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

[Elena]

Elena, thanks for the answer. My household is just very conservative about such things, maybe you can replace it with something else?

[Oksana,]

Oksana, you can try a little more vanillin and liqueur add.

Oh heaven! My favorite recipe for Easter cake, which I have been baking for 5 years already. But everything is in order. I am reading a thread about SV Polaris, followed Lenochka's link. Yeah, such a beautiful Easter cake, I read the reviews: I think everyone is praising so much ?. Returned to the recipe. I read it and can't believe my eyes: my favorite Easter cake I also have been looking for a recipe for several years to satisfy my needs: airiness, not "prickly", not "thick", not "heavy", did not stale for a long time. All this is in this recipe. I will bake and compare. (there are some differences in proportions,). Happy Holidays everyone!

[Shelena]

Shelena, Lenochka, I did it He is beautiful, thanks to you, I am no longer afraid of live yeast (they are still pretty), the home ones are rather humming :)))) I will expose a photo report if I have time to decorate, because the situation is suspicious: I baked four, alive already only two For my taste, sugar is not enough (but I really have it everywhere), can I add? Lenochka, thank you very much for the recipe and the master class, I will definitely bake for Easter and I will definitely report back

[Vika,]

Vika, Hurrah!!! You have conquered your fear of "live" yeast! How glad I am for you !!!
Perhaps the yeast was VERY fresh and the sugar was eaten. Another such moment: when there is a frosting hat on top, it turns out much sweeter, and you all ate without decoration. Add sugar to your taste.
It's so nice that your family liked this cake.
Bake for health and please your family!

[Anna,]

Anna, how many warm words in your little message! I was very moved. Thank you so much!

I will bake and compare. (there are some differences in proportions,). Happy Holidays everyone!

It will be very interesting to know your opinion and your comparison of your own version and this one. I will wait for impressions! Thank you for your congratulations.
Lush and beautiful Easter cakes !!!

[Shelena]

Shelena, and in a bread maker if I bake or better in a cartoon I have a Panasonic.

[Lily,]

Lily, it is possible in X / P and in MV.
She did not bake in a bread maker herself, but Galina did it. Here is her photo report:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383089.0
If you are thinking of an oven in a slow cooker (I wrote about the intricacies in the recipe itself), then take into account this nuance: in Brand the temperature on the "Pastry" is higher, so the time for Panasonic will be longer, I think, by 15 minutes. But it is better to check with a skewer.
Because of the large amount of dough, I often use all the auxiliary devices: a slow cooker, a bread maker and an oven. Try and bake several at once. Good luck!

[Shelena]

Shelena, exactly, I'll try!

[Lily,]

Lily, fluffy and delicious Easter cake!

good afternoon, tell me, is this a recipe for the oven and multicooker only? and if you bake in a bread maker? in the recipe I see only batch in HB.
Thank you

[feika2,]

feika2, good evening!
On the 1st page in the comments there is about how half a portion was baked in a bread maker. Here's a link:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383089.0
Read more and posts after that on the same page.

I baked a test cake yesterday in a bread maker, took 1/2 proportion for 900g, (BORK, mode 1 main).
the cake turned out to be amazing, just right. during the rise of the dough, she lowered it several times, but still the cake rose very well, it rested directly on the lid but not swelling, inside it was yellow, it tasted creamy. lovely.
tomorrow I will try to make smaller Easter cakes in the oven so that the children can eat comfortably.
Thank you very much, I already have orders from friends for this cake by the weekend :)))

[Shelena]

ShelenaElena, does the dough at the end of the replacement stick to your hands?

Hello, I liked your recipe very much, but a question arose immediately. If you take dry yeast, then they need to rise for 10-15 minutes? Or you can put all the ingredients in a bread maker at once. Not much baking experience and afraid to ruin it.

[Groha,]

Groha, good day!
Dry yeast does not need to be activated, pour it directly over the flour.
Ready to answer questions about Easter cake, ask. I know perfectly well how scary the first time is, especially if you have little experience with the test.

Rezlina, the dough sticks a little. But once in a while it is not necessary. Today, for example, during kneading, I added 3 tbsp. l. flour, and the dough was practically not sticky. Here is a photo after lightly applying the dough. As you can see, the hand is clean.

After proofing, the dough is very pleasant to the touch. I played right in the Easter cakes with pleasure when I laid them out in forms.

feika2, how did you manage quickly !!! : bravo: It's so good that it turned out well and you liked it! Everyone has different bread makers, the settings are also different, but the result is good! This is very encouraging!
Thank you very much for your experience and report!

Thank you very much for your reply! Today I will try to do it! I will report on the results))

[Shelena]

Shelena, Lenusya, there is nothing to decorate: while I was choking, they cut the last of Tuesday's batch :) Sorry for the quality of the photo, I sincerely hope that it is not the last: a new batch is planned for Saturday, and I will definitely not give them away to anyone without any decoration , this is for the best: not decorated, well, as if we had not really sinned, but we will decorate already for the Holiday. But I, in fact, why - cut today, it became even better and with a large margin took first place among the other two, baked according to other recipes. This is really a VERY GOOD recipe, which is even obtained by ...

Today I also baked this cake for a test before Easter, it took a long time to choose which oven to bake, and the fact that I learned my first bread in Polaris from your namesake recipes also played a role.
I liked it very much, the smell and taste of citrus, so delicate.
Question-dough of what consistency should it be? I was very liquid, I added 3-4 tbsp. tablespoons of flour, but I had little zest, I took out a piece from the freezer, and they, after all, should also give thickness, right? Already went and bought oranges and lemon.
I'm waiting for an answer, I'll bake it anyway!

already cut a lukewarm one, crumpled 2 pieces

Good evening! Today, too, for the first time, I was allowed to bake with live yeast, I had already kneaded the dough by hand and set it up for lifting, but I was worried about something. I read the recipe again and a couple of questions arose: firstly, how long will it take to rise, and secondly, is it possible to bake in a cartoon directly in her saucepan? Really looking forward to the answer

Hello! Can you please tell me about the liqueur - is it necessary to add it? That is, is it just for flavor or does it somehow affect the dough? I bake cake for the first time in my life, I'm afraid to make a mistake

[Nastya,]

Nastya, liqueur gives flavor. I often replace it with homemade cherry. Maybe you also have some aromatic alcohol? If not, then exclude. Add more zest and vanillin (vanilla sugar).
Don't be afraid to bake! Everything will work out. I sincerely wish you this!

Lingonberry, good evening! Do not worry!
The oven can also be in the multicooker bowl itself, but the hats, of course, will not work.
How long the dough rises depends only on ... the dough itself. You must definitely watch him.
I had 2 full batches today. Easter cakes from the 1st batch rose in an hour. And from the second one "thought" longer, did not rush. We climbed almost an hour more. And one day, and the hands are the same, but the mood of the test is different. It is lively and capricious, like us, sometimes .. So look into the multicooker. As soon as you feel what has risen, carefully close the lid and after 5 minutes turn on the "Baking".
Happy Easter cake!

[Lena]

Today I also baked this cake for a test before Easter, it took a long time to choose which oven to bake, it also played a role that I learned my first bread in Polaris on your, namesake, recipes.
I liked it very much, the smell and taste of citrus, so delicate.
Question-dough of what consistency should it be? I was very liquid, I added 3-4 tbsp. tablespoons of flour, but I had little zest, I took out a piece from the freezer, and they, after all, should also give thickness, right?

Lena, I am very pleased that you have chosen this recipe. Thank you for your kind words.
The consistency of the dough is not entirely liquid, but, of course, if you compare it with ordinary bread dough, then this is a mess. Today I also added 3-4 tbsp to one of the parties. l. flour. A little later I will add more photos of the batch.
The zest, it seems to me, does not give thickness.
Lena, did you bake in the oven or in C / P?

Korolek, Vika, what a beautiful cake you got. It's a pity to even decorate - he's good himself. I understand why yours pounced on this pastry. Manit.
The cake ripens after baking for several days, so the taste changes for the better. I'm glad that you are now also a fan of this test.
(This year, for the first time in many years, I did not take a new recipe in a pair of this, but baked all parties according to one recipe.)

Shelenochka, and if there are two buckets in our Polaris, then in what mode should you bake? We don't have a Russian chef

[Larissa,]

Larissa, today I baked in a small bucket, used the Sweet Bread program! Now I am writing a photo report and details, I will soon put it in the Polaris topic.

I decided to insert photos of today's cakes preparation.

All the ingredients are already in the bread maker. Did the full rate.


To prevent the flour from spilling out during kneading, I put a suitable plastic container lid on top. I took it off after the 1st batch.


If the dough is not helped during kneading, then it will look like this. Photo after the 1st rest after a five-minute batch.


I helped with a spatula, and the dough was kneaded.


Here it is after adding the raisins.


After the end of the program (after 1.5 hours).


One hour after unfolding into shapes.


After baking.

If you let it rise to 3/4 of the volume of the form, then it turns out like this:


If you let it grow almost to the very top, then like this:

I baked a cake in a Polaris bread maker. I did it in a small bucket. It turned out well.

In detail, with photos, I described everything in the topic of a bread machine:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334291.0

Helen is a gorgeous recipe! And the cakes are awesome !!! I take on arms, photo otpad !!! Thanks for the recipe and MK!

[Natalia,]

Natalia, Thank you!

[Shelena]

Shelena, Elena, oh, and the Easter cakes are good
And what kind of homemade cherry is there?
Today I baked Easter cakes according to your recipe. Smell
I think they will be delicious.
But I used to decorate only the cooled ones. And here it was necessary to smear hot. I take them out, but they are soft, they cannot stand, they have shifted. Maybe I was doing something wrong ...

[Elena,]

But I used to decorate only the cooled ones. And here it was necessary to smear hot.

Elena, why didn’t let them cool down?
Easter cakes, when they stand, become stronger. I’ll only make smart hats for mine tomorrow.

I take them out, but they are soft, they cannot stand, they have shifted. Maybe I was doing something wrong ...

The dough was, therefore, the most tender. Next time you can try or put more in the molds, or add a little flour (2-4 tbsp. L.) When kneading. Please take a look at the latest photos. The consistency of the dough is visible there. It is not liquid. The products are delicate, but not crushed. You can slightly increase the baking time.
By the way, I noticed that it is easier for me to handle metal forms. The cakes are stronger in them because of the crust. But with paper forms I had to work hard. I put molds with dough on a wire rack from AG, baked on it, took out and cooled. Without this, they would have crumpled.
So there are many different factors that affect the result.

And what kind of homemade cherry is there?

This is my husband who prepares in the summer, and I use it in baking.

[Shelena]

ShelenaElena, is it possible to smear on cooled ones? In the same place, crude protein:

Thanks for the advice on the test, I'll take a look. At the end it seemed to me that I needed to add a little flour, but I did not begin to deviate from the recipe so I want to try
Once I drank a friend's homemade cherry for a long time - I have never tasted such yummy food anywhere. Drinks like sweet syrup, but then you can't get up

[Lena,]

Lena, I decorate only cooled cakes. You can choose another glaze if you are afraid of raw protein. I, though I'm afraid of salmonella, have been preparing such a glaze for about 15 years already. True, I am sterile. My eggs with soda. I pour boiling water over the dishes.

... so I want to try

And it's even more difficult for me: I have to sleep, breathing in the aromas of baking, because they are standing at the very head of the bed.

Once I drank a friend's homemade cherry for a long time - I have never tasted such yummy food anywhere. Drinks like sweet syrup, but then you can't get up

It was clearly a male version. For women, the drink is made weaker. You won't fall off him.

This morning it became even tastier and firmer. Baked in the oven.

[Shelena]

Shelena, Lena, I also washed my testicles with baking soda and tried Easter cake today! Tsukatiki is very tasty inside
Lenochka! Thanks again for the recipe!
Can't you insert pictures from your phone? Something I didn't find the buttons

Candied fruits inside

Can you tell us more about candied fruits? At what stage were they added and which ones?
You probably need to orientate yourself by color to make it more fun. Like kiwi, yellow, and like strawberries or raspberries?

[Shelena]

Shelena Thank you so much for the recipe. The first time I baked with live yeast and everything worked out! I can't believe it myself))) Baking in a bread maker and a cartoon. In xp, everything turned out fine, but there is a question about mv. In the cartoon I put 2/3 of the whole dough. During baking, I looked into the mv (maybe I did it in vain?), The cake rested against the lid, after the signal it stood at my place for another 30 minutes, and then I turned it off and went to bed, got it out in the morning, the cake fell off great. What did I do wrong? I ask in order to exclude mistakes for the future, and so, I really liked everything. Thanks again from me and from my family, I will definitely bake some more.

[Pichenka,]

Pichenka, while Lena is gone, I can share my experience.
I add candied fruits that are at hand. More often pineapple and papaya. In my version, they are usually already cut into small cubes. If not, then I cut it myself. I add it when mixing in C / P on a signal, when mixing manually - at the very end.
Candied fruits affect the taste and give a pleasant variegation to the cut. Just add too muchaboutit, because they make the dough rise harder.

Rezlina -Lena, how good it came out delicious! The holiday will not be spoiled by failure !!!
Beautiful even Easter cakes are the key to a good year. So they thought in the old days. Have a nice year!

elena kadiewa, namesake, it seems to me, even though the dough was thin (judging by your words), the cake turned out to be pretty.

[Lingonberry,]

Lingonberry, glad for you very much! Many delicious compressed yeast recipes are now available to you. After all, Easter cake is usually the most capricious pastry, and you did it!
Let's take apart the cake in a slow cooker.

In the cartoon I put 2/3 of the whole dough.

I didn't quite understand this phrase. Tell me, is 2/3 of the dough from the height of the pan or from the norm of the kneaded dough?

During baking, I looked into the mv (maybe I did it in vain

It is imperative to look in. Otherwise, you will not know when to start baking.

the Easter cake rested against the lid.

You shouldn't be led to that. You need to guess the time and turn on baking when the dough still has room to grow (about 3-5 cm).
A good option is to bake in tins. Paper or metal. A simpler and prettier hat is easier to obtain.

after the signal, he stood with me for another 30 minutes, and then I turned it off and went to bed, took it out in the morning, the cake fell off great.

The main version of the fall is not finished. Next time, check with a skewer if it's baked. (You can also use a temperature probe, if available, T-94-96 deg.baked)
I wouldn't have kept it on "Heating" for so long, maximum 10 minutes. Otherwise Okulich will get wet.
Lingonberry, seems to have sorted out all the errors?
You are a great fellow. Several devices were immediately used. Next time everything will turn out to be 5+!
Thank you for your kind words addressed to me!

[Shelena]

ShelenaThank you for the advice, I never baked cakes and I'm very afraid to ruin everything. There is still a question, should the cakes be put in the oven on a wire rack or on a baking sheet?

[Oksana,]

Oksana, do not be afraid! Carefully re-read the recipe, yesterday's additions to it and try again.
It is more convenient to put cakes in metal forms in the oven on a wire rack, but small paper forms - on a baking sheet or on a wire rack. I used the round pizza tray and the airfryer for them yesterday.
Happy Easter cakes !!!

[Shelena]

Shelena, thanks, I will take into account all your comments, I will study further
That's just with disposable forms we are tight - yesterday, while the dough was rising, went around all the nearest stores, no where. We will look

[Shelena]

ShelenaThank you, we will learn.

Very beautiful!

[Smeshinka]

Smeshinka, thank you, countrywoman.

Lingonberry, wow, but we sell forms at every step. Even at the Crossroads, I bought small D = 7. They are also sold on the market.

Oksana, of course learn. After all, you have a great desire. And this is the basis of success. The first time is always scary. But how happy you are after the successful result!
I hold my fists for you.

All! I baked it at full rate! Much turned out!
I will decorate tomorrow.

[Shelena]

ShelenaPlease tell me what dough should it be? I got a little watery

Oksana, add flour, it shouldn't be very liquid, I baked it yesterday and today and added decent flour, more than half a glass, then everything went fine

[Oksana,]

Oksana, Lena advises correctly - add flour. Start with 3 tbsp. l.
Here are yesterday's photos of the test with the addition of 4 tbsp. l. flour:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383089.0
Everyone has a different flour, egg size, butter / margarine quality, so the dough is different in consistency. Focus on the photo.

Lena, with a full rate, a decent amount is obtained. But it depends on the size of the forms.

[elena kadiewa]

elena kadiewa, thank you, I have already poured it at random, the bun has appeared. but I had to knock down the program (I didn't have time to fill in the batch before the end of the batch). Now I don't know what I can do.