Kulich "Delicious" on yolks (in a bread maker)

Category: Easter
Kulich Delicious on yolks (in a bread maker)

Ingredients

flour 7 glasses
milk 2 glasses
butter 1 glass (or 210 g)
yolks 7 pcs.
sugar 1.5 cups
salt 1 tsp
yeast 70 g
cognac 1 tbsp. l.
vanilla sugar
raisins 1/2 cup
essence to taste (40-60 drops)

Cooking method

  • Many years ago, a neighbor treated me to pasta, which his mother baked. After tasting, we overpowered him with requests to beg her for the recipe. She gave the recipe, but I never tried it. I didn't bake cakes at all until I bought a bread maker. This year I decided to make Easter cakes and turned over half of my apartment in search of the famous recipe. And I found it !!! Now I can share this recipe with you. The neighbor's mother has not been with us for several years, but her recipe has remained and now you can taste her Easter cake.
  • Soviet glass, faceted... Designed by Vera Mukhina. It holds 160 g of flour, 200 g of sugar, 250 ml of milk.
  • Next, I give a verbatim text that she wrote with her own hand.
  • Flour - 7 glasses
  • milk - 2 glasses
  • butter - 1 glass (or 210 gr.)
  • yolks - 7 pieces
  • sugar - 1.5 cups
  • salt - 1 tsp
  • yeast - 70 g
  • cognac - 1 tbsp. l
  • vanilla sugar
  • 1/2 cup raisins
  • essence to taste (40-60 drops)
  • The dough is started in a sponge way. The yolks are ground with sugar and poured into the finished dough, after which they put the remaining flour, butter, brandy, vanilla sugar, salt. The kneaded dough should not be very thick, but well kneaded and free from the walls of the dishes. Cover the dough and place in a warm place. When it rises and doubles in volume, add the raisins (washed and dried). Mix all this with the dough, which is put into molds. To obtain a more lush Easter cake, the form must be filled in 1-3 heights, for a denser one - by 1/2 height. Place the filled dough in a warm place. when the dough rises, brush the top with a beaten egg and place in the oven (not very hot) for 50-60 minutes. The baking time depends on the size of the mold. During baking, the cake pan should be turned very carefully, but not shaken. To prevent the top of the cake from burning, after it is browned, you must cover it with a circle of paper moistened with water. After cooling, the cake can be covered with icing, jam berries or sprinkled with powder.
  • My comments on the recipe.
  • Sift 1120 g of flour (7 Soviet faceted glasses), pour on a baking sheet with a layer of 1-2 cm and dry a little in the oven. After drying, you need to sift the flour again.
  • To prepare the dough, you need to take 70 g of pressed yeast, 0.5 liters of milk and 300-320 g of flour. It is no longer possible to heat milk to a temperature of no more than 40 degrees, since the yeast may die or fermentation will slow down. Put all the ingredients in a bucket of a bread machine, turn on the "Gluten-free" program for 5-7 minutes (for Panasonic 254/255) or a program that has a simultaneous mixing with heating. If your bread machine does not have such a program, then you can first put it on kneading, and then turn on the baking program for 1 minute so that the oven bursts through and fermentation accelerates. After the dough has mixed well and there are no lumps left, the stove must be turned off.
  • Do not lift the cover !!!
  • The dough should rise and begin to fall. When the dough begins to settle, it is ready. It took me about 1.5 hours.
  • This may take less or longer for you, so periodically look into the stove, but not earlier than half an hour after the end of the batch.
  • When the dough begins to settle, start adding the fill.
  • Beat 7 yolks, 300 g of sugar with a mixer or combine, add 0.5-1 tsp.salt, vanilla or vanilla sugar, cardamom, orange or lemon zest, 15-30 ml of cognac (or vodka).
  • Melt 200 g of butter, cool to a temperature of about 40 degrees.
  • Add the mixture of yolks and sugar to the dough, knead in the gluten-free program until smooth, gradually add melted butter and flour.
  • Leave some of the flour (about 0.5 cups) and add as needed. If the dough is watery, then add flour. Knead the dough for 3x15 minutes = 45 minutes. The dough does not form a tight bun, as in the production of wheat bread, but it lags well behind the walls and mixes well.
  • After kneading, leave the dough to rise in the bread maker.
  • If you want to slightly increase the temperature inside the oven, turn on the Baking program for 1 minute, then turn off the oven.
  • The dough rises for 1.5-2 hours. From time to time you need to look into the oven and check that the dough does not rise above the edges of the bucket.
  • If there is a lot of dough, then part of the dough should be put in a saucepan or bowl and put in a warm place.
  • Rinse 100-150 g of raisins, dry, mix with 2 tbsp. l flour (specially leave from the norm). You can pre-soak the raisins in fortified wine or cognac.
  • When the dough has doubled, add the raisins mixed with flour, mix using the "Gluten Free" program until all the raisins have intervened, you can help with a spatula. Now you can put the dough into molds and proof it in a warm, draft-free place.
  • Prepare the forms as follows. Lubricate the walls and bottom with vegetable oil. The bottom and sides are lined with parchment for baking. The parchment should be 5-10 cm higher than the edge of the form.
  • The forms were filled to 1/3 or 1/2 of the height. When the dough has risen to 2/3 of the height of the mold, place the baking sheet with the molds in the preheated oven. Bake at 180-200 degrees for about 50 minutes.
  • To prevent the paste from burning from below, you can put the molds on a glass baking sheet, and put an aluminum baking sheet below it.
  • Since I have a gas oven, the bottom usually bakes faster and therefore I did not cover the top with wet paper. During the baking process, I did not turn the tins, I just turned the entire baking sheet 180 degrees when some of the piscuses began to darken from above, and some remained light.
  • When the pascs are baked, carefully remove them from the molds. Take it out to one side and put it on its side to cool. Remove paper immediately. Periodically turn the pastes on their side so that they do not crumple and cool down better. When cooled, you can glaze the top or decorate as desired.


katyac
Daffi, Tell me, is this cake plump and tough or crumbly?
Daffi
Quote: katyac

Daffi, Tell me, is this cake plump and tough or crumbly?
It is moderately dense, but not viscous (not gluey), moderately porous, but not as airy as Paraskina Pasca, because it contains no proteins, it is well cut, does not crumble, I would not call it crumbly. It smells amazing - orange peel and vanilla, with a hint of cardamom.
DryuhaiHalka
One of these days we will buy 2502 - well, I really want to repeat ...
Giraffe
Did the bread maker knead so many products? And what kind of bread machine do you have, that it fit so much into it, and even there is room for lifting? Or I didn’t understand something.
Zhivchik
Quote: Daffi

Soviet glass, faceted... Designed by Vera Mukhina. It holds 160 g of flour, 200 g of sugar, 250 ml of milk.

Soviet glasses were faceted and tea.
In a faceted glass was placed 200 ml of water, and in a tea glass 250 ml of water.
So not a match.

And in connection with these discrepancies, it is advisable to indicate the weight of products in grams.

Daffi
Less than three years later, people appeared who wanted to ask a question Glory came to me, hurray

I indicated the amount of ingredients that was in the recipe handed over to me, which had been lying for more than 20 years without due attention. Over the past three years, this post with the recipe was repeatedly postponed, in the process, photos of the very piece of paper that I inherited were lost. But here they remain 🔗... It is important for me that the photos are next to the recipe, because it is a memory of a beautiful woman who no longer exists.

The model of my bread machine is indicated under the avatar, but I can repeat - this is a Panasonic 254. Yes, HP kneads so much dough (surprisingly), because it doesn't come out thick. And the place for the approach remains. If you doubt the capabilities of your HP, reduce the amount of ingredients by 2 times. It will be even better that way.

There are my comments in the text of the recipe, where the weight of the ingredients is indicated in grams, this time. Secondly, the description of the glass also indicates how much flour, milk and sugar is placed in it (in grams). I didn’t come up with these numbers, I weighed everything. So take the calculator and hurray, everyone multiplied one by the other and got grams.
Moskvichk @
.. yes, we were lazy here, all of us would be all at once - exactly and in grams ..........
Daffi
Quote: Moskvichk @

.. yes, we were lazy here, all of us would be all at once - exactly and in grams ..........
Do not be lazy, if you need grams, multiply and rejoice. I cannot edit the recipe, I have no such rights, you can ask the moderator, maybe agree.

Every year I make these cakes and measure all the ingredients in glasses, and do not weigh them and there have never been any problems. Everyone has such glasses, or similar ones (for 250 ml of water). Make cake, it's wonderful.
Gasha
Daffi

essence to taste (40-60 drops)

what? vinegar? vanilla? and how do you measure drops?
Daffi
Quote: Gasha

Daffi

what? vinegar? vanilla? and how do you measure drops?

Don't be lazy to read the entire post! This is a Soviet recipe, then they sold aromatic essence, we are talking about it. I replaced the essence with

vanilla or vanilla sugar, cardamom, orange or lemon zest

You can buy a modern scent essence, but the dosage will be as indicated on its label. You can add vanilla, dose as indicated by the manufacturer.

Drops are measured very simply - just tilt the container and the liquid drips one drop at a time, and you can count out loud. The essence was earlier (in the USSR) such that it could be measured drop by drop by simply tilting the bottle.
Gasha
Quote: Daffi

Don't be lazy to read the entire post!

Daffias you order! But I also read the whole post

Quote: Daffi
This is a Soviet recipe, then they sold aromatic essence, we are talking about it.


In the places where I lived in Soviet times, only one type of essence was sold - vinegar, so I asked

Thank you so much for teaching us so delicately!
olaola1
Daffi, this recipe really makes delicious cakes. I have been baking such cakes for 10 years already. The recipe was dictated to me by a neighbor, and she got it from her grandmother. Of course, there are slight differences with your recipe - I do not add cognac and essence, only vanillin, part of the milk is replaced with sour cream (150 gr.). When I brought the cake to work for the first time, everyone appreciated it, although everyone had it delicious. Delicious rolls with butter and flour filling, roulettes with marmalade, etc. are obtained from this dough. Girls, bake you will not regret it.
Daffi
I rub the zest of 1 orange into this cake on a fine grater. It gives a stunning aroma, no essence, let alone modern, beats.

As for the Soviet aromatic essence. In Kharkov, it was sold in bazaars in small pharmaceutical bottles. I think that it was simply stolen from confectionery factories, and then sold in the markets, especially since there was a confectionery factory next to this market. It is still there. The essence was very fragrant, the smells were different, it seems to me that it looked like Duchess or Barberry lollipops, there was such a delicious smell.

Now this is not to be found, the current "scent" is very chemical. So I don't buy them. I use cinnamon, ginger, clove, nutmeg powder. For the summer, I store the zest of an orange. I buy vanilla sugar just out of habit, I know that it is chemistry. I bought a vanilla pod, but this smell does not hold in baked goods. For baking, you need a high-quality alcoholic vanilla essence, we don't sell this.I also have anise and cardamom seeds, they are very odorous.

A very tasty jam is obtained if you add pieces of ginger and cinnamon powder to apricots, it is simply indescribable. Here I wrote how I do it, maybe someone will come in handy 🔗
yara
Quote: Daffi

Less than three years later, people appeared who wanted to ask a question Glory came to me, hurray
And therefore they did not appear because the recipe is complicated. Besides, it says "in the bread maker", but almost everything is done by hand. This is probably more for professionals than for beginners. I would find something easier to find
Vilapo
Quote: Zhivchik

Soviet glasses were faceted and tea glasses.
In a faceted glass was placed 200 ml of water, and in a tea glass 250 ml of water.
So no match.

And in connection with these discrepancies, it is advisable to indicate the weight of the products in grams.
Tanyusha, this recipe is from the book by MP Danilenko, published in 1959. And in it the recipe for the cake is really given in glasses, not grams. In everyday life, speaking of a faceted glass, it was precisely a glass with a capacity of 250 ml that was meant. The recipes for the cakes of the author of this book are delicious, I have been baking them for 30 years, the main thing is not to deviate from the recipe and you will get very tasty cakes.
mamontenok
The recipe is really very good. 20 years ago, as a young wife and hostess, I baked my first cakes according to this recipe. The recipe was taken from the 1970 book "All from flour", published in Alma-Ata. Later I got the book "Confectionery at home" 1993. Kharkov, and some of the recipes were duplicated from the previous book. So the recipe rocks and it really is a win-win. I advise everyone. Over the years I have tried many recipes, but this one we like the most. And from proteins, of which there are always a lot (I bake several portions), I make bird milk soufflé.
Vilapo
Quote: yara

And therefore they did not appear because the recipe is complicated. Besides, it says "in the bread maker", but almost everything is done by hand. This is probably more for professionals than for beginners. It would be easier for me to find something
Yarochka, the recipe is not complicated. a lot has been written, but this is in order to better explain ... Somehow I worked, on the eve of Easter, I could not bake, this is how my 14-year-old daughter did them, and everything worked out for her
Vilapo
Quote: mamontenok

The recipe is really very good. 20 years ago, as a young wife and hostess, I baked my first cakes according to this recipe. The recipe was taken from the 1970 book "All from flour", published in Alma-Ata. Later I got a book "Confectionery at home" 1993. Kharkov, and some of the recipes were duplicated from the previous book. So the recipe rocks and it really is a win-win. I advise everyone. Over the years I've tried many recipes, but this one we like the most. And from proteins, of which there is always a lot (I bake several portions), I make bird's milk soufflé.

Mammoth, this is already a reprint of the book I wrote about above, and I attach squirrels to my cake "Taste from Childhood"
olbabich
I really want to try baking cake according to your recipe! But I have a completely different bread machine LG "Russian Chef", it is designed for baking molded bread weighing no more than 900g. Tell me, pliz, can I use these recipes? Although I myself already suspect that it is not, because there is only one flour needed 1120 gr. And how calculated is your bread maker?
Vilapo
Quote: olbabich

I really want to try baking cake according to your recipe! But I have a completely different bread machine LG "Russian Chef", it is designed for baking molded bread weighing no more than 900g. Tell me, pliz, can I use these recipes? Although I myself already suspect that it is not, because there is only one flour needed 1120 gr. And how calculated is your bread maker?
And the author does not bake in hp, she only kneads in it and allows the dough to ripen
Daffi
Kneading in a bread machine, baking in the oven. Why doesn't anyone want to read to the end?

Thank you for suggesting which book the recipe was taken from, I didn't even know.But in principle, I suspected something like that, because most of the recipes that went from hand to hand in the Soviet Union were probably taken from such books as "The Book of Delicious and Healthy Food", "Cookery", books by Kergis and Markhel and others.
Gasha
Kulikova homemade baking, page 361, year 1999

Girls, this recipe called Easter cake on yolks is given in many cookbooks, only by Danilenko and Kulikova in the recipe, not an essence, but 1/2 a packet of vanilla sugar
Daffi
Well, it's great that this is a book recipe. Hence, proven and accurate.
Vilapo
Quote: Daffi

Well, it's great that this is a book recipe. Hence, proven and accurate.
mamontenok
Exactly tested !!! Personally, I've been baking it for 20 years, so don't hesitate who's interested !!
Zhivchik
Quote: Daffi

Kneading in a bread machine, baking in the oven. Why doesn't anyone want to read to the end?

For a simple reason. What does the title say?

Kulich "Delicious" on yolks (in a bread maker)
Daffi
Quote: Zhivchik

For a simple reason. What does the title say?
Nobody forbids making half a portion and baking in a bread maker.
Zhivchik
Quote: Daffi

Nobody forbids making half a portion and baking in a bread maker.

It was about the fact that the name of the recipe says (in a bread maker). Here are people who do not want to bake Easter cakes in KHP, and do not read the recipe further. And that's all ... What does it have to do with prohibiting or not prohibiting?
Giraffe
I personally had questions based on the recipe

To make dough, you need to take ...
If your bread machine does not have such a program, then you can first put it on kneading, and then turn on the baking program for 1 minute so that the oven bursts through and fermentation accelerates. After the dough has mixed well and there are no lumps left, the stove must be turned off ...
When the dough begins to settle, start adding the pouring ... to the dough, knead on the Gluten Free program until smooth, gradually add melted butter and flour.
Leave some of the flour (about 0.5 cups) and add as needed. If the dough is liquid, then add flour. Knead the dough for 3x15 minutes = 45 minutes. The dough does not form a tight bun, as in the production of wheat bread, but it lags well behind the walls and mixes well.

After kneading, leave the dough to rise in the bread maker.
In this case, only flour is needed 1120g. And the maximum weight of bread, for which the Panasonic HP is designed is approximately the following. So the question arose where else liquid, oil, eggs, and even a place for lifting will remain.
Daffi
giraffedear, I cannot understand the reason for your questions. Honestly. And it really bothers me. I described this recipe three years ago. For three years this recipe did not bother anyone, no one asked a single question in three years !!! Why did some wild pilgrimage begin today, what have I done to you? Today I have already regretted a hundred times that I had written it at all and had the stupidity to post it here.

Everything is described in as much detail as possible. If in doubt, just don't bake this cake, find another recipe. In the above recipe, only the dough and dough are kneaded in the bread maker + the first rise. Everything takes place not automatically, but with the full participation of a person.

1. Dough does not even reach the top of the bucket.
2. The finished dough is kneaded, because it is not thick, the motor does not strain. However, it is too liquid for a bread machine, you have to help with a silicone spatula.
3. The first rise of the dough takes place in the bucket of the bread machine. As soon as the dough rises to the top and begins to fall off, take it out and lay it out on the prepared formers.
4. Proofing of the dough, when there is a significant increase in volume, occurs in the tins and later during baking.

And the last thing - if you have doubts that your HP will be able to knead such a volume of dough, reduce the portion by half.

When I was writing this post, I titled it "Delicious Easter cake on yolks" and this is completely true. For three years, the moderators have corrected the name and added what is in parentheses!
Zhivchik
Quote: Daffi

And it really bothers me.

Wow ... Strange reaction to questions.
All members of the forum are, on the contrary, friendly. And when they are interested in their recipes, they rejoice.
Quote: Daffi

Today I have already regretted a hundred times that I had written it at all and had the stupidity to post it here.

So what's the problem? If each question essentially annoys you, then ask the moderators to remove this topic.
Quote: Daffi

When I was writing this post, I titled it "Delicious Easter cake on yolks" and this is completely true. For three years, the moderators have corrected the name and added what is in parentheses!

Same. If it really happened, then again you need to ask the moderators to fix it.

Py. sy. Believe me, but I can't understand what you are and who offended you, that you react this way ...

Reason for editing - error correction.
Daffi
Yes, no one offended. Why constantly ask the same questions The morning began with a remark that glasses are different and I had to indicate the weight of the ingredients in grams. In fact, all the numbers were in the recipe, but people were just too lazy to read.
Then they did not believe me that the bread maker could knead the specified amount of dough and any my words that maybe the dough is not thick, etc., did not inspire confidence.

I’m not used to repeating what is already written in the body of the post. And I don't want to prove to anyone that Easter cake:
a) delicious
b) this volume of products can be mixed into HP
c) it can actually be kneaded in a bread maker
d) honestly, I managed to mix it all into HP and there was enough space for raising the dough

It seemed to me that I was endlessly making excuses all day.

The recipe is actually excellent, the cake is actually delicious. It is not so difficult to do it, every step and any "misunderstandings" are chewed to the last limit. I really hope that you will try to make this cake at least once, do not forget to add grated orange zest, vanilla, a little nutmeg, cardamom and cinnamon. Get an incredible cake and you will be infinitely happy that everything worked out the first time. And then, biting off a piece of your amazing piece, remember me with a kind word, which is pleasant even for a cat I love everyone, kiss

Try not to ask questions that are already covered in the body of the post. This can slightly, quite a bit annoy the author He will become angry, sulk, grumble and shout
Kamusik
Nooo, that won't work, we have all the good mulberries !!!
Zhivchik
Quote: Kamusik

Nooo, that won't work, we have all the good mulberries !!!

Yep, exactly. All the more so if such delicious pasta is baked.
Kamusik
Tanya, I'm tired of running after you on topics ... You must know, I feel it! Need a colostrum recipe !!! Help out!
Zhivchik
Tanyusha, I am going to you...
Panas 2502
I was looking for a recipe for my mother in a bread machine and came across your recipe, according to which I have been baking for 4 years. I don’t know where this recipe came from in our family, but my grandmother always baked according to it, and so I decided to try it for the first time, I thought if the pasties didn’t come out, I wouldn’t bake any more. But! To my delight, the cake came out simply amazing and now I bake from year to year. My husband now calls my cakes the best, even my mother-in-law is not like that. Having shared the recipe with a friend, she is also different and does not want to try. For me this is the MOST DELICIOUS PASKA!
I really add only raisins and replace brandy with vodka.
Murrra
Quote: Panas 2502

I was looking for a recipe for my mother in a bread machine and came across your recipe, according to which I have been baking for 4 years. I don’t know where this recipe came from in our family, but my grandmother always baked according to it, and so I decided to try it for the first time, I thought if the pasties didn’t come out, I wouldn’t bake any more. But! To my delight, the cake came out simply amazing and now I bake from year to year. My husband now calls my cakes the best, even my mother-in-law is not like that. Having shared the recipe with a friend, she is also different and does not want to try. For me this is the MOST DELICIOUS PASKA!
I really only add raisins and replace brandy with vodka.

Can you tell us in detail? Which program was used to knead, which one was baked, how long it took for each process. Did you use live yeast?

Did you take the products as in the original recipe or halve them?
Albina
I was very interested in your recipe, maybe I will stop my choice on your couch
ilkva
I came to thank for the recipe. Yesterday I baked Easter cakes, but according to a different recipe, and this one was in the plans to try, and so I finished my own at 12 and I think I'll try the anuka, I can handle it by the evening. I did the batch in Kenwood-020, did an excellent job and mixed everything, I did the proofing in a bucket, it rose to the lid. It took me 6 hours from the beginning of the process, i.e. dough to finished cakes. One small child immediately tried it, and liked the structure and taste very much. An excellent recipe, when I saw that everything worked out for me in 6 hours, I immediately put another batch, finished at 12 at night, but in secret today I will put another one, I distribute a lot and give away. Today I will do it in small molds for children. Yesterday there were 4 pieces that Lily had Italian paper 13 * 11, but it turned out with big hats, it could have been put off for one more smaller one, There is a photo of a break, I will definitely come home from work and put it on. Thanks again for the recipe
Albina
ilkva, you answered my unwritten question: how long will it take to bake this cake And then Daffi reacts painfully to questions, so I did not ask Me the time until it arrives, I will not have time to bake such a cake Maybe after the holiday I will be less loaded, then I'll bake
Vichka
GIRLS!!! tell me how much to put DRY yeast in this recipe.
Albina
If only the yeast is replaced with instant, then it may take less time
ilkva
Quote: VS NIKA

GIRLS!!! tell me how much to put DRY yeast in this recipe.
I don’t know with dry ones, I did it with wet ones, they weren’t very good either, Lviv ones, now I put them on Kryvyi Rih ones, I’ll compare them with yeast, we can be faster. But in general, I'm already fine
And on dry basis, it can calculate for flour, flour goes a little more than a kilogram, I think 15 grams of dry gram is necessary, I do not say, it is better to ask the specialists again
Vichka
Quote: ilkva

I don’t know with dry ones, I did it with wet ones, they weren’t very good either, Lviv ones, now I put them on Kryvyi Rih ones, I’ll compare them with yeast, we can be faster. But in general, I'm already fine
And on dry basis, it can calculate for flour, flour goes a little more than a kilogram, I think 15 grams of dry gram is necessary, I do not say, it is better to ask the specialists again
Oh, I already found it here, 2.5 spoons were needed, and by this moment I had already flopped 3 spoons.
Vilapo
Quote: VS NIKA

Oh, I already found it here, 2.5 spoons were needed, and by this moment I had already flopped 3 spoons.
VS NIKA, when doing with dry, laid down 2 tbsp. l. But I only use Lviv ones.
Panas 2502
Quote: Murrra

Can you tell us in detail? Which program was used to knead, which one was baked, how long it took for each process. Did you use live yeast?

Did you take the products as in the original recipe or halve them?
I was looking for my mother and wandered here, according to this recipe I do not make it in a bread maker and I will not even try. And I bake with live yeast.
lesla
Just took it out of the oven, the aroma is crazy !!!!!!!!!!!!! Made in Panas 2502. Proofing time 1.5 hours and looked well in time, and then the dough already wanted to lift the lid. Orange juice was added instead of brandy. Thanks for the recipe, but we will take samples for the holiday
Daffi
I hope that orange juice will have a positive effect on taste.

However, I must note that it is better to replace cognac with vodka (which I do). Strong alcohol had to be added to the dough so that the cakes would not stale longer. If I am not mistaken, this is the sacred meaning of adding alcohol to the dough.

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