the photo that it was reaching the "mica").

The food (butter, milk and eggs) was the same as yesterday, even the flour was from the same bag. But the dough turned out to be completely different, very soft and at the same time absolutely non-sticky. So I'll probably remove the phrase in the first message of the topic about mixing in xn. Better with your hands or a dough mixer, whoever has it.
I got such a big cake today:

I did not glaze the top, before baking, smeared with egg yolk and sprinkled with almond petals.
I'll show you the cut tomorrow. The most interesting is how it turned out inside.

I went to edit the topic.

Marisha, you are a heroine !!! Respect! I'm looking forward to it.

Manyasha, do not overdo it! While you train, you won't want to bake for Easter.
Easter cakes

tell me, where do you get almond petals? sold ready-made? ... we do not have such in stores ...: pardon: or cut it yourself?

Almond petals are sold ready-made in brown sachets from Parfait or, in my opinion, 150g sachets by National company - colored speckled packages. This is where vanillin, powdered sugar and everything for a pastry chef in supermarkets are. Available in "Ashan", "O-kei", "Attack", "Spar", "Crossroads". I buy in these stores.

Manechka, such a beautiful Easter cake, light, airy

Almond petals are sold ready-made in brown sachets from the Parfait company or, in my opinion, 150g sachets from the National company - colored speckled packages. This is where vanillin, powdered sugar and everything for a pastry chef in supermarkets are. Available in "Ashan", "O-kei", "Attack", "Spar", "Crossroads". I buy in these stores.

And also by weight where they sell dried fruits and nuts.

Manyasha, do not overdo it! While you train, you won't want to bake for Easter.
Easter cakes

Thank you, Irisha!
I already thought about it. It is necessary to tie it, especially since I have decided on the recipe (for now).

Almond petals are sold ready-made in brown Parfait bags

Yeah, that's exactly what I buy. I did it myself once, I don't want to.

Manechka, such a beautiful Easter cake, light, airy

Bozhizhma! What a girl on the avatar! Thank you Lenochka!

And now ... tadam !!!

Until today, I still knew that I bake my two types of cakes, but now I am at a loss, I bake three types

[Lenus]

Lenus, they can be baked all Easter week.
Olya she correctly said about panettone:

The main difference between Italian panettone and dove from our native Easter cake is that the structure of the finished product is slightly moist and slightly layered. Our Easter cakes are usually drier.

If you like these, try it.

At home, my opinions on this cake differed. My husband liked the first option, with a short kneading, I liked the second, and only the mother-in-law said that she atfrome equally, the main thing is that the oven itself is not needed. And now I'm thinking how to bake something ... Again, the problem, however.

Again the problem, however.

so we don’t like it to be boring.

[Lenus]

Lenus, they can be baked all Easter week.

Marisha this is exactly what happens to me, I bake, bake, then I say enough Easter cakes: otherwise the next Easter is coming soon, you won't have time to get bored

I baked this cake. It turned out wonderful, fragrant.

[Marisha]

Marisha this is exactly what happens to me, I bake, bake, then I say enough Easter cakes: otherwise the next Easter is coming soon, you won't have time to get bored

I will flood a little in this thread. Before the holiday we went to a large supermarket, where it has its own bakery and sells a lot of all kinds of Easter cakes, quite beautiful. So my husband says, they say, maybe you won't fool your head, now we will buy it.

I was just about to answer what I think about this ... and then I saw a sliced ​​cake for tasting. Silently I gave my husband a try ... He tried it and said that it was not cake at all.

What good fellows we are all that we ourselves bake cakes at home!

He tasted it and said that it was not cake at all.

What good fellows we are all that we ourselves bake cakes at home!

Yes, yes, yes - shop cakes as a rule
In Poltava, in one supermarket, they bake delicious cakes, rich, sweet, a lot of raisins, but - they began to grease the devils with what - such a fatty aftertaste remains. Therefore, for the past few years I have been baking myself.

Sorry for the flood

[125 UAH for a cake weighing 550g.]

Last year, our son brought us a cake from Kiev. I bought it at Volkonsky's confectionery.

Delicious and beautiful, but the price! 125 UAH for a cake weighing 550g.

When cut, everyone said that it tasted very similar to one of mine.

[Izyumkin]

I will flood a little in this thread. Before the holiday we went to a large supermarket, where it has its own bakery and sells a lot of all kinds of Easter cakes, quite beautiful. So my husband says, they say, maybe you won't fool your head, now we will buy it.

I was just about to answer what I think about this ... and then I saw a sliced ​​cake for tasting. Silently I gave my husband a try ... He tried it and said that it was not cake at all.

What good fellows we are all that we ourselves bake cakes at home!

This time, my circumstances were like that, I thought the family would be left without cakes: girl_sad: I was like, I thought, I decided to bake at least one in a bread maker * JOKINGLY * I rummaged through the site, I liked it Izyumkin for xn, the dough is kneaded ... My daughter asks what I am doing, explained I had to see the unhappy face of my child, in the end, I still baked in the oven. But how happy that face was in the morning when she cut and ate this cake. God is already an adult, but still a child For this, we shaman in the kitchen to see the happy faces of our loved ones

Manechka, happy holidays! Sorry, so I flooded not in the subject

Thanks a lot for the recipe! Wonderful Easter cake! Fragrant, correct structure, delicious! I admit honestly that nothing in common with real Colombo-panetone did not work out. But a very, very worthy result.

Section-Fault:

🔗 🔗

[Trendy- Julia, Freken Bock]

Trendy- Julia, Freken Bock! Girls, thank you very much for your trust and for wonderful Easter cakes! I am very glad that they tried not in vain and liked the cake!
I also baked them on Saturday, only in paper forms, so that the ready-made cakes do not wrinkle because of my crooked paws. I also added vanilla and saffron tincture to the dough.

I admit honestly that nothing in common with real Colombo-panetone did not work out. But a very, very worthy result.

I, too, in this kulich to panettone a bit "fibrous" is not enough. I have one thought, namely to add a little more yeast when kneading into the dough. It will be necessary to try, I will report the results.

Vilapo, Lenusya,

: girl_red: how to make a Panasonic SD-2501 bread maker?

[Galina]

Galina, completely in a bread maker or just bake in it? It's just that none of the programs for the duration of proofing and the number of kneading is suitable here, as well as the volume of ingredients will have to be reduced. Easter cakes from this dough are light and quite voluminous, I'm afraid they will escape from the bucket.

I would like everything in a bread maker, I'm not friends with manual work

This will still not work on any of the programs, only if you knead and leave to ferment / proof for the right time, and then turn on the baking.

Many thanks to the author for the recipe, I was looking for my sandpiper and found it! I baked a trial one, so that before the holiday I didn't think about the recipe for a long time. Pets are delighted! Thanks again)))

[Victoria]

Victoria, to your health! I am very glad that I liked the cake and that the flour of choosing a recipe is over this year.

Marina, this year I am going to bake Easter cakes according to your recipe.I have such a question - I bought paper baking dishes, rather wide D = 13.5 * H = 10 cm (the weight of the cake is indicated 500 g), but now I wonder if they will big ?? After all, there is not so much flour in the recipe, or the Easter cakes rise high ?! And, and another question How much dry yeast is here? I bought Saf-Moment for baking cakes in a golden package.

[Tatyana]

Tatyana, will not. From the specified number of ingredients, I got two Easter cakes, the shape was D-16 cm, H-10 cm, filled with dough by a third.

How much dry yeast is there? I bought Saf-Moment for baking cakes in a golden package.

I did not bake the cakes with dry yeast, I can only theoretically assume that they need 6 grams, i.e. 2 tsp (measured).

[Sonadora]

Sonadora,
did a "test" yesterday. It turned out - to be stunned !!!!
The aroma was still at the proofing stage!
True, I did not decorate, because not yet cakes, but, so to speak, cupcakes. But this does not detract from the advantages of the recipe.
Thank you very much!

: hi: Manechka, your Easter cakes are in the oven, tall, they are browning. Played a little with the recipe. Used 2 squirrels, not one. Flour added 4 more tablespoons. And instead of 125g of flour, 150g of almond flour spilled. Therefore, I put 35g of yeast. Instead of orange oil - orange powder for desserts. Instead of orange peel, lemon peel. Instead of raisins - some pecans. In general, the horns and legs remained from the goat. The dough turned out to be soft, perfumed, and came well and quickly. And how to taste and color I will write how we try.

And here is the photo report

[Happy Easter ! Christ is Risen!]

Report. Easter cakes. Triple portion (though the villains have already resisted a couple of pieces).
The test cupcakes were rated "excellent"!
The recipe was printed and given away to everyone.







Thanks again for the recipe!

Happy Easter ! Christ is Risen!

Marinochka, your recipe is just wonderful, even after my hooliganism it seemed to me the most delicious. LIGHTWEIGHT, WITH MODERATE MOISTURE OF THE CRUSH. Thank you very much. This recipe will stay with us for a long time.

[Girls]

Girls, thank you, dear ones, for the kind words and such beauty. I am very glad that everything worked out and that I liked the recipe.Good health to you and your loved ones.

Played a little with the recipe

Yeah, at the end I just had to add: everything else is according to the recipe. Natasha, lay out your version as a separate topic, so that such delicious food is not lost here.

Lenochka, there are no words!

Manechka, I do not consider it possible to pass off my hooliganism as a new recipe. The recipe is still yours. A great. My mom is very picky, but even then she thought that this cake was the best, albeit less rich than the cake S Myasoedovskaya. THANKS again for the recipe.

Natasha, you have improved it so much! It would be a shame if it gets lost. Spread it out! (where is the smiley face here - the magic kick?)

So I don't even have a photo. Better to sit in this Temko.

Will wait...