Kulich "It couldn't be easier"

Kulich "It couldn't be easier"

Category: Yeast bread

Ingredients
flour	1 kg
milk	400 ml
eggs	5 - 6 pcs.
oil	300 g
sugar	400 - 450 g
salt	0.5 tsp
yeast	60 - 70 g (depending on their strength and freshness)
raisins (dried apricots, dried cherries, candied fruits, everything that you love)	200 - 300 g
vanillin, cognac, lemon zest, any flavors that you used to put in Easter cakes	taste

Cooking method

• It happens that time is running out, Easter is almost on the doorstep, and you still have to "sew, whitewash and paint"? You don't know what to grasp first of all and how to emerge from the state of time pressure.
  
• I don’t want to remain on the holiday without a tasty cake, to make a sponge cake in full - there is neither time nor energy, and conscience does not allow to put a purchased one on the festive table
  
• In such situations, it is this cake that is quite capable of coming to the rescue. It does not require much labor and body movements from you, it will give you the opportunity to maneuver in time, and it will taste much better than store products.
  
• The consistency is close to a fairly dense cake, in the taste due to prolonged fermentation, a note of sponge cake breaks through.
  
• Do not be afraid of "spreads" in the amount of several tens of grams, this is not decisive for the final product. The main thing is that the dough comes out with the consistency of thick sour cream or a thick enough dough for pancakes.
  
• 
  
• I love moderately sweet cakes. For me, 400 g of sugar per 1 kg of flour is quite enough. If you prefer a frankly sweet pastry, calmly add another 50 g to the recipe.
  
• 
  
• 200 g of filler (raisins, candied fruits, etc.) per 1 kg is quite normal. If you want it to be completely festive, increase it to 300 g (I did not try to put more than this amount).
  

This time I baked a half portion of 500 g flour.

So, first of all, I took 35 g of yeast and dissolved it in 200 ml of warm milk.



While we deal with the rest of the products, the yeast will come to life.

Softened 150 g of butter to this state:



And rubbed it with 200 g of sugar.



I added 3 eggs of about 60 g each and mixed everything into a homogeneous mixture.





I added vanillin, cognac, milk-yeast mixture, flour and again mixed everything into a homogeneous mass.



Finally, I added candied fruits and dried cherries.

In Kenwood, all these manipulations take very little time.

I can reassure you, you can even do without them, but just take and mix all the components with a mixer at once (first dissolve the yeast in warm milk). No mixer - just use a whisk or just a spoon.

Next, we have two options for further actions:
1. Pour the dough into molds by about 1/3 and leave for 4-5 hours until it increases by 2-2.5 p., Then bake immediately.
2. Pour the dough into molds just above 1/3, tighten the top of the molds well with cling film and send to the refrigerator for 12 to 24 hours. As soon as you have time, take it out of the refrigerator, let it warm up for an hour, and then bake.

In the second option, the amount of yeast can be reduced by 10-12 grams.

I prefer the 2nd option.

I grease the baking dishes with non-stick grease (in equal volumes lard, vegetable oil and flour, whipped with a mixer), at the bottom of the form - a circle of baking paper.



From 500 g of flour of the finished dough, about 1300 came out. With a spoon, I spread equal amounts into three liter forms. To avoid "winding" I sprinkled the tops with flour and tightened the molds with cling film. I will no longer sprinkle with flour, it leaves marks on the finished product.




In the refrigerator I have about + 4 * C. The dough forms were kept in it for a little over 24 hours. This is how they looked after the refrigerator:


Gave it to warm up for an hour and bake.

The baking time and temperature will depend on your oven and the size of the cakes.

I have an electric convection cooker. She put the cakes in the oven. Without taking them out of the stove, I set the pace. at 180 * C, after 15 minutes. reduced to 150-160 * C. Baked for about 40 minutes.

Focus on starting baking at 180 ° C and then lowering the temp. up to 150-160 * С.

And here are the cakes themselves. Before baking, I did not grease the top with anything, I wanted to show it in its natural form.

Zest, very beautiful! Your hands are clearly sharpened under the dough.

And they are so yellow! Is it from the eggs? Or is it just the color of the photo?

[Sofim]

Sofim

: flowers: very glad that you liked it.

Scarecrow

ehh, how beautifully she said, it became already pleasant

And the cakes are really yellow on the cut. Maybe half a tone calmer than in the photo.
I did not tint with anything, did not add turmeric or saffron. The eggs were store-bought, however, the yolks in them were quite bright. I think this is due to the long exposure in the refrigerator. After all, it is advised to keep the yolks, ground with sugar, in the refrigerator the night before kneading to give a more saturated color to the cake ... probably the same process worked ...

Although I cannot say 100%

Lena, and this cake is very different from the meat-eating cake, I mean the fiber is present? ... well, you understand me

Celestina, didn't you bake this cake? In 2008?
Zest, the recipe outlined and tidied up in the cherished notebook in the kitchen. For I had a case when I worked so hard that I forgot about Easter. Went tired from work, went into the store for something. "Have you already bought a paste?" On the machine, I answer that I do not buy pastries, but I bake myself. I left the store. I thought. And then it dawned on me ... I went to the next store, bought some dye (which was already left), a dozen eggs and a cake. Then such a recipe would help me a lot!

Lena, and this cake is very different from the meat-eating cake, I mean the fiber is present? ... well, you understand me

dreams-dreams)) I would like to, right? Almost a minimum of effort, and fibrous - as we love Unfortunately, this does not happen. Of course, it differs from the meat-eating one. It also tastes good, close to a heavy cake, but there is no stunning aroma and consistency of sponge cake.

Well I gave you about the same recipe, but you put it in the bread maker, kneaded it on the dough, raised it 2 times and baked it. But, at least approximately, should have "had" an idea of ​​the taste, remember

Well I gave you about the same recipe, but you put it in the bread maker, kneaded it on the dough, raised it 2 times and baked it. But, at least approximately, should have "had" an idea of ​​the taste, remember

Duc, I remember him ... is it OH?!?))) I liked it very much, as for an easy recipe, something that is needed ... no one will guess, except for baluvany

when to grease the cake so that the white cap (egg and sugar - I understand correctly)? : red: When the cake is almost baked or immediately, like in the oven

If I understood the question correctly, then the white cap means the protein glaze. If so, then it is applied to the finished cake, which has already cooled down. And if all the same, you're talking about something else, then grease with an egg or sweet milk before baking to get a beautiful crust.

While I was writing the answer, Lenusya already wrote.

Can you do it with dry yeast? how much do you need then? tell me

Wow, while I got here from Myasoedovsky, the questions have already been answered.
thanks for the help

Can you do it with dry yeast? how much do you need then? tell me

with dry do not risk doing. Still, there is a rather long fermentation here ... For cakes I prefer to use only live yeast.

There is no experience in cooking such a cake on dry yeast, so I will not undertake to advise you anything.

A highlight, do you think you can leave the dough in the fridge and put it in the molds before baking? Giving warmth and rise naturally.

[Irina_hel]

Irina_hel

Can. I also baked in this version. But I liked it less than sending it straight to the refrigerator in the forms. I do not like to upset the dough after the cold rise. And when unfolding in forms, you disturb him in any way. With such baking, the dough seemed to me more knocked down than with the option "immediately in the forms".

I made it yesterday according to the recipe, according to the second option. 10 hours have passed, and the dough still does not rise (put the yeast, loose, bubbling ...)
April 1 is something to blame

Yesterday I also made it according to the second recipe, by the way, the yeast did not bubble, I still smelled it all, put it in the molds and in the refrigerator, looked in the morning - they got up - a little (3-4 cm) did not reach the top of the mold.

, in the morning I looked - they went up - a little (3-4 cm) did not reach the top of the form.

So it's time to bake!

In the refrigerator in a liter form, the dough rises a little (13 hours have passed), otherwise it already seemed that they had "arrived". In small 200 grams, there is no movement. She pulled them out onto the table. Probably critical mass plays a role here. Let's wait, sir.

I kept it in the refrigerator for a day ... although, if the visual memory does not change, after 12 hours they already clearly showed signs of growth.

well, fffsoyo, they jump out of the pots, they don't want to grow here
I’m going to a monastery ... I haven’t decided yet in which

Yeast - 60 - 70 g (depending on their strength and freshness).

And how many dry ones can you replace?

Baked cakes according to this recipe in 2 ways
Without refrigerator: airy, soft, tender, slightly crumbly!
With a refrigerator: the same as the first option, but more humid and almost not crumbly!
VERY TASTY CUPS !!!!!!!!!!
THANK YOU SO MUCH!!!!!!!!

PS: as an author I trust you 100% !!!!!!!! I chose this recipe without doubting the result. First I advised her friends. Something didn't work out for them. In a hurry, I decided to try the recipe. Everything worked out great for me. "From one torment, but not those hands"! My confidence in your recipes has grown even more !!!!!
Those without a refrigerator were baked in jars of green peas. We went up for about 4 hours just. They rose very well during baking too!

From the refrigerator (apparently it was necessary to reduce the amount of yeast), it seems to have stood a little, in smaller molds they are excellent, the larger ones did not rise very much, but still they turned out very pretty.

A version of this recipe, which I made without yeast, in sourdough, after the refrigerator I held it in the air for an hour, then I put it in a slow cooker for an hour, then the baking turned out to be very plump, but it seems to me even tastier.

Zest thanks for the recipe, the cakes turned out to be tasty, they rose very well and did not fall off.

Yesterday at half past nine in the evening I put the cakes in the refrigerator for proofing, with the expectation that I will bake tomorrow evening. At 4-30 in the morning I decided to see what happened to the test. I immediately forgot about the dream, the dough rose to the very top of the forms. And then seven hours passed. I had to put it in the oven and oven. Has already covered with glaze. Hopefully. that will be delicious.

[aderkina]

In the recipe for this cake, the amount of yeast is indicated for the Odessa average body weight, if you take stronger yeast, and even focus on long exposure in the refrigerator, then their amount can be safely reduced.

In general, it is better to keep an eye, you can never be 100% sure how the dough will behave.

aderkina

It will be delicious

In general, it is better to keep an eye, you can never be 100% sure how the dough will behave.

so I look at him, it seems that the dough has not grown a bit.
Stands in the refrigerator since 11 am. Maybe this is how it should be .. And out of inexperience I thought that I would come home from work and wash the refrigerator of the dough
Some kind of Italian yeast, but it played well in milk ...I took 25 grams per 0.5 kg of flour
I'm waiting, tomorrow I will bake
And also this dough became somehow rustic in the refrigerator, solid ...
Is it frozen? or him a kirdyk?

Kulich is AWESOME !!!!!!!!
And most importantly, it is very easy to prepare
Thank you

Zest !!! Thanks for the amazing recipe. Even if I have it "reactive", but very tasty. Thank you!!!

[Zest]

Zest! I decided to try your recipe, but here's a question.

Once you have time, take it out of the fridge, let it warm up for an hour, and then bake it.

She put the cakes in the oven.

An hour to warm up - do you mean proofing in the oven? Or, after an hour to reheat, put the dough in the oven for proofing?

Hello.
Tell me, how did it happen that my dough grew 2.5-3 times in an hour and a half ?!
I had to turn on the oven.
P.S. did everything according to the recipe.
Easter turned out great! Very tasty and without problems!

[HAPPY HOLIDAY !!!]

Here are my Easter cakes, I needed a lot and quickly, the recipe helped out, tasty, fragrant dough, Easter cakes turned out, and this pleases.
Thanks for the recipe !!!

And here's an addition ...

HAPPY HOLIDAY !!!

Well, here's a photo of the cutter, On the right is he is a handsome man, I added saffron, the color is saturated, I regretted not putting the saffron into the meat-eating one ...

I want to say, kulich is good for its not troublesome, problems, no. And tasty, of course, as it was required to prove! I will bake escho !!! And not only as an option, I forgot it quickly. Thanks again, Zest.
,

And I baked according to the first option, it looks like I turned out to be some kind of super reactive yeast, in general I started the dough for 2/3 servings, laid it out in forms and I sit waiting for it to rise, glancing occasionally, focusing on 4-4.5 hours, as a result, after about 1 hour and 40 minutes I have such a picture

I quickly connect the oven, bake, as a result, the dome of course fell

the cake is delicious, BUT it crumbles, after the meat-eating
Girls maybe who tried to upset the dough, if you let it rise, knead and then only put it in molds, it wouldn't crumble like that? nobody experimented?

I want to tell you thanks for the recipe I have used it for three Easter in a row and I will tell you if you do not crush it like a sponge twice and just a bomb

Zest, thanks for the recipe. This is the first cake that I baked from this forum a few years ago. The recipe won over with its simplicity, speed and mechanization of kneading, as well as the ability to vary the time and not attachment to the life of the dough))). And the taste turned out very, very well. For several years of baking with my eyes closed, I can distinguish it from others, well, I really liked it. According to this recipe, several of my non-Khlebopechkin relatives are already preparing (just with a mixer and a spoon). And I do not forget to bake it annually, among others. Thank you

brought you Easter cakes and thank you so much for a very simple recipe!
I will note that I baked it right away, but left it for about an hour - it came up very well! even put a spoonful of dough in a cake pan
the cake turned out well, very tasty!

[Leka_s]

Leka_s, so I saw the same picture!
Everything was fine, they came up quickly, they were pretty, but in the oven the caps fell off and bent.
And it didn't affect the taste in any way! The taste is divine !!!! Thank you very much for such a wonderful recipe !!!!
But still, who else has encountered such a problem, how to solve it? I really want pretty little beads,

[Zest]

Zest, thanks for the recipe!
I baked Easter cakes this year. I decided not just to coat with protein cream and decorate with sprinkles, but to decorate in some special way.
Decorated with Wet meringue

[Zest]

Zest, good afternoon, thank you! For several years I have been baking Easter cake just according to your recipe !!!! And then, on the eve of Easter, she wrapped herself up, started the dough in the evening, something did not rise well, decided to leave it until morning. In the morning I baked it, today I eat it and I understand that I have never eaten such a cake !!! So delicious, it just melts in your mouth.That seems to be the effect of the ripening time of the dough! Thank you!

And from me many thanks for the recipe !!!
I have never baked cakes in my life - I read the recipes and understood that such difficulties were not for me. But here, first of all, I was attracted by the name, I read it - I liked the simplicity and clarity of production. The fact that you can stand in the refrigerator also bribed me (the apartment is cool, there is no bread machine). In general, in all respects - "my recipe" and took a chance! And now I am very grateful for such a wonderful, simple and very tasty cake! The husband - the biggest critic - said - a classic cake from childhood, the first trial batch of 700 grams scattered instantly, then started another full portion!
In the first case, I prepared a protein cream and there were a lot of yolks left, I used them (the cake turned out to be yellower, less crumbly and we liked it better), in the second - according to the recipe from eggs (also tasty, but the taste is slightly different).
And a report - thanks again!
Such a handsome man (for me so sure, my firstborn !!!), filled out the form by 1/3

Here is cut - it is clear that there are not many crumbs

And here is one larger piece - a delicate, porous, baked structure is clearly visible