Kulich "Royal Bummer" in a bread maker

[YOU NEVER KNOW WHAT YOU CAN DO TILL YOU TRY]

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 Temka and now it's scary, suddenly it will climb out of the bucket ...

Here the dough is not bread, but very rich. I also put raisins and nuts.
Do not be afraid: everything will be still a whole week ahead. And also the girls baked different cakes all through Easter week
YOU NEVER KNOW WHAT YOU CAN DO TILL YOU TRY

[Yu. V.]

Yu. V.
A crack on the roof indicates that there is not enough fluid. Well, these are the features of Macfa, it requires more fluid. To make the crumb not whitish, add quite a bit, literally on the tip of a knife, turmeric. If you bake in the oven, then unload the Easter cakes carefully and onto the pillow, they are very tender.
This is what Natalishka wrote last year

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 cakes, and you didn’t use Makfa’s flour ??

I baked on Sokolnicheskaya, it is predictable.
Qween,
Anechka, is it okay that I was the boss here?

Hooray!!! I baked my first cake in my life and it turned out, the smell is crazy !!! Thanks to the author of the recipe! By the way, I used the most common Ashan flour - my own brand!

[Vera]

Vera, wonderful Easter cake

[Verusya]

Verusya,
Vera, it's just a super-duper cake! In what HP did you heat? Did you get some flour?

I baked in a Panasonic 2512, didn’t get any sleep, set the timer for the night, and in the morning I was happy with the result)))
By the way, with bread the same story - when I bake on the timer by the morning - it turns out excellent, and when without it - it may not rise and not bake ((

Girls, please explain to those who are in the tank, what does "on the timer" mean? ... Is this a bake delay?

Yes, I meant the delay in baking

Vera, thank you for your promptness!

By the way, with bread the same story - when I bake on the timer by the morning - it turns out excellent, and when without it - it may not rise and not bake ((

Vera, the new Panasiks behave strangely somehow. I have a veteran of 253rd and 257th, never had such bangs. I can very rarely bake on the timer.

Well ....: cray: the stone flower of Danila the master did not come out ..... forgot to turn on the timer and pressed start. I had to turn it off, I want some deliciousness !!!!! But the batch has already started. Then I decided to turn on the Homemade dough mode. There time until the end of 5 hours 15 minutes. Then baking for 1 hour. I added three more spoons of flour to the batch, it seemed watery. In the process of proving, the rise was minimal for some reason: girl_sad: Yes, and the fresh raisins were caught, partially sold out and painted the dough in a beautiful wine color: crazy: The result is a low cake of lilac color Tomorrow there will be a double two ..... also cracked the top, probably all the same, do not add flour ...

Today in the night I put the second royal bummer, I report - in principle it turned out, but he fell slightly on the side and from this it was not even and the "roof" burst slightly, why it is not clear.

Tell me, please, maybe you already wrote about this somewhere, what will happen if you leave it for a short time (30 minutes) to cool in a bucket? Maybe he won't fall on his side then?

Today I baked a lazy person for a test, before that I always baked butter from Elena Bo.
After reading the whole topic, I added 30 grams of flour, did not make any more changes. I put everything in the HP last night, turned it on this morning, because I don't know how to use the timer.It turned out to be tall, beautiful, not at all downy for some reason, nothing was crumpled, but the roof cracked. What could be the reason? Tomorrow I will bake for the holiday.

The cake is very tasty! It will be very interesting to try a three-day exposure on Sunday!

[Qween]

Qween
Anyuta, take the job. This year I didn't even bother with other Easter cakes, I liked the lazy process and the end result so much that I didn't bother. It baked according to the same scenario as last year. Get me a huge thank you for such a clean and delicious recipe.
Here, I just pulled it out, my balls are lying on a pillow, they are resting while

P.S. Flour "Landowner Prokhorov"

How cool can you tell me how to make the dough in HP, then move it into molds and bake in the oven or on which page to read thanks !!!

And this is what I read Now I sit and think why it didn’t work out ... Either I didn’t clean the house, or I opened the window
Today there will be a take two.
**************
The tradition of baking baked goods, which is the prototype of the modern Easter cake, existed even before our era, in the pre-Christian era. If in the days of the pagans this dish could be cooked 2-3 times a year, thus celebrating the coming of the New Year, a wedding or even a sharp change in the weather, now this pastry has a direct connection with Easter. Easter is the foundation of all Christian teaching, a holiday in honor of the Resurrection of Jesus Christ. Every year it falls on a new day, which is calculated according to the lunisolar calendar.

According to religious canons, when preparing cake it is worth following a set of rules. So, for example, this dish should be baked on Thursday (Maundy Thursday) on the eve of Easter, and only after the whole house has been cleaned. Respect for bread, dating back to the times of Ancient Russia, obliges housewives to put in order not only the dwelling, but also themselves. First of all, this concerns the spiritual order - before preparing the cake, one had to get rid of bad thoughts and pray. It was believed that a special respectful approach and a meditative state are the main components of the success of the "business". Easter bread is a symbol of the Body of Christ, who died for our sins, which means that you should never approach the preparation of Easter cake like an ordinary cake.

Previously, only women were involved in baking Easter cake. There was even a belief that the more portly a woman is, the more magnificent her cake will be. During cooking, it was impossible to have fun, fuss and talk, as well as open windows and doors wide. The dough was kneaded with prayer, just like the dough.
Easter cake is a symbol of wealth and fertility. Once the ingredients used in its base - eggs and butter - were considered "delicacies". Now products have become much more affordable, but it should be noted that Easter cake, whether you buy it in a store or cook it yourself, is still an expensive dish. Often this is due to the rich "decoration", the decoration of its top.

It is believed that the most delicious is located precisely on the "hat" of the cake, in connection with this worldly delusion, the dish is not cut correctly - lengthwise, like a cake. In fact, religious rules prescribe to cut the cakes across - in round lobes, and in such a way that the top is eaten last.

[Verusya]

Verusya,
Verochka, look here. Message 510 Kulich "Royal Bummer" in a bread maker

Thank you !!!

Thanks for the recipe! My first cake is baked)))))! In Panasonic on mode 8 (Easter cake, sweet pastries), the program time is 5 hours.
True, it turned out to be tanned, but the smell woke everyone up at 5 am)))))!
I run to work, I hope they will leave a piece))).

[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, even some flour was added. Eggs of the 1st category. Good luck!

Thank you very much for your attention to my question and your desire to help!
Yes, the fact is that I baked just the same for 350 g of flour. And why he climbed so briskly, it is not clear. I am afraid to reduce the amount of yeast, I already removed 2 grams from the recipe.

* the dough is not at all like "thick pancake" *

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

...................

Thank you very much for your attention to my question and your desire to help!
On the first pages of this topic, the girls talked about the consistency of the dough and that it should be "like a thick pancake" and there should be no need to achieve a bun.
But I still tried to bake this cake two more times. The first time I put in a little more flour and achieved a well-formed, but soft kolobok. The amount of other ingredients was left the same. But after the second workout, I took a couple of st. spoons of dough.
As a result, the cake again stuck to the window and tried to escape (these are such free-loving cakes I get!). But in the center it was already baked better, only the center at the top with a diameter of about 2 cm remained unbaked. True, I put it on baking for 15 minutes. Small cracks formed in the corners on the upper crust. The cake turned out to be dense, heavy, with a thick and dense crust, did not crumple after taking it out of the cotton.

The second time I reduced all ingredients based on 300 g flour. Gingerbread man formed again, but softer and thinner than the previous time. After the second workout, she took away a piece of dough the size of my fist (this was already overcautious). The cake did not even go beyond the top of the bucket, the top crust turned out to be a good dome, but a wide crack formed on it diagonally. The cake itself is not at all airy and not soft, with a thick crust, it does not crumple at all after being taken out of the bucket.

For myself, I brought out the result: I will bake for 300 g of flour and make the dough liquid, not trying to form a bun.

I liked the taste of the very first cake with batter, although it remained unbaked on top due to sticking to the window.

Hope my post helps someone else.

I have already baked 3 Easter cakes according to this recipe, and all 3 times the result was different, despite the same amount of ingredients used, verified by the scales, and the quality (the same pack of flour and yeast) ... like this

and all 3 times the result was different,

It was exactly the same for me last year. Therefore, this year I did not waste time or food!

Here I figured that the maximum cost of an Easter cake in KhP for 1200 grams is 150 rubles, while in stores for 150 rubles you can only buy a product of very dubious quality in a smaller size! Not to mention the taste! Thanks again to the author of the recipe !!!!

Here I figured that the maximum cost of an Easter cake in KhP for 1200 grams is 150 rubles, while in stores for 150 rubles you can only buy a product of very dubious quality in a smaller size! Not to mention the taste! Thanks again to the author of the recipe !!!!

Yesterday I was leaving work, we have a bread point "Pushkin Bread", so there the cost of Easter cake is from 650 rubles to 1050 rubles

I did everything according to the recipe with an accuracy of grams, except for yeast - with the same moment - 2 hours. l., that's what happened - the top tore off. Of course, I'll fix it up and fill it with icing, but what can I do so that the next time the roof doesn't come off?

[shell]

shell,
You need to add a little liquid.
Use 130 ml instead of 110 ml milk.

: girl_love: Many THANKS to the author for the recipe !!!!! : victory: everything went wonderfully and baked without problems and unnecessary gestures !!! it turned out beautifully and tasty! and most importantly on time) THANKS !!!!

[variety]

variety, something tells me from your story that it is your oven that bakes like this, but everything is in order with the recipe. What I mean is that HP bakes at a lower temperature, but with a longer time. And she simply dries up the cake, but inside it remains damp. This is evidenced even by the fact that the cake does not wrinkle when taken out of the bucket, while I have a problem removing it without wrinkling - like fluff.

I also put a cake ... even if it came up normally, I have been in trouble lately - bread does not fit well.
I've been cooking for the third year already, my beloved sandpiper)) added rum essence ... it smells like that

And I've been getting nervous about the yeast lately: either they fit so that the dough grows under the roof, or not higher than the bucket itself ..: girl-q: and this is with the same amount of ingredients
So this year the Easter cake did not go well - it turned out not very tall, but fluffy, and the smell ... mmm ...

In the foreground, a square one is he: oops: Thank you for the author!

[variety]

variety, something tells me from your story that it is your oven that bakes like this, but everything is in order with the recipe. What I mean is that HP bakes at a lower temperature, but with a longer time. And she simply dries up the cake, but inside it remains damp. This is evidenced even by the fact that the cake does not wrinkle when taken out of the bucket, while I have a problem to remove it without wrinkling - like fluff.

Thank you for your attention to my question!
No, I don’t sin on the stove in this respect. The bread is thin and dry. At the same time, I always bet on light, that is, the average one for me is already somewhat fried.
The next time I try a cold oven, I will try to reduce the amount of yeast. Suddenly it will help.

I baked everything in the oven by 3, only less sugar, it turned out lush and not sweet)) that's just the question of what kind of dough should be when kneading, my hands were sticking to my hands, although I added more flour, as a result, the hats as in the photo above rose)
Happy Easter everyone))))

I report: 15 small cakes in paper molds from 4 batches. Moreover, 2 kneading stevia (sweetener) + 1 tbsp. l. without a slide of sugar (to raise the yeast. Comparative analysis shows that with stevia from one batch, 3 cakes are obtained. And with sugar - 4. The volume increases due to sugar (stevia put 1 tsp without a slide) and the rise is still better on But in appearance, taste and other parameters, this stevia cake is absolutely not inferior to sugar cakes.

[Qween]

Qween, I am very grateful to you for the cake recipe, this is my first experience, it turned out to be very tasty! : girl-yes: Despite the fact that there was no vanilla, it came out fragrant. The dough is soft, sweet, mmmmm! Thank you and Happy Easter!

Happy Easter everyone !!!

I baked the "Royal Bummer" this year (there is no oven yet, so the bread maker is "our everything", I have Panas, the mode used "Basic with raisins").
I liked the recipe very much, thanks to the author!
I just made a conclusion for myself that next time I will put the XL size, let it take a little more care, otherwise the structure of the crumb, like that of a little under-baked, turned out, seemingly not raw, tasty, but it looks not very beautiful in the cut ...

Good evening. The cake was baked in the stove for the first time (a gift for NG).
Baking exactly according to the recipe from page 1, no adjustments.
Thanks for the recipe !!!!! Moderately moist, as I wanted. Didn't really want a sweet raisin bun.
Thanks again!
Happy Holidays !!!
And here is my handsome man

And I am very grateful to the author for a wonderful recipe! An amazing cake turned out in HP. I baked on Friday, ate on Sunday in the morning. He stood up and was simply incomparable. And even the crust remaining today was soft. Thanks again.

Thanks for the wonderful recipe. Everyone liked it very much. Only I got a very tanned Easter cake, not only outside, but also inside. It tasted like gingerbread and was very similar in color, as if with honey.
For a long time I could not understand why my crumb has such a color, until I reread the recipe, I added 1 teaspoon of nutmeg, so I was 100 percent sure that everything was according to the recipe!
Next time I'll bake with and without nutmeg to compare. But everyone really liked the gingerbread taste !!!

Thank you, Anna, for the recipe for a delicious Easter cake (pasque).Using this recipe, I tried to bake a pasta last year - but alas, instead of beauty, I got a "brick" (the dough didn't fit at all, and at the bottom there was a crust of flour). I woke up all in anticipation - but it was a bummer. I started crying, but my husband calmed me down and said that he would eat (he fulfilled his promise). This year I have taken a different flour and other yeast. And uraaaaa everything worked out. Yesterday they just cut it open (they waited until it was ready) and appreciated it - it was very tasty and clean.
In the recipe, I corrected only yeast - added SafMoment a whole pack of 11gr. I did not find the taste of yeast in the paste. While I finished reading it was late - I threw the custard dough in a lump and nothing.
There is no longer anything to photograph - what they themselves did not eat, then the baby picked it up (they had breakfast with spoons from a bowl, what they had collected from the table). Let me interrogate him, they say, why did he do it, and he "zyumu". I understood - I was looking for raisins and ate them safely.
I hope everyone who did not succeed in something, you do not give up and will continue to experiment.

Yesterday I baked in a bread maker on sweet pastries, added dried cherries, a little nuts and dried bananas. Truth baked without delay. The eldest son came (23 years old), after 2 hours only a crust remained from the cake, which he took with him. He said, it's delicious, bake some more. Thanks for the recipe.

I'm baking a Bummer now. Did everything exactly according to the recipe. One hour of flight left. I'm worried, because I got an excellent bun, but it should have been, as I understood, by the consistency of the pancake dough. HP Panasonic

Lena, don't worry, everything will work out. I also have Panasonic and it turns out even with a liquid dough, even with a kolobok.

One of the most awesome Easter recipes !!!! just melts in your mouth, and what a handsome man !!! The beauty is that after the recipe was booked, I opened HP for the second time after the ready signal! no dancing with a kolobok !!! This is the second recipe of this author, and both are successful! I put a little more yeast, 23 grams, the loaf is just openwork. My family is delighted.

This year I will make it again, the most successful recipe !!!

Can this cake be baked in the oven? At what temperature? After I acquired Kenwood, HP gave it to my sister, since she only baked Easter cake there. And this moment will come soon, and I no longer want another cake after Lazy.

[shlyk_81]

shlyk_81, I bake at 170-175 degrees and it turns out more than decently.
Thanks to the author for the simplest recipe. Both in the Bread Maker and in the oven - both results are pleasing. Baked with raisins and chocolate. Equally tasty)))


This is from the Bread Maker

Girls and boys)!
And tell me, please: is the setting of butter essential, or can it be replaced with butter margarine?

[Sabrina]

Sabrina, Hello . Sorry for not responding right away.

Yes, you understood correctly. Put all the components in a bucket and set a timer. There is no need to pre-knead the dough.

Then I don't understand the meaning of the timer at all

And, well, it finally came, until I re-read the recipe ten times