Kulich "Royal Bummer" in a bread maker

Thanks again for the recipe! Festive option.

So I have a bummer in a bread maker. Appearance for 5+. The dough stood for 4 hours, but everything seems to be normal. I bake it specially for Monday to work (to survive). I also baked it in advance last year (on the advice of Anya Qween). This year I also baked from Viennese dough and Royal, but those in the oven are in traditional round shapes. I really liked all the recipes, but I bake them 3 days before the holiday, I like it more. ANECHKA save a big one again: rose: bo!

I have a sweet, bit off a piece of the top))) under the glaze it will not be visible, you have to remove the sample, and last year, too, sweet was sweet.
Maybe those who are not very sweet have such sugar that is not sweet, we often take it, put it in tea, but it is not sweet.

[Andreevna]

Andreevna
probably the dough stood still, because it turned on after 13 hours, and there was too much liquid - the dough after kneading and lifting was liquid, there was no lump. I'll try to bake in a couple of days, I also baked cakes in the oven, so we'll eat it and there will be a third attempt, now I'll weigh the eggs

Please tell me how much cake can be stored and how best to store it. Mneb until May 13

[Pointage]

Pointageapparently, really unsweetened sugar. Now I tried it again, maybe it was infused, I think - to taste - ordinary bread! Well, this cannot be at 150 gr. Sahara! As if I put 2 tablespoons. In the morning I sent the porridge with the same sugar, put it as usual - it was not sweet, I added it again - it was not sweet, but what is it! So the cake turned out without any sweetness at all. Not even a bun.

Many thanks to YOU ​​for the wonderful recipe !!!!!!!!!!!!!! It worked the first time! Happy Holidays !!!

And with such a question: everything is delicious, sweet, but for some reason it is very crumbling. They tried it in the morning, everyone liked it, but I barely cut it. What is the reason?

but I barely cut it. What is the reason?

well, maybe this flour, or maybe yeast

At one time I made bread with fresh yeast - I can't cut it, it crumbles terribly
changed flour - the same result
then back to dry yeast SafMoment - the bread is no longer crumbling

so there are many reasons
namely this cake, I would not say that it crumbles

We have not tried it yet, but outwardly I really like

The cake is incredibly tasty. Thank you so much. Baked in a bread machine and in a pressure cooker in tins. I liked it more from the pressure cooker, and my sister from the bread machine. In the bread maker it turned out drier and with a crust. And in the pressure cooker, that's the thing for me. Lush and slightly, not exactly wet, but not so dry. Thanks again.

My Easter cakes:
🔗
Square is the "Royal Bummer", haven't tried it yet

I congratulate everyone on the Bright Resurrection!
But I want to complain: something didn’t work out my cake at all. In my Kenwood stove, the laying of food begins with liquid, but after reading all the tips carefully, I decided to stick to the recipe. The result is deplorable flour did not mix, and remained at the bottom in dense lumps, the cake turned out to be low and did not bake inside. I baked it, it tasted like that, only there was such a aftertaste of fermented dough There was a feeling that the taste of this cake should have been very good (and there were also candied fruit raisins) but, apparently, you shouldn't change the order suggested by the oven manufacturer
But then Royal came to the rescue! All the guests ate only it! Thanks Qween!

Delicious Easter cake, thank you very much for the recipe. In my stove, too, a bookmark with liquid, but after reading the topic, I decided not to risk it, made a bookmark exactly according to the recipe.There were still fears that it would not mix well, so I moved it slightly with a spatula on the bucket after laying the products, mixed it a little. It turned out great.

For me, too, the bookmark starts with liquid, so I put the products in an ordinary saucepan in the sequence indicated in the recipe, they stood for several hours, then I transferred everything to the bread maker and put it on the program. Probably, it is not very convenient if the oven is delayed and at night. I never use the timer and bake in the afternoon or evening, so it was convenient for me.

And I tricked my stove: I poured a little liquid down, then laid it down according to the recipe: victory: The truth stood only 3 hours +3.5 hours according to the regime = wonderful lazy person!

[Qween]

Qween,
Anyut, I report on my cake - that is, because it did not go to the village. I made it from a different flour than for my mother. Sahara added 40g, my mother's crumbs seemed not very sweet In the morning I looked into the HP - there is no kolobok at all., Somehow liquid at all. So she left everything. Then when it was baked, they shook it out of the HP - there was no flour in the corners and it was denser than in the 1st case. Has cooled, cut off impurities. I tried it and realized that this particular cake reminds me of my grandmother !!! My family also confirmed that you have the most delicious cake !!!
So I sit and think what played such a "liquid" role - the quality of the flour or the extra 40 g of sugar?

I would like to note that I put the raisins directly into the flour. The day before, I insisted it in moonshine, without drying it with 1-1.5 tbsp. l. alcohol went into the dough. Raisins and nuts (also not crushed) remained practically intact in other cakes. This cake has not yet been eaten. I'll write about the taste later.

At my first attempt (this year) this cake did not work out - some kind of cake with a height of only 1.5-2 cm came out ... On Friday evening I decided to try to bake it again ... To be honest, already and did not think that he would rise again ..
Here's what happened in the end:


We haven't tasted it yet ... we will only cut it tomorrow ... then I will report on the taste "qualities" too ..

Anyut, maybe something was wrong with the yeast the first time? I baked it for two days in different devices, both times it rose perfectly, but it tasted different.

maybe something was wrong with the yeast the first time?

My friend, my! Christ is Risen!!!
Maybe it happened with yeast! The second time I took another pack ... but haven't tried it yet ...
and the first one, which did not work out, thought my husband would eat it (since I was fasting, I did not even try) .. he cut off a piece and said that everything was raw .. I threw it away right away .. Although I baked in dex for about 80 minutes .. 100% should have been baked, since the HP bakes for 60 minutes and the HP power is 300 W less ...
Well, okay ... the main thing is that this one turns out ...

By the way, the second time when I baked, I made the custard dough from only 30 grams of flour and 60 grams of water - this way the dough is easier to "knead" from the very beginning .. and it is easier to "interfere" with the dough in the kulich itself when kneading in HP ...

I did everything according to the recipe with one digression, instead of sugar I put stevia. But now I bake almost everything like that, because I share the pastries with my parents, and they are not allowed sugar. And so it is enough that premium flour, butter, etc. (high giclemic index). So, my Mystery did a great job with the batch. Both times I kneaded and melted in it. There is a photo, but it turned out to be terribly small and I can't enlarge it, I baked it in a pressure cooker.

I did everything according to the recipe with one digression, instead of sugar I put stevia. But now I bake almost everything like that, because I share the pastries with my parents, and they are not allowed sugar. And so it is enough that premium flour, butter, etc. (high giclemic index). So, my Mystery did a great job with the batch. Both times I kneaded and melted in it. There is a photo, but it turned out to be terribly small and I can't enlarge it, I baked it in a pressure cooker.

Please tell me how you determine in what proportions you need to add stevia

Thank you very much for the recipe !!! My first experience in making Easter cake, in principle, turned out to be so positive only thanks to your recipe !!! My family is delighted !!! Thank you again for such an easy way to prepare such a gorgeous product !!

[Qween]

Qween, Thank you. Delicious! We tasted several at once. The lazy man (matured for 4 days) was eaten by the first pair with the Royal. So great: easy preparation + patience + ingenious recipe = great result My said - FURNACE. One very small minus is the unconventional form))). But the content outweighs!


Anya, Thank you

Today I cut "Lazy". I really liked this. Of all the cakes, this one came out the sweetest of all. I will bake it EXACTLY (maybe not only for Easter)

My Easter cakes:

Square is the "Royal Bummer", haven't tried it yet

Easter cakes are gorgeous

[Larissa]

Larissa, Thank you

Tell me please, I have dry yeast, how many grams should I put ???

I put 2.5 tsp.

[Tania 07]

Tania 07,
6 g - 2 tsp (slightly less, because 5.7 comes out)
Conversion - 1 part dry - 3 parts fresh

THANK YOU!!!

I am writing my THANKS for such a wonderful recipe !!!
The cake turned out to be wonderful, moderately sweet for my taste, everything in moderation.
We sat down with my husband to taste, barely managed to hide the soul mate, otherwise everything would have swept away)))) VKUSNOTISCHSCHCHAAA !!!!!
It's especially nice that I put it in the evening, and in the morning such a miracle!
My husband and I made a conclusion. This is the most delicious pasta, this year I tried a lot - my acquaintances were treated, and at work everyone brings their masterpieces.

I will definitely bake this recipe and I advise everyone to try it,
well, and there the taste and color ...
Mom asked to bake cakes in the oven on Sunday, I persuaded her to use this recipe and the bread maker has been baking for two days without a break.
I am already experimenting: I added dried apricots, orange zest, turmeric, almond liqueur, and tried dry yeast.

We tried our cake, delicious !!! even tastier than my mother's thanks !!!!

Thanks for the recipe The second time the cake turned out to be great. In the context of the photo, there is no photo, because I forgot, but I can say that the crumb is very airy, with a characteristic "drunken" aroma, but slightly brownish - I only had cane sugar
🔗 🔗 🔗 🔗 🔗

[Delekhtor]

Delekhtorwhich one PERFECTLY Smooth Kulich Sight for sore eyes

Thanks for the recipe! The cake came out the first time. I stood for only 2 hours, I wanted to quickly. And I also screwed up (in general, this is only my second test, I did not fully understand the stove), kneaded it at first, and then left it. As a result, it turned out to be tall, with a hat, and did not sink anywhere.

I’m looking, everyone turns out to be so even. And even without adding flour. It turned out to be so soft that while they took it out, the lid cracked. At first they put it on the grate, but it seemed to me that he would fall. Then I laid him on the barrel. Well, the barrel naturally creased and warped. Maybe it's better to get it out of the HP and leave it in the bucket for a while? But then it can become limp.
I cut it cold, but I could not cut it normally, the kind crumbles with a knife, very soft. And this despite the fact that during kneading, the husband added three tablespoons of flour. It’s good that he gets up early (I’m sleeping), otherwise it’s not known at all what would have happened.
It tastes good, but it seems to me that those who advised to postpone eating for three days are right. Well, maybe not three, but he probably needs to mature.
And yet, yes, next time (and he will definitely be) I will put more flour at once.

[Congratulations to all Orthodox Christians on Palm Sunday !!!Congratulations to all Christian Catholics Happy Easter !!!]

Good afternoon!
Congratulations to all Orthodox Christians on Palm Sunday !!!
Congratulations to all Christian Catholics Happy Easter !!!

I ask for help, because I cannot figure out what to do next.

Yesterday I rehearsed this cake.
Added: flour - 350 gr., Milk - 110 ml, eggs - 2 pcs. D-2 with a total weight of 93 g (without shell), drain oil. - 70 g, choux pastry: flour 50 g + water 70 ml., Raisins - 100 g. Pressed yeast - 15 g.
I mixed the ingredients and put them in a bucket in strict order with the recipe.
I left it for 9 hours.
She baked in Scarlett-400 on the Sweet setting for 2.51 minutes, where baking takes 54 minutes.

Already after the first kneading, my dough gathered into a bun, very soft, but keeping its shape even after stopping kneading.
During the second batch, I added raisins (well dried), the bun did not become thinner, and remained soft, but well-formed.
As a disciplined baker, I, seeing that the dough did not at all look like "thick pancake", added more water. While kneading, the gingerbread man was going to (with a large and thick skirt at the bottom), but after stopping the scapula, it spread all over the bottom of the bucket, leaving not even a hint of itself.
After the third proofing, the dough grew to 3/4 of a bucket.

But then it began!
After the start of baking, the dough sharply rested against the window, but TTT did not jump out of the bucket. Seeing that the dough was still bubbling and smeared all over the window, I opened the lid and added a little bit of it. On the sides, the cake had already "grabbed" a little into the crust, but at 3/4 of the diameter of the upper crust it was still in a semi-liquid state.
After the warm-up, the middle continued to grow again and after a few minutes it again completely rested on the entire area of ​​the window.

In 15 min. until the end of baking, the middle was still in a dough state: it became a little thicker, but it was not even close to baking. And even made attempts to jump out of the bucket !! I had to open the lid and scoop out the batter from the middle, thereby forming a funnel to a depth of about 7 cm.
I put it on for 15 minutes. to top it off.

The cake turned out to be dark brown on the sides. The very middle (that is, the funnel formed after raking out the dough) to half the depth of the cake remained in the form of "brewed" or "baked" dough.
The cake itself turned out to be heavy, under its weight it crumpled a little from below, so I put it on its side to cool.
I cut it this morning. The crumb, with the exception of the funnel and 1 cm deep from it, in my opinion, is completely baked, but it has a heavy, juicy (damp?) Consistency. The taste is sweet, with a pleasant "drunken-rum" aroma and aftertaste.
I like this crumb very, very much and I would like it to remain the same next time.
But how to achieve a beautiful and regular Easter cake with a good dome and today's crumb quality?
What would you advise to do for this?

Option 1. Reduce the amount of liquid, leaving the dough to collect in a bun? But won't the crumb change from this?
Option 2. Leave the amount of liquid the same, shaping the dough to a "very thick pancake" state, but reduce the amount of yeast? If so, how much would you advise so that the yeast still managed to raise the dough?
Option 3. Recalculate the entire dough downward, keeping the same proportions and achieving a "thick pancake dough"?

I am very grateful in advance to everyone who responds!
PS Unfortunately, I didn’t take a picture of the resulting cake, since there was no telephone at hand in the kitchen, and I didn’t want to wake my family.

Good day everyone! Tell me how to store Easter cake for several days? In what? I want to try baking during the day in order to see and control the whole process. I'm afraid to put it at night. Kenwood stove, bookmark with liquid. Suddenly, or will come out or something else ....: girl_red: Scary first time. I'll try to pour in some liquid, then flour, then the rest of the liquid. Who baked in Kenwood? How did you do it? The yeast will be dry. : umnik2: It turns out that we will eat only after 4 days. Will it last normally?

[SinichkaV]

SinichkaV, I baked in kenwood. Kneaded well. You can store, for example, in a large enamel pot with a rod lid.

My Easter cakes:

Square is the "Royal Bummer", haven't tried it yet

Last year I also baked it with dry yeast. They also cut it for 4-5 days. I put it on the balcony without covering with anything

Thank you very much! Tomorrow I will cook Doesn't it dry on the balcony if you don't cover it with anything?

[Valentine]

Valentine, I have a kind of glazed balcony. But in the spring I keep the window open more often.Of course, as with bread and other pastries, with the waiting time in the queue for eating, the pastries become not so fresh, a little weathered. But we eat almost everything.

Well, then I will also hang the barn lock in the saucepan and on the balcony.Husband observes the preparations with interest and asks - but the sample should be taken right away, suddenly tasteless, and you are going to wait 4 days ...

but the sample should be removed immediately, suddenly it is tasteless, and you are going to wait for 4 days ...

Tell them that they are not yet ripe and really are not yet tasty

I feel I will have to take with me to work ..... Albina, how much dry yeast did you use? It seems to me that 2 teaspoons for such an amount of flour will be a bit too much ..... I read the whole Temko and now it's scary, suddenly it will climb out of the bucket .....: pardon: I have a little bucket that is slightly smaller in size, after the breakdown of my family, only this was bought ... I don’t put a kilogram bun, it will be an inche mushroom.

[variety]

variety,
1. If your oven is not designed for 600 g of flour, then everything should be counted for a smaller amount of flour. The cake rises very well.
2. There was no need to add liquid, this is your mistake. This cake has been baked for 2 years in a row. Anya's recipe was verified to accuracy, some even added flour. Eggs of the 1st category. Good luck!

* the dough does not at all look like "thick pancake" *

I missed something about the pancakes, did not finish reading ... Therefore, during the kneading, I had almost a bun, with a skirt, although after kneading it blurred into a low hill.

When kneading, I had to help with a spatula, otherwise the flour in the corners would definitely not be mixed.
I baked on dry Voronezh yeast, put them in 2 tsp. from HP. Eggs 1c, Makfa flour. Everything according to the recipe, except for raisins (only 30 g). The products were pre-conditioned in the CP for 4 hours.

After baking, the cake turned out almost to the edge of the bucket (LG 205-CJ).
True, there were problems: the roof cracked and the dough in the area of ​​the top remained slightly unbaked (it tasted, outwardly not noticeable), despite the fact that my HP should seem to bake 1-kilogram bread. The roof is very light. And also the color of the crumb in the section is lighter at the top and darker at the bottom.
The crumb is heavy, moist (especially on the next day it became noticeable), but very soft, fine-pored, such as I like. )))

In general, the conclusion: the oven needs to be in the 'day mode', observing the process, and preferably in the oven in tins, or to reduce the recipe.

Everyone at home LOVED Kulich! Fresh yeast and paper molds will be brought in today, and I will definitely make it again. Thanks for the recipe!