Butter cake "Kugelhof" in a bread machine

I have a similar story. 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 !?

this is definitely a property of bananas! I also bake a banana cake, so even in the recipe it was written that you CANNOT cut and eat it hot or warm, only after it has cooled completely

Report:
Cupcake is just a fairy tale, half of it was already done, although I managed to take a picture as soon as I got it out of the HP. It turned out to be airy, well baked, moderately sweet with raisins, almonds and candied fruits. I still insisted raisins in cognac. I think I'll bake it once a week. HP is already a year old, and I just got to the Kugelhof






I don't know why many people fail.
I cut the margarine straight from the refrigerator, instead of natural milk I added dry + water, raisins, nuts and candied fruits added more than in the recipe. In general, I deviated from the recipe for a couple of steps, but it turned out great
Maybe this recipe is only for HP Mulinex, but for others there should be a different composition of ingredients. I do not know what to say.

Yesterday I baked the Kugelhof. As indicated in the recipe on the first page of Temka, I took wholemeal (wheat wallpaper of coarse grinding Belovodye) flour. Although in the instructions for 5002, where this recipe is taken from, the flour is indicated as white. Nobody here wrote what kind of flour they made - I think, with white? I decided to take the risk.
Butter took 50 g of creamy room temperature in pieces and 100 g of sesame seeds.
Added vanillin.

Dried Fruit, influenced by Uncle Sam's story, took 750 grams, a full mousse of topped soup. Pecans.

Baked on whole grain setting like a 900 g loaf with a medium crust. In principle, it was possible to bake for 700 g with a light crust.
Instead of sugar, I took 40 g of fructose.
Milk mixed with water.
Baked fresh yeast for 20 g. Dissolve them in a mixture of milk and water with 10 g of fructose and let them stand. After 5 minutes, there was one continuous thick lush mass with a cap

It worked well, really looks like Easter cake, as my family said.
For the future I will leave 30 g of vegetable oil, and replace the rest with 150 g of soft zero cottage cheese. I will add 3 tbsp. l. bran - and there will be "spring curd cake"

you are lucky !!! but yesterday the brick came out, so many products were gone !!! It consoles me that my dog ​​was delicious. :) Sometimes she gets it when I have failures in the kitchen.

"Kirpichek" could come out for two reasons:
- either the yeast is bad. Do you use the saf moment?
- or mismatch of liquid and flour.

That's how many failures I read, so much wonder if everything is put according to the recipe - there should be no problems.
When the bun is already formed, you can see how round, smooth and shiny it is.
For me, for example, it does not fit very high, but when baking begins, it grows to its normal size.
Try again. I think the problem is in yeast.

And one more thing ... The cake turns out to be so soft that it must cool well, otherwise it is difficult to cut with a knife. When I dump it out of the bucket, it seems to spring.
I have now decided to bake a Kugelhof for Easter. Delicious and fast!

butterscotch, everything was fine with me, the food was good and the bun, it was cold in the house and the cupcake did not have time to rise, now the second one is in KP. I just let him rise properly now. time increased for ascent

I only baked it twice. I immediately pulled the first one out of the HP, and the second stood on heating for an hour and darkened inside, although it was just as tasty as the first.
It turns out to be so soft that when I take it out of the HP, it still has a raised cap in the bucket, and when I turn it over, it falls on the board and the cap flattens, the stirrers remain in the bucket. That's so airy.

Well, here is the fat-free curd version of the Kugelhof on whole flour with bran. I decided to do without any butter at all, with one low-fat soft cottage cheese.
Detailed recipe posted in Temka about healthy eating

Here is a sectional photo

I tried different modes several times and made sure that bread with a lot of muffins should be baked in the "sweet bread" mode with a light crust.

Hello everyone!
I baked a cake according to the recipe from the first page more than once, it always works. It tastes like Easter cake, very tasty.

I tried different modes several times and made sure that bread with a lot of muffin should be baked in the "sweet bread" mode with a light crust.

Alas: yesterday I was repeating the diet version of the Kugelhof and, under the influence of your comment, I really decided that for such a cake it is better not to use a whole grain mode, but sweet bread.

Well ... no, the cupcake, of course, is delicious and more muffin-like in appearance, but dense, heavy and 2 times lower than last time

Here's my Kugelhof. I added raisins and candied fruits with all the generosity.

And I will complain about myself, love.
When I bought HP, the first thing I baked was "Kugelhof". Made 750 gr. for a test because for the first time all the same, suddenly you have to throw it away. It turned out superrr - airy, only there was not enough sugar for me.
Then I didn't bake for 3 weeks, now I read the forum and decided to try it again, but already 1.5 kg. It didn't work twice. Almost not grown, very dense and heavy, although tasty. There was no kolobok at all - all the dough was smeared on the bottom. True, I added 150 grams of sugar, not 100 grams, and everything else was strictly according to the recipe. In the process I tried to add more flour, but I was afraid to pour a lot
And also my top is always white, I put it in the oven so that the top of my head would be tanned.

[Gerda1]

And also my top is always white, I put it in the oven so that the top of my head would be tanned.

Gerda1,
and my "Kugelhof", the roof is too reddened, even on the lightest crust. So understand what's the matter? We even have the same HP ... And the results are different ... I (t-t-t) have not had any punctures with this cupcake yet!

Maybe I have something wrong with the stove ...
I get all my bread with a white roof

[Gerda1]

Gerda1 ,
On the forum, many owners of "Mulinex" have such problems. Some people twist a screw, they say it helps ... the roof becomes darker. I would like this screw, but turn it in the opposite direction, so that the dome becomes a little lighter ... It seems to be good enough, but sometimes, well, it turns out a very dark lid.

Experienced bakers, please tell me, if you bake Kugelhov with vegetable oil, do you need to reduce the amount of liquid

Experienced bakers, please tell me, if you bake Kugelhov with vegetable oil, do you need to reduce the amount of liquid

Why reduce?
You INSTEAD OF a creamy vegetable pour.
Control the consistency of the cake batter.
And you will be happy!

So after all, butter is softened, and vegetable oil is liquid
Thank you for participating

Read more here:

Water as a component of the dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7208.0


Butter, under the influence of heat during kneading, turns into a liquid mass, like a vegetable mass (analogy - heat the drain oil in a microwave and see what happens to it).

I baked it! I just didn't add any additives and ... I sprinkled a tablespoon of panifarin ... It turned out to be 7-8 cm high and with deep cracks in the shape of a Mercedes, 1 cm deep. Baked and tasty. There may be a shade of undercooked, but weak ... I liked it. I'll chop it without panifarin ... But I'm not drawn to the air ...

Peace be with you bakers!
I made a hairpin with panifarin and did not notice it without a difference
but flour plays a role to taste in the same way, but on the special falconer it turns out \ I have \ more airy, although it seems like what's the difference to add panifarin to ordinary flour or bake on a special one

I have Makfa flour.
That is, you support my hypothesis that flour of the Large type already contains Panifarin (or an analogue)?

[Hairpin]

Hairpin,
I never added panifarin to "Kugelhof", it gets out of the bucket even without it! But about the cracks, I wonder how many times I baked - not a single crack was ...

I baked today, 1 kg, according to the recipe from the book to 5004. I replaced milk for water, butter for vegetable, additives - prunes and walnuts, plus a little raisins soaked in gin. Pressed yeast 30 grams.
The result is in the photo. The taste was not impressed, to be honest, rather dry, in my opinion. True, he stood for an hour after baking to keep warm.

We have much more success with "Bread with honey, apples, walnuts and chocolate" from the same recipe book 5004. Despite the fact that it contains 5 times less yeast (per kg of weight), less butter and sugar, it it turns out much juicier, and also rises under the very roof.

Warm water: 450 ml
Butter: 100 gr
Honey: 50 gr
Sugar: 3 tsp
Apples: 100 gr
Pieces of chocolate: 30 gr
Walnut: 30 gr
Salt: 2 tsp
Wheat flour: 500 gr
Whole flour: 200 gr
Fast acting dry yeast 1 tsp

Weight: 1500 gr

Place the ingredients in a container in the following order: warm water, butter, honey, sugar, diced apples, chocolate pieces, salt and walnuts. Then add two kinds of flour and dry yeast.
Place the container in the car. Select program 2 (French loaf), bread weight and desired crust color. Click on the "Start" button.

baked three times in the last week - distributed to relatives ... they made 1kg according to the Mulinex recipe, but in all three cases the top falls off a little after the start of baking. Doubts torment me - you need a little less liquid - I think you need less milk by 20-30 or a little less yeast ...

the cupcake tastes almost like Easter ... and very tender ...

put the lightest crust - otherwise there will be a negrito

I do Kugelhof very often, almost every other day. My husband really likes him. Of course, how not to like it if there are raisins, and almonds, and candied fruits. For tea, and does not get bored, for some reason

I do it according to the recipe for Moulinex 5002, put the lightest crust, it bakes well on heating. If you set it to medium, then it turns out very tanned. And do not regret candied fruits, raisins and almonds - the cake will turn out to be awesome.

Peace be with you bakers!
Iriska - I'll put the lightest crust
I put all sweet bread and muffins only on light + baking
the more sugar the darker the sides
and after the experiments, all the same, I stopped on margarine pyshka
and I also tried to add grated roasted peanuts - pretty
original truth turns out plump

I wondered where the Kugloff Pie theme was.
And she is where!
According to the recipe from the book (photo), it turned out not very sweet.
The next time they added sugar (110g.) - the very thing.
In the photo - the height of the bucket and a little more

I baked it in the oven, the result is wonderful! Unfortunately the pictures are lost ...

My today's "Kugelhof" from a multicooker:



The roof has collapsed ... but for my eaters it is not a barrier! They will play with pleasure with such a roof!

Here is such a spec today ... Everything is exactly according to the recipe ... I put the second one

I do it according to the recipe Moulinex 5002, but I began to add a baking powder to the flour, so it turns out, as it seems to me, it is more light and more like a cake and I also use dry yeast in bags marked for baking, they have such a flavor ... if there is any try and compare desire, good luck to everyone ...

The cupcake really looks like a pasta, but I think I need more sugar, otherwise the dough turns out to be almost bland

[Crochet]

Crochet
Thank you very much for the Kugelhof recipe. The cake-cake turned out very tasty. I call it that because the crust is like a cake: oily and crumbly, and inside is cake. I made with raisins and dried apricots, butter - 100g softened butter and 60g vegetable. And with fresh yeast (15g). It did not rise as much as, for example, the Butter Cake from Elena Bo, but it baked well and turned out to be very beautiful and tasty.

Good day! Thanks for the good recipe. It turned out to be a wonderful cupcake. Slightly changed Put 80g. raisins and 80g. candied pineapple, added 1 bag of vanillin and 2 tbsp. spoons of brandy.

So, the cupcake was baked .. it turned out very tasty .. it rose very well ... but inside it is damp, with a slightly burnt crust ??? what could I have done wrong ???

[Toria]

So, the cupcake was baked .. inside it is raw, with a slightly burnt crust ??? what could I have done wrong ???

Toria
Oh, what a pity ... but alas, I cannot answer your question, because I have never encountered such a situation, it is difficult to imagine why this could happen ... Maybe someone from Panasonic owners will tell you?
P.S. Here is what he writes on the first page of this topic Uncle Sam, he has the same HP as you:

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).

Here people baked Stolichny cake in Panasonic and wrote that it was raw inside and, if I’m not mistaken, burnt. We came to the conclusion that we should take half the norm of food. But much less? This HP may not be suitable for baking relatively large cupcakes. What's the point, then, to bake muffins in it?

I have Panas 254. It was according to this recipe that I did not bake, but I see from the products that it will turn out well. I bake 4-5 times a week (and we haven't gotten tired of it in three months), the cake is probably from Elena Bo: 6g of yeast. 400g flour, 3 eggs. 90 grams of sugar, an incomplete spoonful of salt, 80-100 grams of butter and 100 ml of milk. additives about 200g each time different and raisins, and with candied fruits, and chocolate broken into small pieces, it turns out deliciously. I bake in basic mode with raisins, size M, Light crust. The top crust of the cake rests against the lid of the bread machine and is sooo tasty
I didn’t get it the only time - it was not baked inside - and I think from the fact that I poured warm milk for approx. body temperature. Only it was not the same as always. Panasy they equalize the temperature, maybe that's why it happened
Now I always pour milk directly from the refrigerator on purpose, and I just cut the butter with a knife into thin plates and hide it in flour.

Yesterday I baked "Kugelhof" again, it turned out great as always! Nuuu ... not counting the slightly bursting roof ... Aromaaat ... Dried apricots for this cake stood for a week filled with rum-citrus liqueur ... I didn't add nuts, I don't like them, dried apricots were about 200 grams ...

🔗

🔗

My Kugelhof:


Everything according to the recipe-light raisins 75 gr. and dark 75 gr.
Rather, "Kugelhof" is a bun (bread), but not a cake.

baked this cake again ... we really liked it even a little damp inside ... but still - the edges are overdried, damp inside ... maybe it is worth baking at size M ??? I baked on L

and also = does the amount of raisins affect baking? maybe I put a lot ???

but I have another question arose:
can I, according to this recipe, put the bread maker on the "dough" mode
and then put into molds and bake in the oven ???

I just need some little cakes

and if so, what is the best temperature and time to set?

sorry that nobody answered me here ((((

That's what I did:

Crumb! Well, it's just enviable, you have such a handsome man! The recipe book for my Moulinex also has this cupcake. I make many recipes from mulik in tefalk. And my question is just for the owners of Mulinex. I saw that in the OW 5002 model there is also a long bucket with two kneading blades. 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. I have been looking closely at this recipe for a long time, but I want the form to be beautiful too (otherwise my constantly refer to the works of Mulinex: "here from it?", And why is it oblique?). I always put flour and yeast. Can you please tell me how to deal with this problem?

Peace be with you bakers!
tanchik - but the dough always takes half a bucket and, accordingly, the shape of the bread is one-sided
how to deal with this problem?

yes, everything is very simple, the last batch is over - take out the mixers, put the dough back and level
of course, this method will not work if you put a delay start for the night, for example, or leave

[First time]

Greetings

Yesterday I baked a wonderful Kugelhof and also decided to post a photo. Recipes with pictures always make a bigger impression on me than without them.
First time I tried to make this cupcake, taking exactly half the ingredients, and apparently somewhere I was mistaken, or maybe there weren't enough of them at all. In short, it didn't work out. I had to conjure up to bake. Well, the result was not outstanding.
And yesterday I decided to try again, I really wanted a cupcake
I took all the ingredients in the quantities indicated in the recipe, and voila! everything worked out
I have a bread maker Delongy, which are famous for trying to misunderstand the crust.
The crust, as you can see, is ruddy, and there were no tricks, except that after the end of the program, the cake stood for another 20 minutes in the bread maker.
It was baked perfectly. It is cut well, the knife does not stick.
The color of the cake is natural, nothing tinted.
Makfa flour.
The filling is sliced ​​dried apricots and dark raisins.
Baked in Dolce mode (sweet pastries). The weight was set to the maximum and the crust was set the most ruddy too.
When kneading, I did not put all the flour at once, but somewhere 4/5, but first mixed it on the pizza, made sure that the bun was good, but too soft and sticky, and added the rest of the flour.
After that, she stirred a little more on the pizza, made sure that the bun was cute and turned off the pizza, turned on the dolce and left to go about her business.
The cupcake rose splendidly, rested on the dispenser and you can see the result

[Crochet]

Crochet, Thank you for your kind words
My husband really liked it too. My husband cooks better than me, bakes better than me, in short, I'm like a cabin boy Your recipe helped me once again demonstrate that I can also achieve something

By the way, I used butter. Then I saw the opinion that on a creamy cake it rises poorly, and so by no means. I repeat that I got up great and rested against the dispenser. In my little experience in baking, this is the most outstanding result in terms of splendor.

[zagogulina]

Husband cooks better than me, bakes better than me

zagogulina
Wow ! Well, you are lucky! My as for cooking is a complete "zero" ...

By the way, I used butter. Then I saw the opinion that on a creamy cake it rises poorly, and so by no means. I repeat that I got up great and rested against the dispenser. In my little experience in baking, this is the most outstanding result in terms of splendor.

I also use a creamy bake, the result is always pleasing!

Finally! I got "Kugelhof! My love doesn't work out with my cartoon. The first attempt was thrown into the bin."I was upset at first, well, what about me as people? The people at the saf-moment get gorgeous pastries, I never do! People use mulinex and are very happy, and I have a nightmare, not bread! I decided to finish off the mulix. And he finished me! Before baking, she evened the dough all over her long bucket, but it rose badly, and inside it was not a cake but some kind of unbaked jelly made of flour and dried fruits. I did everything according to the recipe. Only I didn't put nuts, they don't like them with me. In general, the second time in my life (and the second in Moulinex) bread went to the trash can. Even the omnivorous cat did not look at him. I didn't give up! Translate products like an adult! I put all the same in my Tefali's round bucket. Well, I really wanted to pamper my kids today - the end of the school year, the last call, the little one finished the first class, the weather for the first time in 2 weeks made me happy with no rain. In general, the children are happy, well, they really wanted to cook something tasty! In Tefalk I put on the program "Healthy Bread", added a little bit of Hungarian balsam (I need to use it, otherwise it costs a year in the refrigerator, I won't find it), the bun was sticky, after adding dried fruits (dried apricots, cherries, candied fruits) liquid, but decided not to add anything, remembering that in Elena Bo's kulich there is generally porridge, not dough, but what is the result! And this is what happened: In the context of what happened, I’ll find out when my brothers, who were stunned with happiness at the end of the school year, return home.