Kulich "Royal Bummer" in a bread maker

[For choux pastry]

Kulich "Royal Bummer" in a bread maker

Category: Bakery products

Ingredients
For choux pastry
Wheat flour, premium	50 g
Boiling water	60 g
For Easter cake:
Wheat flour, premium	350 g
Butter (in pieces)	70 g
Salt	pinch
Vanillin
Cooled choux pastry	all
Milk	110 ml
Eggs	2 pcs
Granulated sugar	150 g
Fresh yeast	17 g
Raisins	100 g

Cooking method

• Making choux pastry. To do this, pour flour into a bowl and, stirring vigorously, brew with boiling water. You should get a smooth mass without lumps.
• Put flour, butter (cut into pieces), a pinch of salt, vanillin and cooled choux pastry in a bucket.
• Pour a mixture of milk, eggs, sugar, fresh yeast on top (more is possible, then the cake will be more magnificent)
• Put raisins in the dispenser
• Mode "Basic with raisins", light crust, size M, timer for 13 hours ... That is, I put it on for the night, and in the morning I took out a paste. It turned out to be so soft that it wrinkled during cooling, although it was lying on the pillow.

Note

Very fragrant, juicy, soft cake. For heavy dough lovers.

Please pay attention to the moment that all the ingredients must be put into the bucket of the bread machine and baked on the timer - this affects the taste and structure of the future cake.

Bon Appetit !

PS: I want to add that if there is no way to put on the timer, then let the bucket stand before the start of kneading for at least 1 - 4 hours so that the yeast fermented with milk, sugar and eggs.

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[Qween]

Qween ! Here is my "Royal Bummer" I liked the cake very much, delicious, sweet and a lot of raisins - everything is how I like

Anya! Thanks for the recipe

[Kobeika]

Kobeika, to your health!

It's great that there is a big bucket in DeLongy, you can bake a very big pasque.

If you baked with dry yeast, then write down which ones you took - what if one of the girls will come in handy. And then they ask me periodically about dry yeast, but I don't remember which ones. I only remember that there should be such that while they fermented in milk at night, they would not ferment to the point of exhaustion.

[Qween]

Qween, I used Lviv yeast, bought them in "Silpo" under the "Prize" trade mark. I get good bread with them, even when I bake the maximum size (for 840g of flour), then the roof rests against the window and there is a dent under the dispenser. I put 2.5 teaspoons in the cake, I'm not sure if I needed more, but I just love such "knock-down" Easter cakes, not very lacy On Saturday I will bake it again (my sister asked), I will try to increase it 1.5 times and now I'll put it on the night with a timer. I will report the result

Whoa! Bread made from 840 grams of flour, I can imagine what a giant it turns out!

I'll try to increase it by 1.5 times and now I'll put it on the night with a timer. I will report the result

Good .

Whoa! Bread made from 840 grams of flour, I can imagine what a giant it turns out!

I have many eaters and all are gluttonous

And here is my Easter cake! Very tasty !!!!! My mother and I had a sad experience of baking Easter cake in her HP according to the instructions - just very little sweet bread came out, not very tasty yet, so I did it with caution, but in fact everything is simple and the result is super! THANKS VERY MUCH !!!!!

[koziv]

koziv , to your health!

And I also have such a stand for cooling bread. Very comfortable!

[Qween]

Qween ! Well, here is my second Easter cake, increased by 1.5 times. This time I put it on the timer for the night - the result is simply amazing. Since there were only days between the first and second time, the difference could be felt striking! This time the cake turned out to be softer and more tender and tastier


P.S. Dry yeast - 4 hours l.

[Kobeika]

Kobeika, I am glad that it turned out such a huge, beautiful Easter cake!
If he lives at least until tomorrow, it will become even tastier.

Here I also made an emphasis at the beginning of the topic, so that it is clear that using a timer is such an idea that affects the result:
Please pay attention to the moment that all the ingredients must be put into the bucket of the bread machine and baked on the timer - this affects the taste and structure of the future cake.

[Qween]

Qween , and what does it mean -

cooled choux pastry made from 50 grams of flour and 60 grams of boiling water

So I also made an emphasis at the beginning of the topic, so that it was clear that using a timer is such an idea that affects the result:
Please pay attention to the moment that all the ingredients must be put into the bucket of the bread machine and baked on the timer - this affects the taste and structure of the future cake.

This is a very important and necessary clarification !!! (tried on myself)

[Sonadora]

Sonadora , well, I wrote ... it's not even clear. I'll edit it now.
I meant that you need to make 50 grams of flour with 60 grams of boiling water. All this must be vigorously stirred during the brewing process so that a homogeneous mass is obtained, without lumps. When this dough has cooled down, put it in a bucket of HP.

This is a very important and necessary clarification !!! (tried on myself)

The one from w ... I did not think that I needed to describe in more detail so that it was clear that it was important.

[Qween]

Qween , at first I thought that the flour should be "brewed" with boiling water, stirred and cooled, but then doubt crept in ... maybe this choux pastry needs to be cooked? I'm slowing down.

Never mind! I'd rather write in more detail than someone, accidentally, will do it wrong.

[Qween]

Qween ! Brought a photo of my "Lazy":

Very easy and delicious recipe, thank you!

Can you please tell me if the order of placing the products in the HP affects the baking result according to this recipe? I have HP LG, in it, first, the liquid is laid, and on top - flour and yeast. For timer fermentation, is the bookmark order important?

[Kobeika]

Kobeika, to your health!

katestop , I could not answer in time, but I will write, maybe it will come in handy next year. The bookmark must be made the same as it is written in the recipe, regardless of the manufacturer's recommendations.

Katestop, despite the fact that the HP manufacturer recommends pouring liquid first, pour flour first, otherwise your oil seals will quickly fail. My HP was LG, my husband replaced the oil seal six months later and forbade pouring water first. After the replacement, she worked for me for another 14 years. And who poured the liquid had to change the HP after 2 years. Trust my experience.

[Qween!]

Qween! , brought, albeit belatedly, thank you for the lazy
I cooked it, however, without rehearsal, so the appearance disappointed, the roof was pale and cracked, but the taste and aroma of the cake completely compensated for all the external shortcomings,
here is the cut, and we will work on our jambs by next Easter.

[NIZA]

NIZA, to health.
It turned out to be a beautiful pasochka, delicious! And the roof is white - that's nothing, mine, too, for some reason comes out lighter than the sides, but not white, and does not crack. But this pasca is not fried on the sides, like many other sweet pastries in Panas.

Among my acquaintances, this paska, unexpectedly for me, made a splash, but only a paska from a bread machine.

I tried to knead the dough in the morning, and then bake in the oven, then the taste is completely different. The bakery has a completely different structure and a moist, juicy crumb, but from the oven it is somehow drier and in general, as if following a different recipe.

A bummer in HP is good at baking, it only blooms in taste day by day. And when the other pasochki had already become drier, then this one was cut and simply ground from the table.
Next year you will have to bake a lot of these lazy people - they ordered it. It turns out that I spent half a day with other pasks, kneaded it with my hands, but I just thought of this one, baked it in passing at night, but everyone liked it very much, more than others.

Still, Panas had a round bucket, it would be great, otherwise everyone doesn't care what shape, but I somehow want a round shape. A friend gave this recipe, so she made such a handsome man in a round bucket, and I would really like to.

I also baked the "Royal Bummer". I liked it very much. BUT it failed me after baking.I took it out of the bread machine and was stunned with joy - handsome, ruddy, with a round roof. I took it out of the bucket, everything is fine. I went to bed (baked for the night). I lie down and praise myself mentally. Ida, thanks to me. And in the morning I got up and such a bummer. He both lay on his side and flattened in the middle. Why??? Such a shame. Eat then we ate it. The son-in-law said very tasty But I want beauty. The yeast may be too strong. She did not deviate a step from the recipe.

Girls! Please tell me, does this cake taste sweet?

Anyut, did you not bake in the cartoon? It seems to me that there is ideal for the approach of the dough, and the cake will be round in shape ...

[happy]

happy, the cake turns out to be sweet.

Gashenka, I didn't bake it in a cartoon.

Girls, if someone was baking a lazy person with dry yeast, then please unsubscribe, but the topic. What yeast was put in and how much?

Hello, I baked a lazy person, but I had to turn off hp 7 minutes earlier, it started to burn. Although I did everything as in the recipe. And how much earlier you can turn off hp while knowing that it will be baked.

[Zhannochka]

Zhannochka, Hello .

It's strange that it started to burn. According to this recipe, it does not burn even in Panas. 50-55 minutes minimum should be baked, I think.

That's right, in Panas, just in the main baking mode, it takes 50 minutes and for some reason this turned out to be a lot, so I asked how much you can reduce its arrival in hp, so that it does not affect the cake. Honestly, I got out of the situation by cleaning it and it became pretty, but put the photo, I can not figure out how to do it

[Zhannochka]

Zhannochka, I'm not ready to answer whether the cake will be baked in less than 50 minutes in Panas. It's still strange that it burns ...
And here is the topic How to insert a photo into your message ... Throw off the photo, let's see what's with the Easter cake.

Burned today. The bummer did not work. I did everything exactly according to the recipe, I have HP Mulinex. Flour still did not need to be poured down, but in accordance with the instructions - only from above. The dough is simply not kneaded. It was her own fault, she had to keep an eye on the kolobok, but the child did not want to sleep in the morning and had to lie next to him. When baking, the dough fell, there was a huge hole in the middle, laid it out on a stand - the whole bottom and sides were stuck and a bunch of unmixed flour. It's a pity, but the smell was so amazing ...

[mamulia]

mamulia, it is a pity that the cake was not successful. It is strange that the dough is not kneaded so much. Did you weigh the ingredients on a scale?

Hello, I was baking a cake for the second time already for Easter. The most interesting thing is 2 Easter cakes according to the same recipe, but completely different in taste. The second one turned out to be denser, like a cake, although I added 2-3 grams of yeast (I wanted it to be puffier) ​​and put a little more fruit, the rest is the same, the flour and yeast are the same. In 10 minutes. until the end, he was still inside raw (poked with a stick) and when he squeaked he was almost ready, I had to leave it in HP for 10 minutes, I got there, but still the "pig" was burnt, I had to scrape it again, and still it is very tasty ... Thank you for the recipe.

[Zhannochka]

Hello, Zhannochka .

I am glad that despite the difficulties everything worked out. To your health!

[mamulia]

mamulia, it is a pity that the cake was not successful. It is strange that the dough is not kneaded so much. Did you weigh the ingredients on a scale?

Everything is exactly according to the recipe, on the scales, a timer for 13 hours ... so sorry.

Here's how it turns out for me to be burnt, and the first picture I already cleaned it up!

And I and my lazy person, Anya, thank you for such simple and such wonderful recipes



and cut



The yeast let me down a little, the dried ones got caught, I had to increase the proving time before baking by 20 minutes

[Zhannochka]

This is how it turns out to be burnt,

Zhannochka, yeah, something very tanned. Maybe bake it less?


NIZA, to your health!

Honestly, if I knew what it would turn out to be, it would be possible to reduce the time.the fact is that the first time the dough looked like baking, with medium holes (it’s a pity that I didn’t guess to take a picture in the cut), and the second one turned out to be much denser, a natural cake, so it was probably harder to bake, although I put more yeast (I thought it should rise stronger) ... Maybe it's all about candied fruits, which you put more?

I did not notice that candied fruits affect the dough in this way. The structure of the dough is more influenced by yeast and flour.

It depends on what kind of candied fruits. If they are store-bought, they kind of dampen the dough. And from them such stickiness is obtained. So she does not allow the dough to rise properly, if you overdo it. I have had this more than once, out of greed. I want more and more.

I called candied apricots, raisins and kiwi (like dried fruit). You are right, greed ruined it, because I want something that would be skusnenko-slaslenko, it would not fit into the despenser, so I crumpled so that it would fit more, but I did not subtract the sahorka. It turned out to be a very rich dough, and it tends to burn. The conclusion is not to be greedy and I'll try to bake it again while turning off hp early.

Thank you very much for the recipe.
Delicious and uncomfortable pastries.
That's what I did

[agolubka]

agolubka, to your health!

Beautiful, ruddy turned out!

Although with a great delay, I got a cake like this. and this is after the presentation of the presentation. Well delicious

[Zhannochka]

Zhannochka, I don’t understand why this is a lazy person so, frankly, burnt. This is the first time I see that I have fried so much. Panas, of course, blushes more specifically than other stoves, but yours is very strong ...

Yes, I myself cannot understand, I bake French bread all the time, and lately it’s burning, then normal. And then there is baking, which can burn, and I also made it very rich. Although somehow it is necessary to bake again.

The more sugar, the harder it burns. Therefore, if the color of the crust and the size of the baking are regulated, then choose everything to a minimum (the crust is light, the size is small), no matter what size you are baking.

[Qween]

Qween Hello

timer for 13 hours. That is, I put it on for the night, and in the morning I took out a paste
On Sunday, my husband's Easter, so I want to bake your pastry, but a question has arisen, put on the timer ?! It turns out that the bucket stands with simply embedded components, that is, not mixed, until a certain time and then interferes and starts the oven, right? or you need to mix and then put on the timer, I just did not bake anything other than a loaf. And I also have a small "scarlet", so I want to take 2/3 of the weight of all components, how do you think it will turn out?