Kulich "Royal"

[wales]

Kulich "Royal"

Category: Easter

Ingredients
eggs	3 pcs.
milk	75 g
separator sour cream (cream)	50 g
sugar	200 g
fresh yeast	20 g
melted butter	40 g
butter	60 g
flour	450 - 500 g
flour	50 g
milk	65 g
salt	0.25 tsp
a pinch of nutmeg
raisins	70 g
candied fruit	70 g
cognac	1 tbsp. l.
vanillin
lemon zest	1 tsp with a slide
saffron or turmeric

Cooking method

• A variant of Easter cake for lovers of heavy, "juicy" dough, with a wonderful aroma, and with the modest name "Royal".



• For dough: mix eggs, sugar, sour cream (cream), yeast and milk. Leave on for 12 hours.


• In the morning you will receive this dough:


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• If you stir it with a spoon, it will hiss.



• Cooking choux pastry - pour 50 g of flour with 65 g of boiling milk, and leave for 10 minutes to cool:


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• Pour the dough into a bucket of HP, and add the custard dough, vanillin, salt, flour, soft butter. If you like, add zest and nutmeg.



• I kneaded the dough on the "Village dough" mode (as I did wales) - 50 minutes kneading, 70 minutes rise, 10 sec. boning, 85 min rise, 10 sec. deboning 110 minutes rise.



• 20 minutes before the end of the program, I kneaded the dough by hand and took out the mixer, after that I left the dough for another ~ 1 hour 10 minutes.



• You can use any mode you like.




• This dough immediately after kneading:



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• And this is the finished dough:



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• Then put the dough on a greased surface and stir in the raisins with candied fruits (filled with cognac, if desired).



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• Put the finished dough in a mold and leave to proof until the dough rises almost to the edge of the mold. Then bake in the oven until tender, about 45-50 minutes, at a temperature of 180 degrees.



• I filled out the form 1/2 to make the cake denser, if you put the dough on 1/3 of the mold, the dough will be airier.



• 

Note

If there is no suitable sour cream and ghee, then it is quite possible to replace the sour cream with milk, and the ghee with regular butter. It will still be delicious.

And, in general, do not hesitate to adjust the recipe to your taste.

Bon Appetit !

[Qween]

Ooh-ooh-ooh! And I got a feeling of airiness of Easter cake, but you say "heavy". It looks 100%. Unfortunately, one can only guess about the taste ... I'm sure they are just as delicious.

Shl Qween, can I have a piece too? ..

You wrote: "50 gr separator sour cream (cream)"
If you do not replace sour cream with milk, then what kind of fat content of cream, in your opinion, would best suit this modest royal cake? And how many times larger does the dough become? I want to provide for dishes of the required size, otherwise this royal cake will burst

Well, cooliiiiiiichik !!! I put him in line. 🔗

I really love your recipes, dear Qween! 🔗

[poiuytrewq]

Thank you, my friends, for the kind words!

poiuytrewq , I think that this very top piece is the most tasty one. I also treat you to them.

Shurshun, I think that it is quite possible to replace all the milk and sour cream in the dough with liquid cream 10-20%. Or you can leave the milk, and add 30% sour cream, like in the company "President". And there will be no cream - it doesn't matter, then pour only milk.

Dough practically does not increase in size. And the dough grows well. Photo # 4 shows the finished dough in a bucket from my HP. The maximum weight of finished bread in my HP is 1 kg.

Stеrn dear, try not regret it.

Help!!!! I wanted a cake for something, and since I brought saffron from the UAE, I want to do it with it (well, I got such a reins under my tail))). But how many of these same stigmas to soak so that I have no idea for such a recipe as "royal cake" ..... But now kill me, but until I do it with saffron, I will not calm down ...
So, kind people, help ...

[londar]

londar, I'm sorry I didn't answer right away.
Pour a glass of vodka over a coffee spoon of the stigmas, and then add a coffee / teaspoon of such a solution where necessary. If the color does not suit you, then add more.

[Qween]

Qween, please tell me how much dry yeast is needed for the recipe instead of live? Probably 2 spoons?

[londar]

londar, I'm sorry I didn't answer right away.
Pour a glass of vodka over a coffee spoon of the stigmas, and then add a coffee / teaspoon of such a solution where necessary. If the color does not suit you, then add more.

Oh, THANK YOU SO MUCH !!!!!! And then he did not give me rest, this saffron ... Now I will definitely bungle your cake for a test)))

[Zhivchik]

Zhivchik, I do not bake with dry yeast, but I think that 3 spoons should be put, and 2 only if very fresh yeast :). The dough is heavy.

londar , I'm glad my answer is not too late.

Forgive me, maybe, who knows - I didn’t make the dough in HP - what mode should I set in Panas 255? Very tasty photos!

Forgive me, maybe, who knows - I didn’t make the dough in HP - what mode should I set in Panas 255? Very tasty photos! Flower

If you just knead the dough well, then a couple of times in a row on dumplings, and the proofers separately under a damp towel.

And so that automatically and knead and distribute?

So that it does not automatically work, the dough is rich, a lot of proofing and a few rises. The principle is something like this, mix well, then rise, lower, rise, and so on several times ... at the end raisins and candied fruits interfere ... Maybe it would be possible to start the dough mode several times, but in Panasonic at the beginning there is a leveling temperature from 30-40 minutes, and then kneading, but it is short and will not knead such dough well.

Preparing for Easter, I did everything according to the recipe. True, I put homemade sour cream in the dough. I have a Panasonic, I mixed it on the "main" mode and then put it in the forms and left it to rise. They stood for 2 hours and did not rise. I got tired of the whole thing, and I decided to bake what I have. While baking, Easter began to rise quickly and the roof exploded.
The cake tastes delicious! It remains only to achieve an aesthetic look. The question is, why didn't they come up with me? And where should the dough stand warm?

[DJ]

DJ, my dough is where it works. Usually on the kitchen table.
The dough may not rise well due to tremors. Try increasing the amount if you are not sure about freshness.
Next time, put the drip tray in the oven to keep it moist. And you can grease the roof of the cake with some water.

It feels like all the culinary bakers crowded in the Myasoedovskaya Temka. And Royal that, no one bakes this year?
I will put dough in the evening - I will report tomorrow

What do you mean no one bakes?)) I'm baking, the first batch is on the way in the oven, I'm not going to tell you about the taste yet, but I’ve got the paint job there ... And I liked the dough very much, it was alive ...

Girls, help !!! What to do? Fresh yeast does not work for me, can I replace it with dry fast-acting yeast?

Of course replace

I report in advance: despite the Kryvyi Rig yeast (which is scolded in the meat-eating topic), the sponge lasted 12 hours normally. So it froth beautifully! Very aromatic.
The recipe has doubled. Now I have mixed in flour and half of the dough is kneaded in the HP. I had to add 2 tbsp. l. flour (by 1 \ 2), otherwise I'm afraid that the dough turned out to be quite watery - as if the roofs did not fall.

Here are my cakes, they didn't rise again

I sinned for yeast, but now I understand that these are "crooked hands".
But I just won't give up!

probably this is yeast, although judging by the photo and the torn roof, they still somehow fit you. Yesterday I baked this recipe for 2.5 kg of flour and kneaded on the living.
Six large and three small ones, because they all turned out to be handsome, they didn't break the roof, not one fell, and the dough was so simply lovely in elasticity ...

Well, here I am reporting: Everything turned out just fine !!
Thanks for the recipe

[londar]

londar What a beauty !!!!! Bravo!

londar gorgeous pasochki !!! I also have this dough right now, I hope everything will work out.

Мailgor, It should definitely work out !!

Girls, I'm so glad, I didn't spend half a day in the kitchen in vain. Here she is my bead.

Oh, how pretty they turned out !!!!!!! Mailgor (y)
What pleased me in this kulich is that with such a soft dough, almost perfect Easter cakes come out, the roofs are even, for some reason, holding them in my hands, I associated them with porcini mushrooms, and I just want to squeeze and stroke these Easter cakes and stroke the tops))
Tomorrow here's another taste to try and calm down completely)

We will share our impressions tomorrow. My husband has already eaten a small cupcake, but I stand it.

Having collected all the information from those who ate this cake, I report ..
Everyone said that the cake tasted just superb and was eaten instantly by everyone.
So again, many thanks to QWEEN for the recipe

[londar]

londar , mailgor , you got such beautiful Easter cakes! Perfect just!

It's so nice to receive such feedback!

DJ , I think that next time you will get the same beautiful ones.

londar, and you personally liked this recipe to taste? Is everything the way you wanted?

londar, did you personally like this recipe to taste? Is everything the way you wanted?

Oh, how the recipe pleases. Yesterday my husband and I ate the whole cake together, so my husband still mumbled and walked half a day, which is not enough for him))). And everyone who baked was told that this was the best cake that I baked

[londar]

londar , I am very glad !!!

[mailgor]

mailgor, have you got beautiful Easter cakes?
And what did you lubricate or water them with?

I diluted the icing sugar little by little with boiled water, stirred and watched so that it was not liquid, but not very thick, I saw it in some kind of program.

[Qween]

Qween I finally got them
I decided to practice before Easter
and everything worked out

But I still did not understand what was the reason for my previous failures.
This time for the dough, I warmed up some milk and dissolved yeast in it (maybe this played a role?) And added everything else (without sour cream) and tightened it with cling film. Well, and yeast, new for the first time baked on them, but I knew that they were 100% fresh.
So I rack my brains, what could be the reason for past failures? yeast, sour cream, cold milk, film?

[DJ]

DJ , beautiful pasochki turned out!
I make a dough with milk from the refrigerator, though I do not tighten it with a film, but cover it with a plate. I am inclined to believe that yeast let you down last time.

[timer for 13 hours]

I also rehearse before Easter in Panas.

Here's the "Royal Bummer":



In order to get acquainted with the result, I made 400 grams of flour.

My mother liked this beetle sooo much, she said that it was like in a stove according to an old recipe. I didn’t beg for praise from my mother, I’m just giving all the pass rehearsals to my parents for testing, and they also compare.

I put in Panasik's bucket:

350 grams of flour
70 grams butter (cut into chunks)
a pinch of salt
vanillin

cooled choux pastry made from 50 grams of flour and 60 grams of boiling water

poured a mixture of:
110 ml milk
2 eggs
150 grams of sugar
17 grams of fresh yeast

The dispenser contains 100 grams of raisins

Basic with raisins mode, timer for 13 hours ... That is, I put it on for the night, and in the morning I took out a paste. It turned out to be so soft that it wrinkled during cooling, although it lay on the pillow.

The girls have baked a royal sandpiper today - they are preparing for Easter. I have a question, does it smell like yeast? I took everything exactly according to the recipe, fresh yeast. Appearance for 5+, oily, slightly plump - in short, everything is fine, if not for the smell of yeast. Maybe take them a little less or better try them on dry ones. Tell me what's wrong. True, the son grumbled and said - great, but I still doubt it a little. And still girls, do you add flour to the dough? Maybe add a little.

[pljshik]

pljshik , this cake should not smell like yeast (and not only this cake). You do not need to put flour in a dough - it is so conceived.

I can assume that the reason for the smell is in yeast. What do you take? Maybe try others.

20 g of yeast for 500 g of baking is generally the little things of life. the dough is likely to be overridden. if the yeast is good and fresh, then they are active much faster.

Especially on Saturday in Ashan I took a fresh "luxury", before that I made bread with them, by the way I like bread on fresh yeast more than on dry one. The dough rose remarkably, because.That is, I have no comments on the behavior of the test at all, everything was fine. But I think if you reduce the amount of yeast, it will be difficult for them to raise the baking.

[Qween]

Qween, made cakes according to your recipe and meat-eating.
The king's cake has won! After the tasting, everyone liked this cake more. Myasoedovsky turned out to be ordinary to my taste.
Most likely I will not look for the "perfect recipe" anymore, since this is a very tender and juicy cake. I put the dough in 1/3 forms, the cakes rose to the brim and did not fall off during baking. Although I made a saf moment on dry yeast.

Here are my Easter cakes this year. Everything turned out. Thank you! Apparently it was really about yeast.

And it is possible for the dough to stand for more than 12 hours. I want to immediately put a large portion of the dough, so that it was faster? And then last year, I put a new dough every 4 hours.

Good afternoon (or night) everyone. Unfortunately, a photo of the finished test has disappeared from Temka, can you restore it? Therefore, I did not understand whether there should be something like a kolobok or not? I made this dough in Delphi 104X on the "Village bread" mode. This is the dough at the beginning of the kneading



This is the end of the batch, the butter has melted ... ... I had to add more flour and turn on the batch again. And the batch in this program is 50 minutes. I put 600 grams of flour in total. This is the end of the re-batch

I have a vague feeling that I did something wrong. Tell me, pliz. I haven't tried the resulting products yet - they cool down. But when the dough was laid out in tins, the dough did not stick to your hands and did not seem to be dense. And how convenient it was to make the dough in this mode: I loaded everything into x \ n and after almost 6 hours took out the ready-made dough. And no "wet well ....". Story! Make Easter cakes every day!

[DJ]

And it is possible for the dough to stand for more than 12 hours. I want to immediately put a large portion of the dough, so that it was faster? And then I last year, put a new dough every 4 hours.

DJ, I did not leave the dough for more than 12 hours. I always put the dough as usual, and it is better to let the dough ferment longer. Some will go for baking earlier, and some later.

SWIFTA, there is no way to restore the photo. I also display the dough after kneading and before cutting. Immediately after kneading, the dough is very soft and floats. And when it ferments well, it becomes firm and elastic.
And now I have a Panas on the farm, so it seems that he can knead an elastic dough from one water, Kenwood was not even close in terms of the kneading quality.

The dough that you have in the third photo is rather dense. I would put in a little less flour.

But, you bake as you like and it turns out better. The main thing is to get a good result, not disappointment.

[Qween]

Qween, thanks for the answer and a huge - enormous THANKS for the recipe. I recently bought myself a Delphi (well, I wanted to, I drew the list of modes, and, in particular, Rustic Bread), now we have field trials. I really liked making the dough on this program, no stress, the oven did everything by itself, I just laid it out in the molds. The beauty! Usually Easter cakes take a lot of time, this recipe is just a godsend! Thanks again for such a low-cost recipe! When I taste the cake, I will unsubscribe, but after all, it will acquire its real taste only in a few days ... Eh, I could only bear it! I'm afraid there won't be enough willpower ..
And the dough when laid out did not seem to be steep, it even tried to stick to the table, but it did not stick. I don't know how it would have behaved if it had been less frequent ... but I'll try, I really liked the recipe!

is there a minimum for dough? or just 12 hours and that's it?