Kulich "Masterpiece" in the oven and multicooker Brand 502 (master class)

[Dough:]

Kulich "Masterpiece" in the oven and multicooker Brand 502 (master class)

Category: Easter

Ingredients
Dough:
Wheat flour, premium	800 g
Sugar	270 g
Butter or
margarine	200 g
Yolks	5 pieces.
Milk 3.2-6%	330 g
Water	50 g
Pressed yeast	32 g
Fine salt	1/8 tsp
Additives:
Liqueur (cognac)	10 ml
Raisins	110 g
Zest of 1 lemon
Zest of 1 orange
Vanillin	1 g
Candied fruit	optional
Turmeric	optional
Glaze:
Powdered sugar	300-400 ml
Egg white	2-3 st. l.
Lemon juice	1-2 tbsp. l.

Cooking method

• 
• Many people have their own favorite recipe for cakes. I have one too.
• For many years I was looking for one that would meet my requirements:
• - was tasty and aromatic,
• - was not sugary sweet,
• - did not stale for a long time,
• - there would be no excess yeast in the dough,
• - was easy to prepare.
• This cake meets all these requirements. I have been baking it for many years. I took a recipe from the newspaper "Friend of the House" as a basis, changed something. I left the name like the author's, because it was this that hooked me once.
• Sometimes I make cakes for comparison from some kind of test I like, but then, comparing, I understand that this one is still better.
• I offer you a detailed recipe. You can knead the dough of your choice: in a bread maker or by hand. Try it! It's not difficult at all.
• COOKING.
• Yeast activation.
• I rub the yeast with water, add 3 tbsp. l. flour and 1 tbsp. l. sugar (I take flour and sugar from the norm). Let it stand until foaming for 15-20 minutes.
• Preparation of ingredients.
• While the yeast comes to life, I prepare the rest of the ingredients:
• - I measure sugar,
• -sifting flour,
• - rub the zest of lemon and orange,
• - I wash the raisins well and put them to dry,
• - I wash the eggs thoroughly, separate the yolks from the whites (we will use some of the whites for the glaze).
• Kneading in a bread maker.
• (My new Polaris bread maker is designed for a weight of 1250 g, so it coped with so much dough. For a smaller size bucket, reduce the number of ingredients.)
• I pour milk and activated yeast into a bucket of a bread machine, add yolks, salt, sugar, vanillin. I cut the margarine into small pieces directly into the bucket, add the flour, pour in the liquor, add the zest.
• I turn on the "Dough" program for 1.5 hours.
• Dough 15 minutes after the start of the program.
• 
• After the signal to add the ingredients, add the raisins.
• 
• View after the end of the program.
• 
• Since the dough is actively growing, towards the end of the program I recommend to look into the cotton in order to have time, if necessary, to slightly precipitate the dough ready for escape.
• Hand kneading.
• In a bowl I rub the yolks with sugar with a wooden spoon, add liquor, milk, yeast that has come up. Pour flour into a large bowl, add the contents of the first bowl. I mix everything well with my hands (10 minutes).
• Then I pour in melted and cooled margarine (butter), add zest and raisins and knead the dough with my hands for a long time. (How long you knead the dough will determine the structure of the baked product, and how quickly they will become stale.) The finished dough should "squeak" and the raisins will pop out of it.
• Then I cover the dough with a towel and leave it in a warm place to rise.
• Dough cutting.
• Here you can clearly see the structure of a well-mixed and risen dough.
• 
• I lay out the finished dough in forms, carefully greased with margarine. I put the dough no more than 1/3 of the height of the forms, because I like lush products. (If you want a tighter dough, spread 1/2 the height.)
• The raisins strive to "jump out" of the dough - try to press it deeper. Otherwise it will burn. Smooth the surface.
• 
• From this amount of ingredients, I get 4 cakes d = 14 cm and 1 d = 16.
• I cover the forms with a towel and leave to rise.Periodically I glance at the growth.
• As soon as the dough rises 2/3 of the molds, I turn on the oven.
• 
• Baking in the oven.
• If you want to get cakes with a height not higher than the shape and without a mushroom cap on top, then after waiting for the dough to rise by 2/3, put in an almost cold oven. (This year it turned out so low, because I put it in a cold oven for the experiment, and not in a preheated one, as usual.)
• 
• If you like, like me, a fluffy "hat", then let the dough grow a little more, during this time the oven will just heat up. In well preheated and place forms.
• In the electric oven I turn on the “top / bottom” heating, the temperature is 170 degrees. As soon as the control light goes out (this is a signal that the oven has warmed up) I put the tins with the dough into the oven.
• I bake cakes for about 35 minutes in forms d = 14 cm.
• About 15-20 minutes after the start of baking, I cover the top of the cakes with foil to avoid burning the tops (the butter dough browns very quickly). I check the readiness with a wooden skewer.
• I take out the cakes and cover them with a towel. After 5-7 minutes, gently shaking it, I take it out of the molds and cool it under a towel.
• Baking in a slow cooker.
• For baking in a multicooker, you can use one large metal dish or 3 small paper ones (sold in special departments, where everything is for Easter).
• I use a Teflon-coated dish with a diameter of 16 cm. I fill it with 1/3 of the dough, wait for it to rise 2/3, and put the multicooker in the pan.
• 
• 
• Include Baking program 65 minutes.
• After the ready signal, the cake looks like this. The top is barely yellowish.
• 
• For browning, I put it in AG (right on the bottom of the flask) and turn on the 180 degree program. 5-7 minutes at medium speed.
• 
• I cool the toasted cake under a towel along with the rest.
• I decorate the top with glaze after cooling completely (more often the next day).
• Glaze preparation.
• Usually I do it by eye, but I will try to show its density in the photo. (I prepare powdered sugar in advance, and at least 0.5 liters of a can.)
• In a small bowl I add 2 tbsp. l. proteins and add, while stirring, a glass of powdered sugar. I rub with a spoon until a thick gruel. I add 1 tbsp. l. lemon juice (I squeeze it straight from the lemon).
• 
• Adding powder, I regulate the density.
• It should be like this.
• 
• Or a little thicker:
• 
• Since glaze for us is a delicacy, I always cover the cakes with a thick layer.
• The thicker glaze practically does not spread after spooning on the cake. After leveling it with a wide knife it looks like this.
• 
• 
• The more liquid one begins to leak already when laid out, but it hardens longer, which is more convenient for decoration (there is enough time for creativity). It looks glossy after curing.
• 
• 
• You can choose the option that you like best.
• Decoration.
• How to decorate Easter cakes, I think in advance. I buy marmalade 2-3 colors, raisins in chocolate, almonds, hazelnuts, chocolate drops, etc.
• Here are some options for jewelry.
• 
• 
• 
• Cuts. (I cut it with a heated saw knife so as not to crush the icing.)
• 
• 
• 
• 
• So thickly grease with Easter and wash down with fragrant tea.
• 
• Imagine! And your Easter cakes will be the brightest and most beautiful.

The dish is designed for

For 4 pieces d = 14 cm and 1 piece. d = 16 cm

Note

Advice.

1. If you grind the yolks in advance with a pinch of salt, let stand in the refrigerator, and then add to the dough, then it becomes more yellow. Turmeric also gives a bright color.

2. To make the cake rise evenly, you can insert a wooden skewer into the middle of it. It is convenient for her to check the readiness later. (If it is dry, the cake is ready.)

3. Remove the cakes from the molds very carefully. It is better to cool on a wire rack so that the bottom does not become wet.
It is better to lay very tall, but thin Easter cakes on their side before cooling down on soft towels (in the old days they were laid on pillows).

How did you get such marble eggs?

Elenochka! Very nice! Everything looks great. Thank you for the idea to decorate the Easter cakes with marmalade and chocolate covered raisins. Delight! I don't have cake molds. I'll try it in a slow cooker or something.

[Elena,]

Elena, I am very glad that you liked the idea with the decoration.
When I did not have special forms I used jars of pineapple, tomato paste. I laid it inside with baking paper.
Or she took old metal molds for large cupcakes (still left from my grandmother) and made high sides out of thick paper. It worked well too.
Baked in stainless steel pots. Now it is easier - you can buy both metal forms and paper ones.
The simplest thing is to make a giant cake in a slow cooker. Only bake for 85 minutes.
Good luck!

How did you get such marble eggs?

It's simple: you need nylon fabric (or old clean tights) and rice. Moisten an egg (still raw), roll in rice and wrap with a cloth. Cook in onion skins. Such specks will turn out.

[Elena]

Elenawhat a good recipe! Tomorrow I'll try to do it. But the question is: will it work with dry yeast or not?

[Galina,]

Galina, thank you for your trust. Bake, I think you will like it.
With dry yeast, everything should turn out no worse. The main thing is that the yeast is reliable.

I took a long time to decide, chose a recipe and decided to bake tomorrow according to your recipe. I have dry yeast, do you think 3 tsp will be enough? Or is it better to run in the morning to look for fresh ones?

[Yulia,]

Yulia, I am very pleased that you liked this cake recipe.
About dry yeast. When baking bread, I transfer dry yeast into pressed in the following proportion: 1 tsp. dry = 5.5 g pressed. This means that 32 g of pressed is 5.8 tsp. Therefore, 3 tsp. will not be enough.
Delicious and tall cakes!

Thank you, I baked it all the same with fresh yeast, now I am kneading for 4 portions (I have a small hb, I make 0.5 portions each). You can eat with your lips, as they say sometimes! Thanks again, I'll try to add a photo later. : girl_claping: 0

And now I'm bothering, then I'll tell you what happened!

[Yulia,]

Yulia, how nice that you did it !!!
You always doubt whether others will succeed in your recipe. Thank you for baking and sharing the result.

Galina, I'm worried, but I hope for a good result.

I'm worried, but I hope for a good result.

Yes, I also hope, otherwise I would not have taken it ...

[Lenochka]

Lenochka, That's what I did:

She baked in a bread maker on the "Russian cook" mode. I didn't use the glaze, I just slightly anointed it with condensed milk on top.
Thanks for the recipe! Kulich was a success!

[Galina,]

Galina, Happy Easter!!! Kindness and patience!
What a great Easter cake! Neat, beautifully decorated! And I can't even believe that it's from a bread machine!
I wanted to try it in my Polaris, there are 2 small buckets in the same place - it should turn out nicely. I'll do it somehow.
Thanks for your x / n baking experience and a wonderful photo report!

I inserted a photo of the cuts into the recipe. The penultimate photo shows a piece that remained from the MV cake after a festive breakfast. (Dad, mom and son "treated themselves" ...)

[Lenochka]

Lenochkaplease, to me on YOU.
Now I report to taste. The cake was baked great. The incision is the same as yours, only, perhaps, a little yellower. The yolks were bright orange. And very, very tasty. I will leave the recipe for the next Easter. Of all the cakes that I baked before, this one is the most successful! And bland ...
Thanks again for the recipe!
Happy Holidays!
Also: I did half the dose. And with dry yeast.

[Galya,]

Galya, what a detailed taste report !!!
It is very important for me! After all, everyone has different tastes, and you always think about whether others will like it ... (Relatives and friends do not count.)

Of all the cakes that I baked before, this one is the most successful! And bland ...

Absolute coincidence with my opinion.
For Easter, I often also cook grandma, wreaths, bunnies and so on. baked goods. There are always a lot of pleasant troubles! Therefore, the "cleanliness" of this recipe is very attractive. You don't need to put dough in the evening, or conjure over the dough.
Thank you, Galya! Now I am calm that everything turned out well, and your choice of a new recipe was not in vain.

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Lenochka]

Lenochka, Congratulations! Such a wonderful cake could not pass unnoticed!

[Chef,]

Chef, thank you very much! Very, very nice.

Check mark, ! Thank you for your congratulations!
You were one of the first not only to notice this recipe, but also decided to try it out, taking only my word for it !!! You are the main tester !!!

I took advantage of your idea of ​​decorating with marmalade. Tasty and beautiful, thank you. Specify, plz, the moment of kneading the dough by hand or with a combine, the longer you stir, the better, right? Does the fiber depend on it? eh

[Lena,]

Lena, You are absolutely right - the dough only gets better from a long kneading! The finished cake will have a layered structure, it does not stale longer. In the old days it was said that the dough for Easter cake should be "hit 200 times". Now for kneading it is easier to use a combine, bread maker and other assistants.
I am glad that you liked the idea of ​​using marmalade for decoration and came in handy.

[Lenochka]

Lenochka, I hasten to report that on the 4th day after baking the cake is still soft! And delicious! I keep it in the refrigerator and heat it in the microwave for 30 seconds. It looks like it's just baked!
Thank you for finding such a wonderful recipe!
Thank you for sharing!

[Check mark,]

Check mark, I'm so glad that the recipe did not disappoint, and I like the cake !!!!!!!!
Yesterday the incised one was left on the table, they didn't even cover it with a towel. Today we tried it - it was not weathered! As if they had just been cut.
This cake can be frozen! There was a year when I baked so much that they could not eat. Cut into slices and freeze. Then (in the "hungry" time) she took out several pieces and feasted on them.

[Elena]

Elena, thank you, I wouldn't have guessed to put baked goods in the freezer myself! Now I will also know this method.

[Elena]

Elena, the camera is discharged as always, if they don't eat it while it's charging, I'll show it. But I already like it, it's pretty so they rise in the oven

Very tasty!!!!!

[Larissa,]

Larissa, what beauties turned out! The eye rejoices!
The crumb structure is simply GORGEOUS!
Was the dough kneaded in a bread maker or in a food processor? You have to knead with your hands for a very long time to get a similar fiber and fluffiness.

[Elena]

Elena, kneaded in a bread maker. Yes, you need to knead with your hands for a very long time. For Easter I baked according to a proven recipe, but my head ached and there was no strength to knead it, it turned out completely different

[Larissa,]

Larissa, I understand - she was half-dead all that week.
Good kneading is very important in cake dough! The devices greatly facilitate our work!

Elena, thank you very much for your recipe! I liked the Easter cakes very much! Experienced cakes were delighted. I bake all week, eat faster than I bake Thank you very much, amazingly tasty

I bake all week, eat faster than I bake

And I! Now I'm baking again

[Nikael,]

Nikael, thanks for such a review! So nice ...

Larissa! I'm already thinking about a repeat. Now I'll try it in a bread maker, in small buckets.

[Elena]

Elena, very tasty, even I eat. And I eat very little of this, I like to bake more. How many recipes I try and I like them less and less, and those that I like are difficult to make or expensive products are needed. And here everything is easy and simple, but the result is: girl_love: My peasants bake cakes for at least a year, so this is not the last time: girl_haha: I read before Trinity, you can bake.

[Larissa]

How many recipes I try and less and less I like them, and those that I like are difficult to make or expensive products are needed.

Larissa, this quote of yours completely coincides with my opinion. I appreciate simple recipes more and more ... The main thing is that the taste does not suffer from this. It is very important for me.

I bake all week, eat faster than I bake

What do you think?! I'm baking again. The bread maker kneads, works, and my circles are cut around And again Thank you very much, Elena!
The nine-year search for a delicious cake recipe is over!

I appreciate simple recipes more and more ...

And I!
Sister!

[Galya]

Galya, !

The nine-year search for a delicious cake recipe is over!

There's nothing even to say ...
Thank you for your choice! Very flattering.
I was looking for my recipe for 14 years. She studied various subtleties, selected a delicious ratio of ingredients. I stopped at this option. Everything suits me.
(Although in the recordings there is another, too, a good version of the cake. It will be necessary to bring it to mind ...)

I bake all week, eat faster than I bake

I can recommend my trick: I only serve Easter cake. Very high in calories. So fast are eating up !!! This allowed me to save one more cake out of 5.
True, Easter is over today ...

Yes, delicious Easter cake, baked according to your recipe. I mixed it in Panasonic, everything got mixed up. Sugar put 200 g, it turned out straight sweet. During the batch, added Art. a spoonful of flour.

[Evgesh @,]

Evgesh @, glad that everything worked out. Sugars can be increased or decreased to taste.

[Elena]

Elena, the handsome man turned out. Can you use dry yeast and how much should you take, if possible?

[Olesya,]

Olesya, thanks for the compliment! Glad we looked at the Easter cake.
On the first page we discussed replacing pressed yeast with dry yeast. : girl-yes: Read here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383089.0

Helen, I decided to bake Easter cake according to your recipe. I think everything will work out, thank you in advance.

[Nina,]

Nina, thanks for trusting the recipe. I really hope that everything will turn out deliciously, and no problems will arise !!!

[Shelena]

Shelena, Helen, thank you so much for such a detailed master class :))) Few people are so diligent in explaining the details. I was not going to bake with live yeast, but your recipe awakened in me an irrepressible desire and faith that I will get it - tomorrow I will run for yeast. I will definitely try and report back :)))

[Vika]

Vika, thank you for these words. I am very pleased. I am glad that I liked the recipe. I always want others to do as well, so I try to take into account all the nuances in the description.
Don't be afraid of "live" yeast. The main thing is that they are fresh. Then the pastries will be magnificent.
Happy and tasty Easter cakes !!!

[Elena]

Elena, I want to bake cake according to your recipe. If you take 600 grams of flour, then you need to multiply all the ingredients by 0.75?

[Natalia,]

Natalia, Yes. Multiply by 0.75. 600g is 3/4 of 800g

[Elena]

Elena, Thank you

[Shelena]

Shelena, please tell me if you do not add zest to the recipe, will the cake's taste characteristics not suffer much?

[Oksana,]

Oksana, the cake will simply be less aromatic.