Kulich "Royal"

Thanks a lot for the recipe!
Very tasty, aromatic, not dry at all. And most importantly, it turned out to be layered.
True, I replaced all the milk with 10% cream, and the butter was all just butter.
To the question, will the mixer with the attachment knead the dough? At the initial stage, I tried to knead with a hand mixer with hooks, but it did not pull. I just divided the dough into 2 parts (I made a double portion) and kneaded in a bread maker, then I connected the parts into one container and they rose together, very quickly, by the way.
Of those who were treated, two asked for a recipe. The rest are just silently envious, I guess!

I'm reporting on the Royal. From a portion it turned out 3 liter Easter cakes. The butter was all butter.
During the tasting, opinions in the family were divided: my husband and I liked the denser, moist structure of the Royal, and the children, grandson and mother-in-law liked the more airy structure of the Lazy Man)))
Taste, aroma and aftertaste were unanimously found equal in both subjects))))

Here they are - the Queen)



Thank you, Anya! It was very tasty for us

Well, who what, and I again this cake. I put the dough in the night, and in the morning I start to create. Anya, thank you very much !!!!

This recipe is more than 5 years old, but I have never come across it. It seems not difficult

[Albina]

Albina, by the way, it tastes better than the Royal Bummer, and butter, and even Paraschina Pasca! I've been training here all week - so this is the opinion of my overfed family!

I make the icing from powdered sugar and milk, then it does not float in the pan.

Pliz, tell me the recipe for your glaze.

[anavi]

anaviOlga, have you by any chance tried to compare Myasoedovsky with him?

[Rezlina]

Rezlina, Elena, unfortunately, did not reach Myasoedovsky's hands - but she really wanted to ... But ... Holy Week. I will definitely bake on Easter week. In general, I baked Paraskin's pasque - something he was crumbling with me. Here is the Royal Bummer - also delicious, but still just Royal- Very tasty, I think, because I baked it in a custard. Therefore, tomorrow I am going to put Svettina custard cakes - so that there are a lot of custards. And definitely this Royal in HP, and also, if you bake in HP - I have a round bucket in Bork - the most delicious Easter cake that I baked - this is Excellent Easter from Lena Bo - it's actually something!

Here is the Royal Bummer - also delicious, but still just Royal - Very tasty, I think, because the custard

Olya, finally can you be a bummer too

[Alexandra]

Alexandra, exactly, I also forgot! So much for a couple of weeks! But all the same - this one tastes better!

[anavi]

anavi,
Olya, a lazy person should only be tasted in two days, then it becomes so tasty !!!!! Now I will show in the topic about him what I did today Kulich "Royal Bummer" in a bread maker There, at the very bottom.

I baked this cake, very tasty, fibrous, for some reason not heavy. Juicy. Baked with dry yeast, put half of the yeast into the dough, then the remaining half into the flour. Good recipe, many thanks to the author.

Olga, have you by any chance tried to compare Myasoedovsky with him?

Myasoedovsky turns out harder for me. How to compare them, each is good in its own way. Royal I got closer in taste to butter from Elena Bo. Maybe because of dry yeast yeast, they push the dough

Myasoedovsky turns out harder for me. How to compare them, each is good in its own way. Royal I got closer in taste to butter from Elena Bo.

I do not agree. Butter - like an ordinary, rather tasty cake - sweet bread. And this one - as, by the way, and the Royal Bummer - is a straight cake ... delicious-y-th ... fibrous.

I agree with the previous speaker completely. The whole family about Butter said without saying a word - delicious, but not cake. This is a 9 kopeck bun. And the Lazy-Kulich. Today baked Royal. I liked the dough very much. But about the taste only on Sunday.

Girls, good night! Tell me, has anyone tried to knead this dough with your hands ??? : girl_manikur: Well, I really want to try, but no HP

Any cake can be kneaded with your hands. Long and difficult. First with a spoon in a circle, then the Konda dough will start to roll, soaked in rast. oil with your hands. The longer you knead the dough, the better the dough will be.

[Irina]

Baked with dry yeast

Irina, and how much dry yeast did you put?

But I have a problem with this cake. I baked it for the first time in 2013 - I decided that it was the most delicious cake for me. After panettone of course (this is my love from the first look bite). The first time the cake came out as a masterpiece! Layered, perfect balance of sugar and other ingredients. And last and this year - even though you cry! It rises badly and that's it !. And it's not the first year that I've been baking paski. After all, I have been suffering from this business since the age of 15. I've tried everyones. I really don't know what to think.

At the same time, the panettone turned out to be gorgeous as always.

Irina, how much dry yeast did you put in?

Natasha, a pack of dry yeast is equivalent to 25g of fresh yeast. In a pack of 7g dry, I used 5g for two passes

[Irina]

Irina, Thank you

My Easter cakes are waiting for baking. Form 12/9 cm. Layed on 360 g of dough. Came out 3 pcs. There was 1/3 part in the form. Have grown to the top and there is already a hat.

Peerless Easter cake! My fastidious husband every year, to my delights and searches, says that of course it's delicious, but his mother once baked in a Russian oven in childhood ... and the "old song about the main thing" began that mother's cakes are unique.

And so I took up the "Royal". She did not step back a step from the recipe. Dough for the night, and in the morning, I brewed the dough and everything else in a bucket. Of the additives, only a couple of spoons of saffron tincture - Chuchelka taught, thanks to her! And also rubbed the zest of a large lemon into a bucket. Vanillin added generously, not vanilla sugar, but vanillin.
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The recipe is easy and not time consuming, so I will not switch to its "lazy version". This time:-)
The main thing is the result: the most delicate fibrous crumb. I do not like Easter cakes, which dry quickly right on the table, they did not have time to cut them, but they wind up before our eyes. This is not for everybody. I will not argue. But "Royal" is tenderness itself! It smells like an expensive perfume - you cut it, and behind the knife there is a thin butter-vanilla-lemon-saffron trail :-))))
And finally, my husband's assessment: this cake is tastier than mom's !!!!!!!!!

Thank you so much for the recipe!

Qween, I was very interested in your cake, I want to try to knead it with a combine, (there is no bread machine), tell me how many dough rises to make?

Doesn't it adapt to the bread maker at all?

Dough for the night, and in the morning, I brewed the dough and everything else in a bucket.

I put the dough, stuck it in, and the oil is not enough 50 grams in total. Girls tell me, can I add margarine to the norm? I can't run to the store in the morning.

Why not? Of course it is possible. I also sometimes add when there is not enough oil.

Tomochka, thanks!

Anya, another thanks for the recipe! I'll try to insert a photo tomorrow.

Thanks for the recipe! I wanted to post a photo, but newbies on the site are not allowed ((I added more candied fruits on my own: raisins-100gr, candied fruits (strawberries, cranberries, papaya, mango, pineapple) 140g total = 240g generously sprinkled with cognac), I also want to try more oil, but while I'm afraid, I still love airiness))) And also the color is AMAZING !!!!!!

[Qween]

Qween, thank you so much for the recipe. I used to bake the Royal Bummer, but this Easter I decided to bake the Royal. What scent is in the house!
Baked in the oven, kneaded with a hand mixer. From the amount according to the recipe, 3 medium Easter cakes were obtained.A bit self-satisfied - put more raisins and candied fruits than indicated in the recipe. The author is so respectful For me, this is the most delicious cake of all that I have ever tasted!

[Elena]

Elena, and how much was on the proofer after the batch?

[Natalishka]

Natalishka, for a long time yesterday put the dough for the night, today at 11 - the first batch. Then it stood for 60-70 minutes. Crumpled. Another proofing for about an hour and a half. Then she introduced the raisins and candied fruits into the molds and put them in the oven for more cooking. So consider it, it took the whole day. But for the sake of such a smell, I'm ready to mess around for two days.

Clear. You are a heroine

[Natalia]

Natalia.. it's me, yes, a modest heroine. But now I know for sure that on the DR I will persistently ask my kneaders

Girls, help a newbie !!! The bread maker does not stir the custard dough, there are lumps ... I have already mixed it with the handles, turned it on again .... What to do? Will they disperse or not? It was necessary to dilute it with dough, I am clumsy (

[Qween]

Qween, I am very grateful for the recipe. And a report. Everything worked out . I will still have to bake.



A bit too dry, but my first batch according to an old recipe (kulich with fat sour cream), which I have been baking for many years, was not baked. Well, me and ...

Easter cake has a very harmonious taste, aroma and consistency. That's what I love.

[Qween]

Qween, I want to try your recipe, I'm torn between Myasoedovsky and yours. Are there pitfalls in the form of lumps, or what other nuances? Maybe someone in the combine (Kenwood) kneaded the dough, share your experience, pliz.

[Peter Push]

Peter PushTo avoid lumps, I always punch the custard dough together with the dough with an immersion blender, and only then knead with the rest of the flour and butter

[londar]

londar, Thank you ! Do you mix with what?

[Peter Push]

Peter PushIf we are talking about the amount of ingredients for the recipe, then the bread maker does an excellent job, if I do a lot, then I have a kneader, I think your Kenwood will do just fine.
By the way, Myasoedovsky baked this one, for me this cake is a winner.

[londar]

londar, Thank you

[Peter Push]

I am torn between Myasoedovsky and yours. Are there pitfalls in the form of lumps, or what other nuances? Maybe someone in the combine (Kenwood) kneaded the dough, share your experience, pliz.

Peter Push, this cake is easier to cook than meat-eating cake, but it takes a long time.

In the meat-eating department there are a lot of liberties that will make a difference in taste. When they write that myasoyedovsky did not work out, it means that somewhere there was a puncture in the process.
In myasoyedovskoye there are a lot of freedoms, where independence is manifested and completely different tastes and results can be obtained: there butter dough stays overnight at very different temperatures. Then, the peculiarities of the introduction of products, there eggs, for example, are beaten in a separate way, this is not always good for any flour. I already pointed out there that the additional oxidation of the dough with oxygen is not always ice.
However, in the meat-eating kulich, the dough is really dough, although it is terribly rich, and if you make it too thick, then there will be little sense from it, so again, there you also need to regulate the moisture yourself, which can lead to errors.
Total summary: it is difficult to cook meat-eating properly. In myasoyedovsky it is very easy to get a cake instead of a cake.
This recipe is much simpler.
Although the magic word "dough" is used here, in reality it is not. There is a prolonged activation of yeast in an egg-milk very sugar mash with an increased amount of sugar for 12 hours. Here it is similar to the meat-eating one: the butter talker holds back the yeast and allows it to sit for so long. And the same requirement for strong live or sugar-tolerant yeast. Otherwise they will not do

And then the usual bezoparny kneading of heavy muffin takes place at once, and not step by step, into the CP with an attempt to introduce an improver in the form of a brew.
The introduction of "choux pastry" - brewing here is very non-standard. I dare to assume that Queen at the time of writing the recipe had non-moisture-consuming flour and her brew was not as thick as on today's high-capacity flour.In fact, tea leaves are a great improver that adds juiciness and slows down staling, serves as a tasty treat for yeast. But the tea leaves should be done at least for today !!!! in the proportion of flour: moisture 1: 2, and here 1: 1.3, which gives an excessively dense dough. Therefore, a very partial brewing is obtained and its potential is not fully revealed, but the yeast gets a little of its deliciousness.
I would definitely dilute the tea leaves in this recipe))) Otherwise, I don't quite understand the meaning of its introduction. An interesting know-how of punching the dough with a blender, as I understand it is not ice, because a lot of gas added to the dough from the yeast talker is knocked out, although if there is no other way out, then
But I would rather knead the whole dough, and then gently grind it with "tea leaves", if you make it very dense according to the recipe, or then blend only a small part of the dough.
Here in this recipe it is very noteworthy that a very long low-temperature mode is selected in the "village dough" HP. Such a wonderful mode is difficult to find in any stove, and the fermentation is remarkably long in the best conditions and the cake should have a very wonderful taste.
Basically, the whole trick is not 12 hours of yeast aging. They could well be activated in a standard way in a matter of minutes.
There is a very long fermentation cycle of unpaired dough under the best conditions in the HP.
Therefore, you should pay close attention to this, and if this mode is not there, then choose the longest ones, or manually simulate the "village dough" mode. As I understand it, fermentation there is not higher than 25-28 degrees.
If you also correctly introduce the brewing here not as a dense dough, but as a standard brewing, then the cake should be very juicy, besides.
If you compare the taste with the meat-eating one, then with the correct manufacture of these two cakes, they should be very similar. The composition is almost identical, the mixture is heavy-rich in one stage and long fermentation. But with this cake it is easier not to make mistakes when cooking. And if you make the right brew, you will get a more juicy product.

If you do not in HP, but in Kenwood. We make a batch according to the recipe. If the flour is long-lasting, then give time to swell for 30 minutes, and then knead not above the initial stage, because the dough will long roam and gain strength.
ferment at 25-28 degrees,
Queen writes
I kneaded the dough on the "Village dough" mode (as wales did) - kneading for 50 minutes, rising for 70 minutes, 10 seconds. deboning, 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 which I left the dough for another ~ 1 hour 10 minutes.
that is, where she has boning, you need to carefully fold the dough. That is, to do these boning by hand, by carefully folding the dough.
Or not rely on the regimen, if experienced in baking, look at the behavior of the dough and fold it.

Well, as in any kulich, the softer the dough is kneaded, the fluffier and softer the cake is. That is, you must not hammer the dough. If moisture-absorbing flour comes in, then dilute it with a little milk, diluted sour cream, whey, and so on. Sour milk (just a little, so as not to sour in any way) fresh from the tin will improve your Easter cake, if you add it just a little, only as an improver, and not a flavoring additive.
You need to adjust to your flour and knead the dough of a soft consistency.
In general, if there is no HP, then the Royal Easter cake will require respect for itself, it is not fast.

[fffuntic]

fffuntic, thank you very much! I have hp Panasonic, there is no such program, and I need more test.

50 minutes of kneading, I haven't cleaned myself?

[Qween]

Qween, in one of the threads I saw how you spoke about making tan jeong flour. Have you tried such a brew in this kulich?
I have already done such a brew, as in this kulich, taking as a basis the recipe for Easter cake from Viennese dough. Now I wonder if I should try tan jeong.

And I, for lack of time, again at the Royal. A very convenient option for me. Dough in the night, and in the morning I do the dough.Baked on Tuesday, stand ripe. I climbed into the nightstand now, and there the smell is like in a pastry shop! I can't insert a picture, who can help us?

Girls tell the dough on dry yeast how much to put? And do it the same way? : girl_cray: Well, we don't sell live yeast at all. Even cry - all the cakes are on live yeast - but how to bake on dry ones is not clear

And I, for lack of time, again at the Royal. A very convenient option for me. Dough in the night, and in the morning I do the dough. Baked on Tuesday, stand ripe. I climbed into the nightstand now, and there the smell is like in a pastry shop! I can't insert a picture, who can help us?

I will also bake cakes according to this recipe. They are the best for me!
For many years she baked similar ones, but with leaven. There is no sourdough, so only Royal!

[milan]

milan, I baked 2 times on dry, I did everything according to the recipe, but the dough (not dough) rose badly, after all, such a long fermentation in dough is not for dry yeast. Earlier, someone wrote that he put half of the yeast into the dough, and half directly into the dough itself.