Butter cake "Kugelhof" in a bread machine

[tanchik]

tanchik
Very tasty cupcake! I also have Moulinex, I baked this cake countless times, well, at least once it didn’t work out, so I don’t even know what to say about your failures ... I haven’t come across this (and thank God!)
P.S. I'm waiting for the cutter ...

[tanchik]

tanchik, very nice cupcake
Regarding failures, I now analyze my Kugelhof experience
It turns out the following: there is a lot of oil in the dough, but there is enough sugar and yeast to rise. Therefore, the problem can only be in the amount of liquid ... IMHO. After all, a very rich dough is generally made in a sponge way. Perhaps the Kugelhof needs a stickier bun.
The first time I baked it - I didn't get up, it was like plasticine. Now I understand that there is clearly little liquid.
And then by chance it came out thinner and everything rose and baked. I noticed it and already started from it. BUT yesterday I was baking a cupcake for my mother with me and this infection did not want to rise in the allotted couple of hours. I had to shut down the program and leave it for an additional proofing. For an additional 40 minutes, he got up flamboyantly, turned on the baking, so, the infection, rested on the lid and the very top was not baked, and the rest is fine.
I had to give my mom a cupcake without a scalp.
In general, with a kugelhof, it seems to me, you just need to make a more batter dough than for ordinary bread and give it time to proof. Because of the size of the eggs, I have a lot of liquid. Therefore, I follow the kolobok.
And finally your own cones are the most valuable

Tiny Zagogulina! Girls, thank you very much for your support and advice. Already baked it several times (But not in mulk). The cupcake leaves quickly. I experiment with additives, but I don't put nuts and prunes, they don't like mine.
Crochet, and this is all that remains, so excuse me for such a cut:

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

and then for all the bread "porobleno" for 1.5 years my mother said a couple of times that the bread was baked .. all the rest is eaten out of respect for my work

I prepared this cake for 1 kg yesterday. and I didn’t like it, it’s very bready, it’s so easy to eat it’s not interesting, except perhaps to smear something on it. Maybe I need to add more additives and sugar, I don’t know, but I’ll hardly do more.

... Please tell me how, with a bread weight of 750g, to achieve its location along the entire bucket. I only have 1.5 kg of bread in the moulinex. But this is a lot for us! We don't eat so much bread. And small loaves are tasty, but the dough always takes half a bucket and, accordingly, the shape of the bread is one-sided.

To be honest, I don’t do anything, as I knead and lie in the form, and then he rises and fills the entire space. And the question is, why did you take such a large stove if you eat small loaves?

To be honest, I don’t do anything, as I knead and lie in the form, and then he rises and fills the entire space. And the question is, why did you take such a large stove if you eat small loaves?

If you had read the forums carefully, you would not have asked this question. I said they gave it to me. And we bought LG and Tefal. And I don't like Moulinex at all.

And the question is, why did you take such a large stove if you eat small loaves?

Nature and history do not know the subjunctive mood, nothing can be returned back! Purchased x / n can not be returned back! And it makes no sense to ask such questions and thus offend the baker!

In this situation, you just need to help the person, give advice on how to get out of the situation, and bake quality bread!

Here, this is what they expect from us

! And it makes no sense to ask such questions and thus offend the baker!

In this situation, you just need to help the person, give advice on how to get out of the situation, and bake quality bread!

Here, this is what they expect from us

Forgive me if I offended anyone, and there was no thought.

Forgive me if I offended anyone, and there was no thought.

Peace is friendship

So I join the ranks of the happy owners of a bread machine! The day before yesterday I baked the first bread - it turned out just lovely! After reading here on the forum about koloboks, measurement accuracy, etc., I immediately swung at this cupcake - I really wanted something very sweet. Moreover, I can work with the test, I have an idea of ​​what it should be.
And ... got a salty unsweetened crust with raisins. My husband, of course, trying to cheer me up, even tries to eat him - well, it's clear, he has more strength, so he even manages to cut himself a plate from this oak stone. And I feel sorry for my teeth too.

I found my mistakes later here on the forum. Firstly, since all the products were from the refrigerator, I couldn’t think of anything better than to warm up the milk a little, I threw the plates of butter and eggs into the same place - I stirred it all slightly with a fork. In general, this whole mixture was warm, but the butter did not melt.

Secondly, when it rose like that, it was necessary to get it out and put it in a warm place to lift it, but I didn't think that it was possible to stop the program.

[ok-01]

ok-01,
And you, by chance, did not forget to install the dough mixer in the bucket of the bread machine? Painfully similar to your descriptions. I baked this cupcake many times and took the butter out of the refrigerator and did not melt it, but cut it into pieces and always warmed the milk. So this is not the reason, it seems to me.

No, I haven't forgotten, of course! And the bun was pretty cute. But why did not rise - I do not know. It seems that the correct weight is really very important for a bread machine - while I was putting the butter approximately, I got used to it, as if by hand - I do everything by eye. We need to buy scales now.

Because today I again didn’t get a sweet - I was making the famous cake from Elena Bo.
And such a question: can you bake Easter cakes in the usual mode? Maybe I have some kind of marriage and the "Sweet" menu does not work? Because the bread turns out to be normal.

And such a question: can you bake Easter cakes in the usual mode?

Sure you may. Try to bake on the main one, maybe, in fact, something with the program.

ehhh, let's try to bake this Kugelhof now!

no bun ... add flour?
then I will add prunes, it will become even thinner

[Fialka]

no bun ... add flour?

Fialka
There shouldn't be a bun in this cupcake, so set aside "add flour" ! Good luck to you !!!

[Fialka]

Fialka
There shouldn't be a bun in this cupcake, so set aside "add flour" ! Good luck to you !!!

Krosh, if only they posted a photo of what should be there. And then I read so much that the bun is a prerequisite, that now I add flour always and everywhere.
In general, based on this recipe, I bake my own variations (with a kolobok) - there is still no time to post pictures and recipes, but in the vast majority of cases it turns out delicious and beautiful!

[Fialka]

Fialka
There shouldn't be a bun in this cupcake, so set aside "add flour" ! Good luck to you !!!

in the process, I had to add 25g of flour, because the prunes were ground in a blender

drain oil 100g, sunflower oil - 60g. did on water

Kugelhof is delicious, but it didn't work out. I sin on yeast. badly baked inside, almost did not fit
🔗

🔗

Just the bread turned out, the roof is convex, the bread rose normally

What did you expect from bread with such a high oil content? It's all soaked in oil!
Such bread for an amateur!
Therefore, the crumb is so wet, all oily

Topic - The use of fats in baking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3414.0

Just the bread turned out, the roof is convex, the bread rose normally

What did you expect from bread with such a high oil content? It's all soaked in oil!
Such bread for an amateur!
Therefore, the crumb is so wet, all oily

thanks, but still the bread is too heavy ... so next time I will put 2 times less butter (I made curd cheese, there is just 80 g of butter draining and sooooo delicious)

thanks for the reference! but for now all this is hard for me ...

Didn't rise But I liked the taste. I read the whole topic and did not understand - is it a bun or not? Uncle Sam writes that it turns out (his opinion is important, because I also want to bake with vegetable oil), and Krosh says that there is no kolobok and there is no need to add flour (how can you not believe the author?). I added flour, maybe that's why I didn't get up? Additives were poured on a signal, towards the end of the batch, so it should have worked, not worked. Tell me !!!!

[New]

New Anechka, oh, how insulting .. There shouldn't be a Kolobok, well, at least I didn't have it ... Maybe we uncle sam different concepts about koloboks? Although ... This is what our dear writes Uncle Sam:

Gingerbread man from Kugelhof turned out (baked 2 times, on butter and on vegetable oil) almost like normal wheat bread, slightly less firm (the same beloved our breasts, but after 30 years).

I agree that about the same thing happens with me, that is, soft, plastic, very pleasant to the touch dough. I call dough a little tighter dough.

Are you sure of your yeast? Are they good with other bread? In such cases, I always sin on yeast first of all, and naturally I immediately check them for survivability.

Every day I bake bread with the same yeast, it turns out excellent - tall, fluffy, soft. So it's hardly a matter of yeast.
So far I have 2 options - in vain I added flour or it was in the Sweet bread program (I haven't baked it yet). Maybe try to bake on whole grain? There seems to be more time for proving? What do you think?

[New]

New Anechka, this cake really needs more time to rise, the dough is still "heavy" and rich. How long does it take to rise in your HP? I would easily try it on whole grain.

The time is not specified in the instructions, I myself do not know either, since I did not follow. On the main mode, the second rise is about an hour. But I sort of read somewhere here that the proofing time was increased on the whole grain bread program.

Innochka, my thanks !!!! Oh-very tasty, tender, airy .... !!!!!!!

Yesterday baked late. Now cut. Amazing !!!! I did it to drain. oil. Everything is clear according to the recipe. Raisins, cherries and cranberries were poured with vermouth.

Tatyana, congratulations on the excellent result! And I have this cake, although it rose and was baked, but it turned out to be very sour in taste. My family even at first thought that it was leavened, and there was too much of it. True, I added 5g to the dry yeast still pressed and previously mixed it in milk with sugar.
But on the other hand, I made cakes for Easter according to 3 recipes - and everywhere I poured more yeast and stirred them in milk in advance, since I baked them myself for the first time and was reinsured. And such a result is only with this cupcake ... Maybe someone will tell you why

Thank you so much for the cupcake. : flowers: I did it with dry cherries and strawberries (which was), instead of butter I added 70 g of vegetable oil and a little more flour. I did it in the evening, so I interrupted the Sweet bread program after the first big proofing and put it on baking. I don't think it influenced the taste. The taste was very reminiscent of Easter cake, the men were satisfied, they grinded still lukewarm 2 pieces each with butter.

My muffin didn't come out, but I sin only on myself)) My first pancake, which turned out to be lumpy, before that all the bread was beautiful. I read the comments and decided that 160 gr. draining. butter for me will be fatty, I left only 80 grams, the rest of the weight was added with vegetable. Maybe this is the experiment. I added raisins, prunes and dried apricots, ordinary bread yeast, tested (I did not dare to try the rich saf-moment, because I never baked them on them. Maybe I should have taken them?)
As a result, it rose very weakly, it turned out to be rather dense, slightly not baked in places, God’s tanned, the top is whitish and all torn ... such a Mariana Trench is there))
The gingerbread man was, as Uncle Sam described - well, exactly like a breast after a thirty))
Perhaps the trouble is either in the experiment with butter (it was softened, yes, yes, but it could be mistaken in something) or in the fact that I forgot to heat the milk (it started to burn out of the refrigerator). But most likely because of the "Butter Pastry" program (although if baking does not work well on the bun, why such a program?). It all lasts 2 hours 50 minutes. Maybe it was necessary to use a whole grain oven, but why should I then have so many programs in HP)))
The dough itself, by the way, was tasty, although it was rather dense. We ate it anyway with a tea, we knew how to do all the cake in one breakfast. But I dreamed, of course, that as in the author's photo))
I'll try to bake it one more time - on whole grain and without deviating from the recipe, and on rich yeast. Then unsubscribe) Thank you for the recipe!

It turned out to be a very tasty baking. Only I will put a little more sugar.
Thanks for the instructions