Kulich "Royal Bummer" in a bread maker

I really need help, after all, how much should I put in flour-350 or more (excluding the brewed one)? And also, I bake on dry yeast - should they also be diluted in milk or sprinkled in flour so that they do not come into contact with the liquid? Thank you so much.

Qween, thanks for the recipe - baked cake according to your recipe.

It looks pretty, but the taste - I can write later.

[MariSergo]

MariSergo I put 350g. I have grown to the ceiling x / n. Now I've put it on

Registered to send thanks to the author of the recipe. I reread a lot of recipes for cakes in KhP, last year I baked them, but they still did not resemble the taste of real Easter cakes (I used to bake in the oven) Yesterday I decided to bake a "lazy man" .., it turned out just a gorgeous handsome! I didn’t want to try it before Easter, as the girls said that in a few days it’s tastier .. I couldn’t resist; -DHusband persuaded ... We tried it today ... Tasty! Highly! Real Easter taste! I did everything according to the recipe, except for putting flour on 30 grams. more and did not include a timer. I downloaded everything and left it for 5 hours. Thank you very much for the joy brought, so little is needed for happiness

You can recommend oil

I totally agree that this cake is an absolutely fast and unblemished lifesaver from the category of lazy people with a very decent taste. I have been baking it for 3 years already, both for myself and for gifts, especially when there is no longer time for lengthy processes.
Another of the high-speed and successful (for me, lazy) is the Celestinkin Winter Palace, but not everyone perceives it as Easter cake.

Husband persuaded ... We tried today

I baked it on Wednesday afternoon ... And I hid it ... My family does not know about it I really want to try the ripe one, if they hear about it, the dream may not come true ... Tonight I'll put more ...

I also hid: yes: But today I decided to show off .. And here's the result! I want to bake tomorrow too!

Another of the high-speed and successful (for me, lazy) is the Celestinkin Winter Palace, but not everyone perceives it as Easter cake.

And I, too, ALWAYS bake a winter palace, but in small molds and soak them, they are waiting, they will not wait for my mother's "branded" Easter cakes! And now I will And I will repeat the lazy one, I will only add flour, otherwise I have suffered from cooling down and applying it. Girls, a question about storage - if you bake in advance, how to store it so that it doesn't get damp and dry before Easter?

[Qween]

Qween,
Girls, should I write as I did for the oven?

Very, very necessary!

Girls, a question about storage - if you bake in advance, how to store it so that it doesn't get damp and dry before Easter?

It was the Lazy One that I cooled well, did not smear with anything, wrapped it in a plastic bag and left it in the room in a cool corner. I will decorate on Saturday night, what I will see on Sunday, because I do it for the first time.
I store the rest like this: after decorating, I put them on a towel or baking paper in large pans, food plastic containers are large and I close the lid and put them in a cool place in the house. I open the lid a couple of times a day and wipe off the condensation. Glazes on squirrels always damp me, but mine love wet ones, glaze on milk / water / juice remains soft as usual. I have been baking a lot of multicooker cakes for my friends for several years now. For these cakes, I buy plastic boxes, like for a cake, instead of a substrate I use disposable beautiful paper plates with a picture, they are just the right size. Cheap and cheerful. In conditis. In stores, these boxes are slightly more expensive than disposable baking dishes, so the costs are not high, but it is convenient to store and give away.
Well, somehow so Well, I wrote

[Rinami]

Rinami,
Calculation for 600g of flour. The program for Panasonic. The recipe for 400 g of flour is taken as a basis.
Wheat flour -75g
Boiling water -90ml.
Wheat flour - 550g
Butter (in pieces) - 105g
Salt, turmeric powder - pinch
vanillin
Cooled choux pastry - everything
Milk -165ml
Eggs of the 1st category - 3pcs (one about 50g)
Granulated sugar - 230g
Yeast Lux (fresh) - 28g
Raisins - 150g. (rinse, dry, roll in flour)
Further, everything is like Anya's.
I quote verbatim: "We make the custard dough. 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
Basic Raisin Mode "
The crust and size do not matter what, because we will interrupt the program in 1 hour and 10 minutes. Then we set the timer for 11 hours 10 minutes (here I have deviated from the recipe) At the same time we set the alarm clock so as not to forget that after 10 hours the HP must be turned off. Everything in my HP was loaded at 22 o'clock, set the timer at 11 hours 10 minutes, that is, it will be 9 hours 10 minutes the next day. Alarm clock at 8 am. At 8 am I turned off the HP. I switched on the Pizza program (or dumplings, or any other, where the kneading is going on right away. The dough was crumpled, well, quite a bit. I turned off the HP. I sprinkled the table with flour, put the dough on the table, it is quite sticky, but it does not spread like a pancake on the table. the main thing is not to overdo it with adding flour.Hands in some water, so that the dough sticks to less hands, and pinch off piece by piece.Laying it into a mold at 1/3 of the height.Turn on the oven for 30-35 *. Put the Easter cakes in it. to the top (it will increase three times), put a frying pan with boiling water on the bottom, turn on 160 * and convection mode. I don’t take out the Easter cakes, the heating goes with them. When the top is a little browned, I take out the pan, switch to 175 * and bake until tender. there they still grow during baking, a dome appears. I spread the tender cakes on the pillow sideways, cover them with a towel and turn them over to another barrels a couple of times.
Girls making batter, pay attention to their weight. It is also liquid
Qween
Anechka, is it okay that I was a little housekeeper here? I liked your recipe so much for its simplicity and deliciousness !!!!!

[Andreevna]

Andreevna, and what kind of flour do you have?

Natasha, I baked at Sokolnicheskaya, the highest grade.

Fsyoyoyo. I seem to have found the reason, and I think neither of me. Business is in Makfa's torment. Today I made 2 Easter cakes according to different recipes. And both turned out to be like bricks. WELL THIS IS TOO TOO. If you can, RUSSIANS, who didn’t get the cake, and you didn’t use Makfa flour ??

[Natalishka]

Natalishka, since Makfa flour is made from durum wheat, the liquid in the recipe must be increased by 20%, otherwise you will get a very dense dough, a brick

Natasha, I don't like MacFoo, she is not predictable, sometimes you have to drink so much liquid in her, it's just terrible. I baked a trial in HP on Ryazanochka, the cake was also a success.

And I love MacFoo, but I don't like the price for it

[Irisha]

Irisha, so I've only been using this flour for about 10 years. Everything worked out well. And yesterday I made dumplings in h. the stove is also not even. But there, at the very least, she coped with it. I even thought that I was distracted and added something wrong. I didn't think about flour. After all, I have been using only it for so many years. I liked it very much.

Well then, you see, the flour maker Makfa is messing around

I put the cake to wander overnight, and it seems to me that I overdid it with dry yeast, put in about 15 grams, I didn't finish reading from you, the girls write 2-2.5 spoons, and somewhere all 4 came out measuring for the bread maker (( (
Last year I baked this cake, it was awesome, I didn't record how much yeast I put.
Can increase the portion by 1/4, for example?

Calculation for 600g of flour. The program for Panasonic.

Tell me, I also want a lot of such a dough, and in the oven, but Nenya's HP is 1 kg, if I pour it at the rate of 600 g of flour, it will fit me or not ...

[Twirl]

Twirl,
Vita, do you have a maximum load of 400 g of flour? If so, it will fit in, but it will fit, but the dough will have nowhere to climb, it can run away from the bucket.

[Alexandra]

Alexandra, thanks for the answer, no miracle will happen
I went to put on 400 grams, the cake is very tasty. There are many who wish, but there is only one HP

In short, the dough is never liquid, I put it at 23h. In the morning, the kneading began, and I dropped in. While everything is in the process.

I increased the portion by 1/4 and put it on, the dough is medium, there is no strong kolobok, but it is not liquid either.
the dough is so sweet, sweet

I haven't been using McFoy lately either, so they started mowing something. I buy flour "Makarna" in Attack, it seems so far nothing, and it costs about 35 rubles. for 2kg. Maybe someone will come in handy with my infa, this year from it and baked "Royal".

Uuraa! : yahoo: It turned out!

True, it only stood for 3 hours .., but I'm so glad that finally, it turned out! : girl_romashka: Even with the notch, the barrel slightly wrinkled (a sign of fluffiness of a lazy person): pard: We are very glad that the lazy guy will again be on our table! : girl_blum: Delicious!

but what kind of flour we have !!!!!!!!! : - \ Attempt # 2-added 60 g !!!!!!!!!! flour, put it on a pillow, turned it over - although the result is better than the first time, it still crumpled from the sides .. It was necessary to add all 100 g of flour .. There is a slender, convex roof, self-fit, high

And I didn't have time to take a picture. : girl_pardon: Now I ran to my sister and took it to the holy. The second came out exactly the same, I added 85 grams of flour, I already wanted to roll over from one side. Has anyone had this?

[Qween]

Qween,
your recipe is simply amazing! Thank you very much!
I have an old HP - Klatronic, 10 years old ..... there is no dispenser and it is necessary to add additives at the signal of the most ... so I prepared everything - combined the tea leaves with flour and baked goods in a bucket and put them on the usual bread baking program .. waited for the first batch to occur ......... fell asleep on a signal with raisins and candied fruits and after waiting a little when everything was connected - turned off the HP at all!
Then I set up the "butter bread" program again (I have 3 hours 50 minutes) and added time until 13 hours - a delayed start ...
In the morning we could not breathe in the aromas ... coming from the HP - the cake rose almost to the top - I put 2 tsp of dry yeast - and bl so soft - that I just could not believe my eyes ........ .. I've never gotten such a cake using other recipes!
I wrapped it in a towel and put it in a large saucepan under the hook ....... sometimes I open the lid. let it breathe and close again ........ a wonderful aroma of raisins and muffins comes from the pan (I put candied fruits .. chopped almonds and raisins)
unsubscribe when we try tomorrow .....
but I already know that I will bake cakes in this way again and again ... and I will tell my family-friends

THANKS again FOR THE RECIPE !!!

My cake turned out to be very soft but it stands normally on its feet ....... the flour does not fall off was the Mill No. 3 Extra ... and the yeast Saf-moment red

my handsome man got out under the lid, so soft, lying wrapped in a terry towel, yum

And the first one is so soft, all washed out, as if they sat on it. Has anyone had this?

Half had it.
That's why I didn't dare to repeat this recipe anymore. baked on Thursday, when it cooled down, the pasque immediately began to crumple and sag before our eyes - one and a half times.
At that time I did not know about the tricks with a towel, therefore, she stood there and cooled down. Sagged, although the dough is completely baked and not damp inside.

Bottom line: the cake is tasty, plump, but because of the uncontrolled kneading process (if at night) and the incomprehensible result in shape during the cooling process (it crumples, falls apart, shrinks) I dare not repeat it.
I put the batch on Myasoedovsky. I'm waiting.

What is this towel trick? I only know about dancing with a tambourine. He's on my side and washed out. When I saw him sinking to his feet, I ran to the pillows, but it still didn't help. Come on, go to the edge for crackers.

and I have a second attempt (the first time I trained a couple of weeks ago, it didn't work out, I wrote questions here, I got answers, I took everything into account and today nothing came out again, I put it on a medium crust, the sides were already fried, that is, it makes no sense to turn it on it was, but inside it was not finished, just a solid dough, absolutely raw, to the correct "Not my recipe"
I weigh everything on the scales, I could not be mistaken in the proportion.

What is this towel trick?

Girls wrap it in a towel and put it on a pillow (just like a baby)
Then he kind of lies on the soft, and is not crushed.
But this is not from my experience (I read the advice afterwards), but from the words of the girls.

useless ... I did everything and wrapped it up and put it on the pillow - I still crumpled

I made a "lazy person" yesterday, today, a day later I cut it ... Girls, it’s not tasty for me ((((((. Little baking - sugar, butter, eggs ... So it turned out good, neat, ruddy, but not sweet If I do more, I'll add more sugar and butter. ”I read here that the more time passes from baking, the tastier it becomes, is that so?

[Anastasia]

AnastasiaFor 400g of flour, 150g of sugar is not enough?

[Natalishka]

Natalishka, I did not expect either. Well, not sweet, just a little bit. Although I generally put 75 grams of sugar in a curd bun and it turns out normally, sweet in moderation. I expected that 150 gr. will be much sweeter. What about you?

And mine is very sweet. But he got up badly. I think the flour is to blame. Here the girls and on the pillow put him this and that. And mine: girl_cray1: lies like bread and "does not crumple"

[Natalishka]

Natalishka, and I, uh, how I got up. I’m thinking, but could not yeast "gobble up" sugar, then? For so many hours of work? My barrel crumpled slightly on the pillow, but did not sag.

[Sevik]

Sevik,
Anya, I remembered something here, it was a long time ago, we could not understand why I get a biscuit in a cartoon, but Raisin, and she doesn’t work with a test for YOU. So, it was the eggs. You have very large eggs in Ukraine, and this is extra liquid. Here in my gut I feel that this is where you are failing. The crust only needs to be light, unambiguously. And eggs for 400g of flour should be 100g by weight, well, or milk should be reduced by a greater weight of eggs. Anya, now try to put another Easter cake, but without a timer. Of course, the taste will suffer a little from this, but then you will adjust the flour in the dough and understand what is the matter for the future. If you do not have temperature equalization in the HP before kneading, then let it stand for an hour, and then turn the HP on to the main mode with raisins. Here's a word, I would do just that now, I wonder the same.
And yet, if you do not have a tamer in HP (you seem to have written about this), then you need to turn it on not after 13 hours, but from 13 hours minus the program time, that is, if the program is 3 hours, then turn it on after 10 hours. After 13 hours, you already get a ready-made Easter cake. Something like that.

And it's sweet to me. And I always bake on the timer.
No, well, yeast of course eats sugar - but not all, their salt limits gluttony
I used to bake it on pressed yeast before, I baked it on dry Saf-moment 3 times - I didn't notice the difference in sweetness.
Here is a cake that I already baked for the holiday (but I haven't decorated it yet, I didn't have time)

flour - 400 gr

[irysska]

irysska,

Here is a cake that has already baked for the holiday

Irish, handsome !!!!!!!

[Andreevna]

Andreevna,

Now I tried a tiny piece again, no-ah, it’s not sweet for me, the sugar has gone somewhere. It was baked on a "medium" crust, and it did not burn, which means there is little baking. The top under the grill is browned.

Here is such a handsome man, and he smells and that's it ... As in a joke - "not happy." I did something wrong.

I did something wrong.

Well, why not, it's just that everyone has different tastes, that's all

and the cake turned out

I'm moderately sweet. But I added another 20 grams, because.I also know that I like sweeter cakes, and not just a bun with raisins.

Now I ran through all the recipes, compared the number of eggs, sugar, butter. Something so modest everywhere, 40-70 gr. oil, 100-150 gr. Sahara. For many years I baked according to the recipe from the magazine "Peasant", there hoo, for 500 gr. flour 5 eggs, 150 gr. butter, though a little sugar. I wanted to try something new, but you probably get used to a certain taste and then everything seems not right. I also don't want a "raisin roll", my cottage cheese roll is also quite a cake, and even a layered pulp. All the cakes will be eaten, but they are baked once a year, I don't have time to fill my hand.