Kulich with cottage cheese in a hurry in a bread maker (option 6)

Category: Easter
Kulich with cottage cheese in a hurry in a bread maker (option 6)

Ingredients

Flour 500 g
Curd 9% or homemade 200 g
Odorless vegetable oil 60 ml (!!! or ~ 45 gr)
Medium egg 1 PC
Sugar 50 g
Vanilla sugar 30 gr (1pack)
Fast acting yeast ~ 9.5 g
Milk 200 ml
Raisins 100 g
Salt 1 tsp
Glaze:
Powdered sugar 100 g
Medium egg (only protein needed) 1 PC

Cooking method

  • Based on the "Valga buns"... We liked this loaf in winter, they baked it often. Therefore, I decided to swing at a cake with cottage cheese - I never baked it, but I had to practice - I immediately screwed up: I missed the amount of yeast - I banged a whole pack (I made a mistake with my outfit, I reduced it by 1.5 g in the recipe) and the cake ran away during baking, and then failed. An attentive eye will see that in the photo the Easter cake is standing on its head and is cut off - these are cuttings.
  • Pour oil onto a spatula and lightly grease the bottom and walls. We heat the milk to about 45 degrees, carefully pour it into a bucket so as not to mix with the butter, pour yeast evenly on top. While the yeast "comes to life" (5-7 minutes), rub the cottage cheese through a sieve and sift the flour into separate plates. As the yeast started up - bubbles appeared, drive an egg into the bucket (pierce the yolk), evenly lay cottage cheese first, then flour. Put salt, sugar and vanilla sugar in the corners. For aroma, I throw cinnamon on the tip of the knife - for an amateur, you can not put it.
  • We set:
  • - Weight - 900gr or XL
  • - Crust - light
  • - Mode - Basic
  • While the first batch is in progress, we help a little, the flour and cottage cheese slightly stick to the walls. When kneading, you get a pretty good bun. While the kneading is in progress, wash and dry the raisins on a paper towel. On a signal, add raisins.
  • After baking, turn it off, open the lid, let it stand for 5 minutes. Take it out and let it cool for another 5 minutes, then take it out of the bucket. While it cools, prepare the glaze and then decorate.
  • Because of the "escape" it was tasted ahead of schedule: the crumb is almost white, slightly raw (apparently still warm), the taste is not as rich as in butter. The cake itself is high, along the edge of the bucket, the hat at the beginning of baking was wonderful.

The dish is designed for

~ 1 kg

Time for preparing:

3 hours

Cooking program:

Main

Note

In the context: Kulich with cottage cheese in a hurry in a bread maker (option 6)

Scarecrow
greg_b,

The cut is gorgeous. The crumb is evenly porous, the additives are well distributed! Super result, I like it!
Toledo
Thanks for the recipe, it turned out gorgeous (without any experience at all) I touched the device a second time.
But there is a question, is it possible to use 5% cottage cheese?
It's just that this is sold in our area, the consistency is suitable and there is no need to wipe it, this is not a matter of laziness, it just happens that there is a situation at hand.
Thanks again, mine liked it - didn't even expect it from me.
greg_b
Toledo, I did it by 9% - I won't say that it turned out fatly, but this is probably after the cakes in butter. I think you can try 5%.
Wipe is not necessary, but slightly knead-crush what is easier to interfere with.
It's always like this - the eyes are afraid, but the hands are doing.
Toledo
Thank you.

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