Kulich "Royal Bummer" in a bread maker

Wow! what a handsome! I will bake a "lazy person" for the holiday! In advance, two days in advance. At the same time I will try the "staleness" of the cake, what it will taste like on the 2-3rd day.

I tried a piece on the second day (y) Much tastier than fresh ... Some kind of magic

I tried a piece on the second day (y) Much tastier than fresh ... Some kind of magic

I, too, had breakfast with them, tastefully!

girls, tell me
how much dry yeast does this recipe need?
I read, I read .... I can't find it
Has anyone baked with dry yeast?
thank you in advance for your response

how much dry yeast does this recipe need?

Write 2.5 hours. l. spoons

I baked mine with 2 tsp. dry yeast "Saf-moment". Everything was fine (the report can be viewed above)

[Annechka]

So I baked Lazy. Pts. fragrant, moist and good porosity.


For me, this is the best cake for HP!
Annechka... Thank you!

I completely agree! For many years I have been pampering my family with my baked cakes - they do not recognize them. This cake "went away" with a bang, even though there were rehearsal baked goods. A very wonderful recipe! Kulichik always turns out!

I baked mine with 2 tsp. dry yeast "Saf-moment". Everything was fine (the report can be viewed above)

Can you link to a photo report? did not find

My report is on page 6: there are some photos of Kulich "Royal Bummer" in a bread maker “Reply # 109 20 Apr. 2013, 12:10 "

[Annechka]

So I baked Lazy. Pts. fragrant, moist and good porosity.


For me, this is the best cake for HP!
Annechka... Thank you!

Helen, to your health!
It turned out to be a very pretty bummer. I also like to have a moist crumb in the paste.

[Annechka]

Annechka, Thank you! Itself did not expect. that such a good result will turn out. Very much blameless, accustomed to "dancing with tambourines."

By the way. came from duty today. and they left me a piece of cake (the third day went to him today). Very tasty, even more aromatic, sweeter and just as moist.

And for some reason it seems to me that it will be drier in the oven, such a moist crumb will not work

I wiped my post. I remembered that Anya has a recipe for the oven - Royal Easter cake.
I don’t think it’s dry. I can’t remember whether I baked in the oven or not. It seems that the Viennese cake was baking, and the dough there with the same dough - it turns out moist.

and I baked according to this recipe, I just didn't have time to take a picture, they didn't even eat a piece
I’m just looking at the pictures, many have him so tall, but I’m short, plump, but very tasty !!!
and the crust is dark
I baked with dry yeast (2.5 spoons), maybe it's yeast? well, the fact that they are dry, and not alive, as according to the recipe
I will definitely bake it for the holidays, I will still experiment
can change the baking mode? in Dietetic (Panasonic) 5 hours the whole cycle
there was just not enough time for proofing, and the roof was slightly cracked

I’m just looking at the pictures, many have him so tall, but I’m short,

so Panasik's bucket is wide (rectangular) - that's why it's not high, but for me, for example, LG - the bucket is almost square and high, hence the cake is high

in Dietetic (Panasonic) 5 hours the whole cycle
it feels like there just wasn't enough time for proofing, and the roof was a little cracked

so it was necessary, as the author indicated, set the program and the timer for 13 hours

so it was necessary, as the author indicated, set the program and the timer for 13 hours

put on 13 o'clock and the program chose the Basic with raisins, just like the author
proofing begins from the moment all the ingredients are mixed

put on 13 o'clock and the program chose the Basic with raisins, just like the author

sorry, so I got it wrong - I realized that the cake was baked on Dietichesky (5 hours)

I also baked this cake. True, it immediately stalled because of the timer. It turned out that in my Panasonic-254 on the program "Basic with raisins" the timer is not set. I had to do it simply on the "Basic". The cake turned out to be tall, gentle, beautifully "cracked" on the cap into 3 parts (which did not spoil it at all). Immediately I smelled of yeast (maybe 15 grams of yeast is needed?), But on the second day everything was fine. And by the end of the second day, the cake was tastier.
And who falls asleep how much vanillin?
Qween! Thanks for the great recipe.

[csv]

I don't pour vanillin, I use Butter-Vanille Dr. Oetker (liquid fragrance, small bottle)

And on what yeast did you bake, csv?

Wet (Kryvyi Rih)

And I baked already 3 times on Lviv - 17 gr. - perfect, does not smell like yeast.

I read in this thread about baking on Lviv yeast, but I had Kryvyi Rih, so next time I will bake on Lviv. Thank you.

[csv]

csv
then how will it go

Anya, help !!!! I got the stove from the repair, the first thing I did was bake a cake, otherwise the holiday is on the nose and immediately a problem. Firstly, the roof was torn apart specifically, I didn’t get it, I didn’t see it, but my husband says that he was taller, that is, for some reason he sagged during cooling. Secondly, well, it is very damp, as if it had not been baked to the end and the crumb is not the same as in the photo of the girls, and not the same when my stove burned not like a child. And even if you tear it off with your hands, it breaks as if in layers. What's wrong? I put everything according to the recipe, but it didn't work out, can I pour less liquid next time? Or was my stove being repaired completely killed and the problem is in the temperature? I can't post a photo, the camera is broken

[Zhannochka]

And for some reason it seems to me that it will be drier in the oven, such a moist crumb will not work

Exactly. Kneading in the oven and baking in the oven - I didn't like the result at all. In the oven, the cake is drier and more crumbly.

Anya, help !!!!

Zhannochka, it seems to me that the matter is in the stove. Before that, she fried a lot, and now she is holding the temperature. Maybe the sensor was adjusted this way during the repair?

Bake a simple bread and see the result.

I baked Easter cake according to this recipe. What can I say - beyond praise, delicious, delicate, aromatic and simply airy. It was cooked great. I will bake quite often and not only for Easter. Thanks to the author for the recipe.

Bake a simple bread and see the result.
[/ quote] Yes, most likely it's a matter of temperature, French is normal, but the usual white, on a medium crust, the top is completely white, although it is baked, but because of the white roof the view is not ice, then it turns out that you cannot put a light crust. Thanks for the tip anyway.

So, in HP, you can tighten the screw of the thermal sensor - it will fry harder. Go, Zhannochka, to the topic of HP Panasonic - they will prompt you there.

And today I put this cake for the night. 30 minutes passed and I watched that the crust left the middle one, so I had to turn off the HP and change the color of the crust, because I was afraid that the cake might burn.
And I didn't put in the raisins, I hope that I won't oversleep in the morning and throw the raisins in the process of kneading.

[Olima]

Olima
And I just mix the raisins well with flour and immediately put them in. In my photos you can see (where are the cuts of the cake) that the raisins are absolutely whole. I have already done this 3 times and will always do this.

[Anya]

Anya, Hi!
Seduced by Easter cake ... could not resist - I want to bake.

[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.

is it possible to bake in paper forms in a bread maker?

well, if only in a bucket or in another suitable metal form to insert a paper one, otherwise - how?

irysska, thanks for the hint, I'll try to go in and look.

Paper baking dishes for cakes are on sale - find the required size, make a hole in the middle of the bottom for a pin that protrudes in the middle of the bucket - that's all! Put in the dough, it's not runny like a biscuit. It will be baked, this form is designed for baking in the oven. And dry yeast "Saf-moment" you need to take 2 tsp - it turns out great - I've already baked

And dry yeast "Saf-moment" you need to take 2 tsp - it turns out great - I've already baked

I also put 2 tsp when baking. dry yeast. It turned out great, and the rise of the dough is excellent and there is no yeast smell.

And if you bake with dry yeast, you have to lay them on top, on dry ingredients, or immediately mix with wet ones, as is the case with fresh yeast? Share your experience, who did how, please!

I mixed dry yeast with wet ingredients and poured it into a bucket on top of dry ingredients. Made as in the recipe, only instead of pressed yeast I used dry yeast.

Girls, I got such a cake. The top broke, but I liked the taste. Photos from the phone, so not very much, and even the child pulled his hands to the phone.



The only thing is, when I woke up in the morning to add raisins, my oven had just started kneading the dough, I looked, and there was liquid-batter, it was not even kneaded, but just a spatula was spinning in it. So I added flour, but I didn't shape the bun, left it a little thin. Yeast added 17g Lvov, though they were already expired. The Easter cake rose well, almost for the whole bucket, and the cake did not smell of yeast.
So for Easter I will repeat this recipe, only how would I fit into the schedule for baking cakes with it, I will probably start the dough and dough in a separate bowl, but as the HP will be free then I will pour it and turn on the HP immediately to the Main Program.

Just about, I also had a very thin dough, and I also filled up a lot, but not to the kolobok. And I thought it was just me.

Just about, I also had a very thin dough, and I also filled up a lot, but not to the kolobok. And I thought it was just me.

Maybe depends on the size of the eggs? But I had them of medium size, we can say that even small ones.

It is better to mix dry yeast with flour, vanillin and cooled choux pastry on them. Then butter in pieces, and only then the liquid that was mixed (milk, eggs, sugar, salt). Put on the timer and everything will work out! Happy baking! Don't worry about the dough - it will knead on its own - that's the whole secret! It’s okay if you put the raisins in the ingredients right away in the evening.

[The whole point of a 13 hour timer is to ferment yeast with sugar, milk, eggs]

It is better to mix dry yeast with flour, on them vanillin and cooled choux pastry.

And here I do not agree
The whole point of a 13 hour timer is to ferment yeast with sugar, milk, eggs - due to this, the same aroma of pastry is obtained.
If you mix dry yeast with flour, then there will be milk with sugar to ferment.With this option, you get an ordinary sweet bread - and the question is, why then put on the timer
Yeast (even pressed, even dry) definitely dilute in milk with sugar and eggs

Saf-moment yeast (with which I baked) must be mixed with flour. Fermentation will be all the same - flour with yeast is soaked in liquid ingredients. I have personally baked several times already. You can see the photos on the forum.

Only the topmost layer is impregnated, and the rest of the flour will be dry. Flour is an ideal insulator, it will not let moisture through.

I just have a suspicion that with yeast mixed with liquid, the dough will come out of the bread machine in 13 hours

Nah, it won't come out, everything will be fine, checked

[Anya]

Anya, Hi!
Seduced by a cake ... could not resist - I want to bake.

Zhenya, hello!
Try it, not troublesome, it's like baking a simple bread.

is it possible to bake in paper forms in a bread maker?

In Kenwood it is definitely possible and I have experienced it many times. After kneading, you need to pause, take out the dough, put it in a paper form and put it in the place where the bucket is placed.

In Panas, I do not bake in paper form, because the thing to which the bucket is attached is some kind of plastic in appearance.

[Anya]

Zhenya, hello!
Try it, not troublesome, it's like baking a simple bread.

And I've already ... tasted ... some crumbs on the table ...

Well, what I want to say - the cake is MAGIC! The texture of the dough, fiber, "juiciness" - beyond praise. I generally keep quiet about the aroma. Very tasty and simple! Anya, Thank you!

Here it is (it was while hot):

Well, you persuaded me. I first saw the recipe this week, we will bake. I just want to pick up a saucepan for Panasik so that it is round. Well, if I don't pick it up, so what does fate mean for him to be of an unconventional form