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

I am in a hurry to write to those who are still choosing a recipe! Do not hesitate, the cakes were a success! And I have it! from a person who, 2 weeks ago, thought that "bread grows on trees." Thank you very much for the recipe to the author of the topic and the woman who gave you this recipe. Now for the recipe. Most importantly, do not be intimidated by the volume of the batch, the recipe really works in half. The whole volume would not fit into my bread machine (Gorenie), I had to lay out half of it in bowls, practically "Mishkina's porridge" turned out, the dough rose very well. It turned out 4 small Easter cakes. Baked in paper forms. They got up, blushed, well, just handsome. I will not take a photo, it turned out one to one, as in the author's photo. The only thing I missed was the recommendation to put the molds in glassware and on a tray so that the bottom does not burn. I'm burnt. And also, a big request, for people like me (beginners) indicate how much cardamom and vanilla sugar you need. In my opinion, I drunk too much. Well, nothing, my family will appreciate my efforts. Well, about my assistant, the bread maker! If not for her, I would buy cakes and bread until the end of my days in the store. And now the house smells like bread! ..... And cardamom

Vanilla sugar is sold in different ways. Different manufacturers, different smells, different concentration of odors. Each package of vanilla sugar says how much to put on what volume of flour. Focus on the manufacturer's recommendations - this will be the most correct.

Spices are generally a flavoring thing, someone loves more, someone less. Use only smell. I put a little (on the tip of a knife), stir, sniff at the dough. If it smells weak, then I add a little more and sniff again. The dough should smell good so that I like it, but not excessively. Everything will come with experience, gradually learn to "feel" the spices and use them correctly. You can read about spices at Scheherazade 🔗

Cardamom can be different, it is difficult to indicate the quantities. When I was writing this recipe, I had cardamom powder in a sachet. That is, the cardamom was crushed, packaged in bags and sold. As a result, the smell is less pronounced than that of the cardamom seeds, which I use now. Even if I write "put a pinch", there will still be questions, because the pinches are different for everyone. "At the tip of a knife" is also different for everyone.

[Daffi]

Daffi I am grateful for the recipe for the cake, it turned out just divine, but only the dough I made in the bread maker, and the rest was hand-kneaded (I was afraid to bake my cake as much), as I love to make dough for cakes and bread, the process of raising is a song about spices, I am afraid to add strong spices, so I always add a little bit, for order, if the baking is of a certain type, gingerbread or cinnamon pie, then yes, this spice should be revealed in full aroma, and I like vanilla in Easter cakes
photo put up one Easter cake in front of the decoration, he was sent to visit before everyone else

but it turned out there are a lot of 11 pieces, only the sizes are small, but I like these
next year he is in the favorites about the taste I will write tomorrow and happy holidays

I hope that the taste will be delicious. The cake came out beautiful and did not burn, so

Daffi, and a big thank you from me for the recipe. I am a rather weak specialist in Easter cakes and baked goods in general (and so my husband and I have excess weight in excess), but Easter cakes are sacred. Yesterday, after reading your recipe and the whole topic, for some reason I realized that I would succeed. And it turned out (except that one had the barrel crumpled when she removed the paper mold, and spoiled the other a little the glaze roof)
I did it on 5 yolks, respectively, proportionally reducing the rest of the products. For two of us and this is a lot, and I also decided to make one in MV. Here are 3 such Easter cakes. By the way, even with such an amount of dough, when proofing, an hour later it almost escaped from the HP, what would I do with my family? Thank you again and congratulate everyone on the upcoming holiday of the Bright Resurrection of Christ.

[gavira]

gavira, Easter cakes were a success. I really hope that they will be delicious and you will like them.

I started having doubts about the amount of yeast in the recipe. Isn't there too much 70 g of modern pressed yeast per 1.12 kg of flour. The recipe is old, it indicates the amount of Soviet yeast, but they were not the same as modern ones, weaker. Now even pressed yeast (not to mention dry yeast) is much more active than those that were under the Soviet Union. It may be worth reducing the amount of yeast to 40-50 g while maintaining the same amount of the remaining ingredients. What do you think?

[gavira]

gavira, Easter cakes were a success. I really hope that they will be delicious and you will like them.

I started having doubts about the amount of yeast in the recipe. Isn't there too much 70 g of modern pressed yeast per 1.12 kg of flour. The recipe is old, it indicates the amount of Soviet yeast, but they were not the same as modern, weaker ones. Now even pressed yeast (not to mention dry yeast) is much more active than those that were under the Soviet Union. It may be worth reducing the amount of yeast to 40-50 g while maintaining the same amount of the remaining ingredients. What do you think?

Perhaps you are right. Somewhere I came across that for fancy dough (which cakes are), 50 g of pressed yeast is taken per 1 kg of flour. And today I baked Easter cake in MV (although I did a little "nahimichit" there too, my inexperience of the multivariate affected), so there I took 20 g of the same Lviv pressed for 500 g of flour. In a 5-liter saucepan, it rose to 9 cm (maybe it would have been more if I hadn't messed up with the functions at the proofer). Here I also had doubts about the amount of yeast, but I decided that “they are not looking for goodness” and stuck to the proportions of the original recipe. In the future, you can try to take 50 g per 1 kg of flour. If everything goes well, then I also plan to bake cakes for the memorial days, perhaps I will experiment.

I came to tell you about the taste, sooo tasty. Well, on my own, I added orange zest and 1 tbsp. l. orange juice. The cake is sweet, moist, what you need, thanks! But only I interfered not 3 times for 15 minutes, but two. The third time my Pani 2502 refused to knead, she showed that she was overheated, but two times was enough.
About yeast - in my recipe, according to which I bake every year for 1 kg of flour I need 50g. In yours - 70g and it did not seem to me that there is a lot of yeast, there is no taste.

CHRIST IS RISEN!!!

I started having doubts about the amount of yeast in the recipe. Isn't there too much 70 g of modern pressed yeast per 1.12 kg of flour.

- and in the internet I flipped through many options for different cakes and found such a version of Easter cake on yolks where 100.0 pressed yeast is added to 1 kg of flour !!!

[lesla]

lesla, I'm glad you liked the cake. And the orange peel adds amazing aroma and beautiful color to it, making it even better.

[gavira]

gavira, Easter cakes were a success. I really hope that they will be delicious and you will like them.

I started having doubts about the amount of yeast in the recipe. Isn't there too much 70 g of modern pressed yeast per 1.12 kg of flour. The recipe is old, it indicates the amount of Soviet yeast, but they were not the same as modern ones, weaker. Now even pressed yeast (not to mention dry yeast) is much more active than those that were under the Soviet Union. It may be worth reducing the amount of yeast to 40-50 g while maintaining the same amount of the remaining ingredients. What do you think?

I agree with you completely!!!! Since for the first time this year, the Easter cakes came out differently from before ...And all because I put in the yeast exactly 70g. (I think once I got the scales I will measure it) And only after I put it down, I remembered that all those years, they reduced it to 50g.

But what I did !!!

Superb Incredibly beautiful, simply amazing jewelry. What taste? Did you like it?

very, very tasty! Moderately moist, moderately porous and well stored The only thing is that even the leaven ran away in my HP, I don't know its volume, I had it for 6 years unnecessarily, so I decided to test it, but it was not there! I had to rake everything out and put it in a bowl! And so everything turned out very quickly and great!

Thank you so much for the recipe and detailed description! This year everything worked out like a professional)))! The first time! With my "childhood" experience in this matter! Delight and gratitude! I note that I did everything strictly according to the recipe, only I put a little more flour (1300 g), because the dough was very sticky.

Thank you so much for the recipe and detailed description! This year everything worked out like a professional)))! The first time! With my "childhood" experience in this matter! Delight and gratitude! I note that I did everything strictly according to the recipe, only I put a little more flour (1300 g), because the dough was very sticky. Plus, the whole thing ran away very quickly from HB), so I had something to do)

If you repeat, it is better to reduce the yeast to 50 g or even 40 g and will not run away.

[Daffi]

Thank you so much Daffi, per recipe. For Easter, however, I baked according to other recipes, but yours was already on the note. I just had to do a recount for my HP and somehow my hands did not reach. And after Easter, the whites remained in the refrigerator separately and the yolks from the eggs separately, so I had to bake my favorite bread on the whites, and on the yolks (4 pcs.) I baked Easter cake according to your recipe. There was no need to decorate it, because it baked at night, and in the morning I left on business in Moscow and took away the cake as a gift. I tried it there over tea, I didn't have to blush, everyone liked it. Now I have your recipe in the first place, exactly what I was striving for: rich, sweet, moderately soft and salt is present, otherwise many do not put salt in sweet pastries. I will definitely bake it and then I will report back. Thanks again

Fine! I told you that this is the most delicious recipe ever tasted. It turns out a real cake, moderately sweet, moderately greasy, not dry, but not too wet. Just perfect

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?

Murra, I see that no one seems to have answered your questions. I'll try. I have HP Rolsen with a maximum load of 900 gr. I did this:
warm milk (I heat it up in the microwave) - 210 g (I have adapted to weigh everything on the scales)
pressed yeast - 30g (diluted in milk and add a handful of flour from measured)
high-quality flour - 480 gr
yolks - 3-4 pcs
sugar - 170g
salt - 3/4 tsp.
cognac - 1 tbsp. l. (I had moonshine with Riga Balsam)
vanillin - 1 g (small bag, but to taste)
butter - 90 gr
raisins, dried apricots, candied fruits - to taste after the HP signal.
I stirred the dough in a large broth bowl and put it in a warm place (on the heated towel rail in the bathroom). While the dough was coming up, I rubbed the yolks with sugar, salt, vanilla and softened butter in a bowl until creamy and then poured alcohol into the same.
During this time, the yeast foamed with a cap. I poured them into a bucket of HP, then laid out the yolk mass, added sifted flour.
I baked on the "Baking" mode, size - 900 g, crust - light. At the signal, she poured in raisins and chopped dried apricots, about half a measuring glass.
That's all, and the rest was done by my beloved assistant. The whole process in my HP takes 2 hours and 55 minutes.

[Daffi]

Daffi Christ is Risen! Thank you for the recipe for a real delicious Easter cake! This time I risked baking something new - I usually baked cakes with cream. It turned out four delicious, delicious cakes! They ate one themselves, gave away the rest. Photos will be tomorrow. I just couldn't wait to thank! Happy holiday to you!

[Meri popins]

Meri popinsThank you for your kind words and congratulations. I am very glad that you liked the Easter cakes.

And here are the pictures: these are handsome men 🔗
and this is after church 🔗 and cut 🔗

[Daffi]

Christ is Risen! Daffi , This year I baked your Easter cake again, and even 2 times: once in tins in the oven (I needed a round one, it was consecrated), and the second time I baked it in KhP. Once again I was convinced that for me it is the most delicious and convenient to make.
🔗
This is how it turned out.

Great photos and delicious cakes, you can see right away

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.

I had this book, I learned to bake from it since childhood !!!! and then she disappeared somewhere ... but the nostalgia for her remained! and thanks to you I found her !!!!!

I have been baking this recipe for almost 25 years, and I get really delicious cakes. And although there is Kesha and the bread baker I always knead it with my hands. The only difference is that I do not wait for the dough to begin to settle. Once it's bubbling well, I add the rest and knead the dough. You need to knead well with your hands, but it's not difficult, since the dough is pleasant to work with and kneads easily, I usually make two portions at once. After the first rise, like you, I add raisins or dried apricots, but I wait for the dough to rise with raisins and only then I lay out in forms. The amount of yeast has never been reduced and always a perfect result. Therefore, I recommend that all beginners not be afraid of this recipe, you just need to mix well the very first time for about 15 minutes and everything will work out.
Daffi, thank you very much for posting this recipe.

[Daffi]

Daffi, help with advice, you can knead the father-in-law by hand, and bake in hp.? My oven is broken. I have a recipe for 25 yolks. I'm afraid that the dough will be heavy for HP, there is a lot of baking in the recipe!

[Martamarta220]

Martamarta220,
And why not, you can do that, just watch and turn on the "baking" program when it rises.
But I'm afraid it's too much for HP.

[A citizen]

A citizen, Thanks for answering. I will make the dough traditionally by hand. Then throw koloboks in hp during the day. Maybe I'll roll a roll there. It's just that my dough is very rich, that's why I'm afraid that the dough itself will bake. The oven has failed this year. And the people demand paski.)))

[Martamarta220]

Martamarta220,
Then lay no more than 1/4 of the volume of the form, or if there is a scale, put the form on it, zero it like a container, and within the permitted maximum HP, better a little less than the maximum.
And then after 3 hours, sometimes look after the rise, and at the right time, when the volume increases 3 times or a little more, turn on the baking.
It is better to remove the blade immediately from the mold, it will be easier afterwards, it will not be necessary to remove it from the baking.

[A citizen]

A citizen, So I will, thanks for the answer !!!

Hello everyone! Can you please tell me why the roof can fall off when baking? How did the mushrooms come about? And I also wanted to ask, no one knows where the recipe for fondant for cake is so simple - can you make it with mashmello and without? That year I did it, but now I won't find it ... I had to make a tortyzhkin, but I have not been able to do it for some time ... it seems I was with gelatin