Kulich in a bread maker

Kulich in a bread maker

Category: Yeast bread

Ingredients
fast yeast for baking saf-moment	2.5 tsp
wheat flour	400 g
salt	0.5 tsp
sugar	5 tbsp. l.
vanilla sugar	1 sachet = 8 g.
butter	2 tbsp. l.
eggs	3 pcs.
milk	170 ml
raisins

Cooking method

• Add raisins after the beep or put in the dispenser.
• Basic fast or basic mode (4 hours).
• The dough turns out to be liquid - this is normal. Warm the milk a little.

Note

Photo BlackHairedGirl

Similar recipes

Easter cake from "Viennese" dough in a bread maker (Qween)

Kulich a la panettone (Sonadora)

Easter cake on yolks (kneading dough in a bread maker) (sparta)

Since I baked this cake several times, I can say that it deservedly took the 1st place.

And what approximately size eggs should you take?
We sell C0, C1, C2, "village" and all different sizes ...

And what approximately size eggs should you take?
We sell C0, C1, C2, "village" and all different sizes ...

I took the medium size. If you need it in grams, then I can say for sure only after the New Year, when the scales will be presented. One thing I can say for sure - plus or minus 10 ml (if the eggs are suddenly of a different size) will not affect the quality.

I took C0 and C1. Indeed, this did not affect the final result.

Thanks for the cake!

Thank you baked. It is very tasty, but since my child and I are sweet, the cake seemed unsweetened to us (maybe this is sugar). I'll try adding sugar or honey.

I am glad that you liked the Easter cake Sugar, of course, can and should be added to taste. Just when I baked, it seemed to me that it was enough.

Dear author of the recipe, and others who admire it!
I did not understand the reasons for your joy and delight ...
I'll tell you why.
After a dozen different kinds of bread, I decided to try baking something sweet, to hold a rehearsal before Easter. I chose this recipe as well-deserved and awarded with all sorts of awards. I followed all the instructions, no additions and adjustments from myself, everything was strictly according to the recipe. I look - the dough turns out to be liquid. Okay, I think there is a warning about this, which means that it should be so, the process is under control.
But what do I see after the end of baking ?! Barely rising brick with a concave dome, raisins at the very bottom and loose-airy crumb !!! Appearance - 3-, taste - weak 4 ... And all due to the fact that the dough is TOO liquid!
And there is no need to throw accusations at me that I am still a stupid little guy, I don’t understand anything in the dough, I have poor quality ingredients and I don’t know how to use a bread maker ... Before that, everything turned out just fine, there were no complaints or complaints! And all because I controlled the dough kneading process every time, and if I didn’t like its consistency, I spat on the recipe and added everything at my discretion (by the way, thank you, a huge Admin for this recommendation!)
Here is such a nasty story ...
And for those who are planning to try this recipe, I strongly recommend - add another 50 grams of flour at least !!! And keep in mind that the dough is liquid only for pancakes !!! For an airy crumb, it can only be soft, and nothing else! When kneading, there should be at least a hint of a kolobok, but not a liquid mess !!!
Good luck!

As in my opinion, if the eggs are large, then you need about 100 ml of water. Maybe eggs just need small

Red-haired, it's a pity that you didn't get the cake. Try to bake it again - after all, if everyone gets a good product, but you don't, then maybe the problem is not in the recipe, but in yeast, for example, or, as Celestina wrote, in very large chicken eggs.
As for the liquid dough, I do not recommend adding flour to form a bun as for white bread, since in this case the dough turns out to be dense and not as porous as it should be in a kulich. That is why, in the recipe, I specifically drew attention to a fairly liquid dough.

Although the experiments have not been canceled - you can bake a cake from a dense kolobok and see what happens.I tried it and I didn’t like it, but you might like it

UPD. once again read your message, you write that the cake practically did not rise. I think that the problem is definitely in the yeast, since mine fits even too well - the last time the cake lifted the lid on the bread maker.

Or maybe you had low-quality flour? I also had a similar story: I baked a dozen loaves of bread and everything worked out well, then at one wonderful moment my bread turned out to be wet, low and not tasty, somehow dark, although I controlled the bun and it turned out good. Then I baked bread again, but it didn't work out for me, and I realized that it's all about flour. Having bought new flour the bread turned out great for me. Now I treat flour with caution, I will have to pick up good flour and buy a whole bag so that every time I do not think about whether bread will turn out or not.

The recipe for this cake has something in common with the cake from Elena Bo. So Elena has 100 ml of water per 400 g of flour. Redhead, try to reduce the amount of liquid. Or use less flour. In the kulich from Elena there is a layout for 300 grams of flour (see the last pages of the topic). I baked according to this recipe (for 300 grams of flour). The gingerbread man was sticky, but not soggy. And watch out for the bun, I also added flour, because adding apples the dough became thinner due to moisture. My cake did not rise much, but it was very tasty. Redhead, in that topic there are photos of various Easter cakes.

The recipe for this cake has something in common with the cake from Elena Bo. So Elena has 100 ml of water per 400 g of flour. Redhead, try to reduce the amount of liquid.

Please note that there is still an apple in that recipe, but it is quite juicy))

Dear author of the recipe, and others who admire it!
I did not understand the reasons for your joy and delight ...

- Some idiot rushes at great speed in the oncoming lane!
- Yes, there are thousands of them!


Redhead, I think you need to check the products you used. As here on the forum someone wrote - a billion Chinese cannot be wrong) If ten people got the cake, then probably we should look for the reason not in the recipe.

And as for "marked with all kinds of awards" - in our case, this is the highest praise, since awards are not given "by order", but by voting of members of the forum, after testing recipe.

As in my opinion, if the eggs are large, then you need about 100 ml of water. Maybe eggs just need small

Or use only yolks.
I tried it once, the dough is cheerful, it turns out yellow.

And I was not lucky - the roof of the cake fell through.
Made strictly according to the recipe and with prunes. The crumb is delicious, airy, but the roof ...
I sin on yeast: I took a saf-moment for baking (the shelf life is normal). Usually I use saf-instant, they are more stable.

She just took the cake out of the oven. The smell is well, oh-very appetizing. Everything is basically according to the recipe, she put 2 eggs instead of 3, respectively milk - 220 ml. but I had to add 4 tbsp when mixing. l. flour, I don't like batter. First I set the Dough mode, then I waited another 1.5 hours for the dough to rise to the edge of the bucket, then the Baking mode for 1 hour. Before baking, greased the roof with an egg and sprinkled with poppy seeds. In the end, everything is great, only the roof "parted"

Good evening everyone!
I had a bread maker quite recently, but white and Borodino-light and rye were obtained with a bang from the first time. I tried Easter cake, and the result did not disappoint me either. It turned out very tasty.
Only in almost every recipe I added something of my own, because I have been baking bread for a long time (only by hand kneading and in the oven) and I know how the dough should look at different stages.

Excuse me, but many have inaccurate recipes, and if you are posting a recipe, then post it at once with all the explanations.
And in many recipes there is no photo (like a pig in a poke).

Dear author of the recipe, and others who admire it!
I did not understand the reasons for your joy and delight ...

And all because I controlled the dough kneading process every time, and if I didn't like its consistency, then I spat on the recipe and added everything at my discretion
And for those who are planning to try this recipe, I strongly recommend - add another 50 grams of flour at least !!! And keep in mind that the dough is liquid only for pancakes !!! For an airy crumb, it can only be soft, and nothing else! When kneading, there should be at least a hint of a kolobok, but not a liquid mess !!!
Good luck!

Dear Redhead, if you have always controlled the process and you know how and what should look like, then this time there was no need to calculate anything either.
I agree with you that batter is not for cake. But in this recipe, it is not liquid at all, but stretching, and I added only (and not at least) 50 grams of flour to the recipe. My cake has risen to the maximum. Only the main baking mode is not suitable here, because the crust burns. The crumb is very tender, airy and delicious.
The family was in such a hurry to try, so they cut it hot.

Only the main baking mode is not suitable here, because the crust burns.

I usually turn off the main mode 10 minutes before the end of baking, otherwise, because of the sugar, the crust really turns out to be too fried, even if you set it to a "light" crust.

Do you need yeast for baking? Why won't regular ones work?

Do you need yeast for baking? Why won't regular ones work?

Why won't this work? "Yeast for baking" is the same as ordinary yeast + vanillin. Feel free to bake with regular ones (add vanillin if desired). Good luck to you.

I baked according to a recipe slightly modified by me, it turned out great!

yeast - 2.5 tsp
flour - 3 cups (SD-253)
salt - ½ tsp.
sugar - 5 tbsp. l.
vanilla sugar - 1 tbsp l.
ground cinnamon - 1/4 tsp.
butter - 40 gr.
C1 eggs - 2 pcs. (pre-whipped with a fork in a cup)
water 200 ml. + 3 tbsp. l. milk powder
raisins + prunes + dried apricots

BAKE RAISIN mode

Happy Sunday, all members of the forum !! I really wanted to show my Easter! This is the work of mine and my son (almost a cook) !!

[Breadcrumbs]

And This is already our joint work (Breadcrumbs and my).

Thank you very much for the cake recipe! I liked it very much !!!

Thanks for the recipe! It turned out incredible !!! The holiday was over with a bang
I poured flour, but this is not a problem at all if you follow the bun for the first few minutes

Make you buy me a new bucket
How can there be 2, 5 spoons of yeast for both fast and full regimes!
The dough flowed out of the bucket onto a spiral! How else the stove has not burned out! When baking, the dough fell back by half. Outside, the whole bucket was in burnt dough. The whole oven inside was smoked.
the taste is normal, but far from Easter cake. The risk of ruining the stove for his sake is unjustified.

bluekitten!

2.5 tsp yeast for baked goods is a perfectly normal amount. The pastry is heavier and requires more yeast.
Please note that many butter cakes in the recipe also have 2-2.5 tsp. yeast 400-450 gr. flour.

Sometimes the proven recipes, which you have already baked a hundred times, "run away" for the hundred and first. I had this too, but not with this recipe. You shouldn't react so negatively. You're just out of luck. For insurance, try to bake new untested recipes under control.

And I very often bake this recipe (on fast mode, it saves time ...)
Always great. I add dried apricots, dried apples, raisins, almonds.
The cake is delicious, airy, although I call it a sweet bun more.
But there have never been any failures.It's like a recipe for quick bread (from Elena Bo) a magic wand when you urgently want something tasty and without unnecessary hassle.
Thanks to the author for a very successful recipe.

bluekitten!
You just made fun of your angry attack, but this is laughter through tears ... 2.5 tsp yeast for cake is the norm and you have to try very hard to get the dough out, rather you messed up something in the recipe .. I regularly bake different cakes with 2.5 tsp yeast, at best - it rises to the roof, and it happens that the flour does not get very much, so I turn off the stove from the network and decently wait until it rises ... So do not scold other people's recipes, but analyze your actions. Good luck!

so it is necessary to write that this is ONLY for the fast baking mode.
by definition, there cannot be the same amount of yeast for fast and full modes.
in other recipes for cakes from this forum, the amount of yeast is 1.2 or 1.5 tsp. for the same amount of flour.
I write so that others would be more attentive and, that's right, first analyzed the amount of products, and not immediately believed others on their word.

They have already explained to you that they put more yeast for rich baking. What is not clear then?
Specifically, I have not tried this recipe, but yesterday I baked the Kugelhof Yeast Cake https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2254.0 , in it for 400g 2.5 tsp. yeast. Nothing got out anywhere.
I constantly bake butter cake from Elena Bo, there are the same 2.5 tsp. yeast.

so it is necessary to write that this is ONLY for the fast baking mode.

I have not met a single recipe for kulich for the quick baking mode. Butter dough is heavy, at least he could have time for the main thing ..

[mode basic fast]

And I met on the first page of the topic

"Since the cake recipe disappeared with the end of the voting, I decided to duplicate it here, suddenly someone will come in handy

- fast yeast for baking saf-moment 2.5 tsp.
- wheat flour 400 gr
-salt 0.5 tsp
- sugar 5 tbsp. l.
- vanilla sugar 1 sachet = 8g.
- butter 2 tbsp. l.
- eggs 3 pcs
- milk 170 ml
- raisins (add after beep or put in dispenser)

mode basic fast or main (4 hours)

or here (the same recipe in the "Our Winners" topic):

1st place awarded to Ksentia Lopez for
Easter cake

structure:
quick yeast for baking 2.5 tsp.
wheat flour 400 gr
salt 0.5 tsp
sugar 5 tbsp. l.
vanilla
butter 2 tbsp. l.
eggs 3 pcs
milk 170 ml
raisins

preparation:
Melt the butter, heat the milk. Put all the ingredients in a bucket according to the instructions for your bread machine. Add the raisins before the last batch. The main mode is fast - I have it 1 hour 55 minutes... Average size, light crust.

I just recently baked this cake on a fast setting. For fun. I didn't bake anything on it before. Everything worked out. Well risen, delicious. True, there is some kind of "understatement" in it, as in everything that is done using accelerated technology.

I baked according to this recipe, the cake turned out to be very tasty, tender, light.

The only thing I changed, then added 4 tbsp. tablespoons of flour, because the dough was thin enough.
And I would also add 1-2 tbsp. tablespoons of sugar.

Today I baked this cake, I liked it, thanks for the recipe. I really liked that in the fast mode it turns out such a delicious thing. In just 1 hour 55 minutes a very successful bun is obtained. That's what I did:

Sorry for the quality of the photo, I took it with my phone.

I just recently baked this cake on a fast setting. For fun. I didn't bake anything on it before. Everything worked out. Well risen, delicious. True, there is some kind of "understatement" in it, as in everything that is done using accelerated technology.

And tell me, is it possible to bake this cake in the basic mode in Panasonic, size M, light crust?

sd255, of course you can, it will turn out even better. Fast mode is such an on-call recipe when you want something tasty, but time is short. And this cake turns out great in 2 hours.

I tried to bake exactly according to the recipe, with a regular spatula, general mode, size M, light crust, and it turned out to be half-weight, I think I need to interrupt baking 10 minutes before the end.

And so it turned out delicious, and ... the dispenser from Panasonic is small ... there are not enough raisins and apples to fit

Yesterday I came across this Temko - I read all the reviews and decided to urgently bake this cake. There were no eggs at home, but there were 2 tbsp. l. sour cream. Everything else is prescription. Baked in the oven because there is no bread machine. It turned out great. Only I would add more sugar.

Yesterday I tried to bake a cake according to this recipe. It turned out very cool! Light, moderately sweet, but not quite traditional. At least not the same as I used to since childhood. The dough was really liquid, but everything went well and baked.

that's it, I baked it just that I was afraid that I would run away and made a small portion, it was really a little overcooked, and on the floor of my bucket, so today I try a full portion and for some reason inside it is not yellow like everyone else's, but it darkened, apparently from nuts. in general, I put a photo, see for yourself;) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.225

here I baked it again, and again not even to the end> ​​:( bucket
why = I don't understand

we will finish this cupcake and will definitely try it, only with pens we will throw it without a dispenser but what is the best way to grate it or in pieces? and how much, half? and what is green or red or no difference

It doesn't matter the variety, if only the pieces are not too large, and ... by the way, you won't find apples in the finished kulich, at all. Half or more, but the main thing is not to overdo it.

Experienced bakers, we need your help :)
I tried to bake Easter cake according to this recipe in Ski, it turns out through time. I can't understand what the reason is - it is not baked inside, and the outside is completely light. Although it grows well. In SD-255 it turns out without any problems - very tasty.

I baked this cake for Easter. I was a little afraid after reading the first spiteful review of the recipe, then the second spiteful review, but still decided. I put the first cake: the dough was liquid (I didn't add anything), I would call it a swamp :-), well, I think it won't work, well, okay, I won't deviate from the recipe, I came up after 30 minutes, looked, everything too swamp, there is not even a hint of a kolobok, I went to bed, I get up in the morning .......... OOOOO MIRACLE, and I have a wonderful, lush cake that has risen to the very window, and delicious, and airy, and sweet .. ... To celebrate, I baked 3 such cakes: 1 - for my beloved, and 2 cakes went to visit All those who tried it said SUPER !!!! :-) This cake has one drawback, since the dough is a swamp with a swamp ... well, there is no and there will not be a bun, don't even wait, all dried fruits drown in this swamp, and as you yourself understand, they end up at the bottom, i.e. That is, everything is below the cake, but it was only I who noticed it, the rest of those who tried it and did not notice it, only crumbs remained THANKS for the recipe!

unfortunately I didn't succeed ... the dough was initially very liquid, I added somewhere else 50 grams of flour, the bun was formed sticky. As a result, the cake grew very high, rested on the lid of the bread machine, and then the roof collapsed .... when this "miracle" cooled down, we took a chance to try and the cake tasted delicious, albeit wet ... Maybe we needed less liquid ... but I did it strictly according to the recipe ... I'll have to try again, but I don't know how much water to pour now?

AnyutkA, I'll tell you my opinion, but in my opinion the recipe is EXHAUSTIVE, you don't need to reinvent the wheel, the bicycle has already been invented, and you don't need to add 50 grams of flour to form a bun, read my previous review ... .. the dough is a swamp .... Then everything will work out ... Try again, but without your own improvements (50 grams of flour is a VERY big deviation from the recipe on the scale of a bread machine) and I think you, like me, will be surprised at the result. GOOD LUCK TO YOU!!!!