Kulich in a bread maker without hassle

Category: Easter
Kulich in a bread maker without hassle

Ingredients

yeast 2.5 tsp
flour 450 g
eggs 2 pcs.
margarine soft 125 g
warm milk 125 ml
vanilla sugar 1 sachet
sugar 90 g
raisins (after beep) 150 g

Cooking method

  • The recipe was originally for the oven, by Natasha with say 7. On the say 7 site, its original name is "Pie without hassle". I changed the proportions and adapted them for HP. The result is a very sweet, tasty and airy bun. Only the roof, a little cracked
  • It tastes very much like Easter cake
  • Sweet Bread or Basic Mode
  • Weight - 1kg
  • Crust - 2
  • Kulich in a bread maker without hassle


Caroline
Thanks for the recipe!
It turned out to be a very pleasant sweet bun. Only I replaced part of the raisins with candied fruits. It seems to me that it "played" well here.
Svetl @ nka
Quote: Carolina

Thanks for the recipe!
It turned out to be a very pleasant sweet bun. Only I replaced part of the raisins with candied fruits. It seems to me that it "played" well here.

I am very glad that I liked it. Where is the photo? : (As for candied fruits, you guessed it, initially the author has dried fruits.
Yana
On say 7 website its original name is Pie without Hassle


Sveta, I remember the name, but the author is not. Thank you for reminding and adapting this recipe to your bread maker.
crossby
Today I baked a cake without hassle, though in the oven, an excellent result, tender and airy.
Alim
Here are my Easter cakes for this recipe. Top with white chocolate as a glaze.
The taste is wonderful! Thanks for the recipe!

Kulich in a bread maker without hassle
Svetl @ nka
Quote: Alim

The taste is wonderful! Thanks for the recipe!

Alim , turned out beautiful. I am very glad that you liked the taste. All my acquaintances nicknamed this Pasca "Anti-crisis", for the minimal and accessible composition of the products.
And this is an idea with chocolate, I will note.
Ryzha
Kulich is really hassle-free. For piquancy, I added raisins soaked overnight in cognac - in baked goods it turned out juicy. And along with the raisins - a grated half of an apple. The yolks of the eggs were orange, the milk was baked - the color turned out to be yellow (and without turmeric as in other recipes). The cake came out with a porous, airy crumb. The roof was blown off a little, the bucket rose to the edges, for me a little more sugar. Here's a giant 1,040 kg turned out:

Kulich in a bread maker without hassle Kulich in a bread maker without hassle
Svetl @ nka
The last time I also added raisins to cognac. And with an apple you must try
Zhivchik
Quote: Svetl @ nka

And with an apple you must try

Svetlanka, keep in mind that with an apple the dough rises like crazy.
I have a standard sweet roll of 350 gr. flour is obtained at the level of the edge of the bucket (almost). And when I add an apple, it comes out of the bucket. And this is 350 gr. flour. True, I do not rub the apple, but cut it into cubes and add it on the whistle. But all the same, these apple pieces are not visible. But the dough rises .... It turns out twice as airy than without the apple.
Svetl @ nka
Quote: Zhivchik

Svetlanka, keep in mind that with an apple the dough rises like crazy.

Thanks for the advice . I will definitely take it into account, and even more so I will try with an apple.
Ryzha
This year I also baked Easter cake according to this recipe. Just super Instead of dry I put 23 grams. "live" yeast. It turned out great, smell, taste as if from the oven. it the best Easter cake!
Svetl @ nka
Quote: Red

This year I also baked Easter cake according to this recipe. Just super Instead of dry I put 23 grams. "live" yeast. It turned out great, smell, taste as if from the oven. it the best Easter cake!

Thank you, it's nice that you liked the recipe.
natascha05
Thanks for the recipe. True, we have not tried it yet, but the smell and appearance are very tasty.
Albina
I take the recipe into service if it's so simple
Anuta-Gr
I will try. Thanks for the recipe!
olgaaaa
What about the order in which you add the ingredients?
Svetl @ nka
Quote: olgaaaa

What about the order in which you add the ingredients?

as indicated for your HP, the order of bookmarking products.
olgaaaa
And in my bread maker there is no order of bookmarks ..... how to be clatronic bba 2864/2866 model
Svetl @ nka
Quote: olgaaaa

And in my bread maker there is no order of bookmarks ..... how to be clatronic bba 2864/2866 model

try like me then


milk
eggs
margarine soft
sugar
vanillin
flour
yeast
raisins after beep
olgaaaa
Thank you, but the warmed milk ??? And instead of margarine, you can butter ???
olgaaaa
Whole egg is only the yolk?
Svetl @ nka
butter is even better, eggs are full
olgaaaa
Svetl @ nka, forgive me for such a number of questions, I try baking for the first time ... but how about "live yeast" did you try it ??? in Czech their difference?
Svetl @ nka
Quote: olgaaaa

Svetl @ nka, excuse me for such a number of questions, I try baking for the first time ... but what about "live yeast" did you try it ??? in Czech their difference?

dry yeast is more convenient for me for HP, but in the oven I always use live.
Ryzha
Quote: olgaaaa

Svetl @ nka, forgive me for such a number of questions, I try baking for the first time ... but how about "live yeast" did you try it ??? in Czech their difference?
Last year I tried it with "live" yeast - I put in 23 grams (see my post # 11 and photo).
Drackosha
What about salt? not specified in the recipe, but I added 1.5 tsp.
od.jenya
I made it according to this recipe, it turned out well, it rose well, only I added more sugar somewhere around 120-150 gr. it turned out just as sweet as I like.
But a question arose, maybe someone has already done this recipe, or maybe the author will tell you:
my cake turned out to be dark inside and outside, brown, although not burnt - I put a medium-fried crust on the program, maybe I need to put it on a light crust? Or is it the dough itself? (I always baked cakes and they were brown outside, but inside they were always white or yellow)
Svetl @ nka
Quote: Drackosha

What about salt? not specified in the recipe, but I added 1.5 tsp.

salt is not included in the recipe initially
Svetl @ nka
Quote: od.jenya

I made it according to this recipe, it turned out well, rose well, only I added more sugar somewhere around 120-150 gr. it turned out just as sweet as I like.
But a question arose, maybe someone has already done this recipe, or maybe the author will tell you:
my cake turned out to be dark inside and outside, brown, although not burnt - I put a medium-fried crust on the program, maybe I need to put it on a light crust? Or is it the dough itself? (I always baked cakes and they were brown outside, but inside they were always white or yellow)

I didn't have that. maybe try to really put a light crust
Elena Bo
Quote: Drackosha

What about salt? not specified in the recipe, but I added 1.5 tsp.
And they did the right thing. Only it was necessary 0.5 tsp. put.
Svetl @ nka
Quote: Elena Bo

And they did the right thing. Only it was necessary 0.5 tsp. put.

and what does it give? as in the recipe initially it is not.
Elizabeth
thank you for the recipe! I was worried - for the first time I baked the butter dough in HP, the cake rose well, the top burst a little - "smiled", I haven't cut it inside yet, but everything pleases - the shape, color
tomorrow I will decorate with glaze. Instead of margarine, I put butter, 200 milk, 500 flour, the rest is all by process. I liked it. Thank you again!
Svetl @ nka
Quote: Elizabeth

thank you for the recipe! I was worried - for the first time I baked butter dough in HP, the cake rose well, the top burst a little - "smiled", I haven't cut it inside yet, but everything pleases - shape, color
tomorrow I will decorate with glaze. Instead of margarine, I put butter, 200 milk, 500 flour, the rest is all by process. I liked it. Thank you again!

thank you too for not passing by
Drackosha
Yes, 1.5 tablespoons of salt is a bit too much, the taste is great, but it didn’t rise (it didn’t turn out to be a beautiful cap), it’s probably really necessary to reduce it to 0.5, and maybe add sugar.
olgaaaa
How many grams are 2.5 tablespoons of yeast? I had 11g in a bag, put 2.5 without a slide, the remainder in a bag, two spoons ..... seems to me not enough? that it does not fit well ... I sit trembling ...
Svetl @ nka
Quote: olgaaaa

How many grams are 2.5 tablespoons of yeast? I had 11g in a bag, put 2.5 without a slide, the remainder in a bag, two spoons ..... seems to me not enough? that it does not fit well ... I sit trembling ...

don't worry, this is a normal amount of yeast. have you watched the date by leaps and bounds?
olgaaaa
She has the remainder of 1 hour 15 minutes, and she has not even raised to half ...?
olgaaaa
The normal time is definitely not enough, it was necessary to pour the package
Svetl @ nka
Quote: olgaaaa

She has the remainder of 1 hour 15 minutes, and she has not even raised to half ...?
it grows strongly during baking
Elena Bo
Quote: Svetl @ nka

and what does it give? as in the recipe initially it is not.
Salt gives a brighter taste. Even if it is not in the recipe, it should be added a little to all baked goods.
Svetl @ nka
Quote: Elena Bo

Salt gives a brighter taste. Even if it is not in the recipe, it should be added a little to all baked goods.

Thanks, I didn't know. Wait, I'll add it to the recipe.
t @ nya
But I didn't get Easter cakes according to this recipe. I kneaded the dough in KhP, added a grated apple, baked it in the oven, put it in three molds, but the dough did not rise much. The Easter cakes turned out to be low, firm, not at all airy. Very disappointing!
Svetl @ nka
Quote: t @ nya

But I didn't get Easter cakes according to this recipe. I kneaded the dough in KhP, added a grated apple, baked it in the oven, put it in three molds, but the dough did not rise much. The Easter cakes turned out to be low, firm, not at all airy. Very disappointing!
did you do everything according to the recipe? I don't even know, they always come out with me, the recipe is simple and the recipe is accurate, I weighed everything on the scales.
euge
I made myself troubles myself, deciding to bake it in sourdough without adding yeast. If I’m just a young baker, then I’m a sourdough baker. After 40 minutes of kneading, before baking, the dough was allowed to stand for 13 hours in KhP, periodically with an interval of 1.5-2 hours for 30-50 seconds, the program "Baking" was included. Although the dough grew more than 2 times, the result was not satisfactory in terms of the density of the finished baked goods. We'll have to make celestine rum-babu on purpose or repeat it, but purely by leaps and bounds.
Svetl @ nka
Quote: eugeesha

I made myself troubles myself, deciding to bake it in sourdough without adding yeast. If I’m just a young baker, then I’m a sourdough baker. After 40 minutes of kneading, before baking, the dough was allowed to stand for 13 hours in KhP, periodically with an interval of 1.5-2 hours for 30-50 seconds, the program "Baking" was included. Although the dough grew more than 2 times, the result was not satisfactory in terms of the density of the finished baked goods. We'll have to make celestine rum-babu on purpose or repeat it, but purely by leaps and bounds.

It's a pity, of course, but you yourself have made the task more difficult for the first time. ... but nothing, next time everything will work out, just follow the accuracy of the recipe.
shelti
Quote: olgaaaa

And in my bread maker there is no order of bookmarks ..... how to be clatronic bba 2864/2866 model

I have the same bread maker - in clathronics the order is as follows - always liquid first and then flour and yeast into a hole in flour!

Svetl @ nka - thanks for the recipe - I'll go lay it down!
Svetl @ nka
Quote: shelti

I have the same bread maker - in clathronics the order is as follows - always liquid first and then flour and yeast into a hole in flour!

Svetl @ nka - thanks for the recipe - I'll go lay it down!

okay, I'm waiting for the report
t @ nya
I'm ashamed to admit it, but I forgot to add milk. Imagine! Probably sclerosis. So, the recipe has nothing to do with it. I'll try to bake it again later.
Tytik639
Quote: eugeesha

I made myself troubles myself, deciding to bake it in sourdough without adding yeast. If I’m just a young baker, then I’m a sourdough baker. After 40 minutes of kneading, before baking, the dough was allowed to stand for 13 hours in KhP, periodically with an interval of 1.5-2 hours for 30-50 seconds, the program "Baking" was switched on. Although the dough grew by more than 2 times, the result did not satisfy in terms of the density of the finished baked goods. We'll have to make celestine rum-babu on purpose or repeat it, but purely by leaps and bounds.
Hello, it seems to me that 13 hours is a lot, the dough just stopped ...My mother used to teach me to stand the dough for 3-4-5 hours ...., I somehow left the dough on the pies for the night, so it rose well at first, and overnight it settled down some kind of bubble and smelled like jelly (((( The mother said that she fermented ((((Since then I have not put on the night and never left for more than 3-4 hours)))
Thanks to the author for the recipe !!! I'm going to try it in my HP !!! Then I will report

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