Butter cake "Kugelhof" in a bread machine

Butter cake "Kugelhof" in a bread machine

Category: Yeast bread

Ingredients
Milk	85 ml
Eggs	2 pcs.
Softened butter	160 g
Salt	1 tsp
Sugar	70 g
Flour (wholemeal)	390 g
Yeast	2.5 tsp
Almond	40 g
Pickled grapes	110 g

Cooking method

• Baked on a medium crust, it turned out great - neither more nor less ... Yield: 750 grams

Note

Today I got to the next recipe (recipe book from Mulinex)
I strongly advise, although I have not tried it myself, I really liked it at home (no longer left).
There was a snag, but I quickly solved it in my favor.

I didn't have any pickled grapes or almonds, but ...
I came across a prune, which, well, just very much my family loves. According to the recipe, the total amount of additives was 150 grams, this is how much prunes I added to the dough (after washing, drying, cutting into small pieces the size of a raisin, and then rolling in a small amount of flour). The result exceeded all my expectations! The cupcake turned out to be tender, airy, with the aroma of prunes ... Next time I want to bake with dried apricots ... You just want to and everything will definitely work out !!!

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the cupcake is not super but just SUPER. it is impossible not to eat it. I made it from dried apricots. I thought that I would die (yes, exactly) from the smell and taste. I recommend to everyone!!!!!!

I also made this cupcake. But it can be called a cupcake at a stretch. After all, he is by leaps and bounds. It looks more like sweet bread, but really tasty.

what program?

what program?

At Moulinex, this is program 4 - "sweet bread".

And on which program does Panasonic 255 bake it? "Dietary"? nobody tried it?

But I didn't succeed with this cupcake The first time the bread went to the trash can

I did everything according to the recipe, although I threw other additives into the dispenser (different nuts), and candied fruits are straight into the dough. So many nuts ditched

As a result, the cake did not rise very much .. But inside ... When I cut it ... It was wet .. or rather not wet, but oily-wet - it seems that all the butter is just a separate substance inside and remains .. wet substance ...

I think this is due to the large amount of oil .. There is already 160 grams of it !! This is almost a whole pack - at a rate of oil of 1-2 tbsp. spoons.

People!! When you baked this cupcake - that is how much oil you put in And - ok

But I didn't succeed with this cupcake. The first time the bread went to the trash can

People!! When you baked this cupcake - that's how much butter you put in And - it's okay

I baked this cake twice. The first time with butter, the second with sunflower oil (with the addition of about 3 volumes of fruit and nut dispenser). Both times worked great.

The key to his success:
- the yeast before kneading should not come into contact with liquid and oil,
- battle-proven "turbo yeast",
- all ingredients are warm (butter is softened),
- a minimum of weighting agents (fruits, nuts ...) at the time of the start of the batch (everything - into the dispenser!)
- I sift the flour ALWAYS (especially alternative ones - barley, buckwheat, oatmeal).

I baked according to a similar recipe to Mulinex Brioche, there is also a pack of butter in the recipe. Everything rises better than bread without baking, although I throw in more raisins at the beginning of the batch.

IMHO, the problem may be in the following things:

1) yeast failed
2) the oil did not disperse during kneading, because.it was cold
3) additional oil came out of the nuts into the dough when baking, especially important if it was almonds and there was a lot of it.

Strange ... I have baked this cupcake many times, and it always turns out with a bang! Did you put the butter softened, or melted?

Hmm. You all write as one of the reasons - cold oil ...
I had it, well, not that it was completely cold, but also not softened - that's for sure. I cut it into pieces and threw it on top, judging that since during kneading all sorts of nuts are ground into dust, then the soft butter will grind all the more ... Apparently I was wrong

That is, because of the cold oil, there can be such a deplorable result ??

Did you put the butter softened or melted?

By the way - but if you melt butter - is that also bad?

I baked this cake twice. The first time with butter, the second time with sunflower

That is, instead of butter, you added about 11 tbsp. l. sub. oil? Did I count correctly?

By the way, also tell me how much this cupcake rises approximately?

[Eteri]

Eteri, the melted butter is liquid, therefore there will be more liquid when mixing. Regular oil from the refrigerator - it will be difficult to mix, as a result - it will not mix well into the dough. Therefore, they put soft, softened butter in the dough so that it is not liquid, but also kneads well.

I didn't really like it, it turned out to be viscous and the sugar was almost not felt ...

That is, instead of butter, you added about 11 tbsp. l. sub. oil? Did I count correctly?

By the way, also tell me how much this cupcake rises approximately?

The bucket was on the email. scales, tared and poured 160 grams of vegetable oil over the flour. Convert to tablespoons, and then measure out ...

When made with butter, it turned out to be low, up to the middle of the bucket. I myself achieved such a density (I immediately put part of the prunes and all the nuts into the batch), I love muffins of "Sovdep's density".
On vegetable oil was just below the cut of the bucket.

in! vegetable removes this terrible density and "baked"?

I didn't really like it, it turned out to be viscous and the sugar was almost not felt ...

"Viscous" you say? How did you achieve such "amazing" results? My cupcake always turns out to be airy, fluffy and surprisingly;) perfectly baked! Even the most interesting became ... how according to the same recipe everyone has different results?

well, maybe the joke is that I forgot the butter at the beginning, and poured it (melted it in the microwave, some was still with the form) neatly into the corner

well, maybe the joke is that I forgot the butter at the beginning, and poured it (melted it in the microwave, some was still with the form) neatly into the corner

If I understood you correctly, did you pour in liquid oil? If so, then everything is clear ... By the way, just about this

, the melted butter is liquid, therefore there will be more liquid when mixing. Regular oil from the refrigerator - it will be difficult to mix, as a result - it will not mix well into the dough. Therefore, they put soft, softened butter in the dough so that it is not liquid, but also kneads well.

You can soften the oil in the microwave, 1 minute at 40% power (this is 350 W, at my oven). It turns out exactly as if it was kept on the kitchen table for 5 hours.

And it's even easier to put on the battery (if there is no micra and time allows) Fortunately, they are still heating

Tell me pliz beginners, in Panasonic 255 what program, mode, size, crust to put?

Uncle Sam has already helped me with advice, for which many thanks to him. I will write here, maybe someone else will come in handy. Basic mode with additives (BAKE RAISIN), size m, light crust, you may need to get it 5-10 minutes earlier.

The cupcake is delicious, but not baked inside. What could be the reason?

Did everything according to the recipe. But the cupcake failed. Before that, everything turned out excellently according to Panasonic 255 recipes (although I have not tried Rye yet).Baked on a medium crust in the main mode. Not baked and burnt on the sides. I agree with those who believe that there is a lot of oil. The taste is also not very ...
I bake almost every day, all the products are checked, the yeast is excellent, I am very happy with the oven. And this cupcake made me very sad

I have the same thing, the edges are burnt (light crust, weight M) and the inside is not baked.
I will continue to bake cake from Elena Bo, it rises right up to the lid of the HP.

Did everything according to the recipe. But the cupcake failed. Before that, everything turned out excellently according to the Panasonic 255 recipes (although I have not tried Rye yet). Baked on a medium crust in the main mode. Not baked and burnt on the sides. I agree with those who believe that there is a lot of oil. The taste is also not very ...
I bake almost every day, all the products are checked, the yeast is excellent, I am very happy with the oven. And this cupcake made me very sad

Yes, it's annoying of course ... The most interesting thing is that I bake this cupcake, well, once a week it is stable (sometimes for my family, then for friends, everyone is delighted) and more than once, I have not had any punctures with it ... Always 100% successful! And baked, and high, and airy, etc. Well ... I praised it.

Thanks for the recipe, everything worked out. Only such a fat one, goodbye figure

So I did not get this cake (or rather its modification "bread balls" for moulinex 3000, consumption 750 is the same proportions) The crust is medium baked to brown, the thickness is under cm, but damp inside. When kneading, the bun is wet, sticky. I added flour and nuts, it became sour, but when baking, I accurately measured all the ingredients, softened the butter, yeast, checked flour. I have already asked in another post, but I will also ask: what kind of bun should be when baking; like wheat, round, smooth, elastic, not sticking to walls or more moist and comma?

I baked this cake, but with prunes. It turned out delicious but! I had to bother, was wet inside. I put it on "baking" for 20 minutes. And the second time I forgot to add the nuts. As a result, the cupcake turned out to be just super. And there was no need to bother. So it turns out that almonds worked such miracles?

I didn't succeed! The dough is moist on the inside and the crust is dark and hard.
It can be seen that I never bake a cupcake. Even offensively, all the rest of the bread turns out perfectly, including Borodino, etc., but with the muffins it is "crushed and crushed." Here is such a sad story

what bun should be when baking; like wheat, round, smooth, elastic, not sticking to walls or more moist and comma?

Kugelhof's gingerbread man turned out (baked 2 times, in butter and in vegetable oil) almost like normal wheat bread, slightly less elastic (the same beloved our breasts, but after 30 years).
When kneading Kulich from Elena Bo, there is no kolobok vaaaasche, thick porridge. But this does not affect the result. Always excellent!

And I didn't succeed! I didn't get up at all, raw and heavy. I tried both creamy and vegetable. the result is the same. Although when I lay there for two days, it tasted good.

Just some riddles .. I got it right the first time, the dough was strictly according to the recipe, but the butter was 130 grams, the rest was filled with sunflower ... everything worked out well, enough air. Fried on the sides, but not burnt, this is understandable, sugar + butter ...

When kneading Kulich from Elena Bo, there is no kolobok vaaaasche, thick porridge. But this does not affect the result. Always excellent.
I know about this - even before I read the oven here on the forum, so I did not add anything and baked according to the recipe. It turned out super. baked more than once with different additives. And when I baked this cake, I also decided that it should be wet and did not dare to add a lot of flour. okay on the weekend I will try again, but with the control of the batch and no nuts. I'll see what happens

The bucket was on the email. scales, tared and poured 160 grams of vegetable oil over the flour. Convert to tablespoons, and then measure ...

When made with butter, it turned out to be low, up to the middle of the bucket. I myself achieved such a density (I immediately put part of the prunes and all the nuts into the batch), I love muffins of "Sovdep's density".
On vegetable oil was just below the cut of the bucket.

Uncle Sam, which version of the cake did you like more, with butter or with vegetable oil? I always bake with a creamy bake, so I'm thinking of trying a vegetable one ... I would like to hear your opinion. Thank you.

On vegetable oil, the Kugelhof cake turns out closer to "Elena Bo's cake", on butter - closer to cake and pastries.

I no longer like the "muffin-cake with apple-dried fruit-nuts", but the fruit-nut filling with a little dough.
Therefore, in favor of "Kugelhof" on sunflower oil with an excess of filling.
On vegetable oil, he allows such "liberties" with the recipe, on butter it turns into a poorly baked cake.

Hurray-ah! : I did it the first time.
Thanks to the author for the recipe
Delicious, lush, aromatic cupcake. Baked in vegetable oil with the setting: butter dough, medium crust.

The Kugelhof gingerbread man turned out (baked 2 times, in butter and in vegetable oil) almost like a normal wheat bread, a little less elastic (the same beloved our breast, but after 30 years).
When kneading Kulich from Elena Bo, there is no kolobok vaaaasche, thick porridge. But this does not affect the result. Always excellent!

I didn’t have a kolobok at all, it was more like a goo. And the result is very good

[Uncle Sam]

And I had a well-formed bun, and the cake turned out to be as high as a bucket, only the upper crust is pale, but we will deal with this Next time I will add prunes, as advises Uncle Sam, together with the beginning of the dough kneading. Let's see what happens
Oh guys, my figurine was crying

Crochet, Thank you for your kind wishes!

and I have the only thing that doesn’t work out while baking is this cupcake. I baked it 2 times - I measured everything exactly on the scales, I hacked it - so he just didn't get up at all - only half a bucket. And inside there is rubber. rubber. Moreover, the yeast is good. I threw potos as soon as I threw out this one and put the cake on the oven - the same products went out with a bang. If for the first time when it was baked, the bun did not work, but the cake rose and was just with a thick crust and a little damp. But now I dumped a little more fruit not 150 g, but maybe up to 180 g and added flour to the bun - it did not work. Plus baked in sunflower oil, there was no butter.
In general, you can see no fate with this cupcake

I also made this cupcake. But it can be called a cupcake at a stretch. After all, he is by leaps and bounds. It looks more like sweet bread, but really tasty.

and my husband calls him keksobulk

by the way, I added dried melon to it .. just amazing!

I baked this cupcake many times in butter, but it didn’t work as big as a bucket. Today I baked water instead of milk. The gingerbread man is even, neat. The additives included a handful of seeds, prunes, raisins, 3 orange slices and fresh orange peel carefully grated on a fine grater, Dr. Etker.
: wow: AND HERE I climbed under the roof !!! Well baked, airy, the crust crunches pleasantly, sooo tasty with a pronounced orange flavor, sunflower seeds and raisins come across nicely ...... It is cut badly, but the truth is not cold yet!

Impressions that it is heavy from butter and milk.

Of course, the mood from a successful experiment and I wish the same to everyone

I baked this cake twice. The first time with butter, the second time with sunflower oil (with the addition of about 3 volumes of fruit and nut dispenser). Both times worked great.

question to Uncle Sem:

tell me, in what mode did you bake it?
I really liked the recipe - I want to try

Basic, with raisins (RAISIN DOUGH on display),
size M,
the crust is either light or medium (then check the crust 5-10 minutes before the end of baking so that it does not burn).

And I liked the result.

Thanks for the recipe!
Yesterday baked, but tried it in the morning. Everything turned out - lush, high - put prunes, dried apricots, raisins and almonds (full dispenser) in one piece, delicious, my husband barely waited for the morning ...
In the evening it was so gentle that it was impossible to take it, in the morning it was already what was needed (it is cut well). But I think that it may not suit everyone, because for an amateur, there is a lot of oil in it. And the color inside was, of course, not very good - the prunes did their "dirty" thing ...

did you bake with butter or vegetable?

did you bake with butter and vegetable?

With creamy. From the very beginning I knew that it would be a bit fat, but this is a cupcake (I spoke to an amateur, someone loves it drier, and someone even more fat). And so everything was baked, though the crust on top was light, ruddy, and on the sides, of course, it was hotter

I remember at the beginning of my career as a baker, I tried to bake this cake and it didn't turn out very well. Today I came across this Temko and decided to try again. I decided to bake with prunes. I turned on the stove in advance to shorten the alignment time. Everything was already falling asleep, she poured sunflower oil. I already put the bucket in the stove, it remains to add the prunes .........., but there are no prunes. I began to rush about the kitchen and look for something else to throw there. I just didn't want to go with raisins, because they only finished the raisin loaf. In short, I smashed one banana in there and chopped one apple, added vanilla sugar and filled in a full raisin dispenser. During the batch, I had to add 8 tbsp. measuring spoons of flour. It turned out to be a rather sticky kolobok, smeared along the bottom. Before baking, I looked in, the cake rose only to half of the bucket, but since I had no time, I decided to leave everything as it is. During baking, rose to the end of the bucket. I was a little surprised by the light top. While I was hot, it was not tasty. He was kind of completely wet inside. Now I tried the already cooled one. It is very tasty, and what I liked especially is that it is not dry, but, so to speak, juicy or something. I cannot find a more precise definition.

[Boo Boo]

While I was hot, it was not tasty. He was kind of completely wet inside. Now I tried the already cooled one. It is very tasty, and what I liked especially is that it is not dry, but, so to speak, juicy or something. I cannot find a more precise definition.

Boo Boo, my story is similar. Yesterday I baked a banana cake for the first time, albeit in the oven.
The recipe requires three ripe bananas. And I was also not inspired by its warm taste.

And this morning it turned out to be very good, tasty. Maybe this property of bananas should be consumed only after aging !?

And my turn has not yet reached this cupcake!

I am the most novice baker, but I tried this "Kugelhof" on the second day after buying a bread machine. It turned out super !!! This is certainly not a cupcake, but very tasty. I tried it with butter and culinary margarine - the result is excellent! Rises above the edge of the bucket! As well as wheat bread. I have not tried others yet - there are no ingredients, because our floss is only 10 days old - they have not yet had time to buy ...