Kulich "Royal Bummer" in a bread maker

[Girls tell me when to smear fondant on cake? It won't freeze when it's cold, will it?]

The promised cut




Girls tell me when to smear fondant on cake? It won't freeze when it's cold, will it?

when to smear fondant on cake? It won't freeze when it's cold, will it?

Glaze (as it is called) can be applied to an already cooled cake

[Albina]

Albina, thanks, will she freeze?

[Olesya]

Girls, tell me which thread is 100% -proven, not a laborious process of making icing (fudge) for Easter cake, but that would not crumble and crumble ..

Olesya, cake-SUPER !!!!

Good day to all! Prompt again about dry yeast. I have hp Panasonic. in it, the yeast is laid down, under the flour. And in this recipe? If you put them on top of the milk, will they start working ahead of time?

[Svetlana]

Svetlana, do as in the recipe. I have a Panasonic. Flour on the bottom, yeast on top.

Thanks for the quick answer, I will be training for Easter

Albina, thanks, will she freeze?

There they add lemon juice. For example, I always made the icing with sugar and it solidified well for me. I tried it with powdered sugar, but I didn't like it. Here it is (on the powder) just did not freeze and sticky. Try this and that.

Girls, tell me which thread is 100% -proven, not a laborious process of making icing (fudge) for Easter cake, but that would not crumble and crumble ..

somewhere we have on the forum. It is necessary to look at the bookmarks.

Girls, tell me which thread is 100% -proven, not a laborious process of making icing (fudge) for Easter cake, but that would not crumble and crumble ..

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44566.0 offer for cake

And in this recipe? If you put them on top of the milk, will they start working ahead of time?

so in this recipe the trick is that eggs + milk + sugar + yeast ferment and this makes the finished cake have a special aroma

I was afraid that dry yeast would quickly ferment before the kneading process began

[light1971]

light1971, do not be afraid - I baked on dry Saf-Moment, 3 tsp. (no slide, under the knife, measuring spoon from HP) - everything is ok
on the previous page there is a photo of my cake
Good luck

I took dry Lviv 2 tsp. (measured from HP) KULICH GORGEOUS, TASTY. THANKS for the recipe !!!

[L @ ​​R @]

L @ ​​R @
thank you for writing about Lvov yeast

[light1971]

light1971, do not be afraid - I baked on dry Saf-Moment, 3 tsp. (no slide, under the knife, measuring spoon from HP) - everything is ok
on the previous page there is a photo of my cake
Good luck

Thank you so much! The test was passed successfully, everything worked out, the top is light, the sides are moderately baked. TASTE EXCELLENT !!!

Finally, I found a recipe for KULICH, and not just a big bun. And I have already tried several recipes from this site - and everything is not right. I was bribed by the amount of sugar (I like sweet pastries), otherwise in some recipes they write 90g of sugar in total that it is sweet. I didn't post a photo of my "Lazy Man", there are plenty of them here, but it turned out exactly like everyone else: moderately tanned sides, the top is lighter, high, but didn't come out of the bucket (I have a max weight of 1kg ). Weighed her handsome - 960g. I set it on the timer in the morning to bake by night, and cooled down overnight. I was worried that it would smell like yeast (I baked it on fresh ones), so they wandered very zealously. But the result was beyond praise !!! The crumb is dense, slightly sticky, heavy, sweet and incredibly tasty !!! Even my husband, who is completely indifferent to baking, said that it was very tasty and was glad that now he would eat a real cake for Easter, otherwise he was desperate, every year eating my light, fluffy "bakery" cakes. Many thanks to the author of the recipe !!! For Easter, I still want to try baking in the oven in tins, although I read here that the result is not the same. But a loaf instead of a round cake is somehow unconventional. I don’t remember where I read that they baked cake in KhP, taking out a bucket and putting the dough into a saucepan.I wonder if an aluminum pan is good for this? Nobody tried it?

[IraAya]

IraAya, namesake, here I also love this Kulichik very much, and it is just cooking, and very tasty.
I think that an aluminum pan for baking will do, but you probably need to lubricate it with something, otherwise it will stick.
As for me - it's easier to bake in disposable paper forms.

Girls, I'm sorry I didn't answer! I am not receiving notification.

I'm glad that you like my recipe so much. To your health!

For Easter, I still want to try baking in the oven in tins, although I read here that the result is not the same.

I made 2 attempts to bake in the oven and do not plan to repeat it. It seems like it turns out according to different recipes.

I want to report on my experiments. The recipe was changed in accordance with the wishes of the relatives. Sugar - 160g, oil - 140g, live yeast Kryvyi Rih is very active, so time for their activation is not required at all. I make a bookmark in the order of the recipe, but stir the custard dough a little in a mixture of eggs, milk, sugar and yeast. I turn on HP for the "Basic" program for 3 hours. Everything turns out quickly, beautifully, tasty as we like. You need to take it out carefully, gently and quickly - until the paste cools down, it is very tender and vulnerable. I put it vertically on a wire rack on a towel, it will cool down and yum-yum. I would be glad if someone likes it.

[Free Ukrainian]

Free Ukrainian, so you don't put on a delay? Does it taste the same?

I do not put everything turns out fine.

Thank you, we must try it anyway

[Free Ukrainian]

Free Ukrainian, thanks for sharing your experience

But it seems to me that just such a stunning aroma that a cake with a delay will not have in a cake for 3 hours. It will be tasty, soft and airy, but not so aromatic. I think so, although for the sake of curiosity I will try your method.

Live Kryvyi Rih yeast is very important. Try it for health

[Free Ukrainian]

Free Ukrainian, thanks for sharing your experience

But it seems to me that just such a stunning aroma that a cake with a delay will not have in a cake for 3 hours. It will be tasty, soft and airy, but not so aromatic. I think so, although for the sake of curiosity I will try your method.

Irisha, I totally agree with you! Such an amazing aroma is obtained only after aging this `` talker '' with yeast. The other day I was making ordinary round buns from Viennese dough according to the recipe of Anechka-Queen (who does not know, the principle of preparation is the same) and the aroma of the buns was extraordinary, not the same as that of an ordinary baking. My daughter said: `` Mom, they smell like greaves! '' And the dough, after all, really looks like cake and for 2-3 days the aroma becomes brighter and the pastries are tastier.
For several years now I have been baking cakes according to the recipe of Dachnitsa-Tatiana and also according to the principle of Viennese dough, but with sourdough.
This method is preferable for Easter cakes, in my opinion.

That's why we are here and gathered to share experience, experiment and choose who likes what better. Therefore, I wish you all successful experiments and an easy choice.

[Free Ukrainian girl]

Free Ukrainian girl, and no one argues, but changing the technology, we get a slightly different recipe and result. Not bad, but different. It turns out, I'm sure, great, because the recipe is verified, so the pastry turned out to be tasty and light.
And we are not looking for easy ways here.

I wonder if an aluminum pan is good for this? Nobody tried it?

Irin, as a rule, I bake several cakes. I did it in molds and in aluminum pans and in paper pans that year. I didn't really like the paper ones: girl_pardon: And they work well in pans. I put the paper on the bottom to make it easier to shake out.

I want to report on my experiments. The recipe was changed in accordance with the wishes of the relatives. Sugar - 160g, oil - 140g,

And why is there 2 times more oil? What did you want to get at the exit? Tighter crumb?

They just love my homemade sweet heavy pastries, the crumb in which, of course, is denser. And you can buy a sweet roll in the store. (by no means mean the chic recipe of the Royal Summer by the esteemed Qween)

[Elena]

Elena, you can't buy such a "roll" in a store

Tell me, please, and if you bake a lazy person in the oven in paper forms, what temperature and time do you need? Or if the oven is in a multicooker?

Live Kryvyi Rih yeast is very important.

They are not at all. And the worse Fermipan yeast is

Qween, I want to try your handsome bake, do not tell me if 70 gr. replace butter with homemade sour cream, won't spoil it, or not worth it?

They are not at all. And the worse Fermipan yeast is

I guarantee the result with Kryvyi Rih yeast, and of course you can experiment with others, but only very little time left until Easter ... I had an unsuccessful experiment with Kharkov yeast

[Free Ukrainian]

Free Ukrainian, so you bake not according to the recipe The delayed start in this recipe is a kind of dough

I bake the same on Krivoy Rog yeast - the result is super!

Live Kryvyi Rih yeast is very important

Previously, I baked only fresh and it was in Krivoy Rog. Great yeast! I always recommend them.

Free Ukrainian, so you don't put on a delay? Does it taste the same?

The question is not for me, but I will answer as the author of the recipe. For me personally, the difference in taste is very big for a lazy person on a timer and without a timer. On the timer, a much more fragrant dough is obtained. But, as they say, all markers are different in taste and color.

Qween, I want to try your handsome bake, do not tell me if 70 gr. replace butter with homemade sour cream, won't spoil it, or not worth it?

Sour cream is very good for butter dough, but in this recipe, it seems to me that you shouldn't replace butter with it.

if you bake a lazy person in the oven in paper tins

I will repeat, but, I baked 2 times from this dough in the oven. I was not impressed at all with the result. Perhaps a matter of taste.

And this year I decided to try to bake a cake. I chose two not confusing. but according to reviews of a delicious recipe. and go. One cake was for the oven. and the second is yours. I liked both. but yours became tastier over time. damp or something. but from the oven it looks more like a bun. The only thing I screwed up with the timer and it was baked without proofing at 13 o'clock. but tasty. Here the question has appeared. I really want to add bran for greater usefulness. do you think you can

[Svetlana051]

I really want to add bran for greater usefulness. do you think you can

Svetlana051, the bran makes the dough heavier, but in kulich it is already heavy. Much like bread, if you add, the result may disappoint you. And if you add little (20 grams), then what's the point?

Hello! Tell me, please, I have HP ORION OBM-24W, I don't have the "Basic with raisins" mode. There is "Classic", there is "Bread", which one is better to use?
Size "M" is 750g?

I also don't have "Basic with raisins", so I just bake on "Basic". "Classic", I think, corresponds to "Basic".

And my HP does not have "Basic with raisins", I just bake on "Basic" - the duration of the program is 3 hours 30 minutes.

I also bake on Basic, I have 3 hours

Girls, please answer someone, if at the end of the cycle you take out the dough from the bucket and put it in an aluminum pan, and bake the whole thing in a bread maker, after taking out your own bucket, what will happen? Confusing?

Girls, please answer someone, if at the end of the cycle you take out the dough from the bucket and put it in an aluminum pan, and bake the whole thing in a bread maker, after taking out your own bucket, what will happen? Confusing?

Have you tried to bake bread like that? Did it work out?
I just don't think it's worth experimenting on the coulis ...

Yes, probably..

and bake the whole thing in a bread maker, after taking out your own bucket, what will happen? Confusing?

it will work, but it is better to take a form with a non-stick coating of a suitable size - there are many of these now sold (so that the diameter of the form is no more than the diameter of the HP bucket)

[Qween]

Qween, Can you replace yeast with sourdough, and how to count it? If possible?

Girls, please answer someone, if at the end of the cycle you take out the dough from the bucket and put it in an aluminum pan, and bake the whole thing in a bread maker, after taking out your own bucket, what will happen? Confusing?

In Kenwood, the oven is excellent even in paper and silicone forms - it has been doing this almost since the advent of the bread maker. I didn’t try it in Panas, because the mount there is not metal.

Qween, Can you replace yeast with sourdough, and how to count it? If possible?

The starter dough needs attention. And then he put everything in the evening, and took it out in the morning. I don't think this is the right decision.
I came up with this recipe somehow in the late afternoon, put everything in a bucket, and in the morning I took out a paska. I have no idea what kind of dough is there, how it rises, etc. Therefore, if there are any questions, I can't even tell you to compare with yeast dough.